Cranberry Pumpkin Scones

Ingredients

• 2 1/2 cups all-purpose flour
• 1/4 cup packed brown sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, cut up
• 1/2 cup dried cranberries
• 2 eggs, lightly beaten
• 1/2 cup half-and-half, light cream, or milk
• 1/2 cup canned pumpkin
• 1 egg, lightly beaten
• 1 tablespoon water
• 2 cups powdered sugar
• 1 tablespoon butter, softened
• 2 teaspoons finely shredded orange peel
• 2 tablespoons orange juice
• 1 recipe Sugared Pepitas (desired amount)
• Finely shredded orange peel (optional)

Directions

1. Preheat oven to 400 degrees degrees F. Line a large baking sheet with parchment paper; set aside. In a large bowl stir together flour, brown sugar, baking powder, pumpkin pie spice, baking soda, and salt. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Add cranberries and toss well. Make a well in the center of the flour mixture; set aside.

2. In a small bowl stir together the 2 eggs, half-and-half, and pumpkin. Add pumpkin mixture all at once to flour mixture. Using a fork, stir just until moistened.

3. Turn dough out onto a well-floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch circle. Cut circle into eight wedges.

4. Place wedges 2 inches apart on the prepared baking sheet. In a small bowl combine the 1 egg with the 1 tablespoon water. Brush wedges lightly with egg mixture. Bake for 15 to 20 minutes or until golden. Remove scones from baking sheet. Let cool for 5 minutes before spreading with glaze.

5. For glaze, in a small bowl stir together powdered sugar, the 1 tablespoon butter, the 2 teaspoons orange peel, and the orange juice until well combined.

6. Spoon glaze over warm scones, spreading evenly. Sprinkle with some of the Sugared Pepitas* and, if desired, additional shredded orange peel. Serve warm.

Sugared Pepitas

Ingredients

• 1/3 cup sugar
• 2 tablespoons water
• 1 cup raw pepitas
• 1 tablespoon sugar
• 1/4 teaspoon salt

Directions

1. Preheat oven to 325 degrees F. Line a 15x10x1-inch baking pan with parchment paper; set aside.
   
2. In a small saucepan combine 1/3 cup sugar and water. Cook and stir over medium-high heat until sugar dissolves; remove from heat. Let mixture cool.
   
3. In a medium bowl combine pepitas with cooled sugar mixture; toss well to combine.
   
4. Spread in prepared baking pan. Sprinkle with 1 tablespoon sugar and salt.
   
5. Bake for 15 to 20 minutes or until light brown and crisp, stirring twice. Let cool on baking sheet. Makes 2 cups.

Source

Corn Dog Muffins

Ingredients

• 2 (8.5 ounce) packages corn bread mix
• 1 Tablespoon brown sugar
• 2 large eggs
• 1 1/2 cups milk
• 9 whole veggie dogs, diced
• 1 cup grated cheddar cheese
• ketchup, mustard, sour cream, honey mustard (for dipping)

Directions

1. Preheat oven to 400°F. Lightly grease mini muffin tins.
2. In a large bowl, stir together cornbread mix and brown sugar. In a small bowl whisk together eggs and milk, and then stir into dry mixture until moistened. Mix in hot dogs and cheese.
3. Spoon a good Tablespoonful into muffin tins, making sure you get some hot dog in each spoonful.
4. Bake 10 to 12 minutes, or until golden brown. Let cool for about 10-15 minutes in the pan before removing. For easy removal, cut around outsides of the muffins, then tip upside down onto a large cutting board & urge the muffins out using a knife to tap the bottoms of the muffin tins. They should slide right out.
5. Serve warm with desired dipping sauces.

Bran Muffins

Ingredients

• 2 cups Kellogg's all-bran cereal
• 1 1/4 cups milk
• 1 egg
• 1/4 cup oil
• 1 1/4 cups flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Directions

1. Combine cereal and milk. Let stand 1/2 hour.
2. Add egg and oil; beat well.
3. Add rest of ingredients. Beat just until combined.
4. Put into muffin pans sprayed with Pam.
5. Bake at 400 degrees Fahrenheit for 20 minutes or until golden brown.

Source