Saturday, January 31, 2009

Orange Raisin Scones

2 cups all purpose flour
3 tablespoons sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons grated fresh orange zest
1/2 cup butter
1/2 raisins
1 egg
1/2 cup buttermilk

1 egg, slightly beaten
3 tablespoons sugar

Combine flour, sugar, baking powder, baking soda, salt and orange zest in a bowl.  Cut in butter with a pastry blender until it forms a crumbly mixture.  Stir in raisins.  Mix slightly beaten egg with the buttermilk, then stir it into the dry mixture.  Put mixture on a floured cloth and knead it 10 times.  Pat or roll out to a 9-inch circle.  Cut into eight sections like you would a pie.  Place on a greased baking sheet .  Brush tops with a slightly beaten egg and sprinkle with sugar.  
Bake at 400 for 10 to 12 minutes until golden brown. 

Makes 8 Scones

Friday, January 30, 2009

Peanut Butter Cup Cookies

Makes approximately 40 cookies

1 3/4 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup peanut butter

1/2 cup packed brown sugar

1 egg, beaten

1 teaspoon vanilla extract

2 tablespoons milk

12 oz. bag miniature chocolate covered peanut butter cups, unwrapped

1 tablespoon sugar (for rolling)


Preheat oven to 375 degrees F (190 degrees C).


1. Sift together the flour, salt and baking soda; set aside.

 2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk.

3. Add the flour mixture; mix well.

4. Shape into balls and roll in sugar and place each into an ungreased mini muffin pan.

Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.


The dough is easier to handle if you chill it for 30 minutes first.

If you don't have a mini muffin pan you can space the cookies 2 inches apart on a cookie

sheet, they will be flatter (see below), but still yummy.

Wednesday, January 28, 2009

Chocolate Chocolate Chip Cookies

2-1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup unsweetened cocoa powder

1 cup butter flavor Crisco shortening

2 Tbsp. strong coffee

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips

1 cup chopped nuts (optional)


1. Heat oven to 375°F.

2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar, coffee and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

Tuesday, January 27, 2009

Dark German Rye Bread

3 cups bread flour

1/4 cup unsweetened cocoa powder

2 pkgs. active dry yest

1 Tbsp. caraway seeds

 2 tsp. salt

 3 1/2 cups rye flour

 8 tsp. wheat gluten

 2 cups water

 1/2 cup honey

 2 Tbsp. olive oil

1. In a large bowl add white flour, cocoa, yeast, caraway seeds, gluten and salt in a large bowl. Stir to mix.

2.  Place water, honey, and oil in a glass bowl or measuring cup and heat in microwave for 1-2 min. until liquid mixture is about 110 -115 degrees, add to dry ingredients and mix until moistened, then beat very hard for 3 minutes.  I use my Kitchenaid stand mixer with the whip attachment, then switch to the dough hook to continue with the next step.

3.  Stir in rye flour, enough to make a soft dough. Knead 8 to 10 minutes.

 Divide dough in half and shape to fit 2 greased loaf pans,  Brush tops lightly with oil and cover with a damp cloth. Raise in unheated oven over a pan of hot water for 1 hour until doubled. Punch down and allow to rise again until almost doubled.Preheat oven to 400 degrees F. Bake 25 minutes. Remove from oven and immediately remove from pans; let cool on rack.

Monday, January 26, 2009

Dark Chocolate Marshmallow Brownies

Marshmallows melt right into these deep dark chocolate brownies.

I will get extra kisses from my little man today for making these!


1 Cup Butter

1/3 cup  unsweetened dark cocoa powder

2 cups white sugar

4 eggs

2 teaspoons vanilla

1 1/2 cups flour

pinch of salt

1/2 cup chopped walnuts

1(10.5 ounce) pkg. minature marshmallows


1/2 cup butter

1/3 cup unsweetened dark cocoa powder

4 cups powdered sugar

1 teaspoon vanilla

1/3 cup milk

1. Preheat oven to 350 degrees F.  Grease a 9 X 13 inch pan.

2. In a large saucepan melt butter over medium heat.  Remove from heat and stir in cocoa until smooth.  Mix in white sugar, eggs,  and vanilla.  Stir in flour, salt,  then fold in pecans and marshmallows.  Spread into prepared pan.

3. Bake for 25- 30 minutes or until the brownies just begin to pull from the sides.  Cool completely.

4.  To make the frosting.  Melt butter in a medium saucepan.  Remove from heat and add cocoa and vanilla,  mix till smooth.   Add powdered sugar and gradually add milk until you get a nice spreading consistency. 

Frost brownies and cut into small squares.

Friday, January 16, 2009