H's Birthday Scones (aka p. 29 Favorites)

2 tsp dry yeast
1/4 cup warm water
2 Tbsp sugar
1/4 cup butter
2 cups milk, scalded
3 eggs
2 tsp salt
6 1/2 cups flour, divided
vegetable oil for frying

In a small bowl, combine yeast with warm water and sugar, set aside. In a large bowl, combine butter and scalded milk; let cool. Beat eggs well and add to cooled milk. Add softened yeast mixture. Stir in salt and 2 cups flour. Mix well.

Stir in 4 1/2 cups flour by hand. Mix well. Cover bowl. Place in warm spot and let rise 1 hour. Roll out portion of dough to about 3/8-inch thick (or go Doug and Emmy's style and roll out a 12X12 and fry that!) and cut into 2" squares (or 3 or 4). Pat each square down once and let rest 20 minutes. Drop small piece of dough into hot vegetable oil to test for temperature.

When oil is correct temp add scones, a few at a time, and fry to golden. Use a slotted spoon to remove cooked scones from the hot oil. Serve hot with butter, honey, powdered sugar, strawberry jam or syrup. Makes 4 dozen (or a dozen fatty ones, yum!).

*These are the Sprucedale/Utah scones, not the scottish traditional ones (which I love as well!).

Bunch's Vanilla Syrup

Bunch Vanilla Syrup
AKA Buttermilk Syrup (Wixom 4th of July party, I believe)

melt 1 stick of butter
add and heat
1/2 cup buttermilk or milk
1 cup sugar
1 1/2 tsp. vanilla
when hot and yummy
add and mix in 1/2 tsp. baking soda (makes it all nice and foamy)

Especially yummers on Sourdough Pancakes!

Toul Haus Pie

Toul Haus Pie
1 frozen pie crust
1/2 cup sugar
1/2 cup brown sugar
1 cup melted butter
2 eggs
1/2 cup flour
1 cup chocolate chips
1 cup chopped pecans
Whipped Cream & or Ice Cream

Pre-heat over to 325. Combine sugars; add melted butter, eggs, and flour. Mix well to thin batter. Stir in chocolate chips and pecans. Pour into pie crust. Place on a baking sheet (I forgot to do this, oops, and it spilled over and make a gross smoky mess!). Bake at 325 degrees for 50 to 60 minutes. The crust will harden up, looking lovely and like a giant cookie, and the inside is nice and chocolatey and gooey. Top with whipped cream and/or ice cream and serve.

Eat and be roly poly and jolly like me!

The name is kind of weird since I have heard of blog/etsy egomaniacs that are threatening to sue if you have posted or attempted to sell or distribute something they might have done or heard of before. Hoo Hoo!

Sopapilla Cheesecake

Thanks to Jennie and this awesome dessert (yes, still eating dessert after all of the goodies of the Holidays!!!), which I probably too forcefully demanded that she post the recipe. It is so so so good and worth it. See her cute as a button daughter Makayla, who I also demand is Penelope's very best neighborhood girl friend.

Cheese Whiz

(Photo courtesy of Kraft foods I guess, but I got in from some Cheese Whiz Bio-engineering site, if you google Cheese Whiz you will find it. Don't sue me)

I just made and had two bowlfuls of soup and I think I just gained 10 pounds. That sounds impossible you say, and who ever heard of eating so much fatty soup when I could've gained that ten pounds eating Christmas fudge? We'll, we all sat down for dinner after I very quickly put this soup together...
AK: "Hey where are those two sticks of butter you melted and mixed up with the flour?" (see recipe)
Boo: "In the soup." (As I slurped down another spoonful)
AK stopped eating, left his bowl 3/4 full: "We could've made cookies with that butter! Wow, you sure made a lot of this soup."
Boo: "It has VEGETABLES in it!" (slurp, slurp) "And it will freeze." (slurp, slurp, but imagining eating it all up tonight)
The leftover soup filled 2 large freezer Ziplocks. I now imagine a three day outage when AK is starving enough to eat the fatty soup. Note to self - not his favorite.

And I have to make a confession, okay two confessions.
Confession #1 - I was at Wal-Mart today. And besides the checker asking me in the most serious manner to contradict what her daughter's Doctor told her about not feeding a 3 month old solids no matter how hungry he is, it was a most pleasant experience (the checker was sweet and had opened up a check out line for me, no wait! Someone even helped me unload my cart and took my cart away - wow, what service!).

Confession #2 - While at Wal-Mart Kate called me and asked me to pick up a few things. (I had called her previously telling her I was going and if she needed anything - just so you know how nice I am). After hemming and hawing about the pain, I consented.
Kate: "I am making a yummy soup and I need celery and a large jar of Cheese Whiz."
Boo: "Cheese Whiz!!!! CHEESE WHIZ!!!" (People in Aisle Toy are beginning to really stare, and not just at my darling singing daughter, but at her crazy mother)
Kate: "Yes, Cheese Whiz," (something to the effect of) "get a grip, you ARE at WAL-MART you know?"
Boo: "Nice point. But seriously, what does it look like? Where is it? Do you squeeze it out of a can? What are you making with CHEESE WHIZ anyway?"
Kate: "I am making that yummy cheese soup."
Boo: "Oh yeah, that was good soup. But CHEESE WHIZ seriously? What does it look like? Where is it? Seriously, Cheese Whiz. Like is it by Velveeta? I see the Velveeta. Not the right one."
Kate proceeds to direct me to exactly where to find Cheese Whiz at Wal-Mart.
Boo: "Can you please tell me where to find Velveeta, no I mean CHEESE WHIZ?"
Employee: (Waves her hand in the general direction of where Kate previously directed me)
Boo: "Oh I see now" (I didn't really see but I can see that I am in the pre-packaged processed cheese and Ro-Tel aisle, which I then recall, hey I have eaten a processed cheese in the last 12 years, thanks to John's awesome Super Bowl chip dip - just Velveeta and a can of Ro-Tel, which is right across from Velveeta and CHEESE WHIZ by the way).

I ended up buying two large jars of the stuff and making the soup as well. Don't tell my 'Home Chef' chef.

Vegetable Cheese Chowder - Kristen recipe ala Kate
12 chicken bouillon (I used 3 cubes, since that's what I heard not read and just realized it says 12, wow, that seems like a lot. Honestly 3 was fine)
1 large onion
2 cups chopped celery
2 cups chopped carrots
1/2 lb. butter
1 cup flour
1 LARGE JAR CHEESE WHIZ (16 oz. baby)
2 cup cooked diced chicken
1/2 pkg. frozen peas

Dissolve bouillon in 3 quarts water. Bring to a boil. Add onion and veggies. Cook until tender. Melt butter and flour. Blend to a smooth paste. Add to veggies in bouillon. Blend. Add CHEESE WHIZ. Mix well, stir constantly until thick, cooking over medium heat. Add chicken and peas.

Freezes well if peas are added just before serving.