January 18, 2014

Currant Cream Scones

Posted in Breads, Breakfast at 3:36 pm by Sheila OConnell

Great basic recipe for scones, and easy to make.

2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/3 cup sugar, plus 2 – 3 tbsp for sprinkling
1 1/2 cups dried currants
1 cup heavy cream, cold
3 tbsp unsalted butter, melted

Preheat oven to 375.
Over a large bowl, sift together flour, baking powder, salt and 1/3 cup sugar.
Stir in currants.
Add heavy cream to bowl and blend with electric mixer on low until all ingredients are just combined.
Dump dough onto a lightly floured work surface and knead very briefly.
Divide dough into two balls.
Roll each ball into 3/4 – 1 inch thickness and cut into 10 wedges (total will be 20 wedges).
Use a pastry brush to paint tops of scones with melted butter, then sprinkle with sugar.
Place scones, not touching, about 1 inch apart on a greased or parchment-lined baking sheet.
Bake in center of oven until golden, 12 – 15 minutes.
Let cool on a baking rack.
Serve warm or at room temperature, plain or with butter and jam.

Scones can be stored in an airtight container up to 24 hours, or in freezer up to 12 weeks. For freezing, wrap groups of two or three in plastic wrap,
then put all into a Ziploc bag.

Cheese and scallion scones
Use same recipe and procedure above, except replace currants with 1 cup grated cheddar cheese and 3 chopped green onions,
add 1/2 tsp dry mustard, and use only 1 tsp sugar. ¬†And don’t sprinkle sugar on top ūüôā
These may take a couple minutes longer to bake.


January 6, 2014

Overnight oats

Posted in Breakfast at 7:00 pm by Sheila OConnell

This is a great little recipe for a healthy breakfast that requires no cooking. It’s very simple to throw together the night before.
  • 1/3 cup rolled¬†oats
  • 1/2 cup almond milk (soy or regular milk should also work, but I like the almond flavor)
  • 1 tsp chia seeds
  • 1 tsp ground flax seed
  • 1 tsp wheat germ
  • 1 tsp sugar
  • pinch or two of cinnamon (or nutmeg)
  • pinch of salt
  • little splash of¬†vanilla¬†extract
  • Stir everything together in a little container, cover and place in fridge¬†overnight
  • In the AM, put a heaping spoonful of peanut butter, maybe a few sliced almonds… and enjoy. It could also work with berries, flaked coconut, whatever you are in the mood for. No need to heat but you could if you wanted!

Posted by Sophie

February 17, 2010

Glazed Bacon

Posted in Breakfast at 7:22 pm by Sheila OConnell

Because the only thing better than bacon… is sugar-coated bacon. The recipe calls for thick-sliced, meaty bacon (double-smoked, if possible) and brown sugar. In the oven, the bacon loses almost all its fat and tuns crunchy and sweet.



1 tbsp brown sugar per bacon strip, or to taste (when I made the recipe, this seemed like a lot of sugar – 2 tsp per slice may suffice)

Preheat the oven to 350. Lay the bacon out on a pan and bake for 10 min. Pour off the fat. (This is a little unwieldy – it may be easier if you cook the bacon on a rack in the pan and just lift out the rack to drain the grease.) Sprinkle brown sugar over each strip and return to the oven for 8 min. Turn bacon over and bake for 2-3 min longer. Watch carefully – the bacon can easily overbrown and burn. Remove from pan and allow to cool slightly. Feel unhealthy all day but also very, very satisfied.

Posted by Sophie

mmmm, bacon!

February 3, 2010

Best Oatmeal Ever

Posted in Breakfast at 9:27 am by Sheila OConnell

If you’re tired of¬†plain oatmeal¬†or oatmeal with raisins, try this.


1/2 cup Quaker quick-cooking oats                                     

1 cup water

fresh strawberries and blueberries

Sugar in the Raw or brown sugar



Stir oatmeal into boiling water, cook and stir for 1 minute or a little more.  Put in bowl and add a good amount of brown sugar, blueberries, cut up strawberries and a little milk .

Feel good all day because you ate such a healthy and virtous breakfast.

Posted by Mom