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I also want to include a few simple recipes. I have some baked goods on this menu. With salads, casseroles and sandwiches, you can always add a pinch of this and a handful of that, but with baking that doesn't always work. I don't want you to end up with hockey pucks for biscuits, or soggy carrot cake, so here you go.
3 cups AP Flour
4 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon cream of tarter
3/4 cup cold butter
1 1/4 cup milk (minus 2 tablespoons)
2 tablespoons lemon juice
In a 2 cup measuring cup, pour 2 tablespoons of lemon juice. Add the milk until you have 1 1/4 cup of liquid. Let this sit and get a little funky.
In a big bowl stir together flour, baking powder, sugar, salt and cream of tarter.
With a pastry blender, potato masher or a couple of forks, cut in your cold butter. Keep pressing it into the flour until it is coarse crumbs. Stir in the milk and mix until just moistened and no more.
On a lightly floured surface, knead the dough just a few times just until the dough sticks together. Over kneading makes for a tough biscuit. Don't do it.
Using your hands pat the dough down until it is evenly 3/4 inch thick. Cut the dough with a floured biscuit cutter, or a glass with a thin rim.
Place biscuits 1/2 inch apart on a ungreased baking sheet. Bake at 450* for 10 or 12 minutes or until nice and golden.
The Pioneer Woman's Carrot Cake
However, I have to say, I do not put cream cheese frosting on my carrot cakes. I prefer buttercream. I'm a buttercream kind of girl. Plus, butter is on sale this week. Cream cheese is not. Here is my recipe:
2 sticks of softened, salted butter
pinch of salt
1 tsp vanilla
4 cups powder sugar
3 tablespoons milk
Beat butter and salt until the salt is completely dissolved. With the mixer on low, slowly add half of the sugar. Add the vanilla and 1 tablespoon of milk. Slowly mix in the rest of the sugar. Stir in the milk and beat until smooth.
Strawberry Clouds Recipe