Sunday Services: 9AM & 10:45AM
Simple Drop Scones

Simple Drop Scones

RCC Ladies’ Tea – April 21, 2018

  • 2 ¾ Cup Flour
  • 2/3 Cup Sugar
  • 1 Tblspn Baking Powder
  • 1 tspn Baking Soda
  • ¾ tspn Salt
  • 6 Tblspn Unsalted Butter cut into small cubes
  • 1 Cup Buttermilk (or 1 Tbsp Vinegar plus enough milk to equal 1 Cup)
  • 1 Cup Fresh Fruit or Other Option below*
  • 1 Tsp Grated Peel, Vanilla or Other Flavor
  • 1 Egg – slightly beaten
  • 1 Egg White
  • Extra Granulated or Raw Sugar

NO NUTS OF ANY KIND

Preparation

Yield: 2 dozen small scones

Preheated oven to 400° F.

  1. Into a bowl whisk together flour, sugar, baking powder, baking soda and salt.
  2. Add butter with pastry blender (or using a pastry blade in a food processor use the pulse feature) until mixture resembles coarse crumbs. Return mixture to bowl if a food processor has been used.
  3. Gently stir buttermilk into dough.
  4. Add egg, fruit and peels until just combined.
  5. Drop by 1/8 cup scoopfuls onto a prepared baking sheet about 2 inches apart.
  6. Brush with egg white and sprinkle with sugar.
  7. Bake at 400° for about 12 to 15 minutes or until golden brown.
  8. Remove to a wire rack to cool.
  9. Serve warm or at room temperature.
  10. To freeze, cool completely and freeze on a cookie sheet to prevent them from sticking together.
  11. Store in zip-lock freezer bags or freezer-proof containers to prevent them from sticking together.

OTHER FLAVOR OPTIONS:

  1. Blueberry and orange or lemon peel.
  2. Raspberries and orange or lemon peel.
  3. Mini chocolate chips.
  4. Coarsely chopped orange and vanilla.
  5. Cranberries and lemon or orange peel.

NOTE:  If you use frozen berries, do not thaw before mixing into batter.

Thanks SO MUCH for your help!  Please place in church freezer if making ahead of time.

If brought in a container you want returned, please clearly label container. Permanent marker is preferred as many are involved in cleanup and masking tape tends to be removed when dishes are washed. Check the church kitchen on April 22 for your container.

Feel free to contact me with any questions.

~Alyssa Guse  Alyssa_108@yahoo.com Cell – 303 827 9316

Chicken Salad

Chicken Salad

RCC Ladies’ Tea – April 21, 2018

  • 6 Cups Diced Chicken (cooked and then chilled)
  • 1 Cup Thinly Diced Celery
  • 2 Cup Red Seedless Grapes (halved)
    • 1 ½ to 1 ¾ Cups Mayonnaise
  • 2 Tblspns Dried Parsley Flakes
  • 4 Tblspns Finely Minced Onion
  • 2 tspns Lemon Juice
  • ½ tspn Ground Ginger
  • ¼ tspn Worcestershire Sauce
  • Salt and Pepper to Taste

NO NUTS DUE TO POTENTIAL ALLERGIES

Preparation

Yield: 8 Cups

  1. Combine chicken, celery and grapes in large bowl; set aside.
  2. In another bowl, whisk together remaining ingredients.
  3. Add to salad and toss to coat.
  4. Chill until serving.

* Please bring to the church refrigerator by the Friday before the tea if at all possible.

* If brought in a container you want returned, please clearly label container. Permanent marker is preferred as many are involved in cleanup and masking tape tends to be removed when dishes are washed. Check the church kitchen on April 22 for your container.

Thanks SO MUCH for your help!

Feel free to contact me with any questions.

~Alyssa Guse

Alyssa_108@yahoo.com

Cell – 303 827 9316

Devonshire Cream

Devonshire Cream

RCC Ladies’ Tea April 21, 2018

Ingredients

  • 6 Ounces Cream Cheese
  • 2 tsp Sugar
  • 2 Cups Heavy / Whipping Cream

Preparation

Yield: 4 Cups

  1. Beat together cream cheese and sugar with electric mixer on medium-high speed until the mixture is light and fluffy.
  2. Slowly add the heavy cream, beat with the mixer on high speed until stiff peaks form when turned off beaters are lifted from the bowl.
  3. Cover and refrigerate overnight.
  4. Serve with scones and tea breads.

*Please bring to church by the Friday before the tea if at all possible. Otherwise, early Saturday morning is fine.

*A Ziploc bag is preferred, but not required.

* If brought in a container you want returned, please clearly label container. Permanent marker is preferred as many are involved in cleanup and masking tape tends to be removed when dishes are washed. Check the church kitchen on April 22 for your container.

Thank you! Feel free to contact me with any questions.

~Alyssa Guse        Cell :  303 827 9316          Alyssa_108@yahoo.com

Cranberry Oat Scones

Cranberry Oat Scones

1 ¾ cup all-purpose flour

½ cup sugar

¼ tsp salt

¾ tsp baking soda

1 tsp baking powder

1 stick butter

¾ cup oats

1 cup Craisins

2/3 cup buttermilk (regular milk plus 1 tbsp. vinegar, stirred and let sit 5 minutes or so)

Preheat oven to 375 degrees.

Mix flour, sugar, salt, baking soda, and baking powder together in large bowl.

Cut in the butter using a pastry cutter or two knives.

Add oats and Craisins and stir together.

Add milk and stir together.

Using a spoon drop the scones onto a greased baking sheet – you can make 12.

Bake for 18 minutes.

Cool on cooling rack.

*Place in church freezer. Please NO NUTS OF ANY KIND.

 

* If brought in a container you want returned, please clearly label container. Permanent marker is preferred as many are involved in cleanup and masking tape tends to be removed when dishes are washed. Check the church kitchen on April 22 for your container.

 

 

Thank you!!!  Feel free to contact me with any questions.

 

~Alyssa Guse  303 827 9316   alyssa_108@yahoo.com

Chocolate Chip Cheese Ball

Chocolate Chip Cheese Ball

RCC Ladies’ Tea April 21, 2018

Ingredients

  • 1  8 Ounce Package Softened Cream Cheese
  • ½  Cup Butter (softened)
  • ¼ tspn Vanilla
  • ½ Cup Powdered Confectioners’ Sugar
  • 3 Tblspn Brown Sugar (packed)
  • 1 Cup Mini Semi-Sweet Chocolate Chips

Preparation

Yield: Approximately 3 Cups / 3 Cheese Balls.

  1. Cream together cream cheese, butter and vanilla.
  2. Add both sugars and blend very well.
  3. Mix in chocolate chips.
  4. Shape dough into 3 balls, wrap individually in plastic wrap and refrigerate 3 to 4 hours.
  5. If making in advance and freezing, wrap individual balls and then store in zip-lock bags.

Tip:  If dough is too sticky when trying to form balls, it can be refrigerated for a bit to harden. As long as they are in a “ball-like” shape, it is fine. We can reform them/tidy them up later.

*If at all possible, place in church freezer ahead of time.

Thank you for serving in this way! Please let me know if you have questions.

Alyssa Guse

Alyssa_108@yahoo.com

303 827 9316