Super Moist Cornbread

 

This is a super easy recipe to make and is also super moist.

The fun part is adding or switching ingredients to make it to your liking.

Sometimes I add red bell peppers; sometimes, I use jalapeños.  I even fold in a cup
or two of shredded cheddar cheese.  This recipe is certainly that flexible.

Don't want to slice it, then scoop it!  Yes, turn this recipe into a casserole by spooning
out a serving onto your plate.  

My friend Monica likes to entertain.  One night she was hosting a "Mexican" theme dinner.  
I took this recipe and made Cornbread Donuts.  They were a fun way to serve and eat.  They 
also looked for pretty on the buffet counter.  

Ingredients:
1 cup (158 g) cornmeal
1/2 cup (136 g) Linda's All Purpose flour 
1 tsp psyllium husk
3  tsp baking powder
1/8 tsp salt
1/2 cup sugar
1 can creamed corn (I used Glory Skillet Creamed Corn)
1/4 cup sour cream
2 large eggs, beaten
1/4 c oil
1/4 cup diced red bell peppers
2 TBS jalapeño, chopped fine (optional)
1 cup shredded cheddar cheese, packed

Directions:
1.  Preheat oven to 350 degrees
2.  Spray a large 8 x 12 baking dish or cast iron pan with cooking spray on the bottom and along the sides.
3.  Add cornmeal, flour, psyllium husk, baking powder, and salt in a large mixing bowl.  Mix well.
4.  Add sugar, creamed corn, sour cream, beaten eggs, oil, and peppers in the same bowl.   Mix well.  If you add cheddar cheese, you can fold it in now.
5.  Add the batter to the baking dish or cast iron skillet and spread evenly across the dish with a spoon.
6.  Bake in the oven for approx. 30-35 mins.  You will know cornbread is done by sticking a toothpick in the center of the cornbread, and the toothpick comes out clean.  Remove from oven and cool on a rack.

Topping Ideas:  Honey, butter, sour cream, scallions

To Make Donuts:  Spoon or Pipe the batter into the cavities in a non-stick donut mold. Wet fingertips to smooth the batter in the mold.  Bake for approx. 13-15 mins, or until the donuts are done.   

Panettone French Toast with Candied Citrus Syrup

Panettone French Toast with Candied Citrus Syrup

Panettone Bread is a sweet bread, usually made and eaten around December.  This bread was known to be first made in Milan, Italy.  It is domed-shaped and filled with candied fruit, like orange peel and raisins.  

Many different ingredients are added to this traditional bread, such as cherries, nuts, and other fruits.    

There is also a chocolate version on the market.  I researched this bread to see if I can find it gluten-free.  Much to my surprise, I did find it online at International Markets.  The problem was.....well,  I didn't want to pay the price they were asking for this bread.  So, I decided to just come up with a special recipe.

What are you planning on putting on your table soon?  Are you looking for a perfect breakfast or dessert to feed your family or guests?  Look no further; I did all the work for you.  I took some Gluten Free White Bread and made a traditional French Toast. Then I took candied orange peel ( please, if you buy this ingredient, stock up because it is hard to find other times of the year) and raisins and cooked them in a simple syrup.  I have to say that I usually do not have a sweet tooth, but OMGoodness, this syrup is amazing!  All the flavors are there.  It tastes just like the Panettone Bread, I remember. A dollop of mascarpone cheese balances the sweetness of the syrup.  So, go ahead and indulge.  It doesn't happen often.

Candied Syrup Ingredients:

1 cup water

1 cup packed brown sugar

1/4 cup candied orange peel

1/4 cup raisins

1 cinnamon stick

2 TBS heavy cream

Syrup Directions:

1.  In a medium-size saucepan, add water and sugar.  Heat on med/high until sugar is dissolved, stirring.

2.  Add orange peel and raisins.  Turn down the heat and simmer until the liquid is almost reduced to half.  Stir every 10 -15 mins.

3.  Add the cinnamon stick and simmer for additional 10 mins.

4.  Add cream and stir.  Serve over top of French Toast.

Garnish with a dollop of mascarpone cheese and candied fruit.

French Toast Ingredients:

1 loaf of White Bread (gluten-free)

6 eggs, beaten

1/4 cup cream

1/8 tsp salt

4 TBS butter for griddle

8 ozs mascarpone cheese

Garnish: Candied Raspberries, blueberries, and orange slices

French Toast Directions:

1.  In a medium-size bowl, beat together eggs, cream, and salt.

2.  Heat griddle pan med/high heat.  Melt butter on the griddle.  (If you are making french toast in separate batches, divide butter accordingly).

3.  Add each slice of bread into the egg mixture.  Flip and coat the other side with egg mixture.  Add coated bread to the griddle.  Cook for approx. 4 mins on each side or until it is golden brown in color.  

Brazilian Cheesy Bread

 Pão de queijo, or Brazillian cheese bread, is a delightful snack and breakfast food that holds a special place in the hearts and palates of the people throughout Brazil.  

Its name translates to "Cheese Bread in Portuguese.  This popular treat originated in the State of

Minas Gerais has become a beloved part of Brazilian cuisine. In fact, you may recognize it as the bread commonly served a Brazilian Steak Houses, adding a delightful complement to the meaty feast.

I have had the pleasure of making these easy rolls with my Grandkids numerous times, and it never fails to amaze me how simple they are to prepare.  One of the remarkable aspects of Pão de queijo is that it is
naturally gluten-free, as it is made with Tapioca flour.  Sometimes, we make this bread with 
cheddar cheese.  These rolls are incredibly versatile and can be enjoyed alongside various soups.  

Ingredients:
1 1/2 cups tapioca flour
1 egg, large
1/3 cup olive oil
2/3 cups milk
1/2 cup feta cheese (or farmer's cheese)
1/2 cup parmesan or romano cheese

Directions:
1.  Add all ingredients to the blender.  Mix until thoroughly blended, scraping down the sides of the container if needed.
2.  Preheat oven to 400 degrees.  Grease a 36-count mini tart pan with cooking spray.
3.  Use a small cookie scoop to fill each well in the tart pan.
4.  Bake for approx. 20 mins or until golden brown.  Serve warm.

Antipasto Strata

                 

Antipasto Strata

Hosting parties are so much fun.  I get very excited about putting together a menu that my guests will enjoy.  It needs to always feed a bunch of people.

Cold Antipasto salads are always a good choice.  You can pretty much put whatever you want on an Antipasto platter.  It consists of Italian meats, cheeses, olives and assorted veggies.

But what do you do with the leftovers from your party platter?  I created a delicious way to use them up in this great new recipe.  A Strata is a fun and easy way to make a delicious meal with very little effort.  A Strata is basically a bread casserole soaked with an egg mixture, and filled with fruits or vegetables.    I took my leftover meats, cheeses and veggies, diced them all up and turned it into this beautiful Antipasto Strata.  Let's not forget about the dipping sauces. Throw it all in. If it's good enough to serve on a platter, it’s good enough to throw into a casserole dish.

Antipasto Strata

Ingredients:

10-12 slices Three Bakers 7 Ancient Grain Bread

1/2 cup honey mustard

1/2 cup basil pesto

6 slices provolone cheese

6 slices mozzarella cheese

1/2 cup shredded parmesan cheese

1/2 cup each Mortadella, pepperoni, sopressata and ham

1/2 cup each assorted veggies (olives, asparagus, roasted peppers, green onions, artichokes, pepperoncini peppers)

12 eggs, beaten

1 cup cream

Directions:

1. Preheat oven to 350 degrees. Grease 13 x 9 size baking dish

2. Spread each slice of bread with approx. 1 TBS each of honey mustard and pesto

3. Place bread slices on bottom of baking dish, spread side facing up

4. Add cheeses, meats and veggies in layers, as seen in video, or to your liking.

5. Beat eggs and cream. Pour over top of strata. Cover and let sit for 30 mins.

6. Bake for 45 mins, covered with aluminum foil. Bake additional 10-15 mins, uncovered.

7. Remove and let sit for 15-20 mins before slicing.

Savory Cheddar Buttermilk Biscuits

Savory Cheddar Buttermilk Biscuits

These biscuits are so easy to make and taste so delicious too.

Your friends and family will think you worked all day making these.

Super Moist on the inside but little crisp on the outside.

I decided to go with a savory taste for this recipe, but they

can be made without the herbs.

Ingredients:
16 ozs Gluten-Free Bisquick Mix
2-4 TBS sugar
4 TBS melted butter
2 cups buttermilk
1 large egg, beaten
2 TBS Romano cheese (or parmesan)
1 tsp garlic powder
2 TBS fresh parsley chopped extra fine
1/8 tsp salt
1 cup shredded cheddar cheese

Directions:
1.  Preheat the oven to 375
2.  In large mixing bowl add all ingredients, except shredded cheddar.  Mix well
3.  Add cheddar cheese and fold into batter.
4.  With large scoop (approx 2 - 2 1/2 inch) form 2 inches apart on a large greased baking sheet.
5.  Bake for 20-25 mins

Note:  Recipe makes 18 biscuits.  You can divide the recipe in half.  Cool the biscuits, store them in zip lock bags, and place them in the refrigerator.

Extra Ingredients:  Rosemary, chives, scallions, cilantro, feta instead of Cheddar cheese

Bacon fat is a nice addition.  Substitute half of the butter for bacon fat.

Blackberry Bacon Grilled Cheese

Ingredients:

8 slices of 7 Ancient Grains Bread

1 stick butter, softened

1 cup fresh blackberries

16 slices Fontina Cheese (8 ozs)

¼ cup basil, chopped

4 slices bacon, cut in half

Directions:

1. Butter one side of each slice of bread. Place bread, buttered side down, in hot non stick skillet (med/high heat).

2. Add 4 - 5 blackberries on each slice.

3. Add two slices of fontina cheese (or other good melting cheese) on top of blackberries.

4. Add approx. 1 tsp chopped basil on top of cheese.

5. Add two small pieces of bacon

6. Add more blackberries

7. Add two more slices of cheese, then top with additional slice of bread (buttered side up).

8. Grill until golden brown, approx. 3-4 mins. Flip and brown remaining side.

Makes 4 Sandwiches

Additional Flavor Idea: Sautéed Onions

Granola Custard Triffle with Fresh Fruit

What is a Trifle?
A Trifle is a dessert with layers of cream and fruit with a sponge cake or some
other form of cake or cookie, such as a ladyfinger.

It was so much fun to create this exciting dessert.  I was thinking, "how
great it would be if I were to create a granola, but also incorporate
tiny cubes of raisin bread".  This way, the bread could replace the cake, giving
the trifle a nice tasty crunch, when baked.
Adding the oats and almonds gives this recipe a nutty chewing effect, which you
would be expecting to find.  The slightly sweet flavors
 from the honey and sweet and savory from the pungent taste
and aroma of the cinnamon, brings this dessert to a new level.
Can you just taste it now?

Make this recipe ahead of time and chill.  You will be
pleasantly surprised how amazing this is.

This recipe can also be assembled into individual dessert bowl.
No time to make the custard?
Make this dessert with layers of your favorite yogurt.

Italian Custard Ingredients:

3/4 cups sugar

6 egg yolks

2/3 cups whipping cream

2 (8) ozs mascarpone cheese

2 TBS marsala wine

Directions:

1.  In medium size saucepan mix together sugar, yolks and cream.  Place on medium heat and stir continuously until starts to thicken (approx 5 mins).  Remove from heat and add to separate bowl.  Let cool for approx 15 mins.
2.  Add the mascarpone cheese and Marsala Wine and stir until incorporated.  Use electric mixer, if needed.  Cover 

Note: Custard may also be made in double boiler.

Granola Ingredients:

8 slices Three Bakers Raisin Bread

1 cup gluten free oats

6 TBS butter, melted

1/2 cup honey, I use local raw 

1 TBS cinnamon

1 TBS vanilla

1/3 cup sliced almonds

pinch salt

Granola Directions:

1.  Make small stacks of bread.  Slice into 1/4 inch slices.  Turn bread and slice opposite direction, making 1/4 inch cubes.  Place in bowl.

2.  Add all other ingredients to bowl.  Toss well making sure all bread and oats are coated.

3.  Place on large baking sheet.  Bake in pre-heated 350 degree oven for approx 13-15 mins.  Bread should be slightly toasted.  Remove and cool

Note:  Do not cover while still warm, if making ahead of time.  Let it dry out.

Fruit:

1 pint raspberries

4 ripe bananas

2 cups peaches, ripe

5 kiwi, ripe

Or any other type of fresh fruit

To Layer Triffle:

In large Triffle Bowl add approx 1/4 of the granola to bottom.  Add 1/4 of the custard on top of granola.  Add one variety of fruit across the custard.  Repeat these directions for remaining ingredients.  

Note:  Recipe may also be made with your favorite yogurt.  

Eggnog Bread Pudding with Eggnog Caramel Sauce

Eggnog Bread Pudding 

w/Eggnog Caramel Sauce

Who doesn't like the warm, comforting taste of a soft and delicious Bread Pudding.

Now add the warm, creamy Eggnog Caramel Sauce on top.  

This is definitely a WINNER!

For this recipe, I used Three Bakers Cinnamon Raisin Bread.  It paired

so well with all the accompanying ingredients.  

This recipe is also very easy to make and stays extremely moist.

Make ahead of time in time is limited.  But, you absolutely want to serve this

dessert warm.

Ingredients:

1 loaf Three Bakers Cinnamon Raisin Bread, cubed

8 Eggs, beaten

2 cups Eggnog, warm (not hot)

2 tsp vanilla

1 tsp cinnamon

4 TBS sugar

1/2 tsp ground nutmeg

4 TBS butter, room temp.

Directions:

1.  Cube bread and place on large baking sheet.  Bake in oven for 10 mins at 350 degrees.  Remove

2.  Grease a round bundt pan.  Place toasted bread into pan.

3.  In medium size mixing bowl add remaining ingredients.  Whisk well until incorporated.  Slightly warm, if needed to completely melt butter.  

4.  Pour egg mixture over top of cubed bread in bundt pan, soaking all cubes.  Gently press down every few mins to pack, allowing egg mixture to rise to top.  Do this for 30 mins allowing bread to soak up all the wet egg mixture.  Bake at 350 degrees for approx. 40 mins.  

5.  Remove from oven, loosen edges with knife.  Let cool for approx. 20 mins before removing bread pudding from pan.  Flip onto serving plate.

To make Sauce:

4 ozs cream cheese

1 cup eggnog

1/4 cup caramel sauce

1 tsp vanilla

1/2 tsp ground nutmeg

1/2 tsp cinnamon

Directions:

1.  Add all ingredients for sauce in medium size sauce pan.  Heat on med/low, stirring until warm and all ingredients are incorporated.  Serve over top of bread pudding.  

Easy Pumpkin Butter

1 stick sweet, salted butter, softened

1/4 cup can pumpkin 

3 TBS brown sugar

1/2 tsp vanilla 

1 tsp pumpkin pie spice

1 tsp ground Cinnamon 

With an electric mixer or whisk mix all ingredients well.  Store in a plastic container in the fridge.  The recipe may be doubled. 

Brussel Sprout Panzanella Salad

Panzanella Salad is a rustic salad made with cubed of buttery toasted

bread and a mixture of fresh vegetables.  Panzanella comes from the words

"Pane" meaning bread in Italian and zanella meaning small bowl.  The word

possibly might come from the word panzana, meaning "food".  This salad was 

perfected by farmers on the fields of Tuscany.  It was a creative way 

for them to use up any fresh veggies they needed to.  

I decided to put a little twist on this popular salad by adding a hint of coconut oil 

to the roasted Brussel Sprouts.  I added a can anchovies, yes with the oil, for a saltiness kick.

I also added about 3 TBS of the bacon fat then tossed it all together

with fresh veggies and cubes of Three Bakers Gluten Free Bread.

See my Recipe Ingredient list below:

Ingredients:
1 1/2 lbs cooked Brussel Sprouts
2 TBS olive oil
2 TBS bacon fat
2 TBS coconut oil
1 can anchovies, in oil
1 small garlic clove, minced
2 TBS lemon juice
2 TBS cider vinegar
1/4 cup red onion, sliced thin
1/4 cup fresh basil, chopped
1 cup tomatoes, sliced
6 slices of bacon, chopped
1/2 cup olives
1/2 cup cucumbers, sliced 
4 slices Three Bakers Gluten Free Bread, toasted and buttered, then cubed.

Directions:
1.  Saute Brussel sprouts in olive oil, bacon fat, coconut oil and anchovies.  Stir and cook over med/high heat until anchovies dissolve.  Approx. 5 mins.  Remove from heat and add to bowl, including grease.
2.  Toss remaining ingredients.  Serve

Cherry Coffee Strata

Move over Pineapple Upside Down Cake.  This is my Cherry Coffee Upside Down Strata.  Stuffed with creamed brie and chunks of coffee flavored bread cubes.  Topped with sweet taste of the very well known "Door County Cherries".


Ingredients:
8 cups cubed bread, packed.  Toasted
1 jar Chopped Cherry Jam
3 (5 ozs) pks creamed brie cheese
10 large eggs, beaten
1/4 cup espresso coffee, strong
8 TBS butter, melted
1/4 cup cherry syrup
1 tsp cinnamon
1/4 tsp salt
2 TBS white sugar (optional)




Directions:
1.  Heat oven to 375 degrees.  Add cubed bread to large baking sheet.  Toast in oven for 15 mins.
2.  Add cherry jam to greased cast iron skillet.  Spread across bottom.
3.  Add half of the bread to skillet.  Add spoonfuls of brie cheese to top, dividing evenly.  Add remaining bread to top of brie, spreading evening across skillet.
4.  Add beaten eggs, coffee, butter, syrup, cinnamon and salt to bowl.  Mix well.  Add egg mixture to skillet, over bread.  Let soak for 30 mins.  Press down occasionally to make sure all the bread soaking up egg.
5.  Bake for 15 mins covered.  Bake another 10 mins uncovered.  Remove from oven and sprinkle white sugar over top.  Rest for 10-15 mins.   Loosen edges with knife.  Flip onto serving dish.

Serves 8-10 people

Artisan Blackberry Lambrusco French Toast

1 cup Lambrusco red wine
1/4 cup brown sugar
1 TBS butter
1 cup blackberries, fresh
pinch sea salt
2 Egg Land's Best Eggs
4 slices Artisan Bread, or other thick sliced bread

1.  In medium sauce pan over medium to low temperature, add wine and sugar.  Stir until sugar is dissolved.  Add butter, stir then add blackberries and salt to taste.  Simmer to reduce liquid in half.
2.  In small bowl, beat eggs
3. On medium, heat saute pan.  Lightly grease with cooking oil and slab of butter.
4.  Dip bread into beaten egg, covering both sides.
5.  Place in saute pan, season with salt and cook until lightly browned on both sides.
6.  Drizzle with blackberry syrup, top with whipped cream.

Note:  Recipe makes 4 pieces of French Toast and serves 2 people.

1 pkg Stonefire Naan Flatbread (2 flatbreads)
1 small egg , beaten
4 TBS Grated Parm Cheese
1/4 cup prepared pizza sauce
8 tsp Fresh Goat Cheese
1/4 cup Fresh Chicken Breast
1 Red Cherry Pepper, diced
2 TBS Black Olives, sliced
2 TBS Green Onion, sliced
1 TBS Fresh Thyme

1. Preheat oven to 450 degrees.
2.  Brush flatbreads with egg wash, sprinkle with grated cheese.
3.  Place 4 dollops of pizza sauce on each bread.  Place about 1/2 tsp Goat Cheese in center of sauce.
4.  Sprinkle with Chicken Breast meat.
5.  Add peppers, olives, green onions and thyme.
6.  Bake approx. 12-15 mins

Incredibly Moist Corn Bread

1 cup flour
1 cup yellow cornmeal
1/2 cup sugar (adjust more or less to your liking)
1 tsp salt
3 1/2 tsp baking powder
1/2 cup sour cream
3 Tbs butter, melted
1 egg
1 can cream corn
1/3 cup vegetable oil

Preheat oven to 400 degrees.  Grease a small baking pan. (approximately 9 inch x 6 inch) or (9 inch round)
Mix all dry ingredients together.  Add remaining ingredient, whisk together.  Pour into baking dish
Bake for approx. 20 mins.

Carrot Cake with Cream Cheese Icing

Ingredients

• (puree in blender)
• 3 cups cooked pureed carrots
• 1 1/2 cups vegetable oil
• 4 fresh whole eggs
• 
  
• (add to mixing bowl)
• 2 cups sugar
• 2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 tsp ground cinnamon
• 1 tsp allspice
• 4 ounces finely chopped walnuts (optional)(walnuts can be added on top of icing instead of in cake)

Preheat oven to 350 degrees.  Grease and flour bundt pan.  Carrots, oil and eggs.  Add dry ingredients to mixing bowl.  Add wet ingredients to mixing bowl to combine.  Mix well using a hand mixer or whisk.  Add to bundt pan.

Frosting Ingredients:

• 1 cup powdered sugar (add more or less to get consistency for drizzling)
• 2-3 Tbs milk
• 8 ounces cream cheese (room temp)
• 1 tablespoon vanilla

Fruit Cake (Dates, cherries, pineapple and walnuts)

1 cup dates

1 1/2 cups boiled water

1 1/2 cups sugar
2 Tbs. melted butter
2 egg
1 tsp vanilla
1/2 tsp. salt
1/4 tsp. baking powder
2 tsp. baking soda
1/4 tsp cinnamon 
1/4 tsp ground allspice
2  cups flour 
1 small jar maraschino cherries
4 pineapple rings, diced 
1/2 cup chopped nuts


Method:  Pour the boiling water over the dates into blender. Let sit while mixing other
ingredients.

Cream together the sugar, butter, eggs and vanilla. Blend dates and water in blender until creamy.  Add to sugar mixture. Add dry ingredients mixing well.  Fold in cherries, pineapple and nuts
Pour into a greased bundt pan or two loaf pans.  
Bake for 55 to 60 min. on a 350degree oven.  Less baking time is required for loaf pans.

Banana Date Nut Cake (Bread)

Banana Date Nut Bread

1 cup dates

1 1/2 cups boiled water

1 very ripe banana

1 1/2 cups sugar
2 Tbs. melted butter
2 egg
1 tsp vanilla
1/2 tsp. salt
1/4 tsp. baking powder
2 tsp. baking soda
1/4 tsp cinnamon 
1/4 tsp ground allspice
2  cups flour
1/2 cup chopped nuts


Method:  Pour the boiling water over the dates into blender. Let sit while mixing other
ingredients.

Cream together the sugar, butter, eggs and vanilla. Blend dates, banana and water in blender until creamy.  Add to sugar mixture. Add dry ingredients mixing well by hand.  Fold in nuts
Pour into a greased bundt pan or two loaf pans.  
Bake for 55 to 60 min. on a 350degree oven.  Less baking time is required for loaf pans.

Chicken and Dumpling Buttermilk Biscuits

Chicken and Dumpling Biscuits
2 lbs chicken thighs
6 cups water
2 Tbs chicken base
6 carrots, peeled and diced
3 parsnips, peeled and diced
3 large celery stalks, diced
1 small onion, diced
2 large garlic cloves
1 Tbs herbs de provence (with lavender) (I make my own, see recipe on this blog)
4 Tbs butter (1/2 stick)
2 Tbs flour

1.  Boil chicken in water until cooked.  Remove chicken to cool.
2.  In same large pot add all ingredients (except butter and flour) to broth and simmer on med heat until vegetables are almost soft.
3.  In small pan melt butter, add flour and stir creating a roux. Cook for few mins.   Add to pot with vegetables, stirring.
4.  Pick chicken carefully from bone and place meat back into pot with vegetables, mix.  Discard bones.
5.  Add all contents of large pot to casserole dish.
6.  Add drops of biscuit dough on top, as shown in picture.  Bake for 20 mins then broil for addition 10 mins to brown.  Biscuit recipes below:


Biscuits:

• 2 cups all-purpose flour
• 2 teaspoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 8 tablespoons butter, cubed
• 3/4 cup Buttermilk
• 1.  In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture.  Add buttermilk.  Mix well. 
• 2.  Drop on top of your Chicken Soup mixture in large casserole dish.  
• 3.  Bake for 20 mins then broil for addition 10 mins to brown.

Gooey Cinnamon Rolls

1 lb pizza dough
1/4 cup sugar
1/8 cup cinnamon
salt, 1 pinch
butter
Roll out dough into oval shape.  In small bowl mix sugar, cinnamon and salt.  Sprinkle sugar mixture over top of rolled out dough.  Roll into long strip, like rolling a jelly roll.  Slice 1-1 1/2 inch pieces.  Lay face up into greased baking dish.  Cover, let rise to twice their size.  Add slice of butter to top of each roll before baking.  Bake 350 degrees for approx. 20 mins. or until lightly golden in color.

Glaze:
1 Tbs cream cheese
1 Tbs milk
1/8 tsp vanilla
salt, pinch
1/2 cup confectioner's sugar
Cream together cream cheese, milk, vanilla and salt.  Add sugar, mix until smooth.  Add additional milk or sugar to get to right consistency for drizzling.

Scratch Drop Biscuits

• 
  
• 
  
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon white sugar
• 1/2 cup chilled butter, diced
• 1 1/4 cups whole milk

Preheat oven to 450 degrees.  Mix flour, baking powder, salt, and sugar in a bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add milk a little at a time, stirring lightly between additions.  Drop the batter by spoonfuls onto a cookie sheet, and bake for 12 to 15 minutes, until the tops are golden.