Caramel Pecan Sticky Buns

Caramel Pecan Sticky Buns

I love my youngest son. We went to the mall a couple of weeks back and my in-laws bought my sons new teddy bears. My oldest named his stuffed animal Mr. Fluffy (it is a cat), my youngest named his teddy bear Steve. That's right Steve. There is a story that makes it a little more logical. My two kids are currently obsessed with Minecraft and one of the characters name is Steve. However, Steve the teddy bear also has a definite back story and personality. My youngest has created a whole story about where Steve came from, what he's afraid of and he even draws pictures for Steve so he doesn't get lonely. When I asked him if Steve got lonely he told me "of course not, he's a teddy bear". A teddy bear named Steve with a back story. I wish that I had half the imagination and simple hilarity of a 4-year-old, I think all adults could use a little more of it.

Today's recipe came about from the groans of my oldest having to eat gluten free bread. While I have to eat gluten free, my kids luckily have not inherited any of my problems. Most of the time they are great about eating gluten free foods, but every once in a while they rebel. This was one of those weeks. So I promised that I would bake my kids something sweet for breakfast made with wheat flour (I wear gloves and use separate bowls etc - I'm lucky that inhaling the flour does not bother me as long as I'm careful). I decided on a recipe for Caramel Pecan Sticky Buns from the Taste of Home website.

Ritter Park Rose Garden Fountain

This recipe has 13 ingredients. It takes 3 hours of total time, 30 minutes of which is active and makes 12 servings. I did make a few changes to the original recipe. First, I was out of pecans so I made half the batch with walnuts and half without. Second, I had caramels leftover from a sponsored party so instead of making the caramel sauce I melted 14 caramels and 1/4 cup of 2 percent milk and poured it into the pan. Since the caramels harden a little more than cream and brown sugar I heated the buns in the microwave for 10 seconds before serving the next day. The dough rose beautifully and it was very easy to work with.

Mushroom at Rotary Park Huntington, WV

These sticky buns were very popular with my two boys. My mother-in-law tried one when they were a couple of days old and she said that they were still very good reheated in the microwave. The dough was very easy to work with and rose even though my kitchen was on the cooler side. They had risen far above the top of the pan after an hour rise and made perfect large buns. Definitely a recipe I would use again with pecans, almonds, or hazelnuts.

For the recipe go to Caramel Pecan Sticky Buns.

Caramel Pecan Sticky Buns

Recipe Type: Breakfast

Summary:

A delicious pecan sticky bun recipe using wrapped caramels. The dough is easy to work with and rises easily.

Preparation Time: 2h, 30m

Cooking Time: 0h, 30m

Total Time: 3h, 0m

Yield: Serves 12

Recipe for Katmis Satsivi - Chicken with Walnut Sauce

Katmis Satsivi - Chicken with Walnut Sauce

There seems to be a yogurt theme in my house the last couple of weeks. My two boys just discovered Greek yogurt and love it. I have always eaten Greek yogurt for breakfast and my kids never touched it. However, recently they have fallen in love with the type of yogurt. While I prefer my plain yogurt with honey or as part of a smoothie, my two boys will eat it plain. The only problem now is keeping my yogurt from being eaten. Another food that my boys will steal off my plate is chicken. No matter how it is prepared they love it. This week I tried a new recipe for Katmis Satsivi - Chicken with Walnut Sauce from Number 155 of Saveur magazine.

This recipe has 17 ingredients. It takes 1 hour of total time, all of which is active and make 6-8 servings. I did make a few modifications to this recipe. First when I was making the walnut sauce I found that I had to add 1 1/2 cups of stock in order for the sauce to fully liquefy in my blender. Fenugreek isn't available in my area, so I left it out of the recipe. The recipe didn't state how to serve the dish, but I chose to serve the chicken over basmati rice. As always I made my own chicken stock which I do not salt, but instead I salt the finished dish. I topped the servings with cilantro and not the chopped walnuts.

My husband and I really enjoyed this recipe. The flavors were great and the sauce was creamy, thick and delicious. The nice thing about this dish is that it makes plenty of leftovers, more than enough for lunch the next day and an additional dinner for my family of 4. Overall, a flavorful dish that is tender and great over rice or served as is.

For the recipe go to Chicken with Walnut Sauce.

Recipe for Chicken Breasts with Parsley Caper Pesto and Ramp Oven Roasted Potatoes

Chicken Breasts with Parsley Caper Pesto and Ramp Oven Roasted Potatoes

Easter is next weekend and I haven't even begun to plan anything. The last month has been all over the place with me having strep and now both of my boys have a stomach virus. Easter planning has taken a back seat. More than likely we are going to keep things low key and have Easter at our house with just my family. It will be nice since I host a lot of holidays and I tend to stress myself out. My boys are insisting on ham (I voted for lamb) and I will more than likely make roasted potatoes with ramp pesto, my mother-in-laws homemade roll recipe and some sort of vegetable. That is as far as I got this morning and more than likely it will stay pretty much the same. I do intend to dye Easter eggs sometime this week with food dyes (red cabbage, turmeric, onions, beets). Using food is really easy and I prefer it to store bought dyes. Luckily the Easter bunny has been ahead of schedule and already purchased everything for my boy's baskets. With Easter coming up and spring break being last week I have been making easy meals with minimal prep. Last week I tried a new recipe for Chicken Breasts with Parsley-Caper Pesto from the Everyday Food insert of Martha Stewart Living magazine.

This recipe has 9 ingredients. I takes 55 minutes of total time, 20 minutes of which is active and makes 4 servings. I only made a few changes to this recipe. First I used fingerling potatoes instead of small reds. I also added whole young ramps to the olive oil and potatoes before roasting. Additionally I added a small amount of ramps to the pesto to add flavor. The recipe states to rinse the capers, I chose to skip this step. My husband and I enjoy the salty taste of capers so I left the capers unrinsed for flavor. Finally since my breasts were so large it cook a lot longer than the 35 minutes stated in the recipe. I took the potatoes out at that time stated in the recipe and let the breast cook for an additional 30 minutes until they hit temp.

My husband and I were skeptical of this recipe. Neither of us are big fans of chicken breasts, we both prefer thighs. Previous recipes I have tried using chicken breasts have been dry, but this recipe turned out tender and juicy. The pesto really helped to keep the moisture in the kitchen and adding the ramps created a nice flavor. Since the breasts I used were so large I also had enough leftovers for chicken salad the next day.

For the recipe go to Chicken Breasts with Parsley-Caper Pesto.

Apple, Sausage and Walnut Pasta

My youngest son has had a major developmental spurt. It happened to coincide with a massive growth spurt so he has been more than a little frustrated in the last week. What has surprised me so much are the differences between my oldest and youngest son. My oldest was 18 months before he even tried to walk, he didn't start really talking until he was almost 4 and he has yet to lose any of his baby teeth (he's almost 7). As much as I try not to compare my two kids the differences between the two are noticeable. My youngest has a very large vocabulary. He is already writing words and can built things with Lego's almost as well as his older brother. I know a lot of it has to do with my oldest teaching my youngest how to do everything. Birth order definitely has an effect on how my two kids do and approach things. Since my youngest has been eating so much I have been making foods that I know he will love. This week I tried a new recipe for Apple, Sausage and Walnut Pasta from the January 2013 issue of Family Circle magazine.

This recipe has 10 ingredients. I takes 25 minutes of total time, 10 minutes of which is active and makes 6 serving. I had no problems finding any of the ingredients at my local grocery store. Since I eat gluten free I did make a few modifications. First I used gluten free penne. I bought chopped walnuts since they were on sale and cheaper than whole so I skipped the chopping step. My walnuts also toasted quicker, they only took approximately 3 minutes total. Since my local grocery store hasn't been great with having a large selection of meat, I used pre-cooked chicken sausage and diced it instead of chicken sausage in casings. I also added a whole package of sausage, 12 ounces instead of the 3 used in the recipe. I followed the remainder of the recipe as written.

I was happy that this recipe worked well when converted to being gluten free. The substitution of pre-cooked chicken sausage was great and was popular with my two boys. The prep and cook time is very short, which is nice for a weekday meal. I didn't notice the apple much, so if you are a fan of apples I would suggest increasing the amount used.

For the recipe go to Apple, Sausage and Walnut Pasta. (registration required)

Gluten Free Berry-Orange Coffee Cakes

I have a soft spot in my heart for coffee cake. When I was first learning to bake my mom gave me one of her old cookbooks and I discovered coffee cake. I think I must have made at least one coffee cake a month for about six months. I was in love. As I became more confident in my baking skills I tried harder coffee cake recipes and once I was in college I discovered the great flavor that rum can add. There is something so great about sitting down with a great cup of coffee and homemade coffee cake. Regardless of the time of the day it just feels right. Now when I first went gluten free I thought I would have to give up my beloved coffee cake. Then I decided I would just learn to bake differently. I tried approximately 4 coffee cake recipes that were horrible. I almost gave up. Then I decided to try one more recipe and it came out perfect. So now I am back to regularly baking coffee cake again. On Thanksgiving morning I tried a new recipe for Berry-Orange Coffee Cakes from the November issue of Better Homes and Gardens magazine, which looked delicious and perfect for converting to gluten free.

This recipe has 15 ingredients. It takes 25 minutes of baking time, 10 minutes of prep and makes 15 cakes. I had no problems finding any of the ingredients at my local grocery store. When baking gluten free I always use muffin tin liners. Gluten free muffins tend to stick to the pan easier than their gluten counterparts. My favorite gluten free all-purpose flour uses coconut flour as a base and that it what I used in this recipe. I decided to use slightly less ginger than the recipe suggested, probably approximately one tablespoon instead of two. My two kids aren't big fans of walnuts so I left them off of the top of the cakes as well as the orange peel. Finally, since I made these cakes gluten free I found the baking time to be 5 minutes longer than the recipe suggest. I followed the remainder of the recipe as written.

These cakes were very popular on Thanksgiving morning. I left off the glaze on my servings, but put them on my boys cakes. They were flakier than regular wheat muffins, but had a great soft taste. My two in-laws were in town for the week and both thought that these cakes were delicious. If you like ginger you could use the full amount suggested by the recipe or you can reduce the amount like I did. Overall, a great gluten free baking recipe.

For the recipe go to Berry-Orange Coffee Cakes. (registration required)

Food and Wine Whole-Wheat Linguine with Walnuts, Orange and Chile

As you all know I love pasta and cheese. Separately, together it doesn't matter, I love them both. I have tried unsuccessfully to get my family to try whole-wheat pasta since it became readily available a few years back. Every couple of months I try a new recipe hoping that they will change their minds and realize that they do in fact like whole-wheat pasta. I shouldn't be surprised at their resistance. When I first met my husband he thought that bacon and bacon grease were a major food group. Everything that he cooked was fried in bacon grease and somehow he weighed 130 pounds. Fast forward almost 10 years and I have successfully transitioned him into using olive oil instead of bacon fat and to admit that bacon is a sometimes food. Whole-wheat pasta has still been a struggle. He has slowly progressed to the point that there are a few recipes using whole-wheat pasta that he appreciates and I make semi-frequently. The April issue of Food and Wine magazine had a recipe for Whole-Wheat Linguine with Walnuts, Orange and Chile which looked very simple and I was hopeful that my family would enjoy it regardless of the whole-wheat pasta.

This recipe has 9 ingredients. It takes 25 minutes of total time and makes 4 servings. I had to make a few substitutions to the ingredients due to their lack of availability. Calabrian chiles are not available in my area, so as suggested by the recipe I substituted crushed red pepper. I doubled the recipe, so I used 2 tablespoons of crushed red peppers to substitute for the 2 tablespoons of chiles. The taste was nice, but I thought a little overly spicy. I would suggest cutting back on the total amount of crushed red pepper if substituting. I toasted the walnuts on the stove top instead of the oven. I find it easier to toast nuts on the stove rather than turning on my gas oven and heating up my entire kitchen. I followed the remainder of the recipe as written.

I am happy to report that my husband and two kids ate this dish and were pleased with the whole-wheat pasta. The flavor was simple and spicy. The orange wasn't very noticeable, so if you want a strong citrus flavor I would suggest increasing the amount of orange peel. My husband took the leftovers for work the next day and reported that they re-heated well. Overall, a simple pasta recipe that my non-whole-wheat pasta loving family enjoyed.

For the recipe go to Whole-Wheat Linguine with Walnuts, Orange and Chile.

Food Network Magazine Warm Beet-Orange Salad

I'm back! My internet is on and I am so much happier! So back to my normal posts. Since I was sick in January and diagnosed with very low potassium I have made a great effort to include more fruit in my family's diet. I have always been great about preparing vegetables, but fruit is another story. I am happy to report that the last time I had my potassium checked it was perfect and I don't have to go on any daily medication. I feel so much better and less tired now that I have been diligent about including more fruit. Plus I have discovered that fruit can be delicious in recipes. The January/February issue of the Food Network Magazine had a recipe for Warm Beet-Orange Salad, which promised a delicious combination of fruit and vegetables and very simple to prepare.

This recipe  has 7 ingredients. It takes approximately an hour to prepare and cook and makes 6 servings. I actually picked a week to make this dish that beets were very hard to find in my area. It seems that every couple of weeks different vegetables and herbs becomes impossible to find and then in a couple of weeks appear again, it can be very frustrating and doesn't seem to have much rhyme or reason. Luckily, after I went to three stores I was able to find great looking beets to prepare. Make sure to let the beets cool slightly before peeling to prevent burning your hands. Finally, take all the skin off the oranges before segmenting, the taste is better plus it absorbs the dressing more effectively. I followed the remainder of the recipe as written.

I love how bright this salad turned out. This would make a great salad for Easter or a spring get together. My husband thought that this recipe would benefit from the addition of more flavor. I agree that the addition of fresh basil would elevate the flavor of the dish. Overall, very easy to put together and would make a colorful edition to any table.

For the recipe go to Warm Beet-Orange Salad.

Food Network Magazine Roasted Carrots

Sorry I have been so absent on-line. Currently, I am on day four of no internet at home. On a positive note the phone company is coming to install DSL on Friday! Having no Internet has been weird for me since I grew up in Seattle and had Internet before anyone I knew. I never knew how wired I was until I didn't have access! I am going to try to still do some short posts this week so I don't lose all my followers, so here goes!

In the last couple of weeks I have been experimenting with new vegetable side dishes. My youngest is obsessed with spicy foods, but has decided that he currently doesn't like vegetables. In order to combat this new trend I have been trying as many different ways to prepare fresh vegetables as I can. The January/February issue of The Food Network Magazine had a number of great side dish recipes including one for Roasted Carrots.

This recipe has 9 ingredients. It takes approximately 30 minutes to prep and cook and makes 4 servings. All the ingredients are basic and I either had in my pantry cupboard or were easy to find at my local grocery store. I did find that the carrots were too crunchy for my tastes when roasted for 20 minutes, I suggest leaving them in the oven for closer to 30 minutes. Instead of walnut oil, which I have never been able to find in my area, I substituted canola oil. I followed the remainder of the recipe as written.

My husband really liked these carrots. He normally isn't a large carrot fan, but he loved the combination of the raisin, walnuts and roasted carrots together. I am happy to report that both of my sons also ate this dish without complaints and even snacked on the leftovers the next day. Overall, a very easy recipe that takes little prep work and was well received by my whole family.

For the recipe go to Roasted Carrots.

Sweet and Spicy Cocktail Nuts

I am very lucky that I inherited my father's metabolism and love of all things active. If I am sitting still on my computer, I am also tapping my foot or moving my ankle, I can't just sit still. After having kids I realized that my eating habits might not transcend to my kids and I needed to try to provide high energy snacks that would help my kids grow up, not out. Sugar is the one area that my kids and I have the largest arguments over. I stopped serving juice approximately 6 months ago and switched over to water at meals. I was worried that my kids would rebel, but I was pleased that they quickly started asking for water and drink it happily now. Sugary snacks have been another story, they love them. I also have a tendency towards all things sweet, so I have been experimenting with using honey, applesauce, prunes, etc in my cooking to keep the taste, but lower the sugar. I ran across a recipe for Sweet and Spicy Cocktail Nuts using Truvia that cuts the sugar down to 1 gram per serving and the calories down to 160 and decided that it looked like the perfect recipe to try for my family.

This recipe has 8 ingredients. It takes approximately 1 hour and 20 minutes to prepare and cook and makes 18 servings. All the ingredients are very basic and I already had all of them in my cupboard. The recipe uses Truvia, but other brands of Stevia or store brands would work just as well. Make sure to toss the nuts every 10-15 minutes or they will stick together and not be evenly roasted. I followed the remainder of the recipe as written.

With a reduction of sugar from 10 grams per serving to 1 gram and calories from 200 to 160 this recipe would be great for people watching their sugar intake. I thought that the taste was just as sweet as traditional sugar and the nuts were crunchy and nicely roasted. Of course I still will always prefer real sugared nuts and sweets, but this recipe creates a nice alternative to added sugar, especially during the over indulgent holiday season.

For the recipe go to Sweet and Spicy Cocktail Nuts.

Food Network Magazine Chipotle and Rosemary Roasted Nuts

I am not one of those people that can limit themselves on nuts. The whole idea of eating 10 almonds for a serving doesn't fit with my snacking personality. I'm lucky that I am constantly moving and burning calories, so I look for high protein snacks that will tide me over until my next meal. As I've stated before I tend to eat 6 smaller meals throughout the day, instead of three large ones. I am drawn towards sugar, so I try to find protein snacks that will satisfy my sweet tooth while providing energy. As I was looking through the December issue of the Food Network Magazine I came across a recipe for Chipotle and Rosemary Roasted Nuts, which looked like a great sweet and savory protein snack.

This recipe 11 ingredients. It takes a total of 35 minutes, 10 minutes of which is active, and makes 8 to 10 servings. I thought that I had chipotle powder in my cupboard, but when I got ready to make the recipe I discovered that I did not. Instead I substituted Ancho chili powder, which I do relatively frequently in recipes. I chose to combine all my ingredients in a bowl and then pour onto a baking sheet. This way all the nuts were evenly coated. Make sure to watch the nuts while they are in the oven. I probably turned the nuts about every 8 minutes in order to prevent burning. I would not suggest turning down the heat though, the temp needs to be high enough to caramelize the brown sugar. I followed the remainder of the recipe as written.

The sweet flavor from the brown sugar combines nicely with the savory flavors from the rosemary and chili powder. This recipe makes a lot of nuts, so it would be great as a party snack. If you are making it for your family I would suggest cutting the recipe in half unless you have two growing boys like I do. I served this as an after school snack to my oldest and he loved it. Overall, an easy sweet and savory snack.

For the recipe go to Chipotle and Rosemary Roasted Nuts.

Taste of Home Apple, Blue Cheese, and Bibb Salad

My family isn't a salad family. For whatever reason I rarely remember to buy or make salad. Growing up my mom made salad with almost every dinner and I always ran to the salad bar at restaurants. Somewhere between moving out of the house and having kids I stopped eating salads. I will still occasionally order a cobb salad at restaurants, but for the most part my love of salad has diminished. The main culprit seems to be the lack of taste of most homemade salads. I find salads to be either overly sweet or just ho-hum. Recently, the October issue of Taste of Home magazine had a recipe for Apple, Blue Cheese, and Bibb Salad, which looked delicious and different from ordinary salad recipes.

This recipe has 13 ingredients. It takes 20 minutes of prep and makes 9 servings. I had to make a few modifications to the ingredients due to their lack of availability at my local grocery store. I was unable to find bibb or Boston lettuce, so I substituted baby greens. I had no problems finding any of the remaining ingredients. For the vinegar I used white whine vinegar and golden delicious for the apples. I toasted the mustard seeds on a pan on the stove, watch out they burn easily. I followed the remainder of the recipe as written.

The taste of this recipe was delicious. My husband really loved this salad, he even ate the leftovers for lunch the next day. I served the salad alongside a chicken dish and the combination worked well. The salad would also work well with beef. The combination of apples and blue cheese was perfect and very popular with everyone in my household. The one change I would make to the recipe is to cut down on the amount of olive oil, maybe to 1/3 cup instead of a 1/2. Overall, a great salad recipe, that even this normally non-salad eating blogger enjoyed.

For the recipe go to Apple, Blue Cheese, and Bibb Salad.

Better Homes and Gardens Loaded Oatmeal Cookies

My family loves sweets and I make them at least once a week. I have tried unsuccessfully to cut out sugar multiple times and have come to the conclusion that since we eat healthy most of the time an occasional homemade treat is fine. Additionally, I find baking very comforting. My mom and I used to bake cookies frequently together and I have passed on the tradition to my own children. There is something very comforting about baking and eating homemade cookies. In the past year I have been trying to find new ways to make sweets, while incorporating adding nutrition. Recently Better Homes and Gardens magazine had a recipe for Loaded Oatmeal Cookies using flaxseed meal and wheat germ, which looked healthy and delicious.

This recipe has 15 ingredients. It makes 30 cookies and takes approximately 30 minutes of prep and 9 minutes of cooking per batch. I had no problems finding all the ingredients at my local store, even the flaxseed meal was easy to find in the organic section. I used 80 percent cocoa dark chocolate in bar form and then chopped. I found that the cookies cooked very quickly, watch to make sure they don't overcook and burn. I followed the recipe as stated, however, it could easily be modified to use almonds or sunflower seeds instead of walnuts.

These cookies were very good and my household ate the whole batch in a couple of days. I love that they have the added benefits of flaxseed meal, wheat germ, dark chocolate, cranberries and chopped walnuts. The taste is delicious and my kids didn't notice that they were healthy. A great way to add nutrition to baked goods and would make a great healthy snack.

For the recipe go to Loaded Oatmeal Cookies.

Better Homes and Gardens Pumpkin Mac and Cheese

I really love pumpkin. As far back as I can remember fall has been my favorite season and one of the big reasons for my love of the season is pumpkins. I love just about any recipe using pumpkin and bake a ton of pumpkin recipes during the fall. One of my favorite memories growing up was the day after Thanksgiving every year when my mother would let me have homemade pumpkin pie for breakfast, to this day it is one of my favorite foods in the world. Unfortunately, my mother isn't around to make my favorite pie anymore, but my two children have grown up sharing my love of everything pumpkin and I have found creative ways to use it in recipes. I was excited when the October issue of Better Homes and Gardens magazine had a recipe for Pumpkin Mac and Cheese, which looked delicious.

This recipe has 14 ingredients. The approximate prep and cooking time is about an hour. Now, I am usually a very detail oriented cook. I make lists every week for my meal plans and create my grocery lists based on sales, pantry cupboard stock etc. Well, this last week I thought that I had all the ingredients for this recipe and low and behold the day I was to make it I was missing some ingredients. Therefore I modified this recipe quite a bit. First, I substituted ziti for elbow macaroni, since it was the only type of pasta I had on hand. Second, my two sons drank all my whole milk, so I used the non-fat milk I already had in the fridge. I used fresh pumpkin, instead of canned since I had already made a bunch and stuck it in my freezer. Finally, instead of soft bread crumbs I used panko. I prefer the crunchy texture of panko in most recipes and use it frequently as a substitute for bread crumbs. I left out the sage since I was unable to find it at my local grocery store and had no desire to drive out of my way to find one ingredient.

I was very impressed with how well this macaroni turned out even with all the modifications. I think I actually preferred the ziti to the macaroni. Using the ziti made the recipe more of a baked pasta and it was delicious. My two boys loved this recipe and ate all the leftovers over the course of the following two days. The taste of the pumpkin is delicious without being overly sweet and the cheese blends nicely. Overall, a great way to use fall ingredients.

For the recipe go to Pumpkin Mac and Cheese.

Better Homes and Gardens Savory Double-Walnut Scones

Every couple of weeks I go into a baking frenzy. I have been doing it as far back as I can remember and it normally co-insides with a period of stress in my life. Whatever, the cause, the effect is that I go into the kitchen and bake multiple baked goods. It's probably a good thing that I was blessed with my dad's fast metabolism and my inability to sit still for long period of time, because these baking fits would otherwise cause many unwanted pounds. Recently, I was having one of my baking weeks and stumbled upon a recipe for Savory Double-Walnut Scones in the August issue of Better Homes and Gardens magazine, which looked like a delicious savory take on a traditional scone recipe.

This recipe has 12 recipes and takes approximately 40 minutes to prepare and bake. I had no problems finding any of the ingredients at my local grocery store and was pleased that the price of Gruyere cheese has become quite reasonable (the price for the amount of Gruyere needed for this recipe was less than 5 dollars). I used fresh thyme, instead of dried because I prefer the taste. Plus the price for fresh herbs has been low this summer. I'm still working on getting myself to start an herb garden. I really should since I make almost everything from scratch, but I'm still working out the logistics of herbs with 2 dogs, 3 cats and no yard. I chose not to put additional walnuts, Gruyere and thyme on top of the scones. Since I'm cooking for two small children, I figured they would be more likely to try the scones without green 'bits' on top. I followed the remainder of the recipe as written.

I found the dough to be a little sticky when trying to cut out the scones, but the final taste was delicious. Don't be tempted to add additional flour, it will make the proportions off on the scones. My two boys really enjoyed these scones. They ate two as soon as they came out of the oven and went back multiple times for more. I liked that these scones offer an alternative from always making sweet berries scones, which while delicious are low on protein and nutrition. These savory scones would make a perfect breakfast, or as I served them, an accompaniment to a main dish.

For the recipe go to Better Homes and Gardens Savory Double-Walnut Scones.