Yummy shortbread

I got this recipe from Food Network Magazine and it's actually a lot easier than I thought it would be to make shortbread. Yum.

Oat-Walnut Thins

2 sticks butter
1/4 c sugar
1/2 c powdered sugar
1 c flour
1 c ground oats
3/4 c finely ground walnuts
1 tsp salt

Beat butter, sugar and powdered sugar until fluffy. Whisk flour and salt together, add walnuts and oats, then combine with butter and sugar mixture. Divide in half and press into two 8-inch square pans, score and bake about 1 hour at 300 degrees. Cool and slice; drizzle with melted chocolate.

Perfect French Toast

This is not recipe, sorry.

I've put a lot of time into experimenting with my French toast recipe (and this explains my gut) & I have the following tips:

1. Instead of whisking the egg mixture, whip it with a hand mixer. The bread will get soaked through instead of getting coated with a slimy layer of eggs. And your french toast will have a much better consistency when it's done cooking.
2. Add some vanilla & cinnamon to the egg mixture for extra flavor or just sprinkle the cinnamon over the top of each slice as it is cooking.
3. Let the bread sit out overnight.
4. Use a crusty bread (although any bread will be fine, a nice, crusty bread will be better) & slice it into thick slices.
5. Fry the bread in whatever you like (oil or butter) as opposed to simply browning it.
6. Your syrup should be warm, not cold.

That is all.

Huckleberry Lemon Scones

I substituted frozen raspberries in this recipe because I already had some at home. They worked well. These were so yummy.....

(recipe from allrecipes.com)
Ingredients
2 cups all-purpose flour
3 tablespoons white sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons butter
2 tablespoons lemon juice
2 eggs, beaten
1/3 cup half-and-half cream
3/4 teaspoon lemon zest
3/4 cup fresh huckleberries
1 cup powdered sugar
1/4 cup lemon juice
1/4 teaspoon lemon zest

Directions
1.Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet.
2.Whisk together the flour, sugar, baking powder, and salt in a large bowl. Using a pastry blender, cut in butter and lemon juice until evenly mixed and slightly crumbly. Whisk together the eggs and half-and-half in a small bowl; add 3/4 teaspoons lemon zest with the egg mixture to flour mixture, and mix gently just until well blended and forming a dough. Fold in the huckleberries.
3.Divide dough in half, and on a floured surface, shape each half into a ball, then flatten slightly. Cut each round into six wedges; place on prepared baking sheet.
4.Bake in the preheated oven until tops are golden brown, about 12 minutes. Whisk together powdered sugar and lemon juice to make a glaze. Drizzle glaze on cooled scones. Sprinkle with remaining lemon zest for garnish.