Scones to Die For

To find out why students love the baked goods at Collis Cafe, head to the kitchen. "We don't use mixes, and we don t use institutional cookbooks. It's all homemade," says 11 -year veteran of the Collis Cafe Mary Ann Milanese. "I can get whatever 1 want to bake with and make whatever I want." There's no skimping on the good stuff. Eight pounds of chocolate go into a mere four dozen white-chocolate brownies. Every day Milanese bakes eight to ten dozen tea breads, eight to ten dozen scones, brownies, and other treats, and 2 5 to 3 0 loaves of yeast bread, plus whatever else she thinks students will like. "There is no one favorite item though any thing with chocolate sells fast. Poppy-seed bread has been around since before my time and is always a big seller, but these days t ere is a real riot if we don't have chocolate-chip scones every Friday," she says.

Can't make it back to Collis for a treat? Milanese has the recipe for that dilemma.

Green Cuisine

Mar, Ann's Collis Cafe Chocolate-Chip Scones

Combine dry ingredients: 30 1/4 cups flour 4 1/8cups sugar II teaspoons salt I cup baking powder

Cut in: 5 1/2 cups butter

Mix: 22 eggs II cups of cream 2 tablespoons vanilla extract