Posts Tagged ‘recipe’

  • In The Kitchen: Strawberry Lemon Shortcakes

    Date: 2012.05.17 | Category: Kitchens, Recipes | Response: 0

    Summertime is almost here and we’re loving it! For today’s “In The Kitchen” post, we wanted to share a deliciously light dessert that is truly the epitome of spring – strawberry lemon shortcakes! If you’re not loving your kitchen at the moment, now is the perfect time to think about a custom tile installation to transform your space.

    Enjoy the recipe!

    Recipe courtesy of Cooking Light. Read the original recipe here.

    • 9 ounces all-purpose flour (about 2 cups)
    • 1/4 cup granulated sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 6 tablespoons chilled butter, cut into small pieces
    • 1 1/4 cups low-fat buttermilk
    • 1 tablespoon grated lemon rind
    • Cooking spray
    • 1/2 cup all-purpose flour
    • 1 tablespoon butter, melted
    • 1 tablespoon turbinado sugar
    • 4 cups sliced strawberries
    • 1/4 cup granulated sugar
    • 1 tablespoon fresh lemon juice
    • 1 1/4 cups frozen fat-free whipped topping, thawed


    1. 1. Preheat oven to 425°.
    2. 2. Weigh or lightly spoon 9 ounces (about 2 cups) flour into dry measuring cups, and level with a knife. Combine 9 ounces flour, 1/4 cup granulated sugar, baking powder, baking soda, and 1/4 teaspoon salt in a large bowl. Cut in chilled butter with a pastry blender until the mixture resembles coarse meal. Combine 1 1/4 cups buttermilk and grated lemon rind. Add the buttermilk mixture to flour mixture, and toss gently with a fork to combine. (Dough should be wet and about the texture of cottage cheese.)
    3. 3. Coat a 9-inch round metal cake pan or baking sheet with cooking spray. Place 1/2 cup flour in a shallow dish. Scoop 10 equal dough portions into dish. Gently shape each portion into a round by tossing in flour to help shape the dough. Arrange in pan. Discard excess flour. Brush dough with melted butter, and sprinkle evenly with 1 tablespoon turbinado sugar. Bake at 425° for 22 minutes or until the shortcakes are lightly browned. Cool in pan on wire rack for 10 minutes. Remove shortcakes from pan. Cool on wire rack.
    4. 4. Combine berries, 1/4 cup granulated sugar, and lemon juice; toss to coat. Let stand for 15 minutes. Split each shortcake in half; spoon about 1/3 cup berry mixture and 2 tablespoons whipped topping into each.
  • Happy Holidays!

    Date: 2010.12.23 | Category: Custom Tile, Kitchens, Living Rooms | Response: 0

    All of us at Garretson Tile Company would like to wish you a Happy Holiday Season!

    Here’s to beautiful homes and the families that occupy them! :)
    Since a lot of time is going to be spent in the kitchen this weekend, here is a great recipe for you to try on Christmas morning, courtesy of Accomac Inn in York, PA.

    Toffee-Banana Panini- Makes 4 servings

    You will need:

    11 tsp Sugar

    1 tsp ground cinnamon

    8 Brioche or Chala Bread Slices

    8 TBS Soft butter

    8 tsp Nutella

    Ripe bananas, halved lengthwise 4 each

    1/2 cup Toffee crushed

    8 tsp Sweetened Condensed Milk

    Powdered sugar

    8 oz. Chocolate sauce

    Combine cinnamon and sugar in a small bowl Spread one side of 4 bread slices with butter and sprinkle with the cinnamon and sugar mixture. Spread remaining four slices of bread with nutella spread. Top each with 4 banana pieces, then sprinkle with crushed toffee. Drizzle sweetened condensed milk over the bananas. Top with reserved bread slices, butter side up.

    Cook the sandwiches in a Panini press until crisp and caramelized.  Dust with powered sugar.

  • In the Kitchen: Butternut Squash & Gorgonzola Pasta

    Date: 2010.10.12 | Category: Kitchens, Recipes | Response: 0

    Kitchen tiled by Garretson Tile Company

    As part of our blog, we are going to begin featuring some recipes for you to use in your fabulously new tiled kitchen! :)
    In the spirit of  fall, which is now in full swing, here is a great one to try: Stop by your local farmer’s market (There is a great Farmer’s Market in Gettysburg on Saturdays in October on the Square) and pick up your produce!

    Butternut Squash & Gorgonzola Pasta with Sage, Lemon Balm & Pumpkin Seed Pesto


    • 1 lb. fusili pasta
    • 3/4 c. crumbled Gorgonzola
    • 4 cloves garlic, finely minced
    • 1 large butternut squash, peeled and cubed
    • 1 c. raw pumpkin seeds
    • 1 1/2 c. fresh sage leaves (or a mixture of half sage, half lemon balm leaves)
    • olive oil
    • 1/2 lemon and zest from peel
    • 2 tbsp. capers
    • a couple pinches of salt and fresh ground pepper

    1. Toss cubed butternut squash with a pinch of salt and pepper in a couple tbsp. olive oil, then roast in a 400-degree oven for 30 minutes, until tender. Remove from oven and set aside.

    2. In the meantime, toast pumpkin seeds in a couple tbsp. olive oil over medium heat until some of the seeds start getting lightly browned.

    3. Add garlic, lemon zest and a pinch of salt and pepper to the pumpkin seeds and cook for two more minutes. Remove from heat and allow mixture to cool for a few minutes.

    4. Chop sage (and lemon balm, if using) finely in food processor.

    5. Add 2/3 of the pumpkin seed mixture, lemon juice and 1/2 c. olive oil to the sage, and puree until smooth.

    6. Cook the pasta. When done, drain and stir in the Gorgonzola until fully melted into the pasta, then stir in the pesto, capers, squash and remaining pumpkin seed mixture.

    Enjoy warm or at room temperature.

    Recipe courtesy of  Design*Sponge