Chocolate Chip Scones

Ingredients

2 cups flour

1/2 teaspoon double acting baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup granulated sugar

1/2 cup Crisco vegetable shortening

2/3 cup buttermilk

1 tablespoon vanilla extract

½ cup chocolate chips

Directions

Preheat oven to 400 degrees F.

Line cookie sheet with parchment or waxed paper.

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Mix thoroughly.

Place the flour mixture into a mixer bowl and turn the mixer on low. Cut the shortening into the flour mixture a little bit at a time. Mix for 4–5 minutes until the mixture is crumbly.

Stir in the chocolate chips.

Pour buttermilk into a measuring cup and add vanilla. Add the buttermilk mixture to the flour mixture and mix just until the dough is moist. Do not overmix.

Place dough on floured surface and knead gently. Form a square about 8” x 8” and 1 ½” thick. Cut the square into nine pieces (three rows x three columns).

Place scones on cookie sheet and bake for 20 to 25 minutes. Remove from oven and cool

—David

Buttermilk Pancakes/Waffles

Ingredients

1 ¾ cups flour

1 teaspoon double acting baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups buttermilk

1/3 cup salad oil

2 eggs

Directions

Preheat griddle to 350 degrees F.

Combine flour, baking powder, baking soda, and salt in a large mixing bowl. Mix thoroughly.

Scramble the two eggs in a separate mixing bowl. Add the buttermilk and salad oil, and mix thoroughly.

Pour the egg mixture into the flour mixture and mix until moist. Do not over mix. Batter will be thick and lumpy.

Spoon batter onto hot griddle and cook until both sides are golden brown.

—David

Mexican Wedding Cookies

Ingredients

1/2 cup toasted nuts (pecans, walnuts, hazelnuts)

1 cup unsalted butter, room temperature

1/2 cup powdered sugar

1/2 teaspoon pure vanilla extract

2 cups all-purpose flour

1/2 teaspoon salt

Topping:

1 cup powdered sugar

Directions

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment or waxed paper. Set aside.

Put nuts and 2 tablespoons of the 1/2 cup of powdered sugar into a food processor fitted with a metal blade. Finely grind the nuts and set aside.

In the bowl of your mixer cream the butter and remaining confectioners' sugar until light and fluffy (about 2 minutes). Add the vanilla extract. Add the flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about 1 hour or until firm.

Form the dough into 1 inch (2.54 cm) balls and place 2 inches (5 cm) apart on the prepared baking sheet. Bake about 15 -20 minutes, or until light brown in color. Remove from oven and place on a wire rack to cool for about 10-15 minutes.

Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about 1/2 cup of confectioners' sugar on the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Put the remaining 1/2 cup of sugar in a fine strainer or sieve and then sprinkle the tops of the cookies.

Store in an airtight container. Makes about 3 dozen cookies.

—David