Raspberry Cloud Delight

Valentine's Day Is Coming

Raspberry Cloud Delight

3 Simple layers of goodness

Layer One:  Crust

1/2 lb of butter or margarine

2 Tblsp sugar

1 1/2 cups flour

Beat butter and sugar together.

Incorporate the flour into the mixture to make a crust.

Spread crust in a 9" x 13" pan, sprayed with non-stick spray.

Bake crust at 325 degrees for 20 minutes. Cool.

Layer Two  Filling

1/2 lb butter

8 oz. cream cheese

2 cups powdered sugar

1 cup chopped nuts, I use walnuts usually

Beat butter, cream cheese and powdered sugar together.

Spread on cooled crust.

Sprinkle on the chopped nuts.

Layer Three Berry Goodness

1 cup boiling water

3 oz. raspberry jello

2 pkgs frozen raspberries

Mix boiling water, jello and raspberries.

Cook over medium heat, stirring constantly, until thick.

Pour over the cream cheese layer.

Chill 6 or more hours.

Serves: 12

ENJOY!

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Fresh Moist Quick Biscuits

     There's nothing like home-baked fresh biscuits, especially if you're having fried chicken or sausage biscuits and gravy!   This recipe not only whips together quickly and easily, but my favorite part is that they stay fresh and moist for days.  I don't have the patience for yeast breads very often, and I'm not a huge fan of the refrigerated canned biscuits.  So this recipe has replaced all of those options for me.

Kids can easily make these or just help with the cutting of the circles.  

Quick Biscuits

4 cups dry biscuit mix

1 cup of sour cream

3/4 cups lemon-lime soda 

1/2 cup butter

1.  Place the biscuit mix in a large bowl.

2.  Use a knife and fork to cut in the sour cream.

3.  Add soda to make a very soft dough, don't over mix

4.  Sprinkle flour or more biscuit mix onto a flat surface and pat the dough to about 1/2 inch thickness.

5.  Cut out biscuits using a cookie/biscuit cutter or a drinking glass.

6.  Melt the butter in a 9" x 13" glass pan.

7.  Put the biscuits in the pan and bake at 400 degrees until golden brown.

Makes between 15 - 18 biscuits depending on how thick you like them.

Store covered on the counter top for several days, even longer in the fridge (if people don't devour them.)

Microwave slightly to reheat them to perfection.

You can easily double this recipe and bake them on a large cookie sheets with short sides on it.

ENJOY!

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Toffee Glazed Almonds

     From my childhood, comes my mother's almonds that I still make every year for Christmas time!   I need to make a lot because I give so much of it away to friends and neighbors and my family loves it so much.  It's rather simple to make and is so much better fresh.  You can't buy candy this good because the nuts are so fresh.  I buy the raw almonds at Costco and they are very economical there.

Toffee Glazed Almonds 

2 cups raw almonds

1 cup sugar

4 tblsp butter (never margarine)

1 tsp. vanilla

salt for sprinkling

1.  In a heavy skillet, ( I love my cast iron pan for this)  slowly melt butter.

2.  Add sugar and almonds all at once.

3.  On medium heat, cook and stir constantly until the sugar melts into a syrup and turns a nice brown color.  This takes about 15 minutes.  

4.  Remove from heat and stir in the vanilla.

5.  Quickly spread the mixture onto a large greased cookie sheet.  

6.  When cool break into small clusters of several nuts.

7.  Sprinkle lightly with salt.

8.  Store in a container at room temperature.

I usually triple the recipe in my large skillet.  It doesn't take any longer to make and you get three times the finished product.

ENJOY!

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Better Biscuits

Better Biscuits

They're simple, delicious, restaurant, Southern Style, stay fresh for days biscuits.

Nothin' says home-cooked better than great biscuits.  And I like nothin' better than easy, but great. 

Only 3 ingredients...

4 cups biscuit mix

1 cup sour cream

3/4 cup lemon-lime soda

1.  Cut sour cream into biscuit mix using a fork and knife.

2.  Add soda and mix to make a soft dough.

3.  Pat or gently roll the dough out on a floured surface.

1/2" thickness makes about 18 biscuits 3 inches in diameter

1" thickness makes about 12 biscuits 3 inches in diameter

4.  Cut out biscuits using a round glass or cookie cutter.

5.  Melt 1/2 cup of butter into a 9" x 13" pan.

6.  Put the biscuits on top of the butter.

7.  Bake at 400 degrees or until golden brown approximately 12-15           minutes.  This time will depend on the thickness you chose.

8.  Store unused biscuits in an airtight container.  They stay fresh for several days and they microwave well to reheat.

Note:  A double batch will fill a 12" x 18 " with 20 biscuits cut 3 inches in diameter and 1/2" thick.  The ones in the picture are 1/2" thick.  I like them thinner for biscuits and gravy and thicker to go with fried chicken.

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Pecan Sweet Potato Casserole

Pecan Sweet Potato Casserole

(A sweet holiday side dish)

(makes one very full 9 x 13)

5 cups sweet potatoes

6 tblsp margarine or butter, melted

2 cup sugar

1 tsp salt

4 eggs, lightly beaten

2 cup milk

2 tsp vanilla

Topping:

2/3 cup butter

2 cups brown sugar

2/3 cups flour

1 1/2 cups chopped pecans

1 1/2 cups coconut

tiny marshmallows (optional)

1.  Preheat oven 350 degrees.

2.  Mix potatoes, sugar, salt and beaten eggs.

3.  Add to that mixture, butter milk and vanilla.

4.  Pour mixture in a greased 9 x 13 glass pan.

5.  Bake 35 minutes.

6.  Remove it from the oven and slightly cool while making the    topping.

7.  Melt butter, add sugar, flour, pecans and coconut, mix well.

8.  Drop by spoonfulls onto to the sweet potatoes and gently spread to cover.

9.  Return to the oven and bake another 20 minutes.

10. If desired, cover with tiny marshmallows and return to broil until marshmallows are lightly browned.  Watch this step carefully, they brown quickly and burn easily.  Don't leave them unattended.

Serves 12 - 16 adults

ENJOY!

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Holiday Ham Sauce

Holiday Ham Sauce

1 cup of sour cream

2 tblsp Dijon mustard

2 tblsp apple cider vinegar

1 tsp prepared horseradish

1.  Combine

2.  Chill until ready to serve, serve cold.

3.  ENJOY!

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Blueberry Compote Morning Delight

Blueberry Compote Morning Delight

(make ahead - oh yeah!)

Serves 12 adults

-

Foundation:
12 slices white bread - remove crusts and cube
12 - 16 oz cream cheese, cubed
1 cup blueberries (frozen is fine)
12 eggs
2 cups milk
1/3 cup maple syrup

Topping:
1 cup sugar
2 tblsps cornstarch
1 cup water
1 cup blueberries
1 tbls butter

Directions:
1.  Spray a 9x13 glass pan with non-stick cooking spray.
2.  Place the bread cubes, then cream cheese cubes, then the blueberries in the pan.
3.  Lightly beat the eggs, slowly add the milk and maple syrup.
4.  Pour the liquid over the bread and berries.
5.  Cover with foil and refrigerate overnight.

Bake, covered, at 350 degrees for 30 minutes, then remove the foil and bake for 25 minutes longer until golden brown and center is set.

While it's baking, you can make the topping.

Topping directions:
1.  In a medium pan, stir the sugar and cornstarch together.
2.  Add the water to the sugar mixture, stir and heat to boiling. 
3.  Add the blueberries and return to a boil.
4.  Reduce heat and simmer for 8 - 10 minutes.  If you used fresh blueberries they will burst when done.  
5.  Stir in the butter.

Serve the brunch warm, with a large spoonful of topping! For extra richness, but extra calories, add a dollop of whipped cream.

     It's so nice to be able to have company, especially for the holidays, and serve such a unique and delicious breakfast without rising early in the morning.

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