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2 cups flour Heat oven to 400 degrees. Combine flour, sugar, baking powder and salt in a food processor, pulse until the mixture resembles coarse meal. Add the butter; pulse several times. Stir in the craisins and white chocolate. Whisk together one of the eggs, cream and vanilla in a small bowl; add to the flour mixture, stirring just until blended. Do not overmix.
Place the dough on a
lightly floured surface; pat until 1/2 inch thick.
Cut out scones with a 2 1/2" biscuit cutter (Pat it into a circle, and cut it into 10 wedges). Place wedges on a baking sheet
topped with buttered parchment paper. Whisk together remaining egg with the water; brush tops of scones with egg wash.
Sprinkle with raw sugar. Bake until lightly golden - 12-15 minutes. Strawberry-Rhubarb Coffee Cake
1/2 cup butter ******************************************
3 3/4 cups flour Clean the rhubarb and cut into 1 inch pieces. This should make about 3 cups. In a 3 quart sauce pan combine the rhubarb, strawberries, and lemon juice. Cover and cook over medium heat for five minutes. In a small bowl stir together 1 cup of sugar and the cornstarch, gradually stir the cornstarch mixture into the rhubarb mixture and heat to boiling. Cook, stirring constantly, for 4 minutes. cool slightly. Grease a 9x13 inch baking pan. In a large bowl combine 3 cups of flour, 1 cup of sugar, the baking powder, baking soda, and salt. Cut one cup of butter into the flour mixture with a pastry knife or two knives until the mixture resembles coarse crumbs. In a small bowl beat together the buttermilk, eggs, and vanilla. Stir the buttermilk mixture into the crumbled mixture until just combined. Spread half the batter evenly in the greased pan. Spread the rhubarb filling over the batter. Drop the remaining batter by heaping tablespoonfuls over the rhubarb filling.
In a small saucepan over low heat melt the remaining 1/4
cup of butter. Stir in the remaining 3/4 cup of flour and
3/4 cup of sugar until the mixture resembles coarse crumbs.
Sprinkle the crumbs over the top of the batter. bake in a
350 degree oven for 40 to 45 minutes, or until golden
brown and bubbly. Cool in the pan for ten minutes. Cut into
squares and serve warm or room temperature.
Serves 12
1/2 cup butter ******************************************
1 1/2 cups all purpose flour
Grease 12 muffin
cups. In a large bowl cream together the butter and sugar. Add the
eggs, bananas, baking soda, mix well. Stir in the flour, salt,
nutmeg, walnuts and chocolate chips blending well. Pour the batter
in muffin cups and bake at 350 for 25 minutes. 1/2 teaspoon salt 1 teaspoon baking powder 1/2 cup brown sugar - firmly packed 1 cup walnuts, chopped 1 cup sour cream 5 teaspoons butter, softened 2 eggs 1/2 cup maple syrup Preheat oven
to 375 degrees, spray muffin tins - medium size. Mix dry ingredients
together. Mix wet ingredients together. Add wet to dry, scoop into
muffin tin. Bake 20-30 minutes. Let set 10 minutes then remove from
tin. Special Carrot-Pumpkin Mini Muffins Mix one box
carrot cake mix with one can (15 oz) pumpkin. You can add chopped
walnuts or dried cranberries for interest. Use a mini muffin tin,
spray with oil and bake for 20-25 minutes. Let stand ten minutes. 1 cup sugar 1 cup flour 1 1/4 cups fresh or frozen cranberries 1/3 cup butter or margarine, melted 1/2 cup walnuts Preheat oven to
350 degrees. Grease an 8 inch pan. Beat eggs until thick. Gradually add
sugar until blended. Stir in flour and melted butter, blend well. Add
cranberries and walnuts until combined. Spread evenly into pan. Bake for
40 minutes. Cool and cut into squares. 1 cup brown sugar 2/3 cup cocoa powder 3 teaspoons baking powder 1 teaspoon salt 1 cup granola ****************************************** 2 eggs 1 cup milk 1/3 cup oil 1 teaspoon vanilla extract 1 cup applesauce Grease 12
muffin cup tin. In a large bowl combine the first 6 ingredients.
In a separate bowl beat the eggs, milk, oil, applesauce and vanilla.
Pour the liquid ingredients into the dry mix. Stir until just blended.
Pour the batter into the muffin tin. Bake at 375 degrees for 18-20
minutes or until firm to the touch. Oven temperatures can vary. 1 tbs baking powder 1/2 tsp salt ****************************************** 2 large eggs 1 cup milk 1 cup sugar 1/2 cup soft butter Mix the dry ingredients 1st, then the wet. Add dry ingredients to the wet, add 1 1/2 cups tart cherries, drained to batter fold in, batter will be lumpy. Bake at 400 F for 17-20 minutes. Yield 12 muffins 1 jar purchased lemon curd (available in jam and jelly aisle)1 container Duncan Hines butter cream frosting (stirred) ****************************************** 3 cups all purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter 2 cups sugar 4 large eggs 2 tablespoons lemon juice 3 tablespoons lemon zest(optional) 1 teaspoon vanilla extract 1 cup buttermilk Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt. Cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, beating until just combined after each. Divide batter evenly among lined cups, filling each 3/4 full. Bake about 25 minutes (do not overbake they burn easily). Cool cupcakes completely before removing from tins. To finish, spread each cupcake with 1 tablespoon of lemon curd, then top with a swirl of butter cream frosting. 1 can Duncan Hines Caramel Frosting (stirred)****************************************** 3 cups sifted all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter 2-1/4 cups packed light brown sugar 4 large eggs 3/4 cup buttermilk Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour baking powder and salt. Cream butter and brown sugar until pale and fluffy. Add eggs one at a time, beating to incorporate each. Add flour mixture in three batches, alternating with two additions of buttermilk. Fill tins 3/4 full and bake approximately 25 minutes. Cool 10 minutes in tins and then turn out to cool completely. Frost with Caramel Frosting. May be topped with chopped pecans if desired.
The Stagecoach Inn B & B.....a romantic
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The Stagecoach Inn Bed and Breakfast W61 N520 Washington Ave - Cedarburg, WI 53012
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