Cinnamon Breakfast Biscuits

Cinnamon Breakfast Biscuits - Better Homes and Gardens Recipes

I have passed by this recipe in my cookbook so many times thinking I was going to make it one day. I finally did and it was great! I forgot to do adjustments for high altitude though, so yours might come out a little fluffier than mine.

1 1/2 c. flour
1/4 c. wheat bran
2 tbsp sugar
1 tbsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/2 c. butter
2/3 c. milk
1/2 dried fruit bits
1/2 c. powdered sugar
2-3 tsp OJ, milk or water

1. Combine flour, bran, sugar, baking powder, cinnamon, and salt. Cut in the butter. Make a well in the center of dry mixture. add the milk and fruit; stir just till moist.
2. Turn dough out onto a floured surface. Quickly knead dough 10 - 12 strokes or till nearly smooth. Pat or lightly roll dough to 1/2 inch thick. Cut dough with a floured 2 1/2 in. biscuit cutter.
3. Place biscuits 1 in. apart on an ungreased baking sheet. Bake in a 400° oven for 10-12 mins or till golden.
4. Stir together powdered sugar and enough oj to make an icing that is easy to drizzle. Drizzle icing over biscuits. Serve warm. 12 biscuits

Source: Better Homes and Gardens

The  first Better Homes and Gardens cookbook was introduced in 1930 and has been found in America's kitchens ever since. It was in my kitchen growing up and is still the place I go to look for classic recipes as well as new ideas on those days where I just don't know what to make. I thought it would be fun to share my favorite recipes that I cook for my family and maybe try some new ones. Some of the recipes I follow may be different that those you find on the BHG website just because the BHG test kitchens are always updating their recipes to reflect changes in America's tastes, techniques, and lifestyles. Any recipes I make will be coming from Better Homes and Gardens, New Cook Book(11th and 14th Edition) and Better Homes and Gardens, Our Best Recipes. 

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Classic Chocolate Chip Cookies

Chocolate Chip Cookies - Better Homes and Gardens Recipes

Who doesn't love chocolate chip cookies? I've tried a bunch of different recipes and I always go back to this one.

Prep: 25 minutes        Bake: 8 minutes per batch

1/2 c shortening(I use butter flavor)
1/2 c butter or margarine
1/2 c granulated sugar
1 c packed brown sugar
1/2 tsp. baking soda
2 eggs
1 tsp. vanilla
2 1/2 c all-purpose flour
1-12 oz package (2 cups) semisweet chocolate chips
1 1/2 c chopped nuts(optional)

1. In large mixing bowl beat the shortening and butter with electric mixer on medium for 30 seconds. Add sugars and baking soda. Beat till combined, scraping sides of bowl. Beat in the eggs and vanilla till combined. Beat in as much of the flour as you can with mixer, stir in remaining flour and chocolate chips with large spoon.
2. Drop dough by rounded teaspoons 2 inches apart on ungreased cookie sheet. Bake in a 375° oven 8-10 minutes or till lightly browned. Transfer to wire rack to cool. Makes about 60 cookies.

Source: Better Homes and Gardens

The  first Better Homes and Gardens cookbook was introduced in 1930 and has been found in America's kitchens ever since. It was in my kitchen growing up and is still the place I go to look for classic recipes as well as new ideas on those days where I just don't know what to make. I thought it would be fun to share my favorite recipes that I cook for my family and maybe try some new ones. Some of the recipes I follow may be different that those you find on the BHG website just because the BHG test kitchens are always updating their recipes to reflect changes in America's tastes, techniques, and lifestyles. Any recipes I make will be coming from Better Homes and Gardens, New Cook Book(11th and 14th Edition) and Better Homes and Gardens, Our Best Recipes. 

Leftover Ham? Make Scalloped Potatoes!

Scalloped Potatoes with Ham - Better Homes and Gardens Recipes

Cheesy Scalloped Potatoes With Ham

1/2 cup chopped onion(1 medium)

1 clove garlic

2 Tbsp margarine or butter

2 Tbsp all-purpose flour

1/4 tsp pepper

Dash salt

1 1/4 cups milk

3 medium potatoes (1 pound)

2 cups chopped, cooked ham

1. Grease a 1 1/2 qt. casserole dish, set aside. For sauce, in small saucepan cook onion and garlic in butter till tender but not brown, Stir in flour, pepper and salt. Add milk all at once. Cook and stir over medium heat till thickened and bubbly.
2. Thinly slice potatoes. Place half the slices potatoes and ham in the prepared casserole dish. Cover with half the sauce. Repeat potato, ham and sauce layers.
3. Bake, covered, in a 350° oven for 40 minutes. Uncover and bake about 30 minutes more till potatoes are tender

Cheesy Scalloped Potatoes: Stir in 3/4 cup shredded cheddar cheese into sauce mixture till melted

Source: Better Homes and Gardens

The  first Better Homes and Gardens cookbook was introduced in 1930 and has been found in America's kitchens ever since. It was in my kitchen growing up and is still the place I go to look for classic recipes as well as new ideas on those days where I just don't know what to make. I thought it would be fun to share my favorite recipes that I cook for my family and maybe try some new ones. Some of the recipes I follow may be different that those you find on the BHG website just because the BHG test kitchens are always updating their recipes to reflect changes in America's tastes, techniques, and lifestyles. Any recipes I make will be coming from Better Homes and Gardens, New Cook Book(11th and 14th Edition) and Better Homes and Gardens, Our Best Recipes. 

Chicken and Dumplings

Chicken and Dumplings - Better Homes and Gardens Recipes

Prep: 30 minutes      Bake: 45 minutes

2 to 2 1/2 lbs meaty chicken pieces
3 cups water
1 medium onion, cut into wedges
1 tsp dried basil
1/2 tsp salt
 1/4 tsp dried marjoram
1 bay leaf
1 cup sliced celery
1 cup thinly sliced carrots(2)
1/2 cup sliced fresh mushrooms
1 cup all-purpose flour
1 Tbsp snipped fresh parsley
2 tsp baking powder
1/4 tsp salt
1/4 tsp dried oregano
1 beaten egg
1/4 cup milk
2 Tbsp cooking oil
1/2 cup cold water
1/4 cup all-purpose flour

1. Skin and rinse chicken. In large pot combine chicken, 3 c. water, onion, basil, 1/2 tsp salt, marjoram, pepper, bay leaf. Bring to boil, reduce heat, cover simmer 25 minutes. Add celery, carrots and mushrooms. Return to boil, reduce heat, cover simmer 10 minutes or till chicken and veggies are tender. Remove bay leaf.
2. For dumplings, in mixing bowl combine 1 c. flour, parsley, baking powder, 1/4 tsp salt, and oregano. In another bowl combine egg, milk, oil; add to flour mixture. Stir with fork just till moistened. Drop batter onto hot chicken, making 6 dumplings. Do ot drop into liquid. Return to boiling, reduce heat, cover, simmer for 10-12 minutes or till toothpick comes out clean from the dumplings. Do not lift cover while simmering. Transfer chicken, dumplings, and veggies to serving platter.
3. For gravy, pour broth into large measuring cup. Skim fat from broth and discard fat. Measure 2 c. of broth, return to pot. Combine the 1/2 c cold water and 1/4 c. flour; stir into broth. Cook and stir till mixture is thickened and bubbly. Cook and stir for 1 more minute. Serve gravy over chicken veggies and dumplings. Yield six servings.

*I did a couple things differently: 1) I did not put mushrooms because I didn't have any and I hate them anyways 2) I added some chicken bullion to the broth because I felt it needed a little more flavor 3) Instead of removing chicken, dumplings and veggies to make the gravy, I added the water flour mixture to thicken broth before I dropped and steamed the dumplings.

Source: Better Homes and Gardens


The  first Better Homes and Gardens cookbook was introduced in 1930 and has been found in America's kitchens ever since. It was in my kitchen growing up and is still the place I go to look for classic recipes as well as new ideas on those days where I just don't know what to make. I thought it would be fun to share my favorite recipes that I cook for my family and maybe try some new ones. Some of the recipes I follow may be different that those you find on the BHG website just because the BHG test kitchens are always updating their recipes to reflect changes in America's tastes, techniques, and lifestyles. Any recipes I make will be coming from Better Homes and Gardens, New Cook Book(11th and 14th Edition) and Better Homes and Gardens, Our Best Recipes. 

Bran Muffins

Bran Muffins - Better Homes and Gardens Recipes

Prep: 10 mins      Bake: 20 mins

1 1/4 cups wheat bran or oat bran
1 cup all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
3/4 cup applesauce
1/2 cup skim milk
1/3 honey
1/4 refrigerated egg product or 1 egg
1 Tbsp cooking oil
1/2 cup dried fruit-raisins, cranberries, apples snipped, apricots snipped(optional)

1. Spray bottoms of 12 muffin cups with non-stick cooking spray. In mixing bowl combine bran, flour, baking powder, baking soda, and 1/4 tsp salt. Make a well in center of dry mixture.
2. In another bowl combine applesauce, milk, honey, egg and oil. Add wet mixture to dry mixture all at once and stir till moistened. Fold in raisins.
3. Spoon batter into muffin tin, filling each 2/3 full. Bake in 400° oven about 20 minutes or till golden. Cool on wire rack for 5 mins, then remove from cups. Yield 12 muffins.

Source: Better Homes and Gardens


The  first Better Homes and Gardens cookbook was introduced in 1930 and has been found in America's kitchens ever since. It was in my kitchen growing up and is still the place I go to look for classic recipes as well as new ideas on those days where I just don't know what to make. I thought it would be fun to share my favorite recipes that I cook for my family and maybe try some new ones. Some of the recipes I follow may be different that those you find on the BHG website just because the BHG test kitchens are always updating their recipes to reflect changes in America's tastes, techniques, and lifestyles. Any recipes I make will be coming from Better Homes and Gardens, New Cook Book(11th and 14th Edition) and Better Homes and Gardens, Our Best Recipes. 

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