Food

Imperial Valley Press - - FRONT PAGE - FAM­ILY FEA­TURES

Scary good sea­sonal treats: Orange-Cran­berry Scones and Pud­ding.

Whether your tastes tend to­ward the spooky or spec­tac­u­lar, or maybe a lit­tle of both, this Hal­loween you can set the scene for a scary good time with a menu that en­tices gob­lins big and small.

You won’t have to scour a witch’s lair to find the right in­gre­di­ents for these treats. All you need is Lim­ited Edi­tion TruMoo Orange Scream Milk, which is in­spired by an orange frozen ice pop with vanilla ice cream. It’s tasty served on its own in a cold glass, or added to Hal­loween-in­spired recipes per­fect for host­ing your fel­low ghouls and gob­lins.

Try us­ing it for non-tra­di­tional recipes, such as Orange-Cran­berry Scones for host­ing a scary fun Hal­loween get-to­gether. Or for an­other cre­ative snack op­tion at your ghoul­ish gala, go for Bread Pud­ding to send guests home scream­ing with delight.

An added bonus, TruMoo Orange Scream Milk leaves out lots of things. It con­tains no high fruc­tose corn syrup, no artificial growth hor­mones, no artificial sweet­en­ers and no artificial fla­vors, so all that’s left is a nu­tri­tious, fam­ily-friendly and tasty fun time. TruMoo Orange Scream Milk has no GMO in­gre­di­ents.

For more Hal­loween-in­spired recipes, visit TruMoo.com, and find TruMoo Milk on Face­book, Twit­ter and Pin­ter­est.

Orange-Cran­berry Scones

Serv­ings: 6 scones Scones:

2 1/4 cups all-pur­pose flour 1/4 cup gran­u­lated sugar 2 tea­spoons bak­ing pow­der 1/2 tea­spoon salt 4 ta­ble­spoons cold but­ter 2 large eggs

1/2 cup TruMoo Orange

Scream Milk

1/2 cup dried cran­ber­ries 1 ta­ble­spoon grated orange peel

Orange Glaze:

1/2 cup con­fec­tion­ers’ sugar 1 ta­ble­spoon TruMoo Orange Scream Milk

To pre­pare Scones: Heat oven to 425 F. In large bowl, com­bine flour, sugar, bak­ing pow­der and salt. With pas­try blender or two knives, cut in but­ter un­til mix­ture re­sem­bles coarse crumbs. Stir in eggs, one at a time, then milk, cran­ber­ries and orange peel.

Turn dough onto lightly floured sur­face. Re­frig­er­ate 30 min­utes, or un­til firm. Pat dough into 8-inch round, about 3/4-inch thick. Cut into six wedges; care­fully sep­a­rate wedges and place on parch­ment-lined bak­ing sheet about two inches apart. Bake about 15 min­utes un­til lightly golden and crusty.

To pre­pare Orange Glaze: In small bowl, com­bine con­fec­tion­ers’ sugar and milk un­til well blended. Cool scones slightly. Driz­zle scones with glaze.

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