Raspberry Ricotta Scones

Mom's going to be pissed when she sees she made it onto the blog!

I was going through some recipes on my computer and found one I never posted from over winter break.  I kinda love coffee...and tea, so what goes better with both than a scone?! Plus, added health bonus comes with these scones made with whole wheat flour, and a very small amount of sugar (comparatively). They were delicious, so bake up a batch today!  They are a bit more involved to make, but they are definitely worth the effort.  Remember, when working with a sticky dough like this, well floured hands and surfaces are your best friend. :)

Pre-baking, and they already look good!

Whole Wheat Raspberry Ricotta Scones

1 c. whole wheat flour

1 c. all-purpose flour

1 tbsp. baking powder

1/4 c. granulated sugar

1/2 tsp. salt

6 tbsp. cold unsalted butter

1 c. fresh raspberries (or more if you'd like!)

3/4 c. part skim ricotta

1/3 c. heavy whipping cream

Preheat oven to 425 degrees, and line a baking sheet with parchment paper.  In a large bowl, whisk flour, baking powder, sugar, and salt.  If you have a pastry blender, add in butter and let it cut in until the biggest pieces are no larger than a pea.   Toss raspberries in and allow the blender to break them into half or quarter sized chunks.  If you don't have a blender, cut the butter into small pieces and work in with your fingers until the consistency resembles a course meal.  Chop the raspberries (rough chop) on a cutting board then fold in with a spatula.

Then, add the cream and ricotta to the dough and mix in with a spatula.  Using your hands, knead the dough into an even mass.  Transfer the dough to a WELL FLOURED surface (in one transfer) and pat it into a 7 inch square, about 1 inch tall.  Cut the dough into 9 even squares, and transfer them to the baking sheet.  Bake for about fifteen minutes, or until the edges turn lightly golden, then remove from the oven and place on a cooling rack so they can set nice and pretty.  Finally, brew your favorite cup of tea or coffee, spread a scone with some butter or fruit preserves, and enjoy!

Peanut-sauce Noodle Salad

Another quick and easy asian inspired dish that has a little kick, and a deliciously creamy peanut butter finish.  Perfect for a healthy meal after a long day of class or work.

Mmmm, peanut butter.

Peanut-sauce Noodle Salad
8 oz. linguini ($.99)
1 c. carrots, julienne cut ($1.99)
2 c. sugar snap/snow peas, cut diagonally ($1.67)
1 bell pepper, thinly sliced ($.88)
2 tbsp. water
2 tsp. canola oil (bulk item)
1/4 c. peanut butter (bulk item)
2 tbsp. rice wine/white vinegar ($3.69)
2 tbsp. soy sauce ($2.75)
1/2 tsp. ground ginger (bulk item)
1/8-1/4 tsp. red (cayenne) pepper (bulk item)
3 green onions, chopped ($.69)
3 tbsp. cilantro, chopped ($.59)
Chop all vegetables accordingly while linguini is cooking.  During the last minute of cooking the pasta, add in the vegetables (minus the green peppers) to the pot.  Drain pasta and vegetables, and rinse with cold water until the pasta and vegetables are cool, and set aside.  In a small bowl gradually beat the water and oil into the peanut butter with a wire whisk until the mixture is smooth.  Beat in vinegar, soy sauce, ginger, and pepper until mixed through.  Combine all ingredients (including green onions and cilantro) in a large serving bowl, give it a toss, and serve! Makes 4 servings ($13.25/$3.31 per serving)