Orange Yogurt Scones; Cranberry Citrus Relish

Sunset, Nov, 1996 by Linda Lau Anusasananan

Orange Yogurt Scones

Ann Holmberg Coeur d'Alene Idaho

As owner of the Country Ranch Bed and Breakfast, Ann Holmberg continually searches for delicious breakfast breads for her health-conscious guests. She modernized this "handed-down" recipe with citrus-flavor yogurt, and uses fresh orange juice and grated orange peel to emphasize the fruit flavor.

Prep and cook time: About 35 minutes

Makes: 8 servings

2 cups all-purpose flour 1/3 cup plus 2 teaspoons sugar 2 tablespoons baking powder 1/4 teaspoon each baking soda and salt 3 tablespoons cold butter or margarine 1 carton (6 oz., about 2/3 cup) orange- or lemon-flavor yogurt 2 teaspoons grated orange peel 1/4 cup orange juice

1. In a bowl or food processor, mix or whirl together flour, 1/3 cup sugar, baking powder, soda, and salt. Cut in or whirl in butter until mixture forms fine crumbs. Mix yogurt, peel, and juice; add to flour mixture and stir just until evenly moistened.

2. Mound dough on an oiled 12- by 15-inch baking sheet. With well-floured hands, pat mound into an even 9-inch round. With a floured knife, cut through dough to make 8 wedges; leave in place on pan. Sprinkle with remaining sugar.

3. Bake in a 375 [degrees] oven until scones are golden brown, about 25 minutes. Serve hot, or slide onto a rack and let cool until warm. Cut into wedges.

Per serving: 221 cal., 22% (49 cal.) from fat; 4.2 g protein; 5.4 g fat (2.9 g sat.); 39 g carbo.; 529 mg sodium; 12 mg chol.

Cranberry Citrus Relish

Midge du Bray Redwood City, California

Last year, Midge du Bray strayed from a basic cranberry relish recipe. She added ingredients she had on hand for the holidays - a tangerine, dried apricots, molasses, raspberry vinegar, and pumpkin pie spice. The result was a relish with lively tartness and full flavor. She serves it with turkey or pork, and uses it in muffins.

Prep and cook time: About 25 minutes

Makes: 3 3/4 cups

1 bag (12 oz., 3 cups) fresh or frozen cranberries 1 tangerine (about 6 oz.) 1/2 cup dried apricots, coarsely chopped 1/2 cup firmly packed brown sugar 1/4 cup granulated sugar 1/4 cup light molasses 3/4 cup raspberry vinegar 1 teaspoon pumpkin pie spice 1/2 teaspoon vanilla

1. Sort and remove debris from cranberries; rinse and drain. Place cranberries in a 2- to 3-quart pan.

2. Cut unpeeled tangerine into 1-inch chunks; remove and discard seeds. Using a food processor or a knife, finely chop tangerine.

3. Add the chopped tangerine, apricots, brown sugar, granulated sugar, molasses, raspberry vinegar, pumpkin pie spice, and vanilla to pan. Stir to mix.

4. Cook, uncovered, over medium heat, stirring occasionally, until berries are soft and begin to pop, 12 to 15 minutes. Let cool. (If making ahead, cover and chill up to 1 month.)

Per 1/4-cup serving: 83 cal., 1.1% (0.9 cal.) from fat; 0.3 g protein; 0.1 g fat (0 g sat.); 21 g carbo.; 5.7 mg sodium; 0 mg chol.