it's late, but still--for breakfast...

What a rough evening. Mom's back in the hospital as those of you who are on Facebook already know. And as I look at the clock, I realize that morning *is* here. Thus, my thoughts turn to breakfast. Here's a recipe I received from someone...oh, nevermind the story--I don't need to go there.

This takes a "minute" but it's certainly worth it. Also, the dough triangles freeze well and can be defrosted and baked as needed if you want to plan ahead.

Star's Scone Recipe

✔ 2 cups flour
✔ 1-1/2 tablespoons baking powder
✔ 1/2 cup sugar
✔ 1 teaspoon salt
✔ 1 stick + 2 tablespoons butter, chilled
✔ 1/2 to 1 cup of whatever you want to put in (I add cinnamon and plumped raisins--other fruits work, too, including dried)
✔ 1 4-to-6 oz. yogurt (I use vanilla) *or* 1/2 cup buttermilk

In a food processor mix flour, sugar, baking powder and salt. Cut in butter until it resembles meal. Place in a bowl and add raisins (+cinnamon) or apricots, cranberries, blueberries...whatever...and mix again.

Add yogurt or buttermilk and mix only until you can form a ball with the dough. Shape the dough into a disc and put on a floured board. Cut the disc into 8 pie-shaped pieces.

Put on greased+floured pan; bake at 350° for 10 minutes. Turn pan and bake another 6-10 minutes until lightly browned. Let cool on pan.

(Hmmm, maybe I'll have to include a recipe for McNab's Lemon Curd to go with the scones...I've never made it but I *have* tried it when we visited a great tea house in Boothbay Maine with Kay!)

"I'm gonna give ya till the morning comes..."

Thanks, Neil Young. Love the song.

Those who know me are keenly aware that I'm not a morning person. For me, most mornings are like snow: best seen in lovely photographs. But there are times when being prepared for a morning comes in handy, like when you have a Family Sleepover, overnight guests, or an impromptu breakfast with friends like the Orleys to follow up a New Year's Eve party.

So, how do I pretend to be prepared? I make something in advance that sits in the refrigerator and then pop it in the oven upon awakening. I found this recipe in a magazine ad for Pepperidge Farm® Cinnamon Swirl Bread and it seemed perfect for that purpose. So, when I made it for Mike and Faith, they loved it--and because it's an excellent vehicle for maple syrup, I did, too.

Baked French Swirl Toast
(prep time: 15 min.; chill time: 1 hr. or overnight; cook time: 45 min.)

✔ 1 16 oz. loaf of cinnamon swirl bread, cut into cubes
✔ 3/4 cup dried cranberries or raisins (I chose raisins)
✔ 6 eggs, beaten
✔ 3 cups half-and-half or milk (I used milk because I usually don't have H+H in the 'frig)
✔ 2 teaspoons vanilla extract
✔ cinnamon-sugar or confectioner's sugar (If you've read a couple of my other recipes, guess which one I used. Hint: it's a callback. ☺)

Night before: Place bread cubes and raisins in greased 3-quart shallow baking dish. Mix eggs, milk and vanilla; pour over all. Cover and refrigerate 1 hour or overnight.

Morning: Uncover. Bake at 350° for 45 minutes or until golden brown and set in center. Sprinkle with cinnamon-sugar and serve with butter and maple syrup. Serves 8.

Buon appetito!