Smoked salmon tea sandwiches

Smoked salmon tea sandwiches

8 oz cream cheese at room temperature
2 t fresh chives
1 T dried dill
4 slices thin-sliced white bread
3/4 lb. thinly sliced smoked salmon

Combine first 3 ingredients and blend well. Spread on one side of 2 bread slices. Lay salmon slices on cream cheese. Cover with remaining bread. Trim crusts and cut into squares or diamonds.

Yield: 8 tea sandwiches
submitted by: Kimberly Burnett

White Chocolate and Craisin Drop Biscuits

White Chocolate and Craisin Drop Biscuits
Follow recipe on side of Bisquick box for biscuits.
Add white chocolate chips and craisins to taste.(half cup of each)
Do not roll and shape dough.
Mix dough, chips and craisins till wet then STOP MIXING. This is the most important part. Drop on ungreased pan with spoon.
Add 2-3 minutes to baking time on baking directions on side of box for biscuits.
*recipe taken from a professional chef at a bed and breakfast.
submitted by: Carrie Brady

English Gingersnaps

English Gingersnaps
a.k.a.
Mary’s Conference Cookies
Makes 30 25 gram cookies.
2 cups all-purpose flour
1 ½ tsp. baking soda
½ tsp. salt
6 oz. (1 ½ sticks) butter
1 tsp. cinnamon
1 cup sugar
1 ½ tsp. ground ginger
1 egg, lightly beaten
½ tsp. ground cloves or allspice
¼ cup dark molasses
1/8 tsp. grated nutmeg
1/3 cup sanding sugar (large crystal is best)
Preheat the oven to 375˚ Grease 3 cookie sheets.
Sift together (I use a large sieve) flour, baking soda, salt and spices.
Cream butter and sugar until smooth and light.
Beat in egg, then molasses. (If you spread a little oil in ¼ cup measure, the molasses won’t stick as much.)
Stir in dry ingredients thoroughly.
Pinch off pieces of dough and shape into 1-inch balls. Roll each ball in sanding sugar to completely cover and place them 12 to a cookie sheet.
Bake 10 minutes or until almost firm to touch.
Let rest 3-5 minutes, then cool on racks.
Note: Allspice is cheaper and I have ½ lb., if anyone wants to buy some.
I’m looking for a new supplier for large crystal sanding sugar. In a pinch you could use regular granulated sugar, but it’s not the same.
submitted by: Mary Johnston

Orange-Almond Scones

Orange-Almond Scones

½ cup fresh orange juice
¼ cup buttermilk, yogurt or milk
1 large egg
¼ tsp. almond extract
3 cups flour
4 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
8 Tablespoons unsalted butter
½ cup sugar
½ cup chopped, blanched almonds
1 Tablespoon orange peel

Heat oven to 375 degrees. Grate peel before juicing the orange. Measure juice, then buttermilk in a 2 cup glass measure. Add egg and extract; beat until smooth with a fork. Put flour, baking powder, baking soda, and salt into a large bowl. Stir to mix well. Add butter and cut in with a pastry blender or rub in with your fingers until mixture looks like fine granules. Add sugar, almonds and orange peel. Toss to distribute evenly. Add the egg mixture and stir with a fork until a soft dough forms. Turn out the dough on a lightly floured board and give 5-6 kneads, just until well mixed. Form the dough into a ball, cut into 8 wedges and form each wedge into a ball. Place on ungreased cookie sheet and bake about 25 minutes or until medium brown. Cool on a wire wrack.

Note: I didn’t use almond extract (I didn’t have any!) or almonds. I added dried cranberries instead.
submitted by: Ellen Patton