Grandma Ludwig's Cherry Jello/Apple Salad for Thanksgiving

1  large package of cherry jello
2 c. boiling water
1 1/2 to 2 c. orange juice  (Lola would use 1-2 real oranges and grate a little skin off too) and then use frozen orange juice to make the 1 1/2 c.
Grated rind of one orange
5 grated apples

Serve with whipped cream.  Lola would add a little drained, crushed pineapple to the whipped cream.

(The recipe was written on a note sheet that said "Courtesy of . . . LDS Hospital.)  That is interesting because Lola was a pink lady volunteer at LDS Hospital for years and years.  Jane was also a candy stripper along with her.  She was made the director because she was so organized and did such a good job.  That meant she was a paid employee.  Then, when Lola and Gene were called to preside over the New Zealand South Mission in 1969, she had to be released.  When they came home from their mission to New Zealand, Lola was again asked to lead the volunteers at LDS Hospital.  Grandma was very organized, a good worker, and well respected.

Heart-shaped Cherry Scones

1 cup dried cherries (sour preferably)
1 c. warm water
1 c. flour
1 c. whole wheat flour
1/4 c. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 t. ground nutmeg
1/2 c. chilled butter-cut in bits
1 large egg yolk
3/4 c. buttermilk

1.  Soak cherries in warm water.  Let stand until softened, 1 hour.  Drain and discard liquid.

2.  Preheat oven to 375 degrees

3.  In a medium bowl, mix together all-purpose flour, wheat flour, sugar, baking powder, baking soda, salt, and nutmeg.  Using a pastry blender cut butter into flour mixture until coarse crumbs form.

4.  Mix together egg yolk and buttermilk

5.  Make a well in the center of flour mixture.  Add egg mixture and cherries all at once to well, tossing with a fork until a soft dough forms.

6.  On a floured surface, knead dough 10 times.  Using a floured rolling pin, roll dough to a one inch thickness.  Using a floured three-inch heart-shaped cookie cutter, cut out scones.  Gather trimmings, and roll dough to a l inch thickness, and cut out more scones.

7.  Place scones, 1 inch apart, on an ungreased baking sheet.  Bake until golden, 18 to 20 minutes.