Cranberry and White Chocolate Scones – Morrigan
* 1 3/4 cups flour * 1/4 cup sugar * 2 1/2 teaspoons baking powder * 1/2 teaspoon salt * 5 tablespoons chilled unsalted butter, cut into pieces * 6 tablespoons half-and-half * 1 large egg, beaten * 1/2 cup fresh or frozen cranberries * 1/2 cup white chocolate chips ore more depending on if you are a chocolate fiend like me
1. Preheat oven to 400 degrees F. 2. In a bowl by hand or using an electric mixer, blend together the flour, sugar, baking powder, salt, and butter. 3. Add the half and half, beaten egg, cranberries, and the white chocolate chips, and stir until the dough holds together. 4. Turn out onto a lightly floured board and knead for 2 minutes. 5. Form into a 1/2-inch thick round, then cut the round into 8 wedges or whatever shape you like, mine came out in various shapes and sizes lol 6. Spray a baking sheet with vegetable oil, then transfer the scones to the sheet. 7. Bake the scones at 400 degrees F for 14 minutes or until golden brown.
3 cups diced rhubarb 1 1/2 cups strawberries 3/4 c sugar Pie crust dough, enough for top and bottom
Mix the cut rhubarb and strawberries together in a bowl, and gently toss with the sugar. Let the mixture rest to allow the juices to drip to the bottom of the bowl. Let it sit for approximately a half hour.
Divide the dough in half, and roll out both pieces.
Place one crust in a 9″ pie shell. you can buy premade pie crust or make the pastry yourself, i buy the premade pastry as i am horrible at making it lol. Add the rhubarb mixture and pour the juice over top evenly.
You can form a lattice by cutting strips and placing them over top, or simply lay the crust down over the pie, i lay it over the pie in one piece.
Trim edges, and crimp down using a fork.
Bake at 350F for 40 to 50 minutes.
Vicky WAU Ireland
7 oz plain flour
3.5 oz butter
1 tsp caster sugar
1 small egg, beaten
1 lb rhubarb, washed and cut into 1.5 in pieces
4 oz caster sugar
2 tbsp corn flour
Preheat the oven to 200C Gas Mark 4. Place the flour and salt in a bowl and rub in the butter until the mixture resembles breadcrumbs. Add the sugar, stir in the beaten egg and enough water to make a firm, smooth dough. On a lightly floured surface, roll out the pastry and use to line a 9 in flan tin. Chill for 15 minutes. Bake blind for 10-15 minutes, remove the paper and baking beans and bake for another 15-20 minutes, until firm and pale golden. Place the rhubarb in a pan with 5 fl oz water and simmer gently until soft but not stingy. Add the sugar and stir until dissolved. Blend the corn flour with a little water, stir it into the rhubarb. Bring to the boil, stirring continuously until the mixture thickens. Reduce the heat and simmer for 3 minutes. [...]
8 ounce package of cream cheese, softened
1 cup grated cheddar cheese
2 tablespoons lemon juice
1 medium-size peeled cored apple
1/2 teaspoon black pepper
1 tsp. lemon thyme or other lemon herb–lemon basil, lemon verbena
In a bowl, combine the cream cheese, cheddar cheese and lemon juice. Grate the apple into cheese mixture. Add in the pepper and herbs. Mix well and chill. Makes 2 1/2 cups. Use on bagels, toast, crackers or apple slices.