On a Lighter Note...

DARK COCOA BROWNIES-PINEAPPLE SCONES-WHEAT ROLLS & POTATO CORN CHOWDER~

Just a few things made in the Royal Kitchen this week....

BROWNIES -

This recipe has been used by the my Mother since I was born...1963

Preheat @ 350 -30 minutes  check with clean tooth pick
2/3c sifted flour
1/2 tsp baking powder
1/2tsp salt
6Tbsp dark cocoa powder

~~whisk dry ingredients in a separate bowl ~~

2 eggs
1c sugar

1/2c vegetable oil
1tsp vanilla
cream eggs and sugar then add oil and vanilla
1/2c nuts chopped
frost or top with powdered sugar if desired

SCONES - 
please note this recipe makes a ton of scones, but I have 4 teenagers with friends who love them~~~they freeze beautifully

14 c flour- can add 10 white and 4 wheat if desired
2Tbsp baking powder
2tsp baking soda
1c sugar
1tsp salt
~~whisk dry ingredients in large bowl~~
6 sticks butter cold and grated 
CUT mixture with pastry cutter or fingers should resemble small pea size lumps
1pint sour cream
1cup cream

add 2 large cans crushed pineapple drained -reserve juice for glaze

add more cream if mixture is to crumbly

should pull together, roll out 1 and 1/2 inches thick large rectangle

slice 4 inch sections and cut triangles

place 9-12 depending on desired size on greased jelly roll pan

brush with cream 

Any choice of fruit may be added, frozen berries is also delicious, note fresh fruit will not keep as long in scones...frozen or canned or dried fruits seem to work best;)

GLAZE

1 box Powdered sugar
1/3 cup  pineapple juice
1/2 tsp almond extract
1/2 tsp vanilla extract
whisk and glaze scones while they are warm out of oven, let cool and serve.
BAKE @ 375  15 minutes

WHEAT ROLLS -I HAVE POSTED MY ROLL RECIPE UNDER ROLLIN IN DOUGH-JUST SPLIT FLOUR HALF  AND HALF WITH WHEAT FLOUR AND WHITE!

POTATO CORN CHOWDER

1c chopped onion
1c diced celery
8c diced potatoes -peeled
3c corn canned- reserve juice 
6 garlic cloves minced

~~cover raw vegetables with water in a stockpot then add reserved corn juice~~

simmer until vegetables are tender~~

2 sticks butter
qc. flour
1quart half and half
2tsp salt 1 tsp pepper
2 Tbsp Parsley~~in a large sauce pan melt butter and add flour whisk briskly until you have formed a rue , should be a light Carmel color add cream, corn  and seasoning to mixture bring to a simmer and add directly to stock pot of tender vegetables in water~~

Stir until thick...may add cheese if desired, Harvarti, cheddar, cream cheese or your favorite!

So glad to share some things on the lighter side ;)

WISHING YOU ALL A ROYAL WEEKEND.....Aloha...Queen B


crown photo courtesy of                                                                                    costumevintagejewelry.com