Sunday, January 4, 2009

Pumpkin Scones with Berry Butter

I tried this recipe from my Mom's October/November 2008 copy of Taste of Home. Such a fantastic source of recipes! This particular magazine had a whole section on recipes made with pumpkin. What could be better?!? This recipe stood out to me and was actually the grand prize winner in their "Pumpkin Patch Specialties" contest. I decided it would be the perfect breakfast for Christmas Eve morning. I was right! This is such a delicious recipe and simple to make. I love scones, but these in particular are fantastic. And the cranberry butter recipe to accompany the scones - amazing! Just make sure and make the butter the night before. It's better that way. I know the Fall months of baking pumpkin recipes are over, but in my personal opinion, pumpkin recipes are great year round! :) Give this a try - you'll love it!


Berry Butter
2 tablespoons dried cranberries
1/2 cup boiling water
1/2 cup butter, softened
3 tablespoons confectioners' sugar

Place cranberries in a small bowl; add boiling water. Let stand for 5 minutes; drain and chop. In a small mixing bowl, beat butter until light and fluffy. Add confectioners' sugar and cranberries; mix well. Cover and refrigerate for at least one hour.

Pumpkin Scones
2-1/4 cups all-purpose flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1-1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup cold butter
1 egg
1/2 cup canned pumpkin
1/3 cup milk
2 tablespoons chopped pecans, optional

In a large bowl, combine the flour, brown sugar, baking powder, pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, pumpkin and milk; add to crumb mixture just until moistened. Stir in pecans if desired.

Turn dough onto a floured surface; knead 10 times. Pat into an 8-inch circle. Cut into 8 wedges; separate wedges and place on a greased baking sheet.

Bake at 400 degrees for 12-15 minutes or until golden brown. Serve warm with berry butter.

Yield: 8 scones and about 1/2 cup berry butter


Tuesday, January 8, 2008

Fruit Oatmeal Cookie Bars

I've been thinking with the dawn of this new year that I really need to start paying more careful attention to the things I feed my kids. It seems lately that all they want to do is eat, and when they recently devoured an entire box of Kellogg's® Nutri-Grain® Cereal Bars within the span of two short days, I knew I reallllly needed to get serious...for their sake, and for the sake of our grocery budget! And I've been inspired lately to try more home made meals and snacks, as opposed to conveniently prepackaged food items, so this afternoon I tried these yummy Fruit Oatmeal Cookie Bars found at They were a big hit during our Tuesday Tea Time today! Just as good (if not better) than the name brand store bought variety (at least in my opinion), and, if not actually better for my kids, I at least felt better for having made them myself. :)

Fruit Oatmeal Cookie Bars

1/2 cup butter, softened
1/2 cup packed brown sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 1/2 cups rolled oats
1 1/2 cups any flavor fruit jam

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

Combine the butter, brown sugar, flour, baking soda, salt and rolled oats. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the preserves over the top and sprinkle with the remaining crumb mixture, gently pressing crumbs into jam.

Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Allow to cool before cutting.


Saturday, December 29, 2007

Belgian Wassail

I tried this recipe for the first time this year and found it to be surprisingly delicious despite how easy it was to prepare. And you can easily pour the leftover wassail back into the apple juice container and refrigerate; simply warm up a cup of it in the microwave anytime you want!

Belgian Wassail

2 oranges
2 lemons
4 cups water
1 tablespoon allspice
2 cinnamon sticks
1 cup sugar
1 gallon apple juice

In large bowl, squeeze juice from oranges and lemons. Reserve juice and rinds. In large saucepan boil water, orange and lemon rinds, allspice and cinnamon. Simmer 1 hour. Remove rinds and add sugar, apple juice and reserved juice. Stir to dissolve sugar. Serve hot.

Makes 20 servings.


Tuesday, December 18, 2007

Pasta Bake

I have been making this recipe for years! It meets so many family menu needs - cheap, easy, fast, large and mighty tasty!

Italian Pasta Bake

1 lb. ground beef or Italian sausage
4 cups mostaccioli or penne pasta, cooked, drained
1 jar or can of spaghetti sauce, any type
3/4 cup grated Parmesan cheese, divided
2 cups shredded Italian cheese

Brown meat in large skillet and drain.

Stir in pasta, spaghetti sauce and 1/2 cup Parmesan cheese. Spoon into 9 x 13 baking dish. Top with shredded cheese and the remaining 1/4 cup Parmesan cheese.

Bake at 375 for 20 minutes.


Wednesday, November 21, 2007

Cranberry-Orange Bread

This delicious recipe came from the mother of my mother's dear friend growing up, Mrs. Beissner. It is a delicious recipe and really pretty easy to put together. The kids helped me with it today!

Cranberry-Orange Bread

2 cups sifted flour
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/4 cup shortening
3/4 cup orange juice
1 Tbsp. grated orange rind
1 egg, well beaten
1/2 cup chopped nuts
1-2 cups fresh cranberries, coarsely chopped

Sift together flour, sugar, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse cornmeal. Combine orange juice and grated rind with well-beaten egg. Pour all at once into dry ingredients, mixing just enough to dampen. Carefully fold in chopped nuts and cranberries. Spoon into greased loaf pan. Spread corners and sides slightly higher than the center. Bake at 350 for about an hour or until crust is golden brown and toothpick inserted comes out clean. Remove from pan. Cool.

** I am not a nut person, so I leave them out. It is still delicious!


Wednesday, October 10, 2007

Pumpkin Chocolate Chip Cookies

These soft cookies are a fall favorite in my family, and I've been meaning to share the recipe here for over a month now! The kids and I made another double batch yesterday and their numbers are rapidly diminishing. :)

Pumpkin Chocolate Chip Cookies

1/2 C. butter or butter flavored Crisco
3/4 C. brown sugar
2 eggs
1/2 tsp. vanilla
1 C. canned pumpkin puree
2 C. flour
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. baking soda
1/4 tsp. salt
1 C. chocolate chips

Cream together butter and brown sugar, then add eggs, vanilla, and pumpkin and beat well. Combine the flour, baking powder, cinnamon, baking soda, and salt, and stir into mixture. Stir chocolate chips into the batter, and drop by spoonfuls onto greased cookie sheet. Bake at 375 degrees for 10-12 minutes.


Tuesday, October 9, 2007

Taco Salad

Two recipes in one day! I guess I'm making up for not posting any in so long!

This recipe is one my mom has made for a number of years. I hadn't made it in awhile and finally prepared it for dinner last night. It's such a wonderful salad, I just have to share the recipe. Our version has changed somewhat over the years, but I will post the original recipe to the best of my memory. Some of the ingredients you just add as much as you prefer. The original recipe is for twice the amount I suggest - and my family has been known to consume it all in one night - but unless you have a very, very big bowl, you may want to see if the smaller portion is enough. :)

Taco Salad

1 head of iceberg lettuce, chopped
1 bunch of green onions, chopped
tomatoes, diced
1 lb. hamburger meat
1 15oz. can Ranch Style beans
shredded cheddar cheese
1 bag chile cheese flavored Fritos
creamy italian dressing

Mix together the lettuce, green onions, and tomatoes in a large bowl. Brown the hamburger meat and warm up the beans on the stove. Drain the hamburger meat and drain and rinse (with warm water) the beans. Stir into the salad mixture. Add desired amount of cheese. Crunch up the Fritos and either stir directly into the salad before serving, or add to individual servings to maintain crunchiness. Add dressing if desired.

Variation: Though the dressing was always very yummy in the salad, to keep the salad healthier, we no longer use it. The Fritos flaver it enough. Personally, I like to use baked Tostitos in place of the Fritos. They don't give the additional flavor, so I also add a little picante sauce, like a dressing. Today I tried something new since I didn't have any picante sauce. I sprinkled just a little Lawry's Seasoned Salt into my bowl of salad. Perfect! I think this will be my new preferred way to eat it! Of course, the rest of my family still sticks with the Fritos. And I must say, they really do make the salad extra yummy!!!