CHEDDAR DILL CORNBREAD
Provided by Ina Garten
Categories side-dish
Time 1h10m
Yield 12 large pieces
Number Of Ingredients 10
Steps:
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar and the dill, and allow the mixture to sit at room temperature for 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
HERB-CHEDDAR SCONES
These creamy, cheesy scones pair well with butter when they're fresh out of the oven. They also make a great vehicle for your favorite egg sandwich. Scallions and dill go into the dough and add a decorative touch to the tops.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 50m
Yield Makes 10
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Line a baking sheet with parchment. In a large bowl, whisk together flour, baking powder, salt, and pepper. Toss butter in flour mixture to evenly coat, then press between your fingers until mixture has the texture of coarse meal, with a few pea-size pieces remaining. In another bowl, whisk together cream and eggs.
- Make a well in flour mixture; add egg mixture, cheddar, scallions, and dill. Stir together with a fork until dough begins to form but mixture is still crumbly. Turn out onto a lightly floured surface; knead just to combine (do not overwork). Pat out 1/2 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out rounds, as closely together as possible; place on prepared sheet. Gather scraps; pat out again and repeat.
- Brush tops with cream; sprinkle with more dill and scallions. Bake, rotating sheet halfway through, until golden brown, 23 to 25 minutes. Let cool completely.
BAREFOOT CONTESSA'S CHEDDAR AND DILL SCONES
Provided by Florence Fabricant
Categories side dish
Time 1h
Yield 3 dozen scones
Number Of Ingredients 9
Steps:
- Mix cheese and dill together lightly in bowl and set aside.
- Mix flour, baking powder and salt together. Cut in butter with pastry blender, fork or fingertips until mixture is uniformly crumbly, like corn meal. This step may also be done in food processor and mixture transferred to large bowl.
- Preheat oven to 400 degrees.
- Add eggs, all but tablespoon of cream, dill and cheese and mix very lightly but thoroughly to make soft dough. Do not overmix.
- Transfer dough to well-floured board or work surface, pat it into even square, then roll it lightly to make 12-inch square about inch thick. Mix egg yolk with remaining tablespoon of cream and brush on dough. Cut dough into 4-inch squares and cut each square on diagonal in four, to make triangles. Place triangles about 2 inches apart on greased baking sheets and bake about 20 minutes, until golden. Cool 15 minutes.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 122 milligrams, Sugar 0 grams, TransFat 0 grams
BAREFOOT CONTESSA CHEDDAR DILL SCONES - INA GARTEN
After watching Ina make these to serve with her chicken salad this weekend I knew I would have to make these soon. I cannot wait to try!
Provided by CindiJ
Categories Scones
Time 30m
Yield 16 large scones
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
- Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.
Nutrition Facts : Calories 403.5, Fat 29.5, SaturatedFat 17.9, Cholesterol 155.6, Sodium 548.5, Carbohydrate 25.4, Fiber 0.9, Sugar 0.3, Protein 9.5
CHEDDAR DILL SCONES
The irresistible aroma of this quick bread will fill the kitchen and tempt the appetite. From Land-O-Lakes Cookbook.
Provided by daisygrl64
Categories Scones
Time 30m
Yield 16 scones
Number Of Ingredients 9
Steps:
- heat oven to 400*F.
- in medium bowl combine all ingredients except eggs and halh-and-half.
- cut in butter until crumbly.
- stir in eggs and half-andhalf just until moistened.
- turn dough onto lightly floured surface, knead until smooth about 1 minute.
- divide dough in half, roll each half into 8" (20cm) circle.
- cut each circle into 8 pie shape wedges.
- place 1inch apart on cookie sheet.
- bake for 15 to 20 minutes, or until lightly browned.
Nutrition Facts : Calories 195.7, Fat 12.7, SaturatedFat 7.7, Cholesterol 59.5, Sodium 258.7, Carbohydrate 15.6, Fiber 0.6, Sugar 0.2, Protein 4.9
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