Resources

Twin Cities Dining Guide Card
Where To Use Your Dining Card
Restaurant Profiles
Holiday Calendar
Restaurant Reviews
Advertising With Us
Restaurant Resources
Featured Recipes
Web Design & Hosting
Get Your Restaurant Listed
Contact Us
Twin Cities Links
USA Dining Guides
International Dining Guides

Restaurant
Search

Newsletter


Restaurant Profiles

A la Carte Catering
Adrian's Tavern
Boca Chica Restaurante
Buona Sera
Cafe Twenty Eight
Champions Sports Bar & Grill
Country View Estate B & B
D. Fong's Chinese Cusine
Dangerfield's
Girvan Grille
Hell's Kitchen
Jensen's Wine & Dine
Joe Sensers Sports Grill
Joe Sensers Sports Grill & Bar Eagan
Joe Sensers Sports Grill & Bar Roseville
Key's Bar & Grill - Foshay
Key's Cafe - Downtown St. Paul
Kip's Irish Pub
La Casita Mexican Restaurant Columbia Heights
La Casita Mexican Restaurant Roseville
La Fonda de los Lobos Restaurant
Lightly Epicurean Caterers & Deli
Lone Spur Grill & Bar
Los Andes Restaurante
Lotus Restaurant
Luci Ancora
Luna Rossa Trattoria
Mansetti's Pizza & Pasta
Maria's Cafe
Mediterranean Cruise Cafe
O.K. Corral
Ol'Mexico Restaurante
Ole Piper - Rosemount
Park Tavern
Q. Cumbers Buffet
Ristorante Luci
Sunsets of Woodbury
Sunsets on Wayzata Bay
The Original Pancake House-Eden Prairie
The Original Pancake House-Edina
The Riverview Cafe
The Riverview Wine Bar
Ursula's Wine Bar and
W.A. Frost & Company


Tucson Scones

The use of mesquite meal helps to reduce the glycemic load making this dish healthy in addition to great tasting.


Ingredients 
 

 2 cups  All-purpose flour
 1 cup   Mesquite meal
 1 Tablespoon  Baking powder 
 1 tsp  Baking soda
 1/2 tsp  Salt
 2 Tablespoon   Sugar
 1 cup  Raisins, minced
 3 Tablespoon  Olive oil
 1 large  Egg, whipped
 1 1/2 cups   Buttermilk


Directions

Preheat oven to 400o F.

Sift dry ingredients together and add the raisins. Mix the liquids together in a small bowl. Make a hole in the center of the dry ingredients and add the liquids. Mix in the dry ingredients. Form a ball with mixture. It should come together and not stick to the sides . If sticky you can add a little more flour. If it’s dry add a little more buttermilk. Prepare a floured surface for the ball and sprinkle a little on the ball. Knead the dough while turning it clockwise twice.

Place the ball into an oiled and floured 9-inch cake pan. Flatten it out, not quite to the edge of the pan. Scar the top with 1/8” cuts about 1” apart. Bake for 15 minutes, then turn it down to 350 and let it cook 45 minutes.

To make individual scones pat out dough to about 1” thickness, and cut with a biscuit cutter.  Set oven to 425o F. and bake for 15-18 minutes.

Mesquite Meal is available at Cocina de Vega.com