A friend surprised me on my birthday last year with these they were so yummy! She was so thoughtful to bring them by. (Katie McVey Van Houten) this week I was eating an orange and Logan was eating some raisins and I immediately thought of these. I made them on Saturday and didn't but the glaze on them but ate it with homemade raspberry jam.
Cranberry Orange Scones
Moist and scrumptious, these scones come out perfect every time. I savor the chewy dried cranberries and sweet orange glaze. There's nothing better than serving these remarkable scones warm with the delicate orange butter.
10 ServingsPrep: 20 min. Bake: 15 min.
Ingredients
2 cups all-purpose flour
10 teaspoons sugar, divided
1 tablespoon grated orange peel
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1 cup dried cranberries
1/4 cup orange juice
1/4 cup half-and-half cream
1 egg
1 tablespoon milk
GLAZE (optional):
1/2 cup confectioners' sugar
1 tablespoon orange juice
ORANGE BUTTER:
1/2 cup butter, softened
2 to 3 tablespoons orange marmalade
Directions
In a large bowl, combine the flour, 7 teaspoons sugar, orange peel,
baking powder, salt and baking soda. Cut in butter until the mixture
resembles coarse crumbs; set aside. In a small bowl, combine the
cranberries, orange juice, cream and egg. Add to flour mixture and
stir until a soft dough forms.
On a floured surface, gently knead 6-8 times. Pat dough into an 8-in.
circle. Cut into 10 wedges. Separate wedges and place on an
ungreased baking sheet. Brush with milk; sprinkle with remaining
sugar.
Bake at 400° for 12-15 minutes or until lightly browned. Remove
to a wire rack.
Combine glaze ingredients if desired; drizzle over scones. Combine
orange butter ingredients; serve with warm scones. Yield: 10
scones.
Nutritional Facts: 1 serving (1 each) equals 331 calories, 17 g fat (10 g saturated fat), 65 mg cholesterol, 396 mg sodium, 43 g carbohydrate, 1 g fiber, 4 g protein
1 9X13 inch pan of chocolate brownies 8 oz. of Cool whip 2 Large packages of instant Jello pudding (chocolate) 3 Cups milk 2 Heath Bars (crumbled into pieces)
Prepare chocolate brownies according to recipe on box. Let cool and then crumble into bite size pieces. Set aside.
Add 3 cups milk to chocolate pudding mixes and stir thoroughly. Set Aside.
In a large glass bowl, layer the ingredients in the following order: Brownies, pudding, layer of cool whip, and finally the Heath Bar pieces.
Repeat this process, layering ingredients until gone. (Usually enough for 2 layers.)
8 oz. cool whip 2 large instant vanilla pudding 2 raspberry danish dessert
1. Fix danish dessert according to instructions. Let cool then add frozen raspberries. Set aside. 2. Add 3 cups milk to the pudding packages, then fold in cool whip and cut up bananas. 3. Break angel food cake into pieces. 4. Layer: cake, pudding, danish, cake, pudding, danish. 5. Allow 15-20 minutes to set up. Serves 25
Note: I have only been able to find the Danish dessert in Utah at Albertson’s. If you don’t have this available, you can use raspberry jello. Make it according to the directions for jigglers with fruit. Let the jello set up and then use it as your danish layer. It won’t be as smooth, but will work. If using jello, be careful because it makes the cake layer go soggy faster. Make the trifle as close to serving time as possible. If you make it the night before, it will be soggy.
I love these!!!! I got this from my friend/neighbor Anne Burt.
Pumpkin Bread/Muffins (makes 2 large loaves)
3 1/2 c. flour
1 tsp. salt
1 tsp. cinnamon
1 1/3 c. sugar
2 c. canned pumpkin
4 eggs (beaten)
1 tsp. baking soda
1 tsp. nutmeg
2/3 c. oil
1 c. water
(Optional) package of chocolate chips
Sift together dry ingredients in a bowl (not the sugar). Mix together oil, sugar, water, pumpkin and beaten eggs. Add dry ingredients gradually to liquid mixture. Add the chocolate chips (optional). Pour into greased bread pans. Bake at 325 for 1 hour and 10 minutes.
Note: A large pumpkin can has 3 cups of pumpkin in it. If you want to add all of it, here are the recipe alterations. Otherwise, a medium pumpkin can has 2 cups of pumpkin in it.
5 1/4 c. flour
1 1/2 t. salt
1 1/2 t. cinnamon
2 c. sugar
3 c. canned pumpkin
6 eggs (beaten)
3 tsp. baking soda
1 1/2 t. nutmeg
1 c. oil
1 1/2 c. water
(Optional) 1 to 2 packages chocolate chips
Today I used this recipe but I switched up a few things this is the recipe I made today
2 c. Very ripe bananas(5 small ones)
2 4oz. Sweet potato baby jars
1/2 c. Honey
1 tsp. Vanilla
1/3 c. Almond flour
1/3 c. Coconut flour
1 c. Flour
1/8 c. Chia seeds(optional)
1 tsp. salt
1 tsp. cinnamon
4 eggs (beaten)
1 tsp. baking soda
1 tsp. nutmeg
2/3 c. oil
(Optional)I threw in some raisins till it looked good and about a 1/4- 1/2 chocolate chips
I mashed the banana then added the rest of the ingredients and stirred. I let it sit a few minutes to let the coconut flour absorb into the mixture and then measured it out into muffin tins. Bake at 325 for 25-30 min.(you could probably cook them at 350 for about 15-20 min)
9' graham cracker pie shell 14 oz can sweetened condensed milk 3 egg yolks (whiles not used) 1/2 cup Nellie & Joe's Key West Lime Juice (Maceys) Blend until smooth. Pour filling into pie shell and bake at 350 for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream and garnish with lime slices. I like to add a little lime juice to my whipped cream!
Bring 4 3/4 c. water and 3 1/2 c. sugar to a boil; add one (1lb) pkg. of Marion blackberries to the syrup. Bring to a boil again. Thicken with 3-rounded1/3 cups (approx.1 1/4 C.) of Red berry pie tone diluted with 1 c water or substitute cornstarch for pie toner. This mixture will be quite thick. Remove from the stove. Put in 1 (1lb) pkg. boysenberries 1 (12oz)pkg. frozen raspberries. Fold in gently and let cool. Makes approx.3-5 pies.
For some reason I don't have the temp or the amount of time to bake it I'm guessing about 400* for maybe 30 mins you might have to adjust the temp 25* up or down.
So Yummy this is what I look forward to at Thanksgiving and now my birthday too:)
Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.
Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
Perfect, wonderful, simple salsa like the kind in restaurants. Serve with warm tortilla chips and watch everyone smile.
Ingredients
1 can(28 Ounce) Whole Tomatoes With Juice
2 cans(10 Ounce) Rotel (diced Tomatoes And Green Chilies)
¼ cupsChopped Onion
1 cloveGarlic, Minced
1 wholeJalapeno, Quartered And Sliced Thin
¼ teaspoonsSugar
¼ teaspoonsSalt
¼ teaspoonsGround Cumin
½ cupsCilantro (more To Taste!)
½ wholeLime Juice
Preparation
Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.
You will never need another pizza dough recipe after this one!
yield:2-12 INCH PIZZA CRUSTS; ABOUT 1 LB. OF DOUGH
INGREDIENTS:
for the pizza dough-
1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey {or sugar}
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour {give or take 1/2 cup...depending on the heat & humidity}
for the cheesy garlic bread sticks-
1/2 recipe Fail-Proof Pizza Dough from above
2 tablespoons softened salted butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese {use the real stuff!}
1/4 pound grated mozzarella cheese
{salt & pepper, if desired}
DIRECTIONS:
For the pizza dough--In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn't stick to your hands. Once you reach this stage, knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. The dough should be smooth and easy to work with. And the bowl should be clean! {*This is the point when you could freeze your dough!! Divide into portions, place into freezer bags, seal removing all air and freeze. To use, remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours. Then use as you'd like.} Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours. That's it! Use as desired.
For the Cheesy Garlic Bread Sticks- Preheat oven to 500 degrees with pizza stone inside. {If you don't have a pizza stone, use an upside down cookie sheet...a tip I got from Natalie!}
Mix butter and garlic in a small bowl and set aside.
Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}
Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}
A super easy bar dessert for lovers of salty and sweet.
Ingredients
1 (11.3 oz) box Ritz crackers
1 (8 oz) bag toffee bits
1 (14 oz) can sweetened condensed milk
1 cup milk chocolate chips
Instructions
Preheat the oven to 350F. Spray an 8x8-inch baking dish with nonstick cooking spray.
Place all of the Ritz crackers in a food processor and process until they are fine crumbs. Pour
them into a bowl.
To the bowl of crackers, add 1 cup of the toffee bits and the can of sweetened condensed
milk. Stir until combined. Press into the prepared baking dish. Bake for 10 minutes, then
remove from oven.
Immediately pour the chocolate chips evenly over the top of the bars. Allow them to sit for a
few minutes to melt, then spread evenly over the top. (If they aren't melting, stick the pan back
into the oven for a minute or two.) Sprinkle on the remaining toffee bits. Allow to cool
completely before cutting into squares.
http://www.tasteandtellblog.com/skor-squares/
A friend, Lindsey Curtis, made these for us one day, SO Delicious!!!
"Here's the 10-minute, fool-proof way to get your garden cucumbers on their way to become deliciously sweet pickles."
INGREDIENTS:
1 cup apple cider vinegar
1/8 cup salt
1 cup white sugar
1/4 teaspoon ground turmeric
1/2 teaspoon mustard seed
2 pounds cucumbers
2 sweet onions
DIRECTIONS:
1.
In a small saucepan at medium-high heat, combine cider vinegar, salt, sugar, tumeric and mustard seed. Bring to a boil and let cook for 5 more minutes.
2.
Meanwhile, slice cucumbers and onion. Loosely pack the vegetables in a 1-quart canning jar or other similarly sized container. Pour hot liquid over the vegetables in the container. Refrigerate for 24 hours and enjoy! Keep refrigerated.
First of all, thank you guys so much for all of your kind comments on yesterday’s post on The Scoop. Thank you for reading it, thank you for sharing it. It was so hard to write. Like, really, really hard. So to have such a positive response means so much to me.
We have a lot of sweet roll recipes on the blog. And they’re all Sara’s. For me, sweet rolls are one area where I am just not really willing to experiment once I find a recipe I love. I have been hopelessly devoted to The Pioneer Woman’s dough recipe for a long time now. I can’t go back now.
Growing up, sweet rolls meant a few things: it was a special occasion, my dad was making them, and they were baked in a Dutch oven. Like…with hot coals in the backyard. He was hard core. Now he has two dogs that he makes me talk to on the phone and I’m in charge of the sweet rolls. And I am definitely not cool enough to make them in my backyard.
One thing I love about this dough recipe is that you can either make the rolls right away or you can refrigerate the dough and make it when you’re ready. I’ve used it for cinnamon rolls, I’ve used it for orange rolls, and now we have our new favorite, Lemon Blueberry Rolls. And they were a huge hit.
If you don’t want to use this dough, you can use one of our many other doughs like this one orthis or this or this or this. So pick a dough. Whatever works.
There’s no shortage of dough recipes here. You’re also going to need butter, sugar, the zest of a couple of lemons, and blueberries.
I used wild blueberries–I just get them in the frozen section of my Kroger. I like the flavor and texture better than regular blueberries; they are juicier and more flavorful and they’re also smaller, which lends themselves better towards recipes like this.
Lightly spray a work surface with non-stick cooking spray and roll the dough out into a rectangle that’s about 6×18″. In a small bowl, mix the softened butter, sugar, and lemon zest.
Spread the butter mixture over the dough and then sprinkle with the blueberries.
Roll up tightly, making a log about 18″ long.
Preheat oven to 375.
Spray a 9×13″ pan with non-stick cooking spray and set aside.
Using dental floss, mark the dough into 12 equal pieces. Use the dental floss to cut the dough along the spots that you marked. Place the dough pieces, cut side up, in the pan.
Cover and rise for 30 minutes. Bake the rolls for 15-22 minutes or until golden brown and the innermost rolls are cooked through.
If the edge pieces are getting too brown, lightly place a sheet of aluminum foil over the pan to prevent further browning.
When done, remove the pan from the oven and allow to cool. When the rolls are almost cool, whisk together the glaze ingredients and drizzle evenly over the slightly warm rolls.
Makes 12 rolls.
Lemon Blueberry Rolls Recipe by Our Best Bites; dough recipe from The Pioneer Woman
Dough
2 c. whole milk
1/2 c. canola oil
1/2 c. sugar
1 package active dry yeast
4 1/2 c. all-purpose flour, divided
1/2 heaping tsp. baking powder
1/2 scant tsp. baking soda
1 1/2 tsp. salt
Filling
7 tablespoons butter, softened
1/2 cup sugar
2 tablespoons lemon zest
1 cup blueberries (wild, if you can get them easily)
Glaze
2/3 cups powdered sugar
1 tablespoon melted butter
Juice of 1 large lemon or 2 small lemons
Instructions:
To make the dough, combine the milk, sugar, and oil In a large (at least 4-quart) pot or saucepan. Heat just to boiling, stirring occasionally, and then remove from heat.
If you’ve got lots of ice handy, dump all that you have into a clean sink and then place the pan of scalded milk over the ice. This way, the milk mixture cools quickly and the melted ice just drips down the drain.
When the milk is warm (around 105-115 degrees), remove from ice and sprinkle yeast over the milk mixture. Allow to stand for 10 minutes. Stir. Mix in 4 c. flour and cover. This can be done with a wooden spoon; the dough is VERY soft, more like a batter. Allow to stand for 1 hour.
Mix remaining 1/2 c. flour with baking soda, baking powder, and salt. Sprinkle over the dough and then mix it in with the wooden spoon. Place a sheet of plastic wrap over the pan and refrigerate for at least a few hours and up to a few days. You can also allow it to rise at room temperature for about an hour if you want to make these right away.
When you’re ready to make the rolls, lightly spray a work surface with non-stick cooking spray and roll the dough out into a rectangle that’s about 6×18″. In a small bowl, mix the softened butter, sugar, and lemon zest. Spread the butter mixture over the dough and then sprinkle with the blueberries. Roll up tightly, making a log about 18″ long.
Preheat oven to 375.
Spray a 9×13″ pan with non-stick cooking spray and set aside.
Using dental floss, mark the dough into 12 equal pieces. Use the dental floss to cut the dough along the spots that you marked. Place the dough pieces, cut side up, in the pan. Cover and rise for 30 minutes. Bake the rolls for 15-22 minutes or until golden brown and the innermost rolls are cooked through. If the edge pieces are getting too brown, lightly place a sheet of aluminum foil over the pan to prevent further browning.
When done, remove the pan from the oven and allow to cool. When the rolls are almost cool, whisk together the glaze ingredients and drizzle evenly over the slightly warm rolls. Makes 12 rolls.
Moist and scrumptious, these scones come out perfect every time. I savor the chewy dried cranberries and sweet orange glaze. There's nothing better than serving these remarkable scones warm with the delicate orange butter.
