I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 17, 2016

Almond Scones

2 cups Bisquick
1/2 cup coarsely chopped almonds
1/3 cup whipping cream
3 Tbsp. sugar
1/2 tsp. almond extract
1 egg
2 Tbsp. sliced or coarsely chopped almonds
Milk
Sugar

Mix first 6 ingredients just until dough forms.  Turn dough onto surface dusted with Bisquick or flour.  Turn dough to coat with flour.  Shape into ball and knead 10 times.  Line cookie sheet with foil and spray with non-stick spray.  Pat dough into 8-inch circle on prepared cookie sheet.  Brush with milk and sprinkle with almonds and sugar.  Cut in 8 wedges, but do not separate the wedges.  Bake at 425 degrees until golden brown, about 12 minutes.  Separate wedges carefully and serve warm.  Can be drizzled with a light frosting of powdered sugar, milk, and almond extract.  
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