R E C I P E S T O
This is my adaptation from a pear spiced scone recipe. I just love the apple spice flavor and crunchy texture of these delicious scones. Enjoy!
Ingredients 2 cups flour 1 Tbs. baking powder 3 Tbs. sugar 1/2 tsp. salt 6 Tbs. chilled butter, cubed 1 apple peeled & diced 3/4 cup half & half (more if needed) 1/4 tsp. ground cloves 1/2 tsp. nutmeg 1 tsp. cinnamon Glaze 3 cups powder sugar 1/4 cup half & half 1/2 tsp. vanilla 1/4 tsp. ground cloves 1/2 tsp. nutmeg 1/2 tsp. cinnamon Directions Preheat oven to 400* Add flour, baking powder, sugar, salt, spices, & cubed butter to food processor & pulse until grainy. (or use pastry tool by hand) Pour flour mixture into bowl and add chopped apple to flour & toss to coat. Add half & half and fold gently to combine. Put dough on lightly floured counter & form circle 1" thick. Cut into 8 triangles and put on cookie sheet sprayed with cooking spray. Bake 16-18 minutes or until golden. Cool completely on rack. Whisk powder sugar, spices, vanilla, & half & half until smooth. Glaze cooled scones and Enjoy!
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Ingredients
1 onion chopped 8 medium potatoes diced 1 32 oz chicken broth 8 oz cream cheese 8 oz velveeta Directions In a medium saucepan put in the diced onions with a splash of olive oil and cook until onions are slightly brown and soft. Add in the slices potatoes and mix. Cook until potatoes are lightly browned. Add in the chicken broth and put on lid. Cook until potatoes are soft on medium heat. Add in the cream cheese and velveeta. Mash the ingredients and potatoes until it becomes a soupy mixture. Optional toppings for extra flavor- chives, bacon bits, sour cream. Enjoy! *if soup is too thick, add in 3/4 cup of heavy whipping cream. *soup will thicken as it sits so if it looks too soupy, let sit with lid off heat. via ~ Kailey This is probably the easiest bread I've ever made. They are baked in 1 quart, oven~safe bowls. This cookbook is definitely one of my favorites. Bread Toast Crumbs by Alexandra Stafford Peasant Bread INGREDIENTS
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