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All of this icy, snowy, freezing weather, resulting in the kids being home from school, makes me want to cook a warm, delicious, breakfast for them. Not having to rush out the door to school enables us all to have an easy, relaxing, nurturing morning, and to eat well.

CHERRY SCONES

1 1/2 cup self-rising flour
1/4 teaspoon cream of tartar
2 tablespoons granulated sugar
2 tablespoons brown sugar
1/2 stick butter, cut into pieces
10 candied cherries, cut into halves
3/4 cup almond milk
Double Cream (recipe follows)

Heat oven to 400F.
In a large mixing bowl, stir together flour, cream of tartar and sugars. Cut in butter. Stir in cherries. Add milk and stir to form a sticky dough. Fold dough over a few times on a floured surface until just combined. Flatten to about 1/2 inch thick. Cut with a round biscuit cutter and place on cookie sheet.
Bake for about 12 minutes. Serve with Double Cream.

DOUBLE CREAM

4 ounces cream cheese
1 tablespoon sugar
1 pinch salt
1 cup cream

In a medium bowl, beat together cream cheese, sugar and salt. Beat in cream until stiff peaks form. Chill until serving.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, February 2007
www.arkansasonline.com/news/…/food/‎

SWEET CINNAMON BISCUITS

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup vegetable oil
3/4 cup buttermilk
8 tablespoons butter, softened
3/4 cup sugar
1 teaspoon cinnamon

Combine flour, baking powder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended.
Knead the dough on a lightly floured surface until smooth. Roll dough into a 15 by 8 inch rectangle.
Heat the oven to 400F.
Grease a 9-inch round baking pan.
Spread butter over the dough. Combine sugar and cinnamon in a small bowl and mix well.
Sprinkle over butter. Roll up rectangle, jelly roll fashion, starting from one long side. Gently pinch the seam to seal.
Cut the roll into 1 1/2 inch slices. Arrange the slices, cut side up, in prepared baking pan. Bake until lightly browned, about 15 to 20 minutes. Remove from the oven.
Enjoy!

CHEESE BLINTZ HOT CAKES

2 eggs
1/2 cup flour
1/4 cup milk
1 1/2 tablespoons sugar
1/4 teaspoon baking powder
1 cup Cottage cheese
2 tablespoons butter
jam and confectioners sugar to serve

In a blender, mix eggs, flour, milk, sugar and baking powder for 10 seconds. Add cottage cheese, blend until just incorporated. Heat butter in a skillet, over medium heat. Spoon batter by 1/4 cupfuls into the skillet. Cook, flipping once, until golden, 5 minutes. Repeat with remaining batter. Top with jam, dust with sugar.
Enjoy!

Recipe adapted from Rachael Ray, January/February 2014
www.rachaelray.com/‎

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