Monday, November 05, 2018

Pumpkin Scones

Pumpkin Scones

Bake at: 400 degrees on parchment lined baking sheet
10-12 minutes or until toothpick comes out clean
2 cups flour
½ tsp baking soda
1/3 cup packed brown sugar
¼ tsp salt
1 tsp cinnamon
½ cup cold butter, cubed
1 tsp baking powder
½ cup pumpkin puree
¾ tsp ground cloves
3 TBSP milk
½ tsp ground ginger
2 tsp vanilla extract
½ tsp ground nutmeg
1 large egg

·       In a large mixing bowl combine: flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda, and salt.
·       Add cubed, cold butter to dry ingredients. Cut with pastry blender until mixture resembles coarse meal. Note: no special mixer, no problem just use a fork/hands to mix until desired texture.
·       In another medium mixing bowl whisk together: pumpkin, egg, milk and vanilla.
·       Pour wet ingredients over dry ingredients and stir using a rubber spatula until soft dough forms. Dough may be slightly sticky, this is ok but use plenty of flour on next step if it is.
·       Split dough in half in bowl, form two large balls, one from each half of the dough. Roll out dough into a medium size circle one half at a time, heavily floured on both the top and bottom of the dough as well as your rolling pin. (½ - ¾” thick)
·       Using a floured knife or pizza cutter, cut into 8 triangles. Repeat on second half of dough.
·       Bake per the above instructions. Finish with TWO glazes. (see below)
Plain Glaze
Spiced Glaze
1 cup powdered sugar
1 cup powdered sugar
1-2 TBSP milk
1-2 TBSP milk

¼ tsp EACH: cinnamon, cloves, and ginger

Pinch of nutmeg
Note: Make both glaze recipes in separate bowls.
·       Mix milk with powdered sugar, adding slowly until desired consistency.
·       Glaze scones first with the Plain Glaze, spread over tops.
--> Glaze with Spiced Glaze by drizzling over the Plain Glaze
Almost as good as Starbucks! ENJOY!

Tuesday, October 07, 2008

EASY Peach Cobbler Recipe!

EASY Peach Cobbler

Melt 1/2 cup butter (1 stick) in bowl or deep dish. (Can use less)

1 cup flour
2 tsp baking powder

1 cup sugar (can use less)

Stir in:
1 cup milkPour mixture over butter. DO NOT STIR.
1 cup sugar
4 cups sliced peaches (or use canned peaches)Pour over batter. DO NOT STIR.
Sprinkle cinnamon over all.Bake at 350 degrees for 1 hour. Enjoy!

Monday, September 29, 2008

Laurie's Challah Bread

Laurie's Challah Bread (pronounced "hallah")This is a Jewish Bread, which has a religious significance for the Jewish people. They eat it on their Sabbath and sometimes decorate it with sugar glazes, fruit, colored eggs, or candies for special holidays.

1 pkg active dry yeast
1 1/4 cups warm water (110 degrees)
1 tsp salt
1/4 cup sugar
1/4 cup oil (canola, vegetable, etc.)
2 eggs, beaten slightly
2 or 3 drops yellow food coloring
5 to 5 1/2 cups flour, unsifted, preferably bread flour

1 egg yolk beaten with 1 TBSP water
1 TBSP sesame seeds or poppy seeds (optional)

In a large bowl, dissolve the yeast in the warm water. Stir in salt, sugar, oil, eggs, and food coloring. Add 4 1/2 cups of flour slowly to make a stiff dough.

Turn dough out onto a floured counter or board and knead until smooth, adding flour as needed until it is not sticky anymore (about 5 - 15 minutes). Shape into large ball and turn dough over in a greased bowl; cover and let rise in warm place until doubled (about 1 1/2 hours). Punch dough down; knead on floured surface to release the air bubbles.

Divide in five portions (one can be smaller than the other four - set aside). Roll four of the portions between hands to form a rope about 20 inches long. Place the four ropes lengthwise side by side and braid as follows: pick up rope on the right, bring it over next one, under the third, and over the fourth. Repeat, starting with the outer right rope going over, under, over. Repeat until braid is complete. Pinch both ends together, adjusting braids. Place on greased baking sheet.

Roll reserved dough into three small ropes about 5 inches long. Place ropes side by side and make a small 3-strand braid. Lay on top center of large braid. Cover and let rise again in a warm place until almost doubled (about 1 hour).

Mix egg yolk and water; brush mixture gently over braids; sprinkle with seeds if desired. Bake in a 350 degree oven for 30-35 minutes or until loaf is golden brown. Serve warm, or let cool on rack. Makes one loaf. Makes great french toast the next day if it lasts that long!

Note: Can also make two smaller loaves with 3 or 4 ropes each.

Small Challah Bread Loaves
Challah Bread with Sesame Seeds

Monday, June 02, 2008

Laurie's Chicken Bundles


For each portion:

1 boneless chicken breast

½ onion, sliced thin

½ potato, sliced thin

¼ carrot, peeled and sliced thin

¼ bell pepper, seeded and sliced thin

1 TBSP butter, salt and pepper (I prefer seasoned salt)

Layer (as listed) in aluminum foil. Seal and place in 350* oven for 1 hr and 15 minutes. Serve with tossed salad and hot dinner rolls. Quick and EASY! No pans to wash, either!

Wednesday, April 23, 2008

Jason's Chicken Cordon Bleu

I just returned home from Texas where I spent two weeks with our son Jason, his wife Jessica, and their new son, Jackson. When I got there I told them that I planned to cook for them. Imagine my surprise when Jason said, "No Mom, I'm going to cook for you!" This dish is one of the delicious dishes he made while I was there . . .Jason's Chicken Cordon Bleu. I tried this recipe it after I came home but it didn't look as good as this!

Jason's Chicken Cordon Bleu

3-4 Chicken Breasts, preferably thick
Italian dressing
deli ham, sliced thin
thinly sliced cheese, provolone, swiss, or other white cheese
gourmet bread crumbs

Marinate the chicken breasts in Italian dressing for an hour or so. With a sharp knife, cut a hole (on the small side) and wiggle it in the middle of the chicken breast to make a "pouch." Roll up some ham and cheese and slide the roll in the hole. Seal with toothpicks if necessary. Roll prepared chicken breast in bread crumbs. Place on a rack (if you have one) in a baking dish. Bake at 350 degrees for 40-50 minutes or until done. Enjoy!

I asked Jason where he learned to cook like this. His reply. . . "cooking shows on TV." He tapes them and watches them when he comes home from work. I've always encouraged our kids to cook in the kitchen. . . even the boys. I must have done something right!

Sunday, January 27, 2008

Tortellini & Spinach Soup

There is nothing like a delicious warm bowl of soup on a cold day. I've made three different kinds of soups in the last two weeks and will post the recipes here, starting with this one. This recipe was a clipping from the newspaper a few months ago. I made this soup last night for dinner and it was delicious!

Tortellini & Spinach Soup
2 cups chicken broth (I added a little more)
1 (9 oz.) package refrigerated 3-cheese tortellini
1 (14.5 oz) can tomatoes with bell pepper & onion or stewed tomatoes
1 package fresh baby spinach
1 TBSP dried basil or 3 TBSP freshly chopped basil
shredded parmesan cheese (not grated)
dash of pepper
Bring broth to boil over medium high heat. Add tortellini; reduce heat to medium and simmer gently for about 5 minutes. Gently stir in tomatoes. Simmer about 5 minutes more or until tortellini is tender. Stir in spinach one handful at a time. Stir in basil. Cook only until spinach is wilted. Serve immediately in bowls and top with cheese and a sprinkle of pepper. Enjoy!

Friday, December 21, 2007

Party Cheese Ball

I made this cheese ball for a party and also for my coworkers. It disappeared very quickly!

Party Cheese Ball

1 pkg (8 oz) cream cheese, softened
2 cups (8 oz) shredded sharp cheddar cheese (or any kind)
1 jar (5 oz) sharp American cheese spread
1 jar (5 oz) pimento cheese spread
3 TBSP finely chopped onion
1 TBSP lemon juice
1 tsp Worcestershire sauce
Dash garlic salt
½ cup chopped pecans, toasted
½ cup minced fresh parsley
Assorted crackers


In a mixing bowl, combine the first eight ingredients; beat until blended. Cover and refrigerate for 15 minutes or until easy to handle.

Shape into two balls; roll one ball in pecans and one in parsley. (My note: I made one large cheese ball and coated it with pecans.) Cover and refrigerate. Remove from the refrigerator 15 minutes before serving with crackers.

Yields 2 cheese balls (1 ¾ cups each) or one large cheese ball. Enjoy!

Have a very Merry Christmas!