Monday, December 15, 2008

Dak's Favorite Fresh Cranberry Orange Cookies

Dak's Favorite Fresh Cranberry Orange Cookies
Ingredients:1 1/2 c. all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 c. unsalted butter, softened
1/4 c. brown sugar, packed
1 c. granulated sugar
1 egg yolk
1 tsp grated orange zest
juice of 1/2 orange
1 tsp vanilla
1 c. chopped fresh cranberries
-Preheat oven to 375 degrees and line two baking sheets with parchment.
-In medium bowl combine flour, baking soda, salt, and whisk; set aside.
-In bowl of stand mixer, combine butter and sugars and beat until light and fluffy, about 3 minutes.
-Add yolk and beat until fully incorporated.
-Add zest and vanilla and beat until fully incorporated.
-Turn mixer to low speed and beat until just incorporated.
-Remove bowl from mixer, stir in cranberries, and place 1 Tbsp rounds of dough onto cookie sheets.
-Place cookies in the oven and bake, switching baking sheet positions half way through baking time, for 12-14 minutes (they should not brown)
-Remove from oven and let cool on pans completely, about 10-15 minutes.

Then enjoy with a glass of milk ~~ or in my case soy milk.
And in this house if you want any more than the initial one or two you must take them out and hide them, because when Dak finds them its all over ~~ no more cookies for you =)
Because after all, they are his fav's!!!

~~ Pumpkin Chocolate Chip Bars ~~

Oh my stars, these babies are sooooooo good!! You must give 'em a try . . . go on try 'em . . . you'll like 'em . . . delish!!!

Pumpkin-Chocolate-Chip Squares
From Everyday Food and Martha Stewart Living
Prep: 30 minutes Total: 2 hours 30 minutes

Makes 24
2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips

Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.

With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

Thursday, November 6, 2008

Candy ~~ Cute as a Button ~~ Cornucopia's

Candy Cornucopia Instructions:

The Thanksgiving crowd at the children's table will appreciate these candy cornucopias.
Heat water in a teakettle, and put pointed end of a sugar cone into spout. Let steam until softened, about 1 minute. Gently curve end 1/2 inch from tip; hold for 15 seconds. Steam 1 side of cone's open end; press to flatten (so cone won't roll). Let cool until set. Dip edge in melted white chocolate, and roll in chopped pistachios.
Refrigerate until set. Fill with jelly beans and serve, or store in a covered container in a cool, dry place for up to 2 days.

Turkey Cupcakes

Sweet T.O.M. Turkeys (Treat of the Month)

Ingredients per cupcake:

Chocolate frosting
3 oval shortbread cookies (we used Keebler Sandies Right Bites Shortbread)
6 to 10 candy corn pieces
White icing
Black decorators' gel
Red fruit leather (we used strawberry Fruit by the Foot)

Step 1
Frost the cupcake, then press in a cookie head and 2 cookie wings.
Step 2
Press in a row or two of candy corn tail feathers.
Step 3
To make an eye, add a small dot of white icing to the head, then add a dot of black decorators' gel for a pupil.
Step 4
For a beak, cut the white tip from a piece of candy corn and press it in place.
Step 5
To make the wattle, cut a 1-inch square of fruit leather. Roll it into a tube and stick it in place over the beak.

Pumpkin Mousse ~~ Delish!!!

Pumpkin Mousse
2 small packages of instant sugar-free vanilla pudding
2 cups of no-fat (skim) milk
1/2 teaspoon pumpkin spice
15 ounce can of pumpkin
8 ounces of fat-free Cool Whip

Make pudding first, then fold in ingredients. Serve!

Some creative and delicious ways to use your Pumpkin Mousse~~

Pumpkin Mousse Trifle

Combine a spice cake mix (dry) with one can of root beer (I usually use diet) and one egg. Mix and put into a 13x9x2" pan or 2 round pans. Bake about 35 minutes ~~ do the toothpick test ~~ cool. After cake/cakes have cooled crumbled some cake into the bottom of a trife dish, cover cake with Pumpkin Mousse, then whipped cream and continue layering. This is an elegant and delicious dessert. One of my mom's favorites!!

Pumpkin Mousse Tarts

Pipe Pumpkin Mousse into already prepared tart shells, either graham cracker or pastry. Both are great. If you use pastry be sure and cook them first and then cool. After you pipe Pumpkin Mousse into teeny tiny tarts, then top with whipped cream ~~ Delish!!!

Thursday, October 30, 2008

Festive Cranberry Pineapple Salad

And oh yes it is festive just ask it and it will tell you . . . festive all deck out in yummeeeness!!!!!

1 can 20 oz crushed pineapple in juice, undrained
2 pkgs (4-serving size each) JELL-O Raspberry flavored gelatin
1 can (16-oz) whole berry cranberry sauce
1 med dole apple, chopped
2/3 cup chopped walnuts

Drain pineapple, reserving juice. Add enough cold water to pineapple juice to measure 3 cups. Pour into large sauce pan. Bring to boil; remove from heat. Add gelatin. Stir at least 2 minutes until completely dissolved. Add cranberry sauce. Stir until well blended.

Pour into large bowl and refrigerate for 1 1/2 hours or until slightly thickened (consistency of unbeaten egg whites). Stir in pineapple, apple and walnuts. Pour into serving bowl. Refrigerate 4 hours or until firm.

This is even better the next day ~~ if it lasts that long ~~ oh yes it is THAT GOOD!!!!!

Sweet Potato Casserole ~~ MMMM Dak's Fav

3 cups mashed sweet potato
1 cup brown sugar
2 eggs, lightly beaten
1 tsp vanilla
1/2 cup milk
1/2 cup melted butter

TOPPING: (Isn't everything better with a little topping :o)

1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans

Combine first 6 ingredients. Pour into a buttered 1 1/2 - 2 quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350 degrees for 30-40 minutes, until hot and browned. Serves 6-8

And that's it ~~ see that was easy and oh so delish!!

Cornbread Stuffin

12 cups stale cornbread, chunked
6 slices stale, dry white bread cubed (I use Panera Bread wholegrain white thick cut ~~ YUM)
1 1/2 - 2 cups coarsely chopped, toasted pecans
1 pound center-cut bacon (the center-cut is leaner)
1 cup (2 sticks) butter melted (yay like a leaner cut of bacon helps with 2 sticks of butter just saying :o)
2 large yellow onions, coarsely chopped
4 large celery ribs, trimmed and coarsely chopped
1 Tbl rubbed sage
1/2 tsp. dried leaf thyme, crumbled
6 cups chicken broth or stock (Rachael Ray's stock is delish and no MSG ~~ YAY)
3 extra-large eggs, well-beaten
1 tsp salt
1/2 tsp pepper


It is very important to make corn bread a day or two before you use it. And leave it out, it really needs to be dry to soak up all the yummmy goodness going along side it :-)

Toast the pecans. (don't skip this step ~~ yummee roasted pecans are sooooooo worth it!!!) Spread on a baking sheet then set on middle shelf of oven and toast at 350 degrees for 10 mins stirring well at half-time (while the girls dance ~~ oh yeah that's football - anyway)

Keep oven on at 350 degrees and Grease two 13x9x2" pans. (Yes 2 delicious pans of dressin' uhhh stuffin' does it get any better?!? I ask you, MMMMMMMMM)

Place the two breads and pecans in a very large mixing bowl and set aside.

Brown the bacon in a very large heavy skillet over moderate heat, stirring often, for 12 - 14 minutes until all drippings render out. Drain the bacon.

Heat 1/2 cup of the melted butter in the same skillet for about one minute. Add onions and celery. Cook and stir for 1 - 2 minutes.

Scoop the skillet mixture into mixing bowl along with melted butter, toss and smell, oh it smells delish. Add 3 cups chicken broth, eggs, salt and pepper and toss well again.

Transfer the dressin' to the baking pan, spreading to the edges, then drizzle the remaining three cups chicken broth evenly on top.

Cover snugly with heavy-duty foil and bake on the middle oven rack for 25 mins. Stir the dressing well and cover again with foil. Bake 20 minutes more or until steaming.

And then sit down and take in the goodness of that loveliness ~~ MMMMMMMMMM

Enjoy with family and friends.

Thursday, October 23, 2008

Brine that Turkey . . . go ahead you can do it!!!!!

Okay, don't turn away it's okay ~~ lots of directions, but SO worth it!!!!!

Brine Method

Brining is a pretreatment in which the whole turkey is placed in a salt and water solution known as brine. This pretreatment produces a wonderfully moist and well-seasoned bird. Brining should be done in the refrigerator or in a cooler with 5 to 6 ice packs to keep the turkey and brine at 40 degrees or below during the entire brining process. Brining is more manageable with a rather small turkey from 12 to 14 pounds.

Table salt or kosher salt can be used to make the brine. Crystal kosher salt is recommended since table salt contains additives such as anti-caking ingredients, iodine and other additives. Table salt is also very finely ground and more is required to produce good results.

1. Start the brining method the day before you plan to cook the turkey. Start with a fresh or completely thawed turkey. Wash the bird inside and out and remove the giblet bag and neck.

2. In a large stockpot, plastic tub or cooler dissolve 4 cups kosher salt or 2 cups table salt in 2 gallons cold water. Add 1 cup sugar. Stir until the salt and sugar are completely dissolved. Water will look clear, not cloudy.

3. Herbs and spices may be added to brine to enhance the flavor. Add several crushed bay leaves, several sprigs of dried thyme and rosemary or other dried herbs, if desired.

4. Place the turkey in the brine solution, breast down. Cover and chill for 6 to 8 hours. Or use the overnight method by reducing the salt and sugar amounts by 1/2 so the turkey does not retain too much salt. (This is the method I used.)

5. Remove the turkey from brine, rinse inside and out under cold running water. Pat dry with paper towels. Place on a shallow pan and refrigerate overnight. This allows the skin to dry out so it becomes crisp during roasting. This step may be omitted if desired. (I didn’t do this because I brined overnight and the turkey was still good and crispy.)

6. Preheat oven to 350 degrees. Place turkey on shallow roasting pan. Tie legs together and tuck wings underneath the bird. Coat the skin with butter or olive oil. I put an apple and rosemary and herbs in the cavity of the turkey. You can also put a lemon (cut in half) and an onion if you prefer. Cover the breast loosely with aluminum foil. Add 1 cup water to bottom of pan.

7. Cooking time will vary depending on the size of the turkey. Check the wrapper and cook according to weight. Cooking time will vary. Roast turkey until temperature in the thickest innermost part of the thigh reaches 165 °F or higher as measured with a food thermometer. Check the temperature in the thickest part of the breast and the wing. The internal temperature in all parts should read 165 °F or higher. The thigh juices will run clear when pricked with a long tined fork or leg wiggles freely in the joint. A 12-pound turkey will take about 3 hours and 15 minutes to roast. Add 15 minutes for each additional pound.

8. During the last 1 to 1 1/2 hours of cooking time remove the aluminum foil from the breast and baste with pan juices or butter to encourage browning. Add more water to the pan if necessary. Remove items from cavity before cutting. And ENJOY!!!!!

Saturday, September 6, 2008

Chip and Salsa Soup ~~~~~~~ FAV OF OURS!!!

Oh how we love this soup!!! What makes it so yummmy you might ask? Well it's the accoutrements people ~~ oh yes yummmy accoutrement's!!

Chip and Salsa Soup

3 1/2 cups chicken broth
1/4 cup onion chopped
1 tablespoon diced green chilies -- canned
2 - 15 ounces canned beans -- black or pinto, (or a combo) drained & rinsed
1 1/2 cups salsa
1 can corn kernels
Tortilla chips
Mexican-blend Cheese

Sautee onions in a little vegetable oil (about 2 tsp) until soft, about 5 minutes. Then add the broth, beans, salsa, corn, and chilies in a medium saucepan. Cook over low heat for 10 minutes to blend flavors. Crunch a few chips into each of 4 bowls. Ladle the soup over them and top with cheese. Serve with more chips as dippers ~~ YUM!!

This is a delicious soup. We actually enjoy this soup year round, but it is especially delicious on a crisp fall Saturday afternoon curled up on the couch watching football!! Be still my soup lovin' heart :0) Enjoy!!

Candian Bacon Stuffed Mushrooms . . .

Oh my stars!!!! We do love us some stuffed mushrooms. This is the BEST stuffed mushroom recipe I've ever made ~~ YUMMY!!!!!!! I must give a shout out to my cousin Heather who gave me this recipe and then I altered it slightly to suite our tastes.

Canadian Bacon Stuffed Mushrooms (YUMMYNESS stuffed in a fungi :0)
30-35 lg fresh mushrooms
1/4 lb Canadian bacon diced
1/4 cup diced red onion
1tsp minced garlic
1/2 tsp salt
1/2 tsp pepper
2 Tbs vegetable oil
1/2 cup crumbled goat or feta cheese
1/2 cup shredded Italian blend cheese (or cheddar is fine too)

-Remove stems from mushrooms and finely chop; set caps aside. In a large skillet, sauté the mushroom stems, bacon, onion, garlic, salt and pepper in oil until vegetables are crisp-tender.
-Remove from the heat. Stir in cheeses. Fill each mushroom cap with about 1 Tbs of filling.
-Place on foil-lined baking sheets. Bake at 400 for 16-20 minutes or until mushrooms are tender.

NOTE: When you clean mushrooms DON'T wash them they'll become slimy (YUCK :-) Just take a damp paper towel and wipe them off to get any dirt of residue off that might be hangin' out on the fungi . . . and by all means ENJOY!!! THESE ARE DELISH!!!!!!!

Wednesday, July 30, 2008

Lovely Raspberry Spinach Salad

This salad is absolutely delious!! So do yourself a flavor (I've always wanted to say that ~~ yep I know very corny :0) and try this one out.

Raspberry Spinach Salad

1/2 package fresh baby spinach
1/2 package sweet butter lettuce (or lettuce of your choice)
2 cups fresh raspberries
1/2 cup raisins
1/4 cup pecans, toasted
1/4 cup finely chopped red onion
1/4 cup minced fresh mint
1/2 cup crumbled feta cheese


3 Tbl lemon juice
2 Tbl olive oil
2 tsp honey
dash salt and pepper

In a large salad bowl, combine the first seven ingredients. In a small saucepan, combine lemon juice, olive oil, honey, salt and pepper. Cook and stir until blended and heated through. Let cool for a few minutes. Pour about half over salad (or to your liking) and sprinkle with feta cheese.

Note: To toast pecans. Heat oven to 350 degrees and put pecans on a baking sheet. (I use whole pecans and the entire package of pecans, then I chop what I need and store the rest in a glass container with lid.) Bake for 10 mins being careful to check periodically, to be sure they don't burn.

This is a lovely salad as well as really good and flavorful. It is wonderful served along side the Hashbrown Quiche and Cherry Limeade Punch. Enjoy!!

Easy Supper Stroganoff

Okay, wait come back ~~ don't leave ~~ Did you note the "Easy" in the title? !!! I really is easy and quick. I made this for supper in about 30 minutes; delightful!!

It's official title is:

Easy Beef Stroganoff

And it goes something like this :0)

4 - 1/2 cups uncooked yolk-free noodles
1 lb lean ground beef or ground turkey
1/2 pound sliced fresh mushrooms (can use canned, but fresh is better)
1/2 onion, sliced
3 garlic cloves, minced
1 Tbl reduced-fat butter
1 Tbl all-purpose flour
14-1/2 ounces beef broth (I use Rachael Ray's brand)
2 Tbl tomato paste
1 cup fat-free sour cream
1/4 tsp salt
1/4 tsp pepper

Cook noodles according to package, directions. Meanwhile, cook the beef, mushrooms, onion and garlic over meduim heat until meat is no longer pink; drain. Remove and keep warm.

In the same pan, melt butter. Stir in flour until smooth; gradually add broth and tomato paste. Bring to a boil; cook and stir for 2 minutes or until thickened.

Carefully return beef mixture to the pan. Add sour cream, salt and pepper; cook and stir until heated through, but do not boil. drain noodles; serve with beef mixture.

Note: My guys do not like sour cream so I leave it out and just add it to mine indivually and it is still GREAT!! They love their non-sour cream version and I love mine bring on the sour cream version. I have found that there are certainly different likes and dislikes within our tight-knit fam, and we have found a way to make them mix ~~ it's super!!

Tuesday, July 29, 2008

So What's for Supper? ~~ Hashbrown Quiche

Well tonight I made what we actually had for lunch today for Bible Study. It was sooooo good I thought hubby would enjoy it ~~ and he did!!

Hashbrown Quiche
Excuse the bite taken out ~~ that happened before I could take the pic ~~ yes it is THAT good!! :0)
My Favorite Hash Brown Quiche (adapted quite a bit from “Stop and Smell the Rosemary” cookbook)
Serves 6 to 8
24 ounces frozen uncooked shredded hash browns, thawed
5 1/3 tablespoons unsalted butter, melted
2 large eggs, beaten
½ cup half and half
½ teaspoon seasoned salt
4 ounces PepperJack cheese, shredded (1 cup)
4 ounces Gruyere cheese, shredded
(1 cup)1 Large Shallot, finely diced
1 cup diced ham
Fresh or dried parsley for garnish

Preheat oven to 425 degrees. Press hash browns into quiche pan. Blot with paper towel to remove all moisture. Brush with melted butter. Bake 25 minutes. Remove from oven. Reduce oven to 350 degrees. Combine eggs, half and half, and salt. Mix the cheeses, ham, and the diced shallot and place mixture in hash brown shell. Pour egg mixture over top. Bake 40 to 50 minutes. Garnish with parsley.
Note: When I made it I used Cheddar Cheese (couldn't find G ?? Cheese :) and I didn't use parsley. Don't know why really, was having a moment :-)
This was the recipe that Melissa Moore-Fitzpatrick posted for our NOG's Bible Study Tuesday. It was delicious!!

Saturday, July 26, 2008

Blueberry Torte Squares

Well here we have a lovely, summer dessert. Easy and fun to make. Because let's face it, delicious food gets a boost when it's also fun and easy right? Okay just work with me here; I like for cooking to be a fun experience. Since we do it every day, I believe in making beautiful delicious food!!!!!!!!

Blueberry Torte Squares

2/3 cup butter, soft

3 Tbl, plus 1/2 cup sugar, divided

1 1/4 cups all-purpose flour

8 ounces reduced-fat cream cheese (not fat-free)

1 cup confectioners' sugar

12 ounces reduced-fat whipped topping

2 Tbl cornstarch

3/4 cup cold water

3 cups fresh blueberries (or frozen and thawed)

In a small bowl, cream butter and 2 tablespoons sugar. Gradually add flour and mix well. Press in to the bottom of a 13" X 9" baking dish coated with cooking spray. Bake at 350 for 12-14 minutes. Cool on a wire rack.

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread mixture over crust. Refrigerate for 20 minutes.

In a large saucepan, combine cornstarch and water until smooth. Stir in blueberries and remaining sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool to room temperature.

Soon topping over cream cheese layer. Cover and refrigerate for at least 4 hours. Cut into squares and enjoy with a warm cup of coffee and a good friend.

The best!!! Enjoy dear ones!!!!!!

Friday, July 25, 2008

Freeze those Herbs ~~ Go on You can do it!!

My herb beds are abundant with fresh herbs: thyme, 3 different kinds, basil and lots and lots of mint. It is a veritable smorgasbord of herbs ~~ YUMMIE!! So with all these herbs you must know how to preserve right? So thought I'd give you an easy solution for freezing your fresh hard herbs, like thyme and rosemary.

First cut them out of your gardens. Be sure to cut in the morning (preferably) or the evening when it is the coolest. (Cutting in the heat of the day really taxes your plants. Poor Plants :( so cut early or late)!!

Then bring them in and wash in a salad spinner. If you have 3 different kinds of Thyme like me, be sure and wash each kind individually as their flavors will mix if you store together. After you wash and dry, then lay on paper toweling to finish drying. They must be completely dry before freezing.

Aren't they pretty? :0)
Look at this mint!! Mint is invasive, so if you plant it, be sure and plant in an area that it can't take over, like a barrel. Unless you want mint coming out of every nook and cranny of your garden beds; because it will, it so will!! It is just that bold!!!! :0)
Look at these bad boys drying out on the 'ole paper toweling!!!
After they are completely dry then store them in marked ziplock freezer bags in the freezer for at least a week. At the end of the week, take a rolling pin and roll over the top of the bags and the leaves of the stems will fall off in the bag. Discard the stems and store the herbs in marked Mason jars in the freezer. They are delicious and how great to have this for your winter soups and stews!!
So what about you? Do you have a great tip to storing the summer abundance of herbs? If so I'd love to hear it. Leave me a comment or drop me an e-mail. I just love learning new stuff!!
Remember this post was all about hard herbs. Soft herbs is a whole different ball game, well kind of. Kind of like baseball to softball ~~ kind of alike, but oh so different :0)
So stay tuned for that . . . . . . . .

Sunday, July 13, 2008

And We're Off to a GREAT Start with . . . YUMMY Berries!!!

Well, I've been trying to decide just how to post the yumminess that is FOOD!! And decided to start with summer fair; since, after all, we are in the height of all the flavors and fun of summer.
So we will start with one of our favorite summer berry recipes.

Blueberry-Blackberry Shortcakes


2 cups all-purpose flour - OR - You can use 1 cup all-purpose flour and 1 cup whole wheat flour

1/4 cup sugar

1 tablespoon grated lemon rind (don't skip this step ~~ gives it that little something extra :0)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup chilled butter, cut into small pieces

1/2 cup fat-free buttermilk

Cooking spray

1 teaspoon water

1 large egg white, lightly beaten

2 teaspoons sugar


3 cups fresh or frozen blueberries, divided

1/2 cup sugar

2 tablespoons fresh lemon juice

2 teaspoons cornstarch

2 cups fresh or frozen and thawed blackberries

1 cup frozen reduced-calorie whipped topping, thawed

Preheat oven to 400°.

To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add buttermilk; stir just until moist. If making wheat version, be sure not to over mix as dough will be tough.

Turn dough out onto a lightly floured surface; knead lightly 4 times. Pat dough to a 1/2-inch thickness; cut with a 3-inch biscuit cutter to form 8 dough rounds. Place dough rounds 2 inches apart on a baking sheet coated with cooking spray. Combine water and egg white, stirring with a whisk; brush over dough rounds. Sprinkle evenly with 2 teaspoons sugar. Bake at 400° for 13 minutes or until golden. Remove from oven, and cool on a wire rack.

To prepare filling, combine 1 cup blueberries, 1/2 cup sugar, juice, and cornstarch in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes or until slightly thick. Place in a large bowl; add remaining 2 cups blueberries and blackberries, stirring to coat. Cover and chill.
Using a serrated knife, cut each shortcake in half horizontally; spoon 1/2 cup blueberry mixture over bottom half of each shortcake. Top each serving with 2 tablespoons whipped topping and top half of shortcake. Yield: 8 servings (serving size: 1 filled shortcake) Recipe adapted from Cooking Light Cookbook

Note: If you are short on time you can make the shortcake recipe on the Bisquick box (I use reduced-fat variety). It is also a delicious recipe. Enjoy!!