My Wonderful World

W e l c o m e... And Enjoy!

Sunday, May 31, 2015

Sweet Potato Biscuits

I have to give credit where credit is due and that is to Mama Dip's Restaurant in Chapel Hill, NC.   She has been cookin' for many a year and continues today to have her finger in the operations.   Enjoyed a great breakfast there including eggs and fried chicken and grits.   Good breakfast with all the flavors of a southern meal.  

One of her offerings is Sweet Tater Biscuits....and they are so GOOD!

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Sweet Potato Biscuits

Biscuits, Breads

2 cups cooked, mashed sweet potatoes
1 stick butter; melted
1 1/4 cups milk
4 cups self-rising flour
  pinch baking soda
3 tablespoons sugar

Mix together the sweet potatoes, butter and milk until well blended. Stir
in the flour, baking soda and sugar. Shape the dough into a ball and knead
about 8 to 10 times on a well-floured board. Roll the dough out 1-inch
thick and cut with a 2-inch biscuit cutter. Bake in a greased baking pan in
a 400F oven for 15 to 20 minutes or until brown.

Notes:  ©Mama Dip

Yield: 15 biscuits

** Exported from Now You're Cooking! v5.93 **

We also enjoyed a few other breakfast offerings including  Fried Chicken and Eggs over Easy.  

Mama Dips Regular Biscuits

Saturday, May 30, 2015

Yellow Cakes for Summer Desserts

Summer is such a great time for desserts.....and the easier the better.   A nice bakery pound cake will fit the bill...but a home made yellow butter cake is even better.   I topped this layer with blueberries and fresh strawberries.   So good and no frosting required!

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Yellow Butter Cake

1 1/2 cups all-purpose flour; plus more for pans
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter; room temperature
1 3/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk

Preheat oven to 350F. Butter two 9-by-2-inch round cake pans; line the
bottoms with parchment paper. Butter parchment, and dust with flour,
tapping out excess; set aside.

Into a medium bowl, sift together flours, baking powder, and 
salt; setaside.

In the bowl of an electric mixer fitted with the paddle attachment, beat
the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down
the sides of the bowl as needed. Beat in eggs, one at a time, then beat in
vanilla. With the mixer on low speed, add the flour mixture in three parts,
alternating with the milk and beginning and ending with the flour; beat
until combined after each addition.

Divide batter between the prepared pans, and smooth with an offset spatula.
Bake, rotating the pans halfway through, until cakes are golden brown and
a cake tester inserted into the center comes out clean, 30 to 35 minutes.

Transfer pans to a wire rack to cool 20 minutes. 
Invert cakes onto the rack; peel off the parchment. 
Reinvert cakes and let them cool completely, top sides up.

Yield: 2 9-inch  round cake layers or
1 9x13 cake layer

** Exported from Now You're Cooking! v5.93 **

Sunday, May 17, 2015

Breakfast....MY Favorite

As you all know...breakfast is my favorite meal!!   Love it all, bacon, eggs, hash browns, sausage, gravy & biscuits.  Today was a little different and here's what happened.  

I diced up potatoes and added sliced kielbasa.  Sautéed until tender and then added to individual  oven proof  casserole dishes.   Topped with eggs and into the 400F. oven for 15 minutes.    Watch closely so you do not over cook the eggs.    

When eggs were beginning to set, I topped with shredded mozzarella cheese
and let it melt.   Salt and pepper to taste to finish the dish!!  

Afternoon addendum!!   Next time, I will make this with poached eggs
and then top with hollandaise sauce.  
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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017