Orange Cream Scones

Orange Cream Scones3



2 cups all-purpose flour

1/3 cup sugar

1 tablespoon baking powder

½ teaspoon salt

½ cup cubed butter, cold

1 large egg

¼ cup sour cream

¼ cup heavy cream

½ teaspoon vanilla extract


1½ tablespoon butter, melted

¾ cup powdered sugar

¼ teaspoon vanilla extract

1 tablespoon orange juice

½ teaspoon orange zest (optional, but it really adds good flavor)



  1. Preheat oven to 400º and line a baking sheet with parchment paper or spray with cooking oil spray.
  2. Mix together flour, sugar, baking powder, salt, and orange zest. Cut in cold butter with a pastry cutter until the butter is about the size of peas and the dough resembles coarse crumbs.
  3. In a small bowl, combine egg, sour cream, heavy cream, and vanilla extract.
  4. Add liquid ingredients to the dry ingredients and stir until just combined.
  5. Turn the dough out onto a floured surface; gently knead the dough until it holds together. Pat into a 1-inch thick circle. Cut into 8 triangles.
  6. Brush the tops of each scone with a little bit of heavy cream or milk.
  7. Bake for 15-18 minutes, or until scones are golden brown.
  8. While the scones are cooling, mix up the glaze.
  9. Spread the glaze over the sligntly warm scones. Serve.


Yield: 8 scones

Hot Cocoa Cookies

Hot Cocoa CookiesIngredients
½ cup unsalted butter
12 oz. semi-sweet chocolate (chocolate chips)
1 ½ cups flour
¼ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¼ teaspoon salt
1 ¼ cups brown sugar
3 eggs
1 ½ teaspoons vanilla extract
Approx. 24 large marshmallows

2 cups powdered sugar
4 tablespoons unsalted butter, melted
¼ cup unsweetened cocoa powder
¼ cup hot water
½ teaspoon vanilla extract
Assorted sprinkles (optional)

1. In microwave-safe bowl, using 50% power, melt butter and chocolate, stirring
frequently. Once melted, set aside to cool slightly.
2. In medium bowl, whisk together flour, cocoa powder, and salt.
3. In bowl of electric mixer, beat sugar, eggs, and vanilla on low speed until well
4. Add cooled chocolate mixture and blend until just combined.
5. Scrape down sides of bowl, cover the dough and refrigerate at least 1 hour. If
making dough a day ahead, let sit at room temp. for 30 minutes before shaping.
6. Preheat oven to 325º and line 2 baking sheets with parchment paper or a silpat
type liner.
7. Use a tablespoon (or cookie scoop) to scoop dough, then roll the dough in
hands to create balls. Arrange balls about 2 inches apart on baking sheets, then
flatten slightly.
8. Bake cookies for 12 minutes.
9. While cookies bake, cut large marshmallows in half (crosswise).
10. When cookies have baked, remove from oven and press one marshmallow half
(cut side down) into center of each cookie. Return cookies to oven and bake
another 2-3 minutes. Allow pan of cookies to cool a few minutes, then transfer
cookies to a cooling rack.
11. Prepare icing by combining ingredients in medium bowl and mixing with whisk
or hand mixer. Place wire cooling rack of cookies over a baking sheet to catch
any excess icing. Spoon small amount of icing on top of each marshmallow and
use back of the spoon to spread. After you have iced a couple of cookies, top
them with sprinkles before the icing dries.
12. Allow icing to set up about 30 minutes before serving.
Yield; 4 dozen

Banana, Coconut, and Pecan Muffins

Pg A5 - Recipes- Banana Coconut Pecan MuffinsIngredients

1 ¼ cups flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon orange zest
½ cup plus 2 tablespoons pecans, toasted and chopped
¾ cups sweetened flaked coconut, divided
2 very ripe bananas, mashed
½ cup butter, melted
2/3 cups sugar
1 large egg
1 teaspoon vanilla



1. Put oven rack in middle position and preheat to 375º.
Line muffin cups with paper liners.
2. Whisk together flour, baking powder, salt, orange zest, ½ cup pecans, and ½ cup coconut in medium bowl.
3. In another bowl, whisk together bananas, butter, sugar, egg, and vanilla until combined well.
4. Fold flour mixture into banana mixture until flour is just moistened.
5. Divide batter among lined muffin cups (Use a ¼-cup ice cream scoop). Sprinkle muffins with remaining ¼ cup coconut plus 2 tablespoons of chopped pecans.
6. Bake for about 25 minutes or until muffins are puffed and golden.
7. Transfer muffins to a rack to cool.


Yield: 12

Strawberry Rhubarb Oatmeal Bars

a5 Recipes- Strawberry RhubarbIngredients

2 cups strawberries, sliced
2 cups rhubarb, cut in ¼” slices
½ -3/4 cup sugar
1 tablespoon fresh lemon juice
4 teaspoons cornstarch
1 teaspoon vanilla extract
Cookie Base
1 ¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
1 cup unsalted butter, at room
1 cup light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups old fashioned rolled oats



1. Combine all ingredients in medium saucepan and toss with wooden spoon to coat fruit with cornstarch and juices. Cook over medium heat until strawberries begin to break down, rhubarb is fork-tender, and juices have thickened. Set aside to cool.
Cookie Base

2. Preheat oven to 350º. Butter one side of a long piece of aluminum foil or parchment paper, cut to fit a 9”x13” baking pan with overhang on the two ends to serve as “handles” to lift the bars out later. Place foil/parchment paper (butter side up) into the pan.
3. In medium bowl, combine flour, baking powder, salt, and cinnamon.
4. In bowl of stand mixer, beat butter for 2 minutes until smooth and silky. Add sugars and beat until fluffy, another 3 minutes. Turn speed to low and add eggs, one at a time, add vanilla, and mix until combined.
5. Add flour mixture and mix on low until just combined. Mix in oats on low. Scrape bowl and stir by hand a couple turns to make sure all ingredients are incorporated evenly.
6. Press ¾ of the dough evenly into the lined pan. Place bowl with remaining dough in freezer for 10-15 minutes.
7. Pour cooled fruit compote over top of pressed dough; spread it evenly.
8. Crumble remaining chilled dough over top of compote layer. There should be some fruit peaking through.
9. Bake for 50-60 minutes, until crumble layer is golden brown. Cool completely in pan on wire rack.
10. Once cooled, carefully transfer bars to a cutting board by lifting out by the “handles”. You may need to support the center with a spatula. Peel back foil/paper from edges; cut the slab into 24 squares and serve.

Coconut-Toffee Blondies


1 cup butter, melted

1 3/4 cups firmly packed brown sugar

1 tablespoon vanilla extract

2 large eggs

2 1/4 cups all-purpose flour

1 teaspoon baking powder

1 (8 ounce) package toffee bits

1 cup sweetened flaked coconut

1 cup toasted chopped pecans



1. Preheat oven to 350 degrees, spray a 9″x13″ baking pan with nonstick cooking spray.

2. In a large bowl, whisk together melted butter, brown sugar, vanilla and eggs.

3. In a small bowl, combine flour and baking powder. Add to butter mixture. stirring to combine.

4. Stir in toffee bits, coconut and pecans.

5. Spoon batter into prepared pan.

6. Bake for 30-40 minutes or until golden brown. Let cool for 1 hour before cutting. Store in airtight container for up to a week.


Note: These blondies can be made in advance and frozen for up to a month.

Yield: 1-2 dozen blondies, depending on how big you choose to cut them.