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Wild Blueberry Scones
Ingredients
1 Cup of wild blueberries
½ cups flour
5 Tablespoons sugar
Tablespoons baking powder
1 Dash of salt
1 Stick of butter
/ Cup of milk
Directions
Heat oven to 45 degrees.Ina bowl mix the dry ingredients. Add butter and blend with two knives or a pastry cutter until it is crumbly.Stir in blueberries and add milk.Mix butter until it clings together.With floured hands, form into balls about 1/ thick and 1/ in diameter. Place on greased cookie sheet and sprinkle generously with sugar. Bake for 10 to 1 minuets or until golden brown. Makes about 11 scones.
Apple Turnovers
Ingredients
1 package of active dry yeast
¼ Cup of warm water
½ a stick of butter
6 Tablespoons of sugar
½ Tablespoons of salt
4 ½ cups of flour
Filling
½ Cup of apple butter
Tablespoons of chopped apples
½ Teaspoons of cinnamon
½ teaspoons of cornstarch
In a large bowl, dissolve the yeast. Let it stand for 5-10 minutes In a saucepan, cook the milk and butter in low heat until the butter is melted. Stir into the yeast and water. Let it stand for three minutes. Stir in the sugar and salt. Add the flour gradually until dough forms.Place in bowl and cover for about 1 hour. To make filling, blend all the ingredients until well mixed. Punch the dough and roll it out. Cut them into 4 squares. Spread filling into the center of each square. Pinch their edges. Place triangles on a greased baking sheet and cover for 0 minutes. Preheat the oven to 45 F. Bake pockets until golden--about ten minutes.
Wild Blueberry Scones
Ingredients
1 Cup of wild blueberries
½ cups flour
5 Tablespoons sugar
Tablespoons baking powder
1 Dash of salt
1 Stick of butter
/ Cup of milk
Directions
Heat oven to 45 degrees.Ina bowl mix the dry ingredients. Add butter and blend with two knives or a pastry cutter until it is crumbly.Stir in blueberries and add milk.Mix butter until it clings together.With floured hands, form into balls about 1/ thick and 1/ in diameter. Place on greased cookie sheet and sprinkle generously with sugar. Bake for 10 to 1 minuets or until golden brown. Makes about 11 scones.
Apple Turnovers
Ingredients
1 package of active dry yeast
¼ Cup of warm water
½ a stick of butter
6 Tablespoons of sugar
½ Tablespoons of salt
4 ½ cups of flour
Filling
½ Cup of apple butter
Tablespoons of chopped apples
½ Teaspoons of cinnamon
½ teaspoons of cornstarch
In a large bowl, dissolve the yeast. Let it stand for 5-10 minutes In a saucepan, cook the milk and butter in low heat until the butter is melted. Stir into the yeast and water. Let it stand for three minutes. Stir in the sugar and salt. Add the flour gradually until dough forms.Place in bowl and cover for about 1 hour. To make filling, blend all the ingredients until well mixed. Punch the dough and roll it out. Cut them into 4 squares. Spread filling into the center of each square. Pinch their edges. Place triangles on a greased baking sheet and cover for 0 minutes. Preheat the oven to 45 F. Bake pockets until golden--about ten minutes.
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