Angel Biscuits

ANGEL BISCUITS

1 1/2 t. active dry yeast 1/2 cup warm water 5 cups all purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon salt 3 tablespoons sugar 1 cup butter flavor shortening 1 3/4 cups buttermilk Preheat oven to 400°F. Sprinkle the yeast over warm water and sugar, and allow to stand 5 minutes. Add buttermilk. In a large bowl, combine dry ingredients thoroughly. Cut in shortening. Make a well in the center of the dry ingredients and slowly pour in the buttermilk mixture. Pat dough together and knead gently 10 times. Do not overmix or the biscuits will be tough. Roll out to 1/2 inch or 3/4 inch thickness. Cut out circles. Place on greased cookie sheets with biscuits just touching each other, closely spaced. Brush with melted butter or cream. Bake at 400°F for 11-12 minutes or until lightly golden

Chicken Curry Casserole

Ingredients

2 cups cubed, cooked chicken breast

3 cups cooked jasmine rice

2 cups fresh or frozen broccoli

2 cups of grated sharp cheddar cheese

1 can of cream of mushroom soup

1/2 cup mayo

1/2 cup sour cream

1 1/2 teaspoons curry

1/2 t kosher salt

1T lemon juice

Preheat oven at 350 degrees

In a greased 9x13" baking dish assemble the casserole.

Cooked rice on bottom

Chicken on rice

Broccoli on chicken

Mix the soup, mayo, sour cream, curry, salt and lemon juice in a bowl, until smooth

Pour curry mixture over the broccoli, chicken, rice

top the casserole with the cheese.

You can also sprinkle paprika over the cheese for color if you like

Cover with tin foil and bake for 50-60 min.

Chicken and Steamed Dumplings

4 chicken breasts , cooked and cubed
2 carrots, peeled and diced
4 Idaho russet potatoes, peeled and diced
3 stalks of celery, chopped
1/2 bag frozen peas
1/2 bag of frozen corn

Broth

16 ounce can of chicken broth
1 can of cream of chicken soup
1/2 heavy cream
1 teaspoon fresh chopped rosemary

Dumplings

1 1/2 cup White Lily self rising flour
1/2 teaspoon cracked black pepper
a dash of salt
3/4 cup Buttermilk

Boil carrots, potatoes and celery until fork tender. Drain and add peas, corn and cubed chicken.

Mix broth and then put in veggies and chicken. mix well

Mix your dumplings and then take a Tablespoon worth of dough and drop onto the top of the broth-chicken-veggie mixture. Don't stir anymore. Continue to top with the dumpling dough until top is covered.

Bake at 400 degrees until dumplings are done.

Parker House Rolls

1 cup whole milk

2 pkg. dry yeast

1/2 cup butter, melted

1/4 to 1 tsp. salt

1/4 cup sugar

2 eggs

4-1/2 to 5 cups flour

more melted butter

Preparation:

Warm the milk in a small saucepan over low heat. Mix 1/3 of the milk with the dry yeast in a small bowl and let sit until bubbly, about 15 minutes. In a large bowl, combine remaining milk, melted butter, salt and sugar and beat until the sugar is dissolved. Then add the beaten eggs and bubbly yeast.

Add flour, 1/4 cup at a time, beating on high speed of stand mixer. This step should take at least 5 minutes. When the dough gets too stiff to beat, stir in rest of flour by hand, if necessary, to make a soft dough. Turn out onto floured surface and knead for 5 minutes, until smooth and satiny. Place dough in greased bowl, turning to grease top. Cover and let rise in warm place until light and doubled in size, about 1 hour. (I have also covered the dough well and placed it in the refrigerator overnight. This works really well. Let the dough stand at room temperature for 1 hour before proceeding with recipe.)

Punch down the dough and roll out on floured surface to 1/2" thickness. Cut with 3" round cookie cutter. Brush each roll with melted butter and fold in half to make half circles. Pinch edge lightly to hold, so the rolls don't unfold as they rise. Place in 2 greased 13x9" pans, cover, and let rise again until double, about 45 minutes. (If you refrigerated the dough, this will take longer, about 60-75 minutes.)

Bake rolls at 350 degrees F for 20-25 minutes or until golden brown. Remove from pan immediately and brush with more melted butter. Don't use the same butter you used when forming the rolls - melt some fresh just for this step. Makes 24 rolls

I have been looking for over a decade to find a parker house roll recipe that tastes just like my grandmother Bessie made. This was by far the closest! My kids loved these.

Sweet Potato Souffle

Sweet Potato Soufflé

4-5 good quality sweet potatoes

2 eggs

1/2 cup half and half

1-2 tablespoons flour

1/4 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

1 teaspoon rum extract

Peel and cube the sweet potatoes.

Add to a pot of boiling water and boil for approximately 20-30 minutes or until tender.

While the potatoes are boiling, preheat the oven to 350 degrees.

When potatoes are done, drain and mash (either by hand or in an electric mixer).

Add half and half, vanilla and rum extract, eggs, flour, and spices, mix with electric mixer until smooth.

Pour the mixture into a soufflé dish or casserole dish and top with streusel mix, then top with 1/4 cup walnuts (pecans are good too)

Bake for about 1 hour

Streusel Mix

1 stick melted salted butter

3/4 cup dark brown sugar

1/3 cup flour

1 teaspoon cinnamon

Mix together until crumbly, then top sweet potatoes with this and then top with nuts.

Note: no marshmallows on this, down here

in the South , using them on sweet potatoes constitutes blasphemy

Lemon Bars

Crust:
1 cup unsalted butter
1 3/4 cup flour (my fav is white lily)
2/3 cup powdered sugar (plus more for dusting)

Lemon filling
1 1/2 cup plain sugar
1/4 cup flour
1 tsp baking powder
4 eggs, whisked until frothy
1/2 cup lemon juice
zest of one lemon

Preheat oven to 350 degrees
Grease and flour a 9 X 13 pan

Crust
In a bowl, stir together flour and confectioner's sugar
Cut in butter until combined and crumbly.
Press mixture into bottom of pan.
Bake for 20 minutes or until golden.

Filling:
While crust is baking, prepare topping.
In a larger bowl, add sugar, flour, and baking powder.
Then add whisked beaten eggs ,lemon zest and lemon juice.
Mix well and pour on top of warm baked crust.
Bake for 20-25 minutes.
When cool, dust with sifted powdered sugar and refrigerate.
Cut into bars and enjoy them cold

Pumpkin Cinnamon Rolls

Ingredients
1 envelope (1/4 ounce) active dry yeast
1/4 cup warm water (100° to 110°)
1 teaspoon plus 2 tablespoons granulated sugar
2 eggs
1/4 cup (1/2 stick) unsalted butter, melted
1 can (15 ounces) solid-pack pumpkin ( I used Trader Joes Organic pumpkin)
5-1/2 cups all-purpose flour
3/4 teaspoon salt
Filling:
1/2 cup (1 stick) unsalted butter, softened
1/4 cup granulated sugar
1 cup packed light-brown sugar
1 tablespoon cinnamon
(I also added one tablespoon of pumpkin pie spice)
Glaze:
2 cups confectioners' sugar
3 tablespoons milk

Directions
1. Sprinkle yeast over warm water in large bowl. Add 1 teaspoon of the granulated sugar; let stand until foamy, about 5 minutes. Beat in remaining 2 tablespoons sugar, the eggs, butter and pumpkin.

2. Gradually add 5 cups of the flour and the salt, scraping side of bowl, until soft dough forms. Turn out onto floured surface and knead remaining 1/2 cup flour into dough, adding more if sticky. Knead for 10 minutes, until smooth. Dough will be soft.

3. Grease a bowl; add dough. Cover with plastic wrap and place in a warm spot until doubled, about 1-1/4 hours.

4. Coat two 13x9x 2-inch baking pans with nonstick cooking spray. Make Filling: Mix butter, granulated and brown sugars, and cinnamon in a bowl.

5. Punch down dough. Roll out half onto a lightly floured surface to form a 16 x 10-inch rectangle. Spread with half of the filling. Starting on one long side, roll up jelly-roll fashion. Pinch seam to close. Repeat with second half of dough and filling.

6. Cut each log crosswise into 12 generous 1-inch pieces. Arrange 12 pieces, cut-side down, in each prepared pan. Cover with plastic wrap; let sit in a warm spot until buns double in size, about 30 to 45 minutes. (You can refrigerate one pan overnight or cover plastic with foil and freeze at this point. Thaw in fridge overnight, then thaw on counter while preheating oven.)

7. Heat oven to 350°. Uncover pans and bake buns until they are golden brown and bubbly, 28 to 33 minutes (thawed buns, 36 minutes). Transfer to a wire rack; let cool 10 minutes.

8. Glaze: Blend confectioners sugar and milk. Drizzle over buns (about 1/3 cup per pan). Serve warm.
Recipe from Oct 09 Family Circle


I use my own recipe for cream cheese frosting
8oz room temp cream cheese
1/2 stick salted butter at room temp
I don't measure, I just pour in powdered sugar until I get the consistancy I like
1teaspoon of desired flavoring (rum, maple, vanilla)
beat together until smooth.