Bake Sale for March of Dimes

Well yesterday I did a bake sale with a dear friend of mine who works at the Benefis Hospital in Great Falls MT. She runs a bake sale for March of Dimes every year on Valentines Day and for the last 3 years I have been helping her. The first year Sophia was 8 months old and this year Tristan was almost 7. Both years I am sure we got more sales because of the happy babies!

I have been really busy with the miniatures os decided to start a week before the sale and bake. So I spent an entire day making 7 batches of shortbread and 4 batches of biscotti.

Tomato Soup

Ingredients: 

32 ounces canned diced tomatoes
9 ounces of chicken broth
1 tblsp. margarine
2 tblsp. sugar
1 tblsp. finely chopped onion
pinch of baking soda
2 cups cream (can substitute half and half)

Directions: 

Mix tomatoes, chicken broth, margarine, sugar, onions and soda. Simmer 1 hour. Heat cream over low heat. Add cream to hot tomato mixture.

This recipe is the same that is served at 4B's Restaurant

From: Glorious Grub Cookbook By. Joan Stewart

Split Pea Soup

Ingredients: 

1 bag of split peas (1 lb.)
1 ham bone or cubed ham
1 1/2 cups diced onions
1 tsp. salt
1/2 tsp. pepper
1 cup chopped carrots
1/2 tsp. paprika

Directions: 

Rinse peas; combine with two quarts of water, ham, onion, salt and pepper. Bring to a boil, cover, reduce heat and simmer (don't boil) 1 1/2 hours. Stir occasionally. Remove bone; cut off meat and dice. Return meat to soup and add carrots and paprika. Cook slowly, uncovered for 30-40 minuets.

Crockpot recipe: This is the way I love to do it~
Put all ingredients into a crockpot over night or all day. Stir occasionally. The meat will cook off the ham bone.

Serve and enjoy!
From: Glorious Grub Cookbook By. Joan Stewart

Strawberries & Cream Scones

Ingredients: 

1/2 cup diced fresh strawberries
1/4 cup sugar
1 tblsp. half & half or light cream
2 cups all purpose flour
1/2 tsp. salt
1 tblsp. baking powder
6 tblsp. cold butter or margarine, cut into pieces
1 egg
2 tsp. vanilla
2/3 cup diced fresh strawberries
Glaze:
3 tblsp. sugar
1 1/2 tsp. vanilla
1 tsp. water

Directions: 

Preheat oven to 375 degrees. Lightly grease two baking pans. Or use parchment paper.

To make the scones: In a blender or food processor, process 1/2 cup of the strawberries with the sugar and half & half or cream until the mixture is smooth. Set it aside.

In a large bowl, whisk together the flour, salt, and baking powder.

Work in the butter, using a mixer, your fingertips, a fork, or a pastry blender. The mixture should be unevenly crumbly.

In a separate bowl, whisk together the strawberry/ cream mixture, egg and vanilla.

Add this mixture to the dry ingredients, stirring until the dough just barely starts to come together.

Add the 2/3 cup of diced strawberries, gently folding them in, the dough will be quite sticky.

Drop the dough by heaping tablespoons onto the prepared baking sheets. A tablespoon cookie scoop is about perfect for this.

Glaze:
Make the glaze by stirring together the sugar, water and vanilla until smooth. Drizzle some atop of the scone.

Bake the scones until they're just beginning to turn golden brown around the edges, 15-16 minuets. Stick a toothpick in the center if it comes out clean they are done.

Sweet Potato Rolls

Ingredients: 

1 sweet potato baked, or 3/4 cup of canned sweet potato mashed
1 cup milk
1/2 cup white or brown sugar
3-4 cups all purpose flour
2 tsp. instant yeast
2 tsp. salt
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg

Directions: 

Bake the sweet potato for approximately 45 min at 375 degrees. Remove from the oven and let cool.

Combine sweet potato, sugar, milk and stir to make a paste. Mix in 2 cups of flour, salt, yeast and spices until throughly combined. Add more flour a quarter cup at a time. Mix in after each addition until you have dough that is tacky but which you can handle with wet hands. When you get to the proper consistency, remove from the bowl and knead by hand for 5-10 minutes.

Set the dough aside and let rise in a covered bowl for 45 minutes to an hour. Divide into a dozen shaped rolls. Then allow to rise again until doubles in size. another hour or so.

Bake at 375 for approximately 20 minutes or until the are lightly browned.

Very yummy as a turkey sandwich.

Pumpkin Scones

Picture: 

Ingredients: 

2 cups flour
1/4 cup sugar
1 Tblsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
6 Tblsp. cold butter
1/2 cup canned pumpkin
3 Tblsp. cream (I used half and half)
1 egg
Spice Glaze:
1 cup+ 3 Tblsp. powdered sugar
2 Tblsp. milk
1/4 tsp. cinnamon
1/8 tsp. nutmeg
pinch of ginger and cloves

Directions: 

Mix all dry ingredients together, then cut in the butter or margarine and mix until course crumbs. Whisk together the pumpkin, cream and egg. Add to crumbs and mix, but do not knead. This just needs to be mixed enough to incorporate all the ingredients.

Pat out into a rectangle on a floured surface to about 1" thickness. Cut dough into pie shaped wedges. Place on a cookie sheet and bake at 425 degrees for about 12 minuets or until lightly browned.

Whisk together the spice glaze and drizzle over the warm scones.

This was a very yummy recipe!

Robert's Sugar Cookies

Ingredients: 

1 cup margarine
1 cup cooking oil
1 cup powder sugar
1 cup granulated suagr
2 eggs
1 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
4 cups flour

Directions: 

Cream sugars and shortening; add other ingredients in order given. Drop from teaspoon; flatten with a glass dipped in sugar. Bake at 375 degrees for 12 minuets.

This is Robert Nelson's delicious Christmas cookie recipe.

Rice Krispie Squares

Ingredients: 

1/4 cup margarine
1 pkg. (10 ounces) regular marshmallows, or 4 cups miniature marshmallows
6 cups Rice Krispies

Directions: 

Melt margarin in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add Rice Krispies. Stir until well coated. Using your buttered hands, press evenly into a buttered 13x9 inch pan. Cut into squares when cool.

Refrigerator Cookies

Ingredients: 

1 cup margarine, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
2 tblsp. milk
2 1/4 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1/2 cup finely chopped walnuts, optional

Directions: 

Cream together shortening and sugars; add egg and milk; beat well. Mix together dry ingredients; stir into creamed mixture. Add nuts if you want. Shape into 2 1/2" diameter rolls. Wrap in waxed paper. Chill well.

Once chilled slice about 1/4 inch thick slices. Place 1 inch apart on lightly greased cookie sheet. Bake at 375 degrees for 5-7 minuets or until delicately browned. Remove and cool.

My husband loves these and always wants them at Christmas time. I cook one roll and the other he slices and just eats the cookie dough. It's oh-so-good!

Cranberry Pistachio Cookies

Picture: 

Ingredients: 

1 pouch Betty Crocker sugar cookie mix
1 box (4 serving size) pistachio instant pudding mix
1/4 cup flour
1/2 cup butter or margarine, melted
2 eggs
1 cup dry roasted pistachio nuts, chopped (optional)
1/2 cup dried cranberries, chopped

Directions: 

In a large bowl mix, cookie mix, pudding mix and flour. Stir in butter and eggs until soft dough forms. Add nuts and cranberries; mix well.

Using a teaspoon, place dough balls 2 inches apart on a cookie sheet. Press with fingers slightly to flatten.

Bake at 350 degrees for 9-11 minuets or until edges are lightly golden brown.

Cool and enjoy!

My little girl Sophia, helping me bake these cookies.

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