Eggs Benedict Arnold.

You win some, you lose some, you completely botch some.

I was craving Eggs Benedict so I made them. Including the Hollandaise sauce…from scratch. I’ve had better. Not worse, but definitely better.

You see, what had happened was…I forgot a lemon at the store and figured oh well I have lemon powder that is dried out lemon juice. I love lemon and lemon powder might have over Super duper charged the lemon juice I made or the powder turned on me.

For this you need: Shaved Virginia Ham, free range eggs, English muffins, butter, fresh lemon juice and humility should it not turn out. I used salted butter and then added salt.  I think the two, salt and bad lemon mojo, conspired to humble me on this most aggrevating Tuesday.  The dogs liked it, but frankly they lick their own butt.

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I am not posting any further recipe at this time because it did not turn out BUT I will re-post this when I have figured out where I mucked it up.

Risin’ up straight to the top…of my favorite foods list! Tall Boy Biscuits

We all know the song.  Catchy tune.  If you don’t know what song I am referencing then email my husband for a pop culture education.  That is his realm, not mine.  I can’t name but a handful of actors, singers; Dame Judy Dench, Dame Hellen Mirren, Emily Blunt, Meryl Streep, you catch my drift…  I love British films or at least British actors.  Maybe these are proper English tea biscuits but I sincerely doubt it.

Anyway, welcome to my first real attempt at making biscuits.  I’m a prodigy so they turned out perfectly. Actually I am just kidding…about the prodigy thing; I think we all remember the cheese straw incident but the biscuits did turn out perfectly.

I researched a couple different recipes and sort of averaged them out.  I had plenty of flour and shortening so the risk on these was low, except cutting in the shortening which I actually did with two knives. Ree Drummond, The Pioneer Woman http://thepioneerwoman.com/ stated this method would never work for her but it does indeed work. (Someone PLEASE send me a pastry cutter because two knives took forever!!!)

This recipe  made 11 2 inch biscuits.  I wish I had made them larger, but you live, eat and learn.

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my usual all ingredient picture

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little salt dish we received more than 5 years ago as a wedding gift, I think Alton Brown has the same one

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flour leveled off with a knife, you should really weigh flour when baking

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whisking all dry ingredients together

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about to cut the shortening in to the flour mixture

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ha ha, I’m a cut up, or in

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after stirring in the milk

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I mean REALLY flour the board

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ready for baking SIR!

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fresh out of the oven!

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Yummy!

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close up to tease you

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delicious European butter

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going in for the kill

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you catch more flies with honey…

 

The Recipe

Preheat the oven to 425 degrees.

2 cups of all purpose flour

1 T baking powder

1 t salt

1 to 1 1/2 T sugar

1/3 cup vegetable shortening

1 cup milk  * note, I always use whole milk when baking

butter, honey, jam – not required but you are going to want these on hand.  trust me on this one.

1. Sift or whisk together the dry ingredients.

2. Cut in the shortening until you have crumbs the size of small peas, like La Seur baby peas.  I love those….

3. Slowly stir in the milk until the dough comes together.

4. Turn the dough out onto a floured board.  Well floured folks!  This dough does not like to be poked, prodded or otherwise fussed over.

5. Gently form the dough into a disk about 3/4 to an inch thick.

Bake 12-14 minutes or until just golden brown on top.  Eat immediately.  OK, you can wait if you want to but I ate these immediately.

Sorry, I am still learning to type out recipes!

*NOTE – I brushed the flour off the tops because I do that when baking breads, I think it looks and tastes better to not start eating something covered in flour.

Crock Pot Italian Beef Sandwiches | Iowa Girl Eats

Crock Pot Italian Beef Sandwiches | Iowa Girl Eats.

I was just going to post this recipe to celebrate my new Crockpot, but Kristin had already done such a bag-up job I figured I would save myself the time and share her blog.

I have made this recipe many many many times and it is amazing.  I bring it to work when we have department potlucks and it is always a big hit.  My two sons, 7 and 10 both devour it as well.  My husband loves it but says it stinks up the house when I make it.

I usually brown the meat in a pan before chucking it into the Crockpot because the Crockpot doesn’t do it.  I like the extra layer of flavor that caramelizing the outside of the meat provides to the overall flavor.

The last time I made it I used something other than Chuck roast and it became too finely shredded so it is up to you, but I didn’t think it was as good.