Flaky Layered Buttermilk Biscuts

Pre-heat oven to 450*F

2c all-purpose flour

2TBSP sugar

1TBSP baking powder

1/4 tsp baking soada

1/2tsp cream of tatar

1/4tsp salt

3/4c butter

2/3c buttermilk

Combine all dry ingredients in large mixing bowl, cut in butter until butter is mixed in with flour and flour is a 'grainy' texture.

 Make a well for the buttermilk in the flour and butter mixture.    Stir until dough starts to cling together

Knead on a floured surface 10 to 12 times. 

 Roll dough out very thin.  I use a floured tea towel to roll my biscuits out on, it helps with the clean up.   

Fold dough over onto itself 3 or 4 times until dough is 1/2 inch thick, lightly roll over dough with rolling pin to help layers bind together.

Cut biscuits with floured 2 inch biscuit cutter or glass

Place on an un-greased cookie sheet and bake for 10-12 minutes.  These biscuits only turn a light tan, they do not turn golden brown, however they are flakey and buttery and my families favorite!  I hope you enjoy!

Yields 10 biscuits 

A make it up as I go dinner and my very first cake recipe that's all mine...

I made this up yesterday.... I was making dinner for a couple that we have been friends with for a while.... and "Italian" like meal sounded good.  It's light and fresh and I think it would be a great summer meal.

Light Pasta Dinner

• 10.5 oz Cherry Tomatoes
• 1 Bell Pepper
• 5 Sweet Italian Sausages
• 1/3 to 1/2 cup Extra Virgin Olive Oil
• 1 1/2 Sprigs Basil 
• 4 Cloves of Garlic
• 3 Cheese Italian Blend Cheese (Parmesan, Asigo and Romano)
• Large Shell Pasta

Cook the sausage per the method you best like, I cook in the skillet with a little water.  Quarter the tomatoes, slice the bell pepper into strips after you core and seed the pepper.  Finely chop the basil or I used Basil paste and used the amount that would be like using 1 1/2 springs (half the tube on the brand you see in the photo).  Set aside the vegetables and Basil.  Bring water to a boil and add 6 servings of dry large shell pasta.  In a large skillet on medium to medium high heat warm the olive oil, use more or less to your taste.  I pressed the garlic cloves in a press then added to the oil, if you don't have a press you could finely chop the garlic and then add the bail, careful not to burn the oil or garlic and basil.  Once the sausage is cooked slice the links into 1/4-1/2 inch cuts and add to the oil.  Once the noodles have cooked approx. 9-10 minutes the shells should be al dente or firm to tooth.  Drain water, place noodles back in the pot removed off the heat and then add olive oil and sausage mix and toss.  

I served with  garlic bread and a nice salad.

Blueberry Cake with Blueberry Cream Cheese Icing

And if you have company, you should have dessert, right???  Okay, so maybe that's my excuse... But I came up with my very first cake recipe... So here it goes..... and I had so much fun coming up with this cake... it's heavy and filling... but what fruit based cake isn't?!?

Cake:

Preheat oven to 375*F

• 3 cups All Purpose Flour
• 2 cups Sugar
• 1 TBSP Baking Soda
• 1 1/4 cup Milk
• 1/2 cup Butter, softened
• 1 1/2 tsp Vanilla
• 2 Eggs
• 1 rounded cup Blueberries

Put flour, sugar, baking soda into a large mixing bowl.  Add milk, butter, vanilla and eggs.  Beat on medium for approx. 2 minutes or until smooth with no lumps.  Puree blueberries in a food processor or blinder.  I used frozen blueberries, however fresh would work nicely too.

Puree Blueberries until fine.  Fold blueberry puree into batter.  Pour batter into two 9 inch pans that have been greased and dusted with flour.  Bake 30-35 minutes.

Icing:

• 4 oz of Cream Cheese 
• 3 1/2 cup Powdered Sugar
• 1/2 cup Blueberries

Puree Blueberries very fine, set aside.  Cream the cream cheese on medium speed with mixer.  SHIFT  in powdered sugar 1/2 cup at a time mixing on low speed.  Between the second and third cup of powdered sugar blend in the blueberry puree, then continue adding the powdered sugar is blended into the cream cheese and blueberries.  The icing will be between the consistency of frosting and glaze or a thin frosting.  Once the cakes have cooled lightly ice the top of the bottom layer, then top with the other 9 inch cake and ice the top.  I let some of the icing drip down the side of the cake for an appealing look.

A little dessert for breakfast.... yes, I think I will!

Inside-out Carrot Cake

Pre-heat oven to 400* F  unlined muffins cups bake better, however if you use liners grease the liners.

Filling:

8oz. package of cream cheese                                                               

1/4 c granulated sugar  

Microwave cream cheese on low power for 40 seconds.  Stir in granulated sugar, set aside.

Muffin Batter

2 1/4 c all-purpose flour                                                                                                                                      
1/2 c granulated sugar                                                                           

1/4 c light brown sugar, firmly packed                                                     

1 1/2 tsp baking powder                                                                           

1/4 tsp baking soda                                                                                 

1 1/2 tsp ground cinnamon                                                                     

3/4 tsp ground ginger                                                                               

3/4 tsp salt                                                                                               

2  large eggs                                                                                           

1 1/2 c water                                                                                           

1/3 c vegetable oil                                                                                   

1 c grated carrots, lightly packed; about 2 medium-large carrots. 

Combine all dry ingredients in large mixing bowl and whisk together.  Set carrots aside.  In a separate bowl combine all wet ingredients together and whisk until frothy.   Combine wet ingredients to dry and stir until well mixed (do not use a blender, this will make the batter tough).  Fold in carrots.  

How to Pour Batter

 In muffin tin fill cups 1/4 way full, then take 1 level TBSP of filling and place in center of muffin cup.  Then cover the filling with batter, fill the cups quite full, the batter should come with in about 1/4” to 3/8” to the top of muffin cup.  I top my muffins with coarse white sparkling sugar-you can find that in the the baking aisle with the decorator sugars and icings.  Bake for about 20 minutes.  Yields 12 muffins