Lowfat biscuits

 3/4 cup low-fat buttermilk (I use powdered buttermilk mixed with water)

1 T canola oil

2 C  flour

1  T sugar

11/2 teaspoons baking powder

1/2 t  baking soda

1/2 teaspoon salt

11/2 tablespoons cold butter, cut in small pieces

Optional: 1 tablespoon low-fat milk, for brushing tops before baking   

    In a large bowl, whisk  dry ingredients.  Cut in butter.  Pour in buttermilk and oil.  Stir til combined.

Transfer the dough to a floured surface and sprinkle with flour. Lightly knead for 30 seconds, then flatten dough and cut out biscuits. Transfer

the biscuits to greased baking sheet.  Bake for 8 to 12 minutes, or until the tops are golden brown. Serve hot.

I use this dough for the top of my chicken pot pie.

General conference cinnamon rolls

 60-minute Cinnamon Rolls         Holly Wonnacott

2 1/3 C warm water

1/3 C sugar

2/3 C oil

4 T yeast

Mix ‘til combined. Let rest 15 minutes. (Use a timer;

The timing must be exact or they don’t turn out as well.)

2 t salt

2 eggs

7 C flour (1/2 wheat is okay)

Add. Mix. Knead, adding flour if too sticky. Let rest 15 minutes.

Preheat oven to 375. Divide dough in half. Roll out for cinnamon rolls;

Spread softened butter over the rectangle of rolled-out dough, then sprinkle

cinnamon and sugar (½ C brown sugar + ¼ C sugar + 2 T cinnamon) over it. Roll up and cut with a piece of dental floss.

Let rise in pans 15 minutes. Bake 15 minutes. Top with glaze made of powdered sugar and milk.

 

For orange rolls use this filling instead of cinnamon and sugar:

Grated rind of one orange

½ C melted butter

1 ½ C sugar

Put this mixture in the fridge until it’s harder and easier to spread.

Cream Cheese Frosting

4 ounces brick-style cream cheese (at room temperature)

2 tablespoons unsalted butter (at room temperature)

1 ¼ cups confectioners' sugar (powdered sugar)

½ teaspoon vanilla extract

small pinch of salt

Sandra's Pumpkin Soup

Sandra Riley's Pumpkin Soup -- My favorite pumpkin soup 

(approximate American measurements added by me)

800g Hokkaido pumpkin  = 4 C

600g carrots = 3 C

2 onions

1L vegetable broth =4 C

0,5L coconut milk  = 2 C

(Ginger and lemon juice if you like, I usually dont have fresh ginger on hand so I leave that out)

I first cut up the carrots, onion and hokkaido and cook them in a feying pan, apparently that releases the flavors haha. I then put them in the vegetable broth and cook them for 30 minutes. I then blend them and put in the coconut milk and season it with salt and pepper.