Monthly Archives: May 2009


Recipe of the Week–Cranberry Orange Drop Scones

3 C. flour
1 T. baking powder
½ t. salt
2 sticks unsalted butter, room temp.
½ C. sugar
3 large eggs
1/3 C. Buttermilk
1 T. vanilla
½ C. Craisins or raisins
Zest from 1 orange

Preheat oven to 375 degrees.

Sift together flour, salt and baking powder. In a separate bowl, cream butter, add the sugar and beat until fluffy. Add eggs one at a time then add the flour mixture and the buttermilk. Mix well. Add vanilla. Add the Craisins and orange zest and gently fold into dough. The dough will be sticky.

Place mounds of dough onto parchment lined cookie sheet. I use a large ice cream scoop. Gently flatten out a little. Lightly brush milk over the scone batter. You can sprinkle sugar over them also. Bake for 20-25 minutes until golden brown and firm. Bake time will depend on your oven and the pans you use. Makes 12-15 scones


Recipe of the Week–Blueberry/Peach Crisp

12 peaches—peeled and sliced
2-3 cups blueberries
2 T. lemon juice
1 t. cinnamon
¼ C. brown sugar
2 T. flour

¾ C. flour
¾ C. oatmeal uncooked
½ C. brown sugar
¼ t. salt
1 t. cinnamon
1 stick butter, room temp.

Mix peaches and frozen blueberries together. Add lemon juice (on door in fridge), cinnamon and ¼ C. brown sugar. Mix well. Place into 9 x 13 baking dish sprayed with PAM.

In another bowl combine ½ C. flour, oats, ½ C. brown sugar and 1 stick of butter. Combine with pastry blender until mixture becomes crumbly.

Cover fruit completely with topping mixture.

Bake uncovered in 350-degree oven for 40 minutes. Allow 15-20 minutes to rest/cool before dishing up. Serves 12


Recipe of the week–Hashbrown Casserole

Serves 12 or more

2 lbs frozen shredded or I used cubed potatoes (Or use the Simply Potatoes in the
refrigerated section)
1/2 cup melted butter
1 can of chicken soup (I used cream of Potato)
2 cups of grated cheddar cheese (or one of the 4 cheese mixed)
8 oz. of sour cream
1 teaspoon of thyme
1 teaspoon of salt
1/2 teaspoon of pepper
1/2 small onion chopped
2 cups of Cornflakes, slightly crushed
1/2 cup of melted butter

Place thawed potatoes in 13×9 pan that has been coated with non-stick spray.
Mix together next 7 ingredients and pour over potatoes, smooth out top. Top with crushed
cornflakes and drizzle with melted butter. (I mix the butter and the flakes and then spread it over top.) Bake uncovered in 350° preheated oven for 45 minutes.