By Christina Lane
Simply off the luck of Dessert for 2, writer Christina Lane is again with a beautiful full-color cookbook packed with scrumptious nutrients for each hours of the day. Her signature pleasant voice invitations readers to aim every little thing from her Southern candy Tea Fried bird to a vacation Ham, completely portioned for whomever is sitting round the desk. Fancy occasion nutrition look besides down-home convenience nutrients, all observed by means of mouth-watering images. Recipes include:
Bruleed Toasty Oats
Pimento Grilled Cheese with Fried Pickles
Roasted Salmon Sheet Pan Supper
Perfect Filet Mignons with Twice-Baked Potatoes
Rummy Oatmeal Cookies
Comfort and pleasure is a necessary ebook for singles, undefined, and small households
Read Online or Download Comfort and Joy: Cooking for Two PDF
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Extra resources for Comfort and Joy: Cooking for Two
Yield • 4 muffins FOR THE CRUMB TOPPING ¼ cup lightly packed light brown sugar 1 tablespoon granulated sugar Pinch of salt ¼ teaspoon ground cinnamon 1 tablespoon unsalted butter, melted 3 tablespoons all-purpose flour FOR THE MUFFINS ¼ cup canola oil ⅓ cup granulated sugar Pinch of salt 1 large egg 2 tablespoons heavy whipping cream or sour cream ½ teaspoon vanilla extract ⅓ cup + 1 tablespoon all-purpose flour ⅛ teaspoon baking soda ⅛ teaspoon baking powder ¼ teaspoon ground cinnamon ⅛ teaspoon freshly grated nutmeg Preheat the oven to 375°F, and line four cups in a muffin pan with muffin liners.
Delicious muffins I can do, but being punctual for church, well, I’m still working on that one. Yield • 6 muffins 4 tablespoons unsalted butter, melted ½ cup granulated sugar 1 large egg ¾ cup sour cream 1 tablespoon milk ½ teaspoon vanilla extract ½ teaspoon freshly grated lemon zest 1 cup all-purpose flour 1 ½ teaspoons baking powder ¼ teaspoon baking soda ½ cup fresh or frozen blueberries (if frozen, do not thaw) Preheat the oven to 400°F, and line six cups of a muffin pan with paper liners.
It was really hard for me to decide if six biscuits would serve two people. I thought it was too many at first. m. I guess we cleared that up real quick! You’ll notice this biscuit recipe uses mostly shortening. Within this book, you’ll also find a biscuit recipe that uses half-butter, half-shortening, and one that uses neither. I like to give you lots of biscuit options, because I’ve never met a biscuit I didn’t like. A HALF-DOZEN BUTTERMILK BISCUITS Yield • 6 biscuits 1 ⅓ cups all-purpose flour, plus more for dusting ½ teaspoon salt 1 ¼ teaspoons baking soda ½ teaspoon baking powder 2 tablespoons shortening, cold 1 ½ tablespoons cold unsalted butter, plus more, melted, if desired ½ cup buttermilk, plus more if needed Preheat the oven to 450°F and have ready a 6-inch round pan or a 6-inch cast-iron skillet.