Today I made Cranberry Oatmeal Scones!
2 1/2C flour, 2C oatmeal, 1 1/4C sugar, 1t salt, 1t baking powder, 1/2t baking soda, 1 egg, 7T cold butter, 1/2C pineapple juice, 10 oz fresh raw cranberries, halved
Preheat oven to 400F. Mix dry ingredients.
Stir together egg and pineapple juice.
Add to dry ingredients.
Cut in butter.
Mix in chopped cranberries. Blend well.
Spoon by T onto greased cookie sheets.
Bake 15-20 minutes or until lightly browned.
Today I made Squash Cookies!
1 1/2C flour, 1T cinnamon, 1/2t baking powder, 1/2t baking soda, 1/2t salt, 1C brown sugar, 2T butter, melted, 1C mashed baked butternut squash, 1 egg
Preheat oven to 350F.
Beat sugar and egg.
Add melted butter.
Mix in squash.
In separate bowl, sift dry ingredients. Add to wet until just blended.
Drop by T onto greased cookie sheets.
Bake 10 minutes or until set. Cool on rack.
Today I made Mango Pineapple Sherbet!
1 mango, peeled and chopped in 1/4″ pieces, 14 oz sweetened condensed milk, 2C pineapple juice, 1/2C citrus vodka
Soak mango pieces in citrus vodka in a glass casserole dish covered with plastic wrap for 2 or more hours.
Mix drained mango with remaining ingredients.
Today I made Lemon Raisin Scones!
3C flour, 1C sugar, 4t baking powder, 1/2t salt, 1/2C very cold butter, 1C raisins, juice of 1 lemon, 2t lemon extract, 1C milk
Preheat oven to 375F.
Mix dry ingredients including sugar.
Cut in butter with fork.
Mix juice, milk and extract.
Pour over butter mixture.
Toss gently with fork only until dough is formed. Work in raisins until just blended in.
Turn dough into greased, nonstick or lined muffin tin.
Bake 25 minutes or until light golden. Do not overbake.
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Today I made Squash Cinnamon Rolls!
3 1/2 C flour, 2 1/4t (1 envelope) dry yeast, 1/4C water, 1 egg, 1C baked, mashed and seeded butternut squash, 1/2C brown sugar, 1t salt, 2/3C skim milk, 4T butter, melted
Filling: 1/4C brown sugar, 1T butter, melted, 1T cinnamon
Put yeast in bowl. Pour warm (105 degrees F – 115 degrees F) water over yeast. Stir to dissolve. Wait a couple of minutes. Mixture should look murky.
Stir in brown sugar.
Stir in 1C flour.
Stir in egg.
Stir in more flour.
Work in squash.
Stir in milk.
Stir in melted butter.
Work in remaining flour.
Place in a greased bowl. Turn ball over once. Let rise 1 hour or until doubled in volume. Punch down dough. Knead a few times on lightly floured board. Roll out to 1/2″ thick into a rectangle. Add filling: Spread melted butter evenly on top.
Stir together cinnamon and sugar. Sprinkle evenly on top.
Roll up and slice into 1″ high circles. Place on greased cookie sheets. Cover with plastic wrap. Let rise 30 minutes.
Preheat oven to 350F.
Bake 25 minutes or until golden. Rolls will expand significantly while baking.