Ideas needed ASAP for work breakfast (retreat)

rockcat

TCS Member
Top Cat
Joined
Nov 6, 2002
Messages
6,665
Purraise
18
Location
The Spacecoast
Originally Posted by Pamela

My unit is having a retreat on Monday and we're supposed to bring 1 item each to share for breakfast.

I am really BROKE at this time and am trying to think of something cheap but good that I could bring enuff for 8 people.

Food others have already volunteered to bring are:
Donuts
Bagels
Muffins
Devilled eggs
Drinks

Any ideas would be GREATLY appreciated ASAP.. Am trying to think of something before tmr morning.
So what did you bring?
 
  • Thread Starter Thread Starter
  • #22

pamela

TCS Member
Thread starter
Top Cat
Joined
Jun 12, 2001
Messages
2,048
Purraise
23
Location
Utah
Originally Posted by Rockcat

So what did you bring?
All of these suggestions were GREAT!!!
THANKS!!

Many of those ideas sounds good but I've decided to go with bananas and apples purely cuz I don't want to be spending time cooking for this team..
Can u tell I am very loving toward some people in my unit? I KNOW they are VERY PICKY (one REFUSES to eat anything that's NOT MADE from scratch, another one is a veggie, etc) so I don't want to go to extra trouble cooking or buying expensive food knowing that probably half won't eat it.

I'll just buy some bananas and apples tmr (Sat) so it'll be all ready for Monday.

I'll keep the other ideassuggested here in mind for a future breakfast party with my FRIENDS!!


THANKS!!
 

rapunzel47

TCS Member
Veteran
Joined
Jul 20, 2003
Messages
30,725
Purraise
8
Location
Lotus Land
I'd have added a recipe for scones that are to die for hot, and still very nice cold. If you'd like it for future reference, just say so.
 
  • Thread Starter Thread Starter
  • #24

pamela

TCS Member
Thread starter
Top Cat
Joined
Jun 12, 2001
Messages
2,048
Purraise
23
Location
Utah
Originally Posted by rapunzel47

I'd have added a recipe for scones that are to die for hot, and still very nice cold. If you'd like it for future reference, just say so.
Please do share!!!!!!!
Thanks!!
 

tari

TCS Member
Top Cat
Joined
Apr 8, 2005
Messages
3,714
Purraise
1
Location
Chicago suburbs
Originally Posted by rapunzel47

I'd have added a recipe for scones that are to die for hot, and still very nice cold. If you'd like it for future reference, just say so.
Yes!! Please share. I love scones but have never found a recipe that worked out well for me.
 

AbbysMom

At Abby's beck and call
Staff Member
Moderator
Joined
May 18, 2005
Messages
78,303
Purraise
19,406
Location
Massachusetts
Someone should start a recipe thread so we can all share our favorite recipes!
 

rapunzel47

TCS Member
Veteran
Joined
Jul 20, 2003
Messages
30,725
Purraise
8
Location
Lotus Land
This looks long, but that's only because I can't give a recipe without chattering about it along the way
It's really quick and easy.

I don't know if you've ever done scones before -- I have loved them for years, but had never actually done them and had my eyes open for a recipe, when the cooking/food magazine published by a local supermarket chain (Overwaitea/SaveOnFoods) featured a short article entitled "Never-Fail Scones", giving some tips and a basic recipe with some variations. I wasted no time trying it out, and have never regretted it! The text is worth having, and not long, so I'll reproduce most of it, as well...

"...Savoury or sweet, scones make a great entree, complement or dessert. For best results, the butter and milk should be cold, not room temperature. If the butter and milk are too warm, the butter works into the dough with the warmth of your hands resulting in a less flaky scone. Also the butter should present in pea-sized bits throughout the dough as it is these particles that pop during the baking process to create the flaky texture.

"Lastly, handle the dough as little as possible. Don't squeeze, knead or roll it; just pat it gently into a circle to the appropriate thickness, cut into wedges...and bake."

Basic Scones with Variations -- makes 8 scones

Basic Savoury recipe:
2 cups all purpose flour
1/2 tsp salt
4 tsp baking powder
6 tbsp cold butter
3/4 cup milk*

* -- you may need up to 2 tbsp more depending on the temperature of the butter, the room and your hands

Preheat oven to 425F. Combine flour, salt and baking powder in a large bowl. Mix well with a fork. Cut in cold butter with a pastry blender or two knives until the size of peas. Gradually add cold milk while mixing lightly with a fork. Discard fork and use your hands to *gently* pull dough together into a ball. Do not squeeze or knead the dough. Once the dough has come together (and is not sticky or wet), place on a lightly floured surface, and pat into a rough flat circle about 6 to7 inches in diameter and about 1-1/2 to 2 inches thick. Use a sharp knife to cut the circle into 8 wedges. Please wedges on an ungreased baking sheet**. Place in centre of oven for 17 minutes. Remove to a cooling rack. Serve warm or cold.

** I line my baking sheet with parchment. This is not necessary, but it makes cleanup a breeze and the parchment is reusable umpteen times. Also, if you have scones leftover that you want to warm up, wrap them in parchment and put in the microwave for a minute or two on about 70% power. This keeps the moisture in and they don't toughen up.


Variations:

For sweet scones, add 1/4 cup sugar or packed brown sugar (my preference) to the dry ingredients before cutting in the butter.

For herbed scones, use the savoury recipe and add 1 tsp dry mustard and a couple of tablespoons of chopped fresh herbs of your choice -- use slightly less herbs if using dry -- after cutting in the butter.

For cheese/herb, use the herb variation, but reduce the butter to 4 tbsp and add about 2 cups of grated extra old cheddar or other strongly flavoured cheese, when you add the herbs.

For cranberry scones, use the sweet recipe, adding 1 cup frozen or dried cranberries to the dry ingredients after cutting in the butter. I always have dried cranberries on hand, and that works great, but frozen are even better. Also nice if you have a fresh orange on hand, to add the grated rind along with the cranberries.

I also like to do an apple/spice variation, using a good-size apple chopped fairly small, and adding a couple of teaspoons of cinnamon and some allspice to the dry ingredients.

Well, there it is. I do them every few weeks on a Saturday morning, and serve bacon and scramblies with them. I hope you enjoy them.
 

AbbysMom

At Abby's beck and call
Staff Member
Moderator
Joined
May 18, 2005
Messages
78,303
Purraise
19,406
Location
Massachusetts
are there any copies left? I would definitely be interested, and if you are ever going to do another, I would be more than happy to donate recipes.
 
  • Thread Starter Thread Starter
  • #30

pamela

TCS Member
Thread starter
Top Cat
Joined
Jun 12, 2001
Messages
2,048
Purraise
23
Location
Utah
Originally Posted by catherine

HOw about some ham & cheese cressents? Get the Pillsbury Grands kind in the can (I think it has 8 per can), unroll them put ham and cheese inside then roll them up and bake according to pckg directions.

(probably cost you about $8 for everything)

You could do this in the morning before you leave and even if they cool off they are good cool too!
Curious- I am thinking of making this for some friends at a party later on in the month. How much cheese and ham would u recommend per croisant? What kind of cheese?

I am not big on cooking sooo
 

wellingtoncats

TCS Member
Top Cat
Joined
Apr 17, 2003
Messages
36,207
Purraise
24
Location
Wellington City, NZ
Originally Posted by AbbysMom

are there any copies left? I would definitely be interested, and if you are ever going to do another, I would be more than happy to donate recipes.
It is an online cookbook. Just visit the link Fran provided.
 

tari

TCS Member
Top Cat
Joined
Apr 8, 2005
Messages
3,714
Purraise
1
Location
Chicago suburbs
Thanks for the recipe, Fran! I'm having my family over for Father's Day brunch, so I think I'll make these to go with my breakfast casserole. (The ham & cheese croissants sound good...maybe I'll have to try those too.)
 
Top