Buckingham Palace Scones

This is a dryer scone. Not as sweet.

3 1/2 c. Flour
3/4 c. Butter, softened, diced
1/2 c. Sugar
1/2 c. Milk
Pinch of salt
1 T. Baking powder
1 egg, beaten, for brushing the scone
1/2 c. Currants

Mix butter, flour, salt, baking powder. Add sugar and currants. Make a well and add egg and milk. If it is too dry, add more. Blend, roll out 1/2 in thick. Use a round cutter or inverted cup. Place on a lightly greased baking sheet. Brush with a beaten egg. (makes it shiny). Bake 350 for 10-15 minutes.

Easy French onion soup

2 Tablespoons butter
1 Tablespoon olive oil
2 vidalia onions, diced finely or you can use the food processor
2 cans beef broth (traditionally beef but can use chicken, veggie or mix)
3 garlic cloves
Splash of cognac
1 T. Flour
Salt
Pepper
Bay leaf
Toast
Cheese (parmasan and gruyere or Swiss, mozzarella is nice too)

In a large pot over medium heat, add onions, oil, butter. Stirring occasionally. Once onions start to brown, cook onions over medium low heat, stirring more often. Once the onions have caramalized, add flour and cook for a minute or so. Then add garlic, broth, cognac, salt and pepper. Simmer 10 minutes.You may use a hand blender if you want a smoother consistency.

Toast bread in the toaster. Fill your bowl 1/4 of the way. Add the toast and put cheese on top. Add more broth. The cheese will melt.

If you prefer, you may preheat oven to 275. In an oven proof casserole dish, add the soup, put toast and cheese. Bake 5 minutes or so.

Martha's cherry oat scones

My husband used to make these for me. They are moist.

1 1/4 c. Whole wheat flour
2 c. Flour
3/4 c. sugar
3/4 t. Salt
1 t. Baking soda
2 1/2 t. Baking powder
2 1/2 c. Oats
1 c. Died sour cherries, roughly chopped
10 oz. chilled, unsealed butter, cut into 1/2 in. pieces
2/3 c. Buttermilk
1 T. Heavy cream
1 T. Sugar for sanding

Line a 11x17 in baking pan with parchment. Combine dry ingredients except sanding sugar and cherries. Add butter to a coarse meal. Add buttermilk. Add cherries.

Turn onto a cleaned work surface. Pat into a 16 x 3 1/2 inch rectangle that is 1 1/2 in high. score rectangle into 10 triangles. Cover with plastic wrap. Freeze for 2 hours.

Heat oven to 350 degrees. Remove dough from the freezer. Cut into triangles with a sharp knife. Place scones two inches apart. Brush with heavy cream. Sprinkle with sugar.  Bake 30 minutes.

Pineapple Upside-down cake

This is easy to make, I used to make it when I was a teen.

For the bottom:
20 oz. can off pineapple rings
1/4 cup butter, melted
1/2 cup light brown sugar
1 jar maraschino cherries
Pecan halves

Mix the melted butter and brown sugar. Place on the bottom of a 13x9 in pan or 2- 8inch rounds. Arrange the pineapple on the bottom of the pan, you can cut some in half to fit along the edges of the pan. The cherries go in the middle of the pineapple and fit two half pecans between the pineapple rings.

For the cake:
1/3 c. Butter, softened
3/4 cup sugar
1 egg
1 t. Vanilla
1 1/3 c. Flour
2 t. Baking powder
1/2 t. Salt
2/3 c. Milk
1/2 Cup chopped pecans

Preheat oven to 350. Cream butter and sugar. Add egg, vanilla. Mix in baking powder, salt. Add flour, then milk. Add chopped pecans. Bake 45 minutes. Let cool 2-3 minutes. Hold plate over the top of the cake pan and invert. Serves 8.