Thursday, January 26, 2017

Today's recipies

Bob’s Cinnamon Walnut Scones

1 cup rolled quick oats
4 cups flour
2 tablespoon baking powder
1 cup Splenda
1 tablespoon cinnamon
1 cup melted light butter (or Canola oil)
2 tablespoons vanilla
1.5 cups skim milk
1 cup egg beaters or four eggs
1.5 cups chopped walnuts


Preheat oven to 425 degrees F (220 degrees C).

In a large bowl, sift, then whisk together the flour, oats, baking powder, cinnamon and Splenda. butter and mix. Gradually stir in milk and eggs until dough pulls away from the side of the bowl.

Turn out onto a floured surface, sprinkle with flour if too sticky (very likely) and knead 15 to 20 times. Pat or roll dough out to 1/2 inch thick
Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used.

Brush off the excess flour, and place biscuits on a greased baking sheet.

Bake for 18-20 minutes in the preheated oven, or until edges brown.

Bob's Crock Pot Potato Soup

I made this from scratch, making up the recipe as I went along. It came out very good, so I thought I'd try to write it down.


2-3 cups of meat. I used leftover frozen turkey pieces from Christmas, but chicken, brats, sausage etc,. would work I think.

1 cup chopped onions.

8-12 Yukon Gold Potatoes

1 Tablespoon dried chives

1 Tablespoon dried parsley

1 Tablespoon powdered garlic

2 teaspoons Italian Seasoning

1 teaspoon black pepper

2 cups cold milk

4 Tablespoons powders chicken gravy mix

2 cups chicken broth.


Put the meat and onions in the crock pot. Cut any bad spots out of the potatoes, and cut into chucks. Add potatoes to the crock pot until full.

Add the spices.

Dissolve the gravy mix (I think flour would work okay) in the cold milk and pour over potatoes. Then add the chicken broth.

Cook on high 4 hours or until the potatoes are done but not mushy.

Add salt to taste to individual servings.


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