Well,I have finally gotten around to adding the recipe for Angel Biscuits.  I made these for supper a few days ago and was asked for the recipe.  I am sorry that I didn't get it posted before now.  But, we delivered puppies on the 13th and that just simply threw my whole week off. 

Angel Biscuits

Ingredients:
1 Tablespoons dry yeast
2 Tablespoons sugar
5 Tablespoons warm water
2 cups buttermilk (I use powdered buttermilk reconstituted.)
1/4 teaspoon soda
1/2 teaspoon salt
5 teaspoons baking powder
5 cups flour
1 cup shortening

Directions:
Dissolve yeast in warm water and set aside.  Sift together into a large bowl flour, baking powder, soda, salt and sugar.  Cut in shortening.  (I use two table knives.)  Add buttermilk and dissolved yeast (It is okay if it is bubbling.  This is okay.  If it isn't bubbling it may be that your yeast is too old or your water was too warm.)  I mix this with a fork.  Turn dough out onto a floured space and knead until smooth adding dustings of flour as needed.  Do not let rise. Press out to about a thickness of 1/2 to 3/4 inch and cut with floured biscuit cutter. Place on an ungreased baking sheet and bake at 375 degrees for 15 to 20 minutes.  (If not using all of dough or not baking immediately, place dough in a zip lock bag and store in refrigerator.)   Makes approximately 25 to 30 biscuits.

Notes:
I use this dough to make cinnamon rolls. Divide dough in half and press out into a large rectangle about 1/4 to 3/8 inch thick.  Spread generously with soft margarine and sprinkle a generous amount of cinnamon sugar over margarine.  Roll up dough across short length making a long roll.  Cut across roll of dough making pinwheels 3/4 to 1 inch in thickness.  Place on baking sheet and bake 15 to 20 minutes until dough is cooked through and lightly browned.  Drizzle with powdered sugar glaze while still hot and serve.

I also use this dough to dough.  Press dough out into pan.  Spread with pizza sauce, put on favorite toppings, top all with shredded cheese.  Bake at 400 degrees for 20 - 25 minutes until dough is cooked through and browned on bottom and toppings are hot through and cooked to desired doneness.

I hope you enjoy making these as much as I do and that you and your family enjoy them as much as we do.

Have a blessed day.

Crushed Pineapple Upside Down Cake, Jar Savers and Canning

I decided to try a new recipe.  We like pineapple upside down cake but, I have never thought that pineapple rings made enough pineapple.  So, when I discovered this recipe in some of my old recipes from family and friends I decided to give it a try.  And, we loved it.  I could have gotten it a little more centered on the plate.  But, it was the first time that I had baked a cake in my cast iron skillet and it was so heavy.  Next time I will get my wonderful hubby to help me dump it onto the plate. 

Crushed Pineapple Upside Down Cake

INGREDIENTS:

2 ¼ cups flour                                   ½ cup shortening

3 teaspoons baking powder              7/8 cup milk

1 teaspoon salt                                 2 eggs

1 ½ cups sugar                                1 teaspoon vanilla

2 ½ cups crushed pineapple, well drained

2 cups brown sugar, packed

½ cup butter

DIRECTIONS:

Sift flour, baking powder, and salt. Cream shortening and sugar. Add eggs, slightly beaten. Mix well. Add flour and milk alternately. Stir in vanilla last.

Melt butter in heavy pan or skillet. Press brown sugar firmly into this. Place crushed pineapple evenly on sugar. (Slices or cubes may be used.)

Pour cake mixture in large skillet or pan on top of pineapple. Bake at 325 F for 30 to 40 minutes. Cool 5 minutes and turn out on platter.

QUANTITY:

Makes one 10 inch layer cake

FROM:

Unknown

COMMENTS & SUGGESTIONS:

To melt the butter, I put it in the iron skillet and popped it into the oven to melt while I mixed up the cake.

Next time, I think I will use all the pineapple. I had about 2/3 cup or so left over from the 2 cans it took. I am also thinking of substituting pineapple juice for the milk in the cake.

When using crushed pineapple if the pineapple sticks slightly to the pan it can be scrapped out and spread over cake and your cake will still look nice.

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Filling the Pantry

This past week, I have also been canning sweet potatoes.  I put up 14 quarts.  I still have a few sweet potatoes left and have found a recipe for sweet potato butter.  I will be trying out this recipe.  Mom and I like pumpkin butter so, I think this will be just as good. 

I got my Jar Savers to use with my Food Saver this past week.  I had already bought 15 lbs quick oats, 5 lbs corn starch, 5 lbs elbow spaghetti, 1/2 pound each of spearmint and peppermint leaves and 25 lbs pinto beans to put up in canning jars.  A friend gave us about 3 lbs red beans that I have also put up.  It has been a real experience.  I had never done this before.  The corn starch has been a real challenge.  Because it is powdered it wants to seep up between the seal and the jar during the vacuum process.  Sister Barton suggested I use rounds of paper toweling or put it in plastic bags in the jar.  I am trying the paper toweling as I wanted to get away from the plastic bags.  We will see how it goes.  The oatmeal was also a challenge, but it seems to be staying sealed now.  A big thanks goes out to Sister Barton and Sister Gross for telling me and showing me about these wonderful devices for preserving our dry food. 

"Divide your portion to seven, or even to eight, for you do not know what misfortune may occur on the earth." -- Ecclesiastes 11:2