Snowy Days Are Here Again

Moving to our new state of Colorado we have enjoyed many days of very cold snowy weather and as most of you know, snow is my favorite, followed by rainy days.  Most would say that is strange, but I love snow, rain and cold.  Today I've got my laptop in the library looking out the front window, drinking a hot cup of coffee and watching beautiful snow falling to the ground.  It's quite cold out too as would be expected with snow, so the girls (dogs) and I are wearing sweaters and warm slippers (slippers for me, not the dogs).  I'm also thinking about making a nice pot of soup so when my hubby gets home it will be ready to dig in and enjoy.  Another item I delight in during cold days is a golden brown roasted chicken with lemon and rosemary, served with creamy mashed potatoes and a tossed salad with some type of delicious vinaigrette.  There are many wonderful things to cook when the days get cold so I hope you enjoy what I've chosen below.  Happy Cold Weather Cooking!

"Snow provokes responses that reach back to childhood" - unknown

Snowy Day Chicken Soup

1 large whole chicken, cut into pieces
1/4 cup dry white wine
Chicken stock (good quality) plus some of the stock made when cooking the chicken
1/2 lemon, squeezed
3 large whole carrots, sliced
2 large stalks celery, sliced
1 white onion, diced
1 large leek, sliced
salt and freshly ground black pepper
1 tsp. fresh thyme
1/2 cup fresh parsley, rough chopped
16 oz. egg noodles (fresh or frozen)
3 scallions, sliced thinly including green part (garnish)

In  a large pot add chicken and just cover with cold water.  Bring to a boil, then reduce heat to low. Simmer for 30 minutes.  Remove chicken from pot and let cool slightly.  Pull meat from bones and shred slightly.  Strain stock in pot, pour stock back into pot, add some of the prepared chicken stock from ingredient list, add wine, carrots, celery, onions, leeks, herbs and salt and pepper.  Simmer for about 30 minutes.  Increase heat and add egg noodles and chicken and cook for about 10 minutes until noodles are cooked.  Taste and adjust seasonings.  Add lemon juice and stir.  To serve ladle into bowls or large serving bowl and garnish with scallions.  Serve with hot biscuits.

Robust Lamb (or I have used chicken before) 

1 lb. lamb shoulder or leg cut into 1-inch pieces
4 garlic cloves, peeled
1 small red onion, diced
3 fresh thyme sprigs, stems removed
6 canned anchovies
1 tsp. sugar
2/3 cup red wine
1 cup beef or chicken stock (good rich quality)
1/2 cup black olives, pitted and halved
1/4 cup fresh Italian parsley, chopped (garnish)
1 Tbl. butter
olive oil

In a large saute pan, add oil, butter and lamb cooking for about 6 minutes or until meat is nicely browned.  In a blender add garlic, thyme and anchovies and pulse to form a paste.  Add wine and stock to the pan and stir in the garlic paste with the sugar.  Bring to a boil and reduce heat and simmer covered for about 35 minutes or until the lamb is tender.  During the last 10 minutes of cooking remove the lid for sauce to reduce slightly.  Stir in the olives and mix to combine.  Pour lamb mixture into a serving bowl or platter and garnish with parsley.  Serve with mashed potatoes and steamed green beans topped with slivers of lightly toasted almonds.  You also need some good bread (French, pita or whatever type you enjoy to get all those juices).

Delicious Salad with Herbs and Creamy Lemon Dressing

Dressing
3 garlic cloves, finely minced
2 lemons, zested and juiced
2 tsp. Dijon
1/2 cup olive oil
1/2 cup sour cream
Croutons
Salad
3 heads butter lettuce torn, washed and spun dry
1/4 cup each; rough chopped parsley, basil and chives
12 large radishes, sliced
4 beautiful ruby red tomatoes, sliced
2 large Haas avocados, peeled, pitted and sliced
Optional; thinly sliced cooked steak or chicken

Dressing; in a bowl add garlic, lemon juice, zest, Dijon and slowly whisk in olive oil to combine, season salt and freshly ground black pepper, whisk in sour cream.  Place cleaned torn lettuce onto a serving platter, toss with herbs, add radishes, tomatoes and avocados, top with sliced steak or chicken if desired, top with croutons and pour over dressing.  Serve remaining dressing on side.

Turkey Sausage and Mushroom Pasta (one of my daughters favorite pastas)

1 1/2 lb. hot Italian turkey sausages, casings removed
1 large onion, finely chopped
2 garlic cloves, minced
1 box button mushrooms, sliced
1 cup dried porcini mushrooms
1 cup hot water
1 tsp. fresh rosemary, chopped
1/4 tsp. dried red pepper flakes
salt and freshly ground black pepper
1/3 cup dry white wine
1/4 cup chicken stock (good quality)
1/2 cup whipping cream
1 package penne pasta
1/2 cup fresh Parmesan cheese, grated
Italian parsley, chopped

Place the porcini's in a sieve and rinse well.  Place them into a bowl and pour over hot water and let soak for about 15 to 20 minutes to soften.  Drain well, chop porcinis and discard stems.  In a large saute pan, add some olive oil, add onion and cook until softened. Add garlic and sausage, breaking up the sausage as it cooks.  Add the button mushrooms, rosemary, and red pepper flakes, season with salt and pepper.  Add the porcini mushrooms wine, and chicken stock boil until almost all liquid evaporates.  In a large pot of boiling salted water add pasta and cook al dente, drain well and add to pan with sausage mixture.  Stir in cream, taste and adjust seasonings.   Add about 1/4 cup of Parmesan and mix well.  Place pasta onto a large serving platter and sprinkle with the rest of the cheese parsley.  Serve with a salad, bread and white wine.

"The first fall of snow is not only an event, it is a magical event. You go to bed in one kind of a world and wake up in another quite different, and if this is not enchantment then where is it to be found?" - J. B. Priestly

Rich and Flavorful Chicken

8 to 10 pieces of chicken, skin removed
olive oil
1/2 cup butter
2/3 cup water
2 bay leaves
olive oil
2 onions, finely chopped
1 tsp. fresh ginger, finely chopped
2 tsp. garam masala
2 tsp. ground coriander
1 tsp. chili powder
2 garlic cloves, crushed
salt
3 green cardamoms
3 black peppercorns
2/3 cup plain Greek yogurt
2 Tbl. tomato paste
2/3 cup whipping cream
Garnish
Fresh cilantro, chopped
2 fresh green chilies, chopped

In a large saute pan, add some olive oil and butter over medium heat.  Add onions and stir until golden brown.  Reduce heat.  Add ginger into a bowl, add garam masala, ground coriander, chili powder, garlic, salt, cardamoms and peppercorns and blend.  Add the yogurt and tomato paste and stir to combine.  Add the chicken pieces to the yogurt and spices and coat well.  Add the chicken to the onions in the saute pan an stir fry vigorously for about 7 minutes.  Add the water and bay leaves and let simmer 30 minutes stirring occasionally.  Add the cream and cook for another 15 minutes.  Remove to serving platter and garnish with cilantro and chilies.  Serve with cooked rice and a refreshing salad. Warm naan bread is a great accompaniment too.

Winter Salad with Butternut Squash - this is one of my favorites

3 cups arugula
1 head frisee, torn into pieces (love this)
3 cups butternut squash, medium dice
1/2 cup prosciutto, cut into pieces
2 Granny Smith apples, peeled and chopped
1/2 cup dried cranberries
3/4 cup feta cheese
1/2 cup hazelnuts, lightly toasted and rough chopped
2 Tbl. fresh chives, snipped
croutons
salt and freshly ground black pepper
Dressing - you will have extra to enjoy
1 cup vegetable oil
2/3 cup pure maple syrup
2 garlic cloves
1 Tbl. Dijon
1/2 Tbl. grainy mustard
1/3 cup apple cider vinegar
salt and freshly ground black pepper

Preheat oven to 425 degrees.  Place butternut squash on baking sheet and toss with 2 Tbl. olive oil and season with salt and pepper. Bake about 20 minutes or until tender.  For the salad combine all ingredients on a platter.  Dressing; In a blender add maple syrup, garlic, mustard's, vinegar, salt, pepper and pulse, drizzle in oil to combine while motor is running.  Drizzle some of the dressing over salad.  Refrigerate extra dressing.  Serve with soup and rolls. 

Wonderful, Flavorful French Onion Soup (I use a very rich chicken stock, as I don't care for beef stock)

1 cup white wine
1/2 cup sherry (good quality that you would drink)
1 cube butter
4 to 5 large yellow onions, julienned
2 bay leaves
salt and freshly ground black pepper
5 sprigs fresh parsley
5 sprigs of fresh thyme
2 qts. beef stock (good quality) or very rich chicken stock
1 French baguette, sliced into 12 thick slices
2 garlic cloves
6 cups Gruyere cheese, shredded

In a large Dutch oven, add butter and onions, cooking on medium so onions turn a beautiful caramelized brown color.  You will need to be stirring them and making sure they don't burn.  Once they have turned that beautiful caramel color, add beef stock to pot.  Tie the parsley sprigs and thyme sprigs together with kitchen twine and drop those into the stock with the bay leaves.  Simmer for about 20 minutes.  Add wine and sherry and simmer about 10 minutes.   Remove bay leaves, parsley and thyme.  Taste soup and adjust seasonings add salt and freshly ground black pepper.  Rub the baguette slices with garlic cloves and pastry brush them with a little olive oil and place under broiler until light golden brown.  Gather 6 heatproof individual soup tureens and place evenly the onion, stock mixture into each and place onto a baking sheet.  Add baguette slices on top of each soup and generously add shredded cheese.  Place baking sheet with bowls under broiler so the cheese gets melted, gooey and light golden brown.  Serve with a nice tossed salad and a glass of red wine for a simply delicious beautiful meal.

My Favorite Roast Chicken with Rosemary and Lemon

1 (4 to 5 lb.) chicken, rinsed and patted dry
olive oil
16 pearl onions, peeled and trimmed
5 carrots, peeled and cut into 2-inch pieces
4 celery stalks, cut into 2-inch pieces
3 cloves of garlic
Salt and freshly ground black pepper
1 Tbl. lemon zest
2 Tbl. fresh parsley, finely chopped
1 Tbl. fresh rosemary, finely chopped
1 tsp. fresh thyme, finely chopped
1/3 cup dry white wine
1 cup chicken stock (good quality)
1 lemon sliced in half
1 leek, washed and sliced in half (use only the white and pale green part
1 rosemary sprig

Preheat oven to 450 degrees. Heat 2 Tbl. of olive oil in a large, heavy saute pan over medium-high heat. Add the onions, carrots, celery, garlic cloves, pinch of salt, and pepper, cooking, stirring occasionally for 10 minutes. Next, spoon the vegetables along the sides of a large roasting pan and set it aside.

Reduce the heat in the pan adding 2 Tbl. olive oil to pan and return the pan to medium-high heat. Season the cleaned chicken with salt and pepper, and brown on all sides in the hot oil using tongs to turn chicken. Transfer the chicken to the center of the roasting pan, and with a sharp paring knife cut 1-inch slits into the skin, and pour the pan juices on top of the chicken. Carefully pull open the slits in the skin and rub the lemon zest, parsley, rosemary, and thyme under the skin.  Add the sliced leek, sprig of rosemary and sliced lemon to the cavity of the chicken.

Add the wine to the saute pan and deglaze, scraping up any browned bits from the pan. After the wine has simmered for 30 seconds, add the chicken stock and heat through. Pour the wine sauce over the chicken. Cover the roasting pan with tightly sealed foil and roast in the oven for about 1 1/2 hours or until the chicken tests 170 when a thermometer is inserted in the thigh. Remove foil the last 10 minutes of cooking, then remove chicken from oven and allow chicken to stand at room temperature in the pan for 10 minutes before carving.  If desired you can also add peeled potatoes chopped in large pieces to the pan and let them cook with the chicken.  Serve with the roasted vegetables, potatoes and a simple tossed salad.  A glass of white wine goes great with this meal.

Easy Roasted Tomato Soup

1 (14 oz.) can Cento tomatoes (drain and save liquid)

salt and freshly ground black pepper

1 stalk celery, finely diced

1 carrot, peeled and finely diced

1 red onion, finely diced

2 garlic cloves, minced

4 cups chicken stock (good quality)

1/2 cup heavy whipping cream

fresh chives, snipped (garnish)

Homemade croutons (garnish)

Preheat oven to 400 degrees.  Place canned tomatoes onto a baking sheet into oven and roast about 15 minutes.  Remove from oven.  In a Dutch oven add some olive oil and a little butter, add onion, garlic, celery and carrot and cook until very soft, but not browned.  Add the roasted tomatoes and reserved tomato liquid and chicken stock.  Simmer for about 45 minutes.  With an immersion blender puree the soup until creamy.  Whisk in the heavy cream, taste and adjust seasonings.  Garnish with fresh snipped chives and croutons.  This tastes great with a grilled cheese sandwich!

Creamy Baked Potato Soup with Bacon, Scallions and Cheese

2 1/2 lbs. Russet potatoes or Yukon Gold

1/2 lb. thick cut bacon 

2 Tbl. butter

1 medium yellow onion, finely minced

2 Tbl. all purpose flour

3 cups milk

1 cup chicken stock

1/2 cup heavy whipping cream

salt and freshly ground black pepper

Tabasco

3 cups sharp cheddar cheese, shredded

1 bunch scallions, sliced including green part

Preheat oven to 450 degrees.  Wash and pat dry potatoes then place in oven for about 1 hour or until fork tender to bake.  After potatoes are baked, remove from oven and allow to cool slightly (so you can handle them) then cut into chunks (peel then if you want).  In a Dutch oven, add sliced bacon and cook until browned and slightly crisp, remove to paper towels to drain.  Remove most of the bacon fat and add the onions cooking until softened, but not browned.  Add butter and melt, then add flour and whisk together making a roux.  Add the chicken stock and whisk well with the roux.  Whisk in the milk and add cooked, chopped potatoes cooking for a few minutes.  Stir in salt, pepper, Tabasco, cheese and half of the scallions and whipping cream stirring to combine.  Stir in half of the cooked bacon, taste and adjust seasonings.  Carefully remove the Dutch oven from the stove, and top with remaining bacon and scallions.  Add a ladle and place on the table (remember to use hot pads).  Serve with a tossed salad and garlic bread for a complete meal.

Rich Chocolate Yumminess Squares

Filling 
1 (8 oz) package cream cheese, softened

1 (3 oz.) package cream cheese, softened

2/3 cup sugar

6 eggs

1/3 cup whipping cream

2 tsp. instant coffee granules

9 (1 oz) semisweet chocolate baking squares

1 Tbl. pure vanilla extract

Garnish; powdered sugar

Crust;

1/3 cup butter

2 (1 oz.) semisweet chocolate baking squares

1 1/3 cups chocolate cookie crumbs, finely crushed

1. Crust:  Preheat oven to 350 degrees.  Stir together butter and chocolate in a medium-size heavy saucepan over low heat, stirring often, 3 to 5 minutes or until chocolate is melted. Remove from heat, and stir in chocolate crumbs until well blended. Press mixture onto bottom of a lightly greased 9-inch square pan.  Bake for 8 minutes. Cool on a wire rack 15 minutes. Chill 30 minutes.
2. Filling:  In a large mixing bowl beat cream cheese and sugar for about 3 minutes until light and fluffy.  Add eggs 1 at a time, beating to just combine.  In a bowl microwave whipping cream on high for about 30 seconds or until very hot.  Stir in coffee granules until completely dissolved, cool mixture slightly. Over a double boiler add chocolate and melt.  Add melted chocolate, vanilla and coffee mixture to cream cheese mixture beating on low speed just until blended.  Pour mixture into prepared crust.  Bake at 375 for 30 minutes or until edges are firm and center is still soft.  Let cool to room temperature, then cover and chill about 8 hours.  Cut into squares and dust with powdered sugar if desired.

White Chocolate Bread Pudding with Sauce (absolutely love this)

1 cup whole milk

1 cup half and half

10 oz. white baking chocolate bar with cocoa butter (good quality )

1 vanilla bean 

5 eggs

2/3 cup sugar or honey (I use honey)

1/2 tsp. cinnamon

6 cups French bread cubed

1/2 cup dried cherries
Freshly whipped cream

Sauce

1 cup butter

1/2 cup sugar

4 egg yolks, beaten

1/4 cup whiskey

For sauce; in a saucepan add butter to melt, add sugar and stir until bubbly and combined. Remove from heat and whisk in yolks, return to heat stirring constantly about 15 minutes.  Remove from heat and stir in whiskey.  To serve; if the sauce is too thick, add 1 tsp. of hot water whisked in to desired consistency.

Pudding;  In a saucepan, heat and stir milk and half and half, along with half of the white chocolate and vanilla bean over low heat until just simmering and chocolate is melted. Remove from heat. Remove vanilla bean. Using a sharp paring knife, split vanilla bean lengthwise. Using the knife tip, scrape out seeds. Stir seeds into the milk mixture.  In a large bowl, beat together eggs, sugar and cinnamon until just combined. Gradually add milk mixture to egg mixture, stirring constantly.  In an ungreased 2-quart square baking dish, toss together bread cubes, remaining white chocolate, and dried cherries. Pour milk mixture evenly over bread mixture. Press mixture lightly with back of a large spoon. Cover baking dish with foil and chill in the refrigerator for at least 1 hour.  Place baking dish in another larger pan. Pour hot water into large dish to reach 1 inch up side of dish. Bake, covered, in a 350 degree oven about 60 minutes or until top appears evenly set. Cool slightly on a wire rack.  To serve; scoop out portions of the bread pudding and place into serving bowls, drizzle with sauce and top with a dollop of freshly made whipping cream then dust with just a touch of cinnamon or fresh nutmeg.

Bon Appetit

"We know that God caused everything to work together for the good of those who love God and are called according to his purpose for them." - Romans 8:28

"What shall we say about such wonderful things as these?  If God is for us, who can ever be against us?  Since he did not spare even his own Son but gave him up for us all, won't he also give us everything else?" - Romans 8 31-32  

Have Yourself a Merry Christmas Brunch

It's that time of year, Christmas when you will most likely be having family and friends to entertain.  If so, I have some delicious brunch/breakfast items for you to share and they are easy so as not to stress you out.  I hope you have a lovely and very Merry Christmas!

Enjoy the recipes listed below - and Bon Appetit, Julia

Petits Pain au Chocolate (a little French pastry is a good way to start your day)

2 sheets frozen puff pastry, thawed, each sheet cut into 12 squares
1 large egg, beaten and blended with 1 Tbl. cold water
4 (3.5 oz.) bars chocolate, each cut into six 2 x 3/4 inch pieces (use good quality)
Sanding sugar (garnish)

Preheat oven to 400 degrees, line baking sheet with parchment paper.  Brush top of each puff pastry square with egg glaze.  Place 1 chocolate piece on edge of 1 pastry square.  Roll up dough tightly enclosing chocolate.  Repeat with remaining pastry and chocolate.  Place pastry rolls on baking sheet seam side down.  Brush tops of pastry rolls with remaining egg glaze.  Sprinkle lightly with sugar.  Bake about 15 minutes or until light golden brown.  Remove to cooling racks and serve warm with a nice cup of coffee, hot tea or creamy hot chocolate topped with a melting marshmallow.

Zucchini and Tomato Strata

2 Tb. butter
Drizzle of olive oil
1 medium white onion, chopped
2 garlic cloves, minced
4 cups cherry tomatoes
2 cups small zucchini, sliced
8 cups French or Italian bread, cubed
3 cups Swiss cheese, shredded
8 eggs
2 1/2 cups whole milk
1/2 cup whipping cream
1/2 cup Italian parsley, chopped
1/4 cup fresh basil, chopped
pinch of red pepper flakes
2 Tbl. fresh chives, snipped
salt and freshly ground black pepper

Preheat oven to 325 degrees.  Lightly grease a 9 x 13 baking dish.  In a large saute pan, melt butter, drizzle in some olive oil.  Add onions cooking until softened, add garlic and cook about 4 minutes.  Add tomatoes and zucchini and cook about 10 minutes.  Place half of the bread into baking dish.  Top with half of the vegetable mixture and half of the cheese.  Repeat layers.  In a large bowl whisk together the eggs, milk, cream, parsley, basil, chives, salt, pepper and pepper flakes.  Pour over egg mixture evenly and using the back of a spoon gently press down on layers.  Cover and chill at least 2 hours.  Bake uncovered in oven for 50 to 65 minutes or until puffed and golden.  Remove from oven and let stand 10 minutes before serving.  Serve with breakfast potatoes, crisp thick cooked bacon or slices of baked ham.  Fresh orange juice or fruit would be a nice addition too.

Spicy Curried Breakfast Potatoes

2 lbs. Yukon Gold potatoes
5 Tbl. water
4 to 5 tsp. curry powder
salt and freshly ground black pepper
3 Tbl. butter
Drizzle of olive oil
1/2 cup chopped shallots
5 scallions, sliced on diagonal, including green part

In a large pot of boiling salted water add whole potatoes and cook until just tender about 35 minutes.  Cool slightly and peel and cut into 2-inch cubes.  Place into a big bowl.  Add water and curry powder tossing to coat.  Season with salt and pepper.  In a large saute pan heat butter over medium heat and drizzle with a little olive oil.  Add shallots and potatoes, cooking until crusty and golden brown on all sides.  Just before removing from pan add half of the scallions and continue cooking 2 minutes.  Place cooked potato mixture onto serving platter and sprinkle with remaining scallions.  You can also add chopped red peppers or some spicy jalapenos to the saute mixture. 

My favorite Soft Scrambled Eggs with Smoked Salmon, Asparagus and Goat Cheese

8 large eggs
1/4 cup heavy whipping cream
12 asparagus spears, cut into 1-inch pieces (discard woody stems)
1/2 red onion, julienned
2 cups smoked salmon, large flakes
1/2 cup goat cheese or feta cheese crumbled
1 Tbl. olive oil
2 Tbl. butter
Salt and freshly ground black pepper
Tabasco, I like a lot
5 scallions, sliced thinly on diagonal including green part (save some for garnish)
1 Tbl. fresh dill, chopped
Capers, rinsed and patted dry (garnish)

In a large saute pan, add butter and olive oil.  Add asparagus and red onions, cooking for about 4 minutes.  In a bowl, whisk eggs with salt, pepper, Tabasco and whipping cream.  Pour into pan with vegetables and turn burner to medium.  Slowly stir eggs until they are just almost done, you want them softened and fluffy.  Add flaked salmon, goat cheese, scallions and dill, stir and keep your salmon in big chunks.  Place cooked eggs onto a platter and garnish with extra scallions and capers.  Serve with hot biscuits, potatoes and maybe a glass of champagne. 

Grand Marnier French Toast with Berries (ok, what is not to love about this?)

8 thick slices French or Italian bread, thick sliced on diagonal
1 cup heavy whipping cream
3/4 cup orange juice
1/3 cup Grand Marnier
8 large eggs
1/4 cup sugar (add more if you like it sweeter, or add honey)
pinch of salt
1 tsp. ground cinnamon
butter
powdered sugar
pure maple syrup
Fresh blackberries or raspberries (or be wild and add both)

Preheat oven to 200 degrees. Line a baking sheet with parchment paper.  In a deep baking dish whisk cream, orange juice and Grand Marnier.  Add eggs and whisk to combine.  Add the sugar, cinnamon and pinch of salt and whisk until sugar is dissolved.  Dip each piece of bread into cream mixture and let soak well.  Place the wet pieces onto a platter.  Heat butter in a large sauté pan over medium high heat.  Place a couple of the pieces of soaked bread into pan, do not overcrowd.  Fry for about 4 minutes on each side or until lightly golden brown and crisp.  Remove from pan and place on prepared baking sheet in the oven to keep warm while frying remaining pieces.  Serve with fresh berries on top, dusted with powdered sugar and a drizzle of pure maple syrup.

Why Darlin These Are Just My Delicious Southern Style Buttermilk Biscuits

2 cups all purpose flour
1 Tbl. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1/2 cup chilled butter, cubed
3/4 to 1 cup cold buttermilk (don't use the light stuff)
melted butter or heavy cream to brush tops

Preheat the oven to 45o degrees and line a baking sheet with parchment paper.  Sift together the dry ingredients into a mixing bowl.  Cut the butter into the dry ingredients with a pastry blender until it becomes crumbly.  Stir in the cold buttermilk just until the dough is thoroughly moistened.  Sometimes I use 3/4 cup and sometimes as much as 1 cup of the buttermilk.  The dough shouldn't be overly wet, but slightly sticky.  Gather up dough and roll out on a lightly floured work surface about 3/4 inches thick and cut into rounds with a biscuit cutter.  Brush off excess flour.  If you overwork your dough it can make the biscuits dry.  Place biscuits onto baking sheet and brush the tops with melted butter or heavy cream and bake for 13-15 minutes until lightly golden brown and puffy.  Place biscuits into a cloth lined basked and serve hot, cold or anyway you like them.  I think they are delicious with butter, honey or wonderful blackberry jam (my favorite).  Well then again, they taste pretty darn good with a big slice of roasted ham too.  Note:  you can also add chopped scallions, shredded cheddar cheese and bits of baked ham to the mix if desired.  

Poached Pears with Raspberry Sauce

6 firm, but ripe pears
1/4 cup fresh lemon juice
2 cups fresh or frozen raspberries
1 cup fresh orange juice
1/2 cup fresh lime juice
3/4 cup sifted powdered sugar (start with 1/2 cup and add more if you desire more sweetness)

Peel and core the pears, leaving stems intact.  Cut a thin slice off the bottom of each pear and stand them upright in a large saucepan.  Add lemon juice and then add cold water to cover pears.  Bring to a boil; reduce heat and simmer, covered until pears are tender (about 25 minutes).  Carefully remove pears, drain and chill at least 3 hours.

For sauce; put raspberries, orange juice, lime juice and powdered sugar into a blender.  Blend on high for 1 minute or until pureed.  Place each pear into a pretty individual serving dish and pour about 1/3 cup of sauce over each.

Bon Appetit

"Christ will make his home in your hearts as you trust in him.  Your roots will grow down into God's love and keep you strong.  And may you have the power to understand, as all God's people should, how wide, how long, how high and how deep his love is.  May you experience the love of Christ, though it is too great to understand fully.  Then you will be made complete with all the fullness of life and power that comes from God." - Ephesians 3:17-19