Raspberry Scones

From: Lauren Mirecki

• 
  
• 2 1/2 cups flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 12 tablespoons cold, unsalted butter, cut into 1 inch squares
• 2 large eggs, lightly beaten
• 1/2 cup cream (or half and half)
• 1 cup fresh raspberries

Orange Glaze

• 1/2 cup icing sugar (confectioner’s, powdered sugar)
• 4 teaspoons orange juice

Cut cold butter into 1 inch pieces. In a stand mixer, combine flour, sugar, baking powder and salt. Add in butter using paddle attachment and mix on low until the mixture is crumbly.In a separate bowl, mix together eggs and cream with a fork. Turn the mixer on low and slowly add the egg mixture. Once combined, turn off mixer. Gently fold in the raspberries (usually I do this by hand). Put some flour on your work surface. Shape the dough into a disc, or square, or diamond, really, whatever shape you want! Dust lightly with flour and cut into scones with a knife or round pastry cutter.

Place on a parchment lined cookie sheet. Bake at 400 for about 17-20 minutes (check one to make sure it is baked all the way through – it may take longer with the moisture from the raspberries).

Mix orange juice and icing sugar together in a bowl. Drizzle over scones. Serve hot!

NOTE: Can sub other add ins instead of raspberries, we like craisins (or fresh cranberries) and white chocolate, or chocolate chips. Keep in mind bake time will be less if using "dry" mix-ins, instead of "wet" ones (ie: craisins vs cranberries).

When I haven't had orange juice on hand, I use tangerine or orange essential oil and it tastes wonderful

Sour Dough

 When you receive that donation of sour dough, friendship batter or whatever they call it. Don't grit your teeth. There is so much you can do with it and you don't even have to give any away. 

Here are my notes on satisfactory sour dough:
1. The starter sour dough can be frozen when received. When thawed
treat as Day 1 in schedule. Or use for baking that day after allowing the
sour dough to come to room temperature.
2.  Day 1-receive 1C starter, Day2,3&4 stir or mush the bag, Day 5 add 1C flour, 1C sugar, and
1C milk.Stir or mush. Day 6,7,8&9 stir/mush, Day 10 add 1C flour, 1C sugar, 1C milk and stir/mush.
Give 1C starter to 3 friends in ziplic bag or 'sour cream' container. Do not refridgerate!
3. DO NOT use any type of metal spoon or bowl for mixing
DO NOT refridgerate.
4. Keep the lid on your "tupperware" just sitting on top, not actually sealed. If air gets into the ziploc bag, let it out and reseal. It is normal for the batter to rise, bubble & ferment.
5. It is a good idea to write the date of DAY 1 on your calendar, the bag or tupperware to keep you on track.

This collection of recipes come from my grandmothers, and the recipes that have been given to me with the sour dough. 

Friendship Muffins
1 1/2 cup oil
6  eggs
2 cup sugar
4 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
4 cup flour
3 teaspoon baking soda
4 teaspoon baking powder
4 teaspoon vanilla
2 cup starter sour dough

then add one of the following combinations:
1. 14oz. crushed pineapple(drained) & 2C nuts or raisins
2. 14oz. applesauce and 2C nuts or raisins. Sprinkle top with cinnamon
sugar.
3. 5C mashed bananas and 2C chocolate chips
4. 2C cranberries and 1C raisins or nuts
5. 14oz crushed pineapple and 2C grated cheddar cheese
6. 2to3C grated carrot and raisins or walnuts
7. 2to3C blueberries or rhubarb
8. 4to5C pureed pumpkin and raisins
9. 4C grated cheddar cheese (reserve some for sprinkling on top)

OR divide dough in half after adding the batter ingredients and add only
1/2 of the above ingredients for the variations. This will give you two
types of muffins. OR for the 4C flour in the dough recipe substitute whole
wheat flour, graham flour, bran or parts thereof. Bake at 350F for 20 min.


SOUR DOUGH BREAD
1 pkg. active dry yeast
5 1/2 to 6 cups all-purpose flour
1 cup sourdough starter
2 teaspoons sugar
1/2 teaspoon baking soda
2 teaspoons salt
In large bowl soften yeast in 1 1/2cups warm water. Blend in 2 1/2cups
flour, the sour dough, sugar, & salt. Combine 2 1/2C flour with soda. Add
two mixtures together. Add enough remaining flour to make dough stiff.
Knead for 5-7 minutes. Place in greased bowl and cover. Let rise till
double. Punch down. Divide in half. Let sit for 10 min. Shape into round
loaves. Place on greased cookie sheets. With sharp knife, make slashes
across tops of loaves. Let rise uncovered till doubled. Bake at 400 for
35-40 min.

SWEET BREAD or FRIENDSHIP BREAD
1C of super starter
2/3C vegetable oil
2t vanilla
1C sugar
3 eggs
2C flour
2t baking powder
3T brown sugar
3T cinnamon
Mix the starter,oil, vanilla and sugar together. Add the eggs and stir the
mixture well. Add the flour,salt and baking powder. Stir this batter again.
In a separate bowl, mix the brown sugar and cinnamon. Pour half of the
batter into a greased tube pan. Sprinkle the cinnamon-sugar mixture on top.
Pour in the rest of the batter. Bake the bread at 350 degrees for 40-45
minutes.

Amish Friendship Coffee Cake 
Take out three 1C measures to give away, freeze or start growing again yourself.
To the remaining sour dough add:
3/4 vegetable oil
1/2t salt
2C flour
1C sugar
1t baking soda
3 eggs
TOPPING:
1/2C melted margarine
3/4 C oatmeal
1/4C white sugar
1 1/4C brown sugar
1/2C chopped nuts(opt)
1t cinnamon
Pour 1/2 of batter into greased 9x13 pan. Sprinke 1/2 of topping mixture
over batter.Pour on rest of batter then sprinkle on rest of topping. Bake
at 350 for 35-45 min.

FRIENDSHIP LOAF
Preheat over to 325. Take out three 1C measures for your friends.
To the remaining batter in the bowl add:
3 eggs
1 C oil ( or 1/2C oil & 1/2C applesauce)
1/2 C milk
1 C sugar
2 tsp cinnamon
1/2 tsp vanilla
1 1/2 tsp baking soda
1/2 tsp salt
2 C flour
1 lg box of instant vanilla pudding mix
Grease 2 large loaf pans and mix an additional 1/2C sugar and 1/2tsp
cinnamon. Dust greased pans with 1/2 of the sugar mixture.Pour batter
evenly into the 2 pans and sprinkle with remaining sugar mixture. Bake
about 1 hour. Cool until bread loosens from the pan (about 10 minutes).
Turn onto serving dish. Serve warm or cold. Nuts and raisins may be added
as desired. Cherries? Pineapple? Chocolate chips? Use your imagination...

Amish Cinnamon Rolls
2 cups flour
1 cup milk
1 cup Amishéfriendship batter
Combine and let set at room temperature overnight or 10-12 hours. Stir
down.
Combine:
3 t. sugar
1 egg
1/2 cup shortening
1 tsp. salt
1/2 tsp baking soda
1 tsp baking powder

Add into small bowl all at once to stir down. Pour dough out on
well-floured board. Knead until no longer sticky. Roll out to 1/2"
thickness in a rectangle shape. Brush dough with soft butter.

Combine:
1/4 cup sugar
1 TBS cinnamon
1/2 cup crushed nuts

Sprinkle cinnamon-sugar mixture over dough. Beginning at wide side, roll
up, and seal seam. Cut 1" slices. Place on well-greased cookie sheet. Let rise 30 minutes.
Bake at 350 degrees F 30-35 minutes.

Chocolate Chip Banana Muffins

2 C flour
1 t baking soda
1 t salt
1 C semi-sweet chocolate chips
1/2 C butter
3/4 C white sugar
2 eggs
1 t vanilla
1 C ripe mashed banana

Cream sugar and butter. Beat in eggs one at a time. Add bananas and vanilla. Add dry ingredients all at once. Stir until batter is moist but still lumpy. Bake at 350 for 25 minutes.

VARIATION: Use 1 1/2C flour and 1/2C bran instead of 2 C flour.

Rich Blueberry Muffins

1/4 C butter
3 T margarine
2/3 C white sugar
1 egg, beaten
2 1/4 C all purpose flour
1 t salt
4 t baking powder
1 C milk
1 1/4 C blueberries

Mix butter, margarine and sugar until light and creamy. Beat in egg. Add rest of ingredients. Fold in blueberries. Spoon into muffin cups and bake at 400 for 25-30 min.

Pumpkin Muffins

From: Irene Osborne

4 eggs
2 C white sugar
1 C oil
2 C mashed pumpkin
3 C flour
1 1/2 T cinnamon
2 t baking powder
2 t baking soda
1 t salt
2 C raisins

Beat eggs slightly. Add sugar (Note:1 1/2C is plenty), oil and pumpkin and beat thoroughly. Add dry ingredients and mix until smooth. Stir in raisins. Fill muffin cups 2/3 full. Bake at 375 for 15-20 min or until done.