Almond-Crumb Scones

Almond-Crumb Scones

Like scones? Then you’ll love these almond-crumb delights! They bake with a sweet, buttery almond streusel topping.

Almond-Crumb SconesYield: 8 scones

Almond Streusel:
2 tablespoons butter or margarine (firm)
3 tablespoons Gold Medal® all-purpose flour
2 tablespoons sugar
2 tablespoons finely chopped almonds, toasted

1/2 cup butter or margarine (firm)
2 cups Gold Medal® all-purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chopped almonds, toasted
1 egg
1/2 cup half-and-half

Heat oven to 400 F.

Make Almond Streusel:
Cut butter into remaining ingredients until crumbly. Set aside.

Make Dough:
Cut butter into flour, sugar, baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in almonds. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.

Turn dough onto lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 9-inch circle on ungreased cookie sheet. Sprinkle with streusel; press lightly into dough. Cut into 8 wedges, but do not separate.

Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.

Success Hint: Count to 10! Overkneading the dough will make your scones tough.

Tip: To toast almonds or other nuts, heat oven to 350 F and bake in an ungreased baking pan about 10 minutes, stirring occasionally, until golden brown.

Peppermint Cocoa

      Title: Peppermint Cocoa
Categories: Beverages, Christmas
Yield: 8 Servings

3 (4 1/2") peppermint sticks
1 c Confectioners' sugar
1 c Powdered nondairy creamer
3/4 c Unsweetened cocoa

Place peppermint sticks in a airtight bag, beat to a powder with a
mallet. Combine peppermint with sugar, creamer and cocoa. Add 1/4 cup
mix to 3/4 cup boiling water for each serving. Store remaining mix in
a jar or airtight bag. Serves 8 Source: Quick & Easy Cooking ch.

Cookies-and-Cream Shake

Yield: 2 to 3 servings

6 scoops vanilla ice cream - recipe
1 cup milk (250 ml)
1/4 cup semisweet chocolate chips (50 ml)
4 cream-filled chocolate sandwich cookies
Whipped cream (optional)

In a blender, combine ice cream, milk, chocolate chips, and chocolate sandwich cookies. Blend until frothy.

Pour into glasses and serve immediately with straws.

Garnish with a dollop of whipped cream, if desired.

Variation: Substitute chocolate chip cookies for the chocolate sandwich cookies.

Creamy Irish Coffee

Creamy Irish Coffee

Categories: Beverages, Irish, Alcoholic, Coffee,
Yield: 1 servings

1 1/2 oz Bailey's Irish Cream liqueur
Hot black coffee
Whipped cream

Stir first 2 ingredients together in a glass mug. Top with a generous amount of whipped cream.
Recipe shared by Deborah Kuhnen.

Coffee Liqueur

Coffee Liqueur

Categories: Alcohol, Beverages

4 c Sugar
2 c Water
2/3 c Instant coffee
10 Coffee beans (whole)
Fifth of vodka*
1 Vanilla bean (2-3 inches)

Combine water, sugar, and coffee in a saucepan and bring to a full boil. Skim off the froth and allow to cool thoroughly. Pour into the container. Add vodka, coffee beans (optional but will add a fuller flavor), and vanilla bean. Store in a dark place for 3 weeks. Strain and filter. Ready to serve.
*A brandy/vodka mix may be substituted for a simulated "Kahula".
*A rum/vodka mix may be used to simulate "Tia Maria".
Yield: 1 1/2 quarts (may be halved)