Recipes on a Budget

"Affordable Recipes for All"

Double-Lemon Thumbprint Scones

Like thumbprint cookies, these light and lemony scones get their name from the well of preserves in the center.  The secret to tender results is to work the dough as little as possible.  After adding the cream, stir just until everything is incorporated.  When kneading, use as few turns as possible.   When shaping, pat just until you get a one-inch-thick round.  Any leftovers taste great reheated the next day, wrapped in foil.


3 ea large lemons
2 cups self-rising flour
1/2 cup plus 2 tbsp sugar
1-1/4 cups plus 2 tbsp chilled heavy whipping cream
2 tbsp cherry, raspberry, or strawberry preserves


Position rack in center of oven and preheat to 425 degrees Fahrenheit.  Line large heavy-duty rimmed baking sheet with parchment paper.  Finely grate enough peel from lemons to measure 6 teaspoons; set grated peel aside.  Squeeze enough juice from 1 lemon to measure 1 tablespoon (seal remaining lemons in plastic wrap and reserve for another use).  Whisk flour and 1/2 cup sugar in medium bowl to blend.  Add 1-1/4 cups chilled whipping cream, 1 tablespoon lemon juice, and 4 teaspoons finely grated lemon peel; stir gently to combine.

Gather dough together and turn out onto lightly floured work surface; kneading briefly, 4 to 5 turns.  Pat or roll out dough to 1-inch thick round.  Using 2-1/2 to 2-3/4-inch-diameter cookie cutter or biscuit cutter dipped in flour, cut out rounds.  Reroll dough scraps and flatten to 1-inch thickness; cut out additional rounds.  Transfer scones to prepared rimmed baking sheet, spacing scones about 1-inch apart.  Using thumb, push down center of each scone to make deep indentation.  Spoon about 1/2 teaspoon preserves into indentation of each scone.

Whisk remaining 2 tablespoons sugar, 2 tablespoons heavy whipping cream, and 2 teaspoons finely grated lemon peel in small bowl to blend.  Brush top of scones generously with lemon glaze.  Bake scones until golden and cake tester inserted horizontally into center of scone comes out clean, 18 to 20 minutes.  Transfer thumbprint scones to rack and cool slightly.  Serve scones warm or at room temperature.

(makes 8)


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03/03/2011 Posted by | Cookies | Leave a comment

Turkey Cutlet Sandwiches with Smoked Paprika Mayo and Roasted Bell Peppers


2/3 cup mayonnaise
2 tsp smoked paprika
1 lb turkey cutlets
4 ea 5-inch-long baguette pieces, halved horizontally, toasted
2 ea (12-oz) jars tricolor roasted bell pepper strips, drained


Mix mayonnaise and paprika in small bowl.  Place cutlets on work surface.  Using meat mallet, pound to 1/4-inch thickness.  Spread 2 tablespoons paprika mayo over both sides of cutlets.  Sprinkle with salt and freshly ground black pepper. 

Heat heavy large nonstick skillet over medium-high heat.  Add turkey cutlets to skillet and cook cutlets until browned and just cooked through, about 3 minutes per side.

Spread mayo over cut side of toasted bread halves.  Top each bottom half with cutlets, then 1/4 of peppers.  Cover with top halves.

(4 sandwiches)


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03/03/2011 Posted by | Sandwich | Leave a comment

Blueberry-Cornmeal Pancakes



1-1/2 cup medium-grind cornmeal
3/4 cup all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1 tsp baking soda
1 tsp coarse kosher salt
2 cups buttermilk
2 ea large eggs
1/4 cup canola oil
    melted butter
1 cup fresh blueberries
    warm pure maple syrup


Whisk first 6 ingredients in large bowl.  Whisk buttermilk, eggs, and oil in medium bowl; add to dry ingredients and whisk to blend.  Let stand 20 minutes.

Preheat oven to 200 degrees Fahrenheit.  Place baking sheet in oven.  Preheat griddle or heavy large skillet over medium heat; brush with melted butter.  Working in batches, spoon 1/2 cup batter onto griddle for each pancake.  Sprinkle each with 2 tablespoons berries.  Cook until golden brown and just cooked through, about 2 minutes per side.  Transfer to sheet in oven to keep warm.  Serve with syrup.

(4-6 servings)

[Adapted from the Village Smithy – compiled by Zinzi Edmundson and Janet Taylor McCracken]


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03/03/2011 Posted by | Breakfast | Leave a comment