Mixing up a batch of love
Kind that you've been thinking of
Sweet and tender it will be
The perfect winning recipe

Filled with sugar and with spice
Ingredients that will entice
Just a touch of love and care
Offered with such joy to share

Every dish will be dreamy
Each one a special mystery
Instructions with the love I send
Teaching you the perfect blend

Cupcakes made with lots of flair
Filled with chocolate chips like air
Melting in your mouth so fast
Burst of chocolate special blast

Filling up your table right
With every bite of heart's delight
This my special gift to you
You'll win a heart ~ you always do

Everything I make with ease
Know that it will surely please
Ready now let's get chef's hat
Come back soon I love to chat.

Francine Pucillo

BUN RECIPE'S

Chocolate-Almond Scones

2 1/4 cups Original Bisquick®® mix
1/2 cup sugar
1/4 cup baking cocoa
1/2 cup plain low-fat yogurt or low-fat buttermilk
1 teaspoon almond extract
1 egg

Heat oven to 425ºF.
Mix Bisquick, sugar and cocoa in medium bowl.
Stir in yogurt, almond extract
and egg until soft dough forms.
Turn dough onto surface dusted with Bisquick;
roll in Bisquick to coat.
Shape into ball;
knead 10 times.
Place dough on ungreased cookie sheet;
pat into 8-inch circle.
Brush with additional yogurt if desired.
Cut into 8 wedges with floured knife,
but do not separate.
Bake about 12 minutes or until set.
Carefully separate wedges.
Serve warm.
Makes 8 scones
Special Touch:
Mix a little grated gingerroot into orange
or peach marmalade
to serve with these scones.
Variation:
Stir in 1/4 cup dried cherries
before kneading the dough.