\u00a0Here are recipes from our wonderful\u00a0 Fellowship Sunday breakfast, from our own Sarah West:<\/p>\n
cream scones (i added 1\/2 c. of apricots and pine nuts) from baking illustrated
\nIngredients:
\n2 cups (10 ounces) unbleached all-purpose flour, preferably a
\nlower-protein brand, such as Gold Medal or Pillsbury
\n1 Tbsp baking powder
\n3 Tbsp sugar
\n1\/2 tsp salt
\n5 Tbsp cold unsalted butter, cut into 1\/4-inch cubes
\n1\/2 cup dried fruit or nuts
\n1 cup heavy cream<\/p>\n
Instructions:
\n1. Adjust an oven rack to the middle position and heat the oven to
\n425\u00b0F (220\u00b0C).
\n2. Place the flour, baking powder, sugar, and salt in a large bowl or
\nthe workbowl of a food processor fitted with the metal blade. Whisk
\ntogether or process with six 1-second pulses.
\n3. If making by hand, use two knives, a pastry blender, or your
\nfingertips and quickly cut in the butter until the mixture resembles
\ncoarse meal with a few slightly larger butter lumps. If using a food
\nprocessor, remove the cover and distribute the butter evenly over the
\ndry ingredients. Cover and process with twelve 1-second pulses. Add
\nthe currants and quickly mix in or pulse one more time. Transfer the
\ndough to a large bowl.
\n4. Stir in the heavy cream with a rubber spatula or fork until the
\ndough begins to form, about 30 seconds.
\n5. Transfer the dough and all dry flour bits to a countertop and knead
\nthe dough by hand just until it comes together into a rough, slightly
\nsticky ball, 5 to 10 seconds. Press the dough into an 8-inch cake pan,
\nthen turn the dough out onto a lightly floured work-surface. With a
\nsharp knife or bench scraper, cut the dough into 8 wedges. Place the
\nwedges on an ungreased baking sheet. (The baking sheet can be wrapped
\nin plastic and refrigerated for up to 2 hours before baking.)
\n6. Bake until the scone tops are light brown, 12 to 15 minutes. Cool
\non a wire rack for at least 10 minutes. Serve warm or at room
\ntemperature.<\/p>\n
adaptation of ina garten’s homemade granola
\nhttp:\/\/www.foodnetwork.com\/recipes\/ina-garten\/homemade-granola-recipe\/index.html
\nIngredients
\n4 cups old-fashioned rolled oats
\n2 cups sweetened shredded coconut
\n2 cups sliced almonds
\n3\/4 cup vegetable oil
\n1\/2 cup maple syrup<\/p>\n
Directions
\nPreheat the oven to 350 degrees F.
\nToss the oats, coconut, and almonds together in a large bowl. Whisk
\ntogether the oil and honey in a small bowl. Pour the liquids over the
\noat mixture and stir with a wooden spoon until all the oats and nuts
\nare coated. Pour onto a 13 by 18 by 1-inch sheet pan. Bake, stirring
\noccasionally with a spatula, until the mixture turns a nice, even,
\ngolden brown, about 45 minutes. Remove the granola from the oven and
\nallow to cool, stirring occasionally.<\/p>\n
mini egg tarts adapted from allrecipes.com
\nIngredients
\n1\/2 pound pork sausage
\n1 1\/4 cups biscuit baking mix
\n1\/4 cup butter, softened
\n3 tablespoons boiling water
\n3 tablespoons chopped green onions
\n2 eggs, slightly beaten
\n1 cup half-and-half cream
\n1 1\/2 cups shredded cheddar cheese<\/p>\n
Directions
\nPreheat oven to 375 degrees F (190 degrees C). Grease 12 muffin
\ncups or line with paper muffin liners.
\nPlace sausage in a large, deep skillet. Cook over medium-high heat
\nuntil evenly brown. Drain, crumble and set aside.
\nCombine baking mix, butter and boiling water. Divide biscuit
\nmixture between muffin cups. Spread covering bottom and up the sides a
\nlittle. Sprinkle sausage and onions.
\nStir together eggs and cream. Pour equal amounts of egg mixture
\ninto muffin cups. Cover with Swiss cheese.
\nBake in preheated oven for 25 minutes, until eggs are set.<\/p>\n