BLUEBERRY SCONES

Sharon Wolff

SERVED HERE ON A RECYCLED PALLET TRAY WITH TEA IN A CROCK

Ingredients

• 4 C flour + flour for kneading
• 4 T sugar
• 4 1/2 t baking powder
• sprinkle of salt
• 1/2 C plus 2 T butter - softened
• 2 eggs
• 3/4 C plus 2 T milk (this recipe used almond milk)
• 1 1/2 C fresh or frozen blueberries

Directions

1. In large bowl combine flour, sugar, baking powder and salt
2. Add butter and mix until crumbly
3. In smaller bowl blend eggs and 3/4 C milk
4. Add to dry ingredients and mix until just moistened
5. Gently knead in blueberries
6. Divide dough into 2 portions 
7. On floured board, shape 1 half at a time into 8" round circles
8. Use pizza cutter to cut into 8 equal wedges
9. Place on greased baking sheet(s)
10. Brush with remaining milk
11. Bake 375 for 15 minutes. If using 2 pans, rotate midway through.

16 scones

Serve warm

CARDAMON COFFEE BREAD

Rita
(Thank you Rita for sharing this recipe and the countless loaves of freshly baked bread you supply!)

7 whole cardamon pods (or 1 t powder)
2 C milk
1 package active dry yeast
2 eggs
3/4 C sugar
1/2 C butter or margarine, softened
2 t salt
6 1/2 to 7 cups all-purpose flour

For glaze:
1 egg, beaten
Coarse sugar

Crack open cardamon pods and heat in small pan for several minutes
Grind or pound seeds and set aside
Heat milk to lukewarm
Add yeast and stir until dissolved
In a large mixer bowl, beat eggs and sugar until foamy
Add milk, cardamon and 2 C flour
Beat at medium speed for 2 minutes until smooth and elastic
Stir in softened butter, salt and enough flour to make dough stiff enough to knead
Knead on floured surface until smooth and satiny, about 5 to 10 minutes
Place in greased bowl, turning to grease top
Cover; let rise in warm place until light and doubled in size
On floured surface divide dough into 3 parts
Divide each third into 3 parts
Form each part into a strip 16 inches long
Braid 3 together, sealing ends
Repeat for remaining 2 loaves
Place on greased cookie sheets
Cover loosely and let rise about 30 minutes until less than doubled in size
Brush loaves with egg; sprinkle with coarse sugar
Bake at 375 for 20 to 25 minutes
Makes 3 loaves

DATE & NUT BREAD

Jeff Byer
1 package dates
2 C boiling water
1 T butter
2 C sugar
2 eggs
2 t baking soda
2 t vanilla
1/4 t salt
4 C flour
1 C chopped nuts

Cut dates, sprinkle with baking soda. Pour hot water over mix and let cool. Cream butter, sugar and eggs, one at a time. Alternate dry ingredients with dates and mix. Bake in ungreased cans. (5 #2 copper lined) Fill half full. Bake about 1 hour in 350 oven.

CHEDDAR CHEESE BISCUITS

Doris Knight

2 C flour, plus additional for kneading
1 1/2 C shredded cheddar cheese
1/2 C dry nonfat dry milk
1/4 C chopped chives (optional)
2 t sugar
2 t baking powder
1/2 t salt
1/3 C butter
1 C plus 1 T water

Preheat oven to 400. Lightly grase baking sheet
Combine flour, cheese, dry milk, chives, sugar, baking powder and salt in medium bowl. Cut in butter to make coarse crumbs. Stir in water just until moistened.
Knead dough 10 times on lightly floured surface. Pat into 8 x 6 inch rectabgle. Cut into 12 biscuits. Place biscuits 2" apart on baking sheet.
Bake 12-16 minutes or until light golden brown
Serve warm