Asiago Cheese Bacon Scuffins with Dried Cranberries and Simple White Bread – Quite Possibly the World’s Longest Blog Post Title!

I am happy to report that Tony has been able to eat a little more this weekend.  He’s had chicken and wild rice soup and eggs with toast.  May not seem like much, but after 9 days of not eating solid food, it takes a while for things to wake up.

He’s able to rest comfortably in the living room, while I keep bizzy in the back of the house in the kitchen.  While I would one day love a kitchen/den open floor concept – I know he can rest when I am making noise in the kitchen. 😀

In the March edition of Bon Appetit, one of my favorite things is when readers ask for the recipes from some of their favorite restaurants.  Someone wanted a recipe for a date bacon scone.  A quick look at the recipe and it called for 1 stick of butter!  So I decided to take Cooking Light’s classic scone recipe and kick it up a notch.  Since I didn’t make these into typical triangles, I weighed out my dough and divided that by 12 – each scone (looks more like a muffin = scuffin!) was 2.1 ounces.

Asiago Cheese Bacon Scuffins with Dried Cranberries

  • 167 calories, 7.6 fat, 20.2 carbs, .7 fiber and 4.3 protein = 4 points

Ingredients:

  • 2 cups flour
  • 3 tablespoons granulated sugar, divided (1/2 tablespoon is for sprinkle over the top)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons frozen butter*, shredded
  • 3/4 cup fat free milk, divided
  • 1/4 teaspoon vanilla extract
  • 1 large egg white
  • 1 ounce dried cranberries
  • 1 ounce cooked bacon
  • 1 ounce shredded asiago cheese

Preheat the oven to 425.

Combine the flour, 2 1/2 tablespoons sugar, baking powder and salt in a bowl; stir with a whisk.  (* My trick for the butter – the key to flaky biscuits, pie crusts, etc. is to have super cold butter.  I keep sticks of butter in my freezer, so that by the time I use a box grater to grate the cheese, the butter is still super cold.”  Put the shredded butter in the flour mixture – no need to use a pastry cutter since the butter is super fine – just toss to coat.

Combine 1/2 cup milk, vanilla, and egg white in a bowl.  Add mix mixture to flour mixture stirring until moist.  It was at this time that my dough was still super floury, so I  ended up adding an extra 1/4 cup of milk – but just eye ball it until it looks doughy.

I put my chopped bacon, cranberries and shredded cheese on my counter and put the dough on top – adding just a touch of flour I kneaded the dough until just incorporated.

I weighed each dough ball, made it into a circle and pressed down.  Put on Pam sprayed cookie sheet and divide the remaining 1/2 tablespoon sugar and sprinkle over the top of each scuffin.  Bake for 17-19 minutes, or until slightly browned.

the shredded butter looks like cheese 😀

after using this last scrap of cheese, I am officially out of cheese 🙁

FYI, an ounce of cooked bacon = 3 slices of raw bacon

yum 😀

These turned out amazing.  I for one love a sweet/savory combo – the scuffin was light, but had a bit of crust on the bottom.  Since I diced up the bacon and dried cranberries, they played off so well when you got each of them in a bite – first slightly sour sweet and then the saltiness of the bacon.  Hannah’s thoughts?  Leave out the dried cranberries and sugar on top – she would prefer cheese and bacon only on hers!

And then I decided to make simple white bread while Tony is on this low fiber diet for the next several weeks.  I adapted this recipe from King Arthur Flour – I didn’t have honey, so I subbed in the sugar, and I didn’t have any dried nonfat milk, so I just added 3 ounces of 1% milk to the dough.

Simple White Bread

  • 12 generous slices – 188 calories, 2.5 fat, 35 carbs, 1.4 fiber and 5 protein = 5 PointsPlus

Ingredients:

  • 1 1/4 cups warm water
  • 1 tablespoons sugar
  • 1 package yeast (or 2 1/4 teaspoons loose yeast)
  • 2 tablespoons butter, softened
  • 4 cups flour (and up to 1/4 cup additional)
  • 3 ounces milk

Mix all the ingredients in a stand mixer using the dough hook.  After a few minutes I realized it needed a bit more flour, so I added 1/4 cup and it was the right consistency.  Let the machine knead the dough for 7 minutes.

Put in a big container and let rise 90 minutes.  Once it has risen, pour into a greased 9 x 5 inch bread pan – it will just about fill the top of the pan, so you need to use this bigger size.  Let rest an additional 90 minutes.

Heat the oven to 350.  Bake for 20 minutes uncovered.  Then bake an additional 20 minutes with foil over the top so it doesn’t brown too much.  Let cool a few minutes then put it on a rack to cool.

I love how fresh dough feels and smells 😀

nothing like fresh bread on a cold winter day - even though its almost March!

delicious!

And now its time to announce the winner of my giveaway last week in celebration of my 1500th post!

The winner is . . .

True Random Number Generator 107 22

Julia says:

Glad to hear Tony is doing so well and hopefully you will get to take him home soon, sure he misses being there as much as you miss him there :)

Congrats Julia – send me your address at mybizzykitchen@gmail.com!

Check out all the fabulous BSI recipes – cumin that Holly rounded up!

I’ll announce the new host either later today or tomorrow at the latest.

Have a great Monday!