Class of '73 Recipes

Barbara’s Buttermilk Scones


Preheat oven to 400 degrees.


3 C unbleached all-purpose flour

1/3 c granulated sugar

2 ½ tsp baking powder

½ tsp baking soda

¾ tsp salt


¾ C ( 1 and ½ sticks) cold butter, cut into 12 pieces


1 Cup cold buttermilk (if you use buttermilk powder, mix 4 tsp with dry ingredients and use 1 C ice cold water here.  Buttermilk powder is in the baking section at the grocery store)


¾ c dried cranberries or craisins

1 tsp grated orange peel


Measure the first five (dry) ingredients into the bowl of a food processor.  Pulse once or twice to mix.   Drop cold butter into dry ingredients, cover and pulse 12-15 times, 1 second each, to cut butter in.   With processor on, pour buttermilk and orange peel in and process until it JUST comes together.  Or just before.  Add cranberries and pulse a couple of times to mix in. 


Turn mixture out onto a floured surface (scrape with rubber spatula to get it all) and knead and turn a few times to incorporate berries and smooth out dough.  Gather into a ball.  Don’t overwork it.   With a bench cutter or knife, cut the dough in half.    Flatten each half into a 1” thick circle and cut into 8 edges. 


At this point, what I do is bake off what I want for immediate use and freeze the rest.  For baking, I use a double walled baking sheet with a Silpat, which eliminates the need for parchment paper or greasing the sheet.  If you are going to bake these more than once in your life, I highly recommend that you get one.   Amazon carries them and most cooking stores have some type of silicone baking sheet; any of them work just fine. 


For freezing, put some plastic wrap on a plate and then put the scones on the plates and bring up the plastic wrap around the scones.  Stick in freezer until frozen and then peel off plastic wrap and store in freezer bags.  They only take a few minutes more to bake off frozen and you do not need to thaw them. 


SO for baking, bake from 12-15 minutes until golden.  The double walled baking sheets keep the bottoms from burning J


You can use blueberries and lemon peel or make them with cinnamon and add nuts; also good with cocoa (substitute about 1/3 c flour with cocoa and add 1 tsp of instant coffee).



Barbara's Gingered Fruit Salad


  • 2 tablespoons finely chopped candied ginger
  • 6 oranges  
  • 5 kiwis, peeled and halved lengthwise
  • 1 1/2 cups fresh pineapple, cut into small wedges  (1 pineapple)
  • 3-4 bananas, sliced  


  1. In a small saucepan, cover ginger with 1/2 cup water and simmer until soft, about 2 minutes. Purée in a bullet or blender.
  2. Cut peel and white pith from oranges. Working over a serving bowl, cut between the inner membranes to release segments into bowl.  Add juice from oranges to ginger syrup. 
  3. Slice kiwi halves into half-moons and add to bowl along with pineapple and bananas. Pour in ginger/OJ mixture and stir to blend.

Note: I cut the pineapple, kiwis and oranges the day before serving and store them in separate containers in the fridge.  Just before serving, cut the bananas and mix all fruit and syrup together. 



Barbara's Sausage Cups


  • 1 pound maple flavored ground pork breakfast sausage  (I used regular)
  • 1 8-oz. pkg. shredded sharp Cheddar cheese
  • 1 16-oz. container sour cream
  • 1-oz. pkg. ranch salad dressing mix
  • 4 2.1-oz. pkgs. frozen phyllo cups


  1. Brown sausage in a skillet over medium heat; drain and return to skillet. Stir in remaining ingredients except phyllo cups.
  2. Fill each phyllo cup with a scoop of sausage mixture. Arrange cups on ungreased baking sheets.
  3. Bake at 350 degrees for 15 minutes, or until heated through and cups are golden.