Pumpkin Scones with spiced Glaze

Pumpkin Scones with Spiced Glaze

Scones

2 cups of flour

7 tbsp sugar

1 tbsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp fresh nutmeg, grated

1/4 tsp ground cloves

1/4 tsp ground ginger

6 tbsp unsalted cold butter, chopped

1/2 cup canned pumpkin

4 tbsp half and half (divided)

1 large egg

1 tsp vanilla

Spiced Glaze

1 cup of powdered sugar

2 tbsp milk

1/2 tsp ground cinnamon

1/4 tsp fresh nutmeg, grated

1/8 tsp ground ginger

1/8 tsp ground cloves

Scones

Preheat the oven to 425 degrees. Line a baking sheet with a silpat mat.

Mix the dry ingredients together in a bowl. Use a pastry blender to cut in the butter until the mixture is crumbly.

In another bowl, whisk the pumpkin, 3 tablespoons of half and half, the egg, and vanilla together. Slowly add the dry mixture and mix until just combined. Don’t over mix the batter.

Form a ball and place on a lightly floured surface. Flatten the ball into a rectangle about 1 inch thick. Cut the rectangle into four squares then cut each square diagonally in half to form a triangle.

Place the triangles onto the baking sheet lined with a silpat mat. Brush the top of each scone with the last tablespoon of half and half.

Bake for 14-16 minutes or until golden brown. Let them cool on a wire rack.

Spiced Glaze

Mix all of the ingredients together with a whisk. Once the scones have cooled a bit, drizzle each scone with the glaze then serve immediately. Enjoy.

Pear Clafouti

Photo taken from Husband Tested Recipes

This recipe was discovered by my dear friend, Rachel Shaw. She has made this one several occasions for baby showers, and it's absolutely delicious. I never want to forget it!

1 Tbsp butter, room temperature
1/3 c. plus 1 Tbsp sugar
3 extra large eggs (or 4 large eggs), room temperature
6 Tbsp all purpose flour
1 1/2 c. heavy cream
2 tsp vanilla
1 tsp grated lemon or orange zest
1/4 tsp salt
2 Tbsp apple juice
2 ripe Bartlett pears (if pears are green at the store, purchase 2 days in advance and place in brown bag at room temperature to help them ripen. I also used d'anjou pears and it worked great)
powdered sugar


Preheat oven to 375 degrees. Butter a 10 x 1 1/2 inch round baking dish (or skillet, I used an oval casserole dish that holds 2-3 qts). Sprinkle the bottom and sides with 1 Tbsp sugar.

Beat the eggs and the 1/3 c. sugar in a bowl with an electric mixer on medium high until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla, zest, salt, and apple juice. Set aside for 10 min.

Meanwhile, peel, half, and core pears. Then slice fairly thinly. Arrange them in a single layer slightly fanned out in baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35-40 minutes. Check at 30 min. Serve warm or at room temperature. Sprinkle top with powdered sugar after it has cooled. Can top with whipped cream if desired.

Orange Julius

1/3 c. Orange Juice concentrate
½ c. Milk
½ c. Water
¼ c. Sugar
½ tsp Vanilla
Ice Cubes

Blend ingredients together in blender. This is perfect for just a few people.

Almond Poppyseed Muffins

Otis Spunkmeyer Almond Poppy Seed Muffins


1/4 Pound or 1 Stick Butter (softened)
1/4 Cup Vegetable Oil
1-1/4 Cups Sugar
2 Eggs
1-1/2 Cups Sour Cream
1/2 Teaspoon Salt
3 Teaspoons Almond Extract
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Vanilla
2-1/3 Cups Flour
2 Tablespoons Poppy Seeds
.

Directions

Measure flour, salt, baking soda and baking powder and set aside. In mixing bowl beat softened butter, oil and sugar until blended. Add eggs, vanilla , almond extract and sour cream to butter and oil. Blend until mixture is smooth, all moist ingredients should be blended well.
Start adding the four mixture to batter a little at a time until thoroughly blended but do not over beat.
When mixed, remove from mixer and add poppy seeds. Stir with a spoon until completely mixed through. Place in muffin cups 3/4 full. Bake in a preheated oven at 375 degrees for 20 - 25 minutes. Check muffins with a toothpick. Do not over bake. Store in a sealed container.

Cake Batter Pancakes

Good idea to use on birthdays so that you don't keep 2 cakes around the house.

Cake Batter Pancakes
makes about 12 pancakes
1 1/2 cups all purpose flour
2/3 cup yellow cake mix
1 tablespoon sugar
3/4 teaspoon baking powder
pinch of salt
2 eggs
1 teaspoon vanilla extract
1-2 cups milk (I used vanilla almond milk)
assorted sprinkles
Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add 1 cup of milk, egg and vanilla extract and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use. Start with 1 cup of milk and add more if needed. I suggest a small taste test as well to see if the pancakes are flavored enough.
Preheat a skillet on medium heat (I use an electric grilled and turn it to 250 degrees). Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.


Glaze
1 cup powdered sugar
1/2 tablespoon milk
1/2 teaspoon vanilla extract
assorted sprinkles
Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix into glaze and drizzle on pancakes.