2 cups flour
1/2 cup sugar
1/4 cup nonfat dry milk powder
2 teaspoons baking powder
1 teaspoon dried lemon peel
1/4 teaspoon salt
1/3 cup shortening
1 cup dried blueberries
Stir together flour, sugar, milk, baking powder, lemon peel, and salt. Cut in shortening using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in berries. Layer into a 1-quart canning jar, tapping gently on the counter between layers to settle before adding the next. Add additional dried blueberries to fill in small gaps if necessary.
This stores at room temperature for up to 6 weeks, or freeze for up to 6 months.
Blueberry Scones
Place jar contents in a large mixing bowl. Add 1 tsp vanilla. Add 1 beaten egg and 1/4 cup water; stir just until moistened. Turn dough out onto a lightly floured surface and quickly knead gently for 12 to 15 strokes or until nearly smooth. Pat to 1/2 inch thickness. Cut into desired shape and place 1 inch apart on an ungreased baking sheet. Brush with milk. Bake at 400 degrees F for 12 to 15 minutes or until golden. Transfer to a rack to cool slightly, and serve warm.
Sybil made Creamy Almond Candy from EagleBrand.net
1 1/2 pounds vanilla-flavored candy coating*
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/8 teaspoon salt
1 teaspoon almond extract
3 cups (about 1 pound) whole almonds, toasted**
MELT candy coating, sweetened condensed milk and salt in a heavy saucepan over low heat. Remove from heat. Stir in almond extract, then almonds.
SPREAD evenly into wax paper-lined 15 x 10-inch jellyroll pan. Chill 2 hours or until firm.
TURN onto cutting board. Peel off paper; cut into triangles or squares. Store leftovers tightly covered at room temperature.
MICROWAVE METHOD
COMBINE candy coating, sweetened condensed milk and salt in 2-quart glass measure. Microwave on HIGH (100% power) 3 to 5 minutes, stirring after each 1 1/2 minutes. Stir until smooth. Proceed as above.
*Also called confectioners’ coating.
** To toast almonds, spread in single layer in heavy-bottomed skillet. Cook over medium heat 2 to 3 minutes, stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.
Attach the following instructions on a gift tag:
She also made Strawberry Angel Cookies freom Smuckers.com
Crisco® Original No-Stick Cooking Spray 1 (16 oz.) package Pillsbury® Angel Food Cake
3/4 cup Smucker's® Strawberry Sugar Free Preserves
OR 1 cup Smucker's® Special Recipe Strawberry Preserves
3 tablespoons mini semi-sweet chocolate chips
HEAT oven to 325°F. Coat baking sheet with no-stick cooking spray.
BEAT together cake mix and preserves (do not add water) at low speed of electric mixer 1 minute or until evenly moistened. Continue to beat an additional 1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet.
BAKE 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely. Cookies will be soft and chewy.
TIP Store between sheets of wax paper to keep from sticking together
Sherry made Chocolate Chex Caramel Crunch Mix from Chex.com
8 cups Chocolate Chex® cereal
3/4 cup packed brown sugar
6 tablespoons butter or margarine
3 tablespoons light corn syrup
1/4 teaspoon baking soda
1/4 cup white vanilla baking chips
1. Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.
2. In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
3. In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container
DeeAnn made Egg Nog Cheesecake from ControllingMyChaos.blogspot.com
3 8-oz pkgs cream cheese, softened
1 cup sugar
2 Tbs flour
3/4 cup dairy eggnog
2 eggs
2 tsp rum extract
1 tsp ground nutmeg
1 tsp cinnamon
19 mini graham cracker pie crusts OR 2 9-inch crusts
Preheat oven to 425 degrees.
Blend softened cream cheese with sugar, flour, eggnog and eggs. Add rum extract, nutmeg and cinnamon.
Pour into pie crusts.
Bake at 425 degrees for 8 minutes. Reduce heat to 250 degrees and continue baking for 20 minutes, or until firm to the touch (longer for larger pies).
Remove from oven and cool.
Refrigerate.
Serve with whipped cream and a sprinkle of cinnamon.
