Tuesday, April 12, 2011

Feather Biscuits

Because my niece-in-law mentioned them, (thanks, Kristina!) and because I've never used that recipe before, I decided "Feather Biscuits" would be on tonight's menu.

At some point I may be a little more organized and actually create a menu out of the recipes in the "Home Cooked Heritage" cookbook, but for now I'm winging it. Hense, the feather-recipe. Haha!

Feather Biscuits, submitted by: Diane D.

Says Diane, This recipe came from my Aunt Sandi and is one of my favorites. We always eat biscuits and gravy Christmas morning. Try these and you'll know why they're my favorites.

2 c. flour

1 t. sugar

1/2 c. shortening

2/3 c. milk

1/2 t. salt

4 t. baking powder

1 egg

Combine dry ingredients. Cut in shortening. Mix egg and milk together and add to dry ingredients all at once. Stir until dough just follows fork around the bowl. Turn out on lightly floured board and knead tenderly about 20 strokes. Roll out 3/4 inch thick. Cut and bake on ungreased sheet at 450 for 10-14 minutes.

Ok, first of all, since I was looking for ways to use up leftover roast and potatoes, I turned the leftovers out into a large rectangular casserole and dropped the biscuits on top.

So, there was no rolling involved. I will give them another shot and roll them, I promise.

So, the verdict? These are amazing!! Thanks, Diane, the entire family thought they were better than my regular biscuits. (Mine does not include an egg. I think that makes all the difference!)

Denise, if you are reading this, try this recipe for your rendition of R.L.'s Cheddar biscuits. These are awesome!

Monday, April 11, 2011

Durrant Family Cookbook: Fruit Cocktail Cake

Have any of you seen "Julie and Julia?" It's the story of an adventurous lady who decides to recreate all the recipes in Julia Child's cookbook, Joy of Cooking.

She blogs about her successes and failures. I've decided that I will do the same thing.

I have an amazing cookbook created by my relatives. It's a collection of family favorites from aunts, cousins, grandmothers and great-grandmothers. I have several cousins who have expressed an interest in obtaining a copy on line.

While my uncle has access to several physical copies, I thought it would be fun to try recipes at home, then blog about my successes or failures, tips and tweakings.

Because I try to keep my blog anonymous, I will post page numbers of the cookbook and first names only of the submitting cook.

Here is the first: Fruit Cocktail Cake by: Carolyn C. (My Mom!)

It appears on page IX-8 of the cookbook.

Stir together: 1 1/2 c. sugar, 2 c. flour, 2 t soda, pinch salt and 2 well beaten eggs and 1 #303 fruit cocktail and juices. Pour into greased 9x13" pan. Sprinkle top with 1/2 c. brown sugar, 1/2 c. nuts. Bake for 1 hour at 325. While baking, mix icing up: 3/4 c. sugar, 2/3 c. milk, 1 c. butter. Boil 5 minutes and add 1/2 c. coconut, 1 t vanilla and pour over hot cake.

Editor's comments: I didn't open a can of fruit cocktail, I had a can of cranberry jelly, half a jar of pluots and some leftover crushed pineapple in the fridge. I threw these in the batter instead of the fruit cocktail.

I have a daughter who isn't a big fan of nuts, so I just tossed some halved pecans on top with the brown sugar, so that Chels could pick them out.

This was a hit with everyone! The caramel-ly flavors and texture, with coconut was more like a spice cake with German-type frosting than a cake with fruit in it.

I will definitely do this one again. I think using any jar of fruit would be very tasty!


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