Cooking Class--HERB, CHEESE & NUT BREADS--Continued

HONEY CARROT PUFFS

2 cups flour

1/2 cup sugar
1 1/2 cups (3 medium) shredded carrots
2 tsp baking powder
1 tsp salt
1/2 cups butter, melted
3/4 cup milk
2 eggs, slightly beaten
1 tsp vanilla
1/4 cup honey
2 tbsp butter

Heat oven to 350 degrees. In large bowl combine flour, sugar, carrots, baking powder and salt.  Stir in 1/2 cup butter, milk, eggs and vanilla just until moistened. Spoon into paper lined or greased muffin pans. Bake f or 25-30 minues or until done. In a saucepan melt honey and 2 tbsp butter. While still warm, cip tops of puffs into honey mixture.

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OATMEAL PECAN MUFFINS

1 1/3 cups quick cooking oats
1 1/4 cups flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/3 cup butter
1 cup milk
1 egg, lightly beaten
1/2 cup chopped pecans

Heat oven to 400 degrees. In a large bowl combine, oats, flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk and egg just until moistened. Gently stir in pecans. Spoon into paper lined or greased muffin pans.  Bake for 17 to 20 minutes or until golden brown. Cool for 5 minutes; remove from pans.

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CHEDDAR DILL SCONES

2 1/2 cups flour
1 cup shredded cheddar cheese
1/4 cup chopped, fresh parsley
1 tbsp baking powder
2 tsp dried dill weed
1/2 tsp salt
3/4 cup butter
2 eggs, slightly beaten
1/2 cup half and half

Heat oven to 400 degrees. In medium bowl combine all dry ingredients. Cut in butter until mixture is crumbly. Stir in eggs and half and half just until moistened. Turn dough onto lightly floured surface; knead until smooth. Divide doough in half; roll each half into an 8-inch circle. Cut each circle into 8 wedges. Place 1 inch apart on greased cookie sheets. Bake for 15 to 20 minutes or until lightly browned.