For the humans, of course. We're spuds of leisure. And we're relaxing here in the coach.
Dad was on desk duty this morning, so we got to hang with Mom. Problem is, she didn't hang with us. We might not have minded, except we didn't get any of the brunchy baked goods she was working on instead of giving us attention.
The folks don't work the same time slot, but they do work the same days. So while Dad was making sure the printer queues worked and arranging brochures, Mom baked some bacon and cheese scones for their late breakfast.
Some nerve she has cooking half a package of bacon and not giving us one little taste! She also cooked it in the oven, so we didn't even get any bacon fat spatters to lick off the floor. And you know what cooks in the RV stays in the RV, so we had to smell bacon all day long, aaarrrggg!
Then she made another yummy smelling bowl of food, this time a meat loaf to cook for dinner after her shift.
And all we got were a couple of dog biscuits....
Apple-Smoked Bacon and Cheddar Scones
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons fresh ground black pepper
1/2 cup chilled unsalted butter -- cut into small cubes
1 1/2 cups grated cheddar cheese
4 green onions -- thinly sliced
10 slices apple-smoked bacon -- cooked and chopped into 1 inch pieces (any type of bacon may be substituted~)
3/4 to 1 1/2 cup buttermilk -- (start with 3/4 cup)
Egg Wash
1 large egg
2 tablespoons water
1. Preheat oven to 400°F.
2. Using a mixer fitted with a paddle attachment, combine flour, baking powder, salt and pepper in a large bowl on low speed.
3. With the mixer running, gradually add the cubes of butter until the mixture is crumbly and studded with flour-butter bits about the size of small peas.
4. Add the grated cheese; mix just until blended.
5. ~~(Or, in a large bowl, stir together flour, baking powder, salt and pepper. Gradually cut butter in with a pastry blender or two knives until the mixture resembles small peas. Stir in cheese).
6. Add the green onions, bacon and 3/4 cup buttermilk to the flour and cheese mixture.
7. Mix by hand just until the ingredients are incorporated.
8. If the dough is too dry to hold together,use the remaining buttermilk,adding one tablespoon at a time, until dough is pliable and can be formed into a ball.
9. Stir as lightly and as little as possible to ensure a light-textured scone.
10. Remove dough from bowl and place on a lightly floured flat surface.
11. Pat the dough into a ball.
12. Using a well-floured rolling pin, flatten the dough into a circle about 8 inches wide and 1/2 inch thick.
13. Cut the dough into 8 to 10 wedges, depending on the size scone you prefer.
14. Place scones on an ungreased baking sheet
15. Whisk the egg and water in a small mixing bowl.
16. Brush each wedge with the egg wash.
17. bake 18-20 minutes,or until golden brown and no longer sticky in the middle.
18. Serve warm.
Servings: 8-10
Source: Rebecca Rather, The Pastry Queen: Royally Good Recipes From The Texas Hill Country's Rather Sweet Bakery And Cafe
Italian-Style Meat Loaf
1 1/2 lbs 92% lean ground beef
1 cup fat-free tomato-basil pasta sauce, divided
1/2 cup Italian-seasoned breadcrumbs
1/2 cup (2 ounces) preshredded fresh Parmesan cheese
1/2 cup finely chopped onion
1/3 cup chopped fresh flat-leaf parsley
1 tsp garlic powder
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
2 large egg whites
Cooking spray
1. Preheat oven to 350°.
2. Combine beef, 1/2 cup pasta sauce, and remaining ingredients except cooking spray in a large bowl. Shape beef mixture into an 8 x 4-inch loaf on a broiler pan coated with cooking spray. Brush remaining 1/2 cup pasta sauce over top of meat loaf. Bake at 350° for 1 hour and 10 minutes or until a thermometer registers 160°. Let stand 10 minutes. Cut loaf into 12 slices.
Servings: 6
Source: Cooking Light, MARCH 2006