Buttermilk Drop Scones 20 Servings Prep/Total Time: 30 min. Ingredients 3 cups all-purpose flour 1-1/4 cups old-fashioned oats 2 tablespoons sugar 4 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1 egg 1-1/2 cups buttermilk 2/3 cup vegetable oil 1/4 cup dried cranberries 1/4 cup chopped dried apricots 1/4 cup chopped pecans TOPPING: 2 tablespoons sugar 1/2 teaspoon ground cinnamon Directions In a large bowl, combine the first six ingredients. Combine the egg, buttermilk and oil; stir into dry ingredients just until moistened. Fold in the cranberries, apricots and pecans. Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Combine sugar and cinnamon; sprinkle over dough. Bake at 400 for 12-15 minutes or until lightly browned. Remove to wire racks. Serve warm. Yield: 20 scones. Taste of Home Holiday Celebrations Cookbook 2005 Sue

Dulce de Leche Cake Cake 1/2 cup butter (do not use margarine) 1 box Betty Crocker SuperMoist butter recipe yellow cake mix 1 1/3cups water 2 teaspoons vanilla 3 eggs Frosting 1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk) 1 package (8 oz) cream cheese, softened 1/2 cup whipping cream Heat oven to 350F (325F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In 1-quart saucepan, heat butter over medium heat 8 to 10 minutes, stirring frequently, just until golden brown. Remove from heat. Cool 15 minutes. In large bowl, beat cake mix, browned butter, water, vanilla and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes (brown flecks from butter will appear in batter). Pour into pan. Bake 30 to 40 minutes or until cake is golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour. Meanwhile, in large bowl, beat dulce de leche and cream cheese with electric mixer on high speed about 2 minutes or until blended and smooth. Beat in whipping cream until stiff peaks form. Spread frosting over cooled cake. Serve immediately, or refrigerate until serving. Makes 12 servings Make the Most of This Recipe With Tips From The Betty Crocker Kitchens Success You won't want to substitute margarine or vegetable oil spreads for the butter in this richly flavored recipe. Because those products don't contain the milk proteins found in butter, they will not brown and will burn instead. Special Touch For a crunchy topper, try sprinkling this caramel cake with chopped macadamia nuts or toasted coconut. Substitute 1 container Betty Crocker Rich & Creamy vanilla frosting for the frosting and drizzle with 1/3 cup caramel ice cream topping. This is from the Betty Crocker website. Sue

Have posted this before but it is really good! Grits and greens 3 cups milk 1 cup water **I used chicken broth and did not use the bouillon cube as well 1 chicken bouillon cube 1 cup "quick" grits 1 1/2 cup freshly grated Parmesan cheese **Used Kraft pregrated 3 cheese italian 1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens ***Used one can of Glory turnip greens 1 Tbsp. bacon drippings (or oil or butter) **didn't need cause I used the canned greens several slices of bacon, cooked and crumbled **Used 4 thick sliced, cut into cubes, and fried. Put half in the grits and half on the top of casserole salt and pepper to taste Directions: In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching. When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat. Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste. Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top. This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes

Florida Pie Ingredients 1 cup sugar 5 tablespoons cornstarch 1-1/2 cups orange juice 3 egg yolks, lightly beaten 2 large navel oranges, peeled, sectioned and finely chopped 2 tablespoons butter 1 tablespoon grated orange peel 1 tablespoon lemon juice 1 pastry shell (9 inches), baked MERINGUE: 3 egg whites 2 tablespoons sugar Directions In a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the oranges, butter and orange peel. Gently stir in lemon juice. Pour into pastry shell. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 teaspoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Bake at 350 for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 8 servings. Sue