THE PETERSENS

This recipe can be found at Tammy’s Recipes.  I have grown to really like this site for its simple and yummy recipes.  She makes a lot from scratch, which I really appreciate.  Classic homemade cinnamon raisin biscuits are an absolute family favorite.  My kids can shovel down three biscuits in under 10 minutes.  Seriously.  So be sure to keep this one in your special recipe box!  I will post the recipe here, but she has a lot more detailed instructions at her site.

Classic Homemade Cinnamon Raisin Biscuits
Yields: 2 dozen biscuits

Ingredients:
1 cup whole wheat flour
1 cup white flour
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
3/4 cup butter (I only use 1/2 cup butter=1 stick of butter)
1/2-1 cup milk (I usually end up using the entire cup of milk)
1 cup raisins
Icing or glaze, optional

Instructions:
1. Cut butter into flour, baking powder, salt, and cinnamon.
2. Add enough milk for consistency. Add raisins and shape into biscuits. Place on a lightly greased cookie sheet or jelly roll pan.
3. Bake at 450 degrees for 10-13 minutes. While baking, make your choice of icing or glaze (see additional notes for two recipes). Drizzle icing over slightly cooled biscuits.

Classic Cinnamon Raisin Biscuit Icing/Glaze
Ingredients:
2 Tablespoons melted butter
1 1/4 cup powdered sugar
water

Directions: Mix together 2 Tablespoons melted butter and 1 1/4 cup powdered sugar. Add water until runny and stir out all lumps with fork. Drizzle icing over slightly cooled biscuits. I set the biscuits on a cooling rack so the excess icing will drip off.

This is what I am hoping to feed my family this week!  For the sake of time this week, I am not going to link up any recipes, but I am hoping to share a couple more family favorites this coming week, so please check back in.

Sunday
Breakfast: Cereal and Leftover Spinach Quiche
Lunch: FELLOWSHIP at church
Dinner: Spinach and Cheese Quesadillas with Salsa and Sour Cream; Fresh Mango
Snack: Animal Crackers

Monday
Breakfast: Cereal
Lunch: PB&Js on Homemade Wheat Bread and Crackers
Dinner: Homemade Pepperoni, Spinach and Onion Pizza with Steamed Broccoli and Carrots
Snack: Animal Crackers

Tuesday
Breakfast: Homemade Banana Bread and Yogurt
Lunch: Leftovers
Dinner: Shepherd’s Pie, Garlic-Cheddar Biscuits and Fresh Strawberries
Snack: Fresh Mango and Cheese Cubes

Wednesday
Breakfast: Oatmeal and Bananas
Lunch: Grilled Cheese and Tomato Sandwiches on Homemade Wheat Bread with Cucumber Slices
Dinner with Community Group: Poppyseed Chicken Casserole and Rice
Snack: Apple Slices with Peanut Butter and Raisins

Thursday
Breakfast: Cereal and Applesauce
Lunch: Noodle Soup with Meatballs
Dinner: Chicken Pot Pie, Baked Macaroni and Cheese and Steamed Broccoli
Snack: Yogurt and Crackers

Friday
Breakfast: Homemade Cinnamon-Raisin Biscuits
Lunch: Tuna Sandwiches on Homemade Wheat Bread, Tortilla Chips and Fresh Fruit
Dinner: Beef Stroganoff with Egg Noodles and Glazed Baby Carrots
Snack: Homemade Banana Bread

Saturday
Breakfast: Scrambled Eggs and Toast
Lunch: Frozen Pizza, Wilted Spinach and Fresh Fruit
Dinner: Leftovers
Snack: Yogurt

This recipe is long overdue.  I’ve had a couple of people ask me to post this and I’m just getting around to it right now.  Sorry, friends!  Here goes:

Pie Crust (Theresa Glawe)
Recipe from: “Haack Heritage Cookbook”

Ingredients:
3 cups flour
1 cup shortening
1 teaspoon salt
1 egg, beaten
1 tablespoon vinegar
3/4 cup water

Directions: Mix ingredients all together.  This is enough for 2 double pies.

This image is borrowed from: http://mymuffinthursdays.blogspot.com/

**FYI…I always make a double batch of this recipe, divide it up, and freeze them.  When I am ready to use them, I just thaw out the crust in my fridge and roll it out like normal.  Such a time-saver!  That way I have EIGHT pie crusts sitting in my freezer pretty much ready to be used.