Baked Cabbage

Posted in side dish, Uncategorized, vegetableLeave a comment

We love cabbage! It is healthy, full of fiber and nutrients, and delicious. Baked Cabbage is one of our favorite cabbage sides. This recipe is really easy, and with a little bacon added, it is super delicious! For vegan or vegetarian, skip the bacon and use vegetable stock with vegan butter. It bakes in the oven while you make the main course.

There are just a few ingredients, most of which are probably in your kitchen right now.

Once you have the ingredients together, cut the cabbage into wedges, remove the core, and place in a baking dish.

Then, pour the chicken stock over the wedges. Brush the butter on the cabbage and season with salt and pepper.

Top each wedge with 1/2 slice of bacon. If you are vegan or vegetarian, you can use vegetable stock and skip the bacon.

Cover tightly with foil. Bake covered for 30 minutes, then remove foil and bake about 30 minutes more, until the bacon is crisp. Check after 20 minutes to make sure the wedges are not burning.

When they come out of the oven, add just a sprinkle of salt. This is one delicious side! The cabbage is perfectly cooked and a little smoky from the bacon. I reheat leftovers in the microwave.

Baked Cabbage

  • 1 head green cabbage, cut into 8 wedges, core removed from wedges
  • 4 slices uncooked bacon, cut in half
  • Salt and pepper
  • ¼ cup butter, melted and browned
  • ½ cup chicken stock
1. Preheat the oven to 450 degrees. Cut the cabbage head in half. Cut each half again, making four wedges. Cut each of the 4 wedges to make a total of 8 wedges. Cut the core from each wedge on an angle. 
2. Place the wedges in a roasting pan. Pour the chicken stock over them. 
3. Using a small saucepan over low heat, melt 1/4 cup of butter. Cook and stir until the butter turns brown (being careful not to over cook, it will burn quickly). Drizzle or brush over cabbage. Sprinkle each wedge with salt and pepper. Top each wedge with half slice of bacon. 
4. Bake with the pan covered with foil for 30 minutes. Remove the foil, bake another 30 minutes or until cabbage is tender and starting to turn golden brown (check to make sure it is not burning). Sprinkle a little salt on each wedge. Serve immediately.

Pastitsio – aka Greek Lasagna

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Pastitsio is a traditional Greek comfort dish – and is it comforting! I first had this on a trip to Greece with my daughter. When I got home I went looking for a good recipe for it and found this one by Martha Stewart. It comes out perfect everytime!

Pastitsio is a layered casserole. The bottom layer is pasta with meat sauce. The sauce has a hint of cinnamon, which is delicious! The top layer is béchamel, a thick cream sauce made with Parmesan cheese.

Most of the ingredients are pretty basic, except that traditional Pastitsio uses ground lamb. Ground beef or pork could be substituted, but we really like this with ground lamb.

The casserole starts with browning the meat, breaking it up as it cooks.

Drain the meat if needed before adding the onions.

Add the onions and cook until they are translucent.

Then red wine is added and cooked down for about 5 minutes.

Tomato paste, cinnamon, and water is added and the sauce is simmered for about 20 minutes. Salt and pepper is then added.

Time to make the sauce. It starts with butter and flour, then milk is added.

The sauce is cooked until thickened and coats the back of a wooden spoon as pictured. Seasonings and Parmesan cheese are then added.

Cooked pasta is combine with the meat sauce.

Then the first layer, the pasta and meat sauce, is placed in a casserole dish.

The casserole is topped with the béchamel sauce and baked.

It will disappear fast! It reheats pretty well in the microwave. The casserole can be frozen – thaw before baking as directed.

Pastitsio

  • Coarse salt and ground pepper
  • 1 pound penne, cooked and drained
  • 2 pounds ground lamb, or ground pork, lean beef or buffalo
  • 2 cups onion, diced
  • ½ cup red wine
  • 1 can tomato paste, 6 ounces
  • ½ teaspoon ground cinnamon
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 6 tablespoons butter
  • ½ cup all-purpose flour, spooned and leveled
  • 3 cups milk
  • ⅛ teaspoon cayenne pepper, optional
  • few grinds black pepper, or white pepper
  • ½ teaspoon salt
  • ¼ cup Parmesan cheese
1. Preheat oven to 375 degrees. Cook pasta, and drain; add back to the pot and reserve. Save the colander for draining the meat. – no need to wash since noodles and meat will be mixed together. 
2. Meat Sauce: Meanwhile, in a large sauce or fry pan, over medium heat, cook lamb, breaking apart pieces with a wooden spoon, until there is almost no pink left, 6 to 8 minutes. Drain if needed. Add onions; cook, stirring occasionally, until translucent, about 5 minutes.
3. Add wine. Cook over medium heat until almost all liquid has evaporated, about 5 minutes.
4. Stir in tomato paste, cinnamon, and 2 cups water; simmer, stirring occasionally, until thickened, 15 to 20 minutes. Season with 2 teaspoons salt and 1 teaspoon pepper.
5. Parmesan Cheese Sauce: While mixture is simmering make the sauce: In a medium saucepan, melt butter over medium heat; whisk in flour until incorporated, about 30 seconds. In a slow steady stream, whisk in milk until there are no lumps. 
6. Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if desired, 1/2 teaspoon salt, and Parmesan.
7. Layer Casserole: Add lamb mixture to reserved pasta; transfer to a 9-by-13-inch baking dish. Pour cheese sauce over the top, smoothing with the back of a spoon until level. Bake until browned in spots, 35 to 40 minutes. Remove from oven; let cool 15 minutes before serving.

Tequila Slaw

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This is the perfect summer BBQ slaw and it is often requested by my family. They just love it! It is perfect with a burger, hot dogs, or ribs, you name it. There is a small amount of tequila in it, which really adds an interesting “something something” to this delicious coleslaw.

Since there is tequila in this slaw, a little lime juice really makes this recipe come alive. While you can buy a bag of coleslaw mix, I prefer to shred the cabbage and grate the carrots myself. I usually use about 2 or 3 medium carrots.

Toss all the vegetables together before adding the dressing.

The dressing is really easy – just whisk together. The original recipe called for 1/4 cup of mayo, but I use 1/2 cup. It also called for 1/4 teaspoon salt, but I feel it needs more like 1/2 teaspoon salt. Taste to see how you prefer it. I like to add the dressing just before serving.

After adding the dressing, mix well. It is really a pretty slaw with the cabbage and then the colors of the carrots and cilantro.

Ready to serve! So good with a hamburger and corn on the cob. Look for another post on how I make my hamburgers.

Tequila Slaw

  • ¼ cup mayonnaise, I use more like 1/2 cup
  • 3 tablespoons fresh lime juice
  • 1 tablespoon silver tequila
  • 2 teaspoons sugar – leave out or use a sugar substitute for low carb
  • ¼ teaspoon kosher salt, I use about 1/2 teaspoon
  • freshly cracked black pepper, to taste
  • ⅓ cup thinly sliced green onions
  • ¼ cup chopped fresh cilantro
  • 14 ounces packaged coleslaw (I usually shred my own cabbage and carrots)
  1. In a medium bowl, combine the first 6 ingredients with a whisk. Start with the smaller amounts of mayo and salt. Taste to decide if you would prefer more of either or both.
  2. In a large bowl, combine the last 3 ingredients and mix well.
  3. When ready to serve, add the dressing to the vegetables and mix well.

Maurice Salad

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This salad is famous, at least in the Detroit, Michigan, area. It was created at the the J.L. Hudson company, which was a local department store. Hudson’s has since been bought out several times, and is now Macy’s. It was served in the Hudson’s restaurant, and continues to be served even after they have been bought out.

When my children were still at home, we would go there for lunch just to get this salad. I have since found several copy cat recipes and combined various elements to create what we consider the perfect Maurice Salad, just like at Hudson’s.

Dressing Ingredients

The most important part of this recipe is the dressing. And, the ingredient that makes it different from other dressings is the addition of a very, very finely chopped hard boiled egg.

I use this chopper I purchased from Tupperware years ago. You can find similar choppers at kitchen stores. It really makes getting the egg very finely chopped so easy.

Very, very finely chopped hard boiled egg.

This is how finely chopped the egg should be.

The other ingredient that helps to make the dressing special is onion juice. You don’t want pieces of onion in the dressing, which can be too strong. It can sometimes be found in stores, or even liquor stores (since it is used in some cocktails), but I make my own. It really is very easy and so much less expensive. I place a grater in a bowl, then grate the onion into it.

Once grated, there will be onion juice and pulp in the bowl. I place a fine mesh sieve over a bowl, pour the onion contents into it, and use a spoon to squeeze out all of the juice. Done!

Then, just mix the dressing together. It will have some small lumps in it from the egg. That is as it should be.

Now, on to the salad, which has very simple ingredients – lettuce, ham, turkey and swiss cheese. It is garnished with slivered gherkins and green olives.

The meats and cheese are julienned. I usually make them all about the same size, just because I like to.

The lettuce, always iceberg, is shredded fairly finely.

I prefer to mix all the salad ingredients, but you can also do a more fancy presentation. I mix everything, plate, and garnish with the gherkins and olives. Sometimes I chop the olives and mix them in with the salad so that I get some in every bite. For a fancier plating, mix the lettuce with the dressing and plate. Then add the meats and cheese in pretty rows on top of the lettuce. Again, add the gherkins and olives as garnish. When I do this I serve extra dressing on the side.

I prefer dill pickle or cornichons instead of the sweet gherkins. My husband likes the sweet gherkins. In either case, I hope you enjoy!

Maurice Salad

  • Dressing
  • 2 teaspoons white wine vinegar
  • 1 ½ teaspoons lemon juice
  • 1 ½ teaspoons onion juice
  • 1 ½ teaspoons white sugar
  • 1 ½ teaspoons Dijon-style prepared mustard
  • ¼ teaspoon mustard powder
  • 1 cup mayonnaise
  • 2 tablespoons chopped fresh parsley
  • freshly cracked black pepper, to taste
  • 1 hard-cooked egg, very finely chopped
  • Salad
  • 1 pound cooked ham, cut into strips
  • 1 pound turkey breast, cut into strips
  • 14 ounces Swiss cheese, cut into strips
  • ½ cup sweet gherkin pickles, cut into thin strips
  • 1 head iceberg lettuce , rinsed, dried, and shredded
  • 12 pimento-stuffed green olives
1. Prepare the dressing by whisking together the vinegar, lemon juice, onion juice (see step 2), sugar, Dijon, dry mustard and mayonnaise. Add the parsley and egg; mix well.
2. To make onion juice, place a box grater in a bowl. Grate or shred the onion. Using a small mesh strainer placed over a bowl or ramekin, strain the onion mixture, pressing down on the solids to extract all the juice. Alternately, onion juice can be purchased.
3. In a large bowl, combine the ham, turkey, cheese and lettuce. Add the dressing and mix well. Divide among plates, top with gherkins and garnish with olives.
4. Alternately, divide the dressed lettuce among serving plates. Arrange ham, turkey, and cheese over top. Garnish with pickles and olives. Serve dressing on the side.

Salmon in Parchment with Julienned Vegetables

Posted in Fish, UncategorizedLeave a comment

This is one of our very favorite fish dishes. And, it ticks lots of boxes – healthy, easy, low carb and, of course, delicious! It is based on an Alton Brown recipe, but I have made many changes in both ingredients a preparation.

There is a bit of vegetable preparation, but the final dish is actually cooked in the microwave in just a few minutes. The salmon steams with the vegetables and comes out perfect. The vegetables should all be about the same size and shape so that they cook evenly in the microwave.

To julienne the carrots, slice them on the bias, or diagonally, so that oblong discs are created. Then, slice those into julienne pieces. I snack on the extra pieces!

To supreme the lemon, see my blog post Bermuda Salad. It shows how to supreme an orange. It is done the same way for a lemon.

Save the center and remove any seeds from it and the supremes.

Put all the ingredients for the vegetables in a microwave safe bowl. Squeeze the left over center of the lemon into them. Chop any unused lemon segments and add them. Now cover and microwave 2 minutes. Stir. Microwave 1 more minute. Set aside.

Mound the vegetables on the parchment, to one side of the center. Top with salmon. If the salmon has a thinner end, tuck that under, so the piece of salmon is all about the same thickness.

Top salmon with vermouth, salt, pepper, dill and 3 lemon wedges each.

Roll and twist the edge of the parchment all around the salmon. Tuck the end under.

Cook each individually on high for 3 to 4 minutes. My husband likes his cooked 4 minutes while I prefer 3 minutes. I make his first and let it sit while mine cooks. Unwrap carefully and use a fork to help slide it onto a plate. Enjoy!

Salmon in Parchment with Julienne Vegetables

  • Vegetables
  • 7 ounces shredded cabbage
  • 3 ounces leeks, julienned
  • 3 ounces snow pea pods, sliced
  • 4 ounces carrots, julienned
  • 2 teaspoons dry vermouth
  • 1 ½ teaspoons fresh dill, chopped
  • ½ teaspoon salt
  • fresh ground black pepper, to taste
  • Salmon
  • 2 salmon fillets, 6-8 ounces each, skinned
  • 1 tablespoon dry vermouth
  • 1 teaspoon fresh dill, chopped
  • salt and ground black pepper to taste
  • 1 lemon, supremed
1. For Vegetables: Mix together all ingredients for the vegetables in a microwave safe bowl. Squeeze the juice from the leftover center of the lemon after making supremes into the vegetables. Chop any leftover lemon segments and add those.
2. Cover the bowl and microwave on high for 2 minutes. Stir. Microwave for 1 more minute. Set aside.
3. For Fish: Prepare 2 double layers of 15 x 36 inch pieces of parchment paper.
4. Divide the vegetables evenly between the parchment, mounding them to the side of the middle of the parchment, centered. Top with the salmon fillets. If the fillets have a thin end, tuck that under to make the thickness of the salmon more even.
5. Sprinkle each fillet with 1/2 tablespoon of vermouth, salt and pepper, and dill. Top each with 3 segments of lemon.
6. Fold the parchment in half and fold and roll the edges of the parchment all around the salmon. Tuck the end under the packet. Place on a microwave safe plate.
7. Microwave each plate individually, 3 to 4 minutes, on high. They should read 130 degrees on an instant read thermometer. 
8. Open packets carefully and slide onto the plate. Serve and enjoy!

The Best Chocolate Cake!

Posted in Desert5 Comments

Confession – when I make cake, I usually use a box cake. They really are good and almost always turn out great. But, about 10 years ago, we were having family over for dinner, and the guest of honor was a pretty picky eater. He is a meat and potatoes kind of guy and chocolate is his go to desert flavor. I decided I wanted to make a chocolate cake from scratch.

So, online I went and found this cake. I saw it on the Hershey’s website and found out it has been around for a long time, which to me means it must be good. It’s called Hershey’s “Perfectly Chocolate” Chocolate Cake, and, believe me, it is perfect. Very chocolatey, very moist, and the directions are given for all different variations of the cake – round, rectangular, bundt and cupcakes. You will never need another chocolate cake recipe again!

There was also a recipe for chocolate frosting – which has become my go to chocolate frosting.

The ingredients for this cake are probably in your pantry and fridge right now.

Grease and flour your cake pans.
Stir together the dry ingredients.
Add eggs, oil, vanilla and milk. Mix for 2 minutes.
Mix in the boiling water.

Once you pour in the boiling water, the batter will be very thin. Don’t worry – it should be.

Pour batter into prepared pans.
After baking, let cool in the pans for 10 minutes before removing to cool completely.

Chocolate Frosting

I usually make the chocolate frosting while the cake is baking. That way, I am ready to frost as soon as the cake is completely cool.

I never buy canned frosting, even if I make a box cake. A simple buttercream frosting is very easy to make and is my favorite type of frosting.

Mix butter and cocoa powder.
Alternately add milk and powdered sugar.

Add more powdered sugar or milk if needed, depending on how you like your frosting consistency. I have found that the amounts in the recipe are usually perfect, but if you are going to pipe any frosting, more powdered sugar may be needed.

Fill and frost the cake!

Sometimes I get fancy and do a “Rose” cake or other decorations, using a piping tip, but most of the time I don’t get fancy. It will be delicious either way!

Your cake is ready to serve and enjoy! Believe me, it won’t last long!

The Best Chocolate Cake

  • CAKE
  • 2 cups sugar
  • 1-¾ cups all-purpose flour
  • ¾ cup Hershey’s cocoa
  • 1-½ teaspoons baking powder
  • 1-½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • crisco, for greasing pans
  • flour, for dusting pans
  • CHOCOLATE FROSTING
    • ½ cup butter , melted
    • ⅔ cup cocoa powder
    • 3 cups powdered sugar
    • ⅓ cup milk
    • 1 teaspoon vanilla
1. Cake: Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks (I like to spray them so the cakes don’t stick). Cool completely. Frost with Chocolate Frosting.
4. Chocolate Chocolate Frosting: Melt butter and add to bowl of mixer. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. Makes about 2 cups frosting.
5. Variations on 2 Layer Cake: One Pan Cake: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost. 
6. 3 Layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. 
7. Bundt Cake: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost. 
8. Cupcakes: Line muffin tins (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. Makes about 30 cupcakes. 
9. 1/2 Sheet Cake: Grease and flour the pan. Heat oven to 350 degrees. Pour batter into prepared pan. Bake 30 to 35 minutes, until a toothpick tested near the center comes out clean.

Bran Muffins

Posted in Breads, Rolls and Muffins, UncategorizedLeave a comment

As promised in my Bermuda Salad blog, here is the recipe for Bran Muffins. These are not your typical bran muffins – which are often dry and tasteless. These are flavorful, moist and so yummy. They are easy to make and freeze well. Plus, the batter can be kept in the fridge for up to 2 weeks, so fresh, warm muffins can be baked any time!

They are made with just a few common ingredients.

No need to get out the big stand mixer for these. They are made with a bowl and spoon. This recipe makes about 4 dozen muffins. Obviously, it can be halved if you want.

I do weigh the bran flakes since the recipe calls for 10 ounces.

I just crush the bran flakes with my hands, but they can be put in a baggie and crushed with a rolling pin or what ever you have. They don’t need to be pulverized into powder, just crushed fairly fine.

Mix the dry ingredients together.
Mix the wet ingredients together until all the oil is incorporated.
Make a well in the dry ingredients, then add the wet.
Mix until just incorporated. It will look a little lumpy.
Fill muffin cups with about 1/4 cup of batter

I prefer to use paper cupcake liners instead of greasing the muffin tin. There is less clean up and they look pretty.

Bake until light golden brown.

And done! These are great for breakfast, and with salads and soups. They are excellent with a cup of coffee or tea. Plus, these muffins are a great way to get a little extra fiber in your diet.

Bran Muffins with Bermuda Salad (see previous blog for that recipe).

Sometimes I just keep the batter in the fridge, for up to 2 weeks, but sometimes I make them all at once. They freeze really well, and I thaw on low in the microwave, wrapped in a paper towel. Hope you will give them a try!

Bran Muffins

Makes about 4 dozen muffins.

  • 10 ounces flakes, crushed
  • 5 cups flour
  • 3 cups sugar
  • 5 teaspoons baking soda
  • 2 teaspoons salt
  • 4 whole eggs, slightly beaten
  • 1 quart nonfat buttermilk
  • 1 cup vegetable oil
1. Preheat oven to 400 degrees. Place cupcake liners in a muffin tin. 
2. Mix dry ingredients in a very large bowl.
3. Beat eggs slightly in a medium size bowl, then add rest of wet ingredients. Mix well until oil is incorporated.
4. Make a well in the dry ingredients and pour in the wet; mix only until moistened. Batter will appear slightly lumpy.
5. Fill muffin cups with about 1/4 cup of batter.
6. Bake at 400 for 15 to 20 minutes, until light golden brown.

Bermuda Salad

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This light, refreshing and easy salad has a bit of a history for me. I had this salad at a resort in Bermuda. I don’t remember the resort name, but I sure remember this salad. The salad wasn’t hard to replicate. It is super easy, delicious and beautiful, even though there really isn’t much to it. See the recipe at the bottom of this post.

There a just 4 ingredients, plus the dressing. This is perfect for a busy weeknight dinner. When I make it, I don’t really measure anything, I just mix until it looks good. But, I have added some amounts to my recipe for a place to start when you make it. Adjust the amounts to your tastes.

I like to make my own Thousand Island Dressing, but store bought could certainly be used. One of the reasons I make my own is that I like dill pickle relish in it instead of sweet. This makes way more dressing than needed for the salad recipe, so if it won’t be used for anything else, cut the recipe in half.

Drain the Mandarin oranges.
Mix the chicken and celery.
Add the dressing to taste.
Add the Mandarin oranges and mix lightly, so as not to break them up too much.
Top with cashews and serve.

If we are going to eat the salad right away and I know there won’t be leftovers, I mix the cashews in with the chicken and celery. But if I am making it ahead or know there will be leftovers, I top the salad with them, so that they won’t get soft in the fridge.

I often serve this salad with my Bran Muffins, as pictured, which are the best I have ever had. They are so moist and delicious. Look for a blog on them in the near future.

Bermuda Salad

  • Salad
  • 2 cups cooked chicken, chopped
  • 2 cups chopped celery
  • 1 cup cashews, approximately, to taste
  • 15 ounces canned mandarin oranges, in juice, chilled, drained
  • ½ cup Thousand Island Salad Dressing, or to taste, see below for recipe (or use store-bought)
  • salt and freshly ground black pepper, to taste
  • Thousand Island Dressing
  • 1 cup buttermilk
  • ½ cup sour cream, full or low fat
  • ¼ cup mayonnaise, full or low fat
  • ½ cup ketchup
  • 3 tablespoons pickle relish, I like dill relish in this
  • salt and freshly ground black pepper, to taste
1. Salad: Combine celery, chicken, salt and pepper; mix. Add dressing to taste and mix again. Add oranges and mix lightly. Top with cashews and serve.
2. Dressing: In a medium bowl, whisk all ingredients together. Add salt and pepper to taste.

Parmesan Scones

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Autumn Soup with Parmesan Scones

As promised in the Autumn Soup blog, here is the recipe for the Parmesan Scones. Actually, these are more like biscuits that are shaped like a scones. Nevertheless, they are delicious, and almost as importantly, they are easy. Just a few common ingredients come together to make a savory side that is especially great with salads, soups and stews. The combination of onions and Parmesan really ramp up the flavor. The recipe is at the bottom of the page.

After sautéing some onions, it is just a matter of mixing and forming the scones.
I like to form the dough into 2 smaller discs, to make smaller scones. Be sure to cut them into triangle shapes, but don’t pull them apart. I like to use parchment instead of greasing the pan.
Brush the scones with the remaining heavy cream. This will help them to brown.
Sprinkle with remaining Parmesan after brushing with heavy cream.
Once baked, cut them completely apart for serving.

Parmesan Scones

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped (3/4 cup)
  • ⅛ teaspoon black pepper
  • 1 cup shredded Parmesan cheese , 4 ounces
  • 2 cups Bisquick
  • 1 large egg
  • ⅓ cup heavy (whipping) cream
  • 1 tablespoon heavy (whipping) cream
1. Heat oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray ( I prefer to use parchment paper instead).
2. In small skillet, over medium-high heat, heat oil. Add onion; sauté 5 minutes or until translucent. Remove from heat; add black pepper.
3. Set aside 1 tablespoon Parmesan cheese for top. Place remaining Parmesan in large bowl with biscuit baking mix. In small bowl, with fork, beat egg with 1/3 cup heavy cream until blended. Stir onion and egg mixtures into dry mixture until soft dough forms.
4. Knead 10 times; shape into a ball. Place on prepared baking sheet; pat into 8-inch round. Cut into 8 wedges but do not separate. I sometimes make 2 4-inch rounds, cut each of them into 6, making 12 smaller scones. Brush top with remaining 1 tablespoon heavy cream; sprinkle with reserved Parmesan cheese.
5. Bake at 400 degrees for 15 minutes or until golden. Cut through wedges; separate. Serve warm or at room temperature. .