What’s Cookin’ in the Parsonage?

This is what I saw out my kitchen window early Sunday morning while preparing our dinner…

This picture doesn’t do the scene justice, but the sun was coming up over the hill and the colors were even prettier than they look here. It’s wonderful to have a lovely view out my kitchen window. I often see bunny rabbits or squirrels down in the yard and get to watch them while I clean up my prep dishes. I love that.

This girl’s becoming a regular weekend visitor, but I love having her home. She’s had a frequent ride, so that’s enabled her to get away from school for a day (long enough to get her laundry done!). I’m glad we are close enough for her to be able to come home frequently. You know your children have grown up when they come home to visit and bring a hostess gift! How sweet!

I used Allen’s Green beans. I cooked them with a couple tablespoons of butter in their liquid until the liquid evaporated, then added the pearl onions, and a couple slices of cooked bacon, crumbled, and cooked them until the onions had cooked.

The red potatoes were a simple dish for Sunday. I quartered red potatoes, drizzled them with olive oil, salt and pepper, and placed them in a baking dish. I set my oven timer to let them bake for 45 minutes. They were nice and crispy on the bottom side – mmmm.

The biscuit recipe was a new one I tried from Cooking Lite Cookbook. I didn’t care for the consistency, so I’m not going to share the recipe. However, I’ve made the Angel biscuits from Cooking Lite and they’re just as good as any other biscuit recipe I’ve made.

Angel Biscuits

1 pkg dry yeast (about 2 1/4 tsp)

1/2 cup warm water (100 – 110 degrees)

5 cups all-purpose flour

1/4 cup sugar

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 cup vegetable shortening

2 cups low-fat milk

Cooking spray

1 tbl butter or marg., melted

1. Dissolve yeast in warm water in a small bowl, and let stand 5 minutes

2. Lightly spoon flour into dry measuring cup, level with a knife. Combine flour and next 4 ingredients in a large bowl. Cut in the shortening with a pastry blender until mixture resembles coarse meal. Add yeast mixture and buttermilk, and stir just until moist. Cover and chill for 1 hour.

3. Preheat oven to 450 degrees.

4. Turn dough out onto a heavily floured surface, and knead lightly 5 times. Roll dough to a 1/2 inch thickness, and cut with a 3-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Brush melted butter over biscuits tops. Bake at 450 degrees for 13 minutes or until golden. Yield: 2 dozen

This dough will keep in fridge for a couple of days, so you can use just what you need for a great breakfast or supper.

What’s been cooking in your kitchen lately?

With love,