Saturday, June 14, 2014

Cranberry Orange Scones

These are sinfully yummy and one feels so British eating them.

2 cups flour
1 TBS baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup butter
1/4 cup sugar
2 eggs
1/2 cup plus 2 TBS cream
1TBS orange zest
1 cup dried cranberries plumped in 4 TBS orange juice (boil juice, take off heat and soak cranberries for 30 mins)
1/4 cup sugar

Heat oven to 425 degrees

Cream butter, sugar, eggs. Add. 1/2 cup cream and ornate zest. Add flour, powder, salt, cinnamon. Squeeze juice out of cranberries and add to dough. Roll into a circle, 1/2 inch thick.  Spread additional 2 TBS cream on circle and sprinkle with the 1/4 cup sugar. Cut circle into 12 wedges. Bake on a greased cookie sheet 12-15 minutes

Cool slightly on a rack before serving.

Tuesday, April 8, 2014

Baked Beans

So what if nobody has posted in a year and a half? I got this recipe from my cousin Carolyn and needed to type it up. I really love the contrast of the different beans in this one. Great for bar-b-q's and potlucks.

1 lb ground beef (I did not include this. To me, putting ground beef in baked beans turns it to chili.)
1 lb bacon
1 onion, diced
1 15 oz can butter beans, with liquid
1 15 oz can red kidney beans, drained & rinsed
1 15 oz can pork & beans
3/4 c brown sugar
1/2 c ketchup
2 tsp apple cider vinegar
1 tsp salt
1/2 tsp pepper

Brown bacon and drain. Cook onion in some reserved bacon grease. Combine the rest of ingredients and pour in a greased casserole dish. Bake uncovered at 350 for 1 hour.

Monday, September 10, 2012

YUMMMMOLA! That's all I have to say about these rolls


2 cups boiling water
1 cup rolled oats (not quick - yuck)
1/3 cup water
2/3 cup brown sugar
1 TBS yeast
5 cups white flour
3 TBS oil
2 tsp salt
Pour the boiling water over the oatmeal and let sit until it's not scalding hot anymore (so you don't kill your yeast). Add brown sugar, the additional 1/3 cup water, yeast, flour, oil and salt. Mix until a smooth elastic dough forms and place in an oiled bowl, cover with saran wrap and let double in size. Punch down and roll out dough on a lightly floured surface until about an inch thick. Cut into rounds with a biscuit cutter and place rolls on a greased coolie sheet (it should make 24-30 rolls). Let rolls rise once again and bake for 12-15 minutes at 425 degrees.

Friday, June 22, 2012

Dilly Beans

This is my mom's famous recipe for canned "dilly beans". She uses fresh dill grown in her backyard. You'll like them if you like pickles. There is never a Dunaway function without them.

Wash fresh green beans and snip off the ends. 
Put 1 clove garlic and 1 head dill (when it reaches the seed stage) in a pint-sized jar, then pack the jar tight with as many beans that will fit.

2 c. vinegar
2 c. water
1/4 c. salt - no iodine!
1/4 t. cayenne pepper

Heat brine & warm lids. Cold pack in water bath & boil for 10 minutes. If you're like me and have never canned before, that may have sounded like Chinese, but I'm posting it for my canning guru friend. I think someday I'll get there. I would guess there would be a time to wait to make sure the pickling process was complete, but I don't know how long that would be.

Monday, April 16, 2012

Ham and Swiss Casserole

Just in case you still have some of that Easter Ham still in the fridge... This was a classic dish in the Dunaway home growing up. It seemed like we usually had it when someone needed help and my mom was taking a meal in. Comfort food.

1 pkg. (8 oz.) medium egg noodles, cooked and drained
2 cups cubed fully cooked ham
2 cups shredded Swiss cheese
1 can condensed, creamed soup (Cream of Mushroom, Cream of Celery)
1 cup sour cream
1/2 cup chopped green pepper
1/2 cup chopped onion

Melt a little butter in a frying pan and cook onions and green peppers until soft. Add sour cream and condensed soup. In a greased 13x9x2 inch baking dish or casserole dish, layer ingredients like you would a lasagna: noodles, meat, sauce, cheese. Two layers works well in a 9X13, but maybe 3 in a deeper casserole dish.
Bake uncovered at 350 degrees for 40-45 minutes, or until heated
through. Makes 6-8 servings.

Monday, February 6, 2012

Hulk Juice

1 banana (can use frozen to make it icy)
1 heaping Tbs. peanut butter
spinach (I fill the blender to the top)
protein powder
milk (can use soy, almond, rice, or my favorite, COW!)

My old workout friends in Mesa swore by this stuff, but they didn't have the PB in it. I think I saw the PB on a Pinterest recipe, and VIOLA! It makes it.

Emerald Spinach Salad

Baby Spinach Leaves
Crumbled Bacon
Candied Pecans
Orange Slices (cut off rind, then cut in bite-sized pieces)
Red Grapes, sliced in 1/2
Strawberries, sliced
Red Onion
Gorgonzala Cheese
Ken's Steakhouse Lite Balsamic Vinaigrette Dressing

I have been eating this like it's going out of style, and it makes me feel so good. I love the sweet/savory blend, and the protein too. One thing that is nice is that you don't have to toss the dressing on to make it taste good.

*My friend copied this from Wildflower Bread Company. I've never had theirs, but why, when I love my own so much!