Scones No Fuss Chie Sonia

Chie Sonia Old Fashioned Orange Pecan Scones


  • 2 cups flour
  • 2 tps   baking powder
  • 1/2 cup sugar
  • 2 tsp  grated orange rind
  • 1/3 cup butter
  • 1/2 cup buttermilk
  • 1/4 cup fresh orange juice
  • 1/2 cup chopped pecans
  • 1 tsp vanilla
  • Granulated Sugar for sprinkling.


  1. Combine first 4 ingredients.
  2. Cut butter into flour mixture with a pastry blender until crumbly
  3. add buttermilk, orange juice, pecans and vanilla stirring just until dry ingredients are wet. Do not over mix.
  4. Turn dough out onto a lightly floured surface; knead 3 or 4 times.
  5. Divide dough in half; pat each portion into a 7-inch circle,
  6. Place on a lightly greased baking sheet.
  7. Cut each circle into 8 wedges;
  8. sprinkle evenly with sugar.
  9. Bake at 425° for 12 to 14 minutes or until golden brown.

Tip: Over mixing dough causes hardness of final results. Take it easy and just mix enough.

Bel Hanna Wel Sheffa. Bon Apetit.

Twist on an Old Favorite by Chie Sonia

Chie Sonia

Foodie Friday

Chicken Cordon Blue by Chie Sonia

Serves 4

  • 2 large chicken breasts (makes 4 servings, pound chicken flat)
  • 4 slices bacon
  • 4 slices swiss cheese
  • 4 slices  ham
  • 1 can Lobster bisque
  • Toothpicks

The best way to pound the chicken flat is to place it in a plastic bag to keep it from falling apart.
Lay the breast down, then Swiss cheese, then ham.
Wrap tightly like a roll.
Wrap slice of bacon around each one.
Stick toothpick in each.
Place in shallow baking dish.
Pour lobster bisque over all.

Bake at 425 for 60 minutes.
Serve over rice.

Enjoy this amazing twist on an old favorite.

Bel Hanna Wel Sheffa!

Khoshaf to eat without cooking!

Chie SoniaKhosfaf for Foodie Friday

Today is Pecan Day

One of the most delicious nuts ever is the pecan. Even if it is a walnut look alike, the taste is completely different and much more sophisticated and tantalizing. I will share a simple recipe for warm nights, hot days and days when wanting to lose weight gets in the way of tasting food.

This concoction is a Middle Eastern recipe made in Old Testament days. Variations, changes and innovations are allowed. You can use whatever you want in this recipe but will not help as much with weight loss as the original recipe does.

Serves 2 people
No cooking required.

  • 1 green tart apple cut up to bite size
  • 1/2 cup pecan or walnuts or sliced almonds or all together
  • 1/4 cup raisins or diced dates or diced dried peaches, dried figs or sultanas
  • 1/2 tsp cinnamon
  • pinch cardamon
  • 2 Tbsp Honey or Maple Syrup

Mix well in a bowl. Let sit for an hour then serve.
Serving suggestions:
Add a dollop of sour cream or yogurt
Add a scoop of ice ream
Mix a tablespoon of Chia seeds for energy

Bel Hanna Wel Sheffa!
Literally means: With joy and health!
It is an exhortation and a prayer for happiness and a healthy life directly from the food.

The Perfect Pie Crust

How to Make Perfect Pie Crust

One of the hardest things to make, I realized, was a good pie crust. When I attempted it, some 30 years ago, I ended up with a hard, bounce off the wall crust, that even the dog, turned, its nose at. I, followed what the instructions said, in my cookbook, then, proceeded to add flour, to make it all, hold, together. Brilliant, I know, deadly pie crust move.

A few years later, after those initial fiascos, I met an older lady, who had been through, the Great Depression, and all. This wonderful lady taught me several useful things in life, like making my own soap from fat drippings; but one of her most solid recipes, was pie crust.

When we went into her kitchen, I was amazed at the few things she worked with. This Duchess of Cookery, had very little. She hoarded everything, but there was little of substance or expense. This did not seem to deter the old Dowager of Victuals. In anticipation, I watched as she, pulled the things for a pie crust, out. Very few ingredients, I noted.

I was looking for mayhem in the kitchen, for bowls, measurements and kneading; with lots of things to wash later. All I got were very few ingredients and a sneer from my teacher. She obviously had experience teaching morons, of which I had proven to be one.

As she worked, she also shared with me the one, most important secret for good pie crust, “Never keep playing with your dough,” she warned, ominously. Translated, stop kneading it so much that it becomes elastic and hard and in the end; like my original one, inedible.

I am offering here Mrs. Freund’s recipe, that she, taught me. If you follow these directions, it will not matter what you put inside your pie, it will be delicious. Be reasonable.


8 oz  flour
1 stick  butter softened; (No, not margarine and not oil.)
3 Tbsp  cold water
1/4 tsp salt

That was it! That’s all she wrote in the recipe.


  1. Add salt to flour and mix well with fork.
  2. Place flour in a bowl.
  3. Add soft, cold butter to the flour. Note: If the butter gets too mushy, the crust will be mushy. (That is where I needed to add flour and ruined it).
  4. Mix the flour into the butter with tips of fingers until the bowl is filled with little dough balls.
  5. Add cold water.
  6. Mix with tips of fingers some more.
  7. Gather all the little dough balls forming a big ball.
  8. Roll out, then place in your pie plate. Note: If you do not like to roll dough, put the dough balls in the pie plate and push down with hands until you cover the pie plate. It works.
  9. Add your favorite filling.
  10. Cover with another pie crust of your making.
  11. Bake at 350 until golden brown.

Happy baking!