Kittencals Easy Stir And Drop Cheese Biscuits Recipes

CHEESE DROP BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
• In a large bowl, mix together flour, baking powder, chives, garlic salt and salt. Cut in the shortening until the mixture has only small lumps. Add milk and cheese and stir until moistened. Drop dough by heaping spoonfuls onto prepared baking sheet.
• Bake in preheated oven for 12 to 15 minutes, until golden.

KITTENCAL'S CHEESECAKE

Steps:

• Set oven to 325 degrees F.
• Set oven rack to middle position.
• Grease bottom and sides of a 9-inch springform pan,.
• For the crust; in a bowl combine the cookie crumbs with melted butter; mix until well combined (I use my hands for this).
• Pat into the bottom of the springform pan; chill while making the filling.
• For the filling in a large bowl using an electric mixer beat the cream cheese and sugar until fluffy (about 4 minutes).
• Add in eggs, lemon juice and vanilla; beat until thoroughly combined.
• Add in flour; beat until completely combined.
• Add in sour cream; beat until well combined.
• Pour over the crust in the pan.
• Bake for 1 hour.
• Turn the heat off and open the oven door to stay slightly.
• Allow the baked cheesecake to remain in the oven for 1 hour (with heat turned off).
• Cool slightly at room temperature then refrigerate overnight.
• Before serving release the sides of the pan from the cheesecake.
• Slice as desired then top slices with pie filling.

KITTENCAL'S DILL PICKLES AND METHOD FOR PROCESSING

Steps:

• Before you start this make certain to have 20 (1-quart) sterilized glass canning jars with lids.
• I sterilize my jars and lids in my dishwasher, remove carefully and do not touch the inside of the jars after washing.
• Place the sterilized jars on the counter to cool slightly and cover with a very clean tea towel while continuing with the recipe.
• Wash and scrub the cucumbers well under cold water.
• Using a fork or tongs divide and drop the pickles between all the jars but do not over stuff the jars as the pickles need room to absorb the brine properly.
• For the brine: in a large (very clean) stock pot combine the brine ingredients; bring to full a boil and simmer stirring for about 1-2 minutes or until no salt granules remain; turn off the heat then cover with a lid and continue with the next step but do not let the water cool the water must be hot when poouring into the jars.
• To each jar add in 1-2 springs fresh dill, 3 whole cloves garlic and 4-5 black peppercorns.
• Ladle the HOT brine into each jar up to 1/2-inch from the top.
• Immediately place the lids on but DO NOT tighten completely.
• TO PROCESS: place the filled jars in the large pot or canner with a wire rack on the bottom (make certain the the jars are NOT touching each other!).
• Pour in very hot water to about 1-inch over the jars; bring to aboil and process for 20 minutes at full boil (use a timer for this).
• Remove the jars; set aside.
• As they cool you should hear the lids popping and they should have a small "dip" in the middle.
• The lids may NOW be tightened securely.
• Store in a cool dry place.
• Allow at least 2 weeks before opening.

KITTENCAL'S EASY STIR AND DROP CHEESE BISCUITS

Steps:

• Set oven to 425 degrees F (400 degrees F for air-convection oven).
• Generously grease a medium baking sheet or line with parchment paper.
• In a large bowl combine the flour with the next 4 dry ingredients, then mix in the cheese.
• Melt 1/2 cup butter in the microwave or on top of the stove, allow to cool at room temperature for 5 minutes while chilling the buttermilk.
• Place the buttermilk in the the freezer for 5-7 minutes or until very cold but not frozen (the buttermilk needs to be very cold before adding in the melted butter).
• Mix in the 1/2 cup melted butter to cold buttermilk; stir until butter forms small clumps (stir for about 1 to 1-1/2 minutes).
• Add the milk mixture to the dry ingredients; stir gently using a spatula until the mixture pulls away from the sides of the bowl.
• Scoop 1/4-cup batter onto prepared baking sheet spacing the dough about 1-1/2 inches apart.
• Bake for about 12-14 minutes or until golden brown.
• Brush the hot biscuits with the remaining 2 tablespoons melted butter.