Sunday, May 14, 2017

Shortcake Biscuits

Insanely Delicious!

These were simple, easy to make and absolutely delicious!  I've been wanting  a good, easy shortcake biscuit recipe that tastes like the ones in the bakery, and this hit the nail on the head!  

They were light and airy!  Perfectly crisp on the outside and tender and falling apart on the inside.  If you don't want to roll them out,  just drop by 1/3 cups and they still bake up beautifully.  Cover with your favorite berries or fruit, and enjoy delicious shortcake.


3 cups flour
4 tsp. baking powder
1 tsp. baking soda
1/3 cup granulated sugar
1 1/2 tsp. salt
3/4 cup chilled, unsalted butter, cut into small pieces
1 cup buttermilk 
2 Tbsp. cream (for top, if desired)
1/4 cup turbinado sugar (sprinkle generously on top, if desired)

Preheat oven to 425'F.

Lightly spray baking sheet with cooking spray.

Whisk together flour, baking powder, baking soda, sugar and salt in a mixing bowl.

Cut in cold butter with fork or pastry cutter until mixture resembles coarse crumbs.  (If desired, use your food processor to cut in butter, pulse several times.  Transfer to a mixing bowl.)

Stir in buttermilk until flour mixture is moistened.  If it appears on the dry side, add more milk 1 Tbsp. at a time.

Turn out onto floured board.

Gently pat dough into a 1/2" thick round.  Fold and pat down few times, then press down to about 1" thick.  Cut into rounds.  

Gently fold together left over dough press out to make more rounds.  Place 2 inches apart on prepared baking sheet.

Brush with melted butter, if desired, or brush with cream and sprinkle with coarse sugar.
(Mine were left plain and still delicious!)

Bake 10-12 minutes until a beautiful golden brown.  Do not over-bake.

  1. Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
  2. The dough must be handled as little as possible or you will have tough biscuits.
  3. I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of over mixing.
  4. You also must pat the dough out with your hands, lightly.
  5. Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
  6. Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
  7. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 425°F for about 20 minutes.
"Blessed are the peacemakers, for they shall be called children of God."  -Matthew 5:9

Friday, May 5, 2017

Classic Patty Melt

Classic Patty Melt

A delicious, simple dinner!

A Patty Melt is a burger brought to a new level of deliciousness!  It's an easy sandwich to make and just about everyone I know loves them.  I mean, what's not to love?  A thin, crusty patty covered with melted cheese and plenty of sweet caramelized onions, all held together between warm, crunchy slices of toasted rye.  It's a winner!

I found a special sauce to put on it, which sometimes I make, but sometimes I just love the flavor of the sandwich itself.  


Special Sauce (recipe below)
1 Vidalia onion, sliced thin and caramelized (How to caramelize below)
1 lb. ground beef
1/2 tsp. garlic salt (opt.)
1 Tbsp. Worcestershire sauce
4 Tbsp. butter, softened
8 slices of rye, sour dough or swirl bread
8 slices Swiss Cheese
4 Tbsp. butter

Special Sauce: (make ahead)
1/8 cup Dijon mustard
1/8 cup mayonnaise
1/2 Tbsp. barbecue sauce
A couple drops of hot sauce (optional)

In a small bowl, stir together above ingredients until mixed. Store, covered, in refrigerator up to 3 days.

Caramelized Onions: (make before the burgers)
In a medium cast-iron skillet, melt butter over medium heat. Add onion. Cook, stirring occasionally, until onion is soft and golden brown. Keep warm.

In a large bowl, combine ground beef, Worcestershire, salt and pepper. Shape ground beef into 4 oval patties (to fit bread).  Patties should be thin.

In a large skillet, cook patties over medium-high heat until browned and cooked through, approximately 2 minutes per side. Remove skillet from heat. Remove patties from skillet; wipe out skillet.

Sandwich Assembly:
Layer 1 bread slice with 1 tablespoon Secret Sauce, 2 to 3 tablespoons caramelized onions, 1 slice cheese, 1 patty, and another tablespoon Secret Sauce. Top with another bread slice. Repeat with remaining bread, Secret Sauce, caramelized onions, cheese and patties.

Heat skillet over medium-high heat.  Melt 2 tablespoons butter in skillet.  Working in batches, cook sandwiches, flipping once, until golden brown and heated through, approximately 3 minutes per side.  Add remaining butter to skillet as needed.

Be encouraged!
"My flesh and my heart may fail, but God is the strength of my heart and my portion forever."   -Psalm 73:26

Wednesday, May 3, 2017

Old Fashioned Pancakes

Best Way to Start Your Day!

Whether you call them pancakes, griddle cakes, hotcakes or flapjacks, they are a breakfast staple in many homes and restaurants.  We even have them for dinner at our gotta love "breakfast for dinner!"

The ancient Greeks and Romans ate pancakes, sweetened with honey; the Elizabethans ate them flavored with spices, rosewater, sherry, and apples. They were traditionally eaten in quantity on Shrove Tuesday or Pancake Day, a day of feasting and partying before the beginning of Lent.  Did you know the word "pancake" appears in print as far back as 1430, it's an ancient  food!

Well, I have to admit I always used to make them with a boxed mix, never felt I had time to do it from scratch.  Boy, was I wrong!  It literally took minutes to make the mixture and the result was spectacular.  I'll never go back to the old way, these are so worth the few extra minutes it took to make.  

I recommend sifting the flour, twice.  That makes for a fluffier pancake. Let your egg and milk set at room temperature and use unsalted butter.  Beat your egg, add the melted butter and beat lightly until blended, then lightly beat in your milk (careful not to over beat your egg).  Add to your dry mixture. Your result is a tender, fluffy, delicious, good old fashion pancake. This is one is a keeper!


1 1/2 cups all-purpose flour, sifted
3 1/2 teaspoons baking powder
3/4 tsp. salt
1 Tbsp. sugar
1 1/4 cups milk
1 egg, lightly beaten
3 Tbsp. butter, melted
1/2 tsp. vanilla (optional)

In a large bowl, sift together the flour, baking powder, salt and sugar.  Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly greased griddle or frying pan over medium high heat.  To test griddle, sprinkle with a few drops of water.  If bubbles skitter around, heat is just right.

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.  Turn pancakes as soon as they are puffed and full of bubbles but before bubbles break.  Bake other side until golden brown.

Variations: Add fruit, cinnamon, chocolate chips, pineapple, nuts or other favorites to your batter

Toppings:  Maple syrup, butter, honey, fruit, flavored butter, nuts

"It is better to trust in the Lord, than to put confidence in man."   -Psalm 118:8