Contributed by: Chris WebAdmin. of RecipesNow.com
Breakfast is all about memories of buttery toast, sizzling bacon, freshly brewed coffee, and the snug warmth of a kitchen on a cold day. New York City's famous uptown restaurant, Good Enough to Eat® - lauded by Bon Appetit for serving one of the "ten best" breakfasts in America - lets you recreate those memories with recipes that fill a weekday morning or Sunday brunch with irresistible aromas and positively sensual eating pleasure.
Now Carrie shares both her cooking secrets and her recipes. She offers her professional tips and techniques-including instructions on how to give scrambled eggs a golden sheen, keep any food from sticking to the pan, and produce an astonishingly delicious loaf of bread. With familiar ingredients, readily available in local supermarkets, and wonderfully precise cooking directions, she teaches you over twenty ways to serve eggs (including an egg-white omelet that beats the bland), eight variations for heavenly French Toast, and recipes for pancakes, waffles, biscuits, blintzes, breakfast meats and more. And she gives you serving ideas and directions for super yet simple condiments-such as GETE's famous strawberry butter that makes even a muffin into a masterpiece - as she shows every home cook how to create breakfasts that are country-inn good.
With meals to please both children and adults, The Good Enough to Eat Breakfast Cookbook is sure to become a favorite cookbook, more off the shelf than on, as it helps you make great breakfasts and cherished new memories for your family or friends.
This one is good all year long, but better in the fall, cliff-side or no, wherever you can find Granny Smith apples. (I have to amend the preceeding: I don't make apple scones in June - my purveyor tells me that's the month the Grannies have been sitting to long in the warehouse.)
Preheat the oven to 350 degrees.
Cut the butter into small (1/4-inch) chunks, rewrap it in the paper, and return it to the refrigerator.
Combine the dry ingredients. Beat 1 egg and combine it with the buttermilk. Thread the butter though the dry ingredients with thumb and fingers, getting it to a gravelly texture.
Comb the buttermilk-egg mixture into the butter-flour "gravel" then add the apple cubes, blending through the batter just enough to be able to make two equal sized balls.
Flatten the balls to 2 disks 5 to 6 inches in diameter. Now "pizza-slice' each disk into four sections. Put the scones on an ungreased cookie sheet. Beat the second egg and brush it on the scones as a glaze.
Bake for 20 minutes, until golden brown.
© 2001 by Carrie Levin © 2001 by Time Warner Bookmark
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