Mommy and daughter baking cookies

Working hard... I'm so big. I'm eight months pregnant in these pictures.
Savannah, we caught you!

Cakes 2009

JAM! JAM! JAM!

Pumpkin Scones

Scones

• 2 cups all-purpose flour
• 7 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 6 tablespoons cold butter
• 1/2 cup canned pumpkin
• 3 tablespoons half-and-half
• 1 large egg

Powderered Sugar Glazze

• 1 cup powdered sugar
• 1 tablespoon powdered sugar
• 2 tablespoons whole milk

Spiced Glaze

• 1 cup powdered sugar
• 3 tablespoons powdered sugar
• 2 tablespoons whole milk
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 pinch ginger
• 1 pinch ground cloves

1. 
   
2. 2 Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
3. 3 Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
4. 4 In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
5. 5 Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
6. 6 Bake for 14?16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
7. 7 TO MAKE THE PLAIN GLAZE:.
8. 8 Mix the powdered sugar and 2 tbsp milk together until smooth.
9. 9 When scones are cool, use a brush to paint plain glaze over the top of each scone.
10. 10 AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.
11. 11 Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

Corn Salsa

Corn Salsa

1 can drained corn
1 can drained black-eyed peas
1 can pinto beans
2 chopped tomatoes
1/2 bunch of chopped cilantro
1-2 bunches of chopped green onions
1 envelope good seasons Italian dressing mix-(made to directions)
(1/2 c. vinegar, 1/4 c. oil, 1/4 c. water)
Add 1-2 chopped avocados right before serving

Barbecue Pepper Jack Chicken

• 4 boneless skinless chicken breast halves (6 ounces each)
• 8 slices pepper Jack cheese
• 1/4 cup barbecue sauce
• 1/4 cup brown sugar
• 1/4 cup ketchup
  
• 1/4 cup Worcestershire sauce
• 
  

Directions

• Carefully cut a pocket in each chicken breast half. Fill with cheese; secure with metal or soaked wooden skewers.
• Cook chicken, covered, over medium heat, basting frequently with barbecue sauce. Yield: 4 servings

Ziccini Bread, Mini Loafs

Multigrain Pancakes

• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup quick-cooking oats
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup plus 2 tablespoons fat-free milk
• 2 eggs
• 2 teaspoons canola oil
• 2 teaspoons vanilla
  
• 2 teaspoons cinnamon
  

Directions

• In a large bowl, combine the first six ingredients. Combine the milk, egg substitute and oil; add to dry ingredients just until moistened.
• Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. 8 pancakes.