2 Cups flour
1 T. baking powder
2 T. granulated sugar
2 T. brown sugar
1/2 t. salt
5 T. butter – cold, cut in pieces
3/4 Cup heavy cream
1/2 cup mini chocolate chips (optional)
Preheat oven to 400 degrees. Stir together dry ingredients. Cut in cold butter. Add chocolate chips. Stir together heavy cream and egg, then mix into dry ingredients until dough begins to form. Turn onto counter and knead until dough comes together. (Be careful not to over work the dough) Press into a disc about 1″ thick then transfer to an ungreased baking sheet. Cut into wedges and separate slightly. Bake immediately, about 14 minutes. If you wish to put a glaze on them (yum), stir together about a cup of powdered sugar, 1/4 t. vanilla and water and drizzle over scones once they are out of the oven.
For Cranberry Orange Scones:
Add zest of one orange to the dry ingredients. Stir in 1/2 cup dried cranberries in place of the chocolate chips. Add 2 T. orange juice with the cream and egg.
2 sticks butter (1c) or part butter/part shortening
1 teaspoon vanilla
2-4 Tablespoons milk
4 cups sifted confectioners sugar
pinch of salt (if using unsalted butter or shortening)
Cream butter, add sugar gradually, mixing in milk as needed to keep it smooth. Add vanilla. Add more milk to desired consistency. *If you use water instead of milk, the icing will set up a little bit better for keeping at room temp.
2 cans artichoke hearts
1 cup mayonnaise
1 cup mozzarella cheese
1 cup parmesan cheese
1 small onion
1 package chopped spinach
Combine and bake at 350 for 30 minutes
2 Cups long-grain white rice
1/2 Cup Margarine — Melted
1/4 Cup vegetable oil
2 Cups Onion — Finely chopped
1/2 Piece Bell pepper — Finely chopped
3 Ribs Celery — Finely chopped
4 Cloves Garlic — Finely chopped
2 Cups Shrimp — Lightly Sauteed Peel
2 Cups Chicken Breasts — Lightly Sauteed Dice
2 Cups Smoked Sausage — Lightly Sauteed Dice
1/2 Cup Canned Tomatoes — Squeezed
3 cups chicken broth
1 tbl Worcestershire sauce
4 tbls Louisiana hot sauce
1 Tbl kitchen bouquet
3 tsp cayenne pepper — ground
1/4 stick sweet cream butter — melted
1/2 cup green onion — thinly sliced
4 Tbls parsely — finely minced
First take a 5 quart cast iron dutch oven and mix rice and melted
margarine together thoroughly. You want to be sure that each grain is
coated with the margarine.
Meanwhile in a 12 inch heavy aluminum skillet, heat the veg. oil over a
high flame and fry down the onions, green pepper, garlic, and celery until
they are brown.
Drop in the shrimp, chicken, and sausage; and fry them along with the
veggies until the meat is seared (you want to seal in the juices).
Now mix the meats and the sauteed veggies into the raw rice. Toss in the
squeezed tomatoes, pour in stock , stir in all the remaining ingredients
EXCEPT the green onions and parsley. Then pour in butter and mix
everything together well until the dish is uniformly blended.
At this point, cover dutch oven tightly and bake it at 375 for 45 min.
Toss in the green onions and parsley. Stir the jambalaya to mix all
Once more, cover the pot again and continue to bake it for another 15
minutes until the rice is tender and flaky.
Serve it immediately piping hot. right from the pot.
2 tablespoon sugar
2 cups flour
2/3 cup butter
1 teaspoon salt
6 tablespoons ice water — * see note
Mix dry ingredients.
Cut in half of the butter, then cut in the other half of the
Add water one tablespoon at a time, stirring with a fork.
Water should not be added to the outside of the dough, but should be mixed
well, while combining.
To bake this crust, roll crust out, and place in pie-pan.
Poke crust genereously with a fork on the bottom and on the sides to avoid
Line the inside of pie-crust with a double thickness of foil, covering
the entire crust, and wrapping down the outside of the pan approximately
1/2 to 1 inch.
bake at 425 degrees for eight minutes.
bake for 5 minutes, or until crust is golden brown.
* water: 5 to 7 tablespoons of ice-water depending on texture