Margaret Haden

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Margaret Haden
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Southern Buttermilk Biscuits by DeepSouthDish- I miss my Mom's biscuits think I will try this one

The secrets to making perfect Southern buttermilk biscuits, from the Kitchen of Deep South Dish. Ingredients: 2 cups of cold Self Rising Flour, cup very cold butter, cup cold buttermilk. There are also fantastic tips in this post.

I have made this recipe numerous times, as a loaf cake. I use Non-Fat Greek Yogurt, but any kind of yogurt will work well. The yogurt and oil (instead of butter) is the key to the moistness of the cake. While the cake is still warm, a simple syrup of lemon juice and sugar is poured on and the final touch is a simple lemon glaze. This cake is perfect with a morning cup of tea, or as a dessert. The recipe originally comes from Ina Garten, so you know it's good!

I have made this Meyer Lemon Bundt Cake recipe numerous times, as a loaf cake. I use Non-Fat Greek Yogurt, but any kind of yogurt will work well. The yogurt and oil (instead of butter) is the key to the moistness of the cake.

Cracker Barrel Hashbrown Casserole Recipe- Ingredients: 32oz frozen shredded hash browns, 1/2 cup melted butter, 1 (10 1/4 ounce) can of cream of chicken soup, 1 pint of sour cream, 1/2 cup onion finely chopped, 2 cups grated colby cheese, 1/4 teaspoon pepper, Instructions:  Preheat oven to 350. Mix all ingredients together. Place in a greased 9x13 casserole dish. Bake for 45 Minutes.

frozen shredded hash browns cup melted butter 1 ounce) can of cream of chicken soup 1 pint of sour cream cup onion finely chopped 2 cups grated colby cheese teaspoon pepper oven to all ingredients together. in a greased casserole dish. for 45 Minutes.