Hazelnut Scones

1/2 c cream or milk
3/4 c freshly brewed hazelnut coffee
2 tsp apple cider vinegar
1/3 c butter
1/4 c sugar, plus an extra teaspoon for sprinkling the tops (optional)
2 c all-purpose flour
2 Tbsp baking powder
1/4 tsp salt
1 c hazelnut meal
1/2 tsp cinnamon
1/2 c toasted and coarsely chopped hazelnuts

To make hazelnut meal:

Toast the hazelnuts on a baking sheet at 350 degrees for about 12 minutes. Wrap the nuts in a small kitchen towel for 2 minutes while they are still warm, then rub the nuts together so that any burnt skins come off. (The toasting and peeling method should be used for the toasted, chopped hazelnuts as well.) Transfer the nuts to a strong blender or food processor and pulse into a coarse powder. 1 1/4 cups whole hazelnuts will yield roughly 1 cup of meal.

Preheat oven to 400 degrees. Lightly grease a baking sheet.

Measure out cream and coffee, and stir in the vinegar and vanilla extract. Set aside. (Mixture will look a little curdled.)

In a large bowl, cream together the butter and sugar.

In a large mixing bowl, sift together the flour, baking powder, and salt. Add the hazelnut meal and cinnamon. Add the butter mixture in clumps (use a teaspoon or your fingers) and mix with your fingertips or a pastry knife until the mixture resembles course crumbs.

Add the coffee mixture and mix with a wooden spoon until just combined; fold in the chopped hazelnuts.

Drop by 1/4 cupfuls onto the greased cookie sheet; sprinkle with a little sugar if you like. Bake 12 to 15 minutes, until slightly browned on the bottom and firm on the top.

NOTES
Adapted from Vegan With a Vengeance by Isa Chandra Moskowitz.
One of my favorites!
Original recipe is vegan, so vegan substitutes will work nicely in this recipe.
I like the scones best when the batter is on the wet side.
Extra delicious when split open and spread with apple butter.

Crepes with Strawberries and Toffee Sauce

1 Tbsp superfine sugar
1 3/4 c plain flour
2 eggs
1 c milk
2 Tbsp canola oil
1/2 c light cream cheese
7 oz sliced strawberries

Toffee Sauce:
1/4 c butter
1/3 c light brown sugar
1/4 pint thick cream
1/2 tsp vanilla extract

Combine sugar and flour in a bowl. Make a well in center. Add eggs + milk and beat until smooth.

Heat oil in a small pan. Pour a little batter into the pan, tilt to coat the pan, and cook for 2-3 minutes. Carefully turn over and cook on the other side. Repeat to use remaining batter.

Spread a tablespoon of cream cheese over a crepe. Arrange a few slices of strawberries on top, fold in half, and then in half again. Repeat with remaining crepes.

To make toffee sauce, melt butter in a small pan. Add sugar and cream and bring to a boil. Remove from heat and add vanilla. Pour over the crepes.

Makes 8 crepes.

NOTES
From Parents magazine.
Untried.

Red Velvet Hearts

1 1/4 c all-purpose flour
1 Tbsp unsweetened cocoa powder
1 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/2 c milk
2 tsp red food coloring
6 Tbsp softened butter
3/4 c superfine sugar
1 egg + 2 egg yolks
1 tsp vanilla extract

Icing:
8 oz cream cheese at room temperature
6 oz butter at room temperature
1 1/2 c confections' sugar
1/2 tsp vanilla extract
red and pink candy

Line an 8"x8" baking pan with parchment paper, coming part way up the sides of the tin. Preheat oven to 350 degrees.

Sift together flour, cocoa, baking powder, baking soda and salt.

Heat milk until lukewarm. Add food coloring and set aside.

Cream butter and sugar until fluffy. Beat together egg, yolks, and vanilla. Beat into butter. Mix in 1/3 of the flour, then half of the milk, 1/3 of the flour, the rest of the milk, and finally the remaining flour.

Spread batter evenly in pan. Bake 20-25 minutes, until cake is risen and a tester comes out clean. Let cake cool 30 minutes, then invert onto cooling rack and cool completely.

Icing: Beat cream cheese and butter together until smooth. Beat in remaining ingredients.

Turn cake right side up onto a cutting board. Cut out 4 hearts using a 4" cutter.

Split cakes in half horizontally. Spread 1/4 icing over the four bases and sandwich the hearts. Ice the tops and sides of cakes with remaining icing. Decorate with red and pink candies. Store in a cool place in airtight containers.

Makes 4 cakes.

NOTES
From Parents magazine.
Untried.