Terri Avent Recipes

Ingredients:

• 2 c flour
• 1/2c sugar
• 1 T baking powder
• 1/2t salt
• 1 T grated lemon peel
• 1 ¼ c whipping cream
• 1 c blueberries

Preheat oven to 425 degrees.

Directions:

Mix flour, sugar, baking powder, and salt in a bowl. Then stir in the lemon peel and blueberries. Add whipping cream and gently stir just until dough forms. Turn out on lightly floured surface. Knead gently until dough holds together. Divide dough into two balls, Roll each ball to about 6 inch round disks about 1 inch thick. Cut each disk into 6 triangles (like a pizza).

Bake scones until golden brown, about 15-17 minutes.

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Ingredients:

• 1 lb. baby carrots
• 1/2 c. butter, softened
• 3 eggs
• 1c. sugar
• 3 tbsp. flour
• 1 tsp. baking powder
• 1 tsp. cinnamon
• 1 1/2 tsp. vanilla
• 1 tsp. powdered sugar (optional)

Preheat oven to 350 degrees.

Directions:

Cook carrots in boiling water until tender; drain. Place carrots and butter in a food processor and process until smooth. Add eggs, sugar, flour, baking powder, cinnamon, and vanilla. Process until smooth. Spoon into a greased, one-quart soufflé dish. Bake at 350 degrees for 45 minutes or until set. Sprinkle with powdered sugar before serving (optional). 

 

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