Copycat Sconecutter Scones

Copycat Sconecutter Scones

~Ingredients~
2 tablespoons  active dry yeast
1/2 cup lukewarm water
1/4 cup sugar
1 tablespoon salt
2 cups warm milk
1/4 cup butter flavored shortening,
7 cups all purpose flour

Dissolve yeast and sugar in 1/2 cup lukewarm water.  Stir in salt and shortening. Add warm  milk. then mix in the flour until smooth.  

Place dough on lightly floured surface.  Knead until smooth and elastic, five to six minutes. Place dough in lightly greased bowl. Cover and let rise in warm place until doubled in size, about 45 minutes to 1 hour.  Punch down dough.  Place on lightly floured surface and roll out to 1/2 inch thickness.  Allow to rest five minutes.  Cut with pizza cutter into desired shapes.

Fry dough in deep, hot vegetable oil about 350 degrees, one minute on each side.  Serve hot with honey butter or jam.  Can also use for Navajo Tacos with desired toppings.

Crockpot Parmesan Chicken

2 cans (10.25 oz each) cream of mushroom soup, undiluted
1 1/2 cups milk
1 cup chicken broth
1 pkg. onion soup mix
3 chicken breasts
3 Tbsp. butter
salt to taste
black pepper to taste
Grated Parmesan Cheese

Mix cream of mushroom soup, milk, chicken broth and onion soup mix in a small mixing bowl. Spray crockpot with cooking spray. Lay chicken breasts in the crockpot. Place one tablespoon of butter on each chicken breast. Pour soup mixture over chicken breasts. Salt and pepper to taste. Sprinkle with grated Parmesan cheese. Cook on Low 8-10 hours or on High 4-6 hours.