Thursday, September 1, 2016

Big Hits

I'm adding two new sweet recipes to my repertoire! The first, I made for Lifepointe Night at church. The plate was licked clean, the Children's Pastor had two, our Head Pastor's wife asked for the recipe, and the Financial Pastor's wife took one home!

1 package (17-1/2 ounces) sugar cookie mix

  • 1 package (3.4 ounces) instant butterscotch pudding mix
  • 1/2 cup butter, softened
  • 1 large egg
  • 1 package (14 ounces) caramels
  • 1/2 cup evaporated milk
  • 2 cups mixed nuts
  • 1 teaspoon vanilla extract
  • 1 cup butterscotch chips                                                                    
  • In a large bowl, combine the sugar cookie mix, pudding mix, butter and egg. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until set.  In a large saucepan, combine caramels and milk. Cook and stir over medium-low heat until melted. Remove from the heat. Stir in nuts and vanilla. Pour over crust. Sprinkle with butterscotch chips.  Cool completely. Cut into bars. Store in an airtight container. Yield: about 3 dozen.


    A couple of nights later, I made these for a part of breakfast! Four of them didn't make it until morning!

    4 cups Bisquick (or other all purpose biscuit/baking mix)

  • 1 cup cold sour cream
  • 6 oz lemon lime soda (like Sprite or 7 UP…I usually use the generic brand)
  • 1 cup raisins
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • Glaze:
  • 1 1/3 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 2 Tablespoons milk

  • 1.  Preheat oven to 400.  Line a large baking sheet with parchment paper and set aside.
    2.  In a small bowl, combine brown sugar and cinnamon and set aside.
    3.  Place biscuit mix in a large bowl.  Add sour cream and cut it into biscuit mix until well combined and crumbly.  I usually use my hands but you could also use a fork or pastry blender.
    4.  Make a well in the center of the biscuit mixture.  Pour in the soda and let it bubble up for a minute.  Add raisins and using a large wooden spoon, fold together, handling the dough as little as possible.
    5.  Turn the dough onto a well floured board. Dough may be sticky, so sprinkle a bit of flour on top if needed.  Flatten the dough to about 1/4 – 1/2 inch, and spread surface with a thin coat of brown sugar/cinnamon mixture. Fold dough in half and turn a quarter turn.  Spread with another layer of brown sugar/cinnamon.  Repeat folding and spreading until you use all the cinnamon sugar and the dough is folded pretty high.
    6.  Using your hands. Flatten your stack of dough to about 1 inch high.  Using a medium sized biscuit cutter (about 3 inches), cut dough into biscuits.  For highest biscuits, DON’T twist the cutter as you push down. (I just used a pizza cutter to cut dough into squares.)
    7.  Place biscuits on prepared baking sheet, a couple of inches apart.  Bake for about 10 minutes, until tops and bottoms are lightly browned.
    8.  Once you remove biscuits from oven, prepare icing — in a small bowl, combine powdered sugar, vanilla, and milk.  Whisk until smooth and drizzle over warm biscuits.
    Makes about a dozen biscuits.

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