Molasses-Glazed Pecan Scones

Scones

2 cups all-purpose flour
¾  cup light brown sugar, lightly packed
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
10 tablespoons butter, chilled
¾ cup pecans, toasted and chopped into large broken pieces
2/3 cup light buttermilk
2 large egg yolks
1 teaspoon maple extract
2 tablespoons whipping cream
2/3 cup confectioner’s sugar
½ teaspoon light molasses

   Combine flour, ¼ cup brown sugar (save the rest) , baking powder, baking soda, and salt in a large bowl. Add 6 tablespoons cold butter (save the rest) and cut into flour mixture until butter is reduced to pea sized pieces. Add pecans. Whisk buttermilk, egg yolks, and extract together in medium bowl. Add to flour mixture and toss with a fork until dough comes together in moist clumps. Gather dough into ball and press out onto a lightly floured surface to an 8-inch round. Cut into 6 wedges or 2-inch biscuit size scones (for 12 scones) and arrange on an ungreased baking sheet one inch apart.  Bake in a 400º oven on center rack for 16 minutes or until tester inserted in center comes out clean.

 Molasses Glaze

   Whisk remaining ½ cup brown sugar and 4 tablespoons butter with cream in a small saucepan over low heat until sugar dissolves.  Remove from heat and whisk in sugar and molasses. Spread glaze over warm scones.  Let stand until glaze sets (at least 30 minutes).

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6 large eggs
3 cups milk
2 tablespoons fresh parsley, minced
¾ teaspoon dry mustard
½ teaspoon salt
10 slices white bread, cubed (remove crust, before cubing, if desired)
2 cups medium or sharp Cheddar cheese, shredded
2 cups baby shrimp, cooked

Heat oven to 325º. Beat eggs, milk and seasonings together; stir in last 3 ingredients. Pour into an oblong baking dish (7½” x 11½” x 1½”). Bake, uncovered, 1 hour or until center is set. Serve immediately.

Yield: 8 servings

Cherry Cheese Balls

2 cans crescent rolls
1 (8 ounce) block cream cheese
Cinnamon sugar
1 can (lite) cherry pie filling
3 tablespoons Heath chips
½ stick butter, melted
½ cup brown sugar
¼ cup white corn syrup (or a little less)
¼ cup milk (or a little less)
1 teaspoon vanilla

   Spray 9 x 11-inch pan with non-stick cooking spray. Flatten crescents out on counter and place a chunk of cream cheese in large section of each crescent;  sprinkle ¼ teaspoon cinnamon sugar on top of cream cheese . Pull narrow end of crescent over cheese and pinch up sides to form a ball. Place “balls” in a glass pan, pinched side up. Spoon cherry pie filling over/in-between biscuit balls; sprinkle with heath chips. Mix remaining ingredients and pour over biscuit balls and cherries. Bake at 325º  for 45 minutes or until tops are firm and brown. Serve hot.

Yield: 16 cheese balls

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