My Three Most Baked

10:46 AM Posted In Edit This 0 Comments »
I admit it! I am a serial baker. I am addicted. I LOVE baking. And I LOVE baking from scratch! SOO... it comes up rather often when people are completely out of this or that mix that they ask me what is my recipe for some baked essentials!

Here's my favorite three!

My Quick and Yummy Biscuits:
These are on our plates almost every meal! I double or triple the recipe, so I have biscuits to freeze... then just thaw them and microwave for about 30 seconds and they are nice and soft again! As it, the recipe yields about 24 biscuits. They also taste yummy with a teaspoon of jam or jelly added to the top before baking!

  • 2 cups flour
  • 2 tsp baking powder
  • 4 tbsp butter
  • 1/2 tsp salt
  • 3/4 cups milk

Mix all the dry ingredients. Cut the softened butter into the flour.

Add the milk until a soft dough forms (until all the ingredients are clumped together in the bottom of the bowl in a ball shape and mixing them with a spoon is getting difficult).

Turn out onto a floured surface and knead for about 30 seconds- 1 minute.

Roll out with a rolling pin to 1/2" thick.

Spread softened butter on tops of unbaked biscuits (That's a trick that I learned at a restaurant that's famous for it's biscuits!).

Bake at 400 degrees for 12-15 minutes until golden brown, but not too dark!

Butter Cake
Butter? Cake? Yes it's true- it's so soft and moist that it literately melts in your mouth! I made this for Harmony's birthday cake and it didn't last more than 15 minutes because everyone kept coming back for more! This recipe makes about 7 1/2 cups of batter...
  • 1 1/2 cups butter, room temperature
  • 2 1/2 cups granulated sugar
  • 5 eggs
  • 1 tsp vanilla extract
  • 3/4 teaspoon almond flavoring
  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
Preheat oven to 350°F. Spray pans with vegetable pan spray, or use Cake Release.

In mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour; mix well. Pour into prepared pans.

Refer to baking chart, for baking times and temperatures for specific pans.

Cool 10 minutes in pan. Loosen sides and remove. Cool completely before decorating.


Oh yeah. It's been said that I drink coffee through an IV (at times, I even think it's true! LOL) and the absolute BEST snack with coffee is biscotti! This recipe makes enough for 24-30 servings.

  • 6 eggs
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 4 cups flour
  • 2 teaspoons baking powder
  • 3 tablespoons ground aniseed (or fennel seed- whichever you have on hand)
  • 3/4 cup whole blanched almonds (optional)

Preheat oven to 325° F.

Whip eggs with sugar and vanilla until very light. Eggs will be nearly white.

Combine dry ingredients (flour, baking powder and ground aniseed), fold with almonds carefully into egg mixture.

Pour out onto parchment lined cookie sheet in two long strips.

Bake at 325° F for 25-30 minutes or until firm and lightly browned. Cool.

Slice into 3/4" strips with serrated knife.

Transfer back onto cookie sheet and return to oven.

Brown on both sides, 7-8 minutes per side, until dry.



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