Brisket from Diane (best next-door neighbor)
3 T. Avocado Oil
4-5 lb. brisket
2 t. salt
1/4 t. pepper
1 T. water
1-2 onions, thinly sliced
pinch of dill seeds
Brown roast well and then put in dutch oven fatty-side down. Add salt, pepper, and dill. Cover with onion slices and add water and put on lid.
Cook for 6 to 12 hours on simmer or 4-5 hours in the oven at 325 degrees. When you slice the brisket, take off layer of fat. Meat is even better when sliced and put back in pot juices. However, you can make yummy noodles in the pot juices. Add about a cup of water and add noodles to boiling juices and water. Cover and turn down and cook until done, abt. 30 minutes. Check every 5-10 minutes to see if noodles need more water. Add about a a half a cup at a time.
Serve on large platter with meat evenly sliced surrounded by noodles with a little parsley.
Butternut Squash Soup With Corn
2 T. olive oil or avocado oil
1 ½ lbs. butternut squash, peeled, seeded, and cut into 1 inch chunks (abt 5 cups)
1 medium onion, chopped
1 box (10 oz) frozen corn kernels, thawed
2 cloves of garlic, minced
1 ½ t. curry powder
coarse salt and ground pepper
2 cans chicken broth
½ c. heavy cream
1 ½ lbs. butternut squash, peeled, seeded, and cut into 1 inch chunks (abt 5 cups)
1 medium onion, chopped
1 box (10 oz) frozen corn kernels, thawed
2 cloves of garlic, minced
1 ½ t. curry powder
coarse salt and ground pepper
2 cans chicken broth
½ c. heavy cream
In a large heavy pot, heat oil over medium-high; add squash
and onion. Cook until onion is soft,
about 6 minutes. Add corn and curry
powder; cook until curry is fragrant, abt 2 min. Season with salt and pepper. Add broth and simmer until squash is tender,
abt 25 min. In a blender, blend half the
soup until smooth. Return to pot and
stir in cream; heat through over medium-low (do not boil)
Grandma Mildred's Sloppy Joes
1/2 c. or more chopped onions
1/4 c. chopped bell pepper (optional)
2 cans chicken gumbo soup (or 1 can)
4 T. or more catchup
2 T. good mustard
dump of Worcestershire sauce
salt and pepper
Fry meat and onions
Add other ingredients and cook slowly for at least 1/2 hour.
1/4 c. chopped bell pepper (optional)
2 cans chicken gumbo soup (or 1 can)
4 T. or more catchup
2 T. good mustard
dump of Worcestershire sauce
salt and pepper
Fry meat and onions
Add other ingredients and cook slowly for at least 1/2 hour.
Asian Chicken Kabobs -- Rebecca Abbott
1 1/2 to 2 lbs. chicken cut into 1 inch cubes
Marinade:
4 T. oil
2 T. sesame oil
1/4 c. soy sauce
6 small garlic cloves, minced
l inch piece of fresh ginger root, peeled and grated
2 green onions, white and light green parts chopped
1/4 c. chopped fresh parsley or cilantro
whisk together
Place marinade in gallon size Ziploc with chicken cubes. Seal bag and refrigerate, turning once or twice, until chicken has marinated fully, at least 3 and up to 12 hours.
Place on skewers that have been soaked in water with veggies that have been brushed with olive oil and salted (zucchini, mushrooms, onions, peppers, cherry tomatoes). Grill over high heat turning each kabob one quarter turn very 2 minutes, until chicken and veggies are lightly browned and meat is fully cooked, about 8 minutes. Serve with rice.
Marinade:
4 T. oil
2 T. sesame oil
1/4 c. soy sauce
6 small garlic cloves, minced
l inch piece of fresh ginger root, peeled and grated
2 green onions, white and light green parts chopped
1/4 c. chopped fresh parsley or cilantro
whisk together
Place marinade in gallon size Ziploc with chicken cubes. Seal bag and refrigerate, turning once or twice, until chicken has marinated fully, at least 3 and up to 12 hours.
Place on skewers that have been soaked in water with veggies that have been brushed with olive oil and salted (zucchini, mushrooms, onions, peppers, cherry tomatoes). Grill over high heat turning each kabob one quarter turn very 2 minutes, until chicken and veggies are lightly browned and meat is fully cooked, about 8 minutes. Serve with rice.
Olive Garden Breadsticks by Todd Wilbur
to see his post--go to: Olive Garden Breadsticks
http://abcnews.go.com/recipePrint?id=11745412&format=fullpag
Anyone who loves Olive Garden is probably also a big fan of the
bottomless basket of warm, garlicky breadsticks served before
each meal at the huge Italian casual chain. My guess is that the
breadsticks are proofed, and then sent to each restaurant, where
they are baked until golden brown, brushed with butter and
sprinkled with garlic salt. Getting the bread just right for a
good clone was tricky -- I tried several different amounts of
yeast in all-purpose flour, but then finally settled on bread
flour to give these breadsticks the same chewy bite as the
originals. I discovered that the two-stage rising process is also
a crucial step to making the perfect Top Secret Recipe for these
very popular soft breadsticks.
3/4 teaspoon active dry yeast
1 cup plus 1 tablespoon warm
water (105 to 115 degrees F)
16 ounces bread flour (3 cups)
1 1/2 teaspoons salt
1/4 cup (1/2 stick) butter, softened
On top:
2 tablespoons butter, melted
1/2 teaspoon garlic salt
measuring cup and let the mixture sit for 5 minutes, or until it
becomes foamy on top.
Combine the flour and salt in a large bowl. Use the paddle
attachment on a stand mixer to mix the softened butter into the
flour. If you don't have a stand mixer, use a mixing spoon to
http://abcnews.go.com/recipePrint?id=11745412&format=fullpag
Olive Garden's Breadsticks
From the Kitchen of Todd Wilbur
Servings: Over 8
Difficulty: Easy
Cook Time: Over 120 min
bottomless basket of warm, garlicky breadsticks served before
each meal at the huge Italian casual chain. My guess is that the
breadsticks are proofed, and then sent to each restaurant, where
they are baked until golden brown, brushed with butter and
sprinkled with garlic salt. Getting the bread just right for a
good clone was tricky -- I tried several different amounts of
yeast in all-purpose flour, but then finally settled on bread
flour to give these breadsticks the same chewy bite as the
originals. I discovered that the two-stage rising process is also
a crucial step to making the perfect Top Secret Recipe for these
very popular soft breadsticks.
Ingredients
2 tablespoons granulated sugar
3/4 teaspoon active dry yeast
1 cup plus 1 tablespoon warm
water (105 to 115 degrees F)
16 ounces bread flour (3 cups)
1 1/2 teaspoons salt
1/4 cup (1/2 stick) butter, softened
On top:
2 tablespoons butter, melted
1/2 teaspoon garlic salt
Directions
Dissolve the sugar and yeast in the warm water in a small bowl or measuring cup and let the mixture sit for 5 minutes, or until it
becomes foamy on top.
Combine the flour and salt in a large bowl. Use the paddle
attachment on a stand mixer to mix the softened butter into the
flour. If you don't have a stand mixer, use a mixing spoon to
combine the butter with the flour. When the yeast mixture is
foamy, pour it into the flour mixture and use a dough hook on
your mixture to combine the ingredients and knead the dough for
approximately 10 minutes. If you don't have a stand mixer,
combine the ingredients and then knead the dough by hand on a
countertop for 10 minutes.
Place the dough in a covered container and let it sit for 1 to 1
1/2 hours, until it doubles in size. When the dough has doubled,
measure out 2-ounce portions and roll the dough between your
hands or on a countertop to form sticks that are 7 inches long.
Place the dough on parchment paper-lined baking sheets, cover and
set aside for 1 to 1 1/2 hours, or until the dough doubles in
size once again.
Preheat the oven to 400 degrees F.
Bake the breadsticks for 12 minutes, or until golden brown. When
the breadsticks come out of the oven, immediatelybrush each one
with melted butter and sprinkle with a little garlic salt.
Makes 12-13 breadsticks
foamy, pour it into the flour mixture and use a dough hook on
your mixture to combine the ingredients and knead the dough for
approximately 10 minutes. If you don't have a stand mixer,
combine the ingredients and then knead the dough by hand on a
countertop for 10 minutes.
Place the dough in a covered container and let it sit for 1 to 1
1/2 hours, until it doubles in size. When the dough has doubled,
measure out 2-ounce portions and roll the dough between your
hands or on a countertop to form sticks that are 7 inches long.
Place the dough on parchment paper-lined baking sheets, cover and
set aside for 1 to 1 1/2 hours, or until the dough doubles in
size once again.
Preheat the oven to 400 degrees F.
Bake the breadsticks for 12 minutes, or until golden brown. When
the breadsticks come out of the oven, immediatelybrush each one
with melted butter and sprinkle with a little garlic salt.
Makes 12-13 breadsticks
Copyright © 2015 ABC News Internet Ventures
Cinnamon Rolls -- Nancy Ott
Mix together but do not stir in large 4 cup glass measuring cup
4 T. Yeast
1/2 c. warm water
1 tsp. sugar
Scald together in pan:
1/2 c. butter
1 c. sugar
2 t. salt
2 c. milk
Cook to lukewarm
When lukewarm pour into large mixing bowl, turn mixer on while adding yeast mixture. Add 4 eggs, one at a time. Add in 8 to 9 cups of flour, (once dough has left sides of bowl and is well combined stop adding flour) This makes a very soft dough. Put into large Tupperware bowl sprayed with non-stick cooking spray. Cover bowl with dampened towel or lid of Tupperware bowl loosely placed. Let dough rise until double in bulk.
Divide dough in half. Roll into rectangle. Spread dough with softened butter, cover with brown sugar, cinnamon and raisins or nuts, if desired. Roll up jelly roll style and cut with thread or dental floss into 1" pieces. Place cut side down onto pan, sprayed with non-stick cooking spray. Spray a piece of saran wrap with non-stick cooking spray and place over top of cut cinnamon rolls and let them raise until double in size. Bake 350 degrees 15 to 20 minutes (depends on your oven.)
Place white frosting on top after they have come out of the oven and cooked for about 4-5 minutes.
4 T. Yeast
1/2 c. warm water
1 tsp. sugar
Scald together in pan:
1/2 c. butter
1 c. sugar
2 t. salt
2 c. milk
Cook to lukewarm
When lukewarm pour into large mixing bowl, turn mixer on while adding yeast mixture. Add 4 eggs, one at a time. Add in 8 to 9 cups of flour, (once dough has left sides of bowl and is well combined stop adding flour) This makes a very soft dough. Put into large Tupperware bowl sprayed with non-stick cooking spray. Cover bowl with dampened towel or lid of Tupperware bowl loosely placed. Let dough rise until double in bulk.
Divide dough in half. Roll into rectangle. Spread dough with softened butter, cover with brown sugar, cinnamon and raisins or nuts, if desired. Roll up jelly roll style and cut with thread or dental floss into 1" pieces. Place cut side down onto pan, sprayed with non-stick cooking spray. Spray a piece of saran wrap with non-stick cooking spray and place over top of cut cinnamon rolls and let them raise until double in size. Bake 350 degrees 15 to 20 minutes (depends on your oven.)
Place white frosting on top after they have come out of the oven and cooked for about 4-5 minutes.
Potato Dill Soup
- 3 carrots, grated
- 2-3 celery ribs, cut into 1/2-inch pieces
- 1 large onions coarsely chopped
- 2 T. dried onions
- 1 1/2 lbs red potatoes peeled and cut into 1/2-inch pieces
- 4 tablespoons butter
- 8 c. chicken broth
- bacon, cooked and broken into small pieces
- 1 to 1 1 1/2 c. half and half
- 2 tablespoons dill
- salt and pepper to taste
Directions:
- Cook vegetables in butter in a 5-6 quart heavy pot, covered, over medium-high heat, stirring occasionally, until beginning to brown and stick to bottom of pot, about 15 minutes.
- Add chicken broth and salt and pepper, and simmer, covered, until vegetables are tender, about 10 minute, and add cooked bacon.
- Transfer 3 cups soup to a blender with milk and blend until smooth or use the plug in blender Use caution when blending hot liquids.
- Return to pot, then stir in dill and salt and pepper to taste and cool and add half and half..
Taco Braid
My friend Nancy just reminded me about Taco Braids. Easy and delicious, but they look so hard. Kids and teenagers love them. This is a link to a step-by-step "how to" make your own taco braid. You can actually experiment and use the filling of you choice. I use my own bread recipe and fill ur up!
Recipe (step by step) for Taco Braid
Recipe (step by step) for Taco Braid
Ground Turkey Meat Loaf
Butter or oil
1 Onion, minced
3 cloves garlic
1 1/2 t. salt
1 t. ground pepper
2 pounds lean ground turkey
3 slices of wheat bread, toasted and crumbed
7 soda crackers
1 egg, beaten
3 1/2 T. sour cream
2 T. Worcestershire sauce
1 (8 oz.) can tomato sauce
1/4 cup milk
Topping:
1/4 c. ketchup
8 oz. tomato sauce (could use a 15 oz. can of tomato sauce and divide)
1. Preheat oven to 350 degrees
2. Melt butter or use oil in a frying pan over medium or medium high heat and sauté onion and garlic abt 5 minutes. Add onion first. Set aside
3. In a large bowl mix all ingredients well and transfer to two 9 x 5 loaf pans.
Bake uncovered 40 minutes at 350 degrees. Then set temperature to 400 degrees and continue baking for 15 minutes. (Need to read an internal temperature of 160 degrees)
Then mix the ketchup and tomato sauce and pour over the top and continue cooking for 10 minutes.
1 Onion, minced
3 cloves garlic
1 1/2 t. salt
1 t. ground pepper
2 pounds lean ground turkey
3 slices of wheat bread, toasted and crumbed
7 soda crackers
1 egg, beaten
3 1/2 T. sour cream
2 T. Worcestershire sauce
1 (8 oz.) can tomato sauce
1/4 cup milk
Topping:
1/4 c. ketchup
8 oz. tomato sauce (could use a 15 oz. can of tomato sauce and divide)
1. Preheat oven to 350 degrees
2. Melt butter or use oil in a frying pan over medium or medium high heat and sauté onion and garlic abt 5 minutes. Add onion first. Set aside
3. In a large bowl mix all ingredients well and transfer to two 9 x 5 loaf pans.
Bake uncovered 40 minutes at 350 degrees. Then set temperature to 400 degrees and continue baking for 15 minutes. (Need to read an internal temperature of 160 degrees)
Then mix the ketchup and tomato sauce and pour over the top and continue cooking for 10 minutes.
Becky's Chicken Salad
2 1/2 c. diced and chilled, cooked chicken meat
1 c. chopped celery
1 c. sliced, seedless grapes
1/2 c. sliced almonds
2 T. chopped fresh parsley
1 t. salt
1 c. mayo
1/4 c. heavy whipping cream
1 t. curry powder
In medium bowl, whip cream to soft peaks
Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill
1 c. chopped celery
1 c. sliced, seedless grapes
1/2 c. sliced almonds
2 T. chopped fresh parsley
1 t. salt
1 c. mayo
1/4 c. heavy whipping cream
1 t. curry powder
In medium bowl, whip cream to soft peaks
Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill
Pizza Dough Anne
13 cup flour 2 tablespoon sugar 4 tablespoon salt 4 tablespoon yeast 1/2 cup olive oil 5 1/2 cup warm water. Put sugar, salt, yeast, oil and water in the mixer. Add the flour and mix only until flour in incorporated. Less than 5 minutes. Put in an airtight container and let rest 2 hours. You can do half of this recipe too. Will keep in the refrigerator for a week,
or freeze for up to 3 months.
Baked Potato Soup from Heidi C.
3 T butter
1 cup finely chopped onion
2 T flour
1 14 1/2 oz can chicken broth
1 lb or 2 medium baking potato, peeled and
cubed
1/2 t salt
1/4 t white and black pepper
1 t dried basil
Dash tabasco
1/2 t garlic salt
1 cup half and half
Optional: crumbled bacon, chopped chives or green onions, shredded cheese
Melt butter on medium heat and sauté onion.
Sprinkle flour over onions and cook about 5 minutes, stirring often.
Gradually add broth, add everything except the half and half.
Bring to boil and reduce to low and simmer
20 minutes. Stir occasionally, stir in half and half and heat through.
Serve with crumbled bacon, shredded cheese, and chopped
green onion.
Easter Apricot Glazed Ham
- -10 pound spiral ham, precooked
- Apricot Glaze
- -1 ½ cups apricot preserves
- -½ cup Dijon mustard
- -1 teaspoon horseradish
- -2 garlic cloves, minced
- -2/3 cup rice wine vinegar
Instructions
- . Preheat the oven to 325 degrees.
- . Mix all of the glaze ingredients in a small saucepan and whisk together over medium heat. When the jam has totally melted into the sauce, set aside.
- . Put 1 cup of water in the bottom of a roasting pan and place the ham inside the roasting pan, sliced side down in the water, skin side up.
- . Pour half of the glaze over the ham and then loosely tent the ham with foil. Place it in the oven and bake it for 45 minutes.
- . Take the foil off of the ham. Pour the other half of the glaze over the ham and bake another 15-20 minutes until the glaze has melted again into the ham.
- . Remove the ham from the oven and gently slice the ham away from the bone and lay out on a platter.
Taco Bell Mexican Pizza - Copycat
http://www.food.com/slideshow/copycat-faves-restaurant-recipes-revealed-67/taco-bell-mexican-pizza-5
Ingredients
- 1/2 lb ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon diced minced onion
- 1/4 teaspoon paprika
- 1 1/2 teaspoons chili powder ( Spanish is best)
- 2 tablespoons water
- 8 (6 inch) flour tortillas
- 1 cup cooking oil
- 1 (16 ounce) cans refried beans
- 1/3 cup diced tomato
- 2/3 cup mild picante sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey jack cheese
- 1/4 cup chopped green onion
- 1/4 cup sliced black olives
Directions
- Cook the ground beef over medium heat until brown, then drain.
- Return meat to pan and add the salt, onions, paprika, chili powder and water.
- Let mixture simmer over medium heat for 10 minutes, stirring often.
- Heat oil in frying pan over medium-high heat.
- When oil is hot, fry each tortilla for about 30-45 seconds per side and drain on paper towels.
- Be sure to pop any bubbles that form when frying so that the tortilla lays flat in the oil.
- Tortillas should become golden brown.
- Heat refried beans.
- Preheat oven to 400 degrees F.
- Stack each pizza by first spreading 1/3 C beans on one tortilla.
- Next add 1/3 C meat, then another tortilla.
- Top the second tortilla with 2 T of salsa.
- Divide the tomato, cheese, onions and olives evenly and top in that order.
- Bake for 8-12 minutes.
Chocolate Angel Food Cake
Note: To make a chocolate version, substitute 1/4 cup cocoa powder for 1/4 cup of the flour.
Ingredients
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon salt
- ¾ cup granulated sugar
- 12 large egg whites (make sure not to get any of the shell or egg yolk in with the whites or they won’t beat up properly)
- 1 teaspoon vanilla extract
- 1 ½ teaspoon cream of tartar
Dry ingredients:
For the egg white mixture:
Directions
- Preheat the oven to 325 degrees.
- In a medium bowl, whisk together the flour, cocoa powder (if using), sugar and salt and set aside. In another bowl place the egg whites and add the vanilla. With a hand mixer (or with a stand mixer), beat the egg whites and vanilla on medium-high until the mixture is just frothy, about one minute. Sprinkle the cream of tartar on the top of the foamy whites and continue beating on medium-high until soft peaks form, another 2-3 minutes.
- Add the sugar 1/4 cup at a time until fully incorporated. Continue beating until the whites are stiff and glossy (see the picture below). This may take several minutes, depending on the type of mixer you are using. With a whisk, gently fold the dry ingredients into the beaten egg whites. Pour the batter evenly into an ungreased angel food cake pan and smooth the top with a rubber spatula. Place the cake on a rack in the center of the oven and bake for 40-45 minutes, until the top of the cake is golden brown, the cake springs back when lightly touched and the cracks are dry to the touch. Place the cake upside down on cooking rack or bottle until cool (see picture below). Slide a knife around the edges of the pan and gently remove the cake.
http://www.melskitchencafe.com/2010/06/ethereal-chocolate-angel-food-cake.html
My Favorite Monte Cristo
- 8 slices bread
- 4 teaspoons honey dijon mustard
- 8 slices thin swiss cheese
- 8 slices thin ham
- 8 slices thin of turkey (I use thin slices of left over turkey that I have roasted)
- 3 large eggs
- 2 tablespoons flour (I use whole wheat)
- 1 tablespoon melted butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons milk
- powdered sugar, for dusting
- strawberry jam, for dipping (or any jam of your liking)
Directions
- Heat oven to 425°F.
- Baking sheet needs to be well greased. I use parchment paper)Lightly butter a baking sheet pan..
- Spread 1/2 teaspoon mustard on each slice of bread.
- Layer between mustard sides of two slices of bread, 1 slice cheese, 2 slices ham, 2 slices turkey, and another slice of cheese.
- Repeat to make four sandwiches. Whisk eggs, flour, butter, salt and pepper in a shallow dish until smooth.
- Blend in milk.
- PLACE both sides of sandwiches into egg mixture until bread is lightly soaked.
(try different kinds of bread for variety to see which you like) - Place on baking sheet; drizzle any remaining egg mixture over top of sandwiches.
- Bake 8-10 minutes until bottom is golden brown. (may have to re spray or grease pans)
- Turn with wide spatula and continue baking 8-10 minutes or until second side is golden brown.
- Serve warm dusted with powdered sugar and dip or spread raspberry preserves on sandwich.
- Dip in strawberry jam or the preservers of your choice
Heart-shaped Cherry Scones
1 cup dried cherries (sour preferably)
1 c. warm water
1 c. flour
1 c. whole wheat flour
1/4 c. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 t. ground nutmeg
1/2 c. chilled butter-cut in bits
1 large egg yolk
3/4 c. buttermilk
1. Soak cherries in warm water. Let stand until softened, 1 hour. Drain and discard liquid.
2. Preheat oven to 375 degrees
3. In a medium bowl, mix together all-purpose flour, wheat flour, sugar, baking powder, baking soda, salt, and nutmeg. Using a pastry blender cut butter into flour mixture until coarse crumbs form.
4. Mix together egg yolk and buttermilk
5. Make a well in the center of flour mixture. Add egg mixture and cherries all at once to well, tossing with a fork until a soft dough forms.
6. On a floured surface, knead dough 10 times. Using a floured rolling pin, roll dough to a one inch thickness. Using a floured three-inch heart-shaped cookie cutter, cut out scones. Gather trimmings, and roll dough to a l inch thickness, and cut out more scones.
7. Place scones, 1 inch apart, on an ungreased baking sheet. Bake until golden, 18 to 20 minutes.
1 c. warm water
1 c. flour
1 c. whole wheat flour
1/4 c. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 t. ground nutmeg
1/2 c. chilled butter-cut in bits
1 large egg yolk
3/4 c. buttermilk
1. Soak cherries in warm water. Let stand until softened, 1 hour. Drain and discard liquid.
2. Preheat oven to 375 degrees
3. In a medium bowl, mix together all-purpose flour, wheat flour, sugar, baking powder, baking soda, salt, and nutmeg. Using a pastry blender cut butter into flour mixture until coarse crumbs form.
4. Mix together egg yolk and buttermilk
5. Make a well in the center of flour mixture. Add egg mixture and cherries all at once to well, tossing with a fork until a soft dough forms.
6. On a floured surface, knead dough 10 times. Using a floured rolling pin, roll dough to a one inch thickness. Using a floured three-inch heart-shaped cookie cutter, cut out scones. Gather trimmings, and roll dough to a l inch thickness, and cut out more scones.
7. Place scones, 1 inch apart, on an ungreased baking sheet. Bake until golden, 18 to 20 minutes.
Strawberry Shortcake with Balsamic Twist
Valentine Dessert
Angel Food Cake (homemade, store bought or from a box) or buttermilk biscuits
Fresh whipped cream with sugar and vanilla
Balsamic Strawberries--
Mix together
2 lbs. fresh strawberries, sliced
1/4 cup balsamic vinegar
1/4 cup honey
Dish each delicious plate with a slice of cake, balsamic strawberries, and whipped cream. Enjoy
Angel Food Cake (homemade, store bought or from a box) or buttermilk biscuits
Fresh whipped cream with sugar and vanilla
Balsamic Strawberries--
Mix together
Dish each delicious plate with a slice of cake, balsamic strawberries, and whipped cream. Enjoy
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