Williams Cookbook » From Other

Christi’s Scones

william — Thu, 02 Jul 2009 11:04:49 +0000

Cherry Chip Scones

INGREDIENTS
* 3 cups all-purpose flour
* 1/2 cup sugar
* 2-1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 6 tablespoons cold butter
* 1 cup (8 ounces) vanilla yogurt
* 1/4 cup plus 2 tablespoons milk, divided
* 1-1/3 cups dried cherries
* 2/3 cup vanilla or white chips

DIRECTIONS
In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until the mixture resembles coarse crumbs. Combine yogurt and 1/4 cup milk; stir into crumb mixture just until moistened. Knead in the cherries and chips.

On a greased baking sheet, pat the dough into a 9-in. circle. Cut into eight wedges (I go an extra step and cut each wedge in half, making 16 smaller scones); separate wedges. Brush with the remaining milk. Bake at 400° for 20-25 minutes or until golden brown. Serve warm. Yield: 8 servings.

Variations:

Omit the dried cherries and white chips…
Cinnamon chip- add 1 teaspoon of cinnamon and 2/3 cup cinnamon chips (Hershey makes these but you can also find them at Anne’s House of Nuts). Once you’ve brushed the unbaked scones with milk sprinkle with cinnamon sugar.

Homestyle Chicken Pot Pie

william — Sun, 17 Feb 2008 19:48:24 +0000

from Grandma’s Kitchen: Card from Kathy Clancey
Grandma could take the simplest ingredients and turn them into a great tasking, home-cooked meal like this one.”
preparation time: 15 minutes
cooking time: 14 minutes
serves: 4 to 6

Ingredients:

1 pound boneless chicken breasts

2 tablespoons butter, divided

1/2 tablespoon salt

1/2 teaspoon dried thyme leaves

1 (16-ounce) package frozen vegetables, thawed and drained

1 (10 3/4-ounce) can condensed cream of chicken soup, undiluted

1/3 cup dry white wine

1 refrigerated piecruse (1/2 of 15-ounce package), at room temperature

Directions

Remove skin from chicken and discard. Cut chicken into 1-inch pieces. Preheat oven to 425 degrees F. Melt 1 tablespoon butter in broiler proof skillet over medium-high heat. Add chicken; sprinkle with salt and thyme. Cook and stir 1 minute.

Reduce heat to medium-low. Stir in vegetables, undiluted soup and wine; simmer about 5 minutes.

While soup mixture is simmering, unwrap 1 piecrust. Using small cookie cutter, make several decorative cutouts from pastry to allow steam to escape.

Remove chicken mixture from heat; top with piecrust. Melt remaining 1 tablespoon butter. Brush piecrust with 2 teaspoons melted butter. Arrange cutouts over crust, if desired. Brush cutouts with remaining 1 teaspoon butter.

Bake pie 12 minutes. Turn over to broil; broil 4 to 5 inches from heat source 2 minutes or until crust is golden and chicken mixture is bubbly. Serve immediately.

Christmas Crack

william — Wed, 30 Jan 2008 02:56:35 +0000

This recipe comes from my Sister-In-Law (Jacquie). Thanks Bunches!!!!

What is it? Well, it’s something that they (her family) make it and it they love it. Actually I love it. It’s sweet and very good.

Ingredients:

1/4 lb of a pack of Saltine Crackers (about 35)

2 sticks of butter or margarine

1 cup firmly packed brown sugar

12 oz chocolate chips

Chopped pecans or almonds

Directions:

Preheat oven 400 degrees.

Use a 10″ x 15″ jelly roll pan (or cookie sheet with sides). Line the pan with foil and coat with either butter or non-stick spray. Place the saltines on the pan.

Heat butter and sugar in a sauce pan and boil for 3 minutes. Pour mixture over crackers and bake for 5-7 minutes

While it is hot, pour the chocolate chips on top and spread as they melt. (put back in oven for a few seconds if need to). Sprinkle the nuts on top (optional) and cool in refrigerator. They may also be flash cooled in the freezer.

Break into pieces and store.