Another winner from Tea Time Magazine, July 2009. These are just so pretty and so flavorful, even if you don’t like pimento cheese, these are delicious with soups or salads or as in Paula Deen style, with a slab of butter melted on top.

Makes 24
1 1/2 cups all purpose flour
1 1/2 teas baking powder
1/2 teas salt
1/4 teas baking soda
1/4 cup cold unsalted butter, diced

3 oz cold cream cheese, diced
1/2 cup grated sharp cheddar cheese, divided
1 (4 oz) jar diced pimientos, drained
3/4 cup plus 1 tables heavy cream, divided
Preheat oven to 450. Line 2 baking sheets with parchment paper, set aside.
In a large bowl, combine the flour, baking powder, salt and baking soda. Using a pastry blender, cut in the butter and cream cheese until mixture resembles coarse meal. Fold in 1/4 cup cheddar and the pimientos.
Make a well in center of the mixture and add 3/4 cup cream. Using a fork, blend mixture until a loose dough forms. Turn the dough out onto a lightly floured surface and knead for 3 to 4 turns. Roll dough out to 1/2 in thickness. Using a 2″ cutter, cut scones, rerolling scraps no more than twice. (doing more than 2 times will make them dry and hard after baking).
Place the scones on the prepared baking sheets, spacing at least 1′ apart. Using a pastry brush, lightly coat scones with remaining cream and sprinkle with remaining 1/4 cup cheddar. Bake for 12 to 15 min, or until light golden brown.

The past week flew by. I am preparing for our 3rd Annual Mistletoe Market to be held here on Fri and Sat. Last year, we had over 200 ladies pass through here buying all sorts of Christmas goodies and so as the excitement grows and the oven is busy baking cakes for the event, my feel just do not allow me to stand as long as I would like. So to give myself a few minutes off them, I have been sitting down, looking through old recipe books and magazines. It seems that some of the oldest books/magazines have some of the best, easiest and most tasteful recipes. In one of the books, I found this one and had remembered that I had made it when I first saw it and loved it. So will share this with you. It is so easy and your guests will be so impressed!

1 (16 oz) package hot roll mix (I used Pillsbury)

1/2 cup plus 2 tables (2.5 oz) shredded provolone cheese, divided

1 1/4 cups hot water (120-130 degrees)

1 large egg

1 (3.5 oz) jar pesto basil sauce (Alessi is a good one)

1 tables pine nuts (optional)

Combine roll mix, yeast packet and 1/2 cup cheese in a large mixing bowl, stirring well; add hot water and egg, beating 2 min at medium speed with mixer. Add pesto, beating well.

Scrape dough from sides of bowl. Cover and let rise in warm place, free from drafts, 30 min or until doubled in bulk. Stir dough 25 strokes with a wooden spoon.

Spoon batter into a greased 2 qt round casserole pan, sprinkle with pine nuts, if desired.

Sprinkle batter with remaining 2 tables cheese. Bake at 350 for about 45 min or until loaf is lightly browned.

1/2 cup butter, softened

3/4 cup sugar

2 teas lemon zest

2 large eggs

5 tables heavy whipping cream

1 cup flour

1/2 cup sweetened flaked coconut

1/2 cup fresh blueberries

 Preheat oven to 350. Spray 9 muffin cups with Pam or use cupcake liners (On these, it is better to forgo the liners and just use the greased pans)

In a medium bowl, beat butter, sugar and zest at medium speed until fluffy. Add eggs, one at a time, beating well, after each addition. Reduce mixer speed tolow and add cream. Beat in flour until just combined. Stir in coconut; gently fold in blueberries. Spoon batter evenly into prepared muffin cups. Bake for 25 min or until edges are golden brown. Remove from pan and cool on a wire rack.

*You can make the above mixture except for adding the blueberries the night before and keep in fridge until ready to bake. Carefully fold in blueberries right before you pour into prepared muffin pans and bake according to above directions. This is taken from a Paula Deen Magazine and they are a delicious breakfast or afternoon tea bread.

 

This is a wonderful moist breakfast-brunch cake which will serve beautifully on a pretty cake platter. YUH-UH-UM 🙂

1 Duncan Hines French Vanilla Cake Mix

1 cup buttermilk

1/2 cup melted butter

5 large eggs

3 tables light brown sugar

2 tsp cinnamon

Shortening

1 Tables granulated sugar

Buttermilk-Vanilla Glaze

Preheat oven to 350. Beat first 3 ingredients at medium speed with an electric mixer for about a minute and a half. Add eggs, one at a time beating well after each addition.

Stir together the brown sugar and cinnamon in a small bowl.

Grease a 12 cup bundt pan with shortening and then sprinkle with the granulated sugar to cover pan. Pour 1/3  of batter into prepared pan; sprinkle brown sugar mixture evenly over batter. Top with remaining batter.

Bake at 350 for about 45 min or until a long wooden pick inserted in center oc cake comes out clean. Cool cake in pan on a wire rach 15 min. Remove from pan and put on serving platter. Cool another 20 min. Drizzle glaze over slightly warm cake.

Buttermilk-Vanilla Glaze: 1 cup powdered sugar, 1 table melted butter, 1 teas vanilla, 1 to 2 tables buttermilk. Stir together first 3 ingredients and 1 tables buttermilk until smooth, adding additional 1 tables buttermilk if needed for desired pouring consistency over warm cake.

1 loaf French bread

4 tbsp butter, softened

2 cloves garlic, chopped or 2 tsp garlic powder

1/2 cup shreded mozzarella cheese

1/4 cup grated parmesan cheese

Preheat oven to 350. Cut bread in half lengthwise. Place, cut sides up, in shallow baking pan. Mix butter and garlic until well blended. Spread evenly onto bread halves. sprinkle with cheese.

Bake 15 min or until cheese is melted. Cut each bread half crosswise into 6 slices. Serve warm.

 

This recipe was given to me by my sister-in-law in the early 1970’s. I cannot tell you how many times I have made this. It has been baked for luncheons I give for friends, for breakfast on holiday mornings or for gifts to take to people when they are moving in the neighborhood. It is just simply delicious and so moist. I buy the chopped dates that are coated with sugar (8 0z box). This is the best recipe I have found for date bread.

Preheat oven to 350.

1 cup chopped dates

1 cup pecans, chopped (or walnuts)

1 tables softened butter

1 egg

1 1/3 cup flour

1 cup sugar

1 teas vanilla

Mix by hand the dates, nuts flour and sugar. Then add softened butter, egg and vanilla.

Bring to boil, 1 cup of water. When boiling, add 2 teas of baking soda. Stir. Add this to the other mixture and mix well by hand. Bake at 350 for about an hr, depending upon your oven and the size of the loaf pan, which has been sprayed with Pam. Check with toothpick in middle to see if it is done.

This will be dark in color. This is delicious as a breakfast of tea bread. You can served whipped pineapple cream cheese or just butter and apricot preserves along side a cup of coffee or tea…….