Almond-Poppy Seed Scones
Submitted by Sandi Freeman
These scones were sold at our Relay for Life
table and folks loved them.
2 cups all purpose flour
1/3 cup sugar
Tbsp. poppy seeds
1 tsp. baking powder
1/2 cup chilled solid vegetable
shortening, cut into piece
1/4 cup (1/2
stick) chilled unsalted butter, cut into pieces
1/3 cup sour cream
1 large egg
2 t. almond extract
Preheat oven to 400 degrees. Mix first
5 ingredients in processor. Add shortening
and butter. Using on/off turns, process
until mixture resembles coarse meal. Whisk
sour cream, egg and almond extract in small bowl
to blend. Add to flour mixture in
processor and pulse just until dough forms ball.
Transfer dough to lightly floured work surface.
Press dough into 15x3 inch rectangle.
Cut into six 3 x 2 1/2 inch pieces. Cut
each piece diagonally in half to form 12
triangles. Place scones on heavy large
baking sheet, spacing 1 inch apart. Bake
until puffed and pale golden, about 15 mins.
Laureen Curley made these
to serve to the choir between services on Palm
Sunday when they sang for both services.
These disappeared very quickly! She
provided the recipe for us and to share.
1 pkg. yellow cake mix
2½ tsp. allspice
2 tbsp. vegetable
2 medium carrots, peeled, divided
Filling and garnish:
6 oz. cream cheese,
¾ cup powdered sugar
½ cup thawed
frozen whipped topping
Preheat oven to 350º.
Spray each well of a mini-muffin pan with
nonstick cooking spray. For cups, combine cake
mix, allspice, egg, and oil in a bowl; stir
until ingredients are moistened (mixture will be
very thick). Grate carrots. Stir ¾ cup into
batter. Set aside remaining carrots for
garnish. Divide batter evenly among wells,
filling about two-thirds full. Bake for 11-13
minutes or until cups feel firm to the touch.
Whisk together cream cheese and sugar until
smooth; fold in whipped topping. Spoon cream
cheese mixture into a resealable plastic bag;
secure bag and set aside. Remove pan to rack;
cool 3 minutes. With a lightly floured tool,
make slight indentations in tops. Trim corner
of cheese-filled bag; pipe filling evenly into
cups. Garnish with chopped walnuts and reserved
grated carrots, if desired. Makes 24 tartlets.
Cranberry Walnut Pie (from Bon Appetit)
This is the pie I brought to the 2010 Christmas Dinner and
a few people requested the recipe.
3/4 cup packed brown sugar
2 large eggs
3/4 cup pure maple syrup
tbsp. butter melted
1/4 tsp. salt
2 cups chopped walnuts
1 cup fresh cranberries coarsely chopped
Prepare crust and butter pie plate
before putting the crust in the pan. Freeze pie crust for 15 minutes
while making filling. Beat sugar and eggs. Add syrup, melted
butter, vanilla and salt. Stir in nuts and cranberries. Pour into
Bake at 400 degrees for 10 minutes. Reduce to 350
degrees for 35 minutes or until set. Cool completely. Enjoy!
Submitted by Donna Ellis
This recipe doesn't have a history with it, but I made it for one of the
summer coffee hours and got rave reviews!
time: 15 minutes
Total time: 40 minutes
2 cans (8 oz. each) refrigerated crescent dinner rolls, divided
2 pkg. (8 oz. each) cream cheese, softened
1 tsp. vanilla
1 egg, slightly beaten
3/4 cup sugar, divided
2 Tbsp. ground cinnamon
Preheat oven to 350 degrees. Unroll 1 of the cans of crescent dough.
Press onto bottom of greased, 13 x 9-inch baking pan to form crust, firmly
pressing seams together to seal.
Beat cream cheese, vanilla, egg and 1/2 cup of the sugar with electric mixer
on medium speed until well blended. Spread onto crust.
Unroll remaining can of crescent dough onto large sheet of wax paper.
Pat out dough to form 13 x 9-inch rectangle, pressing seams together to seal.
Invert over cream cheese mixture to form top crust; discard wax paper.
Bake 30 to 35 minutes or until golden brown. Combine remaining 1/4 cup
sugar and cinnamon in small bowl; sprinkle over squares before cutting.
Makes 24 servings.
Pecan Pie Bars
by Jan Bittner
brought these bars to a Bible study on Bob Wright’s birthday. We had
to celebrate before we started, and since Bob is known to like chocolate a
little bit . . .
½ cup sugar
1 cup butter, softened
½ tsp. salt
corn syrup (light or dark)
4 squares semi-sweet chocolate
scant 1 cup sugar
3 eggs, slightly beaten
1½ tsp. vanilla
1⅔ cup chopped pecans
In large bowl, with mixer at medium speed, beat flour,
sugar, butter, and salt until the consistency of coarse crumbs. Press
firmly and evenly into greased 15 x 10" pan. Bake at 350 degrees
for 20 min.
Filling: In 3-qt. pan, stir corn
syrup and chocolate over low heat just until chocolate melts. Remove
from heat. Stir in remaining sugar, then eggs and vanilla until blended. Stir in pecans. Pour filling over hot crust and spread
evenly. Bake at 350 degrees for 30 mins. or until filling is firm
around edges and slightly soft in center. Cool in pan on wire rack.
When cool, cut into small bars. Makes about 5 doz.
by Jan Bittner
these frosted brownies for the memorial reception in honor of Stew Joslin
1 cup sugar
1 tsp. vanilla
2/3 cup flour
½ cup cocoa
½ tsp. baking powder
½ tsp. salt
½ cup chopped walnuts
cup brown sugar, packed
3 tbsp. butter
¼ cup cream
1 sq. (1 oz.) unsweetened chocolate
½ tsp. vanilla
shortening, sugar, eggs, and vanilla. Sift dry ingredients together.
Blend with shortening mixture. Stir in nuts. Bake in well-greased
8 x 8 x 2” pan at 350°
for 30 min. Cool. For frosting, combine all ingredients except
vanilla in saucepan. Boil over medium heat for 2 min., or until
chocolate is melted, stirring constantly. Remove from heat. Add
vanilla. Beat with mixer while still hot, until thick enough to spread.
Strawberry Rhubarb Pie
by Amie Giguere, her grandmother's recipe, served at the June Now, for the
(For a 9 inch pie)
1 1/3 cup sugar
1/3 cup flour
2 cups sliced rhubarb
2 cups sliced strawberries
1½ Tbsp. butter, sliced
Heat oven to 425 degrees. Mix sugar and flour.
Combine strawberries and rhubarb. Mix sugar/flour mixture lightly
through fruit mixture. Pour into pastry-lined pie pan. Dot with slices
of butter. Cover with top crust. Cut slits in top crust, sprinkle with sugar.
Seal and flute. Cover edge with 1 ½ in. strip of aluminum foil to prevent
excessive browning. Bake 40- 50 minutes or until crust is nicely browned and
juice begins to bubble through slits. Remove aluminum foil for the last
10 minutes or so.
by Amie Giguere, her great grandmother's recipe.
She made the cream wafers for Stew Joslin's funeral reception.
1 cup butter
1/3 cup heavy cream
2 cups flour
Mix together thoroughly, then divide into three parts. Put
in refrigerator to chill for a minimum of 2 hours.
Roll out dough (1/3 at a time). Keep the rest in the
refrigerator. Roll until 1/8 inch thick. Cut with cookie
cutter. Place cookie cut-outs on waxed paper covered with a layer of
granulated sugar. Turn each cookie over, so sugar is on both
sides. Place on ungreased cookie sheet. (I usually have better luck
with parchment paper since these tend to be fragile cookies). Prick each one
with a fork many times, in all directions. Bake in a 375 degree oven
for 7-9 minutes (do not let the cookies brown). Gently remove from cookie
sheet and cool completely.
¼ cup butter, softened
¾ cup confectioners sugar
1 egg yolk
1 tsp. Vanilla
Mix ingredients together with a mixer. You
may add food coloring if you
wish. Frost one cookie, and top with a
second, so it is like a sandwich.
Raisin Ginger Cookies
Submitted by Linda Bissell who served these cookies at a reception for Rev.
This recipe came to me from my grandmother.
When she and my grandfather were in their late 70s they decided to
take a cross country trip in a camper that he outfitted himself, customizing it
for his and my grandmother's needs! They ended up at my brother's in California,
where he was serving in the Air Force. His wife made these cookies and
they were a great hit with my grandfather, who liked almost anything with
molasses in it. Gram brought the recipe back and made them frequently
for him and all of us. Whenever I make them I am reminded of their
determination to make this trip on their own at that time in their lives.
So there's the story of the cookies!
1 Cup sugar
¼ Cup molasses
2¼ Cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ginger
½ tsp. cinnamon
¼ tsp. cloves
1½ Cup Raisins
large bowl beat shortening until creamy. Gradually
add 1 cup sugar and beat until light and fluffy. Add
egg and beat until well blended. Add
molasses. Blend dry ingredients
and gradually stir into creamed mixture. Mix
dough for 2-3 hours or overnight. When
ready to bake, shape dough into 1¼ in. balls and roll in granulated sugar
and place 2 in. apart on greased cookie sheets. Bake
at 375° for 10–12 minutes, or until surface cracks. Cool
on sheets 2 minutes before removing to rack.
Yields approximately 3½ dozen.
Viennese Walnut Bars
Gallic for the 2009
Christmas Cookie Swap
cup butter or margarine
1 (3 oz.) package cream cheese
¼ cup sugar
Gradually stir in: 1 ¼ cup flour
Put in 13 x 9" pan (buttered).
with: 1 cup chopped walnuts
1 cup chocolate chips
butter, cream cheese, and sugar. Gradually stir in the flour. Put
in a buttered 13 x 9” pan. Cover with walnuts and chocolate chips.
¼ tsp. baking powder
¼ tsp. salt
¼ cup butter or margarine, softened
1½ cups light brown sugar
2 large eggs
1 tsp. instant coffee dissolved in 1 tsp. water
½ cup nuts
together flour, baking powder, and salt. Beat the butter, brown sugar,
eggs, and coffee until well blended. Add the lour mixture and blend.
Spoon over the mixture in pan. Sprinkle with nuts. Bake at 350
degrees about 30 minutes, until firm on top and light brown. Don't over
bake the top. Cool and cut. Makes about 2½ dozen bars.