Bacon and Egg Lasagna & Lemon Blueberry Scones

Bacon and Egg Lasagna

1 lb. bacon, diced
12 lasagna noodles
1 large onion, chopped
12 scrambled eggs
1/3 cup flour
2 cups shredded cheese
1/2 -1 tsp. salt
1/3 cup parmesan cheese
1/4 tsp pepper
2 Tbsp. fresh parsley
4 cups milk

In a skillet, cook bacon until crisp. Drain, reserve 1/3 cup of drippings. In the drippings, sauté onion until tender. Stir in flour, salt, and pepper until blended. Gradually stir in Milk. Bring to a boil; cook and stir for 2 minutes. Remove from heat and spread 1/2 cup sauce in 9” x 13” baking dish. Layer four noodles, 1/3 of the eggs and bacon, shredded cheese and white sauce. Repeat layers twice. Sprinkle with parmesan. Bake, uncovered at 350 degrees for 35-40 minutes, or until bubbly. Sprinkle with parsley. Let stand 15 minutes before cutting.

Lemon Blueberry Scones

2 cups flour
6 Tbsps. sugar
1 Tbsp. fresh lemon zest
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, frozen
1/2 cup heavy cream (plus 2 Tbsps. for brushing)
1 large egg
1 1/2 tsp. vanilla extract
1 heaping cup fresh or frozen blueberries (do not thaw)
Coarse sugar for topping

Lemon icing
1 cup powdered sugar
3 Tbsps. fresh lemon juice

Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter; add to flour mixture and combine with a pastry cutter or 2 forks until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together. Whisk ½ cup cream, egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, and then mix together until everything appears moistened. Pour onto counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems to dry, add 1-2 more tablespoons heavy cream. Press into an 8-inch disc and cut into 8 wedges. Brush scones with the remaining cream and sprinkle with coarse sugar. Place scones on a parchment lined baking sheet and refrigerate for at least 15 minutes. Preheat oven to 400 degrees. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with lemon icing. (To make the icing, combine powdered sugar and lemon juice, mix well and drizzle over warm scones).

 HOSTED BY

hosts2

Laverne Diede
Rhonda Fitterer

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