Azoresgal~Life on an Island

These drop biscuits are super easy to make, with only 3 ingredients!  You simply mix everything together in a bowl, scoop it out, and drop on a cookie sheet, and bake! Perfect to have with  soups or as a sandwich or just on there own,warm straight out of the oven, with butter and jam. Drop Biscuits ½ cup Mayonnaise 1 cup milk 2 cups self-rising flour Preparation 1. Preheat oven to 200 C/400°F. 2. Combine mayonnaise and milk in a medium bowl, then add flour and stir until incorporated. 3. Divide dough into 12 biscuits and place on a greased or lined baking sheet about 2 inches apart. 4. Bake 20-25 minutes or until golden brown.  VARIATIONS *Cracked Pepper Biscuits: Before baking, sprinkle the tops of the biscuits with fresh cracked pepper. *Garlic Butter Biscuits: Add a half teaspoon of garlic powder to the dough, then brush the tops of the biscuits with a mixture of 2 Tablespoons butter and 1/2 teaspoon garlic powder. *Cheesy Drop Biscuits: ...

 A Happy New Year to you all! The French Galette des Rois or “King Cake” celebrates the end of the Christmas season, on Epiphany January the 6th. It is made with two layers of puff pastry and filled with frangipane, a thick, sweet paste made from almonds, butter, eggs and sugar, and it is oh so delicious!   Tradionally baked inside the galette is a feve  (a broad bean), and when the galette is sliced, and divided up by the number of people present, the youngest child of the family gets to decide who has which piece and the person who gets the fève in their piece of cake gets to be crowned King or Queen, and is in charge for the day! Now to avoid a trip to the dentist, just place a piece of candied fruit, an almond or a rasin instead of a feve. This is the first time I ever made a Galette, and I am so pleased with it! I was scared to make one, I thought it was complicated, but you know what it's not! Lots of little steps, but nothing you can't do I promise! ...

This cinnamon bread wreath  has become a favourite in our home and it pretty much disappears as soon as it comes out of the oven. A wondeful treat – buttery, and cinnamon-y, that is easy peasy to make, I cheat and use store bought crescent dough ! It’s perfect served warm right out of the oven, makes your home smell amazing and the addition of an icing drizzle will make you swoon! 1 package crescent rolls 1//4 cup soft butter 1/4 cup sugar cinnamon Pre-heat oven 180º Open up the crescent roll dough, open and flatten it out, pressing the seams together. Spread some butter on the dough ( I use my hands). Next sprinkle with sugar, and then the cinnamon. Now, roll the dough just like you’re going to make cinnamon rolls. Next slice down the middle of the roll (the lenght of it) with a very sharp knife. You will have two long halves. Turn both halves of the dough with the cinnamon and sugar facing up. Now twist the two lengths of dough, like a rope,  and t...

These little tarts, with their sweet gooey filling, in a flaky pastry are a wonderful Canadian dessert. I haven’t made them in the longest time, shame on me , but I know why, it's because they are addictive!  I ate two, straight out of the oven, for me the best way to eat them, and washed down with a nice tall glass of cold milk. For my American friends, the butter tart filling is similar to pecan pie, and like pecan pie, they sometimes have nuts. Some recipes call for raisins, I however am not a raisin girl, and I never add them, I like them plain, no nuts, no raisins. If you’ve never tried a butter tart before you have got to try them.  I promise you that you won’t be disappointed! Pastry 2 ¼ cups flour 1 tbsp  sugar ½ tsp salt 1/2 cup shortening (Very cold and cut in cubes) 1/2 cup butter (Very cold and cut in cubes) 6 tbsp ice water (approximately, enough to bring the dough together) For the Filling 1 cup lightly packed brown s...