Blueberry Scones with Lemon Glaze
             (or Cranberry with Orange Glaze)
From Mary White

2 C flour
1 tbsp baking powder
½ tsp salt
2 tbsp sugar
1 tsp grated lemon zest (orange)
    (Grate whole lemon/orange and use remainder for glaze)
5 tbsp unsalted butter, cold, cut in chunks
1 C heavy cream, plus extra for brushing tops of scones
1 C fresh blueberries  (3/4 C Craisins) 
    If fresh blueberries are not available, use dried not frozen.

Glaze
½ C freshly squeezed lemon juice (orange)
2 C confectioner’s sugar, sifted
grated zest of  lemon (orange)
1 tbsp unsalted butter

Sift together the dry ingredients. Cut in butter with 2 forks or a pastry blender until it resembles coarse crumbs. Stir in zest. Add cream. Fold together just to moisten and incorporate cream. Don’t overwork dough. Fold in blueberries (craisins). Dump onto floured surface. Form into rectangle 6x9 inches. Cut into 6 squares (2x3) Cut each square into a triangle. Place on baking sheet and brush with cream.
Bake @ 400 18 to 20 minutes until lightly browned. Let cool awhile before applying glaze.
Warm glaze ingredients in bowl over boiling water or in microwave 30 seconds.  Whisk to blend out any lumps. Spoon over scones.

   Cheese Bars
   From Marcia Layton

2 pkg. crescent rolls (8 per pkg.)
2 (8 oz.) pkg. cream cheese, softened
2 egg yolks (save whites)
3/4 cup sugar
1 tsp. vanilla

Press one package of crescent rolls into the bottom of a 9 x 13 inch pan.
Mix cheese, yolks, sugar, and vanilla.
Spread evenly on top of the crescent rolls.
Spread the other package of crescent rolls on top of the cheese mixture.
Pinch together at the seams. (You may want to roll the dough between 2 sheets of wax paper to stretch it out) 
Brush with egg white (unbeaten)
Bake at 350 degrees for 20 to 25 minutes, or until light golden brown
Cool and refrigerate.

Praline Cookies
From Marcy Layton

     Makes about 3 ½ dozen
½ cup butter, softened
1 ½ cups firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup pecans, coarsely chopped
    Icing:
1 cup firmly packed brown sugar
½ cup heavy whipping cream
1 cup confectioners’ sugar

In a large bowl, beat butter and brown sugar with an electric mixer at medium speed, until creamy.  Add egg and vanilla; beat well.  In a separate bowl, combine flour, baking powder, and salt; gradually add to creamed mixture, beating well.  Cover and chill until dough is easy to handle (about 1 hour).
Preheat oven to 350 degrees.  Lightly grease baking sheets.
Form dough into 1-inch balls.  Place 2 inches apart on prepared baking sheets.  Flatten cookies slightly with fingers.  Sprinkle each cookie with pecans.  Bake 10 minutes.  Cool on wire racks.
To make the icing, combine brown sugar and cream in saucepan.  Cook over medium-high heat until sugar dissolves and mixture boils, stirring constantly.  Remove from heat; beat in confectioner’s sugar until smooth.  Drizzle over cookies.

Lemon Blueberry Poppy Seed Bread
From Cheryl Haynes

One package bakery-style muffin mix
2 T poppy seeds
1 egg
¾ cup water
1 T lemon peel

Drizzle:  ½ cup confectioner’s sugar and 1 T lemon juice

Preheat oven to 350 degrees.  Grease and flour loaf pan. 
Rinse blueberries with cold water and drain.  Empty mix into bowl.  Add poppy seeds.  Stir to break lumps.  Add egg and water.  Stir until moistened.  Fold in blueberries and lemon peel.  Sprinkle topping from packet over batter. 
Bake 50-60 minutes.  Cool 10 minutes. 
Lay foil over top when removing from pan to keep topping intact.  Cool completely on rack, right side up. 
Stir drizzle ingredients and drizzle over loaf.

Chile and Cheese Enchiladas
From Shirley Pope

1 cup sour cream
1 cup small curd cottage cheese
1/2 envelope  dry onion soup mix
1/2 cup chopped green onions, including tops
2 (10 oz)  can red enchilada sauce
1 dozen corn tortillas
1 (4 oz) can mild green chilies
8 ounces shredded Monterey jack cheese

In a small bowl, stir together sour cream, cottage cheese, chilies, onions, and onion soup mix. Blend well and set aside. Pour 1/2 cup of the enchilada sauce over the bottom of a lightly greased 7 x 11-inch baking dish, and set aside.
 Wrap tortillas in paper towels (damp) and microwave on high for 1 minute, or until tortillas are softened. Do not overheat. To assemble enchiladas, place 3 T of the sour cream mixture down the center of the tortilla and sprinkle with 2 T of the cheese. Roll to enclose, and arrange seam side down in sauce in casserole dish. Pour remaining sauce over all. Cover loosely with plastic wrap. Microwave on high for 10-12 minutes rotating dish ¼ turn after 5 minutes or until hot. Sprinkle with remaining cheese and let stand covered for 5 minutes.

Pineapple Pecan Cake
From Marcia Case

2 cups flour
2 cups sugar
2 teaspoons baking soda
2 eggs
1 cup chopped pecans
1 20oz can pineapple, crushed
1 8oz pkg cream cheese
1 stick butter
2 cups powdered sugar
1 teaspoon vanilla
pecans chopped, for top of cake

Mix all ingredients flour thru pineapple by hand.  Pour into 9x13 greased and floured pan.  Bake at 350 degrees for 40 to 45 minutes.
Mix frosting ingredients (cream cheese thru vanilla).  Frost while still warm.  May add chopped pecans on top of icing if desired.

Rhubarb Muffins
From Shirley Pope

1 1/2 C brown sugar
2 1/2 C flour 
1/2 C oil 
1/2 tsp salt
2 tsp vanilla
1 tsp soda
1 egg
1 tsp baking powder
1 C buttermilk OR sour milk
1 1/2 C finely diced rhubarb

Mix all together well, then put into muffin cups and sprinkle the following mixture on top:
1 tsp cinnamon
1 tbs margarine
1/3 C sugar
Bake until done at 350 degrees

Cheater Fudge
From Ruth Lovell

On Paula's party TV show, she told how to make "Cheater Fudge".
Take one package of chocolate morsels (the kind you like).  I used milk chocolate.  Take one package the same size of butterscotch morsels.
Mix together and microwave for 1 to 2 minutes.  Try stirring them after one minute etc and continue microwaving until they stir together.  Then add nuts.  Pour into a buttered pan and let sit until hard.
Couldn't be easier or better.  What a surprise that it was so easy to make.
CONDENSED VERSION:
Take one package each (same size) chocolate and butterscotch morsels and melt.  Add nuts and allow to set.

Here are a few links to other quilters' recipes:

Florida Quilt Network

Quilt In A Day

http://www.geocities.com/Heartland/Lake/2812/recipe.html

                                                        Please email your recipes for posting to Betty Holroyd