Magazine article Sunset

New Year, New Flavors: Readers' Recipes Tested in Sunset's Kitchens. (Kitchen Cabinet)

Magazine article Sunset

New Year, New Flavors: Readers' Recipes Tested in Sunset's Kitchens. (Kitchen Cabinet)

Article excerpt

Coconut Scones

Kim Case, Portland

Kim Case writes that her nephew calls these jam-filled scones "coconut stones," which is no reflection on their moist and fluffy texture!

PREP AND COOK TIME: About 30 minutes

MAKES: 8 scones

1 3/4 cups all-purpose flour
  1/2 cup sweetened flaked coconut
  1/2 cup rolled oats
    3 tablespoons sugar
    2 teaspoons baking powder
  1/4 teaspoon salt
  1/3 cup cold butter, cut into chunks
    2 large eggs
  1/2 cup milk
  1/4 cup raspberry or cherry jam

1. In a large bowl, mix flour, coconut, oats, 2 tablespoons sugar, baking powder, and salt. With your fingers or a pastry blender, rub or cut in butter until mixture forms coarse crumbs.

2. In a small bowl, beat eggs and milk to blend. Stir all but about 1 tablespoon egg mixture into flour mixture just until evenly moistened.

3. Scrape dough onto a lightly floured board and pat into an 8-inch round. Slide round onto a buttered 12- by 15-inch baking sheet and cut into 8 wedges, leaving wedges in place. Brush top of round with reserved egg mixture and sprinkle with remaining tablespoon sugar. Make a 1-inch-diameter depression on top of the wide end of each wedge and fill each with about 1/2 tablespoon jam.

4. Bake in a 3750 regular or convection oven until golden brown, 18 to 20 minutes. Recut scones to separate and serve warm, or transfer to a rack to cool completely.

Per serving: 279 cal., 35% (99 cal.) from fat; 6 g protein; 11 g fat (6.8 g sat.); 39 g carbo (1.7 g fiber); 311 mg sodium; 76 mg chol.

Split Pea Dal with Mango

Kristen Dillon Lummis, Grand Junction, CO

One night after Kristen Lummis's second child was born, a friend brought her this delicious and simple dal for dinner. The dish was much appreciated by everyone, including her older child, then two years old.

PREP AND COOK TIME: About 1 1/2 hours

MAKES: 4 to 6 servings

1 1/2 cups dried yellow split peas
    8 whole cloves
    1 cinnamon stick (2 in.)
1 1/2 cups basmati rice
    2 tablespoons butter
    1 teaspoon ground cumin
    1 teaspoon ground dried turmeric
  1/2 teaspoon mustard seeds
  1/4 teaspoon cayenne
  1/4 teaspoon ground coriander
  1/4 teaspoon ground ginger
    1 mango (about 14 oz.), peeled
      and cut into 1/2-inch chunks
    1 cup plain yogurt

1. In a 4- to 6-quart pan over high heat, bring 5 cups water to a boil. Rinse split peas and remove debris. Add split peas, cloves, and cinnamon stick to boiling water. Reduce heat, cover, and simmer, stirring occasionally until peas are very soft and starting to break down, 1 to 1 1/2 hours (mixture should be soupy). If peas begin to stick before they're done, add more water 1/2 cup at a time. Remove and discard cloves and cinnamon stick if desired.

2. Meanwhile, in a 3- to 4-quart pan over high heat, bring 2 1/2 cups water to a boil. Add rice, reduce heat to a simmer, cover, and simmer until rice is tender to bite, about 20 minutes.

3. In a 1- to 1 1/2-quart pan over medium heat, melt butter. Stir in cumin, turmeric, mustard seeds, cayenne, coriander, and ginger and cook until fragrant, 1 to 2 minutes. Stir spice mixture into cooked split peas and add salt to taste.

4. Divide cooked rice evenly among four to six wide, shallow bowls and spoon dal equally onto rice. Add mango and yogurt on the side.

Per serving: 417 cal., 13% (56 cal. …

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