Cranberry Orange Scones

These scones are delicious! When I made them we didn't have any orange zest so I used a few drops of orange essential oil, it worked really well!
I'm planning on making these for a tea party going on next month.

Ingredients for Scones:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1/3 cup butter, chilled
3/4 cup fresh cranberries, coarsely chopped
1 tablespoon finely grated orange peel
1 egg, beaten with a fork
3/4 cup buttermilk

Combine the dry ingredients.
Cut in butter until the mixture resembles course meal.
Mix in the coarsely chopped cranberries and orange zest.
Combine the buttermilk and the egg; add to the dry ingredients and mix until the dough sticks together.
Drop by large spoonfuls onto a parchment lined baking sheet.
Bake at 400F for 15 minutes or until golden.
Cool slightly and then drizzle with glaze.

Ingredients for Glaze:
3/4 cup icing sugar
1 teaspoon orange zest
3 tablespoons orange juice

Combine the ingredients and stir until smooth. Using a spoon, drizzle the icing over the scones.

Enchiladas

A note about the tortillas. The corn tortillas must be softened before they are rolled and boaked in the casserole. Frying them gently in a little oil greatly enhances the flavor of the tortillas.

Ingredients:
Grapeseed oil (or another high smoke-point oil such as peanut or canola oil)
12 corn tortillas
1 medium onion, chopped
1 clove of garlic, minced
1 cup salsa (Do not use salsa made with fresh, uncooked tomatoes)
3 tablespoons of tomato paste
1 cup water
1 cup of canned crushed tomatoes (preferably fire roasted)
Olive oil
1 lb of jack cheese, milk cheddar or longhorn or any mild yellow cheese, grated
A handful of cilantro
1 cup sour cream
Half a head of iceberg lettuce

Preheat oven to 350 degrees F

In a large frying pan at high heat add 3 tablespoons of grapeseed oil. Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas, adding a little more oil if needed. This way you can brown and soften the tortillas with out using a lot of fat. You do this process to develop the flavor of the tortillas. As the tortillas brown a little, remove from the pan one by one to rest on a paper towel, which absorbs any excess fat.

Saute up the chopped onion and garlic, then turn off the heat. Add 1 cup salsa. Dissolve 3 tablespoons of tomato paste into 1 cup water, add to pan. Add 1 cup of crushed fire roasted canned tomatoes. Taste. If the sauce tastes to vinegary, add a teaspoon of sugar.

Put some olive oil on the bottom of a large casserole pan. Take a tortilla, cover 2/3of it lightly with the shredded cheese, then roll up the tortilla and place it in the casserale pan. Continue until all the tortillas are rolled and filled. Add sauce to the top of the tortillas in the casserole pan. Make sure all are covered with the sauce. If not, add a little water. Cover the whole thing with the rest of the grated cheese. Put the casserole in the oven for 10 minutes or until the cheese melts.

Garnish with cilantro and sour cream. Serve with sliced iceberg lettuce that has been dressed only with vinegar and salt.

Pizza Sauce

Easy, quick, and a lot better than the sauce in a can (and a lot cheaper)! It has a really nice italian flavour too.

1 can tomato paste
1 1/2 cups water
1/3 cup olive oil
2 cloves garlic, minced
salt
pepper
oregano/basil/rosemary

Mix together and let sit for a couple hours.

Pumpkin Chocolate Chip Cookies

My family loved these cookies! They disappeared with in days.


Ingredients:
1 1/2 cups butter or margarine
2 cups brown sugar
1 cup white sugar
1 egg
1 teaspoon vanilla
2 cups whole wheat flour
2 cups white flour
1 15oz can pure pumpkin (about 2 cups)
2 cups oatmeal
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 cups chocolate chips

Beat together butter, sugars, egg, and vanilla.
Alternately add flours and pumpkin and beat well.
Lastly, mix in chocolate chips.
Drop onto cookie sheets and bake at 350 for 15 to 18 minutes.
Remove immediately to cooling rack.

Meatball Subs

One word: Yum!

Ingredients:

2 lb lean ground beef
1/4 cup BBQ sauce (your favorite)
1/2 cup grated onion
1 teaspoon salt
1 teaspoon pepper
2 tablespoons milk
1 egg
1/3 cup dry bread crumbs

For the sauce mix together in a casserole or roaster 2 cups of the same BBQ sauce and 2 cups tomato sauce. Once the meatballs are baked add them to this sauce.

1. Line a large baking sheet with parchment
2. Place all the ingredients in a bowl, get your hands in there and mix it up well
3. Form 1 1/2" meatballs and place on pan
4. Bake in 400º oven for 20 minutes
5. Take out and lean your pan on a bit of an angle so any fat runs off the meat
6. Transfer meatballs into the casserole with the sauce and give it a stir
7. Bake at 375º for 1/2 hour, or turn down and keep hot while you get the buns ready.

While the meatballs are baking, saute 1 large onion cut into rings in 1 tbsp butter
Slice open the sub buns and line with cheddar cheese.
Grill under the broiler of your oven until the cheese is melted and the buns are toasted.
Load each bun with meatballs and sauce, and top with onions.

Sugar Cookies

Ingredients:
1 cup butter, room temperature
1 1/2 cups icing sugar
1 egg
2 tablespoons milk
1/2 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt

Mix butter, icing sugar, and egg well in mixer.
Add milk and vanilla, then combined dry ingredients.
Chill in sealed container for a few hours or overnight.
Divide into two or three parts (working with small amounts
of pastry makes rolling easier).
Roll out dough on floured surface (sprinkling on top as well) to about 1/4 inch (or slightly less) thickness.
Cut shapes from the dough with cookie cutters. Sprinkle unbaked cookies with coloured sprinkles or coloured sugar. Bake at 375F for about 8 minutes or until edges just begin to look done. Be careful to not over-bake.

Dinner Buns

Ingredients:
2 tablespoons sugar
2 tablespoons cooking oil
2 teaspoons salt
2 cups hot tap water
4 1/2 to 5 cups flour
2 tablespoons instant yeast

Mix in order given, mixing the yeast with a little flour and adding that while the dough is still soft. Add enough flour to make a dough that holds together in a ball shape and is not sticky if you handle it with floured hands.Cover.
Let rise until double, about 1/2 hour.
Grease hands and, using a small amount of dough at a time,
pinch off buns between index finger and thumb, curling
index finger in. Place buns on greased cookie sheets.
Let them rise until they are double in size.
Bake at 400F for about 20 minutes, or until golden.