All posts by worldsss

The easiest scones at all


    225g (8oz) self-raising flour
    1 Teaspoon of baking powder
    A pinsh of salt 
    25g (1oz) caster sugar
    50g (2oz) unsalted butter (slightly softened)
    150ml (1/4 pint) milk
    1 Egg (beaten) or Plain flour(for brushing or dusting) 


Perheat the oven at 202° C.
    Sift tofether the flour, baking powder and salt into a bowl.
    Stir in the sugar, add the butter and rub quickly into the flour, creating a fine breadcrumbconsistency. Add the milk, a little at a time, working to smooth dough.
    This is nowbest left to rest for 5 to 15 minutes before rolling.
    Roll out the dough on a lightly floured work surface until 2cm (3/4″) thick. Using a 5cm (2″) pastry cutter, cut the dough, using a sharp tap and not twisting the dough as you cut.
    Twisting the scone mix will result in an uneven rising. Once cut, the sones can be either brushed with the beaten egg for a shiny glaze, or dusted with the flour for a matt finish.
    Place the scones on a greased baking tray and bake in the pre-heated oven for 10 to 12 minutes until golden brown. Allow to cool slightly, and servewhile still warm. \




3/4 C. Butter, softened8 oz. pkg. cream cheese, softened2 C .Sugar2 large eggs3 C. all-purpose flour1/2 tsp. baking powder1/2 tsp. baking soda1/2 tsp. salt1 1/2 C. mashed bananas (about 4 bananas)1 C. Chopped Nuts1/2 tsp. Vanilla


Beat butter and cream cheese until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time. Combine flour and next three ingredients. Gradually add to butter mixture; beating on low just until blended. Stir in bananas, nuts and vanilla. Spoon batter into 2 greased loaf pans. Bake at 350 degrees for about 1 hour or until a wooden pick inserted in center comes out clean. Cool before slicing, if possible! Enjoy!



½ head of cabbage, chopped1 cup celery, diced1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups chicken broth
14 oz can diced tomatoes
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
and cayenne pepper
Salt and Pepper to taste

How to make it :Heat 2-3 tablespoons of olive oil in a large pot over medium heat. Add celery, onions, bell peppers, and carrots.Saute until slightly tender.
Stir in garlic.
Pour in chicken broth.
Stir in tomatoes and cabbage.
Bring to a boil and then reduce heat.
Cook until cabbage is tender.
Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
Taste broth and adjust seasoning if needed.
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Baby Blooming Onions

Baby Blooming Onions — Spicy breaded fried onion with delicious chipotle mayo! You won’t be able to resist!


1/2 cup mayonaise1 chipotle pepper in adobo sauce minced (more or less to taste)1 tablespoons of the adobo sauce (more or less to taste)1 small garlic clove finely minced1 green onion chopped1 tablespoon lime juice2 teaspoons yellow mustard (the hotdog kind)1 egg1/2 cup milk1 cup flour1 1/2 teaspoons paprika1 teaspoon salt1 teaspoon cayenne pepper1/2 teaspoon black pepper1/2 teaspoon garlic powder1 1/2 teaspoons oregano1 1/2 teaspoons cumin3-4 small onionsVegetable Oil


Combine mayonaisse, chipotle pepper, adobo sauce, minced garlic, green onion, lime juice and mustard in small bowl. Cover and place in refrigerator.Whisk egg and milk in bowl deep enough to dunk the onion.Mix flour, paprika, salt, cayenne pepper, black pepper, garlic powder, oregano and cumin in bowl deep enough to fit the onion.Cut a small part of the onion of the top and the bottom creating a flat surface and peel any old skins off the onions. Cut onions in pie shape without cutting all the way through. Cut them in 12ths so they will spread out a little bit. Gently work to spread them out. Dip the onion in the egg mixture and then in the flour mixture. Back into the egg mixture and then back into the flour mixture, You will need to gently work the the mixtures into the petals of the onion. Refrigerate the onions for 15-30 minutes.Heat oil in a heavy pan to 350 degrees. You will need just enough oil to cover the onion. Fry the onions right side up for 6-9 minutes. Stay close so they do not get too brown. Drain on paper towels.Serve immediately with the chipotle mayo.


My Grandmother’s Fresh Peach Cobbler


1/4 cup melted butter1 cup flour3/4 cup sugar2 teaspoons baking powder3/4 cup milk5 -6 peaches, sliced3/4 cup sugarTotal Time: 30 minsPrep Time: 10 minsCook Time: 20 mins

How to Make It

1 Preheat oven to 350°.2 Pour melted butter into an 8×8 pan.3 Whisk together the flour, 3/4 cup of sugar, baking powder and milk.4 Pour over melted butter.5 Cover with peach slices.6 Cover with 3/4 cup sugar (I know this will seem like a lot, but use it all.).7 Bake until batter rises to top and forms a nice brown crust, about 20 – 30 minutes.


Pecan Chicken Salad

4 cups chicken breast chopped or 2-15oz. cans
1 1/2 cups sliced seedless grapes (red or white)
3/4 cup chopped celery (this is a little too much for me, I’d reduce to 1/2 cup or less)
1 Tbs sugar
1 Tbs Worcestershire sauce
1 Tbs lemon juice
3/4 cup pecans
1 cup mayonnaise

Mix all ingredients and stir together, enjoy! 


Drop Doughnuts


2 cups sifted flour1⁄3 cup sugar3 teaspoons baking powder1⁄2 teaspoon salt1 egg, slightly beaten3⁄4 cup milk3 tablespoons oiladditional oil (for frying)


Sift together dry ingredients.Mix together wet ingredients and incorporate into dry. Stir until smooth.Drop by teaspoonfuls(no bigger) into hot oil (365 degrees, no hotter), turning after a few moments until golden brown on all sides.Remove and drain.Roll in cinnamon sugar while still warm and serve.


No fail sponge cake

340g (12 oz) self raising flour
280g (10 oz) caster sugar
280g (10 oz) butter / marg
5 eggs
3 tablespoons milk

*Pre-heat the oven to 300 degrees F / 149 degrees C / Gas 2 Cool or Slow
*Grease and line (or grease and flour) a 20cm (8 in) square or round tin and set aside.
*Sieve flour into large mixing bowl, add all other ingredients and mix with electric mixer on slow speed until all ingredients are blended, then increase to fast speed and mix for another 2 or so minutes, when you have a smooth batter (it will be quite thick/stiff).
*Pour into already prepared tin, place in centre of oven and cook for about 1 hour 15 mins to 1 hour 30 mins, test with skewer if it comes out clean cake is done.
*Decorate with jam/cream or whatever you wish.


Strawberry Chocolate Chip Sweetheart Cookies

Sometimes, the easiest way to the heart of a man is his stomach! My secret is romantic cookies! Check out these lovely cookies, you’ll love’em!

You’ll Need:

1 box of strawberry cake mix.1 tsp of baking powder.2 eggs.⅓ cup of vegetable oil.½ tsp of vanilla extract.2 cups of milk chocolate chips.Chocolate hearts.Valentine sprinkles.

How to:

Mix together the cake mix, eggs, baking powder, vegetable oil and vanilla in a large mixing bowl and mix using an electric mixer on medium speed until well combined.Mix in the milk chocolate chips.Drop 1 inch balls onto a baking sheet lined with parchment paper, you can use a tablespoon or a cookie scoop.In a preheated oven to 350° bake for 10 minutes.Let cool in the baking sheet for 5 minutes then sprinkle the valentine sprinkles on top.Let cool on a wire rack completely then place a chocolate heart on top of the cookies.Voila!Easy, peasy and lovely! This strawberry chocolate chip sweetheart cookies are from the top of the list! They’re super delicious and they look awesome! You’ll thank me later.




2 cup dry elbow macaroni

4 cup shredded Triple Cheddar Cheese blend, divided [*see cook’s note]

2 cups whole milk

1 [10¾ oz] can cheddar cheese soup

⅔ cup soft easy melting cheese [such as Velveeta or Cheez Whiz]

½ cup sour cream

4 Tbsp melted butter

2 large eggs

1 tsp ground mustard

½ tsp salt

½ tsp white pepper


Preheat the oven to 350°F and spray a 9 x 13 inch baking dish with cooking spray.In a medium size pot, boil the elbow macaroni in salted water until al dente Drain well.In a blender, blend together the milk, sour cream, cheddar cheese soup, cheez whiz, eggs, melted butter, white pepper, ground mustard, and salt. You can also do this by hand with a whisk.Layer one half of the cooked macaroni in the bottom of the baking dish. Sprinkle with 2½ cups of shredded cheddar cheese.Spread the last of the cooked elbow macaroni over the cheese layer.Pour the creamy sauce evenly over the macaroni. Sprinkle the remaining cheese on top.Dot the top with butter just before baking.Bake for 40 minutes until golden and bubbly. Serve hot.

NOTESThe cheese I used is a blend of mild, medium and sharp cheddar cheese. Any combination of cheese will work in the same amount.