Scones 

Mix dry ingredients and cut in butter until mix is crumbly. Beat egg slightly w fork and combine w buttermilk. Mix quickly into dry ingredients w fork. Turn out onto buttered cookie sheet and pat into two circles about 1/2" thick. Cut each into 6 wedges w knife dipped in flour. Prick w fork. Bake at 425 for 10-15 min. Serve hot w lots of butter and jam.

 

Flour

2

c

 

Baking Powder

2.5

tsp

 

Baking Soda

0.25

tsp

 

Salt

0.5

tsp

 

Sugar

2

T

 

Butter

0.25

c

 

Egg

1

 

Buttermilk

0.75

c

 

       Southwestern Flatbread
 Heat oven to 375. Brush large cookie sheet w 1 tsp olive oil. Unroll dough onto oiled cookie sheet. With rolling pin, roll out to form a 17"x 14"rectangle. Drizzle dough w remaining 1 tsp oil; brush to spread. In small bowl, combine sunflower seeds and chili powder; mix well. Sprinkle over dough. Firmly roll rolling pin over dough, pressing in seeds. Break any air bubbles that form. Sprinkle w salt. Bake 12-16 min or until golden brown. Place on wire rack. Cool 10 min. Tear into pieces.

 

                  Olive Oil                                     2                  tsp 

                  Pillsbury Refrigerated French Loaf          1 

                  Sunflower Seeds                           0.5                c roasted salted 

                  Chili Powder                                1                  tsp 

                  Salt                                          1                  tsp Kosher

 

Stuffing, Cornbread

Make cornbread the day before. Mix bread w 2T butter and 2T olive oil, thyme, s&p. Bake @ 350 for 15-20 min. Saute vegetables and sage in 2 T butter and 2 T olive oil until tender. Mix together w bread, cranberries, pecans and cherries. Whisk together eggs, stock, cream and herbs. Pour over bread mix in lasagna pan. Cook covered 30 min and uncovered an additional 20 min or until crusty.

 

  

   Stuffing, Dried Fruit       

Melt butter in large skillet. Add onions, celery and apples. Cook until almost tender. Remove from heat and place in large heat proof mixing bowl. Add all other ingredients except croutons, and mix well. Add croutons all at once, toss until evenly moistened. Bake in greased, tightly covered casserole at 350 for 20 min. Uncover stuffing and bake for 10 min more to brown. For use in a turkey, follow directions for stuffing a turkey.

 

Butter

0.25

c

 

Onion

1

c chopped

 

Celery

0.67

c chopped

 

Apples

2.5

c cored, unpeeled, chopped

 

Brown Sugar

0.25

c

 

Water Chestnuts

8

oz, chopped

 

Nuts, Pecans

1.5

c chopped

 

Orange Juice

1

c

 

Cherries

0.5

c dried

 

Berries, Blueberries

0.5

c dried

 

Salt

1

tsp

 

Parsley

1

tsp dry

 

Thyme

0.25

tsp dry

 

Rosemary

0.25

tsp crushed

 

Bread Cubes

7

c herb seasoned croutons

 

 

Tempura Batter 

Beat 1 egg till fluffy. Add 6T flour, 1/2 c water, 1.5 tsp cornstarch, .25 tsp salt, and .25 tsp baking soda.

 

 

Yorkshire Pudding 

Beat eggs well. Add milk and beat in flour and salt. Cover bowl w plastic wrap and let stand from 1-3 hours. Whisk in 1 T beef fat about 30 sec. Transfer batter to large pitcher. Measure 1/2 tsp of remaining fat into each of standard muffin pan. In 450 oven put pan to heat for 3 min. Remove pan from oven and quickly fill 12 muffin cups. Return to oven and bake without opening door for 20 min. Reduce heat to 350 and bake until deep golden brown, about 10 min longer. Remove and pierce each muffin to release steam. 

 

 

 

Zucchini Bread

Mix dry ingredients and wet ingredients separately. Stir together. Bake 1 hr at 350. Makes 2 loaves

 

Egg

3

 

Vegetable Oil

1

c

 

Zucchini

2

c peeled and grated

 

Vanilla

3

tsp

 

Flour

3

c

 

Salt

1

tsp

 

Baking Soda

2

tsp

 

Baking Powder

0.5

tsp

 

Cinnamon

2

tsp