Cranberry Eggnog Scones
I had some extra eggnog leftover this year and decided to make these scones. Very easy to make and will be done in less than a half hour.
- 2 cups all-purpose flour (10 oz.)
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 5 tablespoons cold butter, cut into 1/4 inch cubes
- 1/2 cup dried cranberries
- 1 cup heavy eggnog
Preheat oven to 425 degrees.
Combine flour, baking powder, sugar and salt in mixing bowl. Whisk to combine. Cut in butter with pastry blender until it looks like course corn meal with a few slightly larger lumps. Stir in dried fruit and mix in. Add heavy eggnog and stir with spatula or fork till dough begins to form.
Pour out onto counter top and knead by hand till it comes together (it will be slightly sticky), only about 5 to 10 seconds. Pat into a round about 1 inch tall, cut in 8 wedges.
Place onto ungreased or Silpat lined baking sheet. May brush with cream and sprinkle with sugar, if desired. (I did both.) Bake 12 to 15 minutes till light brown. Cool on rack 10 minutes before serving. May serve warm or at room temperature. These freeze well.
You may also make these in the food processor. Be careful not to over process.
Makes 8 scones.
“God wants to hear your heart.”
Baked Oatmeal II
For all of you out there that don’t like oatmeal, I would say give this a try. It tastes different than making regular oatmeal. I love oatmeal and it is so good for you. Try a little before you go to bed and it makes you sleep like a baby.
This makes a large amount so I cut it in 12 portions, wrap each portion in plastic wrap and then freeze in a Ziploc bag. Take out of the freezer, unwrap, and put in a bowl. Pop in the microwave for a couple of minutes. Add additional milk and enjoy!
- 6 cups quick-cooking oats
- 1 cup sugar
- 1 cup packed brown sugar
- 2 teaspoons salt
- 1 teaspoon baking powder
- 2 cups milk
- 1 cup canola oil
- 4 eggs, lightly beaten
In a large bowl, combine all ingredients. (I used my mixer.) Pour into a greased 9 x 13 baking dish. Baked uncovered at 350 degrees for 30 to 35 minutes or until set.
Yields: 12 servings
“Everything belongs to God.”
Family Favorite Banana Bread
My daughter gave me strict instructions to get this recipe on my blog. This is the recipe I have made forever and I don’t know why I haven’t gotten it on before now. It is the best!!
- 1 stick unsalted butter, room temperature
- 1 cup sugar
- 2 eggs
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mashed very ripe bananas (3 small to medium)
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 1/2 cup chopped walnuts or pecans, optional
Preheat oven to 350 degrees. Butter a 9 x 5 x 3-inch loaf pan or several smaller pans.
Cream butter and sugar until light and fluffy in mixer. Add the eggs, beating well.
Add dry ingredients together and combine with the butter mixture. Blend well. Add bananas, sour cream and vanilla. Stir well. Stir in nuts, if using, and pour into the prepared pan.
Bake 60 to 70 minutes, until a cake tester comes out clean. (I bake mine 70 minutes and it comes out perfect). Turn out onto a rack to cool.
Makes 1 large loaf or 4 small loaves.
“It is impossible to love Christ without loving others.”
Apple Cinnamon Roll Crescents
Simple to make. Quick, easy and delicious.
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 2 tablespoons milk
- 1/2 cup confectioner’s sugar
- 1 (8-oz.) tube refrigerated crescent roll dough
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- 1 tart apple (Granny Smith), cut into 8 slices
In a small saucepan over medium heat, gently melt butter and brown sugar, stirring often. Once sugar is dissolved, stir in milk.
Using a whisk, mix in confectioner’s sugar. Remove from heat and set aside. Icing will thicken slightly as it cools. (Any small lumps of sugar will often dissolve while resting.)
Unroll tube of crescent dough onto parchment lined (or greased) baking sheet. Break dough apart into triangles.
In small bowl combine brown sugar and cinnamon. Sprinkle evenly over triangles of dough.
Place on apple slice on wide end of each crescent. Beginning at long end roll up dough around apple slice to from crescent roll.
Bake in preheated 375 degree oven for 10 to 12 minutes or until golden brown.
Drizzle warm crescents with reserved icing.
“Daily blessings are reminders of God’s faithfulness.”
Ranch Hash Brown Casserole
I think half of this was devoured by my oldest grandson in one sitting. Of course, he’s a big guy and I think it was comfort food for him with a broken collarbone. He loved it!!
- 8 slices bacon, chopped, optional
- 1 1/2 (30-oz.) bags frozen shredded hash browns
- 2 (16-oz.) containers sour cream
- 2 pkgs. ranch dressing mix (not dip)
- 3 cups shredded Cheddar cheese
- 1/4 cup butter
In skillet over medium heat, cook bacon until golden and crisp. With a slotted spoon, remove from pan and drain on paper towels.
Combine sour cream and ranch dressing mix in a large bowl. Add Cheddar cheese and hash browns, and stir to combine. Hash browns can be frozen or thawed.
Add hash brown mixture to a sprayed 9 x 13-inch baking dish. Top with pats of butter. Bake at 400 degrees for 45 to 60 minutes or until golden brown and bubbly.
This recipe can be frozen and cooked later.
“God’s training is designed to grow us in faith.”
My husband went crazy over these sweet buttermilk biscuits with fresh strawberries. I’m going to have to make these again real soon.
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons orange zest
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 10 tablespoons cold unsalted butter, cubed
- 1 1/2 cups fresh strawberries, chopped
- 3/4 cup whole buttermilk
- 1 large egg, beaten
- 1/4 cup turbinado sugar
Preheat oven to 375 degrees. Spray a 12-inch cast-iron skillet with baking spray with flour.
In the work bowl of a food processor, combine first six ingredients, pulsing to combine. Add butter, and process just until mixture is crumbly. Pour mixture into a medium bowl. Add strawberries and buttermilk, stirring to combine (do not over mix).
On a lightly floured surface, shape dough to a 7-inch circle, 2 inches thick. Using a knife, cut dough into eight triangles. Arrange in prepared skillet, spacing slightly apart. Brush with beaten egg, and sprinkle with turbinado sugar.
Bake until golden brown, 25 to 30 minutes.
“Brokenness can lead to wholeness.”
My husband and I love breakfast for supper. These pancakes are so good, we couldn’t stop eating them. Instead of putting butter and syrup on them, we put lots of butter and cinnamon and sugar. Just the right amount of sweetness! I think these would be good also with bananas sliced on top with whipped cream. Serve with some bacon or sausage and a big glass of cold milk.
- 2 cups dry pancake mix (See my recipe for homemade pancake mix.)
- 1 teaspoon ground cinnamon
- 2 eggs
- 1 cup applesauce (I used a jar of homemade applesauce that I had in the freezer.)
- 1 teaspoon lemon juice
- 1/2 cup milk
In a large bowl, stir together pancake mix and cinnamon. Make a well in the center of the pancake mix. Add the eggs, applesauce, lemon juice and milk; whisk until smooth.
Heat a lightly oiled griddle or frying pan over medium-low heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
“God’s arms of welcome are always open.”