2 cups all purpose flour 1/4 cup granulated sugar 1 tsp granulated sugar for dusting 1 tsp baking powder 1/4 tsp baking soda 1/4 fine salt 8 Tbsp unsalted butter 1 larger egg 1/2 cup sour cream 1/2 dried cranberries Pre-heat oven to 400 F and line baking sheet with parchment paper and set aside. In a medium bowl. Sift, combine, and whisk two cups all purpose flour, 1/4 cup sugar, baking powder, baking soda, and fine salt. Grate one stick refrigerated, unsalted butter into the flour on the large holes of the grater. Work in the butter with the fork until the mixture resembles coarse meal. Stir in half cup of dry cranberries. In a separate mixing bowl or liquid measuring cup, combine and whisk egg and sour cream until smooth. Add the liquid to the dry ingredients and stir with a fork until the dough starts to come together. Using your hands, continue by pressing the dough against the bowl into a ball. Do not overwork the dough. Transfer the dough to a lightly floured surface and pat into a 7-8 inch circle about 3/4 an inch thick. Sprinkle with 1 tsp granulated sugar and using a pastry scrapper, cut dough into 8 triangles. Carefully transfer scones to prepared baking sheet one to two inches apart. Bake for 13 to 15 minutes until golden. Transfer onto a cooling rack and serve warm and fresh cup of coffee or tea.

1 pound sliced bacon 1 medium sweet onion chopped 9 large eggs lightly beaten 4 cups of frozen shredded hashbrown potatoes thawed. 2 cups shredded cheddar cheese 1 1/2 cup small curded cottage cheese 1 1/4 cup shredded Swiss cheese Preheat oven to 350 F. Grease a 9x13 baking dish. Heat large skillet over medium-high heat. Cook and stir bacon and onion until bacon is evenly brown, about 10 minutes. Drain. Transfer bacon and onion to a large bowl. Stir in eggs, potatoes, cheddar cheese, cottage cheese and Swiss cheese. Pour mixture into the prepared baking dish. Bake in the pre-heated oven until eggs are set and cheese is melted, about 45-50 minutes. Let stand 10 minutes before cutting and serving.

2 pounds of stewing meat (cut up) 2 Tbsp of cooking oil 3 cups boiling water 2 tsp of salt 1/4 tsp pepper 2 mediums onions (cut up) 3 cups of cut up potatoes 2 cups cut up carrot 1 cup frozen peas Combine meat and cooking oil in large heavy pot. Brown the meat. Pour water over top almost covering meat. Add salt and pepper. Cover. Bring to a boil. Allow to simmer for 1 1/2 hours until tender. Cut onions into fairly large pieces. Add to meat. Peel and cut potatoes. Add to pot. Peel carrots. Cut in pieces not quite as large as potatoes. Add, cover, bring to a boil again. Allow to simmer for 30 minutes until vegetables are tender. Stir in peas. Bring to a boil once more. Boil for 2-3 minutes. If stew appears too dry add more water. Remove from heat. Serves 6-8.

1 small cabbage 2 Tbsp butter or margarine 1 quarter cup chopped onion 12 ounces canned corned beef 3 Tbsp butter or margarine. 3 Tbsp all purpose flour 1 1/2 cups milk 1/2 tsp of salt 1/8 tsp of pepper 2 Tbsp of butter or margarine for topping 1 cup dry bread crumbs cut cabbage in half. Cut each half into three pieces. Remove core. Boil in salted water for 20 minutes. Drain. Put in the bottom of 1 1/2 quart casserole. Melt butter in frying pan. Add onion or corned beef. Sauté breaking up beef until onions are clear. Poor over cabbage. In medium sized sauce pan melt butter. Stir in flour. Add milk, salt, and pepper. Bring to a boil stirring. Pour over meat. In a small sauce pan melt butter. stir in crumbs to blend. Sprinkle over top. Bake uncovered in 350 F oven for 30 minutes.

2 cups all purpose flour 1 1/2 cup granulated sugar 1 Tbsp baking powder 1 tsp salt 1/2 cooking oil 7 egg yokes 1 cup mashed ripe banana 1 Tbsp lemon juice 1 Tbsp water 1 tsp vanilla 7 egg whites, room temperature 1/2 tsp cream of tartar Sift first four ingredients into bowl. Make a well in the center. Measure next 6 ingredients into well. Don't beat yet. Set aside. Beat egg whites until frothy. Add cream of tartar. Beat until very stiff. Using same beaters, beat yoke flour mixture until smooth. Gently and gradually fold into egg whites. Turn into 10 inch ungreased tube pan. Bake in 320 degree Fahrenheit oven for 60 to 65 minutes until an inserted wooden pick comes out clean. Invert pan until cake has cooled.

3 cups all purpose flour 2 Tbsp baking powder 1 tsp salt 12 ounces beer room temperature Measure flour, baking powder, and salt into bowl. Stir. Add beer. Mix and grease into 9x5 inch loaf pan. Bake in a 350 Fahrenheit oven 50 minutes. Freezes well, makes one loaf.

2 cups boiling water 1/4 cup cold water 2/3 cup sugar 4 tablespoons cornstarch 3 tablespoons lemon juice 2 tablespoons grated lemon rind 2 egg whites Add finely grated lemon rind to boiling water. Make pudding same as cornstarch pudding. When cooked, remove from fire. Add lemon juice and fold in stiffly whipped egg whites. Pour into cold wet molds. Unmold when firm and serve with vanilla flavour custard sauce. For Custard sauce, use leftover egg yokes.

1 pound of chicken parts (skin removed) 6 cups water 1 tsp salt 1/4 tsp pepper 1 bay leaf 2 leeks (white part only) 2 medium potatoes peeled and diced 1 medium carrot grated 1 tbsp chicken bouillon powder 1 tsp parsley flakes Place chicken parts, water, salt, pepper, and bay leaf in large sauce pan. Cooked uncovered 30 minutes until tender. Discard bay leaf. Remove chicken and set liquid aside. Remove meat from bones and chop. Return meat to liquid in sauce pan. Cut leeks in thin slices. Add to soup. Add potato, carrot, bouillon powder, and parsley. Simmer covered for 20 to 30 minutes more. Makes eight cups, freezes well, serves four.

1 tsp chopped onion 1 tsp parsley 1 tsp celery 1 tsp salt 1/4 tsp pepper 2 tsp worcestershire sauce 1 cup of stale bread crumbs 4 cups of cooked minced meat 1 egg well beaten 2 Tsbp melted butter left over gravy stock or milk Mix ingredients in order given. Add stock or milk to make mixture moist enough to hold together. Bake in a well greased bread pan at 340 to 350 degrees Fahrenheit for about 45 minutes. Base with a mixture of butter or dripping and hot water. Serve with tomato, creole, or Spanish sauce.

1/2 cup of butter 1 cup granulated sugar 2 ounces melt unsweetened chocolate 2 eggs 1/2 cup enriched flour 1/2 cup of chopped walnut meats Add butter to melted chocolate. Mix well. Stir in sugar. When well mixed, add well beaten eggs. Add flour. Stir to a smooth batter and add nuts. Spread in a fairly thin layer in a greased shallow pan. Bake at 350 degrees Fahrenheit for 25 minutes. When removed from oven, this mixture will appears sorted and undercooked. Mark off in squares while warm. Let brownies stand in pan until they harden as they cool. They will look and taste like chocolate fudge.

2/3 cup of enriched flour 1 tsp baking powder 1/4 tsp salt 3/4 cup fruit sugar 1 cup chopped dates 1 cup chopped walnuts 2 well beaten eggs 1/2 tsp vanilla extract Mix and sift flour, baking powder, and salt. Add sugar, nuts, and fruits. Stir in eggs and vanilla. Spread about a half inch thick on a well greased cookie sheet. Bake for 25 minutes at 325 degrees Fahrenheit. Cut into small squares, roll into balls, then dip in sugar.

1/3 cup butter or margarine 1 1/4 graham crumbs 2 Tbsp granulated sugar Filling 1/2 cup of milk 16 large marshmallows 2/3 a cup semi-sweet chocolate chips 1 cup whipping cream 1/4 cup reserved crumbs 1/4 cups chopped walnuts or almonds For the crust melt the butter in a sauce pan. Add graham crumbs and sugar. Stir well. Reserve a quarter cup of this mixture. Press rest into ungreased 9 inch pie plate to form crust. Filling Measure milk, marshmallows, and chocolate chips into large heavy sauce pan. Stir often over low heat until melted and smooth. Cool. In another bowl beat cream until stiff. Fold into cooled chocolate mixture. Turn into prepared crust. Smooth top. Mix reserved crumbs and walnuts. Sprinkle over top. Chill. Cut into six wedges.