Blueberry Croissant Breakfast Bake

 Well, we are approaching Christmas again and I have many new recipes to post, but this one is the best. When I made it for a church gathering recently, it was a big hit. So many people have asked me for the recipe, so I had to post it right away. The reason? It combines the divine flavors of bread pudding and cheesecake. Yes, those are two of my favorites as well! So here it is for all of you who have asked for the recipe. It's from Southern Living Magazine. Make it on Christmas Eve, stick it (unbaked) in the refrigerator, then bake it on Christmas morning for a family treat... 

Important Notes: Be sure and pay attention to those amounts which are DIVIDED. Also, this does have to be refrigerated 8-12 hours before baking.

 Ingredients:

1C powdered sugar, plus a bit more for garnish

2 8-oz. pkg softened cream cheese, divided

2 t grated lemon zest, plus 1 1/2 T fresh lemon juice, divided

2 C fresh blueberries, divided 

2/3 C granulated sugar

2 C half and half

4 large eggs, lightly beaten

1/2 t salt

14 mini croissants

Directions: 

Mix together POWDERED sugar, 1 package cream cheese, lemon zest, 1/2 T of the lemon juice, and 1 teaspoon vanilla in a large bowl till smooth (remember to pay attention to the DIVIDED cream cheese, lemon juice and vanilla measurements). I used beaters at a low speed. Then, stir in 1 C blueberries, crushing slightly with a fork, until well combined. 

In a separate large bowl, whisk together GRANLATED sugar and remaining 1 pkg. cream cheese until smooth. Gradually whisk in half and half, eggs, salt and remaining 1 T each of lemon juice and vanilla. Set aside.

Cut 12 mini croissants in half, lengthwise, like you would for a sandwich. Place the bottom halves, cut sides up, in a 13X9" baking dish coated with cooking spray. Spread dollops of the blueberry-cream cheese mixture on the open-face croissant bottoms as evenly as you can. About a tablespoon apiece worked for me.

Cover with croissant tops to make "sandwiches". Then take the remaining two croissants and cut them into pieces to fill in the gaps between the sandwiches. Finally, pour the egg mixture over all and sprinkle with the remaining 1C of blueberries. Cover and chill 8-12 hours.

Let stand at room temperature while oven preheats to 325 degrees. Bake, covered with foil, for 30 minutes. Remove foil, bake, uncovered, about 30 minutes more, until golden brown and set. Sprinkle with almonds, dust with powdered sugar.

Super-Easy Apricot Chicken

 Everybody needs a recipe that's easy, fast, and relatively inexpensive. Oh, and that even toddlers enjoy eating. You really do not want to hear "I don't yike dis" from a toddler. That means the show is over, they won't eat anything unless you have French fries on hand. The secret in this excellent recipe is: caramelization. That's what happens when you cook sugar long enough. And there's a lot of sugar in apricot jam.

Ingredients:

1 C Apricot preserves

1 C bottled French Dressing

12 chicken thighs, or 4 lg. chicken breasts, or 12 drumsticks

Directions:

Preheat the oven to 350 degrees. Stir together apricot preserves and French dressing in a medium bowl. Place chicken in a greased 9X13-inch baking dish. Bake in preheated oven 50-60 minutes, until no longer pink when cut into. 

Holy Brisket, Batman!

Brisket is a fond favorite in Texas. All the best BBQ restaurants in Austin have tasty brisket. However, a lot of home cooks come very close. You know, everything is bigger in Texas, and Brisket is no different. It can come in very large sizes, easily serving a herd of people at a relatively low cost. I found this recipe online at "All Recipes". Then I altered it a bit. So, is it mine? Probably not. However, I did rename it, "Holy Brisket, Batman!" because it is truly shout-out-loud good.

Ingredients:

1 medium-sized onion

1 2-inch piece of fresh ginger, peeled and cut in chunks.

6 lg. cloves garlic

1 c. ketchup

1/2 C red wine

1/4 C cider vinegar

1/4 C soy sauce

1/4 C honey

1 T pepper

1/4 t cloves

1 1/2 C cola

1/2 C olive oil

1 Brisket cut of beef (any size that will fit in your roasting pan)

Directions:

Preheat oven to 325 degrees. Mix all ingredients together in a medium bowl and let stand 30 minutes. Put brisket into a large roasting pan that has been greased. Add sauce, cover tightly and bake until fork tender. After brisket is done, remove from pan and set aside.  If sauce is too thin, boil it down to desired thickness in the pan on top of a stove burner. Then return meat to the pan and slice it thinly to serve warm with a spoonful of sauce after it "rests" 20 minutes.

Just Wright Pumpkin Pie

 It is Thanksgiving Eve, and I am about to make pumpkin tartlets. Keith and Merry Wright introduced me to this amazing recipe for pumpkin pie last week, and I have to say it is the best I have ever tasted. Sometimes a regular "Libby" pumpkin pie filling is pretty bland, almost tasting like squash. But this filling packs in more flavor with extra spice and brown sugar instead of white. It does have a brown color instead of orange, but who cares, as long as it tastes WONDEFUL! Just pipe on some whipping cream to make it look pretty...Happy Thanksgiving All!

Ingredients:

3 C solid-packed pumpkin

1/2 C packed brown sugar

3 T flour

4 t ground cinnamon

1/2 t allspice

1/4 t cloves

1/4 t nutmeg

4 eggs, beaten

1/4 t salt

1 can (12 oz.) evaporated milk

1 evaporated milk can filled with 1% milk

2 pre-made pie crusts

Preheat oven to 350 degrees. In large bowl, beat all ingredients except regular and evaporated milk. Beat lightly with a fork until just combined. Gradually add milks and mix well. Place the pre-made pie crust on an aluminum foil covered baking sheet and carefully pour in filling until smooth. To prevent overbrowning, you may wish to cover the pe with foil. Bake pies until a knife inserted into the middle comes out clean--1 to 1 3/4 hour. Cool then refrigerate for 2 hours until serving. Do put a large spoonful of real whupped cream on every slice!

Cheesy Taters

It has been a long time since I've posted a new recipe, but here is one I really like. It's easy and delicious.  Something even your moody teenagers and picky eaters will love. I got the idea for it from eating something similar at Whiskey Cake restaurant in Round Rock, TX. This makes a full sheet pan, 11X17", of Cheesy Taters. That will feed around 12 hungry people as a side dish.

Ingredients: 

4lbs. Frozen Tater Tots (I used Great Value Taters from Walmart)

3 1/2 C. shredded sharp cheddar cheese

2 C. shredded mozzarella cheese

3 T chopped green onion tops

3 T canned chopped mild green chilis

1/2 cup real bacon bits (store-bought is fine, but I make my own)

Salt to taste

Directions: Preheat oven to 425 degrees. Place 4lbs of frozen tater tots on an 11x17" baking sheet lined with parchment paper. They should be pretty crowded on the sheet.  Sprinkle with a little salt--not a lot. Bake 24-26 minutes until crispy, turning with a spatula halfway through cooking time. 

Take pan out of oven and lower oven temperature to 350 degrees. About 15 minutes before serving, sprinkle cheddar cheese on top of cooked taters. Then sprinkle chopped onions and bacon bits (by hand) evenly over the cheese. Do the same with the mild chilis (they should be pretty sparse). Cover all with an even layer of mozzarella cheese. Put in the oven for 15 minutes and serve with a spatula for people to help themselves to their own portions. It should be pretty gooey, and the taters should stick together. 

Almost Whiskey Cake

 This is a superb dessert. It is very much like the cake that's served at "Whiskey Cake Restaurant" in Austin and other locations in Texas. I think it's just as good--but it takes about 2 hours to make. Save this one for special occasions!

Cake:

1 8-oz pkg dried pitted dates, chopped into 1/2-inch pieces

2 t baking soda

3/4 C boiling water

1 stick unsalted butter (I tried it with salted butter--complete failure)

1 C plus 2 T sugar

3 Jumbo (or very Large) eggs, at room temperature

1 3/4 C self-rising flour

3 T. Turbinado sugar

Preheat oven to 350 degrees. Place dates, baking soda and boiling water in a medium-sized bowl. All to sit for 15-20 minutes until dates are softened. Place the date mixture in a food processor for 2 minutes to form a paste.

Using a mixer, cream butter on medium speed for about 1 minute. Add the sugar and continue to cream for 3 minutes longer. Scrape down the sides of the bowl using a rubber spatula. Add the eggs, one at a time, mixing thoroughly after each egg. Scrape down the sides of the bowl. With the mixer on low speed, add the flour, about 1/2 C at a time, mixing just until flour is incorporated. Gently fold in the date paste using a rubber spatula. 

Spray a 9X13" baking pan with nonstick spray. Sprinkle bottom and sides of pan with 3 T Turbinado sugar. Pour in the cake batter and bake for 30-40 minutes until a toothpick inserted in the middle comes out clean.

Vanilla Bourbon Anglaise Sauce:

2 C heavy cream

1/2 C granulated sugar, divided in half

1 vanilla bean (optional)

4 Jumbo egg yolks (extra large eggs work, or use 5 large egg yolks instead)

1 t vanilla extract

2 T bourbon (or more)

Bring heavy cream, 1/4 cup sugar and vanilla bean to simmer in a small or medium saucepan. Turn heat to low.  In a bowl, mixing bowl, whisk together egg yolks and remaining 1/4 sugar until frothy. Slowly add 1/2 cream mixture to the eggs, stirring gently. Then add the egg mixture to the rest of the cream mixture in the saucepan until the mixture thickens and coats a spoon. Remove from heat, and strain into a bowl with a fine mesh strainer. Add vanilla extract and bourbon to sauce and whisk. Chill in refrigerator. If too thick to use as a sauce, add more bourbon. Warm before serving.

Toffee Sauce:

1 stick unsalted butter

1 lb. brown sugar

2 C heavy cream

2 T bourbon

1 T vanilla

Place butter in heavy-bottomed saucepan over medium heat. Once melted, add brown sugar and continue to cook for about eight minutes, stirring occasionally. Add heavy cream and cook another 6-7 minutes. stirring occasionally. Remove from heat and stir in bourbon and vanilla. Use sauce immediately, or store in refrigerator up to 3 days. Reheat in the microwave at 10 second intervals until thin and lukewarm before serving.

Whipped Cream:

2 C heavy cream

1/4 C sugar

1 t vanilla

Using an electric mixer, begin at low speed and and increase speed until cream forms soft peaks. Add sugar and vanilla and beat until slightly stiff peaks form.

Assemble the Dessert:

Cut the date cake into 12 equal pieces. Poke several holes in the top of each piece with skewers or a fork. Arrange the cake pieces on a baking sheet covered with foil sprayed with Pam, or non-stick foil.

Heat the oven to 475 degrees. Pour 1/4 C warm Toffee Sauce over each piece of cake on baking sheet. Bake for 4-5 minutes in oven until cake is warmed throughout and toffee sauce is bubbling. 

Place each piece of cake on a dessert plate and spoon a bit more Toffee Sauce on top. Spoon a teaspoon of Vanilla Bourbon Creme Anglaise on top of each piece, then add a dollop of whipped cream. The original recipe has chopped candied pecans on top, but I don't think it's necessary. A few chopped nuts as a garnish look nice if you have them.

 

Potato-- Fennel Gratin

 This recipe is one of the finest that I have tried by the amazing cookbook author, Ina Garten. I made it last Christmas to go with my "Chutney Glazed Ham ", and it was a big hit! I did alter the recipe by increasing the salt by a teaspoon, but other than that it is the same. To get the best result, I would advise three things: 1) be sure and buy the best cheese you can afford. It's worth it. 2) Cook it until it almost looks a little too brown on top. 3) Make it a day ahead. It reheats really well. 

Ingredients:

2 small fennel bulbs

1 yellow onion, thinly sliced

2 T good olive oil

1 T unsalted butter

2 lbs. russet potatoes (4 large potatoes)

2 C plus 2 T heavy cream

2 1/2 C grated Gruyere or good quality Swiss cheese

2 t kosher salt

1/2 t freshly ground pepper

Directions:

Preheat the oven to 350 degrees. Butter the inside of a 10X15X2--inch (10 cup) baking dish (I use 2 10X8--inch casserole dishes). Remove the stalks of the fennel and cut the bulbs in half lengthwise.  Remove the cores and thinly slice the bulbs crosswise, making approximately 4 C of sliced fennel. Sauté the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.

Peel the potatoes, then thinly slice them by hand or with a mandolin. Mix the sliced potatoes in a large bowl with 2 C of cream, 2 C of Gruyere (or any other good Swiss Cheese), salt and pepper. Add the sauteed fennel and onions and mix well.

Pour the potatoes into the baking dish(s). Press down to smooth the potatoes. Combine the remaining 2 T of cream and 1/2 C of Gruyere and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender, and the top is browned and bubbly. Allow to set for 10 minutes and serve. 

 

Christmas Sugar Cookies

 

Cookies have always been a valued part of our family tradition both in the Whitson and the Smith families. My sisters and I have always made cookies for Christmas. This started when I was about 8, Sarah was 6 and Laura was about 14. We used to sing in the kitchen together while mixing and rolling out sugar cookies. I think we ate more dough than we actually baked! This is my new favorite sugar cookie recipe--I used one from "Southern Living", but the buttery sweet frosting is one I made up many years ago by mixing a little butter into some Royal Icing.

 Ingredients: 

 1 1/2 C powdered sugar: 

 1 C butter, softened 

 1 egg

 2 1/2 C flour (plus more for work surface) 

 1 t baking soda

 1 t cream of tartar

 1/2 t cream of tartar

 1 t vanilla 

 Directions: Cream butter and sugar on medium high speed until light and fluffy. Beat in egg and extracts until combined. Whisk together dry ingredients in a separate bowl. Gradually add to egg and butter mixture, beating on low speed until just combined, scraping the sides of the bowl at intervals. Divide dough into two large balls and wrap in plastic. Chill 2 hours, or up to 24 hours. 

 Preheat oven to 375 degrees. Roll out cookie dough on floured surface for 7-12 minutes. Do not overbake--they should not be brown on the edges!

 

Frost with the following: Jenn's Buttery Royal Frosting: 1 box sifted powdered sugar 1/2 t vanilla 1/2 t melted butter 3 egg whites.  Mix ingredients together, divide and color with various food colors. Spread or pipe on cookies. Note: Try using a LOT of food coloring for darker colors in order to make a really vibrant Christmas cookie. Save the pastels For Easter or a Baby Shower (check out how Martha Stewart uses frosting online).

Poundcake with Limoncello Glaze

The poundcake in this recipe is from "Southern Living". It was called, "Ivy's Favorite Poundcake" in the magazine. All I can say is that Ivy has wonderful taste! It is delicious with nothing on it, but I love it with a lemon glaze. I substituted Limoncello for the bourbon on the original cake recipe because I wanted it to harmonize with the Limoncello in the glaze.

Ingredients:

3 C granulated sugar

1 1/2 C softened butter

1 8-oz pkg. softened cream cheese.

6 large eggs

3 C cake flour (such as Swan's Down)

1/4 t salt (kosher, if you have it)

 2 t lemon juice and 2 t Limoncello (you can substitute 4 t Brandy for a plain poundcake without Limoncello Glaze)

1 t vanilla

1/2 t almond extract (use only if you substitute Brandy for Limoncello for a plain poundcake with no Limoncello Glaze)

Directions:

Spray 3 loaf pans or one 10" tube or Bundt pan with baking spray. Set aside, do not preheat oven.  Beat sugar and softened butter with a mixer on medium high speed until mixture is light and fluffy. Beat in cream cheese until smooth. Add eggs, one at a time until just combined. Add flour, one cup at a time, beating on low speed until mixture is just combined. Beat in the rest of the ingredients until smooth. Transfer batter to pan(s) and smooth top. Turn oven on to 325 degrees and bake until a sharp knife or wooden skewer, inserted in the center, comes out clean. one hour 45 minutes to two hours. After running a knife around side of the pan to get cake out and let it cool 30 minutes until just slightly warm. Then, gently poke about 20 holes on the top of the cake with a fork or a skewer. Pour Limoncello Glaze all over cake, making sure it penetrates the holes. 

Limoncello Glaze:

2 T butter

2 C powdered sugar

2 T fresh lemon juice & 1T Limoncello (or use all lemon juice for non-alcohol drinkers)1 T lemon zest (just grate the yellow lemon skin). 

Directions: 

Melt butter in a medium-sized saucepan. Turn off heat.  Add the rest of the ingredients and combine. Heat to luke-warm and pour over the cake.  

Poppy Seed Chicken Casserole

Apparently, Poppy Seed Chicken is very well known and popular in many parts of the South. Who knew? I found this recipe at good old "All Recipes.com". It's quick to put together, is absolutely delicious and freezes well. Go ahead and use shredded Rotisserie chicken if you want to make it even easier. Kudos to Callie Wilson Wolfe who contributed it to the site.

Ingredients:

4 skinless, boneless chicken breasts (or the shredded meat from 2 Rotisserie chickens)

1 long sleeve of "Ritz" or "Club" crackers, crushed

1/2 cup of butter, melted

1 10.5 can condensed cream of chicken soup

1 8- oz. container sour cream

2 C shredded Cheddar cheese

Directions:

Preheat oven to 350 degrees. Place chicken in a greased baking dish and bake until no longer pink in the center, about 25 minutes. Shred chicken with 2 forks and set aside. Mix crackers, butter and poppy seeds in a large bowl. Set aside. Stir condensed soup and sour cream together in a medium bowl and pour 1/2 of the mixture into a greased 9-inch baking dish/ Add shredded chicken in an even layer and top with remaining soup mixture. Sprinkle shredded cheese on top of the soup and finish with a layer of crushed crackers. Bake in preheated oven until sauce is bubbly and the cheese is melted, about 25 to 30 minutes.

Note: When I double this, I use 1 can cream of mushroom soup and one can cream of chicken soup. Makes it more interesting. 

 

Easy Curried Chicken and Broccoli

This was my husband's favorite casserole when we were young and pinching pennies. It really is good!  And so simple...even your cat could make it. But of course, the cat would have to eat some. It should take under an hour to make and bake 'till done. Perfect for a school night.

Ingredients:

1 lb, Rotisserie chicken meat, torn into pieces (or bake 4 chicken breast halves ahead of time)

1/2 C mayonnaise

1 1/2 C sour cream (you can use light sour cream, but the sauce may be a bit more liquid) 

1/2 t lemon juice

1/2 t curry powder

1 1/2 t salt (preferably kosher)

1 1/4 C stale breadcrumbs (or use store-bought Panko crumbs)

1 10-oz package frozen broccoli, or two medium-size fresh broccoli heads, chopped into florets

2 T melted butter

2 C cooked white rice (if you're short of time, you can buy it pre-cooked) 

Directions: Preheat oven to 350 degrees. Combine the first five ingredients in a large bowl and 1/2 C of the breadcrumbs. Reserve the remaining crumbs. Microwave or steam broccoli until cooked. Arrange on the bottom of a greased, 9X12" baking pan. Place an even layer of chicken pieces on top of the broccoli. Pour sour cream mixture evenly over the broccoli. Sprinkle the remaining 3/4 C breadcrumbs over the top. Drizzle 2 T butter over the breadcrumbs. Bake 20-25 minutes and serve on a bed of rice.

Note: This really doesn't freeze well. The breadcrumbs get mooshy.

Winning Apricot Bars

This recipe is a crowd-pleaser!  Apparently, it has won many blue ribbons at state fairs and cookie competitions. So, here it is--so easy, so good. Originally published in "Taste of Home.com" magazine. Makes 1 1/2 dozen bars, give or take. No calories, of course! (just kidding)

Ingredients:

3/4 cup softened butter

1 C sugar

1 large egg (room temperature)

1/2 t vanilla

2 C all-purpose flour

1/4 t baking powder

1 1/3 C shredded coconut

1/2 C walnuts or pecans, chopped

1 jar 10-12 oz. apricot preserves

Directions:

Preheat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In small bowl, whisk together flour and baking powder. Fold in coconut and nuts. Press 2/3 of dough on the bottom of a greased 9X13" baking pan. Spread dough with preserves and then crumble remaining dough evenly over the preserves. In small globs. Bake 30-35 minutes or until golden brown. Cool completely and cut into bars. 

 

Ham and Cheese Croissant Casserole

 This breakfast casserole is as delectable as it is easy. And so different compared to quiche. Serve it at your next brunch, you can even freeze any leftovers. From my new favorite magazine, Southern Living. Serves 10. 

Ingredients:

10 deli smoked ham slices (1/4 inches thick)

10 mini-croissants

10 (1/2 oz) Swiss cheese slices

6 large eggs

2 C heavy whipping cream

2 t. Dijon mustard 

Thyme sprigs or chopped Italian Parsley for garnish (optional)

Directions:

1) Microwave ham slices between paper towels on a microwaveable plate on High for 45 seconds. Blot with paper towels to remove excess moisture.

2) Split croissants open with a serrated knife. Put the croissants on a 13X9" pan that's been sprayed with cooking spray. Put pieces if Swiss cheese on top of the ham, fold in two and stuff into the croissants.

3) Whisk together eggs, cream and Dijon mustard. Pour mixture slowly over stuffed croissants. Avoid touching the croissant tops. Cover with plastic wrap, and refrigerate 8 hours or overnight.

4) Preheat oven to 350 degrees. Take dish from refrigerator and take off the plastic. Bake until it's golden brown and a knife inserted came out clean, about 40-45 minutes. Cover with foil the last ten minutes so that the tops of the croissants don't burn. Garnish and serve.

Ginger-Chip Cookies

 

My daughter, Lauren, loves these. Because she loves ginger. Ginger root, ginger ale, gingerbread, ginger candy, candied ginger, ginger ANYTHING! I had them first at a cookie exchange long ago when Lauren was about 4. Now, I like ginger, but I don't adore ginger. I have pretty traditional tastes. So, I sort of eyed them suspiciously at first, "hmmmm". Ginger with chocolate? I took a bite anyway. Boom! I was hooked. Sometimes deliciousness is found in unexpected places... 

 Ingredients: 

 3/4 C butter 

1 C sugar 

1 egg 

3 T dark molasses 

2 C flour 

2 t baking soda 

1 t cinnamon 

1 t ginger 

1/4 t cloves 

1/4 t salt 

1 C semi-sweet pieces

Directions:

Preheat oven to 375 degrees. Cream butter and sugar, add rest of ingredients and blend until smooth dough forms--using medium to low speed on mixer. Stir in chocolate chips and shape into 1-inch balls. Roll in sugar. Place on greased cookie sheet and bake at 375 for 10-12 minutes until cookies are browned and firm.

Uncle Bill's Cookies

This is another incredible recipe from the Shelby family who lived near to us when I was growing up. I think it was Julie who made these for us once. It is a white frosted gingerbread cookie that was famous for being made by Sally Shelby's brother Bill. It is a 'cozy' cookie--perfect for fall weather with a mug of steaming cider. You can also make them into Halloween or Harvest cookies by coloring the icing with orange (or a mixture of red and yellow) food coloring. Use candy corn or harvest-colored sprinkles to decorate the tops. 

 Ingredients:

 2 C sugar 

1 C shortening 

1 C molasses 

2 eggs 

1 C sour milk (put 1 t. lemon juice or white vinegar in a cup of milk to make it sour) 

1 T ginger 

1 T cinnamon 

1 t salt 4 t soda

 2 t cream of tartar

 5 C flour

 Directions:

 Cream sugar/shortenings. Add wet ingredients. Mix and add dry stuff. 

Drop from a spoon on greased and floured cookie sheets. Bake in a 350-degree oven for 10-12 minutes. Powdered Sugar Icing: 4 C powdered sugar (sifted) 2 T soft butter 1 t vanilla Add enough milk to the above until it becomes a thin spreading consistency. Spread on cookies, leaving a margin at the sides after they are cool. Let them harden before eating.

Granny Cormack's Scottish Shortbread

 While the other Scottish Shortbread in this blog is absolutely amazing and great for gift-giving, this recipe is what I would make for my family when a quick dessert is needed. Because it contains rice flour and a lot of butter, it has a light, tender, and buttery crumb--almost like a butter cookie. This authentic Scottish recipe is from a newspaper article in The Scotts Valley Banner circa 2006. Thankyou Granny Cormack!  My husband says it's the best shortbread he has ever tasted. Enjoy with hot tea on a gray day! 

 Ingredients:

3 C flour 

2 C rice flour (in the organic section of your grocery)

a pinch of salt 

1 1/4 C sugar 

1 lb. C butter, softened just to room temperature--still solid

1 egg, beaten 

 Mix flours together in a bowl with a whisk or a fork. In another bowl mix butter, sugar, egg, together with hands. Then, knead in flours. Roll dough into a ball. Flatten with heel of hand into a circle, 1/4 inch thick. It should measure around 6-7 inches. Put on lightly greased pan or (preferably) baking parchment on a cookie sheet. Score into triangles like you would cut a pizza. Bake at 375 degrees for 20-25 minutes. and bake until the edges are tan. Wait 2 minutes and cut score marks just like a pizza. Let cool before cutting along score marks and eating (if you can wait that long).

Texas Buttermik Biscuits

I was raised in California on "Bisquick" Biscuits. They were easy for mom to make, and they were yummy. I have fond memories of learning how to cut out biscuits when I was about four years old. But these biscuits are even better. The only problem is that you have to buy buttermilk. That's ok. It's worth it!

Ingredients: 

2 C self-rising flour

1/2 C all-vegetable shortening

3/4 C buttermilk

Directions:

Preheat oven to 450 degrees. Place flour and shortening in a medium mixing bowl. Using two knives, or a pastry blender, start breaking up the shortening until it's like coarse meal. If that doesn't work, squeeze the mixture with one hand until there are no pieces that are bigger than a pea. Next, start stirring the buttermilk into the flour mixture. It is best to be as gentle as possible and to stop when the buttermilk is just blended. Form a loose ball of dough. Put the dough on a lightly floured flat surface and pat it into a circle that is about 1-inch thick. Cut 8 2-inch circles with a round cutter (or with a large wine glass if you don't have a cutter).  Any remaining dough can be patted together and cut out as well, adding a bit more buttermilk if needed. 

Place biscuit rounds in a greased and floured 8-inch round iron frying pan, cake pan, or pie pan. Set them in a circle with one in the center. They should touch.  Bake for 10-20 minutes until the tops are golden. Watch carefully to make sure the bottoms don't burn! The biscuit tops may not brown evenly, but they will still taste wonderful!

Serve with butter and honey, or your favorite preserves.

Stacy's Buttermilk Poundcake

This poundcake is something you dream about after you've eaten it. Stacy Kelly leant me this recipe, and I am eternally grateful! The secret is...watch it closely as it bakes. If you leave it just a little too long in the oven, the outside crust almost caramelizes. Serve it with fresh quartered strawberries mixed with a little sugar and topped with real whipped cream.... Easy and delicious!

Ingredients: 

2 1/2 C sugar

1 C shortening

1 stick butter

5 large eggs

1 C buttermilk

1/2 t soda, dissolved in 2 T warm water

3 C flour

1 t vanilla or almond flavoring

Preheat oven to 325 degrees. Cream shortening, butter and eggs, adding eggs one at a time. Beat until light in color. Add flour and buttermilk, alternately, using 1/3 of each.  Mix at a low speed after each addition. Pour into a large Bundt pan that has been greased and floured. Bake for 60 minutes, then check for doneness by inserting a small knife in the middle. If the knife comes out clean, you can either leave it in 5 more minutes to get a darker crust or take it out. Your choice.

 

Italian Chicken-Vegetable Soup (formerly named "Healing Soup")

I make a lot of soup for sick people. It's October 2022, and we are hopefully done with the serious Coronavirus variants that have swept America for the last 2 1/2 years. Most recently, I whipped up a batch of soup for my daughter and her family as they recently suffered through a week of Coronavirus Omicron 1. Yes, they lived. This soup has everything anybody needs to be healthy--especially if you make it with homemade bone broth. But if making homemade broth takes too much time for you, simply buy one 32 oz. box of stock and one 32 oz. box of bone broth at the grocery store. Some brands of bone broth can be overpowering--so diluting it with regular stock is a good failsafe.  Be sure to taste it before using!

Ingredients:

2 large onions, peeled and chopped

2-3 cloves peeled garlic, smashed and chopped

2 T olive oil

2-quarts good chicken broth (preferably homemade)

3 pieces celery, sliced

1 14.5 oz. can garbanzo beans, rinsed and drained (optional)

1 15 oz. can chopped tomatoes, undrained (or 2 C chopped fresh tomatoes)

2 large peeled and sliced carrots (or 2 C sliced "baby" carrots)

2 x- large baking potatoes, peeled and diced (or 1 lb. white mini-potatoes- skins on)

2 medium-sized zucchinis, sliced (get one yellow and one green if possible)

1 small bunch spinach, thoroughly washed and chopped

1 Rotisserie Chicken's meat OR 3 large, cooked chicken breasts, torn in pieces

3 t Italian Seasoning

1/2 t black pepper

1 pinch curry

1 small Bay leaf

Salt to taste

Important Note: I use chicken or vegetable boullion packets or cubes instead of salt to taste--more flavor!

Homemade or store-bought Pesto (optional)

Directions:

In a large pot, combine all ingredients except the spinach, zucchini, and pesto. After bringing the pot to a boil, turn down heat and simmer for at least 45 minutes. Then, turn up the heat and add the spinach, and zucchini.  Boil for 15 minutes, then ladle into bowls.  Top with a teaspoon of pesto and serve. Makes 8-10 servings

Mary's Pork Loin with Garlic Sauce

Hey y'all, I am here in Round Rock, Texas, and I am getting fat! Why? Because there are so many good cooks around here! One of them is my second cousin, Mary, who made this incredible and delicious main dish for a party she had last Christmas. She is a very outgoing lady, and this is an expression of her love for people...

Ingredients: 

1 large pork loin--2-3 lbs. 

6 cloves minced garlic

1 large yellow onion, peeled and chopped

1/3 C vegetable or chicken stock

1 3/4 C heavy cream

3 C chopped spinach

1 t Italian seasoning

1 t red pepper flakes

Salt and pepper

1 C Parmesan Cheese (grated)

Directions:

Heat oil in a large skillet. Season meat with paprika, salt and pepper. Brown outside of loin by turning over in skillet until all sides of meat look cooked (don't worry, we will cook the inside later). Remove from pan and put to one side.

Melt 2 T butter in same skillet. Add garlic, onion, Italian seasoning and red pepper flakes. Sauté until fragrant over medium heat. Add stock, allow to reduce. Reduce heat to low, add cream and salt and pepper to taste. Add spinach and cheese and pour over meat in a large baking dish (or two smaller ones, after you cut the meat in half). Bake in a 350-degree oven until the meat is done, a long slowwwwww cooking time is best, probably about 45 minutes in the oven or 4-6 hours on High in a Crockpot. Mary served this with tiny (red?) steamed potatoes, but cauliflower rice or cous-cous is fine.

Note: The sauce will separate when it cooks with the meat. So, to avoid this, after the sauce is made and cooked, I pour half of it into the Crockpot or baking pan with the meat and reserve half in the saucepan I make it in. Then I add 3 Cups of Chicken broth to the sauce in the Crockpot or baking pan. That takes care of the needed moisture for cooking the meat. Finally, I add about 3/4 Cup of sour cream to the reserved sauce before I serve it alongside of the meat. It takes down the spiciness just a tad and gives the sauce more body. Delicioso!