Dine Without Whine: Breakfast Scones and Chocolate Caramel Bars

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Breakfast Scones

Makes 18 servings

Ingredients:

• 3/4 cup raisins
• 1 cup water boiling
• 2 1/4 cups flour
• 1 cup oats
• 1/2 cup sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup butter or margarine, chilled
• 2 eggs
• 1/2 cup milk
• Butter. Whipped Honey Butter or Jam

Instructions:

1. At least 30 minutes or up to 1 1/2 hours before serving: In a small bowl, combine raisins and boiling water; set aside.

2. In a medium bowl, combine flour, oats, sugar, baking powder and salt. With a pastry blender or two knives, cut in 1/2 cup butter until mixture resembles coarse crumbs. Thoroughly drain raisins. Add to flour mixture and toss.

3. In a small bowl, whisk together eggs and milk. Stir into flour mixture just until dry ingredients are moistened. If making ahead, cover with plastic wrap and refrigerate up to 1 hour.

4. About 30 minutes before serving: Preheat oven to 375°. Lightly coat baking sheet with non-stick spray.

5. Divide dough into three portions, about 1 cup each, and place several inches apart on baking sheet. With floured hands, pat each into a 6-inch circle, about 1/2 -inch thick. With a floured knife, cut each into six wedges.

6. Bake for 20 to 22 minutes or until lightly browned. Serve immediately with additional butter. Whipped Honey Butter or jam.

Chocolate Caramel Bars

Makes 32 servings

Ingredients:

• 1 (1 pound 2.25 ounce) package pudding-included chocolate cake mix
• 1/2 cup margarine or butter, melted
• 1 cup evaporated milk
• 35 vanilla caramels, unwrapped
• 1 (12-ounce) package chocolate pieces (1 2/3 cups) miniature semisweet candy- coated

Instructions:

1. Heat oven to 350°F. Grease 13x9-inch pan. In large bowl, combine cake mix, margarine and 2/3 cup of the milk; mix well. Spread half of batter (about 2 cups) in greased pan. Bake at 350°F. for 15 minutes.

2. In saucepan, heat caramels with remaining 1/3 cup milk over low heat until melted, stirring constantly.

3. Remove pan from oven; sprinkle with 1 cup of the candy- coated pieces. Drizzle with caramel mixture. Drop remaining batter by heaping teaspoonfuls over caramel mixture. Sprinkle with remaining candy-coated pieces.

4. Return to oven at 350°F. for another 20 to 24 minutes or until center is set. Cool 1 hour or until completely cooled. Cut into bars.

Find more great family recipes and meal planning assistance at Dine Without Whine.