Cranberry Oatmeal Scones

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.

Cran O Scones

Cran O Scones

Stir together egg and pineapple juice.

Cran O Scones

Add to dry ingredients.

Cran O Scones

Cran O Scones

Cut in butter.

Cran O Scones

Mix in chopped cranberries. Blend well.

Cran O Scones

Spoon by T onto greased cookie sheets.

Cran O Scones

Bake 15-20 minutes or until lightly browned.

Cran O Scones

Squash Cookies

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.

Squash Cookies

Beat sugar and egg.

Squash Cookies

Add melted butter.

Squash Cookies

Squash Cookies

Squash Cookies

Mix in squash.

Squash Cookies

Squash Cookies

Squash Cookies

In separate bowl, sift dry ingredients. Add to wet until just blended.

Squash Cookies

Drop by T onto greased cookie sheets.

Squash Cookies

Bake 10 minutes or until set. Cool on rack.

Squash Cookies

Lemon Raisin Scones

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.

Lemon Raisin Scones

Mix dry ingredients including sugar.

Lemon Raisin Scones

Cut in butter with fork.

Lemon Raisin Scones

Mix juice, milk and extract.

Lemon Raisin Scones

Lemon Raisin Scones

Pour over butter mixture.

Lemon Raisin Scones

Toss gently with fork only until dough is formed. Work in raisins until just blended in.

Lemon Raisin Scones

Lemon Raisin Scones

Turn dough into greased, nonstick or lined muffin tin.

Lemon Raisin Scones

Bake 25 minutes or until light golden. Do not overbake.

Lemon Raisin Scones

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Squash Cinnamon Rolls

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.

Squash Cin Rolls

Squash Cin Rolls

Stir in brown sugar.

Squash Cin Rolls

Squash Cin Rolls

Stir in 1C flour.

Squash Cin Rolls

Stir in egg.

Squash Cin Rolls

Stir in more flour.

Squash Cin Rolls

Work in squash.

Squash Cin Rolls

Stir in milk.

Squash Cin Rolls

Stir in melted butter.

Squash Cin Rolls

Work in remaining flour.

Squash Cin Rolls

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.

Squash Cin Rolls

Stir together cinnamon and sugar. Sprinkle evenly on top.

Squash Cin Rolls

Squash Cin Rolls

Roll up and slice into 1″ high circles. Place on greased cookie sheets. Cover with plastic wrap. Let rise 30 minutes.

Squash Cin Rolls

Preheat oven to 350F.

Squash Cin Rolls

Bake 25 minutes or until golden. Rolls will expand significantly while baking.

Squash Cin Rolls