Biscuits

This recipe comes from my favorite cook right now Ina Garten, and "They are divine!" as dear Ina would say.  I've added a couple of variations that I've done a few times which produced fantastic results and wonderful accolades.

Biscuits

2 c.flour
1 T. baking powder
1 t. kosher salt
1 t. sugar
1 stick cold butter, diced
3/4 c. half-and-half

Combine flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment.  Add the butter and mix on low speed until the butter is the size of peas.  Add the half-and-half and combine on low speed. (Add any additions at this time and combine.)  Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick.  Cut out twelve circles with a 2 1/2-inch round cutter.

For Parsley Biscuits:
Add 1/2 c. chopped fresh parsley.  Make egg wash with 1 egg mixed with 1 tablespoon water.  Brush tops of biscuits before baking.

For Orange Biscuits:
Add 2 T. orange zest.  While baking biscuits, combine 1 c. powdered sugar, 2 T. fresh orange juice and 1 T. orange zest in a ziploc bag.  When biscuits are done, cut one corner off back and drizzle glaze over biscuits.

For Cheddar-Chive Biscuits:
Add 1 c. grated sharp cheddar cheese and 1/4 c. chopped fresh chives.

Chocolate Pound Cake

I can't begin to tell you how many of these cakes that I have made over the years.  Tyler loves this best for his birthday with peppermint ice cream.

Chocolate Pound Cake

1 c. butter
1/2 c. shortening
3 c. sugar
5 eggs
3 c. flour
1/2 t. salt
4 T. cocoa
1 c. milk
1 T. vanilla

Cream together butter, shortening and sugar.  Add eggs one at a time, beating well after each.  Add dry ingredients alternately with milk and vanilla.  Pour into a greased and floured tube or bundt pan.  Bake at 300 degrees for 1 hour, 20 minutes or until it tests done with toothpick.

The first time you cook this set your timer for 60 minutes, adding 5 minutes as needed until it tests done.  You can also cook this in two loaf pans, setting your time originally for 40 minutes and again adding 5 minutes as needed until cake tests done.

More Lemon Recipes . . .

This recipe for Lemon Bars comes from Paula Deen.  They are delicious!

Lemon Bars

Crust:
2 c. flour
1 c. powdered sugar
Pinch salt
2 sticks butter, room temperature (Remember it's Paula Deen!)

Filling:
 4 eggs
2 c. sugar
6 T. flour
6 T. freshly squeezed lemon juice
(I also added the zest of one lemon.)

Preheat oven to 350 degrees.  Spray a 9- x 13-inch pan with non-sticking cooking spray.

Make the crust by combining the flour, powdered sugar, and salt in a large bowl.  Cut in the butter to make a crumbly mixture.  Press the mixture into the pan.  Bake for 20 minutes.

Meanwhile, mix the eggs, sugar, flour, and lemon juice.  Pour this over the bake crust and bake for 25 minutes longer.  Chill. Sprinkle with powdered sugar, if desired.  Make 16 bars.

I had one as I was typing this, and Oh my Goodness!  It was so good!