by Mary Maxwell
2 cups confectioners’ sugar
3 tablespoons milk
1/4 teaspoon orange juice
1/3 cup orange zest
Directions
1. Combine all ingredients and mix well.
2. Drizzle over scones before serving.
Chewy Chocolate Browns
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1-1/2 teaspoons cornstarch
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup unsalted butter, melted
1-1/4 cups packed light or dark brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup milk chocolate chips
1/3 cup granulated sugar
Directions
1. Preheat oven to 325 degrees F (163 degrees C).
2. Prepare two baking sheets: lightly grease or line with parchment paper.
3. In medium bowl, whisk together flour, baking soda, cornstarch, cinnamon and salt.
4. Combine melted butter and brown sugar in second bowl before adding vanilla and egg.
5. Mix wet and dry ingredients until completely combined.
6. Gently fold in chocolate chips.
7. Cover dough and refrigerate for two hours.
8. Before baking, allow dough to soften for 10 minutes at room temperature.
9. Place granulated sugar in medium bowl, form a ball with 1 tablespoon of dough and coat thoroughly with sugar before arranging on prepared baking sheets.
10. Bake for 7 to 8 minutes, remove from oven and gently press a dinner fork into the top of each cookie.
11. Return baking sheets to oven for an additional 2 to 3 minutes.
12. Remove from oven, leave on baking sheets for 10 minutes and transfer to wire rack to finish cooling completely.
Chocolate Coconut Pecan Pie
Ingredients
1/2 portion Nana Reed’s Ready for Rollin’ Dough (see next page; freeze remaining half for another pie)
2 cups pecans
1-1/2 cups unsweetened coconut flakes
1/2 cup dark chocolate chips
1/2 cup semisweet chocolate chips
1 cup packed light brown sugar
1 cup light corn syrup
1/2 teaspoon cinnamon
3 large eggs
4 tablespoons unsalted butter, melted
1/4 teaspoon kosher salt
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. On marble pastry board or floured surface, roll dough to form 12-inch round.
3. Transfer dough to 9-inch pie pan.
4. Press dough over bottom and sides of pan, trimming and crimping edges.
5. In medium bowl, combine sugar, corn syrup, eggs, butter, cinnamon and salt.
6. Distribute pecans, coconut flakes and chocolate chips evenly in pie shell before covering with wet ingredients.
7. Bake 50 to 60 minutes until filling is firm.
8. Remove from oven and cool thoroughly on wire rack before serving.
Nana Reed’s Ready for Rollin’ Dough
Ingredients
2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1 lemon, zested
3/4 cup unsalted butter, chilled and cubed
1 egg yolk
2 tablespoons ice water
Directions
1. Combine flour, sugar, salt and lemon zest in large mixing bowl.
2. Add butter and mix with pastry blender.
3. Use blender to add egg yolk and ice water to dough.
4. Consistency of dough is essential for an ideal crust. As you blend ingredients, periodically squeeze small amount of dough between thumb and forefinger. The moisture level should be sufficient to bind dough without being too wet or sticky. Add small amounts of ice water and continue mixing until you’re satisfied with the consistency.
5. Shape dough into round disk.
6. Wrap dough tightly in plastic and refrigerate (30 to 60 minutes) until firm.