Orange Cranberry Scones

2 cups all purpose flour
1/4 cup sugar
1 tablespoon baking powder 1 teaspoon ground cloves 1/2 Tablespoon Orange Peel
1/2 teaspoon salt
1 1/2 cup Craisins
1 cup heavy cream
2 tablespoon butter, melted
1-2 tablespoon granulated sugar for sprinkling on top before
baking

Preheat your oven to 400 degrees and line a baking sheet with parchment paper, sprinkle with flour and set aside.
In a medium mixing bowl, stir together flour, sugar, baking powder, cloves, orange peel and salt with a fork.
Add Craisins to dry ingredient and gently mix.
Pour in the cream and and stir carefully, just until combined. The dough will be quite moist, similar to cookie dough. Do not overwork dough.
Using floured hands, knead dough just a few times then form into 2 balls and transfer to prepared baking sheet.
Gently pat into a circles roughly 1 inch thick
Cut each circle into six equal triangles and separate them about an inch apart.
Brush the scones with melted butter and sprinkle granulated sugar.
Bake for 12 – 17 minutes, or until golden brown on top. Serve warm.


Mom’s 4 Bean Salad


Servings: 4

1 can Wax Beans
1 can Green Beans
1 can Kidney Beans
1 can Chick Peas (garbanzo beans)
You can, also, use lima beans
1 Onion, Thinly Sliced Rings
3/4 cup Sugar
1 cup Oil
2/3 cup Vinegar
1 teaspoon Salt
1/2 teaspoon Pepper

Drain beans. Mix together 2nd set of ingredients. Pour over beans and onion rings. Let sit in refrigerator overnight.


Scripture Cake



Makes 1 Cake

This cake recipe was popular in the 1800’s. It would appear in the church bulletins. Follow these scriptures for your ingredients:

3/4 Cup Genesis 18:8 (found in the first four words)
1-1/2 Cup Jeremiah 6:20
5 Luke 11:12
3 Cup Leviticus 24:5
3/4 Teaspoon 2 Kings 2:20
3 Teaspoon Amos 4:5
1 Teaspoon Exodus 30:23
1/4 Teaspoon Each 2 Chronicles 9:9
1/2 Cup Judges 4:19 (last part)
1/2 Cup Genesis 43:11 (last part of the verse only)
1/2 Cup Jeremiah 24:5
1/2 Cup 2 Samuel 16:1

Heat oven to 350 degrees. Thoroughly cream butter, brown sugar and eggs. Combine dry ingredients and add alternatively to creamed mixture with milk. Stir in nuts and fruit. Bake in two greased cake pans 30 to 40 minutes.


Apple Pecan Coffee Cake

Apple Pecan Coffee Cake

 

 

 

 

Ingredients

1/2 cup softened butter
1 cup sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup sour cream
5 chopped peeled apples
1/2 cup chopped pecans

TOPPING:
3 peeled thin sliced apples
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons cold butter
1/2 cup chopped walnuts

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt; gradually add to creamed mixture alternately with sour cream and applesauce, mixing well after each addition. Stir in apples and pecans (reserve enough chopped apples to layer bottom of the pan). Grease a 9×12. cake pan. Layer the bottom of the pan with chopped apples, then pour the mixture on top.

For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts.

Layer the top of the batter with the sliced apples, sprinkle the topping over the apples.

Bake at 350° until a toothpick inserted in the center comes out clean, about 40 – 50 minutes. Serve warm or cool completely before serving.

To freeze unused portion: Securely wrap cooled coffee cake in foil, then freeze. To use, thaw in refrigerator.

Vegan Sushi

What you need:

Cucumber
Soft Cream Cheese
Fresh fruits and vegetables

Wash your cucumber then cut it in half. Scoop out or cut out the seeds leaving a hollow cucumber. Slice the hollow cucumber, leaving the slices sushi thick about 1 or 2 inches. Now slice your fruit and vegetables in to thin sticks.
Add a little cream cheese to each cucumber slice on the inside to help hold the first veggie stick to the side. Then add your vegetable and fruit sticks inside the hollow of the cucumber.

For these Vegan Sushi I used apple slices, peppers and mushrooms.

Berea Schools Peanut Butter Squares

Makes 24 Squares

These squares were always a popular dessert at the school cafeteria. We all loved them so much we begged the recipe from the kitchen staff (who gave it up grudgingly). Whenever I make them and take them somewhere they are one of the first things to disappear.

3/4 Cup Melted Butter
3 Cup Peanut Butter
4 Cup 10x Sugar
3/4 Cup Light Brown Sugar
3/4 Teaspoon Vanilla

Topping

6 Ounce Chocolate Chips
Small amount melted butter

Mix together well and press into a 9″x13″ pan.
Top with the following.

Topping

Melt chocolate chips and butter together, stirring into a nice glaze. Pour over all.

Dalton Bobcats Apple Crescents

Ingredients:
1 apple thinly sliced
1 roll of cinnamon rolls

Directions:

Take a cinnamon roll and flatten it into a thin circle of dough.

Place an apple slice in the middle of the circle

Wrap the apple with the dough.

Place the wrapped apple on a lightly greased cookie sheet.

Repeat with the rest of the cinnamon rolls.

Place the sheet in a preheated 475 degree oven for 15 minutes.

Remove and let cool.

LiLi Wren’s PeanuChocoDillas

Ingredients:

Flour Tortillas
Peanut Butter
Chocolate spread (like Nutella)
Vanilla Ice cream

 

Directions

Take 2 tortillas and place them on a plate.

Spread peanut butter on the face of one tortilla.

On the other tortilla spread your chocolate spread

Place the 2 tortillas together peanut butter to chocolate.

Place the tortillas in a skillet over medium heat.   Cook for 3 minutes to brown the tortilla then flip it over and brown the other side.

Remove from the heat and cut into 4 slices.

Place a slice on a plate and top with a scoop of vanilla ice cream.

Jeff Chipmunk’s Apple Bacon Cheddar Bake


Ingredients:

5 medium apples, sliced
1 pound bacon, cooked
3 cups shredded cheddar cheese
1 cup craisins

 

Directions:

Preheat oven to 400 degrees

In the bottom of a baking dish place a layer of bacon.

Cover the bacon with 2 layers of sliced apples.

Add a layer of shredded Cheddar cheese.

Continue the layers ending with a layer of cheese.

Top with craisins for a festive look.

Bake at 400 for 30 minutes or until the apples are soft and the cheese is melted.

Serve.

Aiyana Turtle’s Bacon Wrapped Pickles

Ingredients:
1 Jar of pickle spears
1 pound of bacon
Toothpicks

Directions:

Preheat the oven to 425 degrees

Use paper towels to dry your dill pickle spears.

Start on one end of the pickle and completely wrap the pickle spear with your slice of bacon.

Use a toothpick to secure the end of your bacon to the pickle spear so it does not come unwrapped.

Place on a baking sheet and put in the oven at 425 degrees for 15 to 20 minutes, or until the bacon is crisp.

Serve, enjoy.