3 tablespoons melted butter for brushing tops of biscuits
Pinch of salt
Preheat oven to 450 degrees. Spray a baking sheet with non-stick cooking spray. Set aside.
In a large bowl, combine flour, baking soda and salt. Slice butter into thin slices and add to flour mixture. Using a pastry blender cut butter into flour until mixture resembles small peas. Chill for 10 to 15 minutes.
Add buttermilk to flour mixture. Stir until just moistened.
Turn dough out onto a floured surface. Kneading 3 times. Press dough into a thick rectangle (9 x 5 inches) about ½ inch thickness. Fold dough over onto itself into 3 sections. Repeat process for 2 more times.
On a lightly floured surface, press dough to ½ inch thickness and cut with a 2 inch round biscuit cutter. Place dough side by side on baking sheet.
Cook for 13 minutes or until biscuits are lightly browned.
Melt butter with a pinch of salt and brush tops of hot biscuits.
I came up with this recipe for my Mother-in-law’s birthday. She wanted a chocolate cake along with cherries. I used a chocolate cake mix, chocolate pudding along with cherry pie filling and whipping cream to create this incredible dessert. Yes it is Heavenly!
1 box of chocolate cake mix with pudding in the mix, prepared in two 8 or 9 inch round cake pans
1 (3.9 ounce) box instant chocolate pudding prepared by following instructions on box
1 (20 ounce) can cherry pie filling
1 pint heavy whipping cream, chilled
½ cup powdered sugar
½ teaspoon vanilla extract
Optional Garnish: chocolate shavings
Follow directions on cake box to bake 2 (8 to 9 inch) round cakes. Set prepared cakes aside to cool completely.
Follow directions on instant chocolate pudding, prepare and set aside.
Place large mixing bowl and beaters in freezer for 30 minutes to chill before whipping the cream. Add cream to chilled bowl and beat with electric mixer on high until soft peaks form. Add powdered sugar and vanilla. Beat until cream hold peaks.
Using a bread knife cut cakes in half making 4 layers instead of 2.
On bottom of cake plate, spread 1 heaping tablespoon of pudding and cherry pie filling. Now place first layer on top of pudding/cherry mixture.
Next spread ½ of pudding on top of first cake layer along with ½ of cherry pie filling.. Second layer spread with whipped cream. Third layer spread with remaining pudding and cherry pie filling. Place top layer on cake and cover entire cake with whipped cream.
Optional: Garnish with chocolate shavings.
Keep in refrigerator until ready to serve.
Bless the Lord all my soul and all that is within me bless His holy name!
SOUP - In large stock pot, cook beef over medium heat until no longer pink. Stir in onions, taco seasoning, corn, beans, tomatoes, rotel and water. Stir until combined. Cover and cook for 15 to 20 minutes. Stir Occasionally.
CHIPS - In large sauce pan cover bottom with canola oil. Cut corn tortillas in long strips. Fry over medium/high heat until lightly brown. (This only takes a couple of minutes for chips to cook so watch it carefully.) Place chips on paper towels to drain excess grease. Salt to taste.
This is the BEST Cream Cheese Pound Cake I have ever tasted! For real. Very, very moist and what makes it even more yummy is the sugar glaze that you pour over the cake right out of the oven. It soaks into the cake and makes it extra moist.
In large bowl, beat butter, cream cheese together until creamy. Add sugar. Beat until well blended. Add eggs. Beat just until yellow disappears. Add Vanilla mix well. Add flour to butter mixture, beating at low speed until blended.
Pour into prepared bundt pan.
Bake for 1hour and 45 minutes or until wooded tooth pick comes out clean in center of cake.
To make glaze, in a medium bowl combine powdered sugar, vanilla and milk together. Stir until smooth.
Once cake is done. While still in bundt pan, poke small holes in top of cake and pour the glaze over the top. Let cool for 20 minutes then remove cake onto cake plate.
Cooking tip: To make cake extra moist place 2 to 3 cups of water in oven while cooking cake…