Cheese Biscuits

Best Cobbler Recipe Ever!

Buttermilk Pancakes

 

Gingersnaps

 

Pull-Apart Potato Rolls

Ingredients

• 6 tbsp. unsalted butter
• 1/2 c. whole milk
• 1/4 c. water
• 4 1/2 c. all-purpose flour
• 1 tbsp. instant or rapid-rise yeast
• 1/3 c. granulated sugar
• 1 1/2 tsp. salt
• 1 c. mashed potatoes lightly packed (about 1 large russet)*
• 2 eggs

Instructions

• In a 2 cup glass measuring cup, add the butter, milk, and water. Heat in the microwave until the mixture is warm and the butter is mostly melted (about 1 minute - 1 minute 30 seconds on HIGH). It should be at or above 115 degrees on an instant read thermometer. Make sure the butter is fully melted by stirring every minute.
• In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the flour, yeast, sugar, and salt. Mix on low for 15 seconds. Once the warm liquid mixture reaches 110 degrees on an instant read thermometer, add along with the mashed potatoes and eggs.
• With mixing speed on low, mix until a soft dough forms, then switch to the dough hook and set on the lowest mixing setting for 4 minutes. The dough will seem very tacky.
• Transfer to a large, clean bowl. Cover the dough with plastic wrap or a kitchen towel and place into the PROOF oven to rise for about 45 minutes or until doubled in size. 
• Once the dough has doubled in size, remove from the oven and punch it down. Turn it onto a lightly floured surface and cut it into 15 equal pieces.
• Roll into circles and place into a well-buttered 9x13 baking pan. Dust with excess flour to prevent the plastic wrap or towel from sticking. Cover with plastic wrap or a clean towel and return to the oven to rise again. Allow rolls to double in size, about 45 minutes. The sides should be touching.
• Remove the rolls from the oven, and turn ON your oven to 350 degrees.
• Bake for 20-25 minutes or until deep golden brown in color.
• Remove and let cool for 10 minutes before pulling apart.

 

Homemade Ice Cream

 

Ice Cream Sauces

 

Skillet Cornbread

Double Rich Chocolate Cookies

Note: My grandson says, "These are the best cookies I've ever tasted! " 💓

Ingredients

2-3/4  cups all-purpose flour

1/2    tsp. baking soda

1/4    tsp. salt

1/2    cup unsweetened Special Dark Cocoa*

1       cup dark brown sugar, packed

3/4    cup white sugar

1       cup salted butter, softened

3       large eggs

2       tsp. pure vanilla* 

2       cups (12.oz) Dark Chocolate Chips

*  I recommend Watkins Pure Vanilla and King Arthur Special Dark Cocoa (Amazon) for the most delicious cookies!

Directions

Preheat oven 300° F.

    In a medium bowl, combine flour, soda, salt and sifted cocoa powder. Mix well with a wire whisk and set aside.

    In a large bowl, blend sugars with an electric mixer ad medium speed.  Add butter and beat to form a grainy paste. Scrape down the sides of the bowl then add eggs and vanilla. Beat at medium speed until light and fluffy.

    Add the flour mixture and blend at low speed until combined.  Add chocolate chips and blend just until mixed.  Do not overmix.

    Drop dough by tablespoons onto ungreased cookie sheets or on Silpat lined sheets.  Bake for 15 minutes.  Transfer cookies to a cool surface.

Makes 4 dozen cookies..

Best Banana Bread

This is our family favorite!

Ingredients

• 2 cups Flour
• 1-½ teaspoon Baking Soda
• 1 pinch Salt
• 2 cups Mashed Bananas
• 1 cup Sugar
• ½ cup of melted butter
• 2 whole Large Eggs
• 1 teaspoon Vanilla Extract
• 1 cup Walnuts, Chopped

Preparation

Preheat oven to 350 F. Spray two 8×4-inch loaf pans (or 9 mini- bundt pan slots) with cooking spray. Set them aside.

In a medium bowl, mix together the flour, baking soda and salt.

In a separate bowl mix together the bananas, sugar, melted butter, eggs and vanilla using a mixer on medium speed.

Add the flour mixture and mix on low until just combined. Fold in the walnuts.

Divide the mixture into the two pans. Bake for 40 minutes, or until a toothpick inserted into the middle comes out clean.

Note:  Sometimes I make mini bundt cake individual banana breads because the loaf pans tend to be "rawish" in the middle.