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Icon scones are so simple you think part of the recipe is missing

Posted by Fred Steiner on Monday, February 17, 2014

Last night I watched a Miss Marple BBC movie. As the various murder plots unraveled some where in a small English tea joint scones were served. Several times.

Scones. Man, did those sound good. So, I started roaming through some bread recipe books on the shelf. The most difficult part of the process was figuring out how to spell S-C-O-N-E-S.

Once that mystery was resolved the basic scone recipe appeared on page 369. Creating scones is so simple one wonders if there’s a mistake in the recipe. Maybe a page is missing.

Not so. It’s really pretty simple. The difficult part is deciding what special ingredients to add. (more later)

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Icon Coffee-dunking Oatmeal Cookies

Posted by Fred Steiner on Saturday, January 18, 2014

Icon Coffee-dunking Oatmeal Cookies

These aren’t your grandmother’s oatmeal cookies.

When I bake cookies I usually try to use something that I’m just about out of, so I can get rid of the container. Tonight I noticed that I have what appears to be three cups of oatmeal left in the oatmeal cylinder, so, why not try some oatmeal cookies – I thought.

It’s 15 degrees out; I’m hungry and need something to dunk into milk or coffee. Not one to follow the recipe, I’ve used poetic license, thus inventing Icon Coffee-dunking Oatmeal Cookies.

Here goes.

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Ever hear of an Icon muffin? You have now - it goes well with a cup of coffee

Posted by Fred Steiner on Sunday, December 8, 2013

Here’s an easy muffin that goes with the holidays and coffee, too.

It’s the Icon’s variation of Spice Chocolate Muffins from a cookbook called “Muffins.” We toned down the sugar and chocolate chips from the original recipe and it still creates pretty sweet muffins.

This recipe made 14 large muffins.

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Joyce Cook's buttermilk pie, a great after-Thankgiving pie

Posted by Eli Garmon on Thursday, November 28, 2013

Buttermilk Pie
From Joyce Cook, Ada - Liberty National Bank Cookcook

1/2 cup soft butter
3 Tbsp. flour
1 cup buttermilk*
2 cups sugar
3 eggs, slightly beaten
1 tsp. vanilla
Cream the butter and sugar. Add flour and eggs. Beat well. Add buttermilk and vanilla. Pour into 9-inch uncooked pie shell. Bake at 350 degrees for 50 to 60 minutes.
*Icon suggested substitute: If you don't have buttermilk, add 1 tablespoon of vinegar to 1 cup of milk.

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Iconic Bakery: Easy lunchbox cookies

Posted by Fred Steiner on Wednesday, November 6, 2013

Lunchbox Cookies
Recipe by Sarah Hartlzer, mother of Emma and Sam
At Bluffton Child Development Center

2 c flour
1/2 tsp salt
1 c shortening
1 c white sugar
1 c brown sugar
2 c rolled instant oats
1 tsp baking soda
1/2 tsp baking power
2 eggs
1 tsp vanilla
1/2 pkg semi sweet chocolate chips
1/2 pkg milk chocolate chips

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Iconic Bakery: Paul's Strombolli

Posted by Fred Steiner on Wednesday, October 9, 2013

Paul's Stromboli
From Liberty National Bank Cookbook
Submitted by Amy Vermillion, Ada

1 tube refrigerated pizza dough
1/2 pound deli ham slices
1 package pepperoni
1 jar pizza sauce
1 package mozzarella cheese

Roll dough out to rectangle shape. Spread pizza sauce over all of the dough. Place ham, pepperoni and cheese on half of the dough. Fold dough over, pinch all sides closed.

Bake at 350 for 30 minutes.

 

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