Eggplant Dip

This incredibly simple dip is ideal for a casual get-together. I serve it with pita bread. It's also delicious with assorted crackers and crusty breads.

Eggplant Dip

• 1 large eggplant
• 1 medium onion finely chopped
• 3 cloves garlic crushed and finely chopped
• 3 tablespoons chopped flat parsley
• 1/4 cup olive oil
• Juice of one fresh squeezed lemon, more if needed
• Salt and white pepper

Directions

Preheat oven to 375. Bake eggplant for 30 minutes, or until soft and skin burned.Remove eggplant and cool slightly. Peel of skin and chop flesh roughly.

In a food processor combine eggplant flesh and all ingredients. Process until preparation became smooth and creamy. Refrigerate for 4-5 hours or overnight.

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Chocolate Chip Scones...Yum

A chocolate chip scone is one of my favorites indulgences. There is something about enjoying a good cup of coffee and and rich scone that I find irresistible.

Chocolate Chip Scones

Makes 16 Scones.

Ingredients

• 2 1/2 cups all-purpose flour

• 2 tablespoons sugar

• 4 teaspoons baking powder

• 1/4 teaspoon salt

• 1/3 cup butter, cut into pieces

• 3/4 cup whipping cream

• 2 beaten eggs

• 1/2 cup chocolate chips

• Milk

• Sugar

Directions

1. Preheat oven to 400 degrees. In a medium mixing bowl stir together flour, 2 tablespoons sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of dry mixture. Add whipping cream, eggs, and chocolate chips all at once. Using a fork, stir just until moistened.

2. Turn dough out onto a lightly floured surface. Quickly knead dough by folding and pressing dough gently for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch square. Cut dough into 16 squares.

3. Place scones 1 inch apart on an ungreased baking sheet. Brush scones with milk and sprinkle with sugar. Bake for 12 to 14 minutes or until golden. Remove scones from baking sheet and serve warm.

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