Tag Archives: cheese

Cheese Scones


500 ml (2 cups) flour
20 ml (4 teaspoons) baking powder
5 ml (1 teaspoon) salt
1 ml (1/4 teaspoon) cayenne pepper/paprika
62 ml (5 tablespoons or 62g) butter (or margarine)
1 or 2 eggs
milk (up to 187 ml or 3/4 cup)
375 ml ( 1 1/2 cup) grated cheddar cheese


  1. Sift dry ingredients together
  2. Grate the butter and work it into the flour mixture with fingers until it has the texture of bread crumbs. (Or use a food processor)
  3. Beat the egg and mix with 125 ml (1/2 cup) milk. Keep 12.5 ml (1 tbsp) aside to wash on top of the scones before baking.
  4. Add grated cheese to flour mixture. Blend the milk/egg mixture in with a knife – try not to handle the dough at all. Add more milk if needed until it is a dough firm enough to roll out and cut into shapes. (The trick is to work fast and not to handle the dough too much)
  5. Dump the mixture onto a surface that is lightly covered with flour. Flatten the dough to about 2 cm (3/4 inches) high. Cut circles out with a cookie cutter or an upside down glass (dip in in flour first to prevent dough from sticking)
  6. Brush the scones with the mixture of egg and milk and bake on a greased baking tray for 10 minutes at 250 degrees C or 475 degrees F until the scones are nicely browned on top.

This is the very best straight from the oven with butter, strawberry jam or even a dollop of whipped fresh cream!


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Filed under Breakfast, Cakes, Cookies, Pies, Savoury

Elizabeth’s Potato and Bacon Breakfast Pie

Elizabeth served this with Blueberry French toast. Two wonderful dishes that can be prepared ahead of time.

• 8 bacon strips, diced
• 1/4 cup crushed cornflakes
• 5 eggs, lightly beaten
• 1/2 cup milk
• 1/2 cup small curd cottage cheese
• 1 1/2 cups shredded Cheddar cheese
• 1 green onion, sliced
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 1/2 cups frozen cubed hash brown potatoes


  1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 teaspoons drippings. Stir reserved drippings into cornflakes; set aside. in a bowl, combine the eggs, milk, cottage cheese, cheddar cheese, onion, salt and pepper until blended. Stir in hash browns. Pour into a greased 9-in. pie plate. Sprinkle with bacon and the cornflake mixture. Cover and refrigerate overnight.
  2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.

For a little healthier version I used Turkey Bacon cooked and crumbled and no cornflakes

I used only 1 cup cheddar and added ½ c parmesan cheese (real shredded not the kraft green tub stuff)

You can also use egg substitutes if you are watching your cholesterol and low fat cheese to reduce fat.

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Filed under Breakfast

Rosemary-Swiss Shortbread Bites

Cheese and Rosemary bites

Cheese and rosemary bites

I found this recipe in the latest Kraft Foods magazine and it is on my list of the “must try’s” this holiday season.


1/2 cup butter
1 tsp. sugar
1 cup shredded Swiss cheese
1 cup flour
2 tsp. dried rosemary leaves, crushed
1/2 tsp. paprika


  1. Heat oven to 350 degrees F
  2. Beat butter and sugar with mixer until well blended. Add cheese.
  3. Mix well. Mix flour and seasonings. Add to cheese mixture, stir until well blended.
  4. Divide dough in half. Roll each half into 9-inch log on lightly floured surface; cut into half inch thick slices. Place in single layer on parchment-covered baking sheet.
  5. Bake 14 to 16 min. or until golden brown. Transfer to wire racks; cool completely.

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Filed under Savoury