#64 Cranberry Orange Scones

2 cups flour
2 t baking powder
1/2 t salt
1/4 cup sugar
1/3 cup butter, chilled
3/4 cup fresh cranberries, coarsely chopped
1 T orange peel
1 egg, beaten
3/4 cup buttermilk

Combine flour, baking powder, salt and sugar. Cut in butter. Mix in orange peel and cranberries. Combine buttermilk and egg and then mix into dry until dough sticks together. Drop onto parchment covered baking sheet. Bake 400 degrees. Cool slightly and drizzle with glaze.

Glaze

3/4 cup powdered sugar
1 t orange peel
3 T orange juice

Mix together until smooth

#63 Sweet Potato Casserole

A sweet potato casserole recipe, made with mashed sweet potatoes and a crunchy pecan topping.

This recipe is like a dessert it is SO yummy.

I found it in the Southern Food Section of About.com

 

Ingredients:

•3 cups mashed sweet potatoes
•1 cup brown sugar
•2 eggs, lightly beaten
•1 teaspoon vanilla
•1/2 cup milk
•1/2 cup melted butter

•Topping:
•1/2 cup brown sugar
•1/3 cup flour
•1/3 cup melted butter
•1 cup chopped pecans

Preparation:

Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.

Serves 6 to 8.

#62 Buffalo Cookies

1 cup butter flavored shortening
1 cup sugar
1 cup packed brown sugar
2 T Milk
1 t vanilla
2 eggs
2 cups flour
1 t baking powder
1 t baking soda
1/2 t salt
1 cup oats
1 cup corn flakes, crushed to about 1/2 cup
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans
1/2 cup flake coconut

Heat oven to 350 degrees. Grease baking sheets.
Combine shortening, sugars, milk and vanilla. Beat at low speed until well blended. Add eggs; beat at med speed until well blended.Combine flour, baking powder, baking soda and salt. Add gradually to shortening mixture at low speed. Stir in oats, corn flakes, chocolate chips, nuts and coconut. Drop large tablespoons full onto cookie sheets. Bake for 12-14 minutes, or until lightly browned around edges, but still slight soft in the center. Cool.

#61 Lentil Soup

3 slices of bacon, chopped
1 medium onion, chopped
1 large carrot, sliced
1 large stalk celery, sliced
1 clove of garlic, minced
4 cups of water
12 oz of dried lentils
1 chicken bouillon cube
2 T snipped parsley
1 t salt
1/2 t pepper
1/2 t thyme
1 bay leaf
1 can, (28oz) whole tomatoes
1 cup water

Fry bacon in a Dutch oven, add onion, carrot, celery and garlic. Cook about 10 min. Stir in 4 cups of water, lentils, bouillon cube, a, parsley, salt, pepper, thyme and bay leaf. Heat to boiling, reduce heat. Cover and simmer about an hour. Add more water if needed. Stir in tomatoes with liquie and 1 cup water. Simmer 15 minutes.

This comes from an early 80's version of the Betty Crocker Cookbook.

#60 Soft Chocolate Chip Oatmeal Pecan Cookies

1 cup butter, softened
3/4 cup brown sugar, packed
1/4 cup white sugar
1 (3.4oz)pkg instant vanilla pudding
2 eggs
1 T vanilla
2 cups semisweet chocolate hips
1 cup chopped pecans
2 1/4 cups flour
1/2 cup oatmeal
1 t baking souda
1 t baking powder
1/4 t salt

Preheat oven to 350 degrees.
Cream together the butter and sugars. Beat in the instant pudding mix until blended. Stir in the eggs and vanill. Blend in the dry ingredients. Stir in the chocolate chips and nuts. Drop by rounded spoonfuls onto ungreased cookie sheet.

Bake 10 to12 minutes. Edges should be golden brown.

Let sit 2 minutes before removing from cookie sheet.

This was given to me by one of my students at the Panguitch quilt walk. I halved the original recipe, and it still made a big batch of cookies.