"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, May 24, 2014

Herb Dinner Scones Memorial Weekend 2014 and a "Special" Birthday

My husband turns 65 on Tuesday, so we are having all of his favorite foods.  And of course he is the "Grill Master"!  Not pictured is a pot of baked beans made from scratch.
Beans are done...

I salted my grated cabbage to removed the excess water, this will stop your slaw from becoming watery.  Can you believe all this came from one medium sized cabbage?
 Creamy Coleslaw
 Deviled Potato Salad

 Butter and Herb Scones.
I made these with Fresh Lemon Thyme, Rosemary and 1/2 cup of Asiago Fresco cheese.

 Lemon Thyme

Herb Dinner Scones
Recipe from Tractor Supply

Submitted by Evvie Marshall, Helotes, Texas

Evvie is just 18, but she enjoys baking, and herb dinner scones are one of her favorites. "It has been requested for when we have company or we need a bread thing quickly," she writes.
3 cups of flour
1 Tbsp. baking powder
½ tsp. baking soda
1 tsp. salt (optional)
2 or more Tbsp. dried or fresh herbs (any of your choice)
6-8 Tbsp. butter, to taste
1¼ to 1½ cup of buttermilk, yogurt, or sour cream

In a medium-sized bowl, combine flour, baking powder, baking soda, salt, and herbs. Cut in butter using a pastry cutter or your hands. Mix in milk product of your choice, stirring until dough holds together. Transfer dough to a floured surface and flatten into a circle. Cut the dough into triangles, or use a cookie cutter. Preheat oven to 425 degrees. Place cut-out dough in a pan and freeze for 30 minutes (Note: you don’t have to freeze the dough, but it helps it to rise better). Take out of freezer and place them right into the oven. Bake 10-15 minutes.

Sunday, May 18, 2014

Chocolate Chip Cookies--Betty Crocker Recipe 1971

I have been using this recipe since I was a me that is a VERY long time.  Husband asks for these babies!


Yield:7 dozen
2/3 cup shortening
2/3 cup butter or 2/3 cup margarine, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts
2 (6 ounce) packages semisweet chocolate pieces

1  Heat oven to 375° degrees.
2  Mix thoroughly shortening, butter, sugars, eggs and vanilla. Blend in remaining ingredients. (For a softer, rounder cookie, add 1/2 cup flour.)
3 Drop dough by rounded teasponfuls 2 inches apart onto ungreased baking sheet. Bake 8-10 minutes or until light brown. Cool slightly before removing from baking sheet.
4  NOTE: If using self-rising flour, omit soda and salt.
5  For Salted Peanut Cookies: Substitute 2 cups salted peanuts for the chocolate pieces and chopped nuts. Before baking, flatten each cookie with bottom of glass that has been greased and dipped in sugar.
6  Betty's note: ( Red Spoon) To bake fresh cookies on short notice, keep a supply of cookie dough in the freezer. Wrap it in an airtight freezer container, aluminum foil or plastic wrap. Thaw it until just soft enough to spoon onto baking sheet. Both cookie dough and baked cookies can be frozen and stored from 9-12 months.