BISCUITS FOR 2

Biscuits for two....what a great idea!! I can't tell you how many biscuits I've thrown away because they were stale before we could eat a whole batch, but not anymore!!  

This quick and easy recipe

makes 4 delicious biscuits.

1 cup all purpose flour

2 1/2  teaspoons baking powder

1 teaspoon sugar

1/2 teaspoon salt

1/8 teaspoon cream of tartar

1/4 cup COLD butter

1/2 cup milk

Preheat oven to 400° and grease a baking sheet.

Mix the dry ingredients together. Cut the COLD butter into very small cubes and add them to the dry ingredients. Cut the butter into the flour mixture until it looks like coarse crumbs.

Add milk and stir just until everything is moistened (don't overmix) 

Turn out onto a lightly floured counter and knead 8-10 times. Dough might seem a little sticky at first, but it will come together nicely after you knead it a few times.

Pat or roll dough to 1/2" thickness and cut with floured 2 1/2" biscuit cutter (the floured rim of a drinking glass will work too).

Bake 12-15 minutes or until golden.

  

Brush with butter when they are hot out of the oven. Makes 4 biscuits.

ENJOY !!!

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January 09, 2022

Do you ever wish you had a piping hot, fresh-out-of-the-oven cornbread muffin to go with that reheated bowl of chili?  As "empty nester's" that happens quite often at our house.

We like the taste and convenience of those small boxes of JIFFY cornbread mix. They are easy, tasty and quick...but even THOSE "little" boxes are too much for just 1 or 2 people.

Here is my "empty nester trick":  Mix (using the instructions on the side of the box) This will make enough for 6 muffins.

Put 6 cupcake liners in a cupcake pan and give them a TINY spritz of cooking spray. Divide the batter, evenly, between the cupcake liners but, DON'T BAKE THEM..........FREEZE THEM.

When you need a cornbread muffin.......take one out of the freezer and let it sit at room temperature for about an hour.

Bake at 375° (NOT the 400° that the package recommends) for 20 minutes......that's it!!  Easy-peasy!!

ENJOY !!!

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March 28, 2020

YUMMMMM!!!

Click on photo

I call this "Apple Crisp for Two", although I guess that is a bit of a misnomer. It actually makes 3 large desserts (if you include the ice cream). I guess I should have called it "Apple crisp for two (and a little more for later)" 😇   

We love a good fruit crisp with a slightly crunchy (but not HARD crunchy) topping and lots of gooey filling. That perfectly describes this dessert. It is one of the best crisps we've tried in years!!!!!

APPLE LAYER
2 large Granny Smith apples (see note)
¼ cup granulated sugar
¼ cup brown sugar
1 tablespoon all purpose flour
¼ teaspoon cinnamon
pinch of nutmeg (optional)

Peel, core and thinly slice the apples. Toss with the above ingredients and place in a greased baking dish (I use a 9" x 5" loaf pan). Sprinkle two tablespoons of water over the filling. NOTE: Do NOT mix the water into the above mixture, just sprinkle it evenly OVER the filling; trust me it works perfectly and makes the BEST sauce.

TOPPING LAYER
1/4 cup quick oats
1/4 cup all purpose flour
1/4 cup brown sugar
1/8 teaspoon baking soda
1/8 teaspoon baking powder
2 tablespoons melted butter

Use a spoon and mix the topping ingredients until everything seems coated with butter. Evenly sprinkle it over the apple layer (but do not mix it in).

Bake in pre-heated 350 oven for 30-35 minutes or until apples are tender.  Let cool 15 minutes before serving (if you can wait that long). We like ours, served with ice cream.

NOTE: Make sure you use a good baking apple like Granny Smith. Regular eating apples don't work well in this kind of recipe (they get mushy).

ENJOY !!!

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June 11, 2019

 They say that you are not supposed to reward yourself with food...OK, I get that. But every once in a while, I crave something deeply chocolate, deeply warm and gooey. This recipe fills that bill perfectly and since it is only a single serving, there isn't a whole pan of guilty calories calling your name the rest of the day.

 Pure Heaven in 5 minutes

I've been looking for a single serving brownie recipe like this for a long time because Hubby doesn't like brownies...go figure😉 

MICROWAVE BROWNIE FOR ONE
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1/4 cup all purpose flour
1/4 cup brown sugar
1/8 teaspoon baking powder
2 tablespoons cocoa powder
3 tablespoons milk
1 tablespoon butter (room temperature)
1 tablespoons pecans (optional)
2 tablespoon chocolate chips (or 1 tablespoon mini chocolate chips)
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In a small microwave safe bowl, mix everything together until smooth (mixture will be very thick). Cook in the microwave.
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Now here comes the only tricky part of the recipe. Total cooking time in the microwave is 1 to 2 minutes depending on how powerful your microwave is. My microwave is a 1000 watt machine and it takes 1 minute 20 seconds. You will have to watch your microwave  carefully the first time you make this treat, so you don't over bake it (use the toothpick test for doneness the first time). LET THE BAKED BROWNIE SIT FOR ABOUT A MINUTE BEFORE YOU EAT IT.
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NOTE: I am embarrassed to say I know this recipe by heart now. Any flavored chocolate, peanut butter, white (etc.) chips will work well.
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NOTE: The recipe doesn't say you have to, but I bake mine in a little ramekin that I spray with cooking spray.

ENJOY !!!

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March 10, 2019

As empty nesters, we are easily overloaded by a full size cheesecake, so I have been experimenting. I finally got it down to six cupcake size cheesecakes which suits us perfectly.

These little guys ALWAYS turn out perfect.....no cracks, no sink hole in the center and they are smooth, rich and addicting!!

Place six foil (or paper) cupcake liners in a cupcake pan. Preheat your oven to 325°.

CRUST
1/3  cup graham cracker crumbs
2    teaspoons sugar
2    teaspoons melted butter

Mix together and split evenly between the six cupcake liners, and press the crumbs into a flat layer.

FILLING
8 ounces of full fat cream cheese (room temperature)
6 tablespoons sugar
1 teaspoon vanilla extract
4 teaspoons flour
2 large egg whites

Beat the room temperature cream cheese with electric mixer for three minutes. Add the sugar and beat for another two minutes.

Add the vanilla, flour and egg whites and mix until well incorporated, but don't over mix.

Pour the batter over the crumb crust, filling almost to the top (I use an ice cream scoop).

Bake at 325° for 25 minutes (the cheesecake should be just "set" and barely jiggle when you tap lightly on the side of the cupcake pan.

Remove from the oven and let sit at room temperature about 20 minutes, then put in the fridge and chill for at least a couple of hours.

Before serving, I like to add a swirl of raspberry jam on the surface of the COLD cheesecake (any jam will work, see note below).

ENJOY !!!

Note:  I like to use the foil cupcake liners because they release the cheesecake so easily, but paper ones work great as well.

Note: Any jam or spreadable fruit works well in this recipe. To make the jam super spreadable, I just put a couple of heaping tablespoons into a small bowl and stir it vigorously until it is smooth and soft.

Note: I never seem to remember to bring the cream cheese up to room temperature, so I just put it in the microwave for 10-15 seconds (to take the chill off) and it works fine.

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August 02, 2016

This is a perfect amount of dessert for just two people. It is quick, easy and tastes divine over a scoop of ice cream!!

2 medium sized peaches, peeled and diced
1 teaspoon flour
1/4 - 1/2 teaspoon cinnamon (see note below)
1 teaspoon sugar

Mix the above ingredients gently, until peaches are well covered, then divide evenly into 2 small (greased) baking dishes and set aside.

In another small bowl, mix:

2 tablespoons brown sugar
3 tablespoons oats
1 tablespoon flour
1 tablespoon butter (or coconut oil)

Using a fork, mix the above ingredients until they are sort of clumpy, for lack of a better description (the butter pieces should be about the size of a small pea). Crumble lightly over the peaches.

Bake in preheated 375° oven for 15-20 minutes or until golden and crisp.

Serve over ice cream or let it cool a little and top it with whipped cream.

NOTE: increase cinnamon to 1/2 teaspoon if you like a strong cinnamon flavor.

ENJOY !!!

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June 11, 2016