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Old Fashioned Cream Scones

Reviewed: Jan. 1, 2011
I read the reviews before making and decided to use 1/2 c. cream so they wouldn't be dry, also only use unbleached flour and no salt (BP diet). We loved them. They are heavy, but so good! Love them with just butter, or with apple butter, or maple cream. Got lots of compliments. Today I made a triple batch to use up some cream. I beat my eggs well and added the cream blending well in one bowl, dry ingred. in another bowl, cut in the butter, then combine wet and dry, mixed with hands. Divided the dough onto 2 parchment lined sheets and patted into a circle for one and rectangle for the other. Cut into scones. I separated the scones before baking and they came out wonderful. Nicely browned and "flakey looking" like layers. I don't top with the egg wash and sugar, but I do use 2 T. sugar in the dry ingredients. And I do have to bake 18-20 minutes to get them done in the middles as mine are larger scones. Triple batch gave us 17 scones today. This is our favorite scone recipe at the moment!
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Triple the Ginger Cookies

Reviewed: Dec. 26, 2010
We liked these. I had to cut the fresh and crystalized ginger to suit our tastes, but that wasn't a problem. Will use again. Oh, and I got 40 cookies from this recipe.
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Old-Fashioned Peanut Brittle

Reviewed: Nov. 30, 2010
This recipe has been passed down through 3 generations in my hubby's family. I'm now passing it to the fourth. We use same ingredients list but instructions are different. We bring the liquids/sugar to a boil on high heat in a cast iron 10" skillet then turn to medium heat, boil it to the thread stage then add nuts. Leave the temp. the same and cook until fragrant and nuts are a toasted color. Turn off heat, add the butter, salt and soda, stirring well. Pour on buttered sheet with sides. Cool, twist sheet to pop it up, turn over and break into pieces. Easy and delicious! Always gets raves. I"ve made 10 batches this year. We gift it. I made a first batch today with golden syrup instead of corn syrup for a food allergy. It set up perfectly! Edit*12-9-10. I forgot to mention that I have used up to 2 cups of nuts at times, and also used raw almonds, pecans or hazelnuts in place of the peanuts. All worked fine. Love the pecans or almonds batches. The hazelnut one was just ok, and I love hazelnuts. Just not in this. I've just bought raw cashews to try, too.
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Colonial Brown Bread

Reviewed: Dec. 9, 2010
I'll be using this recipe alot! It just came out of the oven and it looks perfect and smells wonderful, like caramel. I made a single loaf to try. Used only unbleached flour. Had about 1 1/2 T. maple sugar to use up so put that in the bottom of my measuring cup and packed the rest of it with brown sugar. Everything else by the recipe. Baked in a pryex bread pan at 325*F. for 45 minutes and it came out just right! Looks like I really worked hard on it, but it was the easiest loaf I've ever made. Stirred with a spoon. Just know it will taste great too! Needs to cool some first, though.
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Brown Mixers

Reviewed: Dec. 25, 2010
I gave three stars because it was a good starting point for me, and it made a small batch. I used 2 T. soft butter, creamed with the sugar, then added the eggs. Hazelnut meal in place of chopped nuts, 1/2 t. baking powder and 1/4 c. mini chips. Dropped cookies on parchment and baked 15 minutes. Got 18 delicious, light brown cookies. Next time will cut sugar to 1/3 c. and add 1/2 t. vanilla. I'm always looking for small batch recipes since we are empty nesters. Thanks for the start!** Made a second batch, cut sugar, pecan meal and 1/2 c. chopped pecans in place of hazelnuts/chips, plus 1/2 t. vanilla. Just as delicious!**
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Buttermilk Cinnamon Bread

Reviewed: Dec. 21, 2010
Delicious bread! I added a cup of cinnamon chips and left out the salt, for my low sodium diet. Other than that followed the recipe. It seemed dry the first day, but got moister everyday after, as it sat in it's bag on the counter until it was used up. Dh said it made "great" "mmm" camp toast. I will try that next time. There will be plenty of "next times" I'm sure. Thanks for the recipe!
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