Breakfast: Scones

Puyallup Scones (a.k.a. THE best breakfast IN the WORLD) are a staple at the world famous Puyallup Fair in Washington state. This recipie has been modified from one that was origionally published in 1930. Apparently the fair's been going on every year for a very long time. They are traditionally made with rasins, not chocolate chips, and served hot with butter and raspberry jam. I personally like both.
Here's how you can make your own.

2 1/2 Cups Unbleached all purpose Flour
2 Tsp. Baking powder
2 1/2 Tbsp. Sugar (plus extra for sprinkling)
1/2 Tsp. Salt
6 Tbsp. Butter
3/4 Cup Milk
1/2 Cup Chocolate chips
1 Large Egg (beaten)

1. Sift Flour, Baking powder, Sugar, and Salt.
2. Cut Butter into small pats and microwave for 15 secconds or until soft.
3. Work soft butter into dry ingredients until the mixture reaches the consistancy of bread crumbs.
4. Add Chocolate chips, and mix to distribute.
5. Poar Milk in slowly, mixing with your fingers until a sticky dough forms.
6. Sprinkle countertop with flour and split dough into two even pieces.
7. Roll one piece of dough into a ball and flatten into a circle about 1 inch thick. Cut into five wedges. Repeat with the other dough. (don't worry if the dough tastes bad right now. All scone dough tastes terrible. I figured that out the hard way.)
8. Lay wedges out on a baking sheet covered in tinfoil. Brush with beaten Egg and sprinkle with sugar for a nice crunchy top.
9. Bake in a 450 degree oven for fifteen minutes.

Serve them warm with butter and jam!

Beginning

It turned out to be an awful Christmas gift from the neighbor of a family friend that gave me the idea of writing this blog. Maybe I'm just being a snob, but we aren't talking about fruitcake here. No, this was much worse.
Some poor lady got the bright idea to mash cornflakes into melted marshmallows, and dye the whole mess a dull green, and managing to transform perfect golden flakes into something vaguely resembling a circular rice crispy treat dieing of gangrene .
There has got to be a better way.
So here we are.

BETTER USE No. 1
for Cornflakes

1 Cup slightly crushed Cornflakes
5 fillets of Talapia (or Catfish)
3 Large Eggs
2 Tbsp. Worcester Sauce
2 Cups of Milk (omit if useing Talapia)
5 Tbsp. Olive Oil
Italian Seasoning
Crushed Red Pepper flakes
Salt and Pepper (to taste)

Instructions:
1. In a clean kitchen sink, rince off fish, pat dry with paper towel.

2. Place the fillets in a large ziplock (or similar) bag, and add the milk. Press out all the air and seel. Refridgerate for at least eight hours (omit this step if using Talapia).

3. Drain the Fish, rince again, and pat dry. Place fillets one at a time in a clean plastic bag, covering them compleetly. Take a large sauce pan and hit the filettes untill they are approx. half an inch thick. Some portions may be a little thicker than others, but try to be relatively even in your smashing. Lay the (squished) fish out on a large clean plate. This will be your raw fish plate. Wash your hands before the next step.

4. In a shallow glass pan beat the eggs and worcester sauce until fairly well mixed. On a seperate plate, combine the Italian seasoning, cornflakes, red pepper, salt, and pepper. So far you should have three seperate plates. It's easiest if you lay them out so that the raw fish plate is on your left, the egg mixture in the middle, and the cornflake mixture on the right.

5. This is the tricky part, with your left hand, dip both sides of fish into the egg mixture. Using the same hand, transfer the fish to the cornflakes. With your right hand, this time, cover the top of the fillet with cornflake mixture, and pat it firmly, securing the crumbles in place. Turn it over, and make sure that both sides are coated evenly before returning it to the raw fish plate. Repeat process with the remaining fish, using the same hands so as not to mix the egg and crumbles. It's a process, I know, but the result is well worth the work.

6. Once all your fillets are well coated, heat oil in a shallow frying pan until it is just begining to spark. You may want a splatter shield for this. Lay fillets in the hot oil one at a time, being careful not to crowd them. If your pan is too small, do smaller batches. Usually my big pan fits three at a time, but yours may vary. Cook on each side until golden brown and crispy. Lay on a clean plate, and use a paper towel to blot off excess oil.
Eat em' while they're hot!