Sour Cream Raisin Pie

Many people in the Southwest pay a very small price to pick their own grapes right from the commercial vines. It is so simple to dry them yourself, and they are the perfect ingredient for this delicious pie.

Pastry for 1-crust pie
2 eggs
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 cup sour cream
1 cup raisins

Prepare pastry and line an 8-inch pie pan. Refrigerate it while you make the filling.

Beat eggs lightly, then stir in sugar, salt, cinnamon, nutmeg and cloves. Stir in sour cream and raisins and pour into a chilled pastry shell. Bake at 450 degrees F for 10 minutes, then reduce heat to 350 degrees F. Bake 30 minutes longer or until a knife inserted in center comes out dry. Serve warm.

Coconut Almond Scones

3 1/2 cups unbleached flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon grated lemon rind
1/4 cup (1/2 stick) butter
7 ounces almond paste, chilled
1 cup flaked sweetened coconut
1 cup coconut milk
1 egg
1 teaspoon almond extract
1 egg, lightly beaten with 1 tablespoon water

Preheat oven to 375 degrees F.

Grease and flour a large cookie sheet, or line the sheet with parchment paper.

In a large bowl, sift the flour with the sugar, baking powder, baking soda and salt. Add the lemon rind. Using two knives or a food processor, cut the butter into flour mixture until the butter is evenly incorporated and there are no large chunks. Grate the almond paste and mix it into the flour mixture with 1/2 cup of the flaked coconut.

In a medium bowl, beat the coconut milk, egg and almond extract until well combined. Add the dry ingredients and beat with a spoon until the dough pulls away from the sides of the bowl and forms a ball. Knead 5 or 6 turns to get a nice consistency. The dough should be firm enough to roll out but still delicate, not stiff or dry.

On a lightly floured surface, roll the dough out to a 1/2-inch thickness. Using a 2 1/2-inch diameter cookie cutter, cut out the scones and place on prepared cookie sheets about 2 inches apart. Brush with the egg wash and sprinkle with the remaining 1/2 cup of coconut.

Bake for 18 minutes, or until they are a light golden brown and spring back to the touch.

Makes about 22 scones.

Apricot Scones

Devonshire Cream
3 ounces cream cheese, softened
1 tablespoon confectioners' sugar
1/2 teaspoon vanilla extract
1/4 to 1/3 cup whipping cream

In a small mixing bowl, beat cream cheese, confectioners' sugar and vanilla extract until fluffy. Gradually beat in enough cream to achieve a spreading consistency. Cover and chill for at least 2 hours.

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter or margarine
1/2 cup chopped dried apricots
1/2 cup chopped pecans
1 teaspoon grated orange peel
1 cup plus 2 tablespoons whipping cream, divided
Jam of your choice

Combine the dry ingredients in a bowl. Cut in butter until mixture resembles fine crumbs. Add apricots, pecans and orange peel. With a fork, rapidly stir in 1 cup whipping cream just until moistened. Turn onto a floured surface; knead 5 or 6 times. Divide in half; shape each into a ball. Flatten each ball into a 6-inch circle; cut each circle into eight wedges. Place 1 inch apart on an ungreased baking sheet. Brush with remaining whipping cream. Bake at 375 degrees F for 13 to 15 minutes or until a wooden pick comes out clean.

Serve with Devonshire Cream and jam.

Yields 16 scones.

Sour Orange Pie

3/4 cup plus 3 tablespoons granulated sugar
3 level tablespoons cornstarch
1 cup hot water
1 tablespoon butter
3 eggs, separated
1/3 cup sour orange juice
1 baked 9-inch pie shell

Preheat oven to 375 degrees F. In a saucepan, mix together the 3/4 cup sugar and cornstarch, and slowly pour in the hot water and butter, stirring to dissolve any lumps. Beat egg yolks lightly and add, along with the sour orange juice. Stir constantly over medium-low heat until the mixture has thickened and coats the spoon. Do not boil. Carefully pour the filling into the baked pie shell.

For the meringue, beat the egg whites until frothy. Continue to beat, gradually adding the 3 tablespoons sugar, until the beater holds stiff peaks when lifted. Gently swirl the meringue over the filling, making sure it touches the edges of the crust all the way around. Bake until the meringue is brown. Remove from the oven and cool on a rack.

Strawberry Margarita Pie

Pretzel Crust
1 1/2 cups coarsely crushed pretzels
1 1/2 tablespoons granulated sugar
1/4 cup butter, melted

Preheat oven to 350 degrees F.

Combine pretzels, sugar and melted butter in a medium-size bowl. Mix well. Press the mixture into the bottom of a 9-inch pie plate. Bake the pretzel crust for 10 minutes or until lightly toasted.

Remove the dish to a wire rack and cool completely. 

1 envelope unflavored gelatine
1/4 cup fresh Mexican lime juice
1/2 cup granulated sugar
2 eggs, separated
1/4 cup tequila
1/4 cup frozen sweetened strawberries
1 cup whipping cream

Sprinkle gelatine over lime juice in a small saucepan. Add 1/4 cup of the sugar and then the egg yolks. Stir to blend. Cook over very low heat until the gelatine dissolves and the mixture thickens. Do not boil. Remove from heat; stir in tequila and strawberries. Refrigerate, stirring occasionally, until mixture is thick enough to mound on a spoon.

Beat egg whites until stiff. Gradually beat in the remaining sugar to make a glossy meringue. Fold into the cooled gelatine mixture. Whip cream until stiff. Fold whipped cream into gelatine mixture. Spoon the gelatine into the prepared crust. Cover and refrigerate until the filling is firm.

Decorate with fresh strawberries and lime slices, if desired.

Orange Marmalade Scones

1/2 cup shortening
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
2 tablespoons grated orange peel
1 egg
1/3 cup orange juice
Orange marmalade

Preheat oven to 450 degrees F.

Sift dry ingredients; mix in orange peel. Cut in shortening; add egg and orange juice. Stir well. Knead on lightly floured board 6 times. Roll into an 8-inch square 1/2 inch thick. Cut square into quarters, each quarter into half diagonally, then each triangle in half to yield 16 scones of equal size. Place on baking sheet, indent centers and fill each with 1/2 teaspoon orange marmalade. Bake for 10 minutes.

Serve hot with butter and marmalade.

Strawberry Rhubarb Pie

Flaky Crust
3 cups all-purpose flour
2 1/2 teaspoons granulated sugar
3/4 teaspoon salt
2/3 cup chilled solid vegetable
    shortening, cut into pieces
1/2 cup plus 2 tablespoon chilled unsalted
    butter, cut into pieces
About 10 tablespoon ice water

Combine flour, sugar and salt in a food processor or blender. Using the pulse feature, cut in shortening and butter until a coarse meal forms. Blend in enough ice water, 2 tablespoons at a time, to form moist clumps. Gather dough into a ball; cut in half. Flatten each half into a disk. Wrap separately in plastic wrap; refrigerate until firm, about 1 hour.

3 1/2 cups 1/2-inch thick slices trimmed
    rhubarb (1 1/2 pounds untrimmed)
3 1/2 cups strawberries, hulled and halved
1/2 cup packed golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teasp oon salt
1 large egg yolk, beaten, to blend
    with 1 teaspoon water (for glaze)

Preheat oven to 400 degrees F. Combine first 7 ingredients in a large bowl; toss gently to blend.

Roll out 1 dough disk on a floured work surface to a 13-inch round. Transfer to a 9-inch diameter glass pie dish. Trim excess dough, leaving a 3/4-inch overhang.

Roll out second dough disk on a lightly floured surface to a 13-inch round. Cut into fourteen 1/2-inch wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling, trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.

Brush glaze over crust. Transfer pie to a baking sheet. Bake for 20 minutes. Reduce oven temperature to 350 degrees F. Bake pie until golden and filling thickens, about 1 hour 25 min utes.

Transfer pie to a cooling rack to cool completely.

Highlander Chocolate Scones

2 1/4 cups Bisquick? Baking Mix
1/4 cup baking cocoa
1/2 cup granulated sugar
1 teaspoon almond extract
1/2 cup plain yogurt
1 egg

1/2 cup cream cheese, softened
1/4 cup orange marmalade
1/2 teaspoon grated ginger root

Mix together dry ingredients. Stir in remaining scone ingredients until soft dough forms. Knead 5-6 times. Place on cookie sheet, then pat into an 8-inch circle. Cut into 8 wedges, but do not separate. Bake at 425 degrees F for 12 minutes.

For Spread: Combine all ingredients well.

Serves 4.

Raspberry-filled Orange Scones

Yield: 16 scones

3 1/4 cups all-purpose flour
1/4 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter or margarine
3 eggs, beaten
1/2 cup whipping cream
1 tablespoon grated orange peel
3 tablespoons raspberry preserves
Confectioners' sugar

Heat oven to 425 degrees F.

Mix flour, sugar, baking powder and salt; cut in butter or margarine until mixture resembles coarse crumbs.

Beat eggs, cream and orange peel. Add to flour mixture, mixing just until moistened. Shape dough into a ball. Knead 10 times on lightly floured surface. Divide in half. Roll out each half into a 12 x 6-inch rectangle. Spread 1 rectangle with preserves. Top with remaining rectangle. Cut into 8 (3-inch) squares; cut each in half diagonally. Place on lightly greased cookie sheet. Bake 12 to 14 minutes or until lightly browned. Sprinkle with confectioners' sugar.

Southwest Skillet Pot Pie

1 pound ground beef
1/2 medium onion, chopped
2 (15 ounce) cans mixed vegetables, drained
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can diced jalapeno peppers, drained (optional)
3/4 cup water
1 (1 1/4 ounce) package taco seasoning mix
Salsa and sour cream

3/4 cup all-purpose flour
1/2 cup yellow corn meal
2 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 egg
2 tablespoons vegetable oil
1 (4 ounce) can chopped green chiles

In 10-inch skillet, brown and cook ground beef; drain thoroughly. Return meat to pan. Add onion; return to heat and cook until tender. Add mixed vegetables, beans, jalapeno peppers, water and taco seasoning. Cook over medium-high heat until most of liquid is gone.

To make crust: In medium bowl, combine flour, corn meal, sugar, baking powder and salt. Add milk, egg, oil and chiles; stir until flo ur is moistened. Spread evenly over top of meat mixture in skillet. Cook, covered, over low heat for 30 to 35 minutes or a wooden pick inserted into crust comes out clean. Serve hot with salsa and sour cream.

Serves 4 to 6.

NOTE: You can also bake this in the oven. Using an ovenproof skillet, bake at 375 degrees F for 30 to 35 minutes, or until crust is lightly browned.

Seven Layer Tortilla Pie

2 (15 ounce) cans pinto beans, drained and rinsed
1 cup salsa, divided
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1/2 cup chopped tomatoes
7 (8-inch) flour tortillas
2 cups shredded Cheddar cheese
1 cup salsa (for serving)
1/2 cup sour cream (for serving)

Preheat oven to 400 degrees F.

In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.

In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes. Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese. Cover with foil, and bake for about 40 min utes.

Cut into wedges, and serve with salsa and sour cream.

Chicken Tamale Pie

1 dozen tamales, shucked
2 cups cooked and cubed chicken
1 tablespoon vegetable oil
1 onion, chopped
1 (4 ounce) can green chiles, chopped
1 (16 ounce) can tomato sauce
1 (4 ounce) can sliced ripe olives
2 tablespoons chili powder
1/2 teaspoon garlic salt
1 (14 ounce) can creamed corn
8 ounces shredded Cheddar Cheese

Spray a 9 x 13-inch baking dish with cooking spray. Line with tamales. Cover with layer of chicken.

In medium skillet, saute onion in oil. Add chiles, tomato sauce, olives, chili powder, garlic salt and corn. Simmer for 5 minutes.

Pour over chicken and bake at 300 degrees F for 45 minutes. Top with cheese and bake an additional 15 minutes.

Black Raspberry Buttermilk Scones

Serving: 16

1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tablespoon baking powder
1 teaspoon fine salt
16 tablespoons unsalted butter, cut into 1-inch pieces
1 cup buttermilk
1 tablespoon lemon zest
1/2 cup black raspberry jam
1 1/2 teaspoons sugar

Make the dough: Preheat oven to 400 degrees F.

Place the flours, baking powder and salt in the bowl of a food processor fitted with a metal blade and pulse until combined. Add the butter and pulse until the mixture resembles coarse meal. Add the buttermilk and zest and pulse until the dough is just combined.

Shape the scones: Line a baking sheet with parchment paper and set aside.

Place an 18-inch sheet of parchment paper on a work surface and sprinkle it lightly with flour. Transfer the dough to the paper and, with floured hands, gently press the dough into a 12-inch square; the dough should be about 3/4 inch thick. Cut out two six-in ch circles, reshape the remaining dough into a 3/4-inch-thick square, and cut out one more 6-inch circle. Gather the remaining scraps and form into one final 6-inch circle. Place 1/4 cup of jam on two of the circles. Top each with the remaining dough rounds and pinch the sides shut. Using a knife, score the top of each scone with a large cross marking 4 quadrants. Sprinkle the tops with sugar. Transfer scones to the prepared pan and bake until golden, 35 to 40 minutes. Transfer to a wire rack to cool. Split or cut on the score lines.

Serve warm or at room temperature.

Based on individual serving: Calories: 197 Total Fat: 11.8 g Cholesterol: 31.6 mg Sodium: 225 mg Carbohydrates: 20.4 g Fiber: .6 g

Walnut Scones

Posted by bettyboop50 at 6/19/01 5:03:33 am

2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup butter
2/3 to 3/4 cup buttermilk
1/2 cup walnuts, chopped

Heat oven to 375 degrees F. Grease cookie sheets.

In large bowl, combine flour, sugar, baking powder, salt and baking soda; blend well. Using fork or pastry blender, cut in margarine until mixture resembles coarse crumbs. Add buttermilk and walnuts; stir just until dry ingredients are moistened.

Drop by heaping teaspoonsful 2 inches apart onto greased cookie sheets. Bake for 9 to 12 minutes or until light golden brown. Immediately remove from cookie sheets. Serve warm.

Yield: 30 scones

High Altitude...Above 3500 feet: Decrease baking powder to 1 1/2 teaspoons; increase buttermilk to 3/4 cup plus 1 to 2 tablespoons. Bake as directed above.

Strawberry Shortcake Scones

Posted by bettyboop50 at May 9, 2001

12 scones

1 1/2 cups strawberries, hulled and cut
2 1/4 cups flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons sweet butter
2/3 cups milk

Preheat oven to 425 degrees F.

Cut strawberries into 1/2-inch pieces and sprinkle with a little sugar to bring out the juices and set aside.

In a large mixing bowl, mix flour, sugar, baking powder and salt. Cut butter into several pieces and add to flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the butter looks like small peas.

Stir in strawberries and gently stir to coat. Add milk and gently stir again until dough begins to form.

Using your hands, for a ball out of dough. Then roll out on a floured board until 1/2-inch thick.

Cut the dough using a 2-inch or larger circle cutter. Place on greased baking she et and sprinkle tops with some sugar.

Bake 12 minutes or until golden.