Asbury Tulsa's Blog

Kitchen Korner - May 2020

Topics: Women, Community


The Women’s Ministry Leadership Team is sharing a few of their favorite treats to make your life even sweeter!

M&M Blondies

            2 cups all-purpose flour

            1 teaspoon baking powder

            ¼ teaspoon baking soda

            1 teaspoon salt

            2/3 cup unsalted butter

            2 cups packed light brown sugar

            2 large eggs, beaten

            2 tablespoons vanilla extract

            1 and ¾ cup M&Ms

  • Preheat oven to 350 degrees F.
  • Mix together flour, baking powder, baking soda, salt, and set aside. Melt butter in a separate bowl. Add firmly packed brown sugar in with the butter and mix well. Cool slightly. Add beaten eggs and vanilla to the butter/sugar mixture and blend well.  Add flour mixture, a little at a time, mixing well. Mix in 1 cup of M&Ms.
  • Spread in a generously greased 9 x 13-inch pan.  Pat down with hand or spatula so they are evenly spread all around the pan.  Sprinkle the rest of the M&Ms on top and push down slightly into batter. Bake for 25 minutes or until toothpick inserted in center comes out clean. Store in airtight container at room temperature. Makes 24 yummy bars.


Orange Cream Scones

3 cups all-purpose flour

½ cup sugar

2 ½ teaspoons baking powder

1 teaspoon salt

½ teaspoon baking soda

¾ cup unsalted butter, cut into pieces

1 cup whole buttermilk

1 tablespoon fresh orange zest

1 tablespoon frozen orange juice concentrate

1 teaspoon vanilla extract

¼ cup heavy whipping cream

             Powdered Sugar Glaze:

              2 cups confectioners’ sugar

              1 to 2 tablespoons warm water

  • Preheat oven to 450 F
  • Line a baking sheet with parchment paper
  • In a large bowl, combine flour, sugar, baking powder, salt, and baking soda, whisking well.  Using pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs.
  • In a small bowl, combine buttermilk, orange zest, orange juice concentrate, and vanilla extract, stirring until blended.  Add to flour mixture, stirring until mixture is evenly moist.  (If mixture seems dry, add more buttermilk, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.  Do not overwork dough.
  • Turn out dough onto a lightly floured surface.  Work into a mound, kneading lightly.  Roll into a ½-inch-thick circle.  Cut dough into 12 wedges.  Place scones 2 inches apart on prepared baking sheet.
  • Brush tops with cream.
  • Bake for 9 minutes.  Turn pan around, and bake until scones are lightly browned, 3 to 5 minutes.
  • Let cool slightly.  Drizzle with Powdered Sugar Glaze. Makes 12.


Empire “Biscuit” Cookies

This recipe is from Abigail Wendt’s grandmother who grew up in Scotland during WWll.

8 oz. flour

5 oz. butter

2 oz. sugar

Pinch of salt

1 level teaspoon baking powder

A little beaten egg

Favorite jam/jelly and icing

  • Preheat oven to 325 F.
  • Rub butter into flour to consistency of fine crumbs. Add sugar, salt, and baking powder.  Mix to a stiff dough with beaten egg. Knead on floured board until smooth and roll out ¼” thick. Cut rounds with pastry cutter and use your smaller donut cutter to cut out the center rounds. Bake flat on a baking sheet for 18 minutes.  Make a week or two ahead of serving for BEST flavor. Use jam/jelly between rounds – top with icing of your choice.
  • Makes 24 biscuits/cookies.

Posted by Andrea Stephens on Apr 29, 2020 11:55:12 AM

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