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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.



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Ingredients:
2 cups self-rise flour
3 Tbsp sugar
1 stick margarine
1 tsp vanilla
1 large egg
1/2 cup Half&Half or milk
1 cup semi-sweet chocolate chips
1/4 cup walnuts or pecans (optional)

Topping:
1/3 cup margarine
1 Tbsp sugar

Chocolate Butter:
1/2 cup margarine (Best to use I Can't Believe
It's Not Butter)
Nestles Quick - 2 Tbls. or to taste

Additional toppings:
Preserves of choice
Coop Whip or whipped cream

Instructions:
Preheat oven to 425. Combine flour, sugar &
margarine with pastry blender until crumbs form.
In separate bowl, whisk egg, vanilla & half &
half. Add to dry ingredients, alongwith chocolate
chips and nuts. Mix to combine all ingredients
with pastry blender. Dust hands in flour and
gently knead 5 or 6 times on floured surface.
Keeping hands dusted with flour, pat mixture and
shape into an 8" round. Using a serrated knife,
cut into 8 wedges. Keep knife clean by dusting
with flour if necessary. Place 1" apart on greased
cookie sheet. Bake 15-20 minutes, or until
slightly browned. Drizzle with margarine/sugar
combination. Serve warm.

Topping: Melt margarine and sugar in a small
saucepan till cooked through. Drizzle over each
scone.

Chocolate Butter: Combine margarine with Nestles
Quick until blended. In sectioned crystal relish
dish, offer chocolate butter, preserves and Cool
Whip or whipped cream.


 

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