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powder, and baking soda. Fold into pumpkin
mixture and stir just until combined into a dough,
3. Turn dough out onto a lightly floured work
surface. Pat to 1-inch-thick oval.
4. Cut dough into scones using a round
2
-inch
biscuit cutter dipped in flour. Place scones 1 inch
apart on ungreased cookie sheet. Reform dough and
repeat. You should get 12 scones.
5. Brush tops of scones with milk to glaze. Bake for
15 minutes or until golden. Cool slightly. Eat warm
with butter if desired. Makes
6
servings I leftovers.
To Freeze Baked scones can be frozen in airtight
containers or resealable bags for up to
1
month.
Thaw for 1 hour at room temperature. Wrap
scones in foil and reheat in a 300°F oven for
10
to
12
minutes. Unbaked scones can be put on cookie
sheets lined with parchment paper and frozen until
solid. Transfer to resealable bags and freeze for up
to 3 months.
Do
not thaw before baking as directed
in recipe, adding 2 to 3 minutes to baking time.
e a c h
s e r v in g
132 cal
6
gfat, 31 mgchol, 316 mg
sodium, ISgcarbo,
1
gfiber, 4 gpro.
Flourless Chocolate Lime Cake
pt
^
et
40 min.
bake
40 min*
oven
350DF
c o o l
several hours
6
oz. bittersweet chocolate, chopped
(1
cup)
VA
sticks (10 Tbsp.) unsalted butter, softened
6
eggs
VA
cups superfine sugar
1
cup almond meal/flour
4
tsp. unsweetened cocoa powder, sifted
1
lime, zest and juice
Confectioner’s sugar, (optional)
Margarita
Cream,
page 244
l Preheat oven to 350°F, line bottom of a 9-inch
springform pan w ith parchment paper, and butter
sides of pan.
2, Melt chocolate and butter together either in
a heatproof bowl suspended over a saucepan of
simmering water or in a microwave 30 seconds at a
time until melted. Set aside to cool slightly.
3. With electric mixer, beat eggs and sugar together
until about tripled in volume, pale, and
mousselike.
4* Mix almond meal with cocoa powder, Gently fold
into egg mixture, followed by the slightly cooled
chocolate mixture. Fold in
lim e
zest and juice.
5. Pour and scrape into prepared pan. Bake 40 to
45 minutes. The cake will be just firm on top but
still have a bit of wobble underneath.
6
. Remove from oven. Cool cake in pan on a wire
rack. Once slightly cool, drape a clean kitchen towel
over cake to stop it from getting too crusty, though
a cracked and cratered surface is to be expected.
7. When completely cool, loosen cake edges from
pan using a metal spatula or knife. Unmoid and dust
with confectioner’s sugar. Serve with Margarita
Cream, Makes
6
servings + leftovers.
each
serving
497
cal, 38gfat,
188
mgckoly 46 mg
EASY FREEZE
“The pumpkin
scones use about
half a canful of the
pumpkin puree.
You can freeze the
remaining half in
a resealable plastic
bag or an airtight
container up to
3
months. Or make
more scones to freeze
and bake later when
you want to charm
with a batch of these
breads/' Nigella
says. See freezing
instructions, left.
A dd
a salad.
Your
taste buds will
thank you.
Add a fresh salad with delicious
all-natural Newman’s Own® dressing
to your dish for the perfect meal.
Ail ShaGHrii
t.-- - --
J
AEI
www, newmans own* com
B E T T E R H O M ES A M ) C A R D EN S [ OCTOBER 2 0 10 | BflC.OOM
243
О 2010 Newman* Own lo t.
