Homemade Pure Vanilla Extract

Homemade Vanilla Extract is so easy to make and

it makes a nice gift for anyone who likes to bake.

Ingredients:

8 - 10 (1 ounce) vanilla beans   
8 ounces alcohol such as vodka, bourbon, brandy, or rum  (70 Proof / 35% Alcohol)                            
(Use 1 ounce of vanilla beans per 8 ounces of alcohol and multiply accordingly if 
making more extract.) 
Clean empty glass bottles

Method:                                                                                                                                              

Slice each bean once long-ways. Place the cut vanilla beans in a glass container, and cover with alcohol. Make sure the beans are completely submerged. If needed, cut beans in half to make certain they are covered. Secure the lid; and store in a cool, dark place. Allow the extract to develop for at least two months before using, shaking at least once a week. Over time the color will deepen to a dark brown, and it will develop a strong vanilla flavor. Once it smells primarily of vanilla and not alcohol, it is ready to use. Store it at room temp and out of direct sunlight. Top off the bottle as you use the extract. Eventually, (in a few years) all the flavor will be extracted from the original vanilla beans, so you can periodically add fresh beans.

   

Notes:  
Homemade vanilla is superior to commercially processed vanilla in both flavor and quality.            There are different varieties of vanilla beans and each creates a unique flavor:                 
Ugandan Vanilla Beans ~ Bold & Smokey                                                                             
Tahitian Vanilla Beans ~ Floral Aroma with a Cherry-Chocolate Flavor                     
Madagascar Vanilla Beans ~ Traditional, Rich and Creamy                                                         
You can even create your own special vanilla by pairing different varieties together.

Favorite Fruit Coblber Recipe

Fresh Blackberry Cobbler

Ingredients:
5 cups fresh blackberries, sliced peaches or sliced nectarines
1 1/2 cups sugar
3 tablespoons Gran Marnier (optional)
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 cups milk
2 sticks (1 cup) unsalted butter, melted

Method:
Rinse fruit and set on paper towels to absorb excess water. Place fruit in a large bowl and gently stir in sugar. (If desired, sprinkle Gran Marnier over fruit mixture.) Set aside for 30 minutes or longer.
Preheat oven to 375*. Wipe the bottom and sides of a 9 x 13 baking dish with wrappers from butter.
In a large mixing bowl, use a fork to stir together flour, baking powder, salt and milk, just until mixed. Stir in butter and continue to mix, by hand, until well blended. Pour batter into baking dish. Spoon fruit and sugar mixture evenly on top of batter. Bake for 45 to 60 minutes, until nicely golden brown. Remove from oven and let sit for 15 minutes. Serve warm, or at room temperature, with vanilla ice cream or fresh whipped cream. Cover with foil and store at room temperature for 2 to 3 days, or in refrigerator for longer.

A tasty fruit cobbler with a nicely caramelized dough.

Cobbler topped with fresh whipped cream.

 Note: For over 30 years, I have tested cobbler recipes trying to find the perfect one. Most taste like biscuits on top of fruit. This one has the type of "crust" I have been searching for.

Vegetarian Quinoa Enchilada Slow Cooker Casserole

A delicious whole grain casserole!

Ingredients:

non-stick cooking spray

1 15 ounce can black beans, rinsed and drained

1 15 ounce can yellow corn, rinsed and drained

1 7 ounce can fire roasted chopped green chiles, rinsed and drained

1 16 ounce roasted tomato chipolte roja (red) salsa
1 cup uncooked quinoa
1/2 cup water
4 ounces cream cheese
2 12 ounce bottles Trader Joe's enchilada sauce (or, your brand of choice)
1 cup Shredded Mexican Cheese Blend 
Garnishes:
chopped avocado
1 - 2 tablespoons lemon or lime juice
sea salt
additional Mexican cheese
chopped cilantro
diced red onion
plain Greek yogurt (or sour cream)
corn tortillas

Ingredients from Trader Joe's & Walmart Market

Special Mexican Cheese Blend from Trader Joe's

Method:
 Lightly spray in side of crockpot with non-stick spray. Add beans, corn, chiles, salsa, quinoa, water, cream cheese and 1 bottle of enchilada sauce to crockpot. Stir to mix. Pour remaining bottle of enchilada sauce on top of mixture and sprinkle with 1 cup shredded cheese.

Ingredients in crockpot before cooking.

Cover and cook 4 to 5 hours on high or 5 to 7 hours on low.

Fully cooked casserole.

Gently stir lemon or lime juice into chopped avocado. Sprinkle sea salt on top of avocado. Serve avocado, 
additional Mexican cheese, chopped cilantro, diced red onion, plain Greek yogurt for each person to garnish their quinoa with. Serve with steamed tortillas. (Place no more than 5 corn tortillas on a plate. Cover with 2 damp paper towels and heat, in microwave, at 30 second intervals, until softened and warm.)

Red onion, cilantro and avocado.

Notes:
This is my husband Greg's favorite "Mexican" dish. For a less spicy version of this dish, substitute one 15 ounce can fire roasted tomatoes & green chiles for the can of roasted green chiles and the jar of salsa. 

Instead of using plain quinoa, I used a blend of organic grains.

Brown Sugar Cookie Flavored Coffee

Make this sugar and spice mixture and store in the refrigerator, 

or  give as a gift with the directions attached.

Ingredients:

2 tablespoons butter, softened (or pure coconut oil)

1 cup brown sugar, packed

1/8 teaspoon allspice

1/8 teaspoon nutmeg

1/8 teaspoon cinnamon

hot coffee

1 1/2 cups cream, half & half or milk

Method:

Cream butter, sugar and spices to make sugar & spice base. Store in a covered container in refrigerator. In each cup place 2 to 4 teaspoons of sugar & spice base. Add hot coffee and 1 - 2 tablespoons cream. Serve. Makes enough flavoring for 12 - 24 cups of coffee.

Notes:

The first time I made this sugar & spice mixture for coffee was in 1983.

It's name was "Coffee El Greco." When I called my cousin Katy and told her what I made, she thought I said,"Coffee El Breako." When I made this for my husband, Gregory, he said it reminded him of Christmas cookies. I say, "A coffee by any other name would taste as sweet."

Gourmet Rice Crispy Treats (Gluten Free)

 These gourmet treats resemble "candy corn," 

but they taste so much better! Orange and lemon

add a very nice flavor note.

Ingredients:

nonstick cooking spray

9 cups crispy rice cereal

12 cups mini marshmallows

9 tablespoons butter

3/4 teaspoon fine salt (if using unsalted butter)

1/2 teaspoon vanilla

1 tablespoon orange zest

1/2 teaspoon orange extract

red food color

1 tablespoon lemon zest

1/2 teaspoon lemon extract

yellow food color

Method:

Step One: Lightly coat a 5 by 9 loaf pan with nonstick cooking spray. In a large saucepan, melt 3 tablespoons butter over medium heat.and 4 cups marshmallows and 1/4 teaspoon salt (optional). Stir until melted, then add vanilla. Add 3 cups cereal and immediately transfer to pan. Coat a spatula with cooking spray and firmly press mixture into an even layer.

Rinse saucepan. Repeat step one twice. To second batch, add orange zest, orange extract and enough drops of red and yellow food coloring to tint marshmallow mixture orange before adding cereal. Press into pan on top of vanilla layer.

To third batch, add lemon zest, lemon extract and drops of yellow food coloring to tint marshmallow mixture yellow. Press firmly, in pan, on top of orange layer.

Let set 2 hours, or overnight. Run a knife around the edges of pan and invert loaf onto a cutting board. With a serrated knife, cut loaf into 10 slices. Cut each slice in half. Using your hands, gently mold each slice into a candy corn shape/ Place treats in a single layer on a parchment lined baking sheet. Wrap each individual treats tightly in plastic wrap. Store in a container at room temperature for up to 3 days. Makes 20

Notes:

Can be stored for a week or two in the refrigerator. (Bring to room temperature before serving.) Paste food coloring can be used instead of liquid coloring. (I had orange color, but not any yellow.) These treats require extra effort, but they are special and impressive!

Monterey Oven Fried Chicken

Tortilla chips and taco seasoning flavor this tasty baked chicken.

Ingredients:  

½ cup flour

homemade taco seasoning (or 1 envelope taco seasoning)

12 boneless. skinless chicken thighs (2 1/2 pounds)

½ cup butter (1 stick)

2 cups crushed tortilla chips

Method:
Heat oven to 375*. Place 2 tablespoons of the butter in a 9X13 inch baking pan. Place in oven. Remove from oven when butter is melted. (Melted butter should cover bottom of the pan.) Melt remaining butter in a dish, in the microwave. Rinse chicken and remove pieces of excess fat, that easily pull off. Dry on paper towels. Combine flour and taco seasoning in a 1 quart Ziploc bag. Add chicken, 2 pieces at a time and shake to coat. One piece at a time, Place chicken in dish of melted butter; turn once to coat. Press both sides of each chicken thigh in tortilla chips, then place in baking pan.

 Bake chicken for 40 - 50 minutes. Serve with rice.

Homemade Taco Seasoning

Ingredients:
2 teaspoons instant minced onion 
½ teaspoon ground cumin

½ teaspoon crushed dried red pepper 
1 teaspoon sea salt

1 teaspoon chili powder 
¼ teaspoon dried oregano 
½ teaspoon instant minced garlic 

½ teaspoon cornstarch 

Combine all ingredients. Equals one envelope of store bought taco seasoning.

Notes: Crush tortilla chips by placing in a food processor or place in a plastic bag and crush with a rolling pin. (I save the crumbs and broken bits, at the bottom of bags of tortilla chips, in a glass jar, in the freezer.)

Cinnamon Raisin Scones

 Perfectly fluffy Cinnamon Raisin Scones

Ingredients:
2 cups flour
1/4 teaspoon salt (optional)
4 teaspoons baking powder
2 tablespoons sugar
1/4 cup shortening
3/4 cup milk
3/4 cup raisins
1 tablespoon milk

Topping:
1/4 cup sugar
1 teaspoon cinnamon

Method:
Preheat oven to 450*. Combine dry ingredients. Cut in shortening. Add milk. Stir with a fork, just until moistened. Add raisins and stir.

Turn  dough out on a floured surface and knead lightly for about 1/2 minute.
Divide dough in half.

Pat each half into a 1/2 inch thick circle. Cut each circle into 6 sections.

Brush with additional milk. Sprinkle with cinnamon sugar topping.

Bake for 10 - 12 minutes. Makes 12.

Serve warm with or without butter or jam. Or, serve at room temperature. Store in an
airtight container at room temperature.

Notes: These scones are slightly sweetened biscuits that are perfect at breakfast, brunch, coffee, or teatime. If desired, reheat for 5 - 7 minutes at 350*.

The Best Banana Bread!!

My husband was craving banana bread and I wanted a recipe

 that included buttermilk. We both really like how this bread turned out! 
(It can also be made without buttermilk.)

Ingredients:

1 cup regular or butter flavored shortening

2 1/2 cups sugar

3 eggs

3 very ripe bananas, mashed (1 1/2 cups)

1 1/4 cups buttermilk **see below for buttermilk substitute**

1 teaspoon vanilla

1/2 teaspoon banana extract (optional)

3 cups all purpose flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

3/4 teaspoon nutmeg
2 cups chopped pecans or walnuts (optional)
parchment paper

Method:

Preheat oven to 350*. In a large bowl cream together shortening and sugar. Add eggs one at a time, beating well  after each addition. Mix in bananas, buttermilk, vanilla and banana extract. Sift together flour, baking soda, baking powder and nutmeg. Add to bowl and stir just until the dry ingredients are moistened. If desired, stir in the pecans. Grease loaf pans and line just the bottom of the pans with parchment paper. Divide the batter evenly between the prepared pans, and bake as directed below:

• Two 9x5 inch pans for 50 - 60 minutes
• Six 6x3 inch pans for 35 - 40 minutes
• For muffins, lightly grease muffin pans with butter or cooking spray. Fill muffin cups to 2/3 full.. Preheat oven to 400* & bake for 15 to 20 minutes. (or until an inserted toothpick comes out clean)

Bread is ready when a toothpick inserted into the center of the loaf comes out clean. Cool on wire rack. After cooled, remove from loaf pans. Wrap in foil or plastic wrap and store in refrigerator.

Notes:

When you have very ripe bananas, put them in the freezer. When you are ready to make bread, remove bananas from the freezer. When defrosted, the bananas will be very soft. Place bananas in a bowl and use a hand mixer to "mash."

**Buttermilk substitute: Place 1 tablespoon plus 1 teaspoon of vinegar into a measuring cup. Add enough milk to measure 1 1/4 cups liquid. Stir. Set aside, for at least 5 minutes, before using.**

Super Easy Microwave Caramels

Perfect melt in your mouth caramels!
(So creamy and delicious and super easy to make.)

Ingredients:

1 tablespoon butter

parchment paper

2 sticks butter (1 cup)

1 cup packed brown sugar 

1 cup granulated sugar

1 cup light corn syrup

1 can sweetened condensed milk
2 teaspoons pure vanilla extract
sea salt (optional)

wax paper

Method:

Line a 9x13 inch pan with parchment paper. Grease the paper with 1 tablespoon butter. 

Place 2 sticks of butter in a large (8 cup) glass measuring cup or bowl. Heat in microwave, for 20 second intervals, until the butter is completely melted.

Stir in sugars and syrup. Add milk and stir.

Microwave on high for 6  1/2 minutes. Remove from microwave and stir. Return to the microwave for another 6 1/2 minutes. Remove, add the vanilla and stir.

Immediately pour hot caramel into the prepared pan. If desired, lightly sprinkle the top of the caramel with sea salt. Allow to cool completely.

When cool, remove parchment and caramel from pan. Use a sharp knife to cut into 1 inch squares.

Wrap squares in pieces of wax paper, twisting the ends. Store in an airtight container. 

Makes about 80 caramels.

Notes:

I use a large measuring cup instead of a bowl, because the handle makes it easier to pour the hot caramel. (Be careful to use a potholder.) 
Surprisingly, a plastic knife works best to cut the caramels. (I used a tupperware brand frosting spreader.)
When packaged in clean jars or decorative tins, these caramels make a very nice gift for family and friends. 

When I lived in Northern California, my friend Becky Vaught would give me a small stash of homemade caramels, every Christmas. They were so incredible that I would hide them and secretly savor each one. This recipe makes caramels just as wonderful and creamy and they cook in the microwave!

Lovely, cheerful and generous Becky
 and her kind husband, Tony.

Toasted Coconut & Lime Oatmeal Cookies With Chocolate Drizzle

This is a gourmet variation of the classic oatmeal cookie.

Ingredients:

2 ¼ cups flour

½ teaspoon baking soda

¾ teaspoon salt

2 sticks butter, at room temperature

½ cup sugar

¾ cup packed brown sugar

2 teaspoons vanilla extract

2 eggs

2 cups oats

One cup toasted coconut

1 tablespoon finely grated lime peel

2/3 cup semisweet chocolate chips 

1/2 tablespoon shortening

Method:

Preheat oven to 350* Spread 1 cup of coconut on a cookie sheet and bake 10 – 20 minutes, stirring occasionally, until lightly browned. Sift together flour, baking soda and salt. Set aside. In a medium or large bowl, using an electric mixer, beat sugars and butter until fluffy, 4 minutes. Add vanilla and eggs and beat until combined. Add flour mixture and beat until just combined. Stir in oats, coconut and lime zest. Drop dough in 2 tablespoon- size balls on parchment paper lined baking sheets about 2 inches apart. Bake until cookies are golden around the edges but still soft in the center.(12 -15 minutes.) Let cool on sheets 1 to 2 minutes, then transfer to wire racks to finish cooling completely. In microwave, heat ½ tablespoon shortening and 2/3 cup dark chocolate chips in a small bowl. Heat at 30 second intervals, stirring after each time, just until completely melted. Drizzle melted chocolate over cookies, while cooling on sheets. Finish cooling on trays in refrigerator. Remove from trays and place in an airtight container, between layers of waxed paper. Store in refrigerator. (The flavor of these cookies is greatly enhanced when chilled.) Makes 3 dozen.

Variation:

Orange peel can be substituted for the lime peel.

Package small jars of cookies to give as gifts.

Note: In 2013, I brought a tray of these cookies to share at an 

Easter Brunch. They were a big hit!

Candied Gingered Carrots

These carrots make a nice and flavorful side dish.

Ingredients: 

2 - 2 1/2 cups diagonal sliced carrots

4 tablespoons butter

2 1/2 tablespoons brown sugar

2 teaspoons ground ginger

1/4 teaspoon sea salt

Method:

Place carrots in saucepan. Add just enough water to cover. Bring to a boil and then reduce heat to low. Simmer until the carrots are tender, but not soft. (about 5 minutes) Drain carrots. Return to pan and stir in butter, until melted and carrots are coated. Add remaining ingredients. Bring to a boil, stirring often, for 3 - 4 minutes, until the carrots are glazed. 

Grandma Kathy’s No Bake Cookies (Gluten Free)

These cocoa, oatmeal & peanut butter 

cookies are creamy and fudge-like.

Ingredients:
½ cup butter (1 stick)
½ cup milk or cream

4 Tablespoons unsweetened cocoa powder (regular or "special dark")

1 cup sugar

½ cup peanut butter
1 teaspoon vanilla

3 cups quick cooking oats

Method:

Place butter in a large saucepan. Melt over medium heat. Add milk and stir. Whisk in cocoa and sugar. Boil for 1 minute.

Add peanut butter and stir until blended into chocolate mixture. Add vanilla and oats. 
Stir until thickened.(1 or 2 minutes.) 

Remove from heat. Drop by spoonfuls onto wax paper lined cookie sheets. (If desired, gently form into ball shapes.)

Refrigerate until set. Remove from cookie sheets and place into an airtight container, with pieces of wax paper between each layer of cookies. Store container of cookies in the
refrigerator. Makes 3 dozen.

 Notes: This recipe from Grandma Kathy Henderson makes nutritious, creamy, fudge-like cookies. Even though I prefer "Old Fashioned Oats", it is important to use "Quick Cooking Oats", in this recipe. ("Old Fashioned Oats" will be too dry and difficult to swallow.)

Fresh Guacamole (KETO Friendly)

Guacamole with green salsa on top.

Ingredients:

2 ripe medium avocados

2 tablespoons lime juice (or lemon juice)

1 teaspoon onion powder

1/4 cup green salsa or 1 jalapeno finely diced

2 cloves minced garlic (or 1 teaspoon garlic powder)

1/2 - 1 teaspoon sea salt or pink Himalayan salt

2 tablespoons diced red or orange bell pepper

1/4 - 1/2 teaspoon dry red pepper flakes (optional)

1/4 cup sour cream for garnish (optional)

Immersion blender or fork

Method:

Halve and peel avocados. Chop into a small bowl. If using a fork, mash avocados. Add next 7 ingredients. 

Mash and stir with a fork for a chunkier texture. Blend with an immersion blender for a creamier texture. If desired, top with a dollop of sour cream. Serves 4. 
(If the avocados you have are hard, preheat your oven to 90*. Wrap the avocados in foil and place in oven for 10 minutes. Remove from oven and refrigerate for 10 minutes. This will make your avocados ready to use in just 20 minutes!)

Notes: 
Serve with chips, veggies or Mexican dishes. Recipe may be doubled. 
The juice helps prevent the avocados from browning. When I buy limes or lemons (or receive them from friends),  I juice them and put the juice into ice cube trays. Once the they are frozen, I remove the juice cubes and continue to store in covered containers, or baggies, in the freezer. That way I always have "fresh" juice when I need it. I also grate some of the peel and save in tiny containers, in the freezer, as well.

If you like, a blender or food processor may be used to blend the ingredients.

nutritional info for 1 serving (made with green salsa & sour cream): 167.4 calories ~ 
6 grams net carbs ~ 11.7 grams fat ~ 2.3 grams protein

nutritional info for one serving (made with jalapeno & no sour cream): 134.3 calories ~
4.47 grams net carbs ~ 11.57 grams fat ~ 1.8 grams protein

Some Low Carb choices to serve with guacamole:
Keto Friendly Beef Or Chicken "Flautas" ~ Very Low Carb & Tasty!
https://carriekitchencreations.blogspot.com/2020/02/keto-friendly-beef-flautas.html

KETO Two Minute Cheese Crisps (Egg Fast Friendly & VERY Low Carb!!!)   https://carriekitchencreations.blogspot.com/2019/08/keto-friendly-two-minute-microwave_10.html

LOW CARB, High Fiber Tortilla Chips (Gluten Free)

https://carriekitchencreations.blogspot.com/2019/02/low-carb-high-fiber-tortilla-chips.html

Keto Friendly Crunchy Cheese & Flax Seed Crackers (Gluten Free)   https://carriekitchencreations.blogspot.com/2019/10/keto-friendly-cheese-crisp-crackers.html

KETO Friendly Pepperoni Crisps ("Crackers" For Dipping)   https://carriekitchencreations.blogspot.com/2019/09/keto-friendly-pepperoni-crisps-crackers.html

KETO Friendly (Slow Cooker Or Instant Pot) Cuban Shredded Beef   https://carriekitchencreations.blogspot.com/2019/02/keto-friendly-slow-cooker-or-instant.html

Garlic Baked Potato Wedges

These well seasoned baked potato wedges are tasty  and crispy.

Ingredients:
4 medium russet potatoes (about 5 inches long)
4 tablespoons regular extra virgin olive oil, or lemon olive oil
1/2 cup finely grated parmesan cheese
3/4 teaspoon dried basil leaves
3/4 teaspoon dried oregano leaves
1/2 teaspoon ground thyme
3/4 teaspoon sea salt
2 teaspoons garlic powder
2 teaspoons paprika
non-stick cooking spray
aluminum foil
garnishes: ketchup & plain Greek yogurt (or sour cream) optional

Method:
Preheat oven to 400*. Scrub potatoes to clean skins. Cut each potato into 8 lengthwise wedges. Place in a large bowl. Toss with olive oil. Add cheese and toss again. Add all of the spices to a small bowl. Blend and crush with the back of a spoon or pestle. Add to potatoes and stir with a spatula until all the potatoes are thoroughly coated with the spices. Line a baking sheet with foil. Place wedges on foil so that they are not touching each other. Bake for 40 minutes. Serves 4 - 5.

Notes: Serve with ketchup, sour cream, ranch or blue cheese dressing. 
(Or serve as is ~ these taste great without any condiments.)

Low Carb Baked Mashed Cauliflower & Cheese Bites (Gluten Free)

Tasty cauliflower medallions. 

Ingredients:
1 head cauliflower
water
3 cloves garlic, minced
1/3 cup Greek yogurt or sour cream
2 eggs
1/2 cup extra sharp cheddar cheese
1 teaspoon sea salt
fresh ground black pepper to taste
2 egg whites
non-stick cooking spray
1/4 cup sharp cheddar cheese for garnish

Method:
Preheat oven to 400*. Rinse cauliflower, cut or break apart and place in a medium glass bowl. Add 1 cup of water. Cover tightly with plastic wrap. Use a knife to poke a small slice in plastic. Microwave for 10 minutes, or until tender.

Carefully drain water and place cauliflower in a food processor or powerful blender. Add garlic. Pulse until mashed and well blended. Transfer to a large bowl. Add yogurt, eggs, cheese, salt and pepper. Place egg whites in a small bowl by themselves. Beat egg whites with electric mixer until stiff. Next, use mixer to blend  the ingredients in the large bowl. Using a rubber spatula, fold egg whites into cauliflower mixture. Lightly coat 1 regular sized muffin pan with non-stick spray. Spoon cauliflower mixture evenly into the 12 sections. Sprinkle with a tiny bit of extra cheese. 

Bake for 25 - 30 minutes. Makes 12.

Nutritional info per serving, approximately:
97.47 calories ~ 7 grams fat ~ 1.77 grams net carbs ~ 6 grams protein

Notes:  
Serve as an appetizer, snack or side dish at brunch, lunch or dinner. (I like a few drops of sriracha sauce on mine.) If desired, make ahead and reheat in 350* oven.

Karen's Restaurant Giant Buttermilk Biscuits

Giant Buttermilk Biscuits!

 Karen's Restaurant served fantastic food, in a rustic & homey environment, 
in the town of Chico, in Northern California. Sadly, decades ago, 
the warehouse that housed the restaurant & other business was 
destroyed in a fire and never reopened. Because I liked the biscuits 
at her restaurant, so much, a friend decided to ask for the recipe. 
A very generous Karen, was happy to share her wonderful recipe and so am I. 

Ingredients:
4 cups flour
2 tablespoons baking powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, beaten
1/2 cup shortening
1 1/2 cups buttermilk

Method:
Sift dry ingredients into bowl. Cut in shortening with a pastry blender or two knives. With fingers continue to mix shortening into flour mixture until it resembles the consistency of crumbs. Combine buttermilk and egg. Add all at once to dry ingredients. Knead and roll out on a well floured surface to a thickness of 3/4 to 1 inch thick. Cut with a 3 - 4 inch cutter.

Bake at 450* for about 10 minutes, on an ungreased baking sheet.  Makes 9 - 12 giant biscuits. Enjoy!

  
Note: These large biscuits are great with any meal, but they would be perfect
 for making breakfast sandwiches.

Biscuit, egg & Morning Star "Sausage" sandwich