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Caramelized Onion-Potato Pancakes (Lifescript)

I had to alter this one quite a bit from the original, as far as process, and size of various bits.

2 baking potatoes, baked and chilled (sizable ones, if you only have smaller potatoes, make up the differential by using more.)
1 onion, diced
1 pepper, diced
1/2 c. corn kernels
3 cloves garlic, minced
1/2 tsp rosemary (might work better chopped, but I find chopping rosemary to be a danger to myself and anyone else in the kitchen.)
1 tsp oregano
2 egg whites
salt and pepper to taste

Peel potatoes, grate coarsely.  Put a little oil or butter or…  choose your cooking poison of that sort…  in a pan and saute the onions and peppers and garlic until they are softening. Add corn and herbs and cook until it smells like food, and the textures are to your liking.  (3-15 more minutes).  Set aside to cool.
After that has cooled, fold the vegets, potats, egg whites (after mixing them up a bit), salt, pepper together in a bowl.
Put by appropriate amounts for the size of potato pancakes you wish, into a skillet (again with oil or butter or…) and cook until browned on both sides.  (2-4 minutes a side, depending on temp and size)

Really tasty layered with cheese, bacon (or ham), and eggs.

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Raisin Scones (?)

2 c flour
2 T sugar
2 tsp baking powder
1/2 tsp baking sode
1/2 tsp salt
1/2 tsp nutmeg
1/2 c butter
1 c raisins (or currants – we tend to use the latter)
3/4 c buttermilk (or cheat with milk and vinegar and heat, if you need to)
1 egg white, for glaze
sugar, for glaze

Combine:  flour, sugar, salt, powder, nutmeg
Cut in butter.  Mix in fruit, then buttermilk.  Knead.  Roll or pat out 3/4″ thick.  Cut into triangles.  Brush with egg white.  Sprinkle with sugar.  Bake 15 minutes at 425.  (I had a bit of a temperature issue last time I cooked them, not sure whether or not that was our stove.)

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Toni Price’s Barn Dance Buttercream Biscuits (Music in the Kitchen)

Finally a biscuit recipe that rises right here at our altitude.  Was a bit of a relief, as my grandmother’s standard biscuit recipe has fizzled, despite tweaking, ever since I came to New Mexico.

2 c. flour

1 tsp salt

1 T baking powder

2 tsp sugar

1 1/2 c heavy cream

1/3 c melted butter

Combine dry ingredients.  Slowly add cream, stirring constantly.  Knead for a minute or so.  Pat, pull, and otherwise work into a square approximately 1/2 inch thick.  Cut into 12 squares and dip them in the melted butter.  Place 2 inches apart on a baking sheet.

Bake at 425 for 15 minutes.

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