CRANBERRY-ORANGE WALNUT SCONES
by Jennifer Wickes
1/2 cup sugar
1-tablespoon baking powder
3/4 cup butter
2-tablespoons grated orange zest
1-cup fresh cranberries
1/2 cup chopped walnuts
3/4 cup buttermilk
1/4 cup fresh orange juice
For the glaze:
2 tablespoons half and half
2 teaspoons sugar
Preheat your oven to 425 and butter a baking sheet. In a large bowl,
mix together the flour, sugar, baking powder and salt. Blend the
butter into the dry ingredients, using your fingertips or a pastry
blender, until the mixture is crumbly. Add the orange zest,
cranberries and walnuts and toss to combine. Add the milk and juice,
and stir until the dough is rough.
Gather the dough together and place on a floured work surface. Knead
gently about 10 times. Divide the dough in half and pat each piece
into a circle about 6 inches in diameter and about ½ inch thick. To
glaze, brush the circles with the half and half and sprinkle with
sugar. Cut each circle into eight pie-shaped wedges. Place the
scones, barely touching, on the prepared baking sheet. Bake until
puffy and golden, 15 18 minutes.
Makes 16 scones.
Butternut Squash Soup
1/2 cup onions, chopped
2 tablespoons butter or margarine
2 cups chicken broth
1 pound butternut squash, *
2 each pears, Pared and Sliced
1 teaspoon fresh-snipped thyme leaves
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon coriander, Ground
1 cup whipping cream
GARNISHES 1 each pear, Unpared, Sliced
1/2 cup pecans, Toasted, Chopped
* Squash should be pared, seeded and cut into 1-inch cubes.
Cook and stir onion in margarine in 4-quart Dutch oven until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and
coriander. Heat to boiling; reduce heat. Cover and simmer until
squash is tender, 10 to 15 minutes. Pour about half of the soup into
food processor work bowl fitted with steel blade or into blender
container; cover and process until smooth. Repeat with remaining
soup. Return to Dutch oven; stir in whipping cream. Heat, stirring
frequently, until hot. Serve with sliced pear and pecans.
Source: Public domain recipes converted from Meal Master format.
Apple Butter Cheesecake Bites
Prep time: 10 minutes
Spoon the contents of 1 (8-oz.) tub of cheesecake flavored cream cheese into 15 mini filo shells. top each with about 1/4 tsp. apple butter and a small sliver of green apple. Makes 15 bite-size desserts.