This scone recipe from "Good to the Grain" by Kim Boyce calls for brown butter. It is a little time consuming because you brown the butter, then chill in freezer til firm. It is then added to the scone dough as usual. I am envisioning using brown butter in a lot of recipes that call for cutting chilled butter into flour. I still wish I could go to Trader Joe's and buy sticks of prebrowned butter, but then I would be like those people who buy chocolate milk, and I always make fun of them.
As far as pantry purging goes, I am down to 2 cups of sugar, 1.5 sticks of butter and maybe 3 cups of flour. We had cinnamon bun pie that I resurrected from the freezer today with good results. Upcoming dinners will include ramen made with Maddy's tonkotsu broth, elk burgers, and quinoa cakes. Costco trips are verboten. T-minus 2 weeks til moving day. Ginny's kitchen will be smaller, but we are finally done with goodbyes!
In a classic bait-and-switch I will leave you with a recipe whose delicious end product is loaded with fiber (nature's broom!), not particularly photogenic, and definitely not appropriate for long car trips.
Colon Blow Bars
3 cups rolled oats
1 package pitted dates (~1-1.5 cups dates)
3/4 cup honey
1/2 cup chopped apricots
1 cup toasted nuts (I used walnut pieces and pepitas)
1/4 cup sesame seeds
1 cup dried cherries
pinch of salt
1 tsp Chinese five spice powder
In the bowl of a food processor whirl the dates and oats together with salt and spice. Warm the honey briefly in a microwave until it is the consistency of syrup and drizzle into the food processor. Remove from food processor and knead in the dried fruit and nuts. Press into a pan that you have sprayed lightly with cooking spray. Chill til firm. Don't even think about taking these hiking.