Big Fluffy Biscuits

Ingredients:

2 cups all purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

2 tablespoons white sugar

1 large egg

1 stick butter

1/2 cup milk

Instructions:

Stir together flour, baking powder, sugar and salt in a medium mixing bowl or mixer. Cut in cold butter until mixture resembles course crumbs. Add milk and egg and stir together till all is incorporated. (Don't mix too much) Then turn out on a well floured surface and sprinkle mound with some flour, then quickly knead the dough by gently folding and pressing 10-12 times, keeping your fingers floured as needed. Roll out to about 1 inch thickness, and use a biscuit cutter or round cookie cutter to cut out biscuits and place on a piece of foil, or directly on baking sheet. Bake for 10-12 minutes at 350 degrees or until the tops begin to get golden. Serve hot with soft butter, marmalade, or Devon Shire cream! mmmmmm

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For the crust:
2 cups flour
1 stick of butter -softened
1/2 cup powdered sugar

For the squares:

1 stick of butter -softened
4 large eggs
2 teaspoons fresh lemon peel
2 cups granulated sugar
4 tablespoons fresh lemon juice
1 teaspoon baking powder
1/2 teaspoon salt

 

 

Beat the eggs, lemon peel, sugar, lemon juice, baking powder and salt together in a large bowl about 2 minutes, until the mixture is a light lemon color. Pour over crust and bake for 25 minutes.

Combine the ingredients for the glaze in a medium bowl until well blended. Pour over squares and cool. Cut into squares or triangles before serving.

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Italian Meatball Soup

 

 

5 small zucchinis sliced in rounds (approx. 2 cups)

1-2 med yellow squash diced (approx. 2 cups)

1 med yellow onion chopped

1 small can mushrooms (drained)

1 large can petite diced tomatoes (not drained)

1 large can tomato sauce

2 lbs ground beef

1 1/2 cups bowtie pasta

6-7 cups water

6-8 tsp Chicken bouillon (loose from Knorr can - can be found at Wal-Mart in specialty food section)

Kosher salt 1-2 tbs

Cracked black pepper 1 tsp

Onion powder 2 tsp

Garlic powder (approx. 1/2 tsp for whole batch of soup)

1/2 teaspoon ground or crushed Oregano

2 pats butter

 

Sautee onions, zucchini and squash in a large frying pan with butter salt, pepper, onion powder, and garlic powder.

When just beginning to become tender, transfer to a large stock pot and add canned tomatoes, sauce and mushrooms.

 

In a bowl, mix ground meat with salt, pepper, onion powder, garlic powder, oregano. Make tiny meatballs about 1/2 tsp each and brown in the same pan the veggie mixture was in.

When browned, place on paper towels to drain, then transfer to stockpot.

 

Add bowtie pasta and simmer on med for about 45 min.

 

Taste and add seasonings as needed.

 

Better when re-heated the next day!

 

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