7-UP Biscuits

One of my Pinterest  "Recipes I Want To Make" . I was intrigued not only by the amount of ingredients needed for these biscuits but also with what ingredients these moist, flaky biscuits called for. I will be making my biscuits this way. I will bake and brown them a bit more and maybe add cheese the next time i make them.

Recipe by PLAIN CHICKEN

 

2 cups Bisquick

1/2 cup sour cream

1/2 cup 7-up

1/4 cup melted butter

Preheat oven to 450.

Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan.  Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.

Yes, heart shape biscuits!!! but of course!!!! ;)

These are moist, flaky and tasty!!

Love, love them ;)

BUTTERMILK PANCAKE WITH BLUEBERRY COMPOTE

This recipe is from THE COMMON GRILL COOKBOOK by Chef Craig Common

Buttermilk Pancake Mix:

1 1/4 C flour

2 T sugar

1 t baking powder

1 t baking soda

1/2 t salt

1 1/2 C buttermilk

1 cup creme fraiche or sour cream

1 egg

2 t vanilla extract.



Combine flour, sugar, baking powder, baking soda, and salt in a large bowl; mix thoroughly.

In a separate bowl. whisk buttermilk, creme fraiche, eggs and vanilla. Add to dry ingredients and stir until blended.

Set aside until ready to serve.

BLUEBERRY COMPOTE:

1 C blueberries

1/4 C sugar

1/4 water

In a small saucepan, combine 1/2 C of the blueberries with the sugar and water. Simmer over low heat until berries burst, approximately 5 minutes. Add remaining berries. Continue cooking until mixture covers the back of a wooden spoon, approximately 3 to 4 minutes.

TO PREPARE BUTTERMILK PANCAKES: For each pancake, pour 1/4 C of the buttermilk pancake mix onto a hot griddle or pan. Cook until golden on both sides.

Place 3 or 4 pancakes on a serving plate and ladle Blueberry Compote over pancake. Top with whipped cream. Serve with warm pure maple syrup.

CINNAMON SWIRL RAISIN FRENCH TOAST WITH RHUBARB COMPOTE

Ingredient List:

8 slices cinnamon raisin bread
2 T of butter
1 egg
3/4 cup milk
1/2 t of vanilla
A pinch of salt

Instructions:

In a large mixing bowl, combine milk, egg, vanilla, and salt with a whisk. Set aside.

Over medium heat, add 1 T of butter to the frying pan and allow to melt.

Dip four of the slices of cinnamon bread into the mixture, coating both sides evenly.

When the butter is melted, place four slices into the frying pan and cook 2 to 3 minutes on each side until lightly browned.

Remove and repeat the process by adding the last tablespoon of butter to the frying pan, letting it melt, and frying the next four slices.

Remove and place on a plate. Serve immediately.

Serve a dollop of whipped cream and the rhubarb compote.

Pour some maple syrup if desired.



 

APPLE BUTTER

This is my first time making apple butter. I first saw and learned about apple butter at the farmers market and was determined to make them during apple season. Well, this will not be my last, i'm definitely making more of this.
Great as holiday gift!

I got this recipe from Dinner and Drinks with some tweaking ofcourse=;)

Ingredients:

10 big apples or 12 medium apples, peeled cored and diced
2 cups packed brown sugar
1/2 C apple cider
2 1/2 pumpkin pie spice
1 1/2 T lemon juice

Mix all the ingredients in a slow cooker, cover and cook on low for 8 hours.
Puree the cooked apples ( I used my immersion blender), you can also mash the apples if you want some texture.
Cook uncovered on low heat for 30 minutes just to thicken the mixture.
Store in an airtight container in the fridge.

*Shelf life 3 weeks inside the fridge.

I've been enjoying the apple butter on my toast every morning.