I love scones so much. They are ideal for a snack, served with soup, for a lunch time extra.
My fettuccine is a flavourful dish packed with healthy ingredients, and is a perfect vegetarian entree. The dish will be served hot, all except for the goat cheese that will be added at the end, only to allow it to slowly melt on top. I have been a vegetarian for about 6 years now, and I have never felt better. I love to research various local farmers in the Niagara Region, and buy fresh ingredients. I decided on this dish by researching in-season produce for November when the contest will published in the Canadian Living Magazine. Mushrooms came up, and kale is such a healthy green that along with the pine nuts and goat cheese, this entree is packed with protein and fiber.
It takes no time at all to bake a batch of protein-enriched scones when the biscuit mix is all ready. You can also make plain tea biscuits by mixing 2 cups (500 mL) mix with 2/3 cup (150 mL) water, then kneading the dough 8 to 10 times before cutting and baking as for scones.
This dip has a mild creaminess that kids love. Best of all, it stays smooth and won't curdle when heated. Serve with Crispy Tortilla Chips.
These fluffy biscuits are great at brunch with fresh fruit or enjoy them with a nice bowl of chowder -- either way they are simply the best!
This creamy, smooth icing has a slight tang, which complements a sweet cupcake perfectly.
