Baking Powder Biscuits

Wholesome Baking Powder Biscuits
Wholesome Baking Powder Biscuits
 4 cups Flour
2 Tablespoons Baking Powder
1 teaspoon Salt
2/3 cup Shortening (Butter works too), cold and cubed
2 cups Milk
Preheat oven to 450F.
Sprinkle baking sheet with a bit of cornmeal; set aside.
In large mixing bowl, combine flour, baking powder and salt. Stir well.
Using a pastry blender, cut cold butter into the flour mixture until the mixture resembles coarse crumbs.
Using a fork, stir in enough milk so dough leaves the side of bowl and rounds into a ball.
Turn soft dough out onto lightly floured surface and GENTLY knead about 10 times.
Gently roll out to 1/2″ thickness; let rest for a few minutes.
Cut with floured, sharp edged biscuit cutter.
Place on ungreased baking sheet that you have lightly sprinkled with a bit of cornmeal.
Bake in hot oven until gold brown, about 10 minutes.
Immediately remove from cookie sheet. Serve warm.
Buttermilk Biscuits:
Decrease Baking Powder to 5 teaspoons and add 1 teaspoon Baking Soda. Substitute Buttermilk for milk.
Cheese Biscuits:
Stir 1 cup shredded Cheddar Cheese, a sprinkle of Parmesan Cheese some chopped fresh chives into flour mixture.
Herb Biscuits:
Stir 1 1/2 teaspoons each  Sage, Thyme, Parsley into flour mixture.
Italian Herb Biscuits:
Stir 1 1/2 teaspoons each Basil, Oregano and a pinch of garlic powder into Flour mixture.
Whole Grain Biscuits:
Decrease flour  to 2 cups; add 1 1/2 cups Whole Wheat flour, 1/2 cup mixed Grains: Ground Flax Seed, Wheat Germ, Ground Rolled Oats
 

Saucy Mocha Pudding

Sometimes I have a little bit of coffee left over in the morning; if it is dribs and drabs, I can shamelessly pour it down the drain or if I am in desperate need of a little caffeine hit, I might gulp it down cold! The other day, however, I had quite a bit of coffee left over and I just couldn’t throw it out; then I remembered this dessert we used to have from time to time, way back when!

Saucy Mocha Pudding

 

Preheat oven to 350F

Combine in top of double boiler:
1/4 cup Cocoa
1/2 cup Brown Sugar
1/2 cup Granulated Sugar

Gradually stir in:
2 cups Hot Coffee
Keep hot, over simmering water.

Cake Batter

In small mixing bowl, combine and set aside.
1 cup Flour
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
In large mixing bowl cream together:
1/3 cup Shortening
2 cups Granulated Sugar
Add:
1 Egg
1 teaspoon Vanilla
Beat until light and fluffy.
Add dry ingredients to creamed mixture alternately with-
1/3 cup Milk
-beginning and ending with the dry ingredients.

Beat for a couple of minutes, occasionally scraping down the sides of the bowl.
Place an  8inch Square pan that has been lightly sprayed with Vegetable Oil spray on a cookie sheet. Then Scrape batter from bowl and spread evenly  into the baking dish.
Pour Hot Mocha mixture over cake batter.
Bake in 350F oven for 45 to 50 minutes.
Serve while warm with fresh Whipped Cream or a scoop of Vanilla Ice Cream.