Tuesday, June 26, 2012

Buttermilk Biscuits

2 cups all-purpose flour

1 tablespoon baking powder
1 teaspoon salt
1 teaspoon sugar
1/3 cup butter
1 cup Buttermilk           
Preheat oven to 425
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl. 
Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet. 
Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

Pineapple Upside Down Cake

1/2 cup butter
1 1/2 cups brown sugar
1 (20 ounce) can sliced pineapple
 maraschino cherries
1 (18.25 ounce) package yellow cake mix           
Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each pineapple ring. Prepare the cake mix as directed by the manufacturer, substitute half of the pineapple juice for some of the half of the water in the ingredients. Pour the batter over the pineapple layer.
Bake as directed by the cake mix directions. Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.

Friday, June 22, 2012

Cranberry, Pecan Quinoa

I love Quinoa. Every time I make it I keep saying I am going to save some to make a breakfast cereal with. When Gracious Pantry left a link for this recipe I knew I was going to have to try it. I eat my oatmeal with dried cranberries and pecans so this is going to be perfect. Can't wait to try it.


Tuesday, June 19, 2012

Chocolate Chip Toffee Pecan Cookies

1 cup butter, softened
3/4 cups sugar
3/4 cups brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk chocolate chips
1/2 cup semisweet chocolate chip
1 bag toffee bits
1 cup chopped pecans


Preheat oven to 350  Grease cookie sheets.
In a medium bowl, cream together the butter and sugar. Beat in eggs, one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Stir in the milk chocolate and semisweet chips, toffee bits, and pecans. Drop by tablespoonfuls onto cookie sheets.Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely.