Super versatile drop biscuits that I love because they don't require unsalted butter or buttermilk. Easy!
Ingredients
2 cups Flour
1-½ Tablespoon Baking Powder
2 teaspoons Sugar
½ teaspoons Cream Of Tartar
1 teaspoon Salt
½ cups Butter, Softened
1 cup Milk
Directions
Preheat the oven to 450 degrees F.
Mix the flour, baking powder, sugar, cream of tartar, and salt. Add the softened butter and mix until it forms coarse crumbs. Add the milk and stir just until mixed. Place by spoonfuls (about 1/4 cup to make 15 biscuits) onto a parchment covered sheet pan. Bake until puffed and golden, about 15 minutes.
Variations
1-2 teaspoons of herbs (dill is my favorite), or
1 cup shredded cheese - 3/4 in the dough, 1/4 on top
Makes 15 biscuits
serves 6
Ingredients
4 large sweet potatoes (about 2 1/2 pounds)
2 tablespoons butter
1 large onion, sliced thin (or 2 medium)
4 garlic cloves, minced
1/4 cup fresh sage leaves, chopped (or 2 tablespoons dried sage)
1/4 teaspoon chipotle pepper powder (optional)
1 cup cream
1 1/2 cups milk
Topping:
1 tablespoon butter
1/2 cup breadcrumbs
1/2 cup Parmesan
Directions
Heat the oven to 350°F and grease a 9x13 casserole or gratin dish. Peel and slice the potatoes. Toss them in a bowl with a little olive oil and salt and pepper.
Heat the butter in a heavy skillet and slowly caramelize the onions. When the onions are dark, add the garlic and cook just until golden. Reserve two tablespoons of the chopped sage (or 1 tablespoon if using dried) and add the rest to the onions, along with the chipotle powder, cream and milk. Cook until the cream mixture is slightly reduced then remove from the heat.
Layer the potatoes in a greased casserole dish with the onions, lifting them out of the cream with a slotted spoon. Pour the cream over the top and bake for about 30 minutes or until the potatoes are barely tender. If not enough liquid remains, add additional milk around the perimeter until there is 1/4-1/2 inch of liquid in the bottom of the dish.
Heat the remaining tablespoon of butter in the skillet and toast the reserved chopped sage and the breadcrumbs until golden and fragrant. Remove from heat and toss with the Parmesan. Sprinkle over top of the gratin and return to the oven for about 15 minutes or until brown and crispy.
Ingredients
3 lbs. yellow summer squash
1/2 cup onions, chopped
1 tsp salt
1/2 tsp pepper
2 eggs
1 Tbsp sugar
1/2 cup butter, melted
1/2 cup bread crumbs
Directions
Preheat oven to 375 degrees and grease baking dish. Wash and cut unpeeled squash. Boil or steam until tender, drain thoroughly, then mash with fork.
Add all ingredients except 1/4 cup butter and breadcrumbs to the squash. Stir to combine and pour into greased baking dish. Spread remaining melted butter on top and sprinkle with bread crumbs.
Bake for one hour or until top is browned.
Ingredients
1 large head cauliflower
1/2 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1/4 cup margarine, melted
1/8 teaspoon garlic powder
1/8 teaspoon salt
1 pinch red pepper flakes
1 pinch dried oregano
Directions
Clean cauliflower, and trim off leaves and any brown spots. Cut the cauliflower into smaller pieces and place into a steamer basket, place the basket in a large pot, and add one inch of water. Cover, and bring to a boil over medium heat. Cook for about 10 minutes or until tender.
Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the bread crumbs, Parmesan cheese, garlic powder, salt, red pepper flakes, and oregano, and mix well. Place the head of cauliflower into a baking dish, and coat with the melted margarine and then the breadcrumb mixture.
Bake for about 10 to 15 minutes in the preheated oven, or until golden brown.
Makes 18-20 muffins
Ingredients
1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup Albers® White or Yellow Corn Meal
1 Tbsp. baking powder
1 tsp. salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 Tbsp butter or margarine, melted
Directions
PREHEAT oven to 350°F. Grease or paper-line 18 to 20 muffin cups.
COMBINE flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, vegetable oil and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared muffin cups, filling 2/3 full.
BAKE for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.
Ingredients
2 1/2 - 3 lbs sweet potatoes (2 or 3 - 29oz. cans)
2 eggs
1/4 c. brown sugar
1/4 c. melted butter
1 tsp salt
1 tsp cinnamon
1 cup orange juice
Directions
Mash the sweet potatoes (drain if using canned). Beat in eggs, brown sugar, melted butter, salt and cinnamon. Beat in OJ until fluffy, you may not need all 1 cup of OJ. Put in a greased 2 qt baking dish.
Bake uncovered for 20 minutes at 350. Remove from oven and sprinkle the top with marshmallows. Watching closely, for 5-8 minutes bake until marshmallows are soft and slightly brown.
Serves 6-8.
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