Heavenly Scones

Great alternative to a biscuit, much more moisture!

Preheat 375 C

Mix together:

2 cups flour

¼ cup sugar ( savory) 1/3 cup sugar(sweet)

1 heaping tbsp b. powder

Than add:

1 1/3 cup and 1 tbsp whipping cream

Dash of salt

Mix together until clumps.

Than knead & fold max up to 8 times- anymore and it will ruin them and make them thick and heavy.

Roll out to about 1 ½” thick and use a glass to cut dough into circle shape.

Bake at 375 C for 20 minutes.

Examples of: Savory- salty, cheese, spices. Sweet- dried fruit, chocolate.

Cinnamon Bun Bread Pudding

Cinnamon Bun Bread Pudding

2 cups cream- add into a heavy saucepan, heat until almost boiling

Add: 4 cups cinnamon bun- that have been ripped up into pieces, ¼ cup butter. Remove from heat. Stir.

Add:

2 beaten eggs, 1/3 cup b. sugar, ½ tsp salt, 1 tsp vanilla and 1 cup raisins if desired. Optional ½ tsp nutmeg.

Pour mix into an 8” x8” casserole dish. Bake uncovered @ 350 for 45 min, until set.

Serve with vanilla ice cream. Serves 6-8 people.

Standard Pie Dough

This yields enough for 4 pie bottoms with 4 top crusts!
Combine:
4 1/2 cups flour, 1 tsp salt, and 1/2 tsp baking powder
Cut in:
2 cups of margerine or lard

Now the mix will look crumbly with no lard chunks at all.

Stir in 1 cup cold water and mix with clean hands until dough is formed. Knead about 4 times. I like to roll in ball and than split dough in half and than with both sides cut in half and than once again, until I have eight balls. This makes it easy to roll out each one, and than you'll feel confident with how much dough you have as well.
Roll out balls and drape over pies plates with leaving a over hang(you'll put your filling in and than your top crust over and than you'll seal it by pinching edges- that is why you leave your overhang).

Charissa's Summer Peach Pie

16 peaches-cut in half and twist than, side with pit- cut in half and twist and the pit will pop out. Leave skin on. Cut each peach into about 8 slices.
Add peaches to a giant pot where they can stew. Turn heat to med- low/ 3-4.

Than sprinkle: 4 tbsp of flour evenly across the peaches and 1 1/2 cups of sugar across peaches and 1/2 tsp of cloves or nutmeg. Stir with a wooden spoon, especially paying attention in the first 3-5 minutes, because it can easily burn to the bottom. Now you'll see a syrup forming, turn heat to low/1-2 and stir for about another minute. Turn timer on for 20 minutes and let stew. Go back and check it about every 5 minutes and give it a stir to make sure it isn't sticking to the bottom. When timer goes off your peaches should be tender,if there not keep cooking them for additional 5 minute periods. Your mix should be boiling as well.
Take off burner. Now stir in 1tsp vanilla and 3 tbsp of butter, stir until butter is melted. Let cool to room temperature.

Once cooled add to your prepared uncooked pie shells and top pie shells with a basket style weave or lay dough over completely and with a very sharp knife cut 6 small lines 1/2 way around the pie and in the centre a small t .

Bake at 425 for 10 minutes and than reduce heat to 350 and bake for another 25-35 minutes. You'll know its done because the shell will be golden and the filling will be bubbling.

This peach pie tastes amazing with vanilla ice cream. This is my favorite, most delicious summer treat!