Scones

pulled this one from another blog: Recipe Cut Outs
Sconecutter White Bread Scones

Ingredients:
2 packages (2 tablespoons) active dry yeast
1/2 cup lukewarm water
1/4 cup sugar
1 tablespoon salt
2 cups warm water or warm milk
1/4 cup shortening, butter, or margarine
7 cups all purpose flour

Dissolve yeast completely in 1/2 cup lukewarm water; stir in sugar and salt. Add warm water or milk; stir until frothy and smooth. Add shortening or butter and 4 cups of the flour to make a moderately stiff dough which is each to handle.

Place dough on lightly floured surface; knead until smooth and elastic, five to six minutes. Place dough in lightly greased bowl. Cover and let rise in warm place until doubled in bulk, about 1 1/2 hours. Punch down dough. Place on lightly floured surface and roll out to 1/2 inch thickness. Allow to rest five minutes. Cut with pizza cutter into desired shapes.

Fry dough in deep, hot vegetable shortening (350 degrees) one minute on each side. Serve hot with honey butter, butter and honey, or jam.

For Wheat Bread Scones, substitute 2 cups whole wheat flour for 2 cups of all purpose flour.

"For simple scones, use frozen white or wheat bread dough. Let rise as instructed, then roll out and fry as above."

Lemonade Pie

Lemonade Pie

1/2 can frozen lemonade

8 ounce container cool whip, defrosted

1 can sweetened condensed milk (not low-fat...full fat kind)

1-2 drops of red food coloring (makes the pie pink, looks much yummier)

6 tablepoons butter, melted

1 package graham crackers (9 crackers?)

1/2 cup sugar

Make sure lemonade is defrosted before you measure half of it. I think half the can is about 3/4 cup once defrosted. Stir all that stuff together and pour into graham cracker crust. Use food processor to grind crackers, butter and sugar together and press into pie dish. Freeze overnight. Delicious the next day.

Brittany's Gingersnaps

3/4 cup shortening

1/4 cup molasses

1 cup sugar

1 egg

1/2 teaspoon salt

2 cups flour

1 tablespoon ginger

2 teaspoons baking soda

1 teaspoon cinnamon

Cream shortening and sugar, add molasses and egg, then dry ingredients. Roll into balls and roll balls in sugar. Bake at 350 for 12 minutes.