TurleyFamily, Author at Turley Hill

Pumpkin Scones with Berry Butter

Yield: 8 scones and about 1/2 cup butter

Ingredients:

2 tbsp dried cranberries

1/2 cup boiling water

1/2 cup butter, softened

3 tbsp confectioners’ sugar

Dough

2 1/4 cups all-purpose flour

1/4 cup packed brown sugar

2 tsp baking powder

1 1/2 tsp pumpkin pie spice

1/4 tsp salt

1/4 tsp baking soda

1/2 cup cold butter

1 egg

1/2 cup canned pumpkin

1/3 cup milk

2 tbsp chopped pecans, optional

Instructions:

Place cranberries in a small bowl; add boiling water. Let stand for 5 minutes; drain and chop. In a small mixing bowl, beat butter until light and fluffy. Add confectioners’ sugar and cranberries; mix well. Cover and refrigerate for at least 1 hour.
In a large bowl, combine the flour, brown sugar, baking powder, pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, pumpkin and milk; add to crumb mixture just until moistened. Stir in pecans if desired.
Turn dough onto a floured surface; knead 10 times. Pat into an 8″ circle. Cut into 8 wedges; separate wedges and place on a greased baking sheet.
Bake at 400°F for 12-15 minutes or until golden brown. Serve warm with berry butter.

TurleyFamily2026-02-17T20:58:23+00:00February 17th, 2026|

Black Bean ‘n’ Pumpkin Chili

Yield: 10 servings (2 1/2 quarts)

Ingredients:

1 medium onion, chopped

1 medium sweet yellow pepper, chopped

3 garlic cloves

2 tbsp olive oil

3 cups chicken broth

2 cans (15 oz. each) black beans, rinsed and drained

2 1/2 cups cubed cooked turkey

1 can (15 oz.) solid-pack pumpkin

1 can (14 1/2 oz.) diced tomatoes, undrained

2 tsp dried parsley flakes

2 tsp chili powder

1 1/2 tsp dried oregano

1 1/2 tsp ground cumin

1/2 tsp salt

Instructions:

In a large skillet, sauté the onion, yellow pepper and garlic in oil until tender. Transfer to a 5-qt slow cooker; stir in the remaining ingredients.
Cover and cook on low for 4-5 hours or until heated through.

TurleyFamily2026-02-17T20:52:40+00:00February 17th, 2026|

Sweet Potato Bread & Pineapple butter

Prep Time: 20 mins | Bake: 50 mins + cooling | Yield: 1 loaf (16 slices) and 1 cup butter

Ingredients:

1 3/4 cups all-purpose flour

1 1/2 cups sugar

1 1/2 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 eggs

1 cup mashed sweet potatoes

1/2 cup canola oil

1/3 cup water

Butter

1/2 cup butter, softened

1 can (8 oz.) crushed pineapple, well drained

Instructions:

In a large bowl, combine the first seven ingredients. in a small bowl, combine the eggs, potatoes, oil and water, Stir into dry ingredients just until moistened.
Transfer to a greased 9×5″ loaf pan. Bake at 350°F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minute before removing from pan to a wire rack.
In a small bowl, combine butter and pineapple. Serve with bread.

TurleyFamily2026-02-17T20:51:37+00:00February 17th, 2026|

Ice Cream Kolaches

Prep Time: 1 hour + chilling | Bake: 10 mins / batch | Yield: 10 dozen

Ingredients:

2 cup butter, softened

1 pint vanilla ice cream, softened

4 cups al-purpose flour

2 tbsp ugar

2 can (12 oz. each) apricot and / or raspberry cake and pastry filling

1-2 tbsp confectioners’ sugar, optional

Instructions:

In the bowl of a heavy-duty stand mixer, beat butter and ice cream until blended (mixture will appear curdled). Add flour and sugar; mix well. Divide dough into four portions; cover and refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll one portion of dough into a 12×10″ rectangle, cut into 2″ squares. Place a teaspoonful of filling in the center of each square. Overlap two opposite corners of dough over filling; pinch tightly to seal. Place 2″ apart on un-greased baking sheets. Repeat with remaining dough and filling.
Bake at 350°F for 11-14 minutes or until bottoms are lightly browned. Cool for 1 minute before removing from pans to wire racks. Sprinkle with confectioners’ sugar if desired.

TurleyFamily2026-02-17T19:37:18+00:00February 17th, 2026|

Savory Dill and Caraway Scones

Prep Time: 20 mins | Bake: 15 mins | Yield: 1 dozen

Ingredients:

2 ups all-purpose flour

4 1/2 tsp sugar

1 tbsp onion powder

1 tbsp snipped fresh dill or 1 tsp dill weed

2 tsp caraway seeds

1 tsp baking powder

3/4 tsp salt

1/2 tsp baking soda

1/2 tsp coarsely ground pepper

6 tbsp cold butter

1 egg yolk

3/4 cup sour cream

1/2 cup ricotta cheese

4 tsp heavy whipping cream

Additional caraway seeds, optional

Instructions:

In a large bowl, combine the first nine ingredients. Cut in butter until mixture resembles coarse crumbs. Combine the egg yolk, sour cream and ricotta cheese; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10 times.
Pat into two 6″ circles. Cut each into six wedges. Separate wedges and place on a greased baking sheet. Brush tops with cream; sprinkle with additional caraway seeds if desired. Bake at 400°F for 15-18 minutes or until golden brown. Serve warm.

TurleyFamily2026-02-17T19:36:57+00:00February 17th, 2026|

Glazed Apple Pie Squares

Prep Time: 1 hour | Bake: 45 mins + cooling | Yield: 2 dozen

Ingredients:

2 1/2 cups all-purpose flour

1 tsp salt

1 cup cold butter

1 egg, separated

3-4 tbsp milk

1 cup crushed cornflakes

9 cups thinly sliced peeled tart apples (about 10 medium)

1 cup plus 1 tbsp sugar, divided

2 tsp ground cinnamon, divided

1/2 tsp ground nutmeg

Glaze

1 cup confectioners’ sugar

1/2 tsp vanilla extract

1-2 tbsp milk

Instructions:

In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. In a measuring cup, combine egg yolk and enough milk to measure 1/3 cup. Gradually add to the flour mixture, tossing with a fork until dough forms a ball.
Divide dough in half. Roll one portion into a thin 15×10″ rectangle. Transfer to the bottom of an un-greased 15x10x1″ baking pan. Sprinkle with cornflakes. In a large bowl, combine the apples, 1 cup sugar, 1 1/2 tsp ground cinnamon and nutmeg; toss to coat. Spoon over crust.
Roll remaining dough into a thin 15×10″ rectangle; place over apple filling. Beat egg white; brush over pastry. Combine remaining sugar and cinnamon; sprinkle over the top. Bake at 350°F for 45-50 minutes or until golden brown.
For glaze, combine the confectioners’ sugar, vanilla and enough milk to achieve a drizzling consistency. Drizzle over warm pastry. Cool completely on a wire rack. Cut into squares.

TurleyFamily2026-02-17T19:27:35+00:00February 17th, 2026|

Sweet Braided Loaves

Prep Time: 45 min + rising | Bake: 25 mins + cooling | Yield: 2 loaves (12 slices each)

Ingredients:

1 pkg. (1/4 oz.) active dry yeast

1/4 cup warm water (110°-115°)

1 cup warm milk (110°-115°)

1/2 cup sugar

1/2 cup butter, softened

3 eggs

1/2 tsp salt

5 1/2-6 cups all-purpose flour

1 cup golden raisins

Garnish

1 egg, beaten

2 tbsp sliced almonds

Instructions:

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Stir in raisins.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide dough into six portions. Shape each into a 12″ rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Cover and let rise until doubled, about 45 minutes.
Brush with egg; sprinkle with almonds. Bake at 350°F for 25-30 minutes or until golden brown. Cool on wire racks.

TurleyFamily2026-02-17T19:20:19+00:00February 17th, 2026|

Walnut Pastry Rolls

Prep Time: 2 hrs + chilling | Bake: 20 mins + cooling | Yield: 4 rolls (15 slices each)

Ingredients:

1 1/2 cups plus 1/3 cup sugar, divided

1 can (12 oz.) evaporated milk, divided

6 cups ground walnuts (1 1/2 lbs.)

1 1/2 tsp honey

3 eggs, separated

2 pkg. (1/4 oz. each) active dry yeast

3/4 cup warm water

4-4 1/2 cups all-purpose flour

1 tsp salt

1/2 cup cold butter

3-4 tbsp milk, divided

1-2 cups confectioners’ sugar, optional

Instructions:

In a small saucepan, cook and stir 1 1/2 cups sugar and 1 cup evaporated milk until mixture comes to a boil. Transfer to a large bowl; stir in walnuts and honey. In a small. bowl, beat egg whites until stiff peaks form. Fold into walnut mixture. Cover and refrigerate for at least 2 hours.
For dough, in a small bowl, dissolve yeast in warm water. In a large bowl, combine 3 cups flour, salt and remaining sugar; cut in butter until crumbly. Add the yeast mixture, egg yolks and remaining evaporated milk; beat until smooth. Stir in enough remaining flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Turn onto a floured surface. Punch dough down; divide into four portions. Roll each portion into a 15×11″ rectangle. Spread walnut filling to within 1/2″ of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
Brush 2 tbsp milk over the tops and sides of rolls. Bake at 350°F for 20-25 minutes or until golden brown. Cool on wire racks.
Combine confectioners’ sugar and remaining milk; drizzle over rolls.

TurleyFamily2026-02-17T19:20:31+00:00February 17th, 2026|

Caramel-Pecan Cheesecake Pie

Prep Time: 15 mins | Bake: 35 mins + chilling | Yield: 6-8 servings

Ingredients:

1 pkg. (8 oz.) cream cheese, softened

1/2 cup sugar

4 eggs

1 tsp vanilla extract

1 unbaked pstry shell (9″)

1 1/4 cups chopped pecans

1 cup caramel ice cream topping

Instructions:

In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour over pecans.
Bake at 375°F for 35-40 minutes or until lightly browned (loosely cover with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. Refrigerate leftovers.

TurleyFamily2026-02-17T17:43:53+00:00February 17th, 2026|

Chocolate-Dipped Beverage Spoons

Prep Time: 45 mins + chilling | Yield: 2 dozen

Ingredients:

1 cpu milk chocolate chips, divided

24 metal or plastic spoons

1 cup vanilla or white chips, divided

Coarse sugar or chocolate sprinkles, optional

Instructions:

In a microwave-safe bowl, melt 3/4 cup milk chocolate chips; stir until smooth. Dip half of the spoons into chocolate, tapping spoon handles on the edge of the bowl to remove excess chocolate. Place on a waxed paper-lined baking sheet. Chill for 5 minutes or until set. Repeat with 3/4 cup vanilla chips and the remaining spoons.
Melt the remaining milk chocolate chips; stir until smooth. Pipe or drizzle over vanilla-dipped spoons. Decorate with coarse sugar, if desired. Repeat with remaining vanilla chips and chocolate-dipped spoons. Chill for 5 minutes or until set.

TurleyFamily2026-02-17T17:38:29+00:00February 17th, 2026|

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