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INGREDIENTS

• 3 1/2 cups unbleached all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2/3 cup shorteningor butter(or mix the two like I do)
• 1 cup finely chopped walnuts(can toast them if you like)
• 1 cup milk
• 1/2 cup maple syrup(I used pancake syrup, too)
• 1/2 teaspoonmaple flavoring

Maple Frosting

• 1 cup powdered sugar
• 2 teaspoons half-and-halfor cream or milk(you may need a drop more)
• 1/2 teaspoonmaple extract

DIRECTIONS

1. In a large bowl, combine the flour, baking powder, and salt.
2. Cut in the shortening and/or butter until the mixture resembles coarse crumbs.
3. Stir in walnuts.
4. In a separate bowl, combine the milk, syrup, and maple flavoring.
5. Add the wet ingredients to the dry and mix until you’ve formed a dry soft dough.
6. Flour your work surface generously and scrape the dough out of the mixing bolw onto the floured surface.
7. Divide the dough in half.
8. Gently pat each half of dough into a 7 inch circle about 7/8 inch thick.
9. Transfer dough (it will be soft) onto a lightly greased cookie sheet (I use my Silipat mat).
10. Using a pizza wheel of sharp bench knife, divide each dough circle into eight wedges.
11. Gently separate the wedges so that they’re almost touching in the center, but are spaced about an inch apart at the edges.
12. bake the scones for 15-18 minutes at 425, or until they’re golden brown.
13. Combine all frosting ingredients until creamy.
14. Gently frost the tops of scones with the maple frosting.
15. (I let the scones cool slightly before frosting.).
16. Wait a couple of minutes before removing from sheet.
17. They will be slightly fragile.

INGREDIENTS

• 1/2 lbvanilla wafers
• 1/2 cup butteror margarine
• 1 1/2 cups powdered sugar
• 2 eggs, beaten
• 1 (8ounce)can crushed pineapple, drained
• 1/2 pintwhipping cream (room temperature)

DIRECTIONS

1. Crush vanilla wafers into crumbs.
2. Put half of crumbs in bottom of casserole, bowl, or baking dish.
3. Cream margarine and sugar together.
4. Add beaten eggs.
5. Beat until smooth and creamy.
6. Pour mixture over crumbs.
7. Whip cream (after leaving at room temperature).
8. Add crushed pineapple to cream.
9. Pour over first mixture.
10. Cover with rest of crumbs.
11. Refrigerate overnight.

INGREDIENTS

• 1 cup water
• 1/2 cupunsweetened orange juice
• 1/3 cup rolled oats
• 1/3 cup natural oat bran
• 1/2-1 teaspoon ground cinnamon
• 1/8 teaspoon cardamom
• 1/2 cup dried cranberries
• maple syrup (optional)
• honey (optional)
• brown sugar (optional)

DIRECTIONS

1. Place water and juice in a small saucepan and bring to a boil over medium heat.
2. Combine the oats, bran, spices and cranberries.
3. Add to juice mixture, stirring briskly with fork or wire whisk to prevent lumps from forming.
4. Cook until desired consistency, approximately 5 minutes.
5. Serve topped with your favorite sweetener.

INGREDIENTS

• 6 fluid ounces Absolut mandarin vodka
• 2 fluid ouncesorange juice
• 2 fluid ounces cranberry juice
• lime juice
• sugar

DIRECTIONS

1. Frost the rim of a chilled martini glass by moistening with the lime juice, then dip the rim into the sugar.
2. Shake vodka, orange juice, cranberry juice with ice in a cocktail shaker until well chilled.
3. Strain into the prepared martini glass.
4. Garnish with an orange slice.
5. Serve immediately.

INGREDIENTS

• 12 tablespoonsherbed goat cheese or other soft other soft cheese
• 12 largeprawns , peeled, tail on, deveined and butterflied
• 6 slices prosciutto, cut in half lengthwise (di parma, san daniel, or reserva, or your favorite)
• 2 tablespoons olive oil

DIRECTIONS

1. Press 1 Tbsp of the cheese into the cavity of each prawn.
2. Wrap each tightly with a ½ slice of proscuitto.
3. Start at the tail (do not wrap the tail shell) and spiral down to the head (or where it should be).
4. In a saute pan heat oil over medium heat.
5. When hot sear the wrapped prawns for 2-3 minute on each side or until they turn pink.
6. They may also be placed under the broiler.
7. If broiling dot with a little butter or oil on each side b4 placing under broiler.
8. Serve hot or warm.