Lemon Cream Scones

Ingredients

• 3 tbsp sugar
• zest and juice from 2 lemons
• 2 cups flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick) butter, cold and cut into chunks
• 3/4 cup heavy cream, plus extra for brushing
• 1/4 cup sifted powdered sugar

Instructions

• 1
  Preheat the oven to 400 degrees and line one large cookie sheet with parchment paper.
• 2
  In the bowl of your stand mixer (or a large bowl with a hand mixer) combine lemon zest and sugar. Add flour, baking powder, and salt and combine.
• 3
  Drop chunks of butter all over the top of the mixture and using the paddle attachment, mix on low speed until butter is evenly dispersed into flour and is the size of small peas (approx 3 minutes).
• 4
  Measure 1/4 cup of the lemon juice and pour into bowl, along with heavy cream. Mix until dough just comes together. It should be thick but still moist.
• 5
  Remove dough to a lightly floured surface and gently press into a disk approximately 3/4 inch high. Cut into 8 wedges and place on prepared cookie sheet, leaving an inch or so between each scone.
• 6
  Brush with remaining cream, then bake at 400 degrees for 15-17 minutes, or until golden brown.
• 7
  While scones are cooling, combine 1/4 cup powdered sugar with remaining lemon juice to form a thick glaze. Drizzle or brush over tops of scones.

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Jumbalaya

INGREDIENTS:

2 tablespoons peanut oil, divided 1 tablespoon Cajun seasoning 10 ounces andouille sausage, sliced into rounds 1 pound boneless skinless chicken breasts, cut into 1 inch pieces 1 onion, diced 1 small green bell pepper, diced 2 stalks celery, diced 3 cloves garlic, minced

1 (16 ounce) can crushed Italian tomatoes 1/2 teaspoon red pepper flakes 1/2 teaspoon ground black pepper 1 teaspoon salt 1/2 teaspoon hot pepper sauce 2 teaspoons Worcestershire sauce 1 teaspoon file powder 1 1/4 cups uncooked white rice 2 1/2 cups chicken broth

DIRECTIONS:

1.	Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
2.	In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
3.	Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Grandma's Crumb Coffee Cake

1 box pillsbury golden butter cake mix or yellow cake mix
4 eggs
1/4 cup softened butter plus 1 Tbs of oil
1 cup water
1 Tbs vanilla

mix and bake 350 for 20 minutes.  Make sure 1/2 sheet cake pan or jelly roll pan is greased and floured

Topping

4 cups flour
1 cup sugar
4 sticks soft soft butter
1/3 cup brown sugar
3 Tbs cinnamon
salt
3 Tbs vanilla

mix with your hands until crumbly but not floury.  spread with hands over entire cake.  will stick together a bit.  Bake for additional 20 minutes and let cool on cooling rack.  Top with powdered sugar!