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Another good on the go breakfast, or enjoy with tea. Note: These are very good adding a tablespoon of orange zest along with cranberries.

Recipe #58403

1 Reviews |  By Marz

This recipe is based on a recipe I slightly altered. It called for poppy seeds instead of the chocolate chips. I had already began making the recipe when I discovered my stash of poppy seeds had gone bad. So in an attempt to continue making the original recipe I subbed in mini-chocolate chips. I also used regular milk instead of cream and added baking powder to the list of ingredients. This recipe came out pretty darn good. It was even better the next morning.

Recipe #333405

1 Reviews |  By Kitzy

An interesting take on the common scone! These are delicious served hot.

Recipe #335250

I love cranberries and I love scones. Serve these warm. From Cooking Light (November 2002).

Recipe #116214

Another recipe that sounds good for the holidays.

Recipe #195298

I make this when I need a change from my breakfast of oatmeal. You can use any dried fruit that you would like. I serve this either hot or cold with a little bit of milk poured over the top.

Recipe #241313

Tea, coffee or milk - put your feet up and enjoy! From the incredible, edible egg people.

Recipe #39246

17 Reviews |  By BecR

This tart is wonderful picnic, potluck or party food--it's great served warm, cold or at room temperature! Simple and very tasty, I often make this tart when fresh zucchini are in season. For ease of preparation, I've used a crescent roll crust, but you may use a regular shortcrust pastry if you wish. You will need a 9 or 10-inch tart tin with a removable bottom. P.S. If you don't have a tart or quiche pan, just use a 9 x 13-inch baking dish.

Recipe #378799

A delicious and different way to use sorrel leaves - sorrel is usually used in soup and omelette recipes. These little herb tarts are so summery and make wonderful picnic food, as well as interesting appetisers. I have wild, woodland and cultivated sorrel in my garden, but prefer the tangy almost lemon and vinegar taste of wild sorrel leaves in these little tarts. Serve these warm or at room temperature with lightly dressed salad leaves and a glass of crisp, chilled Chablis or Chardonnay. Notes on using sorrel leaves: Sorrel is one of those ingredients that feature all too rarely in our kitchens, yet its bite and acidity make it one of summer's top temptations. When you're cooking the larger, mature leaves, strip out and discard the stalks, just as you would with spinach, before cooking. Avoid aluminium or cast-iron pans, though, because the oxalic acid in the leaves reacts with the metal and affects the flavour.

Recipe #382861

This is a great way to use some of your starter without waiting overnight. I made about 4 different recipes to come up with this recipe. I added and subtracted till I got the mix that I likes not to thin not to thick. Hubby is hard to please and even he likes it.

Recipe #329255

Found in Healthy Cooking Magazine and was amazed at how easy this was to throw together. ** Rotisserie chicken or leftover grilled chicken would be a great cooked chicken to use for this recipe. Time does not include cooking the chicken as it is to be cooked prior to assembling these wraps. ** A great sub idea that I'm going to try is the prepacked shredded cabbage, carrots and broccoli mix.

Recipe #439096

Washington State produces large numbers of cranberries. This delicious recipe featuring them is from the Inn at Barnum Point, Camano Island, Washington.

Recipe #111949

104 Reviews |  By Derf

Delicious served warm with lots of butter. Please read Diana#2's review!! She has had a wonderful idea for Christmas gifts for friends. I am so delighted that she choose my Cranberry Scones to make gift bottles. Her instructions are great and the photo is wonderful. Thanks Diana !!

Recipe #13067

ZWT7 South Africa. In South Africa, "scone" is pronounced sk-ON, not sk-OHHH-n. Recipe by Rori Spinelli on

Recipe #425442

This recipe is a little different from the others here on Zaar. My family likes these ginger scones best. You can also substitute currants, cranberries, or other dried fruits, but if you do that, double the amount specified for ginger (1/2 cup instead of 1/4 cup) because ginger is so potent. You'll notice that my recipe only makes 8 scones - that's because I make them really big! You can make yours smaller if you like, just adjust baking times accordingly. If you like a crackly top, brush with milk and sprinkle with sugar before baking. I didn't include that in the recipe as I don't make it that way.

Recipe #108609

Strata are easy and transform stale bread and leftover vegetables into an elegant pseudo-souffle! We first tried strata as newlyweds, working from a Sunset cookbook "Cooking for Two" and have since tried many variations. Here's a recent take.

Recipe #292518

1 Reviews |  By Latchy

This is really delicious, like a quiche but healthier.

Recipe #81760

3 Reviews |  By Tish

From TOH, this is easy and makes a lot. Good for a brunch or potluck. Be sure to make ahead to meld all the tastes!

Recipe #115790

This is a fabulous cake. Quick and easy good for beginners. Cake is good for all occasions, any time of year. Any kind of apples can be used for this recipe. Guaranteed to make your mouth water.

Recipe #356577

The French love these delicious savoury cakes, they can be found in all supermarkets and good boulangeries. The texture is still very light and "cake" like, as these are not yeast risen cakes; however, the texture is also quite robust and firm, slightly "holey", making these savoury type cakes very easy to slice. You can just slice them and butter them for a snack or use the sliced cake for an unusual and alternative sandwich bread. Or, slice them and then cut into small cubes - then using cocktail sticks attach a chunk of your favourite cheese or spread the cubes with tapenade, cream cheese or your favourite savoury spread. Olives also make a great accompaniment. Please note, that these do NOT have the same texture as a normal sweet cake - as I mentioned before, the texture is holey, firm and amost like a sourdough bread. They freeze beautifully, both in loaves or in slices. Preparation time includes the "resting" time needed for the cake batter.

Recipe #316039

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