Tag Archives: baked

Sweet and Sour Chicken

Oh me, oh my!!!  A friend pinned (on Pinterest) a delicious looking recipe for sweet and sour chicken.  When I clicked the link, I discovered another wonderful food blog!  I thought my SuperHero wasn’t a fan of fried rice (the recipe that accompanies the sweet and sour chicken) but was surprised to hear that he does like it, so next time I’m just going to make the chicken and fried rice.  Tonight we had plain rice and mixed vegetables with the chicken.  Now, since I already said this was found on another wonderful food blog, rather than typing it out, I’m going to send you (via a link) over there because she also posted some wonderful pictures to help you with the process (I didn’t, making my chicken a much longer process…..don’t ask…..just do as she says.  And now, off you go to Life as a Lofthouse



We used to attend this neat church in Louisiana that actually served breakfast before the first service every Sunday. And it wasn’t just donuts and coffee, but a full-fledged breakfast! And me, with my love for baking? How could I resist? So these scones are one of many of the baked goodies I would bring. And believe me, they’re easy enough that I could make them in the morning before heading to church!! The recipe is from Taste of Home, the Dec./Jan ’03 issue.

4 cups all-purpose flour
3 Tbs sugar
4 tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar
3/4 cup cold butter (no substitutes!)
1 egg, separated
1 1/2 cups flavored non-dairy creamer, or half and half, (or, in a pinch, I’ve used a can of evaporated milk)

Your choice of extras.
We like::
Orange zest and dried cranberries
Finely chopped pecans and/or mini chocolate chips

Preheat oven to 425 degrees.

In a bowl, combine the first five ingredients; cut in the butter (I actually do this first part in a food processor and then dump it in a bowl once the mixture is crumbly). In a separate, smaller bwl, whisk egg yolk and creamer; add to dry ingredients just until moistened. Stir in the extras of your choice. Knead in the bowl 10 times. Dough should be slightly sticky. Divide dough in half. Pat each portion into a 7 inch circle on a greased cookie sheet. Cut into 8 wedges, but do not separate them.

Beat egg white, brush over dough. Sprinkle with additional sugar. Bake at 425 degrees for 15-18 minutes or until golden brown. Let cool slightly and serve.