Cookbook Collection

 For most of my adult life, I can remember a passion for cookbooks. The problem is, now that I am older, time seems to slip away and I find I no longer spend much of it in my kitchen. It's not that I don't want to, it's just that I don't seem to be able too.

Yet, after almost 41 years of marriage, (this year) I still collect cookbooks.
So, I have decided that this year I will try a new idea. Each month, I will select a cookbook and make great food from it. Don't be deceived from the two photos above, I have more than this!!! HA! Yep, you caught me.

 Even though Christmas is behind us, this is the newest book I picked up, so I decided to use it for the month of January. I made the scones recipe yesterday and they were so good, I decided to make two more batches for our grown children.

This is the rolled out dough, looks good doesn't it?

 You then cut the dough into eight pieces. The recipe calls for a glaze to go over the top once the scones are baked, but I like to use sugar in the raw, so I substituted the sugar for the glaze. I sprinkle the sugar on before baking.

 This is the finished scones, fresh out of the over.....YUM-O

 Enjoy the recipe:

2 1/2 cups all purpose flour
2 1/2 t. baking powder
1/2 t. baking soda
3/4 cup butter, cut into pieces and cold
1 cup cranberries, chopped
2/3 cup sugar
3/4 cup buttermilk
Mix flour, baking powder and baking soda together in a large mixing bowl, but in butter until mixture resembles coarse crumbs.
Stir in cranberries and sugar, add buttermilk, mixing until just blended.
Divide dough in half, roll each portion into an 8 inch circle, about 1/2" thick, on a lightly floured surface.
Cut each portion into 8 wedges, arrange on ungreased baking sheets.
Bake at 400 degrees for 12 to 15 minutes, remove to a wire rack to cool. Drizzle glaze over the tops. Let stand until glaze is hardened. Wrap loosely in wax paper. Makes 16 servings.
Glaze,
2/3 cups powdered sugar
1 T. warm water
1/4 t. vanilla extract.
ENJOY.