Flower Girl Cottage : Recipes I Like

Tried & True

Recipes I've Tried and LOVED from Blogs

Magnolia Table Biscuit Recipe

PREP: 20 minutes, plus at least 30 minutes chilling COOK: 15 to 20 minutes COOL: 5 minutes

Makes about 20 biscuits

4 cups self-rising flour, plus more for the work surface
2 tablespoons baking powder
1 teaspoon baking soda
¾ pound (3 sticks) salted butter, cold, cut into ½-inch pieces or grated
2 large eggs, beaten, plus 1 large egg for brushing
1½ cups buttermilk, or as needed, plus 1 tablespoon for brushing
Jam or gravy, for serving

1. In a large bowl, whisk together the flour, baking powder, and baking soda. Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas.
2. Stir in the beaten eggs with a wooden spoon until combined. Stir in 1½ cups buttermilk until the dough comes together into a sticky mass. If it is too dry, add more buttermilk 1 tablespoon at a time, mixing after each addition, until it reaches the correct consistency. Cover the bowl and refrigerate for at least 30 minutes and up to overnight.
3. Position a rack in the middle of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper.
4. Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly 14 inches across and about ½ inch thick.
5. Use a floured 2¾- inch round cutter to cut out about 20 biscuits. If necessary, collect and pat out the scraps to cut more biscuits.
6. Transfer the biscuits to the prepared baking sheet, arranging them so that they all are touching.
7. In a small dish, beat together the remaining egg and 1 tablespoon buttermilk. Brush the mixture on the top of the biscuits.
8. Bake until golden brown, 15 to 20 minutes. Let cool slightly in the pan on a rack.
9. Biscuits are best the day they are made (and ideally fresh out of the oven!). Serve with strawberry jam or gravy, if desired. Store leftovers in an airtight container at room temperature for up to 2 days.
NOTE: For longer storage, arrange the biscuits about ½ inch apart on two parchment-paper-lined baking sheets and freeze until solid. Transfer them to a zip-top plastic bag and freeze for up to 2 weeks. There is no need to thaw them before baking.

Step by Step Cinnamon Buns
at
The Little Kitchen That Could

The Crock Pot Guys
http://crockpotguys.com/2011/09/to-die-for-roast/
To Die For Pot Roast
AWESOME !
I used a Chuck Roast and cooked on low for 4 hours
The gravy you make with this is SO yummy a little salty but yummy with smashed potatoes.

{Oven} Sun Dried Tomatoes

http://sweetlittlesmoothie.blogspot.com/2011/08/simple-oven-sun-dried-tomtoes.html

South Western layer Salad - Yummy Dressing !

Skip to my Lou

http://www.skiptomylou.org/2011/08/05/southwestern-summer-salad/

Broccoli Slaw

http://www.itsybitsypaperblog.com/2011/05/ramen-noodle-broccoli-slaw.html

Chocolate Heaven

http://inbetweenlaundry.blogspot.com/2010/11/slow-cooker-chocolate-pudding-cake.html

Chicken Parmesan

http://thepioneerwoman.com/cooking/2009/10/chicken-parmigiana/
I made this exactly following each step & ingredient - It turned out GREAT and even looked this GREAT.
I never knew about pounding the chicken and so from this recipe I've gone on to make other things using what I learned using Pioneer Woman's recipe shown here.
FYI - This recipe is not in the book "Pioneer Woman Cooks" which is a nice cook book for me - it is like a mini Home-Ec lesson

Almost-Too-Easy Buttermilk Biscuits