Amish Triple Butter Biscuits
I can’t tell you how delicious these biscuits are!! You can make these at the last minute because you most likely will have all the ingredients in your pantry and frig. They are very quick and easy. I made breakfast for supper last night and served these with our bacon and eggs.
The picture is not great. I was in a little bit of a hurry and didn’t put the biscuits in the pan real pretty, but that certainly didn’t make a difference in taste. Even though they don’t look like they don’t pull apart, they do.
- 3 cups all-purpose flour (one cup of whole wheat may be used)
- 1/2 teaspoon salt
- 3/4 teaspoon cream of tartar
- 1 tablespoon sugar, optional (I used)
- 4 teaspoons baking powder
- 1 cup butter (2 sticks) (I used unsalted)
- 1 large egg
- 1 cup whole milk
Preheat oven to 425 degrees.
While oven is preheating, place 1/4 cup butter a 7 x 11″ baking dish or a 10″ round cast iron skillet and place in oven to melt. (A well-seasoned cast iron skillet really shines at creating the crispy edges, or use a glass baking dish for the prettiest job of browning.)
While the pan is in the oven, blend flour, salt, cream of tartar, sugar, baking powder, and then cut in the remaining butter.
Lightly beat 1 egg in 1 cup of milk before stirring it into the flour mixture.
Remove the buttered pan from oven. Butter should be melted and just slightly browned.
Do not knead the biscuits, but instead use a large cookie/ice cream scoop to immediately scoop out balls of dough into the buttered pan. Biscuits should be nestled together somewhat tightly.
Quickly place back into oven and bake for 20 to 25 minutes or until the tops are lightly brown.
Makes 10 to 12 biscuits.
“Wherever we are and whatever the challenge, Immanuel is with us.”
Strawberry Jell-O Pie
This is the most refreshing, creamy and easy pie to make! Summer is coming and will be the perfect dessert. You can use any flavor Jell-O you like. This makes 8 servings, but I cut mine in 12. Just the right amount for a treat.
- 2/3 cup boiling water
- 1 (3-oz.) pkg. strawberry Jell-O
- 1/2 cup cold water and enough ice to make 1 cup
- 1 (8-oz.) tub Cool Whip, thawed
- 1 ready-to-use graham cracker crumb crust (6 oz.)
Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk in Cool Whip until blended.
Refrigerate in bowl for 15 to 20 minutes or until mixture is thick enough to mound.
Spoon gelatin mixture into crust. Refrigerate 4 hours or until firm.
Makes 8 servings.
“What worries do you need to give to God today?”
Pineapple Coconut Fruit Dip
This is the most scrumptious fruit dip I have ever eaten! It is totally addictive. And so easy to make. I used strawberries, pineapple and grapes but you can use any fruit you like.
- 1 can (8-oz.) crushed unsweetened pineapple, undrained
- 3/4 cup milk
- 1/2 cup sour cream
- 3/4 teaspoon coconut extract
- 1 package (3.4-oz.) instant vanilla pudding mix
- Fruit of your choice
In a blender, combine all ingredients except fruit; cover and process for 1 minute or until smooth.
Serve dip with fresh fruit. Store in the refrigerator.
Yield: 2 cups
“What are some practical ways you can remind yourself or others that God is in control and He is able?”
Basil Tomato Soup with Orzo
This soup is scrumptious! My husband didn’t think he was going to like it, but after trying it, he asked for seconds. I think it may even be better the next day after the flavors have had a chance to blend together.
- 1 large onion, diced
- 1/4 cup butter
- 2 garlic cloves, minced
- 3 cans (28-oz.) crushed tomatoes
- 1 carton (32-oz.) chicken broth
- 1 cup loosely packed basil leaves, chopped
- 1 tablespoon sugar
- 1/2 teaspoon pepper
- 1 1/4 cups uncooked orzo pasta
- 1 cup heavy whipping cream
- 1/2 cup grated Romano cheese
In a Dutch oven, saute onion in butter for 3 minutes. Add garlic; cook for 1-2 minutes longer or until onion is tender. Stir in the tomatoes, broth, basil, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Meanwhile, cook the orzo according to package directions; drain. Add orzo and cream to soup; heat through (do not boil). Sprinkle servings with cheese.
Makes 16 servings. (4 1/2 quarts)
This makes a large batch, but I always love to freeze soup so I have it at a moments notice.
“What steps can you take to discern God’s leading or to acts on His call for your life?”
Chicken Pot Pie Soup
I made this for me and my grandson today. We both love chicken pot pie and we both loved this soup. Really easy to make too. Yummy!
- 1 disk, refrigerated pie dough
- 1/2 teaspoon plus a pinch of poultry seasoning
- 2 tablespoons unsalted butter
- 1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 cup half-and-half
- 3 medium Yukon gold potatoes, chopped
- 1 (10-oz.) package frozen mixed peas and carrots
Preheat oven to 425 degrees. Unroll pie dough onto a baking sheet and sprinkle with a pinch of poultry seasoning; cut into quarters. Bake until puffed and golden, about 10 minutes.
Meanwhile, melt butter in a large pot over medium-high heat. Add chicken and 1/2 teaspoon salt and cook, undisturbed, 2 minutes, then cook, stirring, 1 more minute. Transfer to a bowl. Add celery, onion, flour, 1/2 teaspoon salt and the remaining 1/2 teaspoon poultry seasoning to the pot and cook, stirring, 1 minute. Stir in 2 cups water, the broth, half-and-half and potatoes; cover and bring to a simmer. Reduce the heat to medium and simmer, partially covered, 10 minutes. Add the peas and carrots and simmer until the vegetables are tender, about 6 minutes. Return the chicken to the pot and simmer until cooked through, about 1 minute.
Divide among 4 bowls and top with the crust.
“When we feel weak in our prayers, God’s Spirit helps us in ways we can’t imagine.”
If you like Cheez-its, you will love these. Low carb and healthier. Bet you can’t just eat one.
- Sargento Ultra Thin cheese slices
I used Sharp Cheddar slices, but I think Pepper-Jack, Swiss or anything would be good.
Cut each slice into 4 squares and put them on a parchment lined cookie sheet. Bake at 250 degrees for 35 minutes.
“How sweet is the sound of God’s amazing grace!
Baked Pumpkin Donuts
To make these donuts you will need a donut pan. They are so moist and delicious!
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 3/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 cup sugar, divided
- 1/2 cup dark brown sugar, packed
- 1/3 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
Preheat oven to 400 degrees. Coat a donut pan with nonstick spray.
In a large bowl, combine flour, baking powder, pumpkin pie spice, salt and baking soda.
In the bowl of an electric mixer fitted with the paddle attachment, beat 1/2 cup granulated sugar, brown sugar and vegetable oil on medium-high until well combined, about 1-2 minutes. Beat in eggs, one at a time, until well combined. Beat in pumpkin and vanilla until just combined. Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated.
Using a piping bag fitted with a round piping tip or a large Ziplock bag with the corner cut off, pipe the batter evenly into the donut pan. Place into oven and bake for 10-12 minutes, or until donuts are slightly browned and spring back when touched.
In a medium bowl, combine remaining 1/2 cup granulated sugar and cinnamon.
When the donuts are done, cool for 10 minutes and brush the tops with butter, gently tossing in the cinnamon sugar mixture.
Serve warm or at room temperature.
Makes 12 donuts.
“Encouraging words bring hope to the human spirit.”