Salmon Melts, Broccoli Salad and Cinnamon Scones

I spent most of the day working on my garden (so exciting, I can’t wait to show pictures soon!), so I am exhausted and ready for a relaxing evening, but as requested, here are a few of the recipes I used in my Frugal Cooking Carnival menu (you can see pictures for the salmon melts and broccoli salad in my post yesterday):

Salmon Melts

Simple as can be.

Add some chopped veggies and dip, or sliced fruit, and it’s a perfect, healthy convenience food for those lunchtimes when you just don’t know what to make!

Broccoli Salad

I got this recipe from my Mother-in-Law, and it’s one of my favorite salads, and so simple as well.

You can add in things like chopped walnuts, pine nuts or sunflower seeds, as well as raisins, currants or dried cranberries. I like to make it slightly before dinner, so the flavors can soak in a bit, and it can be served slightly cold from the fridge, but it’s also fine to serve it immediately.

Cinnamon Scones

Finally, a scone recipe that is easy to make and uses the soaking method for grains! This comes from Sue Gregg’s amazing cookbook (which I plan to write a review of very soon), called An Introduction to Whole Grain Baking- very worthwhile! Make sure to start the dough before the day that you want to bake them. I started mine at night, and then put them in the oven just before 8am, to have them ready for breakfast by 8:30.

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Cinnamon Scones

Course: Baked Goods

Servings: 12

Author: Ann Timm

Ingredients

• 1 3/4 cups whole wheat pastry flour I used spelt flour
• 1/4 cup hulled barley flour or additional 1/4 cup pastry flour I used barley
• 6 Tbsp. Sucanat or Rapadura raw, crystallized sugar- I didn't have any, so I actually used about 4 Tbsp. honey and it worked fine, but next time I might do more like 5 Tbsp.
• 1/4 cup cold butter
• 2/3 cup cultured milk you could use buttermilk, or do as I did and use 1/2 cup yogurt thinned with 1/8 cup water
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. cinnamon you could increase this a bit

Topping:

• 1 Tbsp. Sucanat or sugar
• 1/4 tsp. cinnamon

Instructions

Stage 1

• Blend together in mixing bowl: whole wheat pastry flour, barley flour (or additional pastry flour), and 6 Tbsp. Sucanat or Rapadura.
• Cut in butter until coarse meal is formed, with a pastry blender.
• Make a well in center, add and stir in just to mix cultured milk (or buttermilk/thinned yogurt).
• Cover dough with plastic wrap, and cover the bowl with a damp cloth (I don't use plastic wrap, so I just covered the dough directly with a damp cloth, and it was just fine). Let stand at room temperature 12-24 hours.

Stage 2

• Make a topping with sweetener and cinnamon; blend thoroughly and set aside. (I didn't have the right sweetener, so instead I sprinkled cinnamon over the dough in Step 9, then drizzled honey off of a spatula all over the dough).
• Sift through small strainer into a small bowl: baking powder, baking soda, salt, and cinnamon.
• Work in leavenings, salt and spices; knead dough 8 strokes on floured surface. Divide in half and pat each piece into about 1/2 inch thick circle (my circle was about 6 inches wide, like a small tortilla). Cut each circle into 6 wedges with a floured knife. Let stand 10 minutes.
• Preheat oven to 400 F.
• Place wedges on ungreased cookie sheet and top each with sweet-cinnamon topping; bake at 400 F for 12-15 minutes.

Notes

Makes 12 scones (I doubled the recipe easily to make 24).

So yummy with butter, and especially with berry jam!