Sift flour and salt really well together.
Add sufficient enough milk and cream gradually, to make a firm but not dry mixture (just enough milk to make a dough, which is easy to handle and not too sticky, without to much extra flour on the board).
Roll the mixture one way lightly. Cut and place scone shapes on a cold tray and brush tops with a little milk or melted butter.
Bake in an oven set at 220C for 8 to 10 minutes.
Heat oven to 220\u00b0C, 425\u00b0F, Gas Mark 7. Grease a baking tray.
Mix flour and seasonings, rub in margarine and stir in cheese.
Mix to a soft dough with the egg and milk, reserving a little for glazing.
Roll out to a round 1.5 cm (1/2 inch) in thickness and cut into 8 triangles.
Place on the baking tray and brush with egg and milk and sprinkle with parmesan cheese. Bake for about 10-15 minutes until golden brown.
ine years to get her recipe! No other Scotcheroos are as good
eed to be just potatoes, no milk if using \"real\" mashed potatoes
eef is tender.
Place scone topping on hot beef mixture
br>Add flour, sugar, dry milk, baking powder, butter buds and
ith one (1) can evaporated milk.
Boil 7 to 8
br>This is the original recipe.
2 5 lbs bags
nd add the flour and milk, alternating between the two. Start
ery hot (400 degrees), make scone topping and place on top
Beat mashed potatoes, shortening, milk and salt until no lumps remain. Cover and
Heat milk in a small pan over
Mix the wafer with the melted margarine; press in a 9X12 pan. (The box says 425g.).
Cover the crust with slice bananas.
Mix the eagle brand milk and lemon juice and spread over the bananas. (The can says 300ml.).
Spread the drained pineapple on top of the milk.
Make the pudding like the recipe on the box and spread on top of the pineapple. (I use the 4 to 6 serving box.).
Cover with a large tub of Cool Whip.
Sprinkle with fine coconut, nuts, and cherries.
Refrigerate overnight.
ell combined and there are no large pieces of cookie remaining
1 1/2 cups) gingerbread scone mix, then list the wet
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
gain later on in the recipe. Set this bowl aside.
Beat cake mix, milk, eggs and oil together. Add can of coconut pecan icing and mix well. Add pecans. Grease and flour a Bundt pan. Bake at 340\u00b0 for 45 minutes, then turn the oven down to 315\u00b0 and bake for 25 more minutes. Do not open the door during the first 45 minutes.
Preheat oven to 400\u00b0F.
Spray twelve 2 to 2 1/2 inch muffin pan cups.
Into large bowl, sift flour with soda, powder and salt.
Into medium size bowl beat egg whites and milk.
Add sugar, then egg mixture into large bowl.
With spatula, blend until throughly combined (mixture should be slightly lumpy).
Gently fold blueberries into mixture.
Spoon batter into prepared muffin cups about 2/3 cups from top.
Bake 18 to 22 minutes.
Pour all of the liqueurs into the milk.
Fold in the egg and sweeten to taste,.
Serve cold with nutmeg sprinkled on top.
Note: The original version also call's for a 1/2 teaspoons aromatic tincture. This recipe was given to my grandmother as a young woman. She had no idea what it was and no one else seemed to either. So, she never used it in the recipe, but did keep the recipe in tact hoping someone could tell her what it was. Another version I have seen also calls for 1/2 tsp Angostura Bitters and.
2 oz Simple Syrup.