Lemon Scones

from “Simply Vegetarian” by Dawn Publications

This recipe is one that I’ve been making for about 15 years.  I started making these when I lived in Santa Barbara, and wanted something I could grab on my way out the door in the mornings.  I have since started making them for tea parties with my friends, with the Orange Butter mentioned below.  I’m sure the recipe would be fine with other fruits substituted in.  A good scone recipe is hard to find.

Prep time: 40 Min

Baking time: 12-15 min


Preheat oven to 450°.  Sift together in a medium bowl:

4 cups whole wheat pastry flour (I mix in some white, because this is a bit wheaty)

4 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt


Stir in:

3 1/2 tablespoons lemon rind


Cut in with a knife or pastry cutter until mixture resembles coarse meal:

1/3 cup cold vegetable shortening

1/3 cup cold butter


Mix together:

1/2 cups buttermilk

4 tablespoons honey


Make a well in the center of flour mixture and pour in sweetened buttermilk.  Toss with fork until blenede.  Knead dough on floured board until smooth (3-5 times).  Use flour as needed to keep dough from sticking to board.  Roll dough out (adding flouur as needed) to 1/2 inch thick.  Cut into 2-inch to 2 1/2 inch rounds.  Arrange round on ungreased cookie sheet 1 inch apart.

Brush tops with:

half and half

 Bake at 450° for 12-15 min until golden.  Serve immediately with butter and jam.


I usually make an orange butter for these scones, by softening butter and mixing it with orange rinds and sugar.





Zucchini Casserole (I love this recipe)

 from “Simply Vegetarian” by Dawn Publications


I love this recipe.  I have been making it for ten years, and it’s always a hit.  It’s even better the next day, when it’s reheated.  I think it’s the dill weed that gives it its extra appeal.  But it doesn’t take 45 min.  It takes me hours, or else I’d make it more often.  If you can put this together in less than 2 hours, you let me know, and I’ll have you make it and I’ll just come over and eat it.  You can do some of the prep ahead of time, or even the day before, like cutting up all that zucchini.


Prep time: 45 min (allegedly)

Baking time: 30 min


Preheat oven to 350°.  In an oiled 9 inch by 12 inch baking dish, layer the following:


First layer -steam until crips-tender:

7-8 cups zucchini (about 3 lbs), cut in 1/4 inch rounds.


Second layer -a mixture of:

1 pint cottage cheese

1 pint sour cream

1 cup freshly grated Parmesan Cheese

1/4 teaspoon onion powder

3/4 teaspoon garlic powder

4 rounded tablespoons minced fresh parsley

1 1/2 teaspoons dried dill weed

3/4 teaspoon salt

1/2 teaspoon black pepper

1 egg, beaten


Thrid layer -sauté  in a meduim skillet until transparent:

3 tablespoons olive oil

2 medium onions, chopped


Add and cook until nearly all the liquid is absorbed:

1 pound mushrooms, sliced

2 tablespoons tamari


Fourth layer – a mixture of:

1 cup whole wheat bread crumbs

4 tablsepoons melted butter

1 1/4 teaspoons basil

1 1/4 teaspoons marjoram

1/4 teaspoon garlic powder

3 rounded tablepoons minced fresh parsley


bake at 350° for 30 minutes.






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