7-up Biscuits

I saw this recipe for Biscuits in All recipes and thought you may like to make some homemade biscuits for Thanksgiving or Christmas this year.  Forget all the refrigerated ones at the grocery store and try this.  I'm pretty sure your family will love them. Double or triple the recipe for a large family.  I made the below recipe in and 8x8 inch pan.

2 cups Bisquick

1/2 cup sour cream

1/2  cup 7 up

1/4 cup melted butter

Mix Bisquick, sour cream and 7 up.  Melt butter in bottom of cookie sheet or pan.   I used an 8x8 inch pan  and melted the butter first.  I then scooped by heaping tablespoons approx. 9  scoops as illustrated below.  Bake 425 until golden.

10/18/13

A no fail Basic Biscotti Recipe! Happy Baking!!

I'm going to visit my niece this coming week and my basic Biscotti are always welcome.  They love them and I'm figuring with our coffee these will be a wonderful addition.  If you didn't bookmark or copy this recipe you may want to do so..It is one of the easiest and I have never had anything but rave reviews on this basic recipe. This is a no roll Biscotti recipe.  Check illustration below.   Note:  Biscotti store well in a cool area of your home in a airtight container.


Happy Baking from my kitchen to yours..Have a wonderful day!!

1 cup butter (I use salted)
2 1/2 cup sugar, divided
6 eggs
2 tsp. almond, anise or vanilla extract
4 1/2 cups flour
4 tsp. baking powder
1 cup chopped almonds, or walnuts
1/2 cup dried cranberries, chocolate chips (optional)
4 tsp. milk

In a mixing bowl cream butter and 2 c.sugar.  Add eggs one at a time beating well after each addition.  Stir in extract.  Combine dry ingredients, add to creamed mixture.  Stir in almonds..

 Line a baking sheet with alum. foil and grease with cooking spray.  

 Divide dough in half, spread into two 12x3 inch rectangles on foil. (Drop by tablespoons approx. 8 full tablespoons in line)(picture will demonstrate how to do) and then with a wide knife or icing spreader go along sides to seal.  Do the same with the top before using a pastry brush to lightly coat some milk and sprinkle with remaining sugar.

I added cranberries and almonds to this one!

Bake 375 for 15 to 20 min. or golden brown and firm to touch..Remove from oven.  Reduce heat to 300.  Lift rectangles onto cooling rack..Cool 15 min. Place on cutting board and slice diagonally 1/2 in. thick. Place slices cut side down on ungreased baking sheet.  Bake 10 min. and turn cookies over and bake additional 10 minutes. Cool and store in airtight container. Tender and so yummy you'll want to make more.  

 Recipe makes 4 rolls..Two on each cookie sheet


1/22/12
5/7/13 

Chocolate /Cherry Biscotti:

This recipe was adapted from a Cooking light recipe and I found it to be a good choice for an option to my Almond Biscotti which is loaded with butter.  So those of you are conscious about too much butter in recipes may like to try this recipe as an alternative.  They are a bit heavier in texture but very good in my opinion.  Subsitute cranberries if you like or make them plain with orange or lemon extract.. I didn't roll my biscotti because I find dropping heaping tablespoons one after the other overlapping is much quicker and I know those of you who like quick and easy, this recipe is for you..Happy Baking!

   Enjoy

Chocolate, Cherry Biscotti

3 cups all purpose flour or 2 cups all purpose and 1 cup whole wheat flour

¼ tsp. Salt

1 cup sugar

3 large eggs

2 tablespoons canola oil

2 tsp. Vanilla extract

 1½ tsp. Almond extract or less (watch amount almond is very strong)

2/3 cup dried cherries or cranberries

½ cup chocolate semi sweet chips

Cooking spray

Preheat oven to 350.. Line a cookie sheet with aluminum foil and coat with cooking spray..

Combine flour and salt.. Set aside

Beat sugar and eggs with mixer, adding oil and extracts.. Beat for several minutes. Add flour mixture, beating at a low speed until blended well..Stir in cherries and chocolate chips..

Drop batter by tablespoons making sure to overlap..using approx. 8 tablespoons down the length of the cookie sheet.(Picture will illustrate)

Illustration of how to drop by tablespoons Biscotti batter.  Seal sides using a  wide knife or icing spreader.

Bake approximately 25 to 30 minutes or more until lightly browned.  Cool.. Turn oven to 325.  Cut diagonally into ½ slices ( use a serrated knife or electric knife)placing cut side down and bake an additional 5 minutes on each side.. Remove from baking sheet.. Cool completely. 

Note:  This is a small recipe and depending on how you cut the biscotti you can get anywhere from 25 to 40 biscotti.These Biscotti are a great breakfast food..Low in calories with lots of fruit...add some coffee or tea to complete.. 

Breakfast or anytime snacking these are super.

10/17/11 
6/3/13
 

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Crock Pot Beef Brisket

Hi and Good Day to everyone!  Thanks for stopping by and I hope you continue to visit my blog and Facebook page.

I love baking and cooking and trying new recipes as well as creating some new ones.  So please come visit me often.  I love making new friends and helping others who enjoy baking, cooking and welcome comments on my page and blog too! So on to the Crock Pot Beef Brisket recipe.

This was a first time using this type of roast and after I bought it I looked up the cut and quite honestly I didn't know if we would enjoy it. 

I also was using a new seasoning from Trader Joe's.  It is called 21 Seasoning Saute'.

Starting off is a little information about Beef Brisket.

Note:  Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. Wikipedia

Since this was a new cut of roast for me I found it necessary to check out the best way to cut the roast.  The link below provides a good example of how to.

How to slice a beef brisket 

Seared roast in crock pot.  Look at the rich color of the roast.

2 lb. beef brisket roast 

2 T Trader Joe's brand 21 Seasoning Saute. 

1 red onion sliced 

1tsp. Salt

1 cup beef broth

Liberally Season roast. Mine was a two pound roast but if yours is larger season accordingly.

A great buy at half off the original price.   It was worth a first try at the $8.59 price. 

 In a large pan place 2 T olive oil.  Sear roast on both sides and place in crock pot fat side up with beef broth . I put half the broth in the crock first and then add the rest of the broth to it.

 Place 1/2 cup beef broth  in crock pot . Add roast, add the other 1/2 cup and top with sliced red onion.  Cook on low 6 to 8  hours or until tender.  Let roast rest for 10 minutes.  Slice thin approximately 1/4 inch slices.  Place back in drippings until ready to serve.

As it turned out the roast was very good.  Quite better than expected but it did cook on low for at least 8 hours.  The seasoning was different than I usually use but I can say we did like it very much.

I'll post some photo's later of the entire meal.  I planning of serving fresh asparagus along with it too!

From my kitchen to yours,

Easy Peach Cobbler

What do I do when I am bored~~~~~~~~ I bake!

Three good size peaches were starring me in the eye and I was so tempted to make a peach torte but figured cobbler would be easier and hubby would probably enjoy it better.  Aren't I a nice wife? lol  Cool weather makes me want to bake!

I didn't follow any specific recipe but I did remember to jot down what I did.  Here goes:

 

In a medium size pan place 2 cups sliced peaches, 1/2 cup sugar, 1 cup water and a teaspoon lemon juice.  Stir.  Bring the peaches to a boil and cook until peaches are tender and liquid is thickened slightly.  Set aside to cool.

***Note: You could use canned peaches too which might be easier.  I'd drain the peaches and thicken the juice with a little corn starch over medium heat until slightly thickened and you would probably get the same results with less work. LOL

  Cobbler topping:

In a large bowl place
 1 egg
 1/2 cup sugar,
 3 T melted butter,
 1/2 cup milk
 and a slight amount (approx. 1/4 cup) of cooled peach liquid and then add 2+ cups of Bisquick biscuit mix , mixing until all is blended using a large spoon.  (You have to play this safe and start with 2 cups of Bisquick and if the mixture is too thin add a slight bit more Bisquick or if it is too thick add a slight bit more of milk). I'm hoping my explanation is clear.  

Next lightly grease a small baking pan.   Place the cooked peaches juice and all in the bottom of pan.  Top with approximately 6 Large tablespoons of baking mix, sprinkle a little cinnamon on top and bake at 400 degrees approx. 20 to 30 minutes until top is browned and juice is bubbling around edges.  Cool slightly before serving. 

Enjoy!  Top with a little vanilla ice cream if desired! Yummy!

10/22/14