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Kathy's Cookbook

Recipes to warm your appetite and your heart!

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Now that we're waking up to frosty mornings and its a little cool to be cooking on the grill,  its time to start thinking about turning the oven on and cooking hearty meals.   These are some of our favorites!      Enjoy!    :-)
 

Buttermilk Biscuits

  • 2 cups all-purpose flour, plus additional
  • 1/2 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons salted butter, chilled and cut into small pieces (1/2 inch cubes)
  • 3/4 cup buttermilk

Directions:

Preheat the oven to 425 degrees F. In a large bowl, stir together the flour, baking soda, baking powder, and salt. With a fork or a pastry cutter, cut the butter into the dry ingredients. When you are finished, the butter should be the size of small peas. Pour half of the buttermilk into the butter-flour mixture and stir. Keep adding buttermilk until you have a stiff dough. Make sure all the flour is incorporated and there are no dry patches. Take all of the dough and place it on a floured surface. Knead for one minute. If it seems too moist, sprinkle with more flour to prevent it from sticking. Pat down to a uniform thickness of 1 to 1 1/2 inches. With a biscuit cutter of 2 inches diameter (or similar) cut out your biscuits from the dough. You can reform the scraps and cut out more biscuits. Bake for 15 minutes or until lightly browned on top. You can test them with the tip of a knife to make sure there are fully cooked.

These are great warm from the oven with butter and honey.  They go great with winter stews and hearty soups.   Also good for breakfast toasted slightly with jam or eggs. 

Beef Stew with Cheddar Dumplings

1/2 cup flour      1/2 tsp salt

1/2 tsp pepper     2-3 pounds beef stew meat 1" cubes

2 T. oil    1/2 tsp onion salt   1/2 tsp garlic salt

1 T Kitchen Bouquet    5 cups water

5 beef bouillion cubes     4 carrots sliced

1 medium onion diced    1 can green beans drained

Dumplings

2 cups buttermilk biscuit mix (bisquick)

1 cup shredded cheddar cheese    2/3 cup milk

Combine flour, salt and pepper.  Coat meat with flour mixture.  In a dutch oven heat oil over medium high.  Brown meat on all sides.   Add seasonings, browning sauce, water and boullion.  Bring to a boil.  Reduce heat and simmer covered about 1 hour.  Add carrots and onions.  Simmer covered until vegetables are tender.  Stir in green beans.  For dumplings, combine biscuit mix and cheese.  Stir in enough milk to make a soft dough.  Drop by tablespoons into bubbling stew.  Cover and simmer 12 minutes (do not lift cover) or until dumplings test done.  Serve immediately.  Serves 6-8

 

Easy Chicken Pot Pie

4 cups mixed vegetables.......potatoes, carrots, celery, onion

1 cup cut up cooked chicken

1 can cream of chicken soup

1 cup bisquick

1/2 cup milk

1 egg

2 T melted margarine

Parboil veggies until almost tender.  Mix vegetables, chicken, and soup together.  Add some chicken broth to make gravy like consistency.  (you should have chicken broth in your freezer from all the par boiled chicken you grilled this summer)  Pour into an ungreased 9" pie plate.  Stir remaining ingredients together.  Pour over vegetables.  Bake 30-40 minutes until golden brown.  Makes 6 servings.

I make this in a 9 x 13 baking dish sometimes and i add more ingredients and 2 cans of soup.  Double the crust recipe also. 

 

New England Blueberry Coffeecake

1 1/2 cups flour
1/2 cup sugar
1 T. baking powder
1 tsp. cinnamon
1/2 tsp salt
1 1/2 cups fresh blueberries
1 egg
1/2 cup milk
1/4 cup melted butter
combine dry ingredients together.  Gently fold in blueberries and set aside.  Whisk egg, milk and butter together in a small bowl.  Add to flour mixture stirring carefully.  Pour into a greased 8 x 8 baking pan.  Sprinkle with topping.  Bake at 425* for 20-25 min.   Makes 12 servings
Topping
1/4 cup butter melted
3/4 cup brown sugar packed
1 T. flour
optional: 1/2 cup chopped nuts
Combine ingredients.  Mix well
 
German-Style Pan Potatoes

Serve this variation of German-style potato salad with
roast pork or sausages.

Serves 4

1 1/2 pound New red potatoes, sliced 1/4-inch thick
2 ounces Bacon, diced
1/2 cup Onion, diced
1/2 cup Sugar
1/2 cup White vinegar
To taste Salt and pepper

Brown the bacon in a heavy skillet. Add the onion and cook
until just soft. Add the potatoes and cover. Simmer over
low heat until tender (about 25 minutes). Whisk together
the sugar and vinegar. Pour over the potatoes and simmer
(uncovered) for 15 minutes. Check the seasonings. Serve
warm.

 

 

 

 

 

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