3 teaspoons baking powder
1 cup milk
1 teaspoon salt
Stir together in a bowl flour, baking powder, and salt. Cut the shortening into the flour mixture with a pastry blender or two knives. The mixture should be crumbly. Stir in the milk with a fork. Stir just until the mixture holds together and forms a ball. Don’t overmix! Drop tablespoons of dough onto prepared baking sheet. Leave a 2-inch space between biscuits so they will brown nicely. Bake 10-12 minutes or until golden brown. Makes 20
Honey-Glazed Carrots by Barbra || RR072 || Seymour Johnson AFB
"I am thankful for my Air Force friends and family!"
1 bag (1lb) ready to eat baby carrots
1 tablespoon margarine or butter
2 tablespoons honey
In a 2-quart saucepan, place carrots in 1 inch of water. Heat to boiling. Reduce heat to low. Cover and simmer 10-15 minutes or until tender. Drain water. Add honey and butter to carrots in saucepan. Cook, stirring frequently, until butter is melted and carrots are glazed. Sprinkle with nutmeg for that holiday essence! Serves 6
Dessert: Apple Crisp by Angie || RR078 || Fort Gordon, GA
"I'm thankful for my family, my friends and the ability to see my children grow and learn each and every day."
Heat oven to 350 degrees.
4 cups of sliced pared apples
1 cup sugar
¼ cup water
¾ cup flour
1 teaspoon cinnamon
1/3 cup soft butter
½ teaspoon salt
Spread apples evenly in a square 8x8x2 in pan. Sprinkle with water, cinnamon and salt mixture. With pastry blender (or hands) mix the sugar, flour and butter until crumbly. Spread the crumb mixture over apples. Bake uncovered about 40 minutes.