This is a recipe that you'll want to make again and again because they're so easy and delicious!
Makes 8 scones 2 cups all-purpose flour 1 Tbsp baking powder 1/2 tsp baking soda 1/4 tsp salt 6 Tbsps sugar 1 Tbsp grated orange peel 1/2 cup cold butter, cut into pieces 2/3 cup buttermilk (or reg milk and 1 1/2 tsp vinegar, mix and let sit for 5 min) 1 cup dried cranberries ( or Craisins) 1 Tbsp milk Preheat the oven to 425. Lightly coat a baking sheet with cooking spray, Combine the flour, baking powder , baking soda , salt, 4 Tbsp sugar and orange peel and mix well. Cut the butter in with a pastry blender or food processor. Stir in the buttermilk and dried cranberries, mixing just until the dry ingredients are moistened. Tun the dough out onto a lightly floured surface. Knead it five or six times and pat into an 8" circle. Cut into 8 wedges and place them 1" apart on the prepared baking sheet. Brush the wedges with the milk and sprinkle with the remaining 2 Tbsp sugar. Bake for 15 minutes, or until they are golden brown. Remove from pan and cool on wire racks.
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This is one of my favorite recipes! It's so light and springy, yet the orange glaze just melts in your mouth!
Cake: 2- 1/4 cups cake flour 1 - 1/2 cups sugar 1 tsp salt 1 tsp baking powder 1/2 cup vegetable oil 6 egg yolks 1/4 cup water grated peel of one orange 1/2 cup orange juice 1 Tbsp vanilla extract 1 cup (about 8) egg whites Glaze: 2/3 cup sifted confectioner's sugar 2 Tbsp orange juice 2 tsp grated orange peel Preheat oven to 325 degrees . Sift together the flour, 3/4 cup of the sugar, salt, and baking powder. In a seperate, large bowl, beat the oil, egg yolks, water, orange peel, orange juice and vanilla. Stir in the dry ingredients and blend well. In another seperate bowl, beat the egg whites until fluffy. Gradually add the remaining 3/4 cup of sugar and beat until stiff and glossy, but not dry. Stir 1/3 of the egg whites into the batter, and then fold in the remainng whites. Pour the batter into an ungreased 10" tube pan and bake for 1 hour, or until the cake bounces back when touched. Immediately invert the cake when done to cool and remove fom the pan. To make the glaze: In a small bowl, stir together all the ingredients until it's nice and smooth. Brush the glaze over the cooled cake. This is seriously one of my favorite dishes to make!! I just made it last night, and everybody was begging for another bowl even though we were all stuffed! It's super easy to make, but it does make a lot!!
1 lb ground beef 2 packets taco seasoning mix 1 can ranch style beans (or chili beans), undrained 1 can corn , drained 1 32 oz box macaroni noodles 16 oz cubed Velveeta (1/2 block, and I use the generic version) 1/3 cup milk Start off by getting water boiling for macaroni in a large pot and cook noodles to directions. Drain and set aside. While noodles are cooking, brown ground beef in a smaller saucepan and drain when done. Add both taco seasonings and the needed water as the seasoning directions say. Simmer for about 10 minutes and then add beans and corn. In the noodles pot, add the cheese and milk and melt until nice and creamy. If it's too thick, add a tad more milk, but don't overdo it! Stir in noodles until well coated in cheese mixture. Add the meat mixture to noodles and mix well. Serve with crushed tortilla chips on top for best results,and be ready for everybody to be howling for seconds!! This is one of my grandma's old recipes! It's very fun to make and you can do pretty much any flavor and any color! Be creative!!
2 cups Sugar 1 cup of water 1/2 cup of Vinegar 1 Tbsp butter 1 tsp vanilla a pinch of baking soda food coloring various flavoring extracts In a saucepan, combine sugar, water and vinegar and stir until dissolved. Cook over moderately low heat until, when dropped from a spoon into cold water, the mixture forms threads. Now mix in the other ingredients, flavoring and coloring to taste. Grease a cookie sheet and pour the taffy out to cool. Butter your fingers and make several balls once toffee is cool enough to handle. With your fingers, pull the taffy until it is satiny smooth. Roll into a rope shape and cut into bite-sized pieces. Wrap individually in clear cellophane or plastic wrap. |
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