Happy Thanksgiving!

Two recipes for Cranberry Scones.

Sparkly Cranberry Scones
Prep Time 10 Min
Serves: 9
Ingredients:
2 cups flour
1/2 cup Sugar
2 teaspoon baking powder
1/2 teaspoon salt
1 cup fresh cranberries
1/2 melted butter
1/2 cup milk
2 eggs
2 topping sparkling sugar
1 tablespoon milk
Steps:
Stir together first 4 ingredients in large bowl; stir in cranberries.
Whisk together butter,1/2 cup milk, and 1 egg;add to flour mixture, stirring just until moist Drop dough by 1/3 cupsfuls into greased baking sheet.
Whisk together remaining 1 egg and 1 Tbsp. milk. Brush topsof dough with egg mixture, and sprinkle with sparkling sugar. Bake at 400 degrees for 20 minutes or until golden brown.

http://www.bedandbreakfast.com/ppf/inn/630755/recipe/30323/ListingRecipes.aspx

Cranberry, White Chocolate & Toasted Walnut Scones (Recipe by Me)
Printable Recipe

2 cups unbleached all-purpose flour (spooned into cup & leveled with knife)
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
6 tablespoons granulated sugar, plus additional for sprinkling
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
2/3 cup sweetened dried cranberries, soaked in hot water
1/2 cup finely chopped walnuts, toasted
1/2 cup white chocolate chips
3 large eggs, divided use
1/4 cup yogurt
1 1/2 teaspoons vanilla extract
2 tablespoons finely chopped crystallized ginger

Heat oven to 375 degrees F. Spray cookie sheets with cooking spray.

In a large mixing bowl, sift together flour, baking powder, salt and cinnamon; whisk in 6 tablespoons sugar until combined. Knead in butter, using fingertips, until well incorporated and mixture starts to clump together, forming pea-sized lumps. Gently stir in cranberries, walnuts and white chocolate chips until combined.
In a small bowl, whisk together 2 eggs, yogurt and vanilla until combined; sprinkle into flour mixture and toss together using a fork.

Turn shaggy dough out onto a floured surface, and gently pat and knead until it comes together, handling as little as possible. Form two (6-inch) rounds. Insides of the rounds should be thicker. Slice each round into 6 equal triangles and place on cookie sheets. Whisk the additional egg in a small bowl and brush evenly on scones; pat crystallized ginger into the tops and sprinkle with additional sugar if desired.

Bake for 20-25 minutes or until golden brown. Cool on wire racks until ready to serve.

Makes 12 scones

http://www.visionsofsugarplum.com/2009/09/cranberry-white-chocolate-toasted.html

Merritt's Butternut Squash Gratin

Ingredients
3 tablespoons butter
1 yellow onion, diced
2 cloves garlic, minced
1 (2 1/2 pound) butternut squash - peeled, seeded, and cut into 3/4-inch chunks
1 teaspoon brown sugar
1 cup chicken broth
8 ounces shredded Gruyere cheese
8 ounces shredded extra-sharp Cheddar cheese
1 cup dry bread crumbs
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Melt the butter in a large skillet over medium heat. Stir in the onions and garlic; cook until the onions soften and turn golden brown, about 10 minutes. Add the butternut squash and brown sugar. Continue cooking and stirring until the butternut squash begins to brown on the edges, but is still somewhat firm in the center, about 10 minutes more. Scrape the squash into the prepared baking dish, and pour in the chicken broth. Wrap tightly with aluminum foil.
Bake in the preheated oven until the liquid has been absorbed and the squash is tender, 45 to 50 minutes. Toss together the Gruyere cheese, Cheddar cheese, bread crumbs, thyme, and rosemary in a bowl until evenly combined. Remove the foil from the baking dish, and sprinkle the squash evenly with the cheese mixture. Sprinkle the Parmesan cheese on top. Return to the oven, and bake uncovered for 15 minutes more until the topping is lightly crunchy and brown.

http://allrecipes.com/Recipe/Merritts-Butternut-Squash-Gratin/Detail.aspx

Happy Veterans Day.

Cranberry recipes.

http://www.yummly.com/blog/2011/11/pass-the-cranberries-tasty-ways-to-enjoy-a-seasonal-standard/?utm_source=fb&utm_medium=pagepost&utm_content=christmas&utm_campaign=pass-the-cranberries-tasty-ways-to-enjoy-a-seasonal-standard

November's Full Moon

November's full moon is known as the Full Frosty Moon, the Full Beaver Moon and the Full Mourning Moon. I hope everyone enjoys the gorgeous full moon and night sky. :)

Apple Butter

Ingredients
8 apples - peeled, cored and chopped
4 cups white sugar
4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Directions
Fill a slow cooker with diced apples, sugar, cinnamon, cloves and salt. Cover, and cook on high for 1 hour. Reduce heat. Simmer, stirring occasionally, for 12 hours, or until thick and dark golden in color.
Pack into small, freezer-safe containers leaving 3/4 inch space at the top. Store in the freezer.

http://allrecipes.com/Recipe/Apple-Butter-I/Detail.aspx

Happy All Soul's Day.

Happy All Saint's Day.

I hope everyone had a wonderful Halloween. I'm exhausted, but it was worth it. :)