jeanniebee bakes

I grew up in the South and have always maintained a warm, special place in my heart (and my belly) for delicious biscuits.  My mother made them often and shared her gift for making this delectable comfort food with both my brother and me.  Here's my twist on the biscuits I remember from my childhood. Deliciously Flaky Buttermilk Biscuits Ingredients 2     cups all-purpose flour 1     tablespoon baking powder 1/2  teaspoon salt 1/4  teaspoon baking soda 1/2  cup shortening 3/4  cup  buttermilk Directions Preheat oven to 450 degrees.   In a bowl stir together flour, baking powder, baking soda, and salt.  Cut in shortening till mixture resembles coarse crumbs.  Make a well in the center; add buttermilk all at once.  Stir gently with a fork until dough just clings together. On a lightly floured board, press out the dough into a flat disk.  Fold over and repeat 6-7 times to create the layers. ...

I've never been a big fan of fondant because of the taste.  The looks are amazing but the taste often times leaves much to be desired.  That is, until I discovered a recipe for delicious and easy to work with, homemade marshmallow fondant.  Here's the recipe and a few of the decorations I came up with... Marshmallow Fondant Marshmallow Fondant is an easy fondant made of marshmallows, water, and powdered sugar. It’s simple to make, and many prefer the taste over regular fondant, since it tastes like very sweet marshmallows. You can use marshmallow fondant as you would regular fondant, to cover cakes, form shapes, and make candy. Be warned that it tends to get sticky in moist places, so it doesn’t hold up as well as regular fondant when placed over frosting and refrigerated for days. This recipe yields 1.5 lbs of fondant, and can easily be halved or doubled.  Ingredients: 8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag) 1 pound powd...

This is one of my daughter's favorite breakfast treats and she always orders it for her birthday breakfast. I'll be honest, before this year, I had always made it from a mix. Much to my delight, the scratch effort paid off! It was simply delicious! A Lesson in Cinnamony Deliciousness! Ingredients 1 ½ cups all-purpose flour 2 ½ teaspoons baking powder ¾ cup sugar ½ cup butter, melted ½ cup sour cream ½ teaspoon salt 1 egg ½ cup milk 1 teaspoon vanilla ½ cup brown sugar 2 tablespoons butter 2 tablespoons all-purpose flour 1 teaspoon cinnamon Directions Batter: Sift 1½ cups flour, baking powder, and salt together and set aside. In a separate bowl, beat egg until frothy. Beat in sugar and butter until combined. Add milk, sour cream, and vanilla. Add to flour mixture a little at a time and mix on low until combined. Do not over mix. If the batter is too stiff add a little more milk. Streusel topping: Combine last 4 ingredients (make sure your butter for the streusel...

Ingredients For Cookies 2 cups all-purpose flour 2 teaspoon ground cinnamon 1 teaspoon baking powder 1 teaspoon ground ginger ½ teaspoon baking soda 1 cup butter ¾ cup granulated sugar ¾ cup brown sugar 2 teaspoons vanilla extract 1 egg 1 (15 ounce) can pumpkin puree For Frosting 1 (3 ounce) package cream cheese, softened ¼ cup butter, softened 1 teaspoon vanilla extract 2 cups powdered sugar ¼ teaspoon vanilla bean Directions  Preheat oven to 350 degrees F. Lightly grease baking sheets. Whisk together: flour, baking powder, cinnamon, baking soda, nutmeg, and ginger in a bowl. Beat the butter, sugars, vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be quite moist. Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets. Bake in the preheated oven until c...

I'll be honest, Peanut Butter Cookies are rarely my first choice in cookies.  In fact, I usually make them when I'm down to bare bones in the baking cupboard.  However, every time I do  make this classic cookie, I'm pleasantly surprised.  Even though eating the dough is my favorite part, there's just something about that crusty sugar coating over the criss-crossed fork marked tops that takes me back to being a kid.  I hope you enjoy this comfort cookie as much as my family and friends do!  Ingredients      1/2     cup peanut butter       1/2     cup butter, softened       1/2     cup granulated sugar       1/2     cup light brown sugar (packed)       1/2     teaspoon baking powder       1/2     teaspoon baking soda       1/4     teaspoon salt       1   ...

Make snappy ginger folk or ginger critters with this soft, spicy, and delicious recipe.  It is, by far, my favorite recipe to make during the holidays.  The creative possibilities are endless ! Classic Gingerbread Man Ingredients ½          cup shortening 2 ½       cups all-purpose flour ½          cup white sugar ½          cup molasses 1           egg 2           teaspoons ginger 1           tablespoon vinegar 1           teaspoon baking powder 1           teaspoon cinnamon ½          teaspoon cloves ½          teaspoon baking soda Directions In a mixing bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds....

When I am making cookies to share, I usually try to pair them up so people have a choice. I look for flavors that complement and coordinate.  Because the Lime Slice Cookies were so zesty and tangy, I wanted something sweet, but still limey, to go alongside.  Lime and coconut are always a delicious match! Put the lime in the coconut! Chewy Coconut Cookie Crisps 1        cup all-purpose flour Lime-Glazed Chewy Coconut Cookie Crisps (alongside Lime Slice Cookies ) ½       teaspoon baking powder ½       teaspoon baking powder           pinch of salt ½       cup softened butter ½       cup granulated sugar ½       cup brown sugar 1        large egg 1        teaspoon vanilla 1 ½    cups flaked coconut Lime Glaze ½       lb confectioner’s sugar 2       ...

Have you ever woken up and realized that you've had a creative epiphany while dreaming? Well, that's exactly what happened to me one day, not too long ago.  As I opened my eyes, I thought to myself, "I think I could  make cookies that taste and look like limes." I could see it!  Here is the sugar cookie variation that resulted... Lime Slice Cookies Lime Slice Sugar Cookies For cookies: ⅔    cup butter 2     cups all-purpose flour 1     egg ¾      cup sugar 1     tablespoon lime juice 1     teaspoon vanilla 1     teaspoon lime zest        Dash salt Zesty Lime Icing 1 ½    lb confectioner's sugar ⅓     cup butter 3      tablespoons lime juice 1      teaspoon lime zest (optional)         Frosting tints and sprinkles          (as desired) Preheat oven 350 degr...

One afternoon this summer, I found myself with  a jar of apricot jam and  the urge to bake. Immediately, jam susans came to mind, but decided it was time to dream up a new kind of cookie which could play host to apricot jam.  What better than a brown sugar sandwich cookie filled with apricot jam?  These tasty little treats became an instant favorite! Apricot Filled Brown Sugar Cookies Apricot Filled Brown Sugar Cookies ⅔       cup butter 2      cups all-purpose flour 1      egg ¾      cup brown sugar 1      tablespoon milk 1      teaspoon vanilla         Dash salt 1      cup apricot preserves         Powdered sugar Preheat oven 350 degrees.  Beat butter with electric mixer on medium to high speed for 30 seconds. Add about  half  the flour, the egg, sugar, milk, baking powder, vanilla, a...

This is the recipe my mom always used. The cookies come out soft and delicious, the perfect decorating cookie for any occasion! Springtime Sugar Cookies Ingredients ⅓     cup butter ⅓     cup shortening 2      cups all-purpose flour 1      egg ¾      cup sugar 1      tablespoon lemon or lime juice 1      teaspoon vanilla         Dash salt Directions Preheat oven 350 degrees.  Beat butter and shortening with electric mixer on medium to high speed for 30 seconds. Add about half  the flour, the egg, sugar, lemon juice, baking powder, vanilla, and salt.  Beat till thoroughly combined.  Beat in remaining flour.  Divide dough in half.  Cover; chill for 3 hours.      On a lightly floured surface, roll half  the dough at a time 1/8 to 1/4 inch thickness.  Cut into desired shapes. Place on an ung...