Scones ( Mrs Noden)

Yield

24

Ingredients

  • 4 cups flour
  • 2 tsp cream of tartar
  • 1 tsp soda
  • 1 tsp salt
  • 6 tbsp white sugar
  • ½ cup shortening
  • 2 eggs
  • 1 cup buttermilk

Directions

  1. Makes soft dough
  2. Cut into 6 pieces, Pat into round shape. Score across in 4 pieces
  3. Cook on baking sheet in 350 degree oven. Bake 5 minutes on one side , turn over and bake 5 more minutes

Rhubarb Pcan Muffins

from the Daily Bulletin – May 13, 2010

Yield

12 Muffins

Ingredients

  • 1 cup plain flour
  • 1 cup whole-wheat flour
  • 1/2 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 egg whites
  • 2 tbsp canola oil
  • 2 tbsp unsweetened applesauce
  • 2 tsp grated orange peel
  • 3/4 cup orange juice
  • 1 1/4 cup finely chopped rhubarb
  • 2 tbsp chopped pecans

Directions

  1. Preheat oven to 350F.
  2. combine flours, sugar baking powder,soda and salt.Mix evenly
  3. In a separate bowl, add egg whites, canola oil, applesauce, orange peel and orange juice. Beat until smooth. Add to the flour mixture and blend just until moistened but still lumpy. Stir in chopped rhubarb.
  4. Spoon batter in 12 muffin cups. Sprinkle 1/2 tsp chopped pecans onto each muffin.
  5. Bake 25-30 min.

Rhubarb Blueberry Muffins

This recipe came from Pam, but originally was created by Dorothy Ross of Ear Falls, ON. A really nice moist muffin that combines the tang of rhubarb and the sweetness of blueberries. I changed the original recipe which contains sour cream, (I didn’t have any) to slightly over 1/2 cup of milk soured with lemon juice.

Yield

12 muffins

Ingredients

  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/4 cup sour cream
  • 1 1/2 cup flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/3 cup milk
  • 1 cup fresh or frozen blueberries
  • 1 cup chopped fresh or frozen rhubarb

Directions

  1. In a small mixing bowl, cream butter and sugar. Add egg and sour cream; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries and rhubarb.
  2. Fill 12 greased or paper-lined muffin cups about 2/3 full. Bake at 400 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Red Lobster Biscuits

Yield

1 dozen

Ingredients

  • 2 cups bisquick baking mix
  • 2/3cup milk
  • ½ cup grated cheese
  • ¼ cup margarine or butter melted
  • ¼ tsp garlic powder

Directions

  1. Mix biscuit and cheese and milk. Drop by spoonfuls on cookie sheet. Bake 450º for 8 to 10 minutes. Mix butter with garlic powder. Brush over warm biscuits

Quick Yeast Buns

These buns were a favourite when my kids were little and then the recipe was lost. I recently found it in an old cookbook.

Ingredients

1 dozen

  • 1 cup warm water
  • 1 pkg yeast
  • 2 tbsp sugar
  • 2 1/4 cup flour
  • 1 tsp salt
  • 1 egg
  • 2 tbsp soft shortening or margarine

Directions

  1. Measure warm water into large warm bowl, and sprinkle in yeast; stir until dissolved. Stir in sugar, half the flour & salt, beat until smooth. Add egg and margarine. Beat in rest of flour until smooth. Scrape down sides of bowl, cover and let rise in warm place until double in bulk, about 30 min. Stir down dough. Spoon into 12 large muffin cups which have been greased, fill 1/2 full. Let rise again until dough reaches top of muffin tin, 20 to 30 min. Bake at 400 degrees about 15 min.