2 cups all purpose flour

1/4 cup granulated white sugar

1 1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) FROZEN unsaltedbutter, cold and cut into pieces

1/2 cup milk or semi sweet chocolate chips or chunks

1/2 cup dried cherries or cranberries

1 teaspoon pure vanilla extract

2/3 – 3/4 cup buttermilk –> (sour milk) (1 tbsp vinegar pour into 1 c measuring cup then pour milk to 1 cup. You only use 2/3 c.)


1. Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. (The mixture should look like coarse crumbs.) Ako raman na kumot kumoton hangtod masagul.

3. Stir in the chocolate chunks (or chips) and dried cranberry or raisins. In a small measuring cup whisk together the buttermilk and vanilla extract and then add to the flour mixture 2/3 of a cup ra ha?. Stir just until the dough comes together (add more buttermilk or flour as necessary). Do not over mix the dough. . Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little milk dayun bulibori ug raw sugar or sugar ug way raw sugar.

4. Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and place on a wire rack to cool.

5. Makes 8 scones

Tan awa ang procedure sayun ra ni kaayo

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1 packet (2 1/4 teaspoons) of active dry yeast
1/4 cup warm water (100 to 110 degrees F)
6 tablespoons white sugar set aside 1 tbsp for yeast mixture
4 cups all-purpose flour
1/2 teaspoon salt
3/4 cup unsalted butter, at room temperature (plus more for brushing)
6 egg yolks
1/2 cup room temperature whole milk
12 greased brioche tins or muffin pan with muffin cups

1/4 cup unsalted butter, at room temperature
1/4 cup white sugar
1 cup shredded cheddar cheese


1. To activate the yeast, dissolve in warm water (100 to 110 degrees F) and add a tablespoon of sugar. Let sit for about 15 minutes until mixture doubles in volume and foamy . Make sure yeast is activated.

2. Sift together flour and salt, set aside. Place butter and sugar in a bowl of electric mixer fitted with paddle attachment. Beat on medium to high speed until light and fluffy, about 5 minutes.

3. Turn the speed to low-medium, add egg yolks one at a time, beating well with each addition.

4. Add flour-salt mixture alternately with whole  milk, mix well until incorporated. Slowly add the yeast mixture, mix well.

5. Replace the paddle with dough hook and knead the dough until smooth elastic.

6.Have the dough rest in a lightly greased bowl. Cover with cloth or plastic wrap and let the dough rise until double in size, about an hour or two.

     Preheat oven to 350 degrees F

7. Punch down the risen dough and divide equally into 12 portions.

8.Flatten each piece using a rolling pin, (I make it real thin, the thinner the better)  and brush with melted butter across the middle.

9. Roll each piece into a tight log and coil into a spiral-shaped dough. Either place the coiled dough flat on a greased baking sheet, or place in greased brioche molds or muffin cups.

10. Let them sit at room temperature to rise, about  another 1 hour. Bake for 15 minutes or until golden brown.
11. Remove from the oven and let cool.

12. To prepare the topping, cream together butter and sugar using your electric or handheld mixer. Spread on top of cooled buns (depends on how much you want on them), then sprinkle with shredded cheese. Serve while still warm.

For the left overs for the next day or two: Microwave for 15 seconds of you want it a little warm and fluffy.


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Winter 2013

Winter 2013

Finally i have to set aside the picking up cans for the moment.

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Going Away From Junk Blogs

My blogger wont upload anymore pictures, got tired of Facebook, might as well delete all my friends on the list and leave my best friends and my family.

Welcome myself to WordPress!!!!!


2013 is my lucky year, i must make this my LUCKY YEAR!

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Word Press, whats its all about?

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Hello world!

Welcome to! This is your very first post. Click the Edit link to modify or delete it, or start a new post. If you like, use this post to tell readers why you started this blog and what you plan to do with it.

Happy blogging!

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