Provolone Cheese Scones

1 1/2 cups all-purpose flour
1 1/2 cups rolled oats
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup (2 ounce) finely shredded Provolone cheese
2/3 cup butter, melted
1/3 cup milk
1 egg

Sift together flour, oats, sugar, baking powder, cream of tartar and salt in a large bowl. Stir in cheese.

In a small bowl beat together butter, milk and egg. Add to dry ingredients, stirring just until mixed. Shape dough into ball and pat onto a lightly floured surface to form an 8-inch circle. Cut into 8 to 12 wedges. Bake on a buttered baking sheet in a preheated 425 degree F oven for 12 to 15 minutes or until light golden brown.

Makes 8 to 12 scones.

Treacle Scones

2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/3 cup butter
3 tablespoons molasses
2/3 cup buttermilk

Mix flour, baking powder, baking soda, salt, cinnamon and ginger in a bowl. Cut in butter with a pastry blender or rub in with your finger tips. Mix in molasses and buttermilk. Turn dough out on a lightly floured board, and pat into a circle about 1/2-inch thick. Cut in wedges. Sprinkle tops with cinnamon and sugar, if desired. Bake on cookie sheet at 400 degrees F for about 15 minutes.

Serve warm with butter.

Makes 12.

Lemon Scones

4 cups all-purpose flour
2 tablespoons baking powder
1/4 cup granulated sugar
1/4 teaspoon salt
3 tablespoons grated lemon peel
1/2 cup butter (1 stick cut into 1/2-inch pieces)
2 eggs, beaten to blend
2/3 cup milk or buttermilk

Preheat oven to 450 degrees F. Grease and flour baking sheet.

Sift flour, sugar and salt in deep bowl. Stir in peel. Cut in butter until mixture resembles coarse meal. Blend in eggs and just enough milk or buttermilk to form soft but not sticky dough. Turn dough out onto lightly floured surface. Gently roll or pat dough to about 1/2-inch thickness, lightly flouring as necessary to prevent sticking. Cut out rounds using 2-inch floured biscuit cutter. Set 1/2-inch apart on prepared baking sheets. Brush with cream or milk for a rich sheen. Bake until scones are golden brown, 12 to 15 minutes.

Makes 16 to 20 scones.

Serve hot with sweet butter and an assortment of jams and marmalades .

Ginger Scones

2 cups all-purpose flour
1 egg
6 tablespoons granulated sugar, divided
2 1/2 teaspoons baking powder
2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
Butter or margarine
2 tablespoons grated orange peel
3/4 cup buttermilk

In large bowl, stir together flour, 4 tablespoons sugar, baking powder, ginger, soda and salt. With 2 knives or pastry blender, cut in 1/2 cup butter until particles are fine. Stir in orange peel. With fork, beat together egg and buttermilk; add to flour mixture and mix. Divide in 2 parts. Turn each onto heavily floured surface; knead lightly with floured hands. Pat into circles 5/8-inch thick and with floured knife, cut into 6 wedges. Place on ungreased cookie sheet. Sprinkle each with 1/2 teaspoon remaining sugar. Bake at 425 degrees F until golden, about 14 minutes.

Serve split with butter and/or jelly.

Currant Scones

2 cups all-purpose flour
3 teaspoons baking powder
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup butter
1 (5.33 ounce) can evaporated milk
1 egg
2/3 cup currants
Sugar

Preheat oven to 400 degrees F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, sugar, baking powder and salt; blend well. Using pastry blender, cut in the butter until mixture is crumbly. Stir in currants.

Combine milk and egg. Add all at once, stirring until just moistened. On well-floured surface, knead dough gently 5 or 6 times. Press into an 8-inch circle about 1-inch thick. Place on ungreased cookie sheet. Cut into 8 wedges; do not separate. Sprinkle with sugar. Bake 15 to 20 minutes, until golden brown.

Serve warm.

Blackberry Cream Scones

2 cups all-purpose flour
3 teaspoons baking powder
2 tablespoons granulated sugar
1/2 teaspoon salt
4 tablespoons butter
2 eggs, beaten (reserve 1 tablespoon of egg
    white for brushing on top)
1/3 cup whipping cream
1 (16 ounce) can blackberries, well drained
2 teaspoons coarse sugar

In a large bowl, stir together flour, baking powder, sugar and salt until thoroughly blended. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in eggs and cream to make stiff dough. Turn out on a lightly floured board and knead lightly until dough sticks together.

Divide dough into four parts. Roll each part out to make a circle about 6 inches in diameter and about 1/4 inch thick. Arrange 2 circles on an ungreased baking sheet about 1 inch apart. Spoon 1/2 the berries on each circle leaving about 1 inch all the way around. Cover with the remaining two circles and pinch around the ed ges to seal in the berries. Score the top of each round into quarters with a knife. Brush with the reserved egg white and sprinkle with coarse sugar. Bake at 400 degrees F for 20 minutes or until golden brown.

Serve warm.

Makes 8 scones.

Cinnamon Walnut Socnes

1 3/4 cups all-purpose flour
1/4 cup finely chopped walnuts
4 1/2 teaspoons granulated sugar
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup cold butter or margarine
2 eggs
1/3 cup whipping cream
1/4 cup buttermilk

In a bowl, combine the first six ingredients, cut in butter until the mixture resembles coarse crumbs. Combine eggs and cream. Stir into dry ingredients just until moistened.

Turn onto a floured surface. Gently pat into a 7-inch circle, 3/4 inch thick. Cut into 8 wedges. Separate wedges, then place on a greased baking sheet. Brush with buttermilk. Let rest 15 minutes.

Bake at 450 degrees F for 14 to 16 minutes or until golden brown.

Orange Meringue Pie

1 cup granulated sugar
1/4 cup cornstarch
1 1/2 cups cold water
3 egg yolks, beaten
1/4 cup sour orange juice
1 teaspoon margarine
1 baked 9-inch pie shell
3 egg whites
1/3 cup granulated sugar

Preheat oven to 350 degrees F.

In a medium-size saucepan combine the 1 cup sugar and cornstarch. Gradually stir in water until smooth. Stir in egg yolks. Stirring constantly over medium heat, bring mixture to a boil. Boil for 1 minute. Remove from heat. Stir in sour orange juice and margarine and pour over pie shell.

In a mixing bowl, beat egg whites at high speed until they are foamy. Gradually beat in the 1/3 cup sugar and continue beating until stiff peaks form. Spread over hot filling. Bake for 15 to 20 minutes until meringue is golden brown.

Cool and refrigerate. It may also be frozen.

Peach Pie

This is a wonderful way to prepare pie the old-fashioned way in a cast iron skillet.

2 cups flour
1 teaspoon salt
4 teaspoons baking powder
1/3 cup shortening
1/3 to 1/2 cup milk
8 fresh peaches

Sift flour; measure and add salt and baking powder. Sift again. Cut in shortening as for pastry. Add milk all at once, just enough to make a soft dough. Turn out on a floured board and roll a round piece 1/4 inch thick and several inches larger in diameter than the skillet used. Place dough in bottom of skillet, letting edges hang over the outside. Then fill with sliced peaches and sprinkle with a mixture of 3/4 cup sugar, 1/2 teaspoon cinnamon and 1 tablespoon flour. Dot with butter. Fold edges toward center to partially cover the pie. Leave center of pie uncovered. Bake at 400 degrees F for 25 to 30 minutes.

Serve warm or cold.

Chocolate Chip Scones

1 3/4 cups all-purpose flour
3 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter
1 egg, beaten
1/2 cup semisweet chocolate chips
4 to 6 tablespoons half-and-half
1 egg, beaten

In bowl combine flour, sugar, baking powder and salt. Cut butter into flour mixture until it resembles fine crumbs. Stir in egg, chocolate chips and just enough half-and-half so dough leaves side of bowl. Turn dough onto lightly floured surface. Knead lightly ten times. Roll into a 1/2-inch thick circle, cut into 12 wedges. Place on ungreased cookie sheet. Brush with beaten egg and bake at 450 degrees F for 10 to 12 minutes.

Immediately remove from cookie sheet. Serve with butter. Can be stored in freezer up to 4 months.

Yields 12 scones.

Chicken Con Rajas

4 tablespoons butter
1 tablespoon olive oil
4 chicken breasts
9 whole canned chiles, divided
1 medium onion
1/2 pound mushrooms, chopped large
1 1/2 cups milk
1/2 can cream of mushroom soup
2 cups sour cream
Salt and pepper
3/4 cup grated Cheddar cheese

Cut chicken, onion, mushrooms, and 6 chiles into strips. Set aside.

Put milk, soup, and remaining 3 chiles in blender and blend until smooth. Whisk in sour cream.

Melt butter in Dutch oven over medium heat and add oil and chicken. Season. Saute until chicken is done. Remove chicken and set aside.

Add onions to same pan and saute for 3 minutes, then add mushrooms and cook until tender.

Add chiles and chicken and heat through. Add soup mixture. Cover and heat over medium for 5 minutes.

Season to taste. Top with cheese and bake at 350 degrees F for 15-25 minutes or until hot.

Serve with Mexican rice, warm flour tortillas and a leaf y green salad.

6-8 servings

Cherry-Filled Scones

2 cups biscuit baking mix
1/3 cup granulated sugar
2 tablespoons water
1 egg
1 cup snipped pitted dark sweet cherries, well drained
1 tablespoon butter
1 to 2 teaspoons granulated sugar

Preheat oven to 350 degrees F.

Mix biscuit baking mix, the 1/3 cup sugar, water and egg until dough forms; gently smooth dough into a ball on surface generously dusted with baking mix. Knead 15 times. Roll dough into 12-inch square; cut into 4-inch squares. Spoon about 2 teaspoons cherries onto triangular half of each square. Fold dough over cherries, forming a triangle, press edges to seal. Place on ungreased cookie sheet. Brush with butter; sprinkle with 1 to 2 teaspoons sugar. Bake until golden brown, 15 to 18 minutes.

Serve with whipped cream if desired.

Cheddar Cheese Scones

2 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
4 tablespoons butter
1 cup grated Cheddar cheese
2/3 cup milk

Sift together the flour, salt and baking powder. Mix the butter into the flour until it resembles fine bread crumbs. Blend in the cheese. Gradually add the milk, mixing it with a round bladed knife until the dough is soft and manageable. Turn the dough onto a lightly floured surface, divide into two equal portions and shape each portion into a round 3/4-inch thick. Cut each round into six triangular portions and set them on a greased baking tray; prick top with a fork. Bake the scones in the center of a preheated 425 degree F oven for 12 to 15 minutes. Cool slightly before serving.

Almond Chicken (pollo Almendrado)

1/2 cup blanched almonds
3 whole chicken breasts, split, boned, and skinned
2 to 3 tablespoons vegetable oil
1 tablespoon butter or margarine
1/4 cup finely chopped white onion
1 fresh Anaheim or poblano chile, roasted, peeled,
    seeded, de-veined, finely chopped
1 small tomato, seeded and minced
1 clove garlic, minced
1/2 cup chicken stock or broth
1/4 teaspoon salt
1/2 cup whipping cream
Tomato wedge
Fresh cilantro sprig

Process almonds, about 1/4 at a time, with on/off pulses in electric spice grinder to fine powder. Dip chicken in almonds on small plate to coat all sides; reserve remaining almonds.

Heat 1 tablespoon oil and the butter in deep 10-inch skillet over medium heat until foam subsides. Add as many breasts as will fit in single layer without crowding. Cook until chicken is light brown on both sides, about 3 minutes per side, reducing heat if almonds get too dark; remov e to plate. Repeat with remaining chicken, adding 1 tablespoon oil, if needed.

Add remaining 1 tablespoon oil and the onion to skillet; saut? over medium heat until soft, about 3 minutes. Add chile, chopped tomato and garlic; saut? 1 minute. Add stock, salt and reserved almonds; heat over high heat to boiling. Add chicken to skillet; reduce heat to low. Simmer, covered, until chicken is cooked through, 15 to 20 minutes. Remove chicken to serving dish; keep warm, covered.

Add cream to cooking liquid; heat over medium-high heat to boiling. Cook and stir until sauce is slightly thickened, 3 to 5 minutes; pour over chicken. Garnish with tomato wedge and cilantro.

Chicken Mole

8 serving-size pieces chicken or turkey
1 1/2 teaspoons salt, divided
1 teaspoon pepper
1 (8 1/2 ounce) jar mole sauce
1/2 cup enchilada sauce or tomato sauce
1/2 to 1 cup chicken stock
1 tablespoon creamy peanut butter
1 square dark, unsweetened chocolate
1 tablespoon sugar 

Preheat oven to 350 degrees F.

Heat a deep ovenproof Dutch oven over medium heat. Add chicken pieces, and cook until brown on all sides, about 20 minutes. Season chicken with 1 teaspoon sat and pepper. Cover pan with lid and place in oven for 20 to 30 minutes or until chicken juices run clear.

Meanwhile, in a large saucepan, combine mole sauce, enchilada or tomato sauce and chicken broth, beginning with 1/2 cup. Add more as needed to adjust consistency and flavor. Heat to boiling; reduce heat to simmer. Stir in peanut butter, chocolate and sugar. Cook and stir until chocolate is melted, about 5 minutes. Continue simmering 10 minut es longer. Season with 1/2 teaspoon salt, or to taste. If sauce seems too thick, add just enough water or chicken stock to thin to desired consistency.

Remove chicken from oven and pour sauce over chicken.

Reduce oven temperature to 300 degrees F. Return chicken to oven, covered, and bake for 30 to 40 minutes or until chicken is tender, almost falling off the bone.

Serve with white or Mexican rice or tortillas. This recipe doubles easily.

Makes 4 servings.