Betsy Crisp

Rotisserie chicken provides quick, easy meals

February 14, 2018 By Betsy Crisp

When you are out shopping for groceries and looking for a quick and easy way to get dinner on the table after you get home, it is ever so tempting to take advantage of a hot rotisserie chicken.

The aroma alone will reel you in.

A rotisserie chicken is a whole hen that is cooked on a rotating spit, using direct heat (electric, gas, charcoal). You can usually find them in the deli section of your local grocery stores, big box chains, and buying clubs.

Not all rotisserie chickens are the same. They can vary in weight and price. Pay attention to the size and cost, while shopping, in order to get the best value. (Betsy Crisp)

The roasted birds also make a great meal to take to a sick friend. One of my dear neighbors heard that I had just returned home from the hospital and rushed one over to me, so I wouldn’t have to cook for my family that night. It was greatly appreciated.

She was surprised when I thanked her again a few days later and commented that I was able to get three meals out of that one hen: sliced meat, chicken salad and a soup!

I must admit, though, that I had never seen a bird that large before and came to the realization that all hens are not created equal when it comes to rotisserie chickens.

Since then, I have been searching the various markets to compare sizes and costs, bird by bird, determined to find the best buy.

Rotisserie chickens can vary greatly in size, flavor (traditional, barbecue, mojo, Mediterranean, lemon-pepper and more), and price (usually $5 to $9), depending on where you shop and are even more economical if you use some of the tips below to do it all at home.

You can save time, money, and calories – if you plan ahead.

Here are some nutritional facts worth sharing: A quarter-piece serving (breast and wing, or thigh and leg) of the average store-bought rotisserie chicken (with skin) contains approximately 300 calories; 42 grams of protein; 15 grams of fat, of which 5 grams is saturated; 160 milligrams of cholesterol; and 675 milligrams of sodium.

Try cooking your own hen in an electric slow cooker, or roast it in the oven, or poach skinless chicken breasts (reduces fat content) on top of the stove. You can store in the refrigerator or freeze it for use later in soups, chili, stews, pot pies, chicken salad, etc.

Betsy Crisp, MS, LD/N is a professor emeritus for the University of Florida/Institute of Food and Agricultural Sciences Extension – Family & Consumer Sciences

Slow-cooker lemon-pepper rotisserie chicken
Ingredients:
1 whole chicken of 4 pounds to 5 pounds

2 Tablespoons Extra Virgin Olive Oil

Rub:

2 teaspoons paprika

1 ½ teaspoons lemon-pepper seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

¼ teaspoon black pepper

Instructions:
In a small mixing bowl, add all rub ingredients and whisk together.

Remove giblets in the cavity of the chicken. (They are not used in this recipe)

Rub the outside of the hen with the olive oil and spice mixture.

Refrigerate for up to 24 hours, or place immediately in a large electric slow-cooker.

Cook on low for 6 hours to 8 hours, or on high for 3 hours to 4 hours. The internal temperature must reach at least 165 degrees Fahrenheit.

Note: If oven cooking is preferred: After applying the spice mixture, bake in an uncovered casserole dish on the lowest rack at 425 degrees Fahrenheit for 1 hour and 15 minutes, basting with juices collected in the dish about every 20 minutes. Bake until a food thermometer inserted in the thickest part of the chicken registers at least 165 degrees Fahrenheit.

Poached chicken breasts
Ingredients:
4 chicken breasts (boneless and skinless)

2 low-sodium chicken bouillon cubes (granules or liquid can be used) with water to make 2 cups

Note: Additional seasonings such as bay leaves, carrots, celery, garlic, onions, parsley, peppercorns, thyme and salt may be added, but are optional, and will change flavor of meat (depends on intended use/particular recipe).

Instructions
Place chicken breasts in saucepan.

Add enough water with bouillon to cover by 1-inch.

Bring water to a boil (medium-high), reduce heat (medium-low) and cover.

Simmer approximately 10-15 minutes until minimal internal temperature of 165 degrees Fahrenheit is reached.

Strain the liquid and save broth for soup base.

Let breasts cool and then cut as desired (slice, shred, cube).

Refrigerate both until ready to use for up to three days, or freeze for later use.

Published February 14, 2018

Eating bugs: That’s what’s trending now

January 10, 2018 By Betsy Crisp

As one year ends and another begins, it’s natural to reflect on the year that has passed and the new one that’s coming.

You can incorporate cricket flour into your banana bread for added nutritional value. (Betsy Crisp)

It’s that time of year when many of us make resolutions. Some resolve to improve our health by losing weight and getting fit. Others want to be more organized. Some want to simply enjoy life more. Others are determined to learn something new. There are those who seek to get a better handle on their finances by spending less and saving more. And, of course, there are always those who want to do more traveling.

Along those lines, here’s a look back at some of the top food trends of 2017 and a look ahead at the top food trends predicted for 2018.

Figuring out food trends is important to both companies and researchers.

Major companies such as Whole Foods, Forbes, Specialty Foods, and even the University of Florida/Institute of Food and Agricultural Sciences take time to review and publish their predictions. Here are some of the predictions from 2017:

“One bowl” menu items became popular in 2016 and continued to keep our interest in 2017.
Spicy dishes and condiments continue to thrive.
Eggs are a good source of protein and reasonably priced with a good profit margin for restaurants so, for many reasons, they have remained at the top.
Street foods/food trucks grew in popularity and continue with a wider variety of offerings.
Plant-based meat substitutes have gone beyond burgers and can even replicate shrimp.
Kale became a superfood in 2016, but has lost its lead to other greens (dandelion greens, Swiss chard, carrot tops, etc.) in 2017
The hot color in foods last year was purple.

So now, here’s a look at what’s predicted for 2018 by UF/IFAS state Specialists.

Bugs are in. Insects such as mealworms and others are trending as a good and more sustainable source of protein. They are now referred to fondly as “micro-livestock” Insects (ants, beetles, cockroaches, crickets, grasshoppers, mealworms, etc.) are already a favorite in other countries (Australia, Brazil, China, Ghana, Japan, Mexico, Netherlands and Thailand).
Backyard chickens are back. Many states, counties and cities are reviewing ordinances to allow backyard chickens, even in residential areas, so that homeowners can raise small flocks of chickens to have a convenient source of fresh eggs. Be sure to check the rules in your area before you set up a hen house in your backyard.
The cottage food industry is expected to grow, as state lawmakers amended a law to allow food entrepreneurs to make more from certain items, such as breads, cookies, cakes, pies, candies, honey, jams, jellies, dry herbs, flavored vinegars, nuts, coated nuts, popcorn, popcorn balls, trail mixes and granola in their home kitchen and sell directly to consumers. The original income limit for these businesses was set at $15,000 per year, but has been amended to $50,000. Such businesses do not require a permit or license to operate from the Florida Department of Agriculture and Consumer Services, and are not inspected by any state government entity.

The term “foodie” has become popularized in recent years, as a way to describe people with a keen interest in what they’re eating, where it came from, how it was grown and how it was prepared.

One of the best ways to be a foodie is to grow and cook your foods — which can help you save money, too.

Another good thing to keep in mind, as we begin a new year, is the importance of finding ways to reduce the amount of food we throw out.

We need to find ways to feed more people, so we can end hunger in the United States.

Many food banks are teaming up with restaurants to find more creative ways to do this, and we, too, can do our part to help end hunger.

Betsy Crisp, MS, LD/N is a professor emeritus for the University of Florida/Institute of Food and Agricultural Sciences Extension – Family & Consumer Sciences

Cricket Banana-Nut Bread
Ingredients:
4 medium ripe bananas

2 large eggs

1 ½ cups granulated sugar

½ teaspoon vanilla extract

½ cup canola oil

½ cup cricket flour (or if you cannot get past the “yuck factor,” substitute all-purpose)

1 ¾ cups whole wheat flour

2 teaspoons baking powder

½ teaspoon ground cinnamon

½ cup walnuts, chopped

½ cup raisins and/or shredded coconut (optional)

Topping:
1 ½ tablespoons cinnamon sugar (optional)

Note: To make your own cinnamon sugar: Combine 1/2 cup granulated sugar and 2 tablespoons (or more) of ground cinnamon. Mix well and store in a small, air-tight jar.

Instructions:
Preheat an oven to 350 degrees Fahrenheit

Grease a 9-inch by 5-inch loaf pan and dust with flour.

In large bowl, add bananas, eggs, sugar, oil and vanilla. Beat on medium speed until just blended.

In another bowl, add cricket flour, whole wheat flour, baking powder and cinnamon. Mix these dry ingredients together using a whisk.

Add bowl of dry ingredients to larger bowl with wet mixture, and beat together on low speed until just blended.

Turn off the mixer and scrape down the sides with a rubber spatula to get any flour that remains into the batter, then mix the batter on medium speed for another minute.

Using the spatula, stir-in the walnut pieces.

Pour the batter into the prepared loaf pan, and sprinkle with cinnamon sugar (optional).

Bake 60 minutes to 70 minutes (or until a toothpick inserted into the center of the loaf comes out clean).

Let cool on wire rack for at least 10 minutes/you can easily handle it and remove from the pan. Cool completely before slicing.

Published January 10, 2018

It’s the holidays again, time for some homemade gifts

December 20, 2017 By Betsy Crisp

It’s that wonderful time of the year that usually brings cooler weather to our Sunshine State, and gives us a chance to throw another log on the fire — or flip the switch on the electric models.

It’s also a time to spend more time with family and friends.

And, our thoughts also turn to thinking about what we can do to make this holiday season a little brighter for those we care about, which often involves a gift from the heart, or hearth.

Fortunately, there are many do-it-yourself gifts you can easily make in your kitchen. They won’t break your budget and are guaranteed to spread good cheer.

Some of you have been planning ahead and canning your bounty —turning your garden produce into family favorite jams and jellies, so that all you have left to do is to decorate those lids.

Others will use those same canning jars to make tasty treat jars for recipients.

Soup and chili are great one-dish meals that are inexpensive and nutritious.

Dried beans and peas have a lot going for them. They are one of the least expensive forms of protein, provide vitamins/minerals and fiber, and don’t require refrigeration.

Of course, everyone deserves to splurge a little during the holidays. So, gift jars can be made holding ingredients for brownies or cookies.

The ingredients that are needed can be easily assembled with an interesting layered-look, and bright colors to appeal to any youngster.

And, we just can’t forget our four-legged friends during the holidays. Just remember, that even for pets, these treats are considered “sometime foods,” so don’t let them pig out and pack on the pounds during the holidays.

So, here are a few recipes for last-minute gifts for teachers, neighbors, mail carriers, party hostesses and so on. The jars also make a nice addition to a gift basket, with other food or other items.

Last but not least, be sure to give yourself time to savors the joys of the season.

Happy Holidays!

Betsy Crisp, MS, LD/N, is a professor emeritus for UF/IFAS Extension – Family & Consumer Sciences

Barley-Pea Soup (makes 4 gifts)
Ingredients4 pint canning jars

1 package (16-ounce) each: Pearled barley; green split peas; lentils

Seasoning packet (make four/repeat measuring amounts below, four times)
4 small zip-top snack bags

1 bay leaf

1 Tablespoon each: dehydrated onion and parsley flakes

2 teaspoons low-sodium chicken bouillon granules (or powder packets)

½ teaspoon each: oregano; thyme; teaspoon garlic powder (or one clove minced fresh); lemon-pepper seasoning; and, ground black pepper

Cayenne pepper, to taste (optional)

Preparing the jars:
Wash jars and let dry completely

In a large bowl, mix together barley, peas and lentils. Distribute evenly into four, one-pint canning jars.

Into each of the zip-top snack bags, add the listed seasonings. Seal bag and add to jar. Cover with lid and band.

Decorate jar with fabric and ribbon.

Include a card with these instructions for making Barley-Pea Soup.

Barley-Pea Soup
Ingredients
1 jar soup mix (stores for up to six months)

1 quart chicken broth

2 cups water

2 cups cooked chicken (or ham, or sausage, or beef cubes (but substitute beef broth for chicken broth and beef bouillon granules.) The same can be done to create a vegetarian soup, using 2 cups or more of vegetables.

Note: Fresh vegetables such as sliced celery, carrots, diced onion, green peppers, potatoes and so on may be added, too, but are optional.

Instructions:
Remove seasoning packets from jar and set aside.

Empty barley, peas and lentils into a colander to rinse and sort, remove any debris.

In a slow cooker, or a large pot on top of a stove, add soup mix and seasoning packet, chicken broth, water and meat.

Slow cook, high for 4 hours to 5 hours or low for 8 hours to 10 hours, or simmer on stove top for 50 minutes to 60 minutes, until peas are tender. Remove bay leaf. Serve with croutons (optional). Makes six, bowl-sized servings, or 12 cups.

Fudgy M & M Brownies (makes one gift jar)
Ingredients
1 canning jar (1 quart)

1 cup + 2 Tablespoons unbleached all-purpose flour

½ teaspoon salt

½ teaspoon baking powder

1/3 cup baking cocoa

2/3 cup granulated white sugar

2/3 cup packed light brown sugar

½ cup milk chocolate M & Ms (great for kids, but adults may prefer ½ cup chopped pecans/walnuts)

½ cup semi-sweet chocolate chips

Instructions
Wash jars and let dry completely

In a large bowl, mix together the first three (white) ingredients (which will become the first layer to be added to the jar.)

Each of the other ingredients on the list becomes another layer. (Use the back of a wooden spoon to carefully pack each layer before adding the next one)

When finished, apply lid and seal with band. Decorate jar with fabric/ribbon and include the following card: Fudgy M&M Brownies

Fudgy M&M Brownies
Ingredients:
1 jar brownie mix

3 large eggs

2/3 cup canola oil

1 teaspoon vanilla extract

Instructions:
Preheat oven to 350 degrees Fahrenheit.

In a large bowl, beat eggs, oil and vanilla.

Add brownie mix and carefully stir until all ingredients are moistened/blended.

Pour into a greased 8-inch square pan.

Bake at 350 degrees Fahrenheit for 25 minutes to 30 minutes. (Be careful not to overbake)

Cool on wire rack before cutting into 2-inch squares. (Makes 16 brownies)

Homemade Dog Biscuits (makes 2-3 gifts)
Ingredients
2 or 3 airtight storage containers

2 cups whole wheat flour

1 cup wheat germ

½ teaspoon ground cinnamon

¾ cup water

¼ cup creamy peanut butter

1 large egg

2 Tablespoons canola oil

Instructions
Preheat oven to 350 degrees Fahrenheit.

In a large bowl, whisk together first three (dry) ingredients.

In a smaller bowl, combine next four (wet) ingredients and mix well. Add to dry mixture and mix well.

Turn out onto a floured surface. Roll to ¼-inch thickness and cut out dough with dog bone cookie cutters (They come in various sizes).

Place on an ungreased baking sheet and bake at 350 degrees Fahrenheit for 10 minutes to 20 minutes, depending on the size of the cookies (1 ½” to 3 ½”) They are done when the bottom is slightly browned.

Let cool on a wire rack and then package in airtight containers.

Published December 20, 2017

It’s the holidays: Time for yummy traditional Southern pies

November 15, 2017 By Betsy Crisp

When it comes to Southern pies, Florida has its famous Key Lime pie.

Georgia has a classic Buttermilk Custard pie.

And, North Carolina has its Chocolate Chess pie.

But when it comes to the fall, seasonal favorites are apple, pecan, pumpkin and sweet potato — in alphabetical order.

That’s because the ingredients needed for the seasonal pies are at their peak.

And, it turns out that these pies often add the exclamation to a traditional Thanksgiving feast.

Many recipes are passed from one generation to the next, to carry on the family traditions.

Last year, the editors of Delish conducted a national Favorite Turkey Day Pie survey, which revealed that pumpkin remains the No. 1 favorite, with 36 percent of those polled choosing it. Pecan pie came in second, with 15 percent of the vote. Apple came in third, at 14 percent, sweet potato pie garnered 10 percent of the top votes and chocolate pie scored 8 percent. The remaining pies — cherry, blueberry, lemon meringue and others — received 5 percent of the votes or fewer.

The survey data was broken down even more. Evidently, pumpkin is more popular in the western part of that nation, where 46 percent ranked it first, compared to 39 percent of Midwestern voters and 33 percent of northeastern. Surprisingly, pumpkin pies scored only 30 percent of the top vote in the South.

Among age groups, pecan pie scored the second highest votes and apple pie ranked third, among Gen Xers, between the ages of 38 and 53. Pumpkin pie was most popular with the baby boomers, ages 54 to 72; and traditionalists, ages 54 to 72 , but slightly less than a third of millennials, ages 18 to 37, ranked pumpkin pie first.

Here are some cooking tips to help you, as you create new pie traditions to enjoy, as you gather to celebrate Thanksgiving.

Cooking Tips:

Use a prepared pie crust. That saves time, trouble and cleanup. If crusts are refrigerated, rest on counter for approximately 15 minutes to reach room temperature, or microwave on defrost for 10 seconds to 20 seconds, before unrolling.
To make your own cinnamon sugar: Combine 1/2 cup granulated sugar and 2 tablespoons (or more) of ground cinnamon. Mix well and store in a small, air-tight jar.
To make your own pumpkin pie spice: Use 4 tablespoons ground cinnamon, 1 tablespoon ground nutmeg, 1 tablespoon ground ginger, and 1 ½ teaspoons cloves. Mix well and store in a small, air-tight jar.
The best apples for baking include Braeburn, Cortland, Gala, Golden Delicious, Granny Smith, McIntosh and Rome.

By Betsy Crisp
Betsy Crisp, MS, LD/N, Professor Emeritus, UF/IFAS Extension – Family & Consumer Sciences

Recipes

Pumpkin-Pecan Pie with Cinnamon-Pecan Crust and Streusel Topping

Ingredients

Crust:

½ (14.1-ounce package) ready-prepared/refrigerated piecrusts

Spray cooking oil

½ teaspoon cinnamon sugar

1½ tablespoons finely chopped pecans, toasted

Filling:

1 can (15 ounce) pumpkin (not pie mix filling)

1 cup fat-free evaporated milk

½ cup light brown sugar, firmly packed

3 large eggs, lightly beaten

1 tablespoon all-purpose flour

1 ½ teaspoons pumpkin pie spice

1/4 teaspoon salt

Topping:

¾ cup pecan halves, coarsely chopped

1/3 cup light brown sugar, firmly packed

2 tablespoons all-purpose flour

2 tablespoons butter, melted

½ teaspoon pumpkin pie spice

Instructions:

Preheat oven to 425 degrees Fahrenheit.
Open package and remove one roll/pie crust. Bring to room temperature and then unroll into a 9-inch pie plate, lightly-greased (with spray cooking oil).
Evenly sprinkle dough lightly with cinnamon sugar and pecans. Lightly press into dough with back of spoon. Fold under edges and crimp into points with fingers, or with tines of fork, and set aside.
In a medium-sized bowl, whisk together pumpkin, milk, sugar, eggs, spice and salt. Pour into pie plate.
In another bowl, add together all topping ingredients, mix well, and set aside.
Bake at 425 degrees Fahrenheit for 15 minutes. Reduce oven temperature to 350 degrees Fahrenheit. Remove pie from oven. Carefully cover edges with a 3-inch wide strip of aluminum foil to prevent burning and return to oven for 40 more minutes.
Remove pie from oven. Remove aluminum and add streusel topping. Return to oven for 15 minutes to 20 minutes. You may have to cover top of pie with aluminum foil after 10 minutes to prevent topping from burning.
Cool completely on a wire rack. Makes 8 servings. Leftovers must be refrigerated.

Apple-Cranberry Pie with Cinnamon Crust

Ingredients

Crust:

1 package (14.1 ounce) / two ready-prepared/refrigerated piecrusts

Spray cooking oil

1 teaspoon cinnamon sugar, divided

Filling:

½ cup light brown sugar, firmly packed

1½ tablespoons lemon juice

3 tablespoons flour

½ teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground allspice

1½ pounds (approximately 5 cups slices/5 medium) baking apples, washed, cored and thinly sliced

½ cup dried cranberries

1½ tablespoons butter, cut into small pieces

Topping:

water

½ teaspoon cinnamon sugar

Instructions:

Preheat oven to 425 degrees Fahrenheit.
Open package and remove one roll/pie crust. Bring to room temperature and then unroll onto flat surface covered with waxed paper or parchment. Sprinkle ½ teaspoon cinnamon sugar on each side of crust before pressing into a 9-inch pie plate, lightly-greased (with spray cooking oil). Set other roll aside.
In a bowl, combine sugar, lemon juice, flour, salt and spices. Stir in apples and cranberries.
Turn fruit mixture into pastry-lined pie plate. Dot with butter pieces.
Cover with top crust. Fold under and crimp edges to seal. Cut several slits in top.
Brush crust lightly with water and sprinkle cinnamon sugar.
Bake 15 minutes. Cover edge with 3-inch wide aluminum strip and continue baking.
Bake approximately 25 minutes to 35 minutes more, until crust is brown and juices begins to bubble thru the slits in the top crust. Let cool 2 hours before cutting.

Published November 15, 2017

There’s no tricks here, only healthy Halloween treats

October 25, 2017 By Betsy Crisp

The thought of fall may bring to mind bright orange pumpkins, and when Halloween arrives, those pumpkins take on a personality of their own, as jack-o-lanterns.

All you need is a permanent black marker to create whimsical no-carve tangerine jack-o-lanterns, Friendly Frankenstein green grapes and Spooky low-fat mozzarella cheese stick ghosts.
(Betsy Crisp)

It’s also a season when candy reigns supreme in the eyes of young witches, ghosts and other costumed characters who go door-to-door in search of treats.

But, for parents, nutrition and safety, are the top concern.

So, here are a few tips to help keep your Halloween happy, healthy and safe.

Trick-or-Treating
If taking to the streets, young children should always be accompanied by an adult. Set curfews for your older children and make sure they know to stay with their group and stay on the sidewalks.

Make sure that children understand that they can only go to homes of neighbors they know.

Check your lawn and walkways for any obstacles and be sure to leave your lights on.

Keep pets inside or confined to an area of the home. This will keep your pet from being frightened and from frightening others.

To be even safer, consider planning a neighborhood, community or school party.

Treats
Let the children have fun collecting treats, but be sure they know that they must bring all home to be inspected before they can eat any.

Throw away any opened/unwrapped candy, and reject any homemade goods.

If your child has any allergies, be sure to check the ingredient label carefully.

Limit the amount they consume. Let them choose a few pieces a day, for a few days.

And remember, there are ways to give children delicious treats that will help control calories and won’t promote cavities.

Here is a recipe to help
Spicy Apple Bars
Ingredients
1 cup light brown sugar, packed

¼ cup canola oil

½ cup low-fat milk

2 egg whites (1/2 cup egg substitute or 1 whole egg)

1 cup unbleached all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 ½ cups cooking apples, peeled and chopped (about 2 small)

1 cup walnuts, chopped

¼-½ cup powdered sugar (optional)

Instructions
Preheat oven to 350°F.

Spray 13-inch by 9-inch pan with nonstick cooking spray.

In a large bowl, mix together the brown sugar, oil, milk and egg.

Stir in flours, baking soda, cinnamon, nutmeg and cloves.

Mix in apples and walnuts.

Pour into the pan and spread evenly.

Bake 20 minutes or until wooden pick comes out clean.

Cool for 30 minutes.

Optional: Dust lightly with powdered sugar (they can be frosted or glazed, but those are less healthy options)

Cool completely and cut into 2-inch by 1 1/2-inch bars.

This recipe makes 36 bars, which have 95 calories each and just 3 grams of fat.

Betsy Crisp, MS, LD/N, is a Professor Emeritus of UF/IFAS Extension – Family & Consumer Sciences.

Published October 25, 2017

Save time and money, with make-ahead meals

August 30, 2017 By Betsy Crisp

Put those take-out menus back in the drawer!

You can save time and money in your own kitchen by making meals ahead and freezing them. That way, you’ll have them for those “too busy to cook” days.

You can make a delicious meal of enchiladas to enjoy now, and by doubling the recipe, you can freeze a pan of enchiladas to cook and enjoy later. (Betsy Crisp)

When life gets too hectic, pull out of one of your prepared meals.

Not only will your meals be tastier, they’ll also be healthier than those you are tempted to buy on-the-go.

You may have heard stories about how you can make a month of freezer meals in a day — and that’s definitely possible. But, I prefer to simply double up on recipes and expand my inventory of prepared meals as I go.

If you cook a double recipe a few times a week, you can enjoy one now and freeze one for later.

These type of meals are great for people who:

Rely on fast food now, but want to change their ways so they can eat healthier with less prep and in less time
Are too busy at times to cook a healthy and complete meal on several nights a week
Are ill and unable to cook
Are cooking for just one or two, and recipes make too many servings

Just about everyone can benefit by planning ahead, preparing your meals and freezing them.

Of course, there are some food items that don’t freeze well.

For instance, frozen lettuce, cucumbers, bean sprouts and raw potatoes turn mushy when they’re thawed.

Hard-boiled eggs become rubbery.

And, egg-based sauces, including mayonnaise, will separate and curdle when they’re thawed.

Many dairy products, such as cream, yogurt, cream cheese, sour cream and cottage cheese, sometimes become watery when thawed, but if used in a baked dish, they will probably be alright.

When you’re getting ready to make some frozen meals, you’ll need to have something to store them in.

So, first decide what storage containers are right for you. Freezer zipper-top bags in quarts and gallon sizes are great and take up less room than containers, but they are single-use. Be sure to squeeze out all extra air, and make sure that they are sealed tight, so that they do not leak. The aluminum foil pans with covers are also just good for one use and then must be discarded.

Check discount stores for lower prices.

Reusable plastic, glass or metal containers are another option. Some are made stackable for easier storage. The size you pick will depend on if you are cooking for two, four, six or more.

Be sure to label with content, date and cooking instructions, especially if you are sharing with a friend.

For best quality, try to use within 3 months.

All leftovers and casseroles should be cooked until they are reheated to a minimum internal temperature of 165 degrees Fahrenheit on an instant-read/quick-temp meat thermometer. (By the way, no kitchen should be without an instant read/quick-temp meat thermometer, because it is the only accurate way to test for doneness.)

Betsy Crisp is a Professor Emeritus, UF/IFAS Extension – Family & Consumer Sciences.

Recipes
Oven-Baked Chicken Tender Strips (kid-friendly, fast-food competitor)

Ingredients
3 large chicken breasts (approximately 1 pound = 4 servings)

1 cup flour

1 teaspoon salt

1 teaspoon pepper

2 eggs

1 cups Italian-style, whole wheat panko breadcrumbs (regular breadcrumbs will also work)

Instructions
Pre-heat oven to 350°F.

Cut chicken breasts into equal-sized strips.

Into 3 shallow bowls or pie plates:

In one bowl, add flour, salt, and pepper and mix well.

In another bowl beat 2 eggs.

In third bowl add 1 cup Italian-style breadcrumbs

Dip each piece of chicken in flour, then egg and then breadcrumbs.

For freezing: After dipping chicken in flour, eggs and breadcrumbs, place on parchment-covered baking sheet and freeze until frozen solid (takes approximately 3 hours). Transfer to a freezer zipper-top bag and place back in the freezer.

Baking later: Place frozen strips on baking sheet and bake at 350 degrees Fahrenheit in oven for 30 minutes to 35 minutes, or until cooked to a minimum internal temperature of 165 degrees Fahrenheit.

For cooking now: Place chicken strips on a greased or parchment-covered baking sheet. Bake for 20 minutes to 25 minutes, or until cooked to a minimum internal temperature of 165 degrees Fahrenheit. Turn chicken strips halfway through cooking, to ensure even cooking and crispiness.

Serve with ranch or blue cheese dressing, honey-mustard or barbecue sauce for dipping.

Beef or Chicken Enchiladas
Ingredients

1 pound lean ground beef (or 3 chicken breasts = 1 pound)

1 medium onion diced

3 cups reduced-fat shredded cheddar cheese, divided

10 medium (8-inch) whole wheat tortillas

2 cans (10-ounce) red enchilada sauce

Optional: 1 can (15.5-ounce) black or red beans; jalapenos or green chilies; 1 cup cooked white or yellow rice

Instructions
Preheat oven to 350 degrees Fahrenheit.

In a frying pan, cook ground beef and drain (if using chicken, place 4 raw chicken breasts into a pot of water, and boil and simmer for approximately 20 minutes, or until chicken is able to be shredded).

Mix 1 cup cheese, onion, beef/chicken and 1 can red enchilada sauce in a bowl. (Add optional black beans/peppers/chilies/rice, if desired)

With a large scoop (approx. ½ cup), fill each tortilla with mixture. Roll it up, and place it in large 9-inch-by-13-inch baking dish with seams down. Repeat until all mixture is used.

Pour the second can of enchilada sauce over the top.

Layer 2 cups shredded cheese over sauce.

To freeze for later: Cover with foil, label and freeze. Bake later (after thawing overnight in the refrigerator) at 350 degrees Fahrenheit for 30 minutes to 45 minutes, until cheese is melted and bubbling, and reaches a minimum internal temperature of 65 degrees Fahrenheit on a quick-temp meat thermometer.

To bake now: Bake at 350 degrees Fahrenheit for 25 minutes to 30 minutes, until cheese is melted and bubbling.

Serve with sour cream, salsa, lettuce, beans or rice. Makes 10 servings (1 per person).

Published August 30, 2017

Just in time for school: Healthy snacks

August 9, 2017 By Betsy Crisp

School bells will be ringing soon, and young minds will be gearing up to absorb new lessons.

But, school isn’t the only place where your children can acquire knowledge.

The kitchen in your home can be a great learning space, too.

You can help your children think of it as a laboratory, and cooking can become one big tasty experiment.

Some plastic bags and pipe cleaners can be transformed into fun packaging for your nutritious snacks. (Betsy Crisp)

Depending on their age and ability, they can wash fruits and vegetables, cut them into pieces, and package and label them to have on hand to have as a snack when they get home from school.

While they are learning about food safety and food preparation at home, you can also build on nutrition lessons they get at school.

Keep in mind the U.S. Department of Agriculture’s MyPlate icon and the guidelines on how much to eat from each food group when you are planning and serving food.

Healthy snacks including fruits and vegetables are an easy way to complete your daily plan to achieve a balanced diet.

Growing young minds and bodies need fuel throughout the day to stay well, grow strong and be ready to learn.

Healthy snacks keep them going between meals.

Plan ahead to prepare the snacks and have them readily available.

This will help your children make the right lifestyle choices now, and also later in life.

The following guidelines will help:

Practice preparing the snacks with your children; as they become more proficient they can make them on their own.
Teach them to use measuring cups or the proper size of containers, to practice portion control.
Don’t overlook food safety. Wash your hands. Wash the dishes and wipe off the counter.

Here are some practical snack ideas:

Trail mix. This is one of my favorites because it is so easy to make and doesn’t need refrigeration. Using a mix of whole grain cereals, dried fruits, and nuts will add more fiber to your child’s diet. If you want to go to some extra effort, you can portion and package the trail mix attractively, using snack bags and pipe cleaners to make butterflies.
Other easy snacks include hard-cooked eggs, reduced-fat cheese (cheddar, string cheese, etc.) and crackers, and peanut butter on celery, or apple slices, topped with a row of raisins.

Most children (and adults, too) do not consume the recommended daily allowance of fruits and vegetables, so snacks made of these are a good way to fill in those missed servings and also where those interesting container ideas (like canning jars) can come into play.

Veggie Dip Sticks: Take a small canning jelly jar (8 oz./1 cup) or plastic container about same size. Pour two tablespoons of low-fat ranch dressing (or hummus) into the bottom, add celery and carrot sticks no taller than the rim, add lid to seal. Store in the refrigerator for three days to four days.
Fruit with Yogurt on the bottom: Take a small canning jelly jar (1 cup) or plastic container about same size. Spoon four tablespoons of low-fat yogurt in the bottom, one tablespoon of granola (optional), and add fresh fruit of various shapes and colors almost to the rim, add lid to seal. Store in the refrigerator for three days to four days.

Remember, you can teach your children to make these treats. And, with practice, they can do it on their own.

As with any new food, be aware that some people have food allergies.

The eight most common foods people are allergic to are milk; eggs; peanuts; tree nuts (such as almonds, cashews, walnuts); fish (such as bass, cod, flounder); shellfish (such as crab, lobster, shrimp); soy; and wheat.

When purchasing food, be sure to read packaging because these eight foods are now included in food allergy labeling, and they account for an estimated 90 percent of allergic reactions.

Betsy Crisp is a Professor Emeritus, for the University of Florida/IFAS Extension — Family & Consumer Services.

Recipes:

Scoops/Dippers: Homemade Pita Chips/Crostini
Ingredients:

3 (7-inch) whole-grain pita breads (or 1 whole grain baguette loaf)

2 Tablespoons olive oil

Instructions:
Preheat oven to 400°F.

Brush both sides of each pita round with oil, cut into wedges on a cutting board using a pizza cutter before putting on the baking sheet. If using baguette, cut into slices and place on the baking sheet in a single layer, and brush both sides with oil.

Bake in the oven until just golden, about 4 minutes per side. Cool before serving.

Use to dip into the hummus. Makes 20 chips.

Cuban Black Bean Hummus (instead of the traditional chickpeas)
Ingredients:

1 (15-ounce) can black beans, drained and rinsed

2 Tablespoons tahini (sesame seed paste)

1 clove of garlic, chopped

2 Tablespoons lime/lemon juice

2 Tablespoons cold water

1⁄2 teaspoon ground cumin

1⁄8 teaspoon cayenne pepper or 1 teaspoon hot sauce (optional)

4 Tablespoons chopped fresh cilantro or parsley (optional)

Instructions:
Put all the ingredients in the bowl of the food processor fitted with a steel blade and process until smooth. Now taste it. Does it need more lime or lemon juice? More salt or spice? If so, add it and taste again.

Using the spatula, scoop the dip into the serving bowl or lidded container.

Serve right away, or cover and refrigerate up to five days. Makes 8 servings.

Lemon Hummus (Note: requires use of a food processor and parent supervision)
Ingredients:

1 can (16-ounce) chickpeas, drained and rinsed

1 clove of garlic, peeled

2 Tablespoons olive oil

¼ cup lemon juice (or juice of one lemon plus zest)

3 Tablespoons cold water

1⁄2 teaspoon salt

1⁄4 teaspoon black pepper

Instructions:
Put the steel blade in the food processor. Add the chickpeas and garlic, and turn the processor on. Process until the beans start to break apart and the garlic gets chopped.

Add the oil and lemon juice, and process again. Add the water, 1 Tablespoon at a time, until the hummus reaches the consistency you prefer. Add the salt and pepper, and process until completely smooth.

Cover and refrigerate at least 1 hour and up to three days. Makes 1 cup.

Parmesan Yogurt Dip with Veggies
Ingredients:

2 cups plain, low-fat Greek yogurt

1 small clove of garlic, peeled and minced

3 ½ Tablespoons lemon juice (or juice and grated zest of 1 small scrubbed lemon)

1⁄2 cup grated Parmesan cheese

salt and pepper

1 bag each: baby carrots and celery sticks (or other vegetables)

Instructions:
Put the yogurt, garlic, lemon juice and Parmesan cheese in a bowl and mix well. Add salt and pepper to taste. Cover and refrigerate at least 1 hour and up to three days. Makes 8 servings.

Published August 9, 2017

Summertime fun with campfire cooking

July 5, 2017 By Betsy Crisp

Those who grew up in the Girl Scouts, or Boy Scouts, have fond memories of cooking over an open fire.

For those of who didn’t have those experiences early on, it’s not too late to join in the fun.

Don’t be intimidated by your lack of expertise.

These ingredients can create a delicious campfire meal. (Betsy Crisp)

Here are some fundamentals to help you succeed with campfire cooking.

First, be sure to build the right fire in the right place in the right weather!

Plan your cookouts on non-windy days to avoid having sparks fly, which can easily spread and create a forest fire.

Remember: You don’t want a fire that is too hot.

Preferably, build your fire in a fire pit, at least 10 feet away from any grass, tree roots or branches that can easily catch on fire.

To get your fire started, you can use dry pine needles, dry moss from trees, dryer lint or crumpled newspaper for kindling.

Place the kindling under a teepee of similarly sized dry, seasoned oak logs that will burn steadily and longer — allowing you to sing songs around the campfire after dinner. (It’s best not to use green wood, because it creates smoke and doesn’t burn well).

After you get your fire started, continue to add one or two logs at a time to keep the fire under control.

Once the logs burn down and the coals turn gray — with little or no flames – it is time to cook.

Before you get started, be sure that you have all the right items on hand: pots/pans, aluminum foil, long-handled utensils, heavy duty gloves and hot pads.

Skewers are easy for kabobs, hot dogs and marshmallows for S’mores!

A metal grill/grate works well for steak, hamburgers, chicken under a brick, etc., and those that swing in/out of the way and are adjustable for height are really nice.

Dutch ovens work really well for stews and chili, etc.

And, in Girl Scouts, we just wrapped many things in heavy-duty aluminum foil packets and placed along the coals, edge of the fire.

Here are some safety reminders:

Always have a bucket of sand/water or hose on hand to help keep it under control or put it out completely, when you are finished. When you finish cooking and you put out the fire, be sure there are no flames or hissing embers. Stir the ashes to be certain the fire is out.
Always practice proper food safety: wash hands often; avoid cross-contamination between raw foods and cooked foods; use a meat thermometer; keep hot foods hot (140 degrees Fahrenheit or higher) and cold foods cold (40 degrees Fahrenheit or lower); and refrigerate leftovers promptly.
Always watch kids and family pets around the campfire, to prevent an accident.

While it’s important to take precautions, it’s also good to remember that campfire cooking can be fun for people of all ages. Children can easily be involved with gathering sticks for kindling, wrapping food in aluminum foil, cooking under supervision and cleaning up.

With all of this in mind, here are a few recipes you may want to try.

Betsy Crisp is a Professor Emeritus, UF/IFAS Extension – Family & Consumer Sciences.

Recipes:

Simple Campfire Meal-in-One (“tin foil” dinner for one)
Ingredients:

Protein (4 ounces to 5 ounces): beef/hamburger patty, venison, chicken breast or fish
Starchy vegetable, sliced (½ cup of one): potatoes, yams or turnips
Vegetables, sliced (½ cup total): celery, onion, mushrooms, carrots, green beans, squash, Brussel sprouts
Herbs and spices (to taste): salt, pepper, garlic, Italian seasoning, dill, dash of cayenne, etc.
Liquid (2 Tablespoons): olive/canola oil/butter, broth, lemon juice, beer/wine

Instructions:
In the center of two layers of heavy duty aluminum foil (18-inch square, shiny side up), layer the above ingredients in same order as listed.

Bring edges of foil together, fold down and roll over to form seal, then do same to each end to form a sealed packet.
Place in hot coals, let cook 30 minutes to 45 minutes, until done.

Makes 1 serving.
If doing more than one, just repeat assembly process and be sure to count the number of packets that go in so that you pull the same number out of the fire (packages get charred/hide in the ashes!)

Campfire Luau Chicken
Ingredients:

2 chicken breasts, split in half
2 Tablespoons dry onion soup mix
1 can (16 ounces) crushed pineapple (do not drain)
1 large green bell pepper, cut into strips
2 cups carrots, sliced

Instructions:

In the center of two layers of heavy duty aluminum foil (18-inch square, shiny side up), place a split breast (four times = 4 servings/packets).
Place ¼ sliced vegetable on top of each piece of chicken.
In a small bowl, mix soup mix and pineapple, divide by 4 and spoon on top of vegetables.
Bring edges of foil together, fold down and roll over to form seal, then do same to each end to form sealed packet.
Place on grill/hot coals (seam side up), let cook 45 minutes, until done.

Makes 4 servings.

Since S’mores are already well-known as the all-time favorite campfire dessert, I have included two other simple-to-make desserts that children will love to try… something new!

Campfire Brown Bears
Ingredients:

½ cup sugar
1 Tablespoon cinnamon
4 Tablespoons butter/margarine, melted
1 can (8 oz.) refrigerated biscuit/bread dough

Instructions:

Mix sugar and cinnamon together until well-blended.
Melt butter in a metal cup/small metal bowl.
Take the biscuits apart and roll each into a snake-like rope.
Wrap/coil each piece around a skewer.
Cook over a campfire until evenly browned.
Use a spoon to drizzle (or brush) melted butter over cooked dough and then sprinkle with the cinnamon sugar mixture.

Makes 8 servings.

Campfire Banana Chocolate Chip Split
Ingredients:

1 banana, well-washed (water only)
1 ½ Tablespoon semi-sweet chocolate chips
2 Tablespoons mini-marshmallows

Instructions:

With peel left on, slice banana lengthwise (do not cut all the way through).
Spread the slit slightly open and fill with chocolate chips and marshmallows.
Squeeze the banana closed as much as possible and wrap tightly in aluminum foil (shiny side in).
Lay foil-wrapped banana on the campfire grill and let cook approximately 10 minutes.
Carefully remove the banana from the fire and open foil just enough to get a spoon inside.
Eating the peel is up to you (many countries, like Asia and South America, do) – Eat & Enjoy!

Makes 1 serving.

Published July 5, 2017

Father’s Day – A perfect time to grill

June 14, 2017 By Betsy Crisp

Sometimes food just needs a little extra something — besides just the usual salt and pepper —before going onto the grill.

Indeed, marinades and rubs can be just the thing to enhance a cut of meat.

With that in mind, here are some recipes for marinades and rubs that may help add some flavor to this Father’s Day cookout.

Marinades
Marinades are a combination of ingredients — herbs, spices and so on — in a liquid base that can add considerable flavor to any cut of meat before grilling.

Add cola to caramelize the outside of the meat to produce a crisp coating. (Betsy Crisp)

Usually the base is an oil or acid, such as citrus/lemon juice, wine, vinegar, and sometimes it is even dairy. Often a sweet ingredient — brown sugar or cola — is added to help caramelize on the outside of the meat to produce a crisp coating.

To marinade, seal the meat in an airtight container or plastic freezer zipper top bag. Allow the meat to marinate in the refrigerator for at least 30 minutes. But, letting the meat marinate for 2 hours to 4 hours is generally recommended. To allow the spices to permeate the meat even more, you can let it marinate overnight.

So as not to spoil your Father’s Day celebration, there are a few food safety tips worth mentioning:

If you plan to use some of the marinade as a dip or basting sauce later, set aside a portion before adding raw meat/poultry.
Always marinate in the refrigerator.
Do not reuse any of the marinade from the raw meat unless you boil it for several minutes to destroy any bacteria from the raw meat juices.
Throw away any leftover marinade that contains raw meat juices.

Rubs
Rubs are a mixture of dry seasonings rubbed onto the food surface before grilling to add flavor.

Meats such as ribs, chops, and roasts are most commonly treated in this manner, but cut potatoes also do nicely.

The best rubs enhance the flavor of the meat without being overbearing. Rubs are usually a blend of strong and mild herbs and spices.

This mixture applied directly on the meat is called a “dry” rub, but when a wet substance is included, it is called a “wet” rub. A little moisture such as oil or honey helps the rub adhere to the meat.

Once coated with the rub, let the meat rest 15 minutes before placing on the grill. For any longer than that, rubbed meats must be held in the refrigerator and can be kept as long as overnight to allow the spices to better permeate the meat and increase flavor.

Marinade recipes
Lemon Juice base: Add oil and herbs to season and tenderize meat. Also add mixture to vegetables before grilling.

Soy Sauce base: Combine Soy sauce with honey, garlic and herbs. This is sometimes called teriyaki marinade and is used on meat or fish.

Tomato base: Use tomato juice or sauce as the acid, and combine with soy sauce, garlic, oil and seasonings. This will tenderize tough meat and even wild game before cooking.

Vinegar base: Add oil with herbs to make a vinaigrette marinade or simply substitute bottled oil and vinegar-based salad dressing (Italian, French, etc.) to flavor meat and vegetables to grill.

Wine Base (usually red): Combine wine with oil, spices and garlic to season and tenderize meats (less tender steaks: sirloin, flank, etc.).

Yogurt base: Yogurt can be used alone or combined with lemon juice and other seasonings (dill) to flavor and tenderize chicken before grilling or baking.

Once you have prepared the marinade you’d like, be sure to follow the directions provided above.

Now, moving on to rubs.

Rub recipes
Barbecue:
2 Tablespoons salt
4 Tablespoons sugar
4 Tablespoons ground black pepper
2 Tablespoons chili powder
4 Tablespoons paprika

Cajun:
3 Tablespoons paprika
½ teaspoon cayenne
1 Tablespoon garlic powder
2 teaspoons dried oregano, crushed
2 teaspoons dried thyme, crushed
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
¼ teaspoon nutmeg

Herb: (no salt)
1 teaspoon dried tarragon leaves, crushed
1 teaspoon dried rosemary, crushed
½ teaspoon dried marjoram leaves, crushed
1 teaspoon dried thyme, crushed

Mediterranean: (no salt)
1 Tablespoon dill weed
1 Tablespoon fennel seed
1 teaspoon dried oregano, crushed
1 teaspoon lemon pepper
1 teaspoon garlic powder

Pepper-Sage: (no salt)
1 Tablespoon dried parsley flakes
1 Tablespoon seasoned pepper
1 teaspoon rubbed sage
1 teaspoon onion powder

Savory Orange: (no salt, but has sugar)
2 Tablespoons brown sugar
1 Tablespoon grated orange peel
1 Tablespoon dried thyme, crushed
1 teaspoon dry mustard
1 teaspoon garlic powder

Spicy Herb:
1 teaspoon dried marjoram leaves, crushed
1 teaspoon garlic salt
¼ teaspoon ground black pepper
¼ teaspoon ground ginger

Instructions: Simply mix all the seasonings together in a bowl or plastic zip-top storage bag.

To apply a rub, pat the surface of the food dry with a paper towel and rub with the desired amount of seasoning mixture. Once rubbed, either cook immediately (roast, broil, grill or pan fry) or cover with plastic wrap and refrigerate for up to 24 hours to increase the flavor.

Note: If after trying all these you find a particular favorite, you may want to make it in quantity and keep handy in an air-tight container. These mixes also make great gifts when neatly packaged in a decorative, tightly sealed container and labeled.

Betsy Crisp is a Professor Emeritus, UF/IFAS Extension – Family & Consumer Sciences.

Published June 14, 2017

Enjoying a spot of tea, and scones, for Mother’s Day

May 3, 2017 By Betsy Crisp

Worldwide, tea is a far more popular beverage than coffee, according to the Pew Research Center.

Americans, however, tend to drink three times as much coffee as they drink tea.

Of all the tea varieties of tea we consume, black tea is the favorite by a wide margin — 80 percent to be exact.

Scones and tea can be a delicious way to celebrate Mother’s Day. Here are some round coconut scones.
(Betsy Crisp)

And, when it comes to hot tea versus cold, cold wins by a whopping 80 percent.

Personally, I may start my day with a good “cup of joe” — but after just one cup, I switch to hot tea during the chilly days of winter.

As a Florida native, I must admit that I do tend to follow that coffee with some good old Southern Iced Tea, especially during the hot summer months.

But, the popularity of tea is undeniable.

Tea has been around for ages and has been the center of attention on many occasions. It had a headline role in the protest against taxation that led to the Boston Tea Party in 1723.

It has become part of many celebratory parties.

In 1840, Anna, the Duchess of Bedford, is credited with creating the English tradition of the afternoon tea, with hot tea and sweet breads, precisely at 4 p.m., to “ward off that sickly feeling.”

Later, High Teas became popular with more substantial offerings at 6 p.m., when the working class came home from work.

Mother’s Day is a time that we traditionally honor our “mums.” We celebrate how much we love them and thank them for all they do for us throughout the year by presenting them with cards, flowers, cakes, chocolates, flowers and family meals.

Scones can be round or shaped like triangles. They also can be sweet or savory. No matter how you prepare them, they can be a delicious treat.

This year, why not honor them in the English tradition of an afternoon tea (or even breakfast in bed) with some special scones?

The scone is actually a Scottish single-serving quick bread.

Originally, the recipe was made in a triangular shape with oats and baked on a griddle.

Today, the recipe has changed to be more of flour-based dough made with cold butter and baking powder that is baked in an oven. They can be made sweet (with fruit) or savory. They come in many different shapes, such as triangles, rounds, squares and diamonds. When round, they somewhat resemble our good old American baking powder biscuit, but we tend to serve ours as a bread with breakfast.

I can honestly say that before I started working with Extension in 1988, I had never had the pleasure of eating a scone. A co-worker and traveling companion to national meetings really loved them and shared that joy with me. To this day, I am more tempted to splurge with a scone than a donut!

If you would like to try your hand at making scones, here’s a basic recipe, including some possible variations, that may come in handy for a Mother’s Day tea.

Betsy Crisp is a Professor Emeritus, UF/IFAS Extension – Family & Consumer Sciences

Simply Delicious Scones
Ingredients:
2 cups all-purpose flour
1/3 cup granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
½ cup very cold butter, cut into ½-inch cubes
1 cup whipping cream, divided

Instructions:

Preheat oven to 450° F.
Stir together flour, sugar, baking powder and salt.
Cut butter into flour mixture with a pastry blender until crumbs are pea-size, and place in freezer for 5 minutes to chill.
Add ¾ cup plus 2 Tablespoons cream, and stir until dry ingredients are moistened (don’t over mix).

Note: At this point, you could select add-ins from the lists below.

Turn dough out onto a sheet of waxed paper or parchment. Gently pat or press dough into a somewhat crumbly, 7-inch round shape.
Cut the round dough into 8 triangle wedges, place on a lightly-greased baking sheet and separate 2-inches apart.
Brush tops with the remaining 2 Tablespoons of cream until just moistened.
Bake at 450°F., for 13 to 15 minutes or until golden.

Sweet Variations:
Apricot-Ginger: Stir in ¼ cup finely chopped dried apricots and 2 Tablespoons finely chopped crystalized ginger with the cream.

Brown Sugar-Pecan: Substitute brown sugar for the granulated sugar. Stir in ½ cup chopped and toasted pecans with the cream.

Chocolate Chip-Cherry: Stir in 2 ounces mini-chocolate chips and ¼ dried cherries, chopped with the cream.

Cranberry-Walnut: Stir in ¼ cup dried cranberries and ¼ cup coarsely chopped pecans with the cream.

Savory:
Bacon-Cheddar-Onion: Omit the granulated sugar. Stir in ¼ cup real (not artificial) cooked bacon bits/pieces, ¾ cup (3 ounces) shredded sharp cheddar cheese, 2 teaspoons dried/instant onion flakes, and ½ teaspoon freshly-ground black pepper with the cream.

Ham-Swiss: Stir-in ¼ finely chopped baked ham, ¾ cup (3 ounces) shredded Swiss cheese, and ¼ teaspoon dried mustard with the cream.

Published May 3, 2017