Plenty Sweet Life

Grandma's Recipes One By One!

Baked Apples

Oooh, how I love Baked Apples! It’s that time of year, and it’s so important to enjoy our beautiful fresh apples while you can! This recipe is a great way to enjoy them – it’s so easy to do and it’s fairly healthy, too. I totally made this recipe up, and used to make these apples for my kids when they were little and going to school. We’ve had them for breakfast, for an afternoon snack, and for dessert. Seriously – who wouldn’t like apples that taste like a piece of warm apple pie – without the work! This is such a cozy, warm, snack full of love, and I know you’re gonna wanna make these every weekend from now until the end of the never-ending winter to come. The smell of apple and cinnamoncooking – oh baby! It’s the best! Since there’s no recipe card to show you, I’ll just type out the recipe.

Here is the recipe as I made it:

Baked Apples

I used one of our amazing and delicious Minnesota Honeycrisp apples for this. I usually make one apple at a time, because I’m usually making these for only one person at a time, but you can fill a square or round pan with apples and use this to serve several people at once.

Wash and dry the apple, then core it so you can fill it with yumminess.

For the filing:

1 heaping Tablespoon quick oats

1/4 teaspoon cinnamon

1 teaspoon brown sugar

You can add some chopped nuts, too, if you like that sort of thing, but my family doesn’t care for them. I leave them out.

Mix the filling, then spoon it into the open core. This would be enough for two smaller apples – this one was large, and didn’t take all of the filling mixture.

Before putting the apple in the microwave, I put about 1/2 teaspoon of butter on the top of the filling mixture – so it can melt into the filling and get even more yummy.

Cook in the microwave on high for about 2 1/2 minutes, or until the apple is soft. Depending on how you like it, you can go a little less or a little more. I like the apple to stay a bit firm, but get just soft enough. The apple juices start to flow and cook the filling, and the butter melts into the filling and adds some buttery goodness.

If you want to gild the lily, so to speak, you can serve this with a squirt of your favorite canned whipped topping, too! Well, maybe if you’re serving this for a snack or a dessert. I’m not too sure I’d serve it that way for breakfast. Oh who cares – go for it! These apples are sooooo delicious! Your family is gonna love these so much – they may become a habit! Try these Baked Apples and get them hooked!

 

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Cheese-and-Herb Scones

This is a recipe for Cheese-and-Herb Scones off of some ripped out magazine pages I’ve had for years, from which I’ve made several recipes: Chocolate Chip Scones, Maple Pecan Scones, and Sesame-Orange Scones. My goal is to make all of these recipes at some point, so I’m on recipe #4 and counting. I love scones, don’t you? Seriously – there’s nothing better than warm scones, fresh out of the oven, slathered in melty butter, and jam. Oh my goodness. Maybe I should go work on recipe #5 right now! Ha! Ok, ok, I’ll leave that for another day. Let’s get on with this recipe. This one’s a little bit different from your regular type of scone. It’s a savory one – not one that you’d slather with butter and jam. Well, I’d still slather it with butter, but I think it’s more the type you’d serve with Grandma’s Tomato Soup and salad instead of a breakfast or tea time treat. These scones are a lot like the Cheese Muffins recipe that my mother-in-law gave me – you should try that recipe, too!

Here is the recipe as I made it:

Cheese-and-Herb Scones

In a large bowl combine:

4 cups flour

4 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

1/4 teaspoon ground red pepper

Cut in until mixture resembles coarse crumbs:

2/3 cup vegetable shortening (I used butter)

Stir in:

3/4 cup shredded Cheddar cheese

Add:

1 1/3 cup milk

1 Tablespoon Dijon mustard

Mix lightly with fork until mixture clings together and forms a soft dough.

Turn dough out onto lightly floured surface and knead gently 5 or 6 times.

Divide dough in half.

With lightly floured rolling pin, roll one half of dough into a 7 inch round.

Cut into 4 wedges.

Repeat with remaining half of dough.

Place scones, 1 inch apart, on greased baking sheet.

Pierce tops with tines of fork.

Brush tops with water and sprinkle with remaining 1/4 cup cheese.

Bake at 425 degrees for 15-18 minutes, or until golden brown.

The savory part of these scones – the herbs added instead of sugar!

This is what it looks like when the butter is cut in – it does look like coarse crumbs.

I mixed the milk and the mustard together before adding them to the mixture.

Mix it together to make a soft dough and onto the floured surface, ready to knead.

After kneading, the next step is to divide the dough in half and roll it into a 7 inch round.

I cut the scones into 6 pieces instead of 4, just because 4 seemed like they’d be a bit large. Do this with the other half of the dough, too.

Onto the baking sheet, prick the tops with a fork, brush with water, and sprinkle on the remaining shredded cheese. I’m sure I used more than 1/4 of a cup for the topping. How bad can it be to add even more shredded cheese?

O.M.G. These smelled SOOOOO good baking!

These savory scones would be nice as an egg sandwich for breakfast, or they’d be great with Grandma’s Tomato Soup and a salad for lunch, or they’d be awesome plain slathered with the obligatory melty butter. The cheese and herbs make them absolutely melt-in-your-mouth delicious, and I’m not even kidding. You’d better make a batch of these today, because you and your family are gonna LOVE these Cheese-and-Herb Scones!

 

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Pumpkin Muffins and Make Your Own Pumpkin Pie Spice

When making Pumpkin Muffins, you also need Pumpkin Pie Spice. Why not have your cake and eat it too? Mainly, this is necessary here because I was totally out of pumpkin pie spice after last year’s fall baking season, and I wasn’t going to buy it last year for making delicious pumpkin pie spice tasting things this year. However, I didn’t realize I was out (or I should say I didn’t remember I was out) until halfway through making these delicious Pumpkin Muffins. Well, if you’ve followed this blog for any length of time, I’m famous for being out of ingredients needed to make some of these recipes and because I don’t want to take the time to run out and get said ingredient when in the middle of a recipe, I’ll just try and use something else or make my own. Hence, the recipe for making your own Pumpkin Pie Spice. It’s fall, and with the popularity of pumpkin pie spice EVERYTHING, I go through a LOT of it. Instead of running out, I’d like to be able to make my own and always be able to have it on hand. I mean, who wouldn’t? We can’t have people running out of pumpkin pie spice – what would we do? The world just might collapse. Seriously. Once I started to make these muffins, I realized that it was a HEALTHY muffin recipe. Now, I found this recipe in my mom’s recipe box, and I have absolutely no idea why she would have had a HEALTHY muffin recipe. She’s not known for making healthy recipes – she has the family sweet tooth! I have made a couple of other healthy pumpkin recipes on the blog, 2 Ingredient Pumpkin Spice Muffins and Healthy Pumpkin Spice Oatmeal Muffins, but I’m always willing to try one more.

Here is the recipe as I made it:

Pumpkin Pie Spice

Mix together:

1 Tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon allspice

1/4 teaspoon ground cloves

You can always tweak these amounts depending on what you like – if you like it more cinnamon-y, add more cinnamon, etc.

You can change the ratio – if you need more spice, you just make a bigger batch. You might want to make a HUGE batch to last you all the way through pumpkin pie spice season.

Use what you need and store the rest in an airtight container.

Pumpkin Muffins

Mix and set aside:

1 1/2 cup whole wheat flour

1 1/2 cup white flour

2 teaspoons baking powder

1 Tablespoon pumpkin pie spice

1/2 teaspoon baking soda

Whisk together:

3/4 cup vegetable oil (I used canola)

2 cups pumpkin puree

1 cup plain low-fat yogurt (I used non-fat yogurt)

3 large eggs

1 cup turbinado sugar

Mix until just moistened.

Put batter into muffin tins (recipe says 12 jumbo muffins, but I made regular sized muffins).

Sprinkle tops with:

1 1/2 cups chopped walnuts

2 Tablespoons turbinado sugar.

Bake at 350 degrees for 35-40 minutes.

Cool in pans 5 minutes.

Mix all the dry ingredients together first.

Next, mix the wet ingredients.

Now mix them together.

I made regular sized muffins instead of jumbo ones.

The aroma of these babies baking – OMG!

These muffins are so good AND good for you – you’re gonna love ’em! Your family will love ’em, too! You’re friends will also love ’em! Make a batch to keep in your freezer – bring them out when you need a quick breakfast or an afternoon snack – whatever you need them for, they’ll be ready to go. This is the first pumpkin pie spice recipe of the season – try these delicious and healthy Pumpkin Muffins!

 

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Sesame-Orange Scones

Today I’m sharing a recipe for Sesame-Orange Scones that comes from a magazine article that I ripped out of a magazine years ago. This magazine article had both the Chocolate Chip Scones and Maple Pecan Scones recipes in it, and as I’ve said before, I’m working my way through trying all of those scone recipes because they’ve all been so good. I can’t remember what magazine I ripped them out of (although I THINK it might have been Country Living Magazine) but this ripped out article (which is 9 pages long) has been around here for years. These Sesame-Orange Scones would be great for your Easter breakfast with that delicious sesame and orange flavor.

Here is the recipe as I made it:

Sesame-Orange Scones

In a large bowl, combine:

3 cups flour

1/2 cup sesame seeds (set aside 1 Tablespoon)

3 Tablespoons grated orange rind (set aside 1 Tablespoon)

3 Tablespoons brown sugar

1 Tablespoon baking powder

3/4 teaspoon salt

With a pastry blender or 2 knives, cut in until mixture resembles coarse crumbs:

2 Tablespoons vegetable shortening (I used butter)

Add to dry ingredients:

1 cup orange juice (set aside 1 Tablespoon)

Mix lightly with a fork until mixture clings together and forms a soft dough.

Turn dough out onto lightly floured surface and knead gently 5 or 6 times.

With a lightly floured rolling-pin, roll dough into a 7-inch round (I just used my hands to make the dough into a 7-inch round).

Cut into 4 wedges.

Place scones 1-inch apart on greased baking sheet.

Pierce tops of scones with a fork.

Put in a small saucepan:

reserved 1 Tablespoon orange juice

3 Tablespoons sugar

Heat to boiling and then stir in:

reserved 1 Tablespoon orange rind

Brush over tops of scones.

Sprinkle with:

reserved 1 Tablespoon sesame seeds

Bake at 425 degrees for 15-18 minutes or until golden brown.

Brush again with orange glaze.

Serve warm.

Sesame seeds seem to be an unusual ingredient for scones, but they do add a nice, crunch along with a nutty flavor.

I used my pastry blender to mix in the butter.

Ready for the orange juice.

This was how much I mixed it with a fork before turning it out to knead.

I wanted to make the recipe just as it was, but next time I would definitely cut the 7-inch round into more than 4 pieces. 6 or even 8 scones seems more logical.

The scones were huge in the end, and a bit doughy inside – not quite baked through. Cutting them into smaller scones would help that not happen next time.

Even though they weren’t quite done in the middle, these scones were amazingly delicious. They’d be another great treat for Easter morning. That crunch of the sesame seeds and the delicious and somewhat sticky orange glaze make these melt-in-your-mouth delicious. Your family would love it if you made these Sesame-Orange Scones for their Easter morning breakfast!

 

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Blueberry Breakfast Bread

This recipe for Blueberry Breakfast Bread is so ridiculously easy, it’s amazing. It came from the same cookbook that I use for the Hopping Bunny Rolls that I’ve made every year since I was a teenager. The recipe is so short and sweet – it’s almost laughable. In fact, when I was looking through that cookbook recently, I laughed out loud when I saw it. I’ve never noticed this particular recipe before, and I just don’t know why. It’s a great quick and easy recipe, perfect for Easter morning. Speaking of Easter morning, I just had to share this photo of my other grandma (she’s the oldest in the back) and her younger sister and one of her two younger brothers. I don’t know if it was Easter or not when this photo was taken, but by the looks of it they were dressed in their Sunday best. I can’t stand it! This is just the cutest!

They really are dressed up! My grandma looks like she was about 7 or 8 years old in this one, so that would have made it about 1918 or 1919 or so. I just love the dresses and how they have their hair done and the fact that both girls are wearing pearls. And just look at her little brother’s little black shoes! So sweet.

Here is the recipe as I made it:

Prepare according to package directions (it says to prepare according to package instructions for coffee cake or loaf cake, but the package I used didn’t have any instructions for those, and the product website didn’t either, so I just made the muffin mix the regular way):

1 package of blueberry muffin mix

Pour into a greased 8 1/2 inch round baking dish (I used a 9″ square pan).

Mix:

1/2 cup sugar

1/4 cup flour

Cut in with a pastry blender until crumbly:

2 Tablespoons butter

Sprinkle over batter.

Bake at 400 degrees for 30 minutes or until done.

The muffin mix that I used called for 1/2 cup of either water or milk. I used milk. Maybe next time I’d try a different kind of muffin – I think any flavor of muffin mix would be delicious.

This breakfast bread would be pretty in a round pan, but I used a square one for this. It seems like a lot of topping for the muffin batter, but put it all on – it’s delicious!

The topping bakes up crispy and sweet – plenty sweet!

The recipe says to serve warm with butter, but I really don’t think it needs butter. It’s so good just plain.

I can’t believe how good this bread is (I actually think of it as more of a coffee cake), and how quick and easy it is to make. It’s perfect for Easter morning when you have enough to do – you don’t want to add extra work when it’s not necessary. I think this would be a great breakfast bread to bring with you if you’re heading to someone else’s home to celebrate Easter, too. The blueberry was good, but try other flavors, too, and see how that goes. This Blueberry Breakfast Bread is absolutely delicious – you’re gonna love it!

 

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Date-Nut Muffins

This recipe for Date-Nut Muffins is a variation of the all-purpose recipe for Muffins in Grandma’s old church cookbook. I have said before – and you all know how I feel about those old church cookbooks – those recipes are just the best. This all-purpose recipe for Muffins in Grandma’s old church cookbook has 13 different variations along with it! 13! It just shows you how recipes can be modified to suit YOUR favorite flavors and tastes. I just love that. I intend to try ALL the variations, because I’m sure they’re absolutely delicious, like these Date-Nut Muffins and the Cinnamon-Sugar Muffins I’ve already made. You really could and SHOULD play around with this recipe – add YOUR favorite flavors and let me know how it goes! So let’s get on with THIS variation.

Here is the recipe as I made it:

Date-Nut Muffins

Put in a mixing bowl:

2 cups flour

3 Tablespoons sugar

1 Tablespoon baking powder

1/2 teaspoon salt

Here’s where the variation comes in: Add to the dry ingredients 1/2 cup chopped walnuts, 1/2 cup chopped dates, and 1 Tablespoon grated lemon rind.

Mix well with a fork.

Combine:

1 egg

1 cup milk

3 Tablespoons vegetable oil

Add all at once to flour mixture, stirring only until moistened.

Fill 12 greased muffin cups 2/3 full and bake at 425 degrees for 20 minutes or until golden brown.

These muffins are made from very basic ingredients – it what you add to them that makes them special!

Get the dry and wet ingredients ready before mixing – only until moistened.

You can put the muffin batter into greased muffin tins, but I like to use papers.

All ready for the oven!

Baked to perfection. Too much browning and I think they get a bit dry.

You just have to eat them warm – with lots of butter melting everywhere – and running down your arm. Just sayin’.

This muffin recipe is one to keep in your arsenal, just because it can be modified so easily – for a specific flavor, for a specific holiday, for a specific taste. The flavor of date, walnuts, and that little bit of lemon rind in these – amazing. I love these muffins and so will you. Make up a batch of these Date-Nut Muffins – right now – and see how easy it is to make them just the way you like them!

 

 

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Swedish Pancakes

Today we’re going to make Swedish Pancakes! Guess what?!! We’re getting 5-10 more inches of snow this weekend here where I live in Minnesota, so what better time to try a new recipe? This is an especially delicious and cozy recipe, and even though Grandma was the one who submitted this for her church’s cookbook, the original recipe came from my sister (whose family is VERY big on pancakes of all kinds, especially my nephew). Grandma loved these, I’m sure, initially because they’re Swedish, but then I’m sure she saw how amazingly good they are! Plus, Grandma was a big one for the breakfast for dinner thing – especially on Sunday nights. She knew what she was doing there – I love that, too!

Here is the recipe as I made it:

Swedish Pancakes

Mix:

1 1/2 cups flour

3 Tablespoons sugar

1/2 teaspoon salt

Beat until very thick and light:

3 eggs

Beat in:

2 cups milk

2 Tablespoons butter, melted

Combine wet and dry ingredients.

Heat griddle (or pan) over low heat.

Brush with butter.

Cook over medium heat.

These ingredients are so simple and basic, you probably have everything in your kitchen that you’d need to make these pancakes this weekend!

After adding the wet ingredients to the dry, I used a whisk to make the batter nice and smooth.

I used my big cast iron pan, and that maybe wasn’t a great idea. It’s too heavy to pick up and swirl the batter around. My sister does this with a smaller pan and makes these more like crepes. Yeah – these aren’t nice and thick and fluffy like Sweet Milk Griddle Cakes. I started by using a 1/4 cup measure to pour the batter into the pan – that was too thick. Then I used a ladle to pour the batter into the pan and then used the ladle to swirl around the batter and that made it thinner – that was a bit better. I got the hang of it by the time I was frying the last two pancakes. I’d use a smaller pan next time.

I mean, how pretty are these?!!! You can serve them with fruit and whipped cream or the obligatory maple syrup – or even lingonberry syrup, as long as we’re being Swedish.

I am not even kidding – these are so delicious, you’re gonna love them! Serve them with sausage or bacon, and you have an amazingly delicious breakfast or breakfast for dinner. Seriously, if you live in Minnesota, you won’t have anything else to do this weekend – make a batch of these Swedish Pancakes and just don’t even look outside! 🙂

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Easy No Crust Quiche

The recipe for today is Easy No Crust Quiche. This one comes from my mom, and as you can see from her note on the card, she thought this one was “Very Good” in 2008. Grandma started writing the dates she made these recipes, and then whether or not she liked them, and then how much she liked the recipe, (occasionally she even wrote little notes on the recipe cards she sent us that told how she might have changed something in the recipe). I love it so much that she did that for us! That makes it so much easier for the family to know which ones are the best ones. Believe it or not, I have seen some recipes in a cookbook where she wrote “terrible” on them! Now the rest of us keep track of recipes in this same way – my mom, me, my sister (I think my sister does it, too), and even my kids now write in their cookbooks the date they first made a particular recipe and how they liked it. It’s fun to look back and be able to see how long ago you first tried something. I’m sure that in this photo of me from when I was a 1-year-old, I was reading in a cookbook and planning what I would make next. I think I’m even drooling!

I was an early and voracious reader, and I’m SURE that I was reading a cookbook here. Anyway, we’ll be looking back at the family cookbooks for years to come and seeing those little notes, knowing that someone cared and loved us enough to make sure we would only take the time and effort to make just the “Very Good” ones – they’re the most delicious ones, too!

Here is the recipe as I made it:

Easy No Crust Quiche

In a buttered 9″ pie pan put:

1 1/2 cup shredded cheddar cheese

Cover with:

6 slices of crisp bacon, cut in pieces or about 1 cup diced ham (I used 1 cup of diced, frozen, leftover Christmas ham)

Beat:

4 eggs

Add:

1 1/2 cup milk

1/4 cup chopped onion

1/2 cup flour mixed into 2 Tablespoons softened butter (I melted the butter and mixed them all together – it made the mixture a bit lumpy)

Carefully pour over cheese and meat.

Bake at 350 degrees for 30 minutes.

Turn oven down to 250 degrees and bake 20 minutes more (I had to go about 15 minutes more until it stopped jiggling in the middle).

She does have a half recipe written down on the card, but why? Just make the whole one.

I’m so glad I cut some of our leftover Christmas ham into cubes – they’re ready to go at a moments notice – like into this Quiche!

When adding the flour and butter to the mix, I’d try mixing them together next time first. Maybe then there wouldn’t be lumps. It didn’t matter in the end anyway.

I gave this an extra 15 minutes or so because it was jiggly in the middle. Once it cooled a bit, it firmed up pretty well, but it is a bit delicate.

You can see the layers – the cheese makes the “crust”. It totally looks like one of Grandma’s typical Scandinavian-style dishes – very pale. I’d add veggies into this – that’s just me.

My husband has a “thing” for cilantro, so he added some before devouring this Quiche for lunch. I think it not only added to the flavor, but it looks pretty. You could totally service this for breakfast, for brunch, or for lunch or a light dinner. I love a good quiche, and I have made Quiche Lorraine, but this Quiche is ridiculously easy to make and is ridiculously delicious. Your friends and family are gonna LOVE this one! Try this Easy No Crust Quiche now – right now!

 

 

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Scandinavian Egg Sandwich

Ok guys – we’re making a Scandinavian Egg Sandwich today! Yes – you heard me! This sandwich can be made almost entirely from leftovers (for our family, anyway). It’s the perfect holiday breakfast, lunch, or snack, and it’s amazingly delicious! Our family made up this sandwich over the years, but it really came to be finalized in 2016 when my sister, her family, and my mom came to be with us for the whole Christmas holiday. Everybody loved it because it uses a lot of our favorite holiday foods. We usually have the ingredients (that are leftovers) at some point during the holiday season, so it really was a no-brainer. My family loves egg sandwiches. In fact, all of our kids HAVE to have their dad’s egg sandwiches at some point almost every time they come to stay with us for any length of time. They grew up on them with his making them before and/or after every sports event, drama event, or music event – and there were A LOT of those. There isn’t really a recipe, just a tutorial, and we’ll explore that for dad’s egg sandwiches at some point later. For now, I’ll just tell you how we made these particular egg sandwiches.

Here is the recipe as I made it:

Scandinavian Egg Sandwich

I’m showing how to make this sandwich Scandinavian here, but it’s very easy to change this and make it just how YOU like it!

Step 1-

Slice and/or toast 2 slices from a Julekaga, loaf of bread (or panettone or regular sliced bread), and put one slice on a plate. This is your platform for the rest of the sandwich. I don’t like mine toasted and that’s why I didn’t toast the bread here. My daughter was in Chicago this fall and brought home a panettone from her visit to Eatily, so I didn’t make Julekaga this year. Normally I would use Julekaga, but this year I used the panettone for the sandwiches instead.

Step 2 –

Dollop on a spoonful of your favorite jam. We used lingonberry jam to fulfill our Scandinavian theme, but any jam like strawberry or raspberry would also be delicious.

Step 3 –

Layer on slices of brown fudge cheese (Gjetost) or your favorite cheese. We always have brown cheese for the holidays. If you haven’t tried it – I HIGHLY recommend it (it seriously does taste like fudge)! If you don’t want to try the most delicious cheese in the world, then use whatever cheese you like.

Step 4 –

Next comes a slice of Christmas ham. We have fried the ham at times in the past, but this ham was very flavorful and I didn’t feel like it needed to be fried. If you like it hot, go ahead and fry it first. You could also use turkey, so this would be good for a thanksgiving treat, too. Just use cranberry sauce and turkey instead of jam and ham.

Step 5 –

Last, but not least, a fried egg goes on top. I like a fried egg on mine, and I like it a bit drippy, but you can put on whatever kind of egg you like. My husband likes to break the yolks of his eggs when making an egg sandwich, because he likes to “mess” with stuff while he’s “cooking”. He just folds it up into a square of cooked eggs and puts that on top.

Step 6 –

Top it with the second slice of bread and cut it in half. Eat it like a sandwich, or use a knife and fork – whatever works. It’s so delicious – you’re just not going to believe it! You can tell it’s good by the way the egg yolk and jam somehow drip their way down your fingers and hands. Go ahead and lick your fingers – you won’t want to waste a bit of it!

This sandwich has everything you’d want in an egg sandwich: tender, fruity bread, sweet jam, salty ham, the delicious, drippy egg. What more could you want?!! It’s the perfect after holiday breakfast or snack, as far as I’m concerned. You’re using up some leftovers and it’s ridiculously delicious to boot! I know you’re going to love it. Bring out your inner Viking and try this Scandinavian Egg Sandwich!

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Maple Pecan Scones

I’m sharing my recipe for Maple Pecan Scones today. It comes from the pages I ripped out of the magazine years ago. These magazine pages have several recipes on there, one being the ridiculously delicious Chocolate Chip Scones I made last summer. I hadn’t made this particular recipe before, but it sounded like a perfect recipe for fall. Well, this recipe didn’t disappoint. These scones are as ridiculously delicious as the Chocolate Chip Scones. Wow. Why haven’t I been making these all along? I’m glad I finally did.

Here is the recipe as I made it:

Maple Pecan Scones

In a large bowl, combine:

3 1/2 cups flour

1 cup pecans, finely chopped

4 teaspoons baking powder

1 teaspoon salt

With a pastry blender or two knives, cut in:

2/3 cup vegetable shortening (I used butter)

Add to dry ingredients:

1 cup milk

1/3 cup maple syrup

1/2 teaspoon maple flavoring

Mix lightly with a fork until mixture clings together and forms a soft dough.

Turn dough out onto lightly floured surface and knead gently 5-6 times.

Divide dough in half.

With rolling-pin, roll first half into 7 inch circle.

Cut into 4 wedges.

Repeat with other half of dough.

Put scones 1 inch apart on greased baking sheet.

Pierce with tines of a fork and brush tops with another 1/4 cup of maple syrup.

Bake at 425 degrees for 15-18 minutes or until golden brown.

Serve warm.

Mix up the wet and dry ingredients separately, then cut the butter into the dry ingredients.

Add the wet ingredients and mix together with a fork.

When you turn the dough out to knead, it will look like this and you’ll think, “no way will this work”. Knead a couple of times and it comes together nicely. Really, it will.

Divide the dough in two pieces and then roll them out into a 7″ circle. Cut the circle in 4 and put the pieces onto a baking sheet.

Prick with a fork and brush with the remaining 1/4 cup of maple syrup. Ready for the oven.

They come out of the oven full of sweet maple syrup and toasted pecans.

Oh my. I’m so glad I tried this one. These are perfect for breakfast or afternoon coffee or tea. Serve them warm from the oven with some softened butter – oh wow. So good! You might even want to think about serving these Maple Pecan Scones for that special breakfast on the third Thursday of  November.

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