Awesome Light and Fluffy Biscuits

8 Tablespoons unsalted butter
4 Tablespoons Vegetable Shortening
3 Cups all-purpose flour
1 Tablespoon sugar
1 Tablespoon baking powder
1 Teaspoon salt
1/2 Teaspoon baking soda
1 1/4 cups buttermilk

1. Chill Fat: Cut butter and shortening into 1/2 inch pieces and refrigerate until chilled. 
2. Mix Dough: Pulse flour, sugar, baking powder, salt, and baking soda in food processor until combined. Add chilled butter and shortening and pulse until mixture resembles coarse mail.
3. Knead Dough. Transfer flour mixture to large bowl. Stir in buttermilk until combined. Turn dough onto lightly floured surface and knead briefly, 8 to 10 times, to form smooth, cohesive ball. Roll dough into circle about 3/4 inch think. 
4. Cut Biscuits.
5. Bake Biscuits at 450 until biscuits begin to rise - about 5 min. Reduce heat to 400, turn biscuits and finish cooking until golden brown, 10-12 more minutes. 

*America's Test Kitchen 

Warm Soup and Homemade Bread

Lentil Soup

2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stocks, chopped
2 garlic cloves, chopped
salt and freshly ground black pepper
1 (14 1/2 ounce) can of diced tomatoes
1 1/4 cups of lentils
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs or 1 teaspoon of dried
2/3 cup dried elbow pasta, whole wheat (optional)
1 cup shredded Parmesan

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots and celery. Add the garlic, salt and pepper and saute until all the vegetables are tender, about 5-8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Stir in the pasta, Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper to taste.

Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

* Recipe courtesy Giada De Laurentiis

Herb Garlic bread

1 Tablespoon of active dry yeast
1 teaspoon of sugar
1/4 cup warm water (105 to 115 degrees)
3 1/4 to 3 1/2 cups of all-purpose flour
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon fresh minced garlic
1 teaspoon salt
3/4 cold water
1 egg
1 teaspoon water

Dissolve yeast and sugar in warm water

Place 3 1/4 cups flour, basil, oregano, thyme, garlic, and salt in bowl. Attach bowl and dough hook to mixer. Turn to speed 2 and mix 30 seconds. Stop and scrape bowl. Continuing on speed 2, slowly add yeast mixture and cold water, mixing about 30 seconds. If dough is sticky, add remaining 1/4 cup of flour. Knead of Speed 2 until dough is smooth and elastic, about 3 minutes.

Cover; let rise at room temperature, free from draft, until doubled in size, about 1 1/2 to 2 hours.

On lightly floured surface, punch dough down several times, to remove all air bubbles, and divide dough in half. Shape each half into a ball. Place each ball on a parchment lined baking sheet. If I use my stone I do not use parchment paper. Combine egg and 1 teaspoon of water and brush top of each ball. Cover with greased plastic wrap. Let rise at room temperature ( 70 - 80 degrees) until doubled in size, about 1 to 1 1/2 hours.

Brush top of each loaf again with egg mixture. Bake at 450 for 15-18 minutes or until deep golden brown. Remove from pans and cool on wire racks.

*Recipe from Kitchen Aid instructions and recipe book with some modifications:)

CloudCakes

Cloudcakes

1 1/4	cups flour
1 1/2	tablespoons sugar
1	teaspoon baking soda
3/4	teaspoon salt
1 1/4	cups low fat buttermilk
1/4	cup sour cream
2	large eggs , separated, plus 2 extra egg whites
2	tablespoons unsalted butter , melted and cooled

1. Whisk flour, sugar, baking soda, and salt together in large bowl. Stir buttermilk and sour cream together in medium bowl until combined. Add egg yolks and butter to buttermilk mixture, and stir well to combine. With electric mixer or balloon whisk, beat all 4 egg whites in large bowl to soft peaks. Pour buttermilk mixture over dry ingredients and whisk until just combined. (Batter should be lumpy, with visible streaks of flour.) Using spatula, carefully fold whites into batter until just combined. Do not overmix--a few streaks of whites should be visible.

2. Heat 2 teaspoons oil in large nonstick skillet over medium-low heat for 5 minutes. Using 1/8-cup measure or small ladle, spoon batter into pan. Cook until bottoms are evenly browned, 2 to 3 minutes. Flip pancakes and cook until golden brown on second side, 2 to 3 minutes longer. Serve, cooking remaining batter and using more vegetable oil as needed to grease pan.

*From America's Test Kitchen

Noodle-and-Spinach Casserole

Our friends in NC made this dish for us while we were visiting some years ago. This has become a common dish on your dinner table. Thanks Jen!


1 (8 oz.) package of whole wheat egg noodles
1 lb. ground beef
2 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
1 (26 oz.) jar spaghetti sauce
1/2 tsp. each of basil, oregano and thyme
1 (10 oz.) package frozen, chopped spinach, thawed and drained
2 cups (8 oz.) shredded Monterey Jack cheese
1 1/2 cups sour cream
1 large egg, lightly beaten
1 tsp. garlic salt
1 1/2 cups (6 oz.) shredded Parmesan cheese

1. Cook noodles according to package directions; drain and set aside.
2. Cook beef and next 3 ingredients in a large skillet over medium heat, stirring until beef crumbles and is no longer pink. Drain and return to skillet. Stir in spaghetti sauce and basil, oregano and thyme.
3. Combine spinach and next 4 ingredients. Fold in noodles; spoon mixture into slightly greased 9x13 inch baking dish. Sprinkle with half of Parmesan cheese. Top evenly with beef mixture and remaining Parmesan cheese.
4. Bake at 350 for 30 minutes or until bubbly and golden.

Modified from Southern Living

Spicy Spaghetti Pie

12 oz. Vermicelli
salt
4 oz. sliced deli pepperoni, chopped fine
1 onion, chopped
3 (14.5 oz.) cans diced tomatoes
1/4 teaspoon red pepper flakes
3/4 cup heavy cream
1/2 cup chopped fresh basil
2 cups of shredded Mexican cheese blend

1. Adjust oven rack to upper middle position and heat oven to 475 degrees. Spray 9-inch pie plate with cooking spray. Bring 4 quarts of water to boil in large pot. Add pasta and 1 Tablespoon salt to boiling water and cook until al dente. Drain pasta and return to pot.

2. Meanwhile, cook pepperoni in large skillet over medium-high heat until crisp, about 2 min. Add onion and cook until softened, about 2 min. Stir in tomatoes, pepper flakes, and 1/4 tsp. salt and bring to boil. Reduce heat to medium and simmer until sauce is thickened and reduced to 4 cups, about 10 min.; cover and keep warm.

3. Transfer tomato sauce to pot with hot pasta. Add cream, basil, and cheese and toss to combine. Transfer mixture to prepared pie plate and press with spatula to flatten surface. Bake until golden brown and bubbling. 10-15 min. Let cool for 5 min.

Modified from Cooks Country

Rhubarb Crisp

Ingredients:

• 1 cup light brown sugar, firmly packed
• 1 cup all-purpose flour
• 3/4 cup quick cooking rolled oats
• 1/2 cup melted butter
• 1 teaspoon cinnamon
• 4 cups sliced rhubarb
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 teaspoon vanilla

Preparation:

In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish. Top with the sliced rhubarb. In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb.
Top rhubarb with remaining crumb mixture and bake at 350° for 45 to 55 minutes.

From About.com: Southern Food

Nadeau's Tried and True Pancakes

• 2 Eggs
• 2 Cups Milk
• 2 Cups Flour
• 1/2 Tsp. Baking Soda
• 4 Tsp Baking Powder

Mix till lumpy and enjoy!