Fluffy Biscuits

May 29, 2014 Sharon Leave a comment

“Where’s the Biscuits?” This is what my husband will jokingly say if I make a nice big dinner and there aren’t any biscuits. So last night for dinner, I made these light, fluffy biscuits so that he wouldn’t be able to make his little joke. What a spoil sport I am!

There are a few tricks to making great fluffy biscuits. First of all, use cold butter cut into thin slices and cut it into the flour with a pastry cutter.

Add the milk all at once to the flour and stir it up with a fork. Add additional flour until the dough is no longer sticky. I usually end up adding up to 3/4 cup additional flour.

When you knead the dough, fold it over in half and press it down then repeat that about 4 or 5 times then put it on the counter to roll them out.

If you place the cut out biscuits with their sides touching in your baking pan, they kind of assist each other in rising up tall, versus spreading them apart on the baking dish.

After the biscuits are baked, brush the tops with melted butter.

Ingredients:

2 cups self rising flour
1 tablespoon sugar
1 stick of butter
1 1/4 cup half & half

Directions:

Preheat oven to 450° F. Combine flour and sugar in mixing bowl. Cut butter into flour until crumbly. Stir in half & half until moistened. Add additional flour as you knead the dough until the dough is no longer sticky.

Sprinkle a little flour on a clean counter and rub some flour on your rolling pin. Place the dough on the counter and roll it out to 1/2 – 3/4″ thickness. Cut out biscuits using a round cookie cutter. (I use a small can that has both ends cut off – like an olive can or green chile pepper can)

Place on baking dish with sides lightly touching. Bake for 10 – 14 minutes. Brush tops with melted butter.

These light, fluffy biscuits will be a hit at your next meal! Enjoy!

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Here’s the Pinterest link for these awesome biscuits: Light Fluffy Biscuits

Sharon Springfield

Light Fluffy Biscuits

Desserts, Mousse

S’mores Mousse Cups

May 28, 2014 Sharon Leave a comment

Today’s recipe is from InKatrinasKitchen.com and is a recipe for S’mores Mousse cups.

S’mores Cups Recipe

YIELD: 8 mini dessert cups

PREP TIME: 15 minutes

TOTAL TIME: 3 hours, or overnight

“Fluffy S’mores no-bake mousse cups

INGREDIENTS:

8oz Cream Cheese, room temperature
4oz package of chocolate pudding (powder)
2 Cups powdered sugar
1/2 Cup Biscoff spread
8oz tub of Cool Whip
2-3 Tablespoons milk
marshmallows and graham crackers for garnish

DIRECTIONS:

In the bowl of your electric mixer combine cream cheese, powdered sugar, pudding powder, milk, and Biscoff spread.
Fold in Cool Whip
Pipe into cups of any size and garnish with graham crackers and marshmallows.
Chill for at least 3 hours or overnight (will become a firmer consistency)

NOTES:

I have also made this in a 9×13 dish layered between graham crackers.
Biscoff spread gives a hint of graham cracker taste in the dish. You can substitute peanut butter if you do not have Biscoff available to you.
I did not try this recipe with fresh whipped cream so I do not know if you can substitute it for the Cool Whip.”

~This delicious recipe brought to you by In Katrinas Kitchen
http://www.inkatrinaskitchen.com/2012/09/smores-cups-staying-connected-verizon.html

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Here’s the Pinterest link for Smores Mousse Cups: Smores Mousse Cups

Sharon Springfield

Smores Mousse Cups

Cakes, Desserts, Pie, Southern

Pecan Pie Cake

May 27, 2014 Sharon Leave a comment

Pecan Pie Cake

This recipe comes from a facebook post and is from the blog Sweet Jeanette. (http://sweetjeanette.blogspot.com/2011/12/pecan-pie-cake.html) Jeanette got the recipe from Southern Living Magazine.

We all know Southern Living recipes are all awesome and Pecan Pie and Cake all rolled into one must be good. So here’s the recipe:

Pecan Pie Filling

1/2 cup firmly packed dark brown sugar

3/4 cup dark corn syrup

1/3 cup cornstarch

4 egg yolks

1 1/2 cups half-and-half

1/8 tsp salt

3 TBSP butter

1 teaspoon vanilla extract (the real stuff)

Whisk together the first 6 ingredients in a heavy 3-quart saucepan until smooth. Bring to a boil over medium heat, whisking constantly, and boil for 1 minute, or until thickened. Remove from heat; whisk in butter and vanilla. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill at least 4 hours.

Now for the cake….

Pecan Pie Cake

3 cups finely chopped pecans, toasted and divided

1/2 cup butter or margarine, softened

1/2 cup shortening

2 cups sugar

5 large eggs, separated

1 TBSP vanilla extract

2 cups all-purpose flour

1 tsp. baking soda

1 cup buttermilk

3/4 cup dark corn syrup

Sprinkle 2 cups pecans evenly into 3 generously buttered 9-inch round cake pans; shake to coat bottoms and sides of pans.

Beat butter and shortening at medium speed with an electric mixer until fluffy, and gradually add sugar, beating well. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in vanilla.

Combine flour and baking soda. Add to butter mixture alternating with the buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in remaining 1 cup pecans.

Beat egg whites at medium speed until stiff peaks form, and fold one third egg whites into batter. Fold in remaining egg whites. (Do NOT over mix). Pour batter into prepared pans.

Bake at 350 for about 20-25 minutes. I always set timer to go off 5 minutes before to be safe. Silly oven!

Check for doneness with the old toothpick inserted into center test.

Cool in pans on wire racks for about 10 minutes, then invert onto the wire racks. Put some wax paper down under the wire racks… Trust me! You’ll be glad you did!

Brush the tops and sides of layers with corn syrup, and cool completely. (See, aren’t you glad you listened?)

Spread half of pecan pie filling on one layer, pecan side up. Place second layer, pecan side up, on filling, and spread with remaining filling. Top with remaining layer, pecan side up.

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Here’s the Pinterest link for Pecan Pie Cake: Pecan Pie Cake

Sharon Springfield

Pecan Pie Cake

Breakfast, Hash Brown Potatoes, Potatoes

Waffle Iron Hashbrowns

May 26, 2014 Sharon Leave a comment

Here’s an neat trick that I saw on Pinterest for making waffle iron hashbrowns that I tried and loved and just had to share. It was really easy, quick and made our breakfast more special than usual.

Here’s how I did it:

Thaw frozen tater tots and crumble into a bowl. Heat waffle iron and brush with a little cooking oil. (You can probably skip this step if your waffle iron is well seasoned. I used oil because our waffle iron is new and it was probably unnecessary after all because the tater tots are already oily.)

Spread a layer of the crumbled tater tots evenly over the surface of the waffle iron. Close the lid and mash it down really hard. Let it cook until the waffle iron indicates that it’s done. You can peek at it after a couple minutes. Let it cook until it’s crispy and lightly browned.

Remove the cooked hashbrown from the waffle iron and repeat with the remaining potatoes until you’ve run out of potatoes.

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Here’s the Pinterest link for Waffle Iron Hashbrowns: http://www.pinterest.com/pin/280278776784238250/?ref=waffle-iron-hashbrowns

Sharon Springfield

Waffle Iron Hashbrowns

Cakes, Desserts, Southern

Mississippi Mud Cake

May 20, 2014 Sharon Leave a comment

Mississippi Mud Cake

Easy version:

Brownie mix for 9×13 size pan
3 eggs
1 stick of butter, melted
1/2 cup half & half
1/2 cups chopped pecans
1 large container of Marshmallow fluff
1 container of dark chocolate frosting

Prepare a 9×13 glass baking dish by greasing it with crisco or butter.

Mix up the brownie batter substituting butter for the oil called for in the mix, half & half instead of water and 3 eggs instead of one. (If your mix’s instructions are different, just adjust the amounts of butter and milk to the called for amounts of oil and water.) Stir in the nuts after the batter is no longer lumpy. Spread evenly in the baking dish and bake according to the times given on the mix.

Cool brownie layer on a wire rack for 30 minutes. While still slightly warm, spread the marshmallow fluff all over the top of the brownies. Cool in refrigerator for 30 minutes.

Remove the lid and foil from container of frosting. Microwave for 30 seconds and stir until smooth and pourable. Pour over the marshmallow layer, spreading it if necessary to coat the whole cake.

Cover with plastic wrap and refrigerate for a couple hours before serving.

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Here’s the Pinterest link for Mississippi Mud Cake: http://www.pinterest.com/pin/280278776784206954/

Sharon Springfield

Cooking With Sharon Springfield

Monthly Archives: May 2014

Fluffy Biscuits

Light Fluffy Biscuits

S’mores Mousse Cups

S’mores Cups Recipe

INGREDIENTS:

DIRECTIONS:

NOTES:

Smores Mousse Cups

Pecan Pie Cake

Pecan Pie Cake

Waffle Iron Hashbrowns

Waffle Iron Hashbrowns

Mississippi Mud Cake

Mississippi Mud Cake

Sharing my love of cooking and favorite recipes with you!