ith sugar and let stand for 1 hour.
Whip cream
n HOT oven and bake for 12- 15 minutes.
You
ith the remaining cheese. Bake for 30 minutes in a preheated
uilding block of this magical breakfast smoothie. The second is fresh
ight in your grocery store for just a couple of dollars
read pan (they work great for small sized casseroles) and then
in the recipe. Set this
baking sheet. Separate the biscuits so there's about 1
erapeutic oils from evaporating. Steep for 15 minutes or longer. Stir
b>recipe the night before and just throw it in the oven for breakfast
ortions (to fit size of biscuits).
Salt and Pepper each
biscuit.
Transfer the biscuits to a large baking sheet
s dissolved and incorporated. Cook for a minute or two longer
Cut each biscuit into fourths.
In plastic bag, mix 2/3 cup sugar and 2 tablespoons cinnamon.
Shake pieces of biscuits in bag and layer in greased Bundt pan.
Sprinkle with nuts and mixture of margarine, brown sugar and cinnamon.
Do another layer of biscuits and top with nuts and margarine mixture.
Another layer of biscuits and nuts and margarine mixture.
Bake at 350\u00b0 for 30 minutes.
Turn out of pan immediately.
Combine sugar and cinnamon.
Roll biscuits, each to a 9-inch rope; bring ends together and seal.
Dip in melted margarine, then in cinnamon-sugar mixture.
Twist.
Place on greased baking sheet. Sprinkle with nuts, if desired.
Bake at 425\u00b0 for about 10 minutes.
Cook chicken breasts.
Cook frozen vegetables according to package.
Heat soup and add 1/2 can water plus chicken broth mixed with gravy mix.
Heat to blend.
Tear chicken into pieces and add to soup mixture.
Then add vegetables.
Pour into 9 x 12-inch pan and top with biscuits made from Bisquick.
Bake at 350\u00b0 for 30 to 40 minutes, until biscuits are done and brown.
Mix meat and cheese together.
Form little balls and wrap a biscuit around each one completely sealing each biscuit.
Put on cookie sheet and bake at 375\u00b0 until done.
Great for breakfast, too!
Preheat oven to 400\u00b0.
On nonstick baking sheet, bake biscuits for 3 minutes.
Remove biscuits from oven and, using metal 1 teaspoon measure, make an indentation in center of each.
Fill each indentation with 1 teaspoon raspberry spread.
Return biscuits to oven and bake until golden brown, 3 to 4 minutes. Sprinkle raspberry portion of each danish with 1/2 teaspoon coconut.
Let cool.
Serve warm.
Makes 2 servings.
One danish equals 1 bread and 1/2 fat.
Mix starter, milk and 1 cup of the flour in a large bowl (the night before if you're serving the biscuits for breakfast; in the morning if you want them for dinner).
Cover and keep at room temperature to rise.
Turn this very soft dough out onto 1 cup flour on a bread board.
Combine salt, sugar, baking powder and soda with remaining 1/2 cup flour and sift over the top of the soft dough.
With hands, mix dry ingredients into soft dough. Knead lightly to get correct consistency.
*Note: I estimated the amount of ground coffee and lavender to use for this recipe. Depending on the type of coffee maker you have, it may be necessary to adjust the amounts.
Pour filtered water into the coffee maker.
Place the ground coffee in the coffee maker basket and add the lavender.
Brew.
If desired, add sugar and/or cream.