CREAM SCONES from "Square Meals" by Jan and Michael Stern Mix together the dry ingredients: 2 C Flour 2 t baking powder 1/2 t salt 1 T sugar Then cut in 4 T (1/4 C) butter Then add in the wet ingredients: 1 whole egg 1 egg yolk 1/3 C light cream OPTIONAL: add currants or raisins Mix gently until all the dry ingredients are wet and then mix vigourously until dough forms. Turn dough onto lightly floured board and knead for 30 seconds. Roll out dough to about 1/4 in and cut into triangles (or use biscuit cutter - whatever shape you want.) Place onto ungreased cookie sheet. Lightly beat 1 egg white and spread on top of each scone. OPTIONAL: sprinkle sugar on top as well. Bake at 450 F for 10-12 minutes. Cool on a wire rack. -----------------------------011013906415445 Content-Disposition: form-data; name="userfile"; filename="sourcream.TXT" Content-Type: text/plain SOUR CREAM SUGAR COOKIES My great-grandmother's recipe for cakey cookies. A must-have at Christmas. Sift together: 3 C flour 1 tsp. salt 1 tsp. baking powder 1/2 tsp. baking soda Cream well together: 1 C butter 1 C sugar Add: 3 egg yoks 1 C sour cream 1 tsp. vanilla Then add sifted mixture. Chill dough for at least 24 hours. It needs to be very stiff. Roll out the dough so that it is thicker than normal sugar cookies. Bake at 375 F for 15 minutes. Optional: Decorate with sprinkles, butter frosting, and/or nuts. Tips: Can increase the amount of vanilla. In a pinch, you can freeze the dough for 2 hours instead of 24 hours in the fridge. Dough is very sticky; use *lots* of flour when rolling it out. Don't roll out too thin; cookies turn crispy. Don't use cookie cutters with designs on top or lots of fine detail; these cookies rise! -----------------------------011013906415445 Content-Disposition: form-data; name="userfile"; filename="stuffing.TXT" Content-Type: text/plain TURKEY STUFFING AND GRAVY Delicious free-form recipes from my mom. OK, the thing to remember about making dressing is that it's a free form recipe. What changes it most is what kind of bread you use, how fine you crumble it up, and how moist you make it. I usually make mine pretty dry and crumble it fairly chunky. Simmer the turkey giblets with onion, celery, celery leaves, reducing it down to about 2/3 of the water you started with. Make some cornbread. Or buy Pepperidge Farm bags of it. You can mix in PF bread with the cornbread in whatever proportion you prefer. Cut up celery and onion. Melt half a stick of butter or so in a deep skillet. Braise the onions until transparent, throw in the celery, too. Add some turkey stock or water and cook some more. Crumble the cornbread and add the skillet mix in a big bowl. Toss around. Add some salt, pepper and a little sage and some celery leaves torn up. Beat an egg and add it. Then add turkey broth or water until it is moist but not gloppy. Bake in a 9 x 13 or a loaf pan at about 325 or whatever, covered with foil or uncovered, depending on how hot the oven has to be for something else. Take it out after about 40 min. to an hour. What makes it really good is to use the turkey broth from giblets for the liquid and scatter some of the turkey drippings over it before baking, and . You can even chop up some of the giblets in it instead of using them in the gravy. Sometimes I added oysters. Gravy: Measure out some of the bottom stuff from the turkey pan into a heavy skillet. Add an equal amount of flour and stir for a few minutes, careful not to scorch. A pancake turner works well. Then pour in turkey broth and stir like crazy, then use a whisk to stir out any lumps. Or strain the gravy. Then add the chopped giblets you've stewed up to make the broth. The trick is to get the giblets going early so you have lots of broth and so you can take the gibs out and let them cool before cutting them up for gravy and the cats. -----------------------------011013906415445 Content-Disposition: form-data; name="userfile"; filename="sweetpotato.txt" Content-Type: text/plain CHOCOLATE PECAN SWEET POTATO PIE My variation, based on different recipes. *Custard Filling* Combine in a bowl: 1 1/2 cups Sweet potatoes, mashed* 3/4 cup Sugar (brown or white) 2 tablespoons Butter, melted Mix thoroughly. Then add: 1/4 teaspoon Salt 1 Whole egg, lightly beaten 2 Egg yolks** 1 1/2 cups Cream (or half-and-half) 1 teaspoon Nutmeg (or more or less; whatever you prefer) 1 teaspoon Cinnamon (or more or less; whatever you prefer) 2 tablespoons Maple Syrup or rum (optional) Pour into a 9 inch OR LARGER pie shell*** Bake in a pre-heated 350 degree Fahrenheit oven for 45 minutes, or until firm; spread topping on when the pie is taken out of the oven. Or, bake pie for 35 minutes; add topping; and cook pie for about 20 minutes more (this is my preferred method). Serve pie with whipped cream and/or chocolate syrup. *Topping* Melt together: 2 ounces Unsweetened chocolate 1/4 cup Butter Add: 3/4 cup Sugar (brown or white; to taste) 1 cup Pecans, halves or chopped up The topping will be wet and chunky; it should not be runny. Use a spoon to add the topping a little at a time; the entire pie should be covered evenly. *Sweet Potatoes - Boil 2-3 medium/large potatoes in water with a dash of salt for about 20-40 minutes (until tender). Peel immediately. Mash them with a fork in a bowl. Enjoy any leftovers. **Egg yolks - It's okay if you use 3 whole eggs. The egg whites can be given to cats, used in waffles (or other recipes), and probably as a beauty product. ***Pie shell - I prefer using a cheesecake pan because i like thick pie. If you are using an 8- or 9-inch pie shell, pour any leftover filling into custard cups and cook them for about 20 minutes, or until done. The filling is tasty even without the crust or topping.