Below are recipes for other tasty treats using TeadleDee scone mixes. Let us know if you come up with any more. We'll test them and post them here. You can send us an email on the CONTACT US page.

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Pancakes

Prepare according to package directions except use 3 cups of milk/soy milk total and pour onto hot griddle.

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Blueberry Muffins (Makes about 12)

Preheat oven to 375 degress F.
Cream 8 Tbls. butter (1 stick) with 1/2 cup sugar.
Blend in 2 eggs, 1 tsp. vanilla, and 1/2 cup milk/soy milk.
Add TeadleDee scone mix and combine.
Fold in 1/2 cup fresh or frozen blueberries and scoop into muffin tin.
Bake for 25 minutes until browned on top.
For a struessel-like topping brush warm muffins with melted butter and sprinkle with cinnamon sugar.

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Sugar Cookies

Preheat oven to 400 degrees F.
Cream 8 Tbls. butter (1 stick) with 1/2 cup sugar, and 1 tsp vanilla.
Blend in 1 egg and 3 Tbls. milk/soy milk.
Add TeadleDee Plain scone mix and combine.
Drop rounded teaspoonfuls onto baking sheet, flatten with the bottom of a glass which has been dipped in butter and sugar.
Bake for 8-10 minutes.

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Pumpkin Bars
Makes 36 2"x3" bars

Ingredients:
4 eggs
1 cup oil
1 1/2 cups sugar
1 15 oz. can pumpkin
1 Tbl. pumpkin pie spice
1 package Plain TeadleDee Scone mix

Preheat oven to 350 degrees F.
In large bowl, mix beaten eggs, oil, sugar, pumpkin, and pumkin pie spice.
Add scone mix and stir.
Pour into greased and floured 12"x18"x1" pan.
Bake for 25-30 minutes.

Frosting for Pumpkin Bars

Ingredients:
6 oz. cream cheese
6 Tbls. butter
1 Tbl cream or milk
1 tsp. vanilla
4 cups powdered sugar

Beat cheese, butter, vanilla and cream/milk together until soft.
Add powdered sugar until it reaches a consistency good for spreading.

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