Double-Strawberry Scones

Prep 25 min. Bake 16 min. Oven 400 2 1/2 cups all-pupose flour 2 Tbsp. sugar 1 Tbsp. baking powser 1/4 tsp. salt 1/2 cup (1 stick) butter, cut into chunks 3/4 cup chopped fresh strawberries 1/2 cup freeze-dried strawberries (optional) 2 Tbsp. snipped basil 2 eggs, lightly beaten 1/2 cup half-and-half Half-and-half or milk sugar 1. Preheat oven to 400F. In large bowl stir together flour, the 2 tablespoons sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Gently toss in fresh and freeze-dried strawberries and basil. Make a well in center of four mixture; set aside. 2. In a medium bowl stir together eggs and half-and-half. Add egg mixture to flour mixture all at once. Using a large spoon, gently stir just until moistened. 3. Turn dough out onto a generoulsy floured surgace. Knead dough by folding and gently pressing it 5 to 7 times, turning dough a quarter turn after each fold. Transfer to a lightly floured parchment-line baking sheet. Pat or lightly roll dough into a 3/4-inch-thick circle. Cut circle into wedges and puu apart slightly. 4. Brush wedges with additional half-and-half and sprinkly with sugar. Bake about 16 minutes or until golden. Serve warm. Refrigerate any leftover scones; reheat 15 seconds in microwave. Makes 12 scones. Each scone 209 cal, 10 g fat, 60 mg chol, 211 mg sodium, 26 g carb, 1 g fiber, 4 g pro. Source: Better Homes and Gardens, April 2011, p146.

Crock-Pot Apple Butter

Apples, peeled, cored and finely choppe (Jonathan or Granny Smith)

4 cups sugar or less
4 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Fill a slow cooker heaping full of apples. Drizzle the sugar (4 cups is for very sour apples; sweet apples will require less), cinnamon, cloves and salt over apples.

Cover and cook all day (or night), the first hour on high, then on lower heat.

Cook until thick and dark in color, stirring occasionally.

Put in small jars. Crock-Pot Apple Butter can be used short-term in the refrigerator, made into freezer butter or sealed in a water bath for 15 minutes.

Source: "Preserving Perfection," Janice Neighbor, Benton County Daily Record, Aug 4, 2o1o

Blueberry or Mixed Berry Cobbler

2 cups blueberries or mixed berries (fresh or unfrozen)

Juice of 1/2 lemon

3 Tbsp. butter

3/4 cup sugar

1/2 cup milk

1 cup flour

1/4 tsp. salt

1 tsp. baking powder

Grease an 8 inch square pan. Pour in berries. Sprinkle with lemon juice. Make batter. Pour over berries. (To make batter, combine next 6 ingredients and beat untill smooth.)

Topping:

1/2 cup sugar

1 Tbsp. cornstarch

1/4 tsp. salt

1 cup boiling water

Mix topping and then sprinkle over batter. Pour boiling water over all. Bake at 350 about 1 hour or until crust is brown. Serve warm. This recipe "doubles" nicely to a 9x13 inch pan.

Source: Ann Castleton, Relief Society Cookbook: Naperville First Ward, Cookbook Publishers Inc., 1997, 69