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| Thread ID: 128114 | 2012-12-03 05:32:00 | be a cook, try something new | Frank_sumbody (16923) | PC World Chat |
| Post ID | Timestamp | Content | User | ||
| 1316161 | 2012-12-03 05:32:00 | Coconuts scones, you might have to put a bit more coconut or the first batch might come out a little plain. | Frank_sumbody (16923) | ||
| 1316162 | 2012-12-03 05:34:00 | Do you have a recipe to go along with that suggestion? I bet pineapple chucks would be nice in that too. | Jen (38) | ||
| 1316163 | 2012-12-03 06:04:00 | I'd say just make the usual scone recipe and add coconut flakes. | Agent_24 (57) | ||
| 1316164 | 2012-12-03 06:09:00 | Do you have a recipe to go along with that suggestion? I bet pineapple chucks would be nice in that too. no sorry, The closest I can get, you make date scones but you replace the dates with coconut (grains). As for pineapple chucks I see you have great taste like me, Hot cross buns with cheese or peanut butter. (cheese is better) How about scones with "chocolate raisins". But you have to make sure the tray is covered, otherwise you get permanent chocolate burn marks left on the cooking tray. |
Frank_sumbody (16923) | ||
| 1316165 | 2012-12-03 06:17:00 | Pineapple chuck doesn't sound very appetising. | Richard (739) | ||
| 1316166 | 2012-12-03 06:46:00 | Pineapple chuck doesn't sound very appetising.Tinned (or fresh) pineapple would give a real tropical flavour to the scone. Never thought of adding chocolate covered raisins to scones - sounds yum. | Jen (38) | ||
| 1316167 | 2012-12-03 07:00:00 | www.pastryaffair.com :) |
Trev (427) | ||
| 1316168 | 2012-12-03 07:00:00 | Tinned (or fresh) pineapple would give a real tropical flavour to the scone . Never thought of adding chocolate covered raisins to scones - sounds yum . chocolate covered raisins to scones . Yes it does add a little unique taste, the chocolate goes powdery, this was tried just a few weeks before a blood test, there was no fooling the doctor, he rings me up and says, " . . . . . now the bad part of your blood test, having you been eating something say like a lot of chocolate lately?" . . . . I am sure I would be safer with coconut . |
Frank_sumbody (16923) | ||
| 1316169 | 2012-12-03 07:23:00 | Oh, this brings back memories! From the infamous "Eat more rubarb" [sic] thread [pub. 2005], Bruce Buckman's Rhubarb Muffins: (the spelling mistakes are all his :p) 1¼ cups firmly packed brown sugar ½ cup salad oil 1 egg 2 teaspoons vanilla 1 cup buttermilk (or some lemon juice in ordinary milk) 1½ cups diced rhubarb ½ cup chopped walnuts 2½ cups all-purpose flour, unsifted 1 teaspoon each soda and baking powder ½ teaspoon salt Cinnamon topping: Combine 1 tablespoon melted butter or margarine with 1/3 cup sugar and 1 teaspoon ground cinnamon. Combine sugar, oil, egg, vanilla and buttermilk. Beat well. Stir in ruhubarb and walnuts. In a separate bowl stir together flour, soda, baking poweder and salt until thoroughly blended Stir dry ingredients into rhubarb mixture just until blended. Spoon batter into greased 2½ inch muffin cups. Scatter cinnamon topping over filled cups and press lightly into batter. Bake at 200 for 20 to 25 minutes. |
Jen (38) | ||
| 1316170 | 2012-12-03 08:16:00 | rubarb scones? | Frank_sumbody (16923) | ||
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