I hope you never lose your sense of wonder. You get your fill to eat, But always keep that hunger. May you never take one single breath for granted. God forbid love ever leave you empty handed. I hope you still feel small when you stand by the ocean. Whenever one door closes, I hope one more opens. Promise me you'll give faith a fighting chance,
And when you get the choice to sit it out or dance.... I hope you dance.

Friday, March 14, 2008


As so many homeschooling families do, we use cooking for many things: home ec, math, science and down right fun. This is one of those occasions! On our AmbleRamble group, Dana shared this wonderful recipe. I could NOT wait to make it~usually we have a "special" breakfast...aka meat (bacon or sausage), french toast, or a coffee cake. The reason behind this was because Saturday mornings in the winter have a wonderful slow mode. We are all home and have time to really spend time on breakfast. I will definitely be adding this yummy recipe to our Saturday morning breakfast menu. Thanks Dana Wixson wixsond@hotmail.com

Basic Biscuits & Scones
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon butter, chilled
3/4 cup milk
1/2 cup chocolate chips for scones (optional - NOT!)
1 beaten egg plus 1 tablespoon sugar for tops of scones
Makes 12 biscuits or 8 scones

Helpful Hints:For light, flaky biscuits and scones, be careful not to mixor knead the dough too vigorously. Biscuits and scones arebest when served warm.

Directions:Preheat oven to 450 degrees for biscuits, 375 degrees for scones.
Stir together flour, sugar, baking powder and saltin large bowl. Cut in shortening until mixture resemblescoarse crumbs. Stir in milk until soft dough forms.Turn dough out onto a lightly floured surface; knead 7-8times, just until dough is smooth. (For chocolate chip scones, stir in chocolate chips before kneading.)

FOR BISCUITS: Flatten to 1/2-inch thick and cut into2 1/2-inch rounds. Place 1 inch apart on large ungreasedbaking sheet. Bake until golden, 12-15 minutes.
FOR SCONES: Transfer dough onto ungreased baking sheet.Shape dough into flat, 8-inch round. Cut into wedges, butdo not separate. Brush with beaten egg and sprinkle withsugar (YES!), if desired. Bake round until golden brown, 20-25 minutes.Separate into scones.

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