Dixie’s Lemon Blueberry Biscuits
These drop biscuits are sooo delicious!!! They are a cross between a biscuit, a scone and a muffin. The three of us were ooing and ahhing over them. We ate them slightly warm and they had a wonderful lemon flavor and just bursting with blueberries. (My blueberries were pretty large, which I think made them extra special.)
- 2 cups all-purpose flour (10-oz.)
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 10 oz. jar lemon curd
- 1 large egg, room temperature
- 1/4 cup unsalted butter, melted
- 1 teaspoon grated lemon zest
- 1 cup fresh or frozen blueberries (you do not need to defrost them)
- 1/2 cup sifted confectioners’ sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon grated lemon zest
Preheat oven to 400 degrees. In a large bowl, whisk the first four ingredients. In another bowl, whisk lemon curd, egg, melted butter and lemon zest until blended. Add to flour mixture; stir just until moistened. Fold in blueberries.
Drop by 1/3 cupfuls 1 inch apart onto a baking sheet lined with parchment. Bake 15 to 18 minutes or until light brown.
In a small bowl, combine glaze ingredients, stir until smooth. Drizzle over warm biscuits.
Makes 10 to 12 biscuits.
“We were created to give God the glory.”
Ultimate Oatmeal Raisin Cookies
My grandson, Caleb, loves oatmeal raisin cookies. He is turning 16 tomorrow so Grandma had to bake him his favorite cookies. I guess he takes after his grandma because I love them also. Yum!
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1 cup dark brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3 cups old-fashioned oatmeal
- 11/2 cups raisins
Preheat oven to 350 degrees.
Combine butter and both sugars in mixer until creamy. Add eggs and vanilla and continue to mix until light and fluffy. (Color will lighten)
Mix your flour, baking powder, baking powder and salt together and add in the butter mixture. Mix just until combined. Over mixing may cause your cookies to be tough.
Then with spoon, stir in the oatmeal and raisins until combined.
Bake 11 to 13 minutes until golden, but still moist beneath cracks on top.
Remove from oven; let cookies sit on baking for 2 minutes before transferring to a wire rack to cool.
Makes about 3 1/2 dozen cookies.
“Look up from your failure, and you’ll find God standing ready to receive you.”
Rhubarb Custard Pie
I know the rhubarb isn’t up yet, but I was so hungry for a rhubarb pie, I got out my frozen rhubarb and made one for Easter.
I had always made the regular rhubarb pie, not the custard one, which my Mom always loved the best. But I have a daughter that just loves the regular one and I have to make it every year for her birthday.
Anyway, this custard pie is amazing. I like it as well, if not better, than my other pie Rhubarb Pie. I also made one for my daughter to try on her Easter, (we’re all still homebound because of the pandemic) so we’ll see what she thinks.
- 1 (9-inch) unbaked pie crust
- 1 1/4 cups sugar
- 1/4 teaspoon salt
- 3 tablespoons flour
- 2 eggs, beaten
- 4 cups fresh rhubarb, chopped into small pieces (1 1/4 lbs.)
- 1/2 cup sugar
- 1/2 cup flour
- 1/2 cup butter
- Pinch of salt
Preheat oven to 350 degrees. Stir together the dry ingredients for the filling. Stir in beaten eggs, then add rhubarb and mix all together. Pour into the unbaked pie shell.
Topping: Mix together the sugar and flour in a small bowl. Using a fork, cut in the butter until the mixture becomes “crumbly”. Sprinkle topping over the rhubarb filling. Bake for 1 hour. I baked mine for 1 hour and 20 minutes. But I baked my daughters for 1 hour and 10 minutes.
(If using frozen rhubarb, I put mine in a colander and run it under cold water to break it all up. Then I dry it with a paper towel. It can go into the pie frozen and won’t make it runny at all.)
“True love both confronts and restores.”
Crack Green Beans
These beans are fantastic!! I put my bacon in the oven so there isn’t much clean up. We love green beans in this house, so we try them many varied ways. Really, really good!!
- 5 (15-oz.) cans cut green beans, drained
- 8 slices bacon, cooked and chopped (Put bacon slices on sheet pan. Bake in oven 400 degrees for 20 minutes.)
- 2/3 cup brown sugar
- 3/4 cup butter, melted
- 2 tablespoons soy sauce
- 1 1/2 teaspoon garlic powder
Preheat oven to 350 degrees. Place the green beans in a 9 x 13-inch baking dish. Sprinkle on the cooked bacon. In a small bowl, mix the brown sugar, butter, soy sauce and garlic powder. Mix to combine. Pour over green beans. Bake, uncovered, for 40 minutes. Serve.
“The Bible has treasures of wisdom to mine.”
Kielbasa Sheet Pan Dinner
We’re still in our “shelter in place” mode from the Covid-19 pandemic, so I was trying to find a meal to put on the table with what I had in the house. This turned out really delicious!
- 2 lbs. kielbasa sausage (from freezer)
- 5 medium potatoes
- 1 lb. fresh green beans (mine were frozen)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Preheat oven to 400 degrees. Line a rimmed baking sheet with foil or parchment paper. Cut the potatoes into 3/4 inch cubes; add to pan. Trim ends from the green beans and add to pan. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and paprika. Roast for 25 minutes. Slice sausage in 3/4 inch slices and add to the top of roasted veggies. Bake for 25 minutes. Remove from oven; toss and adjust with salt and pepper, if needed. Serve.
“Everything God does is marked with simplicity and power.”
Amish Whole Wheat Batter Bread
It seems with the Covid-19 pandemic right now, there is a lot of baking going on. Very hard to find yeast in the stores, after I used up everything I had in the house. But a friend came through for me. So the baking began again. After the English Muffin Bread, I moved on to this batter bread. It is soooo yummy! And really easy to make.
This happens to be a recipe from the late Elizabeth Coblentz, The Amish Cook.
- 1 package active dry yeast
- 1 1/2 cups warm water (105 – 115 degrees)
- 3 tablespoons honey
- 2 teaspoons salt
- 1 tablespoon shortening, softened
- 2 cups bread flour
- 1 cup whole wheat flour (I used white whole wheat flour)
In a large bowl, dissolve the yeast in the warm water. (I used my mixer with the dough hook for the whole process.) Add the honey, salt, shortening, and 1 cup of the bread flour. Mix vigorously with a wooden spoon to form a wet batter. Gradually stir in the remaining 1 cup bread flour and the whole wheat flour until evenly combined. Cover the bowl and let the batter rise in a warm place until doubled in size, about 30 minutes. Stir the batter several times, then spread it evenly in a greased 5 by 9-inch loaf pan. Let it rise in a warm place until the batter reaches 1/2 inch from the top of the pan, about 40 minutes.
While the dough is rising, preheat the oven to 375 degrees. Bake for about 30 minutes, or until the top is golden and the bread sounds hollow when tapped. After removing the bread from the oven, brush it with butter or margarine for a softer crust. Remove the bread from the pan and cool it on a wire rack.
Makes 1 loaf.
“God gives fresh starts from the inside out.”
Mustard Pork Chops with Crispy Cabbage
This turned out to be absolutely delicious. You can make this in 30 minutes or less. I used thicker chops because that is what I had in the freezer, so I had to cook them a little longer to get them to 165 degrees. But it still was a pretty quick supper.
- 1/2 large head green cabbage, cut into 1-inch wedges (core left intact)
- 3 tablespoons unsalted butter, 2 tablespoons melted
- Salt and pepper
- 6 thin bone-in pork chops or 3 thicker bone-in pork chops, (1 1/2 pounds) trimmed of excess fat
- 2 teaspoons vegetable oil
- 1 cup low-sodium chicken broth
- 1/4 cup heavy cream
- 2 1/2 tablespoons grainy mustard
Adjust oven rack to upper-middle position and heat oven to 450 degrees. Place cabbage on baking sheet, drizzle with melted butter, and sprinkle with salt and pepper. Roast until cabbage is browned around edges, 20 to 25 minutes.
Meanwhile, pat pork chops dry with paper towels and season with salt and pepper. Heat oil and remaining 1 tablespoon butter in large skillet over high heat until foaming subsides. (I reduced the heat of my skillet because I was cooking thicker chops.) Cook 3 chops until well browned on both sides, 1 1/2 to 2 minutes per side. Transfer chops to serving plate and cover tightly with foil. Repeat with remaining chops.
Discard fat in pan. Add broth and bring to boil, scraping up browned bits with wooden spoon. Reduce heat to medium and simmer until thickened, 4 to 6 minutes. Add pork chops and accumulated juices to skillet. Add cream and simmer until thickened, 2 to 3 minutes. Stir in mustard and season with salt and pepper. Pour sauce over chops and serve with cabbage.
Serves 4 to 6.
“Everyone can do something to make the world better – we can let Christ shine through us.”
English Muffin Bread
Wow!! I got rave reviews after making this bread. We all just devoured it in minutes, it is so good!! I gave one loaf away to a friend so I had to make a second batch.
Now, you can serve it any way you like, but I prefer it toasted with a little butter and either peach jam or apple butter. Yum!!
- 5 3/4 cups all-purpose flour (1 1/2 lbs.)
- 2 1/4 cups warm water
- 1 tablespoon kosher salt
- 1 tablespoon, plus 1 1/2 teaspoons sugar
- 2 1/4-oz. packets Instant Yeast
- 1/4 cup melted butter, divided
- Cornmeal for dusting pan
In your mixer with dough hook, mix together flour, water, salt, sugar and yeast until moist with no dry pockets. The dough will be shaggy and very sticky. Spray a piece of plastic wrap with nonstick cooking spray and place it on top of dough. Put your bowl in a warm draft-free place until the dough looks puffy and has doubled in size, about 1 hour.
While the dough rises, spray two loaf pans with nonstick cooking spray and dust with cornmeal.
Divide the dough in half (you might want to spray your hands so it won’t stick to your hands), and put into the two pans. Cover again with sprayed plastic wrap and let rise another 30 minutes. While dough is rising, preheat oven to 350 degrees.
Place the pans on the center oven rack and bake for 30 minutes. Take out of oven and brush bread with half the melted butter. Return to the oven and bake another 10 minutes.
Turn loaves out of the pans on to a cooling rack immediately and brush all surfaces with the remaining butter.
Cool completely before slicing.
“Live as if Christ is coming back today.”
Ultimate Chocolate Chip Cookies
I have a gazillion different chocolate chip cookies on my blog, but I didn’t have the one recipe that I used over and over again. This is, by far, the best one of all.
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 cup unsalted butter, softened (2 sticks)
- 1 teaspoon vanilla extract
- 1 large egg
- 2 1/4 cups all-purpose flour (11.25 oz.)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup coarsely chopped nuts, optional
- 12 ounces semisweet chocolate chips (2 cups)
Heat oven to 375 degrees.
Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt. Stir in nuts, if using, and chocolate chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly, remove from cookie sheet. Cool on wire rack.
(I bake mine exactly 10 minutes. They always look like they are not done, but they are. I let them sit in the pan 5 minutes before I remove them to a wire rack. They cook a little more sitting on the pan.)
Servings: 3 1/2 to 4 dozen cookies.
“A caring word can accomplish more than we could ever imagine.”
Veggie Chopped Salad
This is a little different from the other salads on my blog. But equally delicious. It makes a fairly large salad so it would be great to serve at a holiday or a summer get-together.
- 3 cups finely chopped fresh broccoli
- 3 cups finely chopped cauliflower
- 3 cups finely chopped celery
- 2 cups frozen peas (about 8 oz.), thawed
- 6 bacon strips, cooked and crumbled
- 1 1/3 cups mayonnaise
- 1/4 cup sugar
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon cider vinegar
- 1/4 teaspoon salt
- 3/4 cup salted peanuts
In a large bowl, combine the first five ingredients. In a small bowl, mix mayonnaise, sugar, cheese, vinegar and salt until blended. Add to salad and toss to coat. Just before serving, stir in peanuts. Refrigerate leftovers.
“God’s love in our heart gives us a heart for others.”