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[S_Wirth]

This recipe was in the Early Fall 2004 Baker's Catalogue.

Cinnamon Swirl Biscuits

A thick whorl of moist cinnamon filling takes these tender biscuits beyond tasty to sublime!

Biscuit Dough

2 1/2 cups King Arthur Unbleached All-Purpose Flour
1/3 cup sugar
2 teaspoons Original Bakewell Cream
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (1 stick) cold butter
1/3 cup cold milk
1 large egg
1 teaspoon vanilla

Filling

1/2 cup Baker's Cinnamon Filling
2 tablespoons water

Sparkling white sugar OR cinnamon sugar (optional for topping)

Preheat your oven to 425F degrees and lightly grease a drop biscuit pan.* Whisk together the dry ingredients. Cut in the butter until the mixture is crumbly. Whisk together the milk, egg and vanilla.

Add the liquid to the dry ingredients and toss lightly with a fork until the dough comes together. If necessary, sprinkle in additional milk.

Turn the dough out onto a lightly floured surface and pat it into a 10 x 10 inch square. Stir together the cinnamon filling and 2 tablespoons of water; spread this filling over two-thirds of the dough. Fold the dough in thirds like a letter, beginning with the plain third. Pat the dough into a smooth 3-inch-wide log. Cut the log into 7 pieces and place them, seam side down, into the lightly greased biscuit pan. They won't evenly fill the cups-- that's OK, they'll spread as they bake. Sprinkle with sugar.

Bake the biscuits in a preheated 425F degree oven for 20 to 22 minutes, until they're golden brown.

Remove them from the oven and cool briefly on a rack. Serve warm. Yield: 7 biscuits.

*Or, cut the dough into 10 pieces and place them in a lightly greased muffin pan. Bake in a preheated 425F degree oven for 16 to 18 minutes.

Nutrition per serving (1/2 of a large biscuit, 45 grams): 180 cal, 7g fat, 3g protein, 26g total carbohydrate, 10g sugar, 0g dietary fiber, 35mg cholesterol, 310mg sodium

[S_Wirth]

Cinnamon Honey Bun Cake/Coffeecake

My family loves this super-rich coffeecake which looks and tastes like one big sweet roll. In fact, it was named after the sticky cinnamon roll that's covered in a thin sugar glaze and is known as a "honey bun." We've eaten this coffeecake for breakfast, a snack, and we've even topped it with vanilla ice cream for dessert.

CAKE:

Vegetable oil spray for misting the pan
(1) package (18.25 oz.) plain yellow cake mix
1 cup sour cream
3/4 cup vegetable oil (I use canola oil)
4 large eggs

FILLING:

1/3 cup honey
1/3 cup packed light brown sugar
1-2 Tbsp. ground cinnamon
1/2 cup finely chopped pecans (optional)

SUGAR GLAZE:

2 cups confectioners' sugar, sifted
1/3 cup milk
1 tsp. pure vanilla extract

(This cake is powerfully rich from the addition of sour cream and vegetable oil. Add as much cinnamon to the filling as your palate dictates. Bake it the 1st time with 1 Tbsp. of cinnamon, but know you could go as high as 2 Tbsp. for a coffeecake that really perfumes the kitchen).

Place a rack in the center of the oven and preheat oven to 350 degrees F. Lightly mist a 13 x 9 in. pan w/vegetable oil spray. Set pan aside.

Place cake mix, sour cream, oil, & eggs in a large mixing bowl. Blend with electric mixer on low speed 1 min. Scrape down sides of bowl, increase mixer speed to medium, beat 2 min. more, scraping down bowl sides again. Batter should look thick and well blended. Pour batter into prepared pan, smooth it out.

Add the filling. Drizzle the honey on top of batter, then sprinkle on the brown sugar, cinnamon, and pecans. With a dinner knife, swirl thru these ingredients to blend them slightly. Place the pan in the oven.

Bake the cake until golden brown and springs back when lightly pressed with your finger, 38-40 min.

Remove the pan from the oven & place it on a wire rack to cool while you prepare the glaze.

For the glaze, place confectioners' sugar, milk and vanilla in small mixing bowl, and stir until mixture is well combined. Pour the glaze over the top of the hot cake in the pan, spreading it to the sides with a spoon. Allow the cake to cool for 20 min. or more before cutting it into squares. Can be served warm.

Recipe adapted from Cake Mix Doctor, 2003, by Anne Byrn

[S_Wirth]

Cauliflower Cheese Soup

1/2 cup (1 stick) butter
1/2 cup all purpose flour
3 cans (14 oz. ea.) ready-to-use chicken broth
1 head cauliflower, trimmed and chopped
1 small onion, diced
1 tsp. black pepper
1 cup heavy cream
3 cups (12 oz.) shredded cheddar cheese

In a med. skillet, melt butter over med. heat; add flour and stir until well combined and browned. Set aside.

In soup pot, combine broth, cauliflower, onion and pepper over high heat; bring to boil, then
reduce heat to low, cover and simmer for 25-30 min. or until cauliflower is very tender.

Stir in the butter mixture until the soup is thickened. Slowly stir in the heavy cream; mix well.

Add the cheese one cup at a time, mixing well after each addition, until the cheese is melted

[S_Wirth]

Butterscotch Cookies (100+ year old recipe)

1 cup margarine
2 cups brown sugar
2 eggs, beaten
3 1/2 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp vanilla

Cream margarine and sugar & beat well. Add eggs and beat again. Combine dry ingredients in separate bowl and gradually add to wet ingredients. Wrap bowl and chill well (overnight is best). Roll out dough on lightly floured board. Using a wine glass or juice glass, cut dough into circles. use a thimble to cut a hole in half of your cookies. These will become the top of the cookie.

Preheat oven to 375 degrees. Bake on ungreased cookie sheet for 8-10 minutes (depending on the size of your circle). Cool & then fill with red currant jelly or strawberry jelly as if you are are making a sandwich. Makes 2 dozen.

[S_Wirth]

Bucket Bread (Whole Wheat)

This is a neat little round bread baked in coffee cans-really pretty sliced in rounds.

1 pkg. dry yeast
1/2 cup warm water
add 3 Tbsp. sugar, let stand for 5 min.
add 1 tsp. salt
2 Tbsp. oil
1 13 oz can Milnot or any milk...blend all well

Gradually add 3 cups white flour & 1 1/2 cups whole wheat flour

Grease (2) 1# coffee cans, divide dough putting 1/2 in ea. can, and put on greased coffee can lids. When dough reaches lids, remove lids and bake at 350 degrees for 30-35 min. Remove from cans while still warm, but not hot.

[S_Wirth]

Blueberry Nut Bread (Whole Wheat)

3 cups whole wheat flour
2 cups sugar
4 eggs
1 cup oil
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
1 cup chopped pecans

Fold in 1 pint blueberries tossed w/flour

Bake in (2) 9 x 5 in. sprayed pans at 350 degrees for 50-55 min.

Cream sugar, eggs, then add oil. Whisk the flour, soda, cinnamon, salt together to blend well and gradually mix into sugar/eggs/oil mixture, fold in pecans, then blueberries. I have used 1/2 all purpose and 1/2 whole wheat flour, but recipe calls for all whole wheat.

[S_Wirth]

Blackberry Cobbler

This scrumptious recipe is supereasy & cooks up in just 30 minutes.

3 cups blackberries, stemmed & cleaned
2/3 cup sugar
1 tsp. cinnamon
1 Tbsp. flour
2 Tbsp. butter
1 cup water

Recipe for Sweet Biscuit Dough

1 cup self-rising flour
1/4 cup sugar
1 Tbsp. vegetable oil (I use melted butter)
3 Tbsp. cream

Combine 1st 6 ingredients in a sauce pan & bring to a boil. Pour into a baking dish or deep pie dish.

Combine all ingredients for Sweet Biscuit Dough in a bowl. Mix w/fork just until flour is evenly moistened. Drop the dough from a spoon onto the hot berry mix.

Bake at 425 degrees in center of oven for 30 min., or until cobbler dough is slightly brown & puffy.

Serve w/cream or ice cream.

[S_Wirth]

Berry Crisp

4 cups blackberries or blueberries
1/4 cup firmly packed brown sugar
3 Tbsp. flour
1/2 tsp. cinnamon

Topping

1/2 cup flour
1/2 cup oats
1/2 cup firmly packed brown sugar
1/4 cup white sugar
1/2 cup butter, cut in
1/2 cup chopped nuts (I like more nuts)

Place berry mixture in 9 inch pan, sprinkle topping over berries. Bake 30 minutes at 375F degrees.

[S_Wirth]

Berliner Krantzer Wreaths (Germany)

3/4 cup butter or margarine
3/4 cup shortening
1 cup plus 2 Tbsp. sugar
2 Tbsp. grated orange peel
2 eggs
4 cups sifted flour
1 egg white
Red and green colored sugar

Mix butter, shortening, 1 cup sugar, orange peel and 2 eggs thoroughly. Stir in flour. Chill several hours or overnight. Roll small pieces of dough to the size of a pencil and 6” long. Place on ungreased cookie sheet. Form each to a circle, bringing one end over and through in a single knot. Beat one egg white until stiff; add 2 Tbsp. sugar. Brush tops of cookies with meringue. Sprinkle ‘wreath’ with green colored sugar and ‘bow’ with red colored sugar. Bake at 400 degrees for 9 minutes. Yield 4 dozen.

[S_Wirth]

BEEF CASSEROLE

1 1/2 pounds ground beef
1 cup chopped onions
1/4 cup milk
1 (10 1/2 oz.) can cream of mushroom soup
1 (8 oz.) pkg. cream cheese, softened
1 tsp salt
1/4 cup ketchup
1 can biscuits

Brown beef and onions and drain. Combine milk, soup & cream cheese. Add salt, ketchup & meat mixture.

Pour into a 2 quart casserole. Bake uncovered at 375 degrees for 10 min. Place biscuits on top. Bake at 375 degrees for another 15-20 minutes or until biscuits are golden brown. Serves 5-6.

[S_Wirth]

AMISH COUNTRY CASSEROLE

INSTRUCTIONS

1 Tbsp. olive oil
1 med. onion, chopped
1 pound ground beef
1 can (10 3/4 oz.) condensed tomato soup
1 pkg. (16 oz.) wide egg noodles
1 can (10 3/4 oz.) condensed cream of mushroom soup
1/2 tsp. paprika

In a large skillet, heat the oil over med. heat and saute the onion for 2-3 min. Add ground beef and cook for 6-8 min. or until browned. Stir in tomato soup and set aside.

In large soup pot, cook noodles according to pkg. directions; drain well and return noodles to pot. Stir in the mushroom soup.

Preheat oven to 375 degrees.

Coat a 3 qt. casserole dish with non-stick cooking spray.

Place half the beef mixture into casserole dish. Add half the noodle mixture and repeat with the remaining beef and noodle mixtures.

Sprinkle with paprika and bake for 30 min. or until heated thru and bubbly.

[S_Wirth]

Ambrosia Salad

NSTRUCTIONS

1 14 oz. can sweetened condensed milk (not evaporated milk)
1 cup sour cream
1/2 cup lime juice
1 20 oz. can pineapple chunks or tidbits, well drained
1 can (11 oz.) mandarin orange segments, well dained
1 1/2 cups grape halves
1 cup sweetened flaked coconut
1 cup mini marshmallows
1/2 cup maraschino cherries, well drained

In large bowl, combine the sweetened condensed milk, sour cream and lime juice; mix well. Stir in remaining ingredients; mix until well combined.

Cover and chill for at least 3 hrs. before serving. Can be frozen.

To prevent the cherries from "bleeding", try stirring into mixture just before serving.

[S_Wirth]

20 Minute Apple Butter

INSTRUCTIONS

8 cups apples (meas. after cooked/run thru food mill)
7 cups white sugar
1/4 cup vinegar (I use apple cider vinegar)
1/2 cup redhots
1/2 tsp. cinnamon oil OR 1 heaping tsp. ground cinnamon

Peel & core apples, cook until done. Measure ingredients in order in 5 qt. dutch oven type heavy pan. Bring to boil. Stirring constantly, reduce heat til it keeps bubbling rapidly & cook for 20 minutes. If cooked longer, it is hard to spread.

I use golden delicious or grimes golden apples.

Can be canned in jelly jars or pint jars & processed in hot water bath for 10 minutes.

Great with fresh cornbread!

• This topic was modified 9 years, 10 months ago by S_Wirth.

[S_Wirth]

Here is an oldie but still a favorite of ours:

Pistachio Salad (Watergate Salad)

(1) pkg. instant pistachio pudding
(1) large Cool Whip
--Mix the above 2 items together.

Add in: (1) large can (20 oz) crushed pineapple, juice and all
1/2 cup coconut
1 cup mini marshmallows
1/2 cup chopped nuts

Mix all together well and let stand overnight so flavors meld together well.

[S_Wirth]

Impossible Tomato Zucchini Pie

2 cups chopped zucchini
1 cup chopped tomato, fresh
1/2 cup chopped onion
1/3 cup grated Parmesan cheese
1 1/2 cups milk
3/4 cup Bisquick mix
3 eggs
1/2 teaspoon salt
1/4 tablespoon pepper

Heat oven to 400 degrees. Grease 10 inch quiche dish or pie plate 10 x 1 1/2 inches. Sprinkle zucchini, tomato, onion, and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high, or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean - about 30 minutes. Cool 5 minutes before cutting and serving. 6 servings.
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IMPOSSIBLE GARDEN PIE
2 c. zucchini, quartered & sliced
1 1/2 c. tomatoes, diced
1/2 c. onions, chopped
1/2 c. Parmesan cheese, grated
1/4 tsp. pepper
1 1/2 c. skim milk
3/4 c. biscuit mix (Bisquick type)
3 eggs

Heat oven to 400 degrees. Lightly grease 7"x11" oven proof glass dish. Sprinkle Parmesan cheese and pepper evenly over vegetables. Combine milk, biscuit mix and eggs. Beat until smooth, 1 minute and pour over vegetables. Bake about 30 minutes. Let set 5 minutes before cutting.
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Impossible Taco Pie

1 lb. ground beef
• 1/2 cup chopped onion
• 1 ( 1 1/4 oz.) envelope taco seasoning mix
• 1 can ( 4 oz.) chopped green chiles, drained
• 1 1/4 cup milk
• 3 eggs
• 3/4 cup Bisquick
• 2 tomatoes, sliced
• 1 cup shredded Monterey Jack or Cheddar cheese

Heat oven to 400 degrees. Grease glass pie plate, 10 x 1 1/2 inches.
Cook and stir ground beef and onion in skillet until beef is brown;drain. Stir in seasoning mix, dry. Spread in pie plate; top with chillies. Beat milk, eggs and Bisquick baking mix until smooth. Pour into pie plate. Bake 25 minutes. Top with tomatoes and cheese. Bake 8-10 minutes. Longer or until knife inserted in center comes out clean. Cool 5 minutes. Serve with sour cream, tomatoes and shredded lettuce if desired. 6-8 servings.
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Impossible Cheeseburger Pie

1 pound ground beef
1 1/2 cups chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
3 eggs
3/4 cup Bisquick baking mix
2 tomatoes, sliced
1 cup shredded Cheddar or process American cheese

Heat oven to 400*F. Grease pie plate, 10 x 1 1/2 inches. Cook and stir ground beef and onion in 10-inch skillet over medium heat until beef is brown; drain. Stir in salt and pepper. Spread in plate. Beat milk, eggs and baking mix until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake 25 minutes. Top with tomatoes and cheese. Bake until knife inserted in center comes out clean, 5 to 8 minutes. Cool 4 minutes. 6 to 8 servings.

• This topic was modified 9 years, 10 months ago by S_Wirth.