Fry Bread: Navajo Taco (savory) or Honey Butter (sweet)

 2 cups flour

2 tsp baking powder

1/2 tsp tsp salt

1 1/2 tsp sugar

1 to 1 1/4 cups warm water

Mix ingredients in a bowl with hands.  Cover with a dish towel in a bowl and let rest for 15- 30  minutes. Pinch a small ball size and shape with hands into a tortilla sized shape.  Heat medium/high a skillet 3/4 of an inch with oil. Fry one at a time on both sides until golden brown. Remove to a paper towel to let oil

Navajo Taco:

shredded iceberg lettuce

shredded cheese

tomatoes, chopped

red onions, chopped

cilantro, chopped

black beans

taco seasoned ground beef

sour cream

Honey Butter:

Soft butter

honey 

or powdered sugar

Recipe: Emmymade

Lemon Blueberry Drop Scones

2 cups all-purpose flour

1/3 cup sugar

2 tsp baking powder 

1 tsp grated lemon zest

1/2 tsp baking soda

1/4 tsp salt

1 cup lemon yogurt

1 large egg, room temperature

1/4 cup butter, melted

1 cup fresh or frozen blueberries

 

Glaze:

1/2 cup confectioners sugar

1 Tbsp lemon juice

1/2 tsp grated lemon zest 

1.  In a large bowl, combine the first 6 ingredients. In another owl, combine the yogurt, egg and butter.  Stir into dry ingredients just until moistened.  Fold in blueberries.

2.  Drop by heaping Tbsp 2 inch apart onto a greased baking sheet.  Bake at 400 degrees for 15-18 minutes or until lightly browned.  Combine glaze ingredients; drizzle over warm scones.

 

Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Mexican Cheese Scones

 3 cups all-purpose flour

6 tsp baking powder

1/2 tsp chili powder

1 Tbsp granulated sugar

2 cups grated Parmesan cheese

5 1/2 Tbsp cold butter, cubed

1 1/2 cups milk

1 egg + 3 Tbsp water for egg wash, optional

1/4 cup cornmeal (fine ground)

1/4 cup grated Parmesan cheese

melted butter for tops

 

Preheat oven to 425 degrees.  In a bowl, sift the flour, baking powder and chili powder.  Add sugar and the 2 cups of Parmesan cheese; mix to combine.  Cut in butter.  Add milk and mix just until combined.  Gather your dough and transfer to a floured board.  Roll into a 12 inch long log. 

In a small bowl, combine the corn meal and 1/4 cup Parmesan cheese.  Pour over the log and roll to  completely cover.  Some will fall off, and that's okay.  Place log on a parchment lined baking sheet then slice into 12 pieces and scatter them on the baking sheet.  If desired, you can brush the tops with a little egg wash. (optional).  Bake for 12 minutes.  Remove from oven and brush the tops with melted butter.  Serve.

* Serve with Creamed Chicken

Recipe:  the farm stand

Fried Scones ( Utah Scones)

 Prep Time:  45 min     Cook Time:  15 minutes    Total Time:  1 hour

Servings:  12 large scones

1 cup hot water

1 Tbsp active dry yeast

1/3 cup oil

1 tsp salt

1/4 cup sugar

3 1/2 cups flour

1 egg, beaten

2 quarts oil, for frying

for serving:  honey, powdered sugar, honey butter, syrup

1.  Mix 3 Tbsp of warm water with yeast adding a pinch of sugar.  Set aside for 10 minutes (mixture will rise and foam).

2.  While yeast is rising, combine hot water, oil, salt, and sugar in a large bowl.

3.  Add egg to the yeast mixture and mix well.  Add the egg/yeast mixture to the oil/sugar mixture. Stir well.

4.  Gradually add flour stirring well after each addition.  Knead dough as it stiffens until you get a doughy, elastic consistency (about 5 minutes)

5.  Place dough in a well-greased bowl, turning once to grease the top.  Let dough rise for about 30 minutes or until double in size.

 

Frying Directions: 

1.  Line cooling racks or pates with paper towels.  Fill a large sauce panwith 2 inches of oil ad heat to 350-375 degrees over medium-high heat. 

2.  Meanwhile, punch down dough and divide into 12 balls.  Roll out a piece of dough on a lightly floured surface into 1/4 inch thick circles or squares.  Use your fingers to stretch out the balls of dough.

3.  Carefully place two or three balls of dough in the oil and fry until golden brown on each side (about 1-2 mins).  Transfer to paper towels to drain.  Repeat until the dough is all fried.

4.  Serve hot with honey butter, butter, syrup, or powdered sugar.  My favorite is honey and powdered sugar!