Goose & Gruyere Scones

Ingredients:

2 c all-purpose flour
1 T sugar
1 T baking powder
1/2 t garlic powder
1/2 t salt, kosher
1/2 c butter, unsalted, cubed
3/4 c buttermilk
1/2 c cheddar, grated
1/2 c Gruyere, grated
1/3 c goose, cooked, fine dice
1 shallot, small, fine dice

Directions:

Oven 425 F
Combine dry ingredients
Stir in buttermilk
Fold in remaining ingredients
Kneed until evenly distributed
Form into disk, then roll to 1 inch thickness
Place on parchment & cut into 8 wedges
Bake for 18 minutes
Serve warm

• Ingredients:
• 2 c all-purpose flour
• 1 T sugar
• 1 T baking powder
• 1/2 t garlic powder
• 1/2 t salt, kosher
• 1/2 c butter, unsalted, cubed
• 3/4 c buttermilk
• 1/2 c cheddar, grated
• 1/2 c Gruyere, grated
• 1/3 c goose, cooked, fine dice
• 1 shallot, small, fine dice

Directions:
Oven 425 FCombine dry ingredientsStir in buttermilk Fold in remaining ingredients Kneed until evenly distributedForm into disk, then roll to 1 inch thickness Place on parchment & cut into 8 wedgesBake for 18 minutes Serve warm

Sweet Potato/Apple Breakfast Bake

Ingredients:

1 Sweet potato, grated

2 Honeycrisp apples, grated & squeezed to remove as much juice as possible

1/3 C Golden raisins

2 T Coconut Oil, melted, divided

¼ t Salt, kosher

2 t Cinnamon

¼ t Nutmeg

1/8 t Black pepper

2 eggs

5.4 oz can Coconut cream

¼ C Dark brown sugar

1 T flour

1/3 C pecans, chopped

Directions:

375 F

Combine sweet potato, apple & 1 T coconut oil.

Combine salt, spice, eggs & coconut cream then add to sweet potato mixture.

Press into baking pan. I used a 10 inch skillet.

Combine brown sugar & flour.

Mix in remaining coconut oil, then pecans.

Spread over top of sweet potato mixture.

Bake for 25 min.