German Scones (deep fried)

(Here's the scone recipe Brooke Cannon found for girls' camp 2012. Scones and honey butter are a long standing tradition there. We had to serve them with Mary McKenna's FAMOUS honey butter recipe of course!)

Ingredients

·         2 packages dry yeast (roughly 2 tablespoons)

·         1/2 cup water

·         1 tablespoon sugar

·         1/2 cup sugar

·         1 cup boiling water

·         1/2 cup margarine or butter

·         2 teaspoons salt

·         3 eggs, beaten

·         4 1/2 cups flour

Directions

1.  Dissolve yeast in warm water.

2.  Add the 1 tablespoon sugar, and set aside.

3.  Pour boiling water over the remaining 1/2 cup sugar, the margarine, and salt.

4.  Add eggs, and stir well.

5.  Then add in the yeast mixture, and 2 cups of the flour.

6.  Beat with mixer until smooth.

7.  Add the rest of the flour (2 1/2 cups).

8.  Let rise for one hour, then refrigerate until cold. (Note: can be refigerated overnight)

9.  Roll out very thin (about 1/4-inch) on floured surface, and cut into 3-inch squares.

10.  Fry in hot oil until golden brown and puffy.

Serve with honey butter. Makes 2-3 dozen

Find Mary McKenna's FAMOUS honey butter recipe here.

Mary McKenna’s Famous Honey Butter

(Another famous Girls' Camp tradition is scones with this incredible honey butter! Makes ahead nicely.)

1 lb butter

¼ C honey

1 t vanilla extract

1 t ground cinnamon

(Take Rhodes rolls out to thaw in time for rolling out for scones, or here's a recipe that Brooke Cannon found for Scones.)

Orange Creamsicle Fruit Dip

Ingredients: 
1 (8 oz) pkg of cream cheese, softened 
1 (7-8 oz) jar of marshmallow creme 
1/4 C fresh orange juice
2 t orange zest
1/4 t vanilla
Fresh fruit for dipping

Directions:
Beat cream cheese and marshmallow creme together. Add juice, vanilla, and orange peel. Mix together and chill until serving.

Shared July 2012