I just want you to know that I feel this is the greatest list of breakfast food recipes that I have ever come across. Believe me, I surf the web many hours a day and I am lucky to have found this web site. Keep up the good work.
~ Carole
Shop
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.
| print recipe | add recipe to album |
|
Ingredients: 4 cups white flour 2 1/2 tablespoons baking powder 1 cup sugar 1 cup buttermilk 3 cups whole wheat flour 1 pound butter 7 eggs 1 cup dried apricots, chopped 1 cup dried cranberries Instructions: Mix flour and baking powder. Beat butter until creamy. Add sugar and beat until pale and fluffy. Add eggs one at a time, beating after each. Add flour mixture alternately with buttermilk. Mix until blended. Fold in cranberries and apricots. Place scones on ungreased cookie sheet using large ice-cream scoop. Bake at 350 for about 15 minutes. Cool on wire rack. Serve with a fine imported marmalade. Note: Scones may be prepared in advance, placed on cookie sheet and refrigerated. |
Recipes Search
Copyright © 1993 - 2009 Lanier Publishing International