One thing I am realizing is that even though I’ve shared recipes, I’ve not shared much about the kids or really welcomed you into my kitchen for a meal.
My kids are now eleven and almost thirteen. Another chapter in my life is beginning, that is a mother of a teenager. Let me tell you, life has begun to get interesting. When this blog began in 2010, the boys were 5 and almost 7. Continue reading Peach Quick Bread→
My family loves pretzel rolls. Actually they like anything pretzel related – hard or soft. These rolls take extra work but are worth the happiness from your family when you finish this delicious treat.
You could serve them as a carb at your dinner table or you could use the rolls to make a delicious sandwich. Some ideas for a sandwich are a lunch meat sandwich, hamburgers, sloppy Joes, or pulled pork.
This is my second time participating in the Secret Recipe Club. I got moved to Group B when Group D was disbanded. This month I was assigned to Why I Am Not Skinny. Maxine is originally from South Africa but is currently living in Brussels.
This post was originally posted in January of 2011. I did not have a picture of the biscuits on this post. So I’m reposting this blog with a picture.
I made these for our family’s New Year’s Dinner. Everyone loved them because they are tasty. Tonight I was asked to bring the bread for our Sunday dinner. I was torn between making Easy Rolls, breadmachine rolls (haven’t posted this yet), or the buttermilk biscuits. I let the Wee One and Imaginative One be the deciding factor. They told me they wanted the biscuits. So that’s what we are having.
2 1/4 c self rising flour (store bought or homemade)
1 1/4 c buttermilk (or whole milk with a tablespoon of lemon juice added)
flour for dusting
melted butter for brushing baked biscuits
Cut butter with a into 1/4-inch-thick slices.Put butter slices on top of flour in a large bowl. Cut butter into flour with a long tined fork until crumbly.
Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour.
Fold dough over into itself, like you are folding a piece of paper into a letter, in three sections. Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased cookie sheet. Try to make sure they touch because this will help them rise higher.
Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.
My mom called me last night to tell me that she was going to come over to our house for Christmas. It’s been many years since she’s been at our house for Christmas so it was a nice surprise. The one thing she’s asked for was homemade goodies. I’m almost finished with the Christmas making and baking. There is a few goodies left to make.
This eggnog bread was one of those things. It’s easy to put together and makes a lot.