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I am so stoked to share this with you! This recipe is the first recipe I remember I made and became my own. I have always been interested in cooking, and my Mother, and Grandmother are incredible cooks, and I always hoped some of that came through. They taught me in highschool and my Mom and I came up with this recipe, and it was the first one that only I could make perfectly, have you ever had one of those? One where you just HAD to make it, or they didn’t turn out quite right? Well, this is my first one of those 
I perfected it and served it and gobbled it down. These biscuits come together SO quickly, literally ten minutes or so, and another 15 minutes to cook. They are super simple and really the only thing you need to remember is to not over-mix, and to not over cook. I hope you love them as much as I do!
- 2 1/2 Cups Flour
- 1 TBSP Baking Powder
- 1 tsp salt
- 1 TBSP Sugar
- 2 Cups Chilled Heavy Cream
- 1.Preheat your oven to 400 degrees.
- 2.Combine dry ingredients and mix well.
- 3.Gradually add the cream and mix until combined {sometimes, I use my hands!} But DON'T overmix.
- 4. Drop 1/4 Cup servings on an ungreased cookie sheet.
- 5. Bake until tops are pale and golden. {15-20 minutes}
- Note: I know the time on this is broad, but depending on where you live, and how your oven works, you really need to watch the biscuits. They will be done with you see the top beginning to brown, you can almost smell the done bread smell, you know?
Let me know if you have any questions!
Traci
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My husband loves hashbrowns. But, I don’t. I don’t really mind eating them, but I HATE making them. Not anymore, though! I had seen this floating around on pinterest, but never actually clicked on a link because I figured it probably didn’t work or was too much hassle or some other dumb reason. Probably because I didn’t want to add anymore to my thousands of pins. Seriously, thousands… Anyway…
I decided to try it. All I did was wash three golden potatoes, grate them in a cheese grater, and add some kind of seasoning. Salt and pepper is fine, I used Johnny’s seasoning. I turned my waffle iron on to the highest setting and sprayed it with cooking spray. I put the potatoes in the heated waffle iron and closed it. I left them in for about 8 minutes. I would check them every so often because I’m sure every waffle iron is different. By the way, I have a belgium waffle iron, but I’m sure you could do it in any waffle iron.
That’s it. At the end of the 8 minutes we had hashbrowns! They were cooked well and crunchy and there was almost no cleanup involved.
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My grandma loves to write. I am pretty sure I inherited my love of writing from her. She has books and books full of things she has written. I have always admired her and her dedication to her passions. She is a mother of 7 and a grandmother of who knows how many. She always has a smile on her face, and food in the oven One of my favorite memories of her is a time when I was at her house and she gave me breakfast in the morning. It was a bowl of cereal topped with a scoop of ice cream. Best breakfast ever. Why not have dessert first thing in the morning, right?
Anyway, when she found out I was doing these recipes, she gave me a few. This one is one she calls Famous Fuller French Toast. It is delicious. Think scone, only without having to make the batter.
For this recipe, you need:
), heat up enough oil to be able to submerge at least half of the bread (about 1/2 inch). Yes, it’s a lot of oil… but who said this would be healthy?
Dip a piece of bread in the batter. Wait a few seconds and turn it over. Coat it as good as you can with the batter. Then, put it in the hot oil. BE CAREFUL! The oil is HOT and it will splatter. Wear shoes (trust me). After a little while, flip the bread. I flipped each piece multiple times so it didn’t burn. You want to cook it until its gold brown on each side.The post Recipe #20: Famous Fuller French Toast appeared first on A Mouse In My Kitchen.
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Are you ready to have your mind blown? I learned how to make a smoothie that is super smooth, but dairy free. No yogurt or milk of any kind. The secret? Add an avocado. If someone else already knew this, you are now dead to me for the next.. 30 seconds.
Okay, now that that’s done with, I will share with you the recipe for this fantastic smoothie. Not only is it smooth and yummy, it’s good for you, too!
You need spinach, an avocado, a lime, and a mango/pineapple/strawberry frozen fruit mix.
So first, I put in about 2 handfuls of spinach with water. I blended that up because it seems like the easiest way to get the spinach blended well. Then, I put in a whole pitted and skinned avocado. I followed that with a few handfuls of a mango/strawberry great value frozen fruit mix. Then, I juiced about 1/4 – 1/2 of a lime over it. That’s it. Amazing. My kids even loved it.
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This is something I have fond memories of making with my dad. It is an easy breakfast-for-dinner meal, or I suppose you could have it for breakfast, too.
Wait until the other side of the bread is toasted. Remove from the griddle and enjoy! The post Recipe # 8: Eggs-In-Toast appeared first on A Mouse In My Kitchen.
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