Old Fashioned Strawberry Shortcake

This is another good shortcake recipe. As long as it's a biscuit-type shortcake it works for me. Even Bisquick shortcakes are good in my book. The whipped cream topping has strawberry jam in it, and it really sets it off nicely.

6 cups sliced strawberries
½ cup sugar
1 tsp vanilla extract

SHORTCAKE:
3 cups flour
5 Tbs sugar, divided
1 Tbs baking powder
1 tsp baking soda
½ tsp salt
¾ cup cold butter, cubed
1 cup buttermilk
2 Tbs heavy cream

TOPPING:
1 ½ cups heavy whipping cream
2 Tbs strawberry jam


Combine strawberries with ½ cup sugar and vanilla. Mash slightly and let stand at least 30 minutes (longer is better to get more juice). Toss occasionally.

Preheat oven to 400º.
Whisk together flour, 4 Tbs sugar (¼ cup), baking powder, soda, and salt. Cut in butter until crumbly. Add buttermilk, stirring until just combined. 

Drop batter by ⅓ cupfuls 2" apart onto baking sheet. Brush with 2 Tbs heavy cream; sprinkle with remaining 1 Tbs sugar. Bake 18-20 minutes. Cool completely on wire rack.

For the topping, beat heavy cream until it forms soft peaks. Add the strawberry jam and beat to fully incorporate together.

To serve: Cut biscuits in half; top with berries and whipped cream.

How to Make the Perfect Hard Boiled Egg

Step 1.

Place eggs in a saucepan and fill with cold water. Water should just cover the eggs.

Step 2.

Bring the water to a boil on medium-high heat.

Step 3.

Turn the burner off and place a lid on the saucepan.

Step 4.

Set the timer for 13 minutes.

Step 5.

When the timer goes off, use a slotted spoon to remove the eggs from the hot water. Place them into a bowl of ice water. The ice water will stop the cooking process.

Step 6.

Allow them to cool and remain in the ice water for approximately 15 minutes.

Step 7.

Once the eggs are cool, start the peeling process by gently rolling the egg to break up the shell.

Step 8.

Once the shell is slightly crushed, start peeling.

Step 9.

When the entire egg is peeled, dip it in a small bowl of water or place it under running water to get rid of any excess shells.

Step 10.

The perfectly boiled egg with a nice and yellow yolk is ready to be used.

Tips to Hard Boiling Eggs

Do not overcrowd the pan with eggs. The number of eggs you can boil at once depends on your pot size. The eggs should be in a single layer and not tightly packed into the pot.

Using older eggs peel much easier than fresher eggs.

It's easier to begin peeling an egg at the larger part, rather than the smaller part, of the egg.

Make sure to place the eggs in an ice bath right away to stop the cooking process. This will also help the membrane to separate from the egg to make peeling easier.

Don't let the eggs sit around unpeeled. The longer they sit the harder they will be to peel.

Hard boiled eggs last about 5 days stored in the refrigerator.

Your Perfect Yolk

There are different opinions on how long to boil and egg. Some like their yolk on the softer side, while other's like it well done. We tested different times in the Test Kitchen and are sharing our results. Hopefully, it will help you determine what's the correct length of time to boil an egg for your perfect yolk.

Two Minutes: Whites are set and the yolk is very soft. If served warm, the yolk is runny.

Four Minutes: Whites are set. The yolk is very soft but not runny.

Six Minutes: The yolk is creamy but has set up.

Eight Minutes: Yolks are creamy and a medium firmness.

Ten Minutes: The yolks are firm and less creamy.

Twelve Minutes: The yolks have firmed up even more and are not creamy.

Fourteen Minutes: The yolks are extra firm and the green ring typically forms around the yolk.

Loaded Potato Soup

You will love this unique potato soup. It's easy to make because the potatoes can be cooked, chilled, and then cubed the day before. It's very cream and filling and the fat free half and half adds a little sweetness so I don't suggest you substitute it.

5 or 6 medium potatoes

2 stalks celery

1 medium onion

1 tsp celery seed

5 Tbsp butter

5 Tbsp flour

2 c whole milk

2 c half and half

1 qt fat free half and half

3 tsp bouillon or chicken base

1 1/2 tsp salt

1/4 tsp black pepper

1 Tbsp (scant) Franks hot sauce, or hot sauce of choice

1/2 tsp dried basil

LOADED TOPPINGS

Green onions chopped

Shredded sharp cheddar cheese

Bacon bits

Bake the potatoes in your oven or microwave then let cool. Peel and dice the potatoes. This can be done a day ahead.

Chop celery and onion in a food processor or chopper until finely chopped. Melt butter in a large pot. Add the chopped celery and onion and celery seed and cook on medium for about 4-5 minutes.

Add the flour to the celery onion mixture and make a roux. Add the milk, half and half and fat free half and half and slowly bring to a boil until thickened.

Add the bouillon, salt, pepper, hot sauce and basil and stir well. Add potatoes until heated but don't let it boil. Serve with loaded toppings of shredded sharp cheddar cheese, bacon bits and chopped green onions.

Goldie’s Irish Soda Bread

My favorite recipe for soda bread. Be sure to see my note below about baking. Sometimes mistakes can turn out to be for the good.

2 1/2 cups flour

1/2 cup sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

1/2 cup unsalted butter

1 cup raisins

1 tablespoon caraway seed

1 large egg

1 1/4 cups buttermilk

1/4 cup sour cream

Set oven to 300° (see note below). Butter a 9-inch round cake pan. Sift together the dry ingredients. Using a food processor with the steel blade or a pastry cutter, cut the butter into the flour mixture until it resembles small peas.

Blend in the raisins and caraway seeds. Beat the egg, buttermilk, and sour cream together until blended. Stir the egg mixture into the dry mixture just until blended.

Transfer the batter to the pan and bake for about 50 to 55 minutes, until a toothpick inserted in the center comes out clean.

CeCe’s Note:

I mistakenly baked this at 300º for the first 45 or 50 minutes. When it wasn’t getting done I realized the oven was not set at 350º as the recipe stated. All I can say is it was one good mistake . . . might have even helped it stay moister . . . who knows? It turned out fantastic!

The Best Chicken Marinade

Excellent recipe.

    ½ cups Olive Oil

    ½ cups Rice Vinegar

    ½ cups Soy Sauce

    ½ cups Green Onions, Chopped

    3 Tablespoons Sesame Seeds

    1 Tablespoon Ground Ginger (you Can Add Another Tbsp If You Like Ginger)

    1 Tablespoon Dry Mustard

    1 teaspoon Black Pepper

    1 Tablespoon Garlic, Pressed Or Minced

    1 teaspoon Red Pepper Flakes (optional)

    2 pounds Boneless Chicken Pieces

Whisk all ingredients but chicken together in a glass or plastic bowl. Submerge the chicken in the marinade. Cover tightly and let marinate in the refrigerator for up to 12 hours, turning the chicken occasionally.

Grill on medium high heat until cooked through. This is delicious served with Asian cabbage salad or lo mein noodles!

Kittencal's Famous Caesar Salad

Kittencal was a very popular poster on the late Taste of Home Community Blog. I was ecstatic when I stumbled across all of her recipes . . . all 3,323 of them . . . on another recipe blog.

I usually don't care for mayo based Caesar Salad Dressings, but this one is totally over the top, and has now become my favorite Caesar dressing. The comments following are from Kittencal.

"I developed this dressing years ago, and I can honestly say that you won't be able to keep your spoon out of the fridge for a taste, it is *that* good! --- Although I do think the dressing is better with the anchovy it can certainly be made without them. In a pinch I have even substituted buttermilk for the half and half cream, just use about the same amount --- this dressing gets stronger with refrigeration time so a small amount of fresh garlic goes a long way! ---- Usually one recipe without doubling is perfect for one large romaine lettuce, if you are serving a large crowd of people you might want to double -- salad dressing will not work for this use *only* mayonnaise, The perfect companion to this salad are Kittencal's Garlic Croutons (recipe follows).

1 large head romaine lettuce (washed over and thoroughly dried)

1 1/2 cups garlic-flavored croutons

Parmesan cheese

Freshly grated black pepper ( to taste)

DRESSING

2 anchovy fillets

2 fresh garlic cloves

1 cup mayonnaise

1/4 cup half-and-half cream or 1/4 cup milk

1/3 cup grated Parmesan cheese

2 tablespoons fresh squeezed lemon juice

1 tablespoon Dijon mustard

Salt and pepper

2 teaspoons Worcestershire sauce (optional)

Buttermilk or half-and-half, for thinning if necessary (I do not)

In a small 2-cup mini food processor, process/mince the anchovy fillets and garlic together until finely minced (do this together and firstly, otherwise it will not get minced properly with the other ingredients). Add in the remaining ingredients, and process for 30 seconds, or more until well mixed. Adjust seasonings to taste. Thin with buttermilk (or milk) for a thinner consistency if desired.

Store in fridge, covered in a glass container for 3 or more hours before using (the flavors become stronger when left in the fridge for a longer time).

Toss desired amount of dressing with Romaine lettuce and croutons.

Sprinkle with more grated Parmesan cheese if desired.

Kittencal's Garlic Croutons

"You will never purchase store bought croutons again after making these! make a double batch and store in the fridge or freeze them, use in salads or soups, for easier slicing make certain to use stale bread, or place your bread in the fridge overnight, for extreme garlic flavor use fresh finely minced garlic and increase to 2 tablespoons, to infuse the flavor into the butter allow the melted butter/garlic mixture to sit for 30 minutes or more at room temperature before brushing on the bread"

12 -15 slices bread (crusts removed, use slightly stale bread)

1/2 cup butter (can use more butter)

1 teaspoon garlic powder (or to taste, or use 1 tablespoon fresh minced garlic)

1/4 teaspoon salt (or use 1/2 teaspoon seasoned salt)

3 teaspoons dried parsley (optional or to taste)

Set oven to 325°. Lightly grease a large baking sheet.

Place the butter, garlic powder or fresh minced garlic and salt or seasoned salt in a microwave-safe bowl and microwave until melted. Mix in the dried parsley (if using).

If you are using fresh garlic allow the melted butter mixture to sit at room temperature for 30 minutes to infuse the garlic flavor into the butter.

Brush both sides of the bread slices liberally with the melted butter mixture using a pastry brush. Using a serrated knife slice into small cubes or desired sizes.

Place the bread cubes onto the baking sheet. Bake for 25 minutes, or until desired crispness (watch closely these brown quickly!).

Let cool and store in a covered container in the fridge or freeze.