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2016

News, Podcasts

November 7th, 2016 by Ric Hanson

More area and State news from KJAN News Director Ric Hanson.

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Heartbeat Today 11-7-2016

Heartbeat Today, Podcasts

November 7th, 2016 by Jim Field

Jim, Field visits with CAM 8th graders Bionca Wendt and Halee Nichols about the CAM Middle School Veteran’s Day Program.

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(Podcast) KJAN Morning Sports report, 11/7/2016

Podcasts, Sports

November 7th, 2016 by Ric Hanson

The 7:20-a.m. Sportscast w/Jim Field.

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Family Fun in the Kitchen 11-05-2016

Podcasts, Family Fun in the Kitchen

November 5th, 2016 by admin

Lavon and Miss NiNi talk about recipes using Pumpkin.

Harvest Pumpkin Scones—kingarthurflour.com

Ingredients:

1-3/4 c. all-purpose flour
1/3 c. granulated sugar
¾ t. salt
1 T baking powder
¾ t. ground cinnamon
¼ t. ground ginger
¼ t. ground nutmeg
¼ t. ground allspice
½ c. cold butter, cut into ½-inch cubes
Optional: 1 to 2 c. minced crystallized ginger, cinnamon chips, chocolate chips, nuts, dried fruit
2/3 c. canned pumpkin puree (NOT canned pumpkin pie filling)
2 large eggs

For optional topping:

Coarse white sparkling sugar, ground cinnamon, about ¼ c. whole milk

Method:

In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and spices. Work in the butter just until mixture is unevenly crumbly; it’s okay for some larger chunks of butter to remain unincorporated. Stir in optional ingredients.

In a separate mixing bowl, whisk together pumpkin and eggs until smooth. Add this mixture to dry ingredients and stir until all is moistened and holds together.

Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.

Scrape dough on to a floured parchment or pan and divide in half. Round each half into a 5 to 6-inch circle. The circles should be about ¾” thick. (MISS NiNi NOTE: The lid of a 42-oz. container of oatmeal is the perfect size.) Brush each circle with milk and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired. Using a non-serrated knife or bench knife that has been run under cold water, slice each circle into 6 wedges. Carefully pull wedges away from the center to separate them just a bit; there should be about 1/2” space between them, at their outer edges. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While scones are chilling, preheat oven to 425 degrees Fahrenheit.

Bake scones 22-25 minutes or until they’re golden brown and a toothpick inserted into the center of one comes out clean with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.

Remove scones from oven and serve warm. Wrap any leftovers airtight and store at room temperature. Reheat very briefly in microwave, if desired.

KING ARTHUR TIP: Wondering what to do with the rest of the canned pumpkin? Scoop onto plastic wrap or into a small container, and freeze. It will be ready and waiting next time you want to make these scones. If you’re really serious about using your ingredients most effectively, use a scant 2/3 c. pumpkin rather than the full 2/3 c. called for. You’ll find a typical 15-1/2oz. can of pumpkin puree will then be enough for three batches of scones.

Yields: 12 scones

Miss NiNi

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