Sour Cream Mayonnaise Biscuits

This is one of my husband's recipes, who is a better cook than a baker because he likes to experiment and not follow the recipes, which "those who know" say you're suppose to do if you bake anything.

He wanted some biscuits one night to go with dinner and I told him we did not have all the proper ingredients. So he got into the kitchen and went to work with what he could find.

Most of his recipes are "dump it all in a bowl, mix it up and cook it." It's surprising how often that works, though.

This is one that turned out to be really good. We have had these biscuits many times and they have always turned out great. This recipe will make some very good and quick biscuits that go good with anything.

I like them, not only with a meal, but with butter and jelly after a meal or for breakfast with poached eggs, and bacon.

We hope you will enjoy this recipe.

Ingredients

2 cups of self-rising flour

1/2 cup of whole milk

1/2 cup buttermilk

2 full tsp. of real mayonnaise (not salad dressing or light mayonnaise)

2 full tsp. of sour cream

Directions

Preheat your oven to 400 degrees.

In a medium size bowl combine all the ingredients and mix well.

For each biscuit drop a medium size ice cream scoop, or heaping tablespoon of dough onto a large oiled or greased cookie sheet, leaving about two inches between each biscuit.

Then bake in a preheated 400 degree oven, bake for 13 to 15 minutes. Or until golden brown on the top.

*Note: Keep the scoop or spoon damp or lightly oiled.

Make An Easy Chocolate Pie

I believe that for a chocolate lover, like me, that nothing tastes better for something sweet to eat than a Hershey bar with almonds, or a dessert than a piece of good chocolate pie.

To me this recipe makes the best chocolate pie and is the easiest to make. All you have to do is dump everything in a pot and cook until it is thick, pour it in a baked crust, put it in the refrigerator a while to let it cool, and here I just put whipped cream on it and put it back in the refrigerator or you can beat the egg whites and top it with that if you want. Pretty easy, huh?


Ingredients

1 cup sugar
3 heaping Tbs. flour
4 Tbs. cocoa
2 cups sweet milk (I use 2%)
1 stick margarine
3 egg yolks
2 tsp. vanilla
3 egg whites
3 Tbs. sugar
1 baked pie crust

Directions

Mix dry ingredients. Add milk and egg yolks which have been beaten together. Add butter and cook until thick. Add vanilla. Pour into baked pie crust.

Beat three egg whites until stiff. Add 3 Tbs. sugar and beat unil meringue stands in peaks. Spread on pie and brown under broiler. Refrigerate 3-6 hours.

I have had my share of chocolate pies, but this one is the best I have tasted so far. My mother was an absolutely wonderful cook, but she did not bake nor make desserts, but if she had, I think her chocolate pie would have tasted just like this.

Enjoy.

Real Homemade Banana Pudding

They didn't use instant pudding, flour or anything extra to add to the cost, but, the end result was wonderful. I'm talking about our grandmothers' recipes for banana pudding. The ones that didn't have all the modern conveniences we have. It's surprising how easy and fast (as fast as making instant pudding) a real homemade banana pudding recipe can come together. Let me tell you how....

Ingredients
1/2 cup sugar
1/4 tsp. salt

1 2/3 cups (large can) undiluted Carnation milk

3 eggs, separated

1 tsp. vanilla

Box of vanilla wafers

2 or 3 ripe bananas (important that they be ripe)

1/4 cup sugar

Directions
Mix 1/2 cup sugar, salt and Carnation milk in top of double boiler; heat.
Take off double boiler.
Beat 3 egg yolks. Gradually stir into hot mixture in a thin stream, stirring constantly. Return to double boiler.
Cook, stirring often until mixture thickens. Remove from heat.
Add l teaspoon vanilla.
Completely cover the bottom of an 8 x 8 inch pan with vanilla wafers. Top with 1 sliced banana (or more, to be sure every helping has some bananas in it) and half of the custard.
Repeat layers, ending with custard on top.
Beat 3 egg whites stiff; gradually add 1/4 cup sugar. Beat until stiff and top the pudding with the egg whites, making sure they touch the edge of the pan so they don't shrink.
Bake at 350 until egg whites are browned.

This recipe is so easy and so good. You can serve this warm, at room temperature or cold right out of the refrigerator. This is the dish I have to bring to family gatherings, specially my husband's family. There is nothing like a real homemade banana pudding from scratch.

Enjoy.