Flaky Buttermilk Biscuits

shared by Patty H.  (I had some buttermilk that needed to be used.  This recipe uses buttermilk.  They were light and flaky and EASY!)

Ingredients:

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/4 teaspoon baking soda          

7 tablespoons unsalted butter, chilled in freezer and cut into thin slices

3/4 cup cold buttermilk

2 tablespoons buttermilk for brushing

Directions:

1.        Preheat oven to 425 degrees F (220 degrees C).

2.        Line a baking sheet with a silicone baking mat or parchment paper.

3.        Whisk flour, baking powder, salt, and baking soda together in a large bowl.

4.        Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.

5.        Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.

6.        Turn dough onto a floured work surface, pat together into a rectangle.

7.        Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.

8.        Roll dough on a floured surface to about 1/2 inch thick.

9.        Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.

10.   Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.

11.   Brush the tops of biscuits with 2 tablespoons buttermilk.

12.   Bake in the preheated oven until browned, about 15 minutes.

Almond Joy Cookies

shared by Patty H.  (chocolate, coconut and nuts, what's not to like about this cookie!  They were delicious!!!)


Ingredients:

1 cup butter

1 1/2 cups white sugar

1 1/2 cups brown sugar

4 eggs

3 teaspoons vanilla

4 1/2 cups flour

2 teaspoons baking soda

1 teaspoon salt

5 cups chocolate chips

2 cups sweetened coconut

2 cups chopped almonds

Directions:

1.     Preheat oven to 375°F

2.     Lightly grease cookie sheets.

3.     Combine dry ingredients, set aside.

4.     In a large bowl, cream the butter and sugars together.

5.     Beat in the eggs, one at a time; stir in the vanilla.

6.     Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds.

7.     Drop by rounded tablespoonfuls onto the prepared cookie sheets.

8.     Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Southern Green Beans

shared by Jennifer H. (the kids loved this and asked that it be made again; but then, what's not to like about bacon)

Ingredients:
 12-15 slices bacon, chopped (I used turkey bacon cut up with scissors)
3 TBS butter
1 onion, chopped
 2 lbs. fresh green beans, trimmed and snapped
5 red potatoes, diced
3 cloves garlic, minced
1/2 cup chicken broth
3 t balsamic vinegar
salt and pepper to taste

Directions:

1. Cook chopped bacon, drain.  
2. Saute onion in butter 5 minutes.  
3. Stir in bacon, green beans, potatoes, garlic and broth.
4. Bring to a boil then cover and simmer on low for 20-25 minutes until potatoes are tender.
5. Sprinkle with balsamic vinegar, salt and pepper.

Awesome Blueberry Muffins

shared by Patty H. (moist and delicious)

Ingredients

3 cups minus 2 tablespoons flour
1 teaspoon baking soda
2 teaspoons baking powder
heavy pinch of salt
dash of nutmeg
1 cup sugar
1/2 cup vegetable oil
1 egg
1 generous cup plain yogurt
2 cups fresh blueberries (I used frozen)
capful of vanilla extract
cooking spray or softened butter, for muffin tins

Directions:

1. Preheat oven to 375 degrees.
2. In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.
3. In another large bowl whisk together sugar, oil, capful of vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10.
4. Add blueberries and stir 3 times.
5. Add mixture to well-buttered muffin pans.
6. Bake 20 to 25 minutes and allow to cool completely.