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From Patricia-Angelface

Creamy tomato soup and grilled cheese from NBC recipes


Unless made with perfectly ripe tomatoes, tomato soup can often taste acidic. That's why it's often tamed with the addition of sugar. Here, the boost of sweetness comes from carrots instead, which also thicken the soup and add a nice, velvety texture. Pair with grilled cheddar cheese sandwiches cut into sticks for dipping.


Serves 7


Ingredients
2 tablespoons extra-virgin olive oil
2 cups chopped sweet onion (about 1 large onion)
8 ounces carrots (about 3 medium carrots), peeled and thinly sliced
3 cloves garlic, peeled and minced
2 cans (14.5 ounces each) no-salt-added diced tomatoes, with their juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup lightly packed fresh basil leaves

Directions
Heat the oil in a large saucepan over medium heat. Add the onion and carrots. Cover and cook until very soft, about 10 minutes, uncovering the pot to stir occasionally.

Add the garlic and cook until fragrant, about 30 seconds. Stir in the tomatoes and 3 1/4 cups water, along with the salt and pepper. Bring to a boil over medium-high heat.

Reduce the heat to medium and simmer for 10 minutes. Remove the soup from the heat. Stir in the basil.

Working in two batches, carefully transfer the soup to a blender and blend until smooth and creamy. Return the soup to the pot, reheat if necessary. Ladle into individual bowls and serve. If packing in a lunch box, use a thermos.

Make Ahead
The soup will keep in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Nutrition Information (1 cup):
Calories: 89 | Added sugar: 0 teaspoons or 0g | Carbohydrates: 7g | Sodium: 290 mg | Saturated fat: 5% of calories or 1g | Fiber: 2g | Protein: 1g

From NBC Recipes;

Grilled cheese is the ultimate comfort food, an adult treat that harkens back to childhood. I never met a grilled cheese sandwich I didn't like.

Where I grew up, there was an old-fashioned drug store with a lunch counter. When the weather was good, my best friend and I would ride our bikes there and order grilled cheese and made-to-order orange-ades. The grilled cheese was made with fluffy white bread and American cheese on a griddle. It had one slice of cheese between the bread slices and was as thin as a sandwich can possibly be, as the bread was compressed during grilling. Still, I have a vivid and mouthwatering taste memory of this grilled cheese, as if I ate it yesterday.

At home, grilled cheese mostly meant Swiss cheese and rye bread, or Roman Meal bread stuffed with sharp cheddar and grilled in a pan. I loved them both. When I lived in Chicago and needed comfort food, I would go to a Greek diner and order a grilled Swiss cheese on rye with bacon — enough said!

Recently, I have mashed up the best grilled cheese sandwiches of my memory to come up with the ultimate grilled cheese recipe.

I use a sturdy white bread; Pepperidge Farm original white is my top choice. I use one slice of American cheese, aka melty cheese, on each side to hold everything together and then add a thick slice of whatever cheese I have on hand. It is usually Muenster, Swiss or sharp cheddar — but you can even use pimento cheese if it doesn't have too much mayo in it.

I used to butter the bread and try to "grill" the sandwich on the stovetop in a non-stick skillet. But invariably, the cheese was still cool in the middle when the outside of the bread was brown. Making grilled cheese in a panini maker solved these problems, but then it wasn't a grilled cheese per se. It was a crisp, flattened cheese bread.

I wanted to recreate the perfect drug-store grilled cheese, but with more and better cheese.

So instead of spreading the bread with butter or mayo, I took a note from the drugstore griddle and put a small bit of butter in the pan. Once it was melted, I swirled the bread in the butter, adding a thin coat to one side of the bread. I removed one piece of bread, stacked the cheese on the other, and then topped it with the first slice — butter-side out.

If you're adding other ingredients, like bacon, tomato, mushrooms, caramelized onions, etc., now is the time to do it.

Quick tip: I keep my bread in the freezer and start out with frozen bread. The rigid bread helps keep the structure of the sandwich intact before the cheese starts to melt and hold everything together. Using frozen bread also slows down the browning (burning) of the bread.

Don't turn the heat higher than medium. I let the sandwich toast for 1-2 minutes, or until it's crisp and lightly brown, and then flip it to brown the other side. Do this carefully, because the cheese isn't melted yet and the sandwich won't hold together on its own. But if it slips apart, don't worry: At this stage, you can easily realign the bread.

Next, I pop the sandwich and non-stick skillet into a preheated 350-degree Fahrenheit oven for 2-4 minutes, depending on the thickness of the cheese and bread. This lets the cheese melt completely without the bread burning. It takes 3-4 minutes for the cheese to melt, and then your grilled cheese is ready.

Remove it from the heat, and slice on a plate or cutting board. You will have a super melty, gloriously brown and crispy grilled cheese sandwich with a buttery but not greasy crust.

Whatever cheese you choose, I recommend at least one slice of melty cheese to hold things together. American cheese comes in white and yellow, and if I am making a grilled cheese with a fancy cheese too, I opt for the white.

Enjoy your version of the classic, but don't stop there. Grilled cheese lends itself to lots of flavor variations.

A few of my new combinations:

    Jalapeno Jack, Tomato and Avocado on Whole Wheat Bread
    Ham and Gruyere on Brioche or Martin's Potato Bread
    Pesto, Mozzarella and Prosciutto on Italian Bread with a Sesame Seed Crust
    Brie and Fig Jam on Country Bread
    Blue Cheese, Walnuts and Sliced Pear on Raisin Bread
    Sharp Cheddar and Apple on Rye Bread
    Monterey Jack, Spinach and Sliced Almonds on Whole Grain Bread

Patricia, you have ruined my appetite with the instructions for the grilled cheese sandwich - nowI want a grilled cheese sandwich made your way.  Sounds yummy!

Things went according to schedule this morning - breakfast followed by pills followed by an interviewer followed by two aides followed by an aide to take my BP.  This time there were fewer pills and I was able to get those down.  Because of the choking incident last week, someone had to be there to see that I took them without incident.  The two aides cleaned up a bit and the interviewer asked questions while I ate.  It will be nice to eat in peace.  At 12 noon, I am waiting for my salad lunch.  If I don't order something, i will get a large lunch that I do not want. 

Tom will be here around 3 pm to take me home for the home evaluation.  I think we've made some wise decisions as to where to place things for convenience.  I wish I could stay now because I need some sleep.  I know I sound like a broken record about sleep.

Mary Ann

MaryAnn. I sort of wish you could stay there for a few more days as they are saying that this type ofFlu that Tom had last for 10 days as still be active. I know he is downstairs with own bath but will be touching so much. Did you mention the problem with the Doctor that is seeing you. Would be good to have your place disinfected down before you came home.
2 schools here got closed down for 10 days because 70% of children and faculty came down sick. I had it for 5 days. little different than the one we took the shot for. Leaves a awful cough.
That is a lot of pills they are giving you. Hope can cut back once home. I have a bad time taking my BPone but now had it done as caps one and not the big powder. Works fine. 

When I roast fresh vegetables, (I don't use canned, only fresh or frozen.), I place them on a large professional sized sheet pan with a silicone sheet. I have my olive oil in a sprinkler jar, and I sprinkle that on along with some sea salt and ground pepper or some ground hot thyme. The oven set at 450, and I roast for thirty minutes, turn the vegetables and then roast for another ten to fifteen minutes.

I roast carrots, onions, sweet and white potatoes, beets, winter squash, other root vegetables, etc.

My friend, Dora, sometimes adds other spices and one or two heads of garlic to hers.

Found this on a quilting forum I go to..


The most dangerous cake recipe


4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.

Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts (high)..
The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired.

! (this can serve 2 if you want to feel slightly more virtuous).


And why is this the most dangerous cake recipe in the world?

Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

You are going to print this out straight away, aren't you?

Amy, here is a link to your recipe along with folks trying varients.

http://www.grouprecipes.com/70889/most-dangerous-chocolate-cake-in-the-world-minute-chocolate-mug-cake.html

I found this at the same site; http://www.grouprecipes.com/55874/easy-easy-quick-delicious-breakfast-casserole.html

Delicious Quick Breakfast Casserole

Ingredients

    1 can crescent rolls
    1 pound fried crumbled sausage
    4 eggs
    3/4 cup milk (can use half and half)
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    1 package Velvetta Shreds (2 cups) Can also use cheese of choice

How to make it

    Butter 9 X 13 casserole dish
    Open can of rolls and press into casserole dish
    In large bowl, by hand, whisk eggs, not beating too long
    Add milk, whisk again, adding salt and pepper
    Place "fried crumbled sausage" on top of crescent rolls
    Pour egg mixture over all
    Spinkle cheese over all
    Bake uncovered at 350 degrees for about 20-25 minutes or until set
    This is a great basic recipe and salsa, cilantro, green chilies, garlic,
    your choice of seasonings can be added

Patricia, thank you.. Can taste the chocolate one with a wee dab of vanilla ice cream....
May have to try some of the others one also.

Cinnamon sounds good to me or perhaps using pineapple sherbert instead of ice cream?

Homemade Banana cake,  https://tinyurl.com/sdb6b8y

 Things You'll Need

    3/4 cup (12 Tbsp) unsalted butter, softened

    3/4 cup brown sugar, packed

    3/4 cup granulated sugar

    3 large eggs

    1 Tbsp pure vanilla extract

    3 large ripe bananas, peeled (about 1.5 cups when mashed)

    3 cups all-purpose flour

    1 Tbsp ground cinnamon

    1 tsp baking powder

    1 tsp baking soda

    1/2 tsp sea salt

    1 1/2 cups buttermilk (high fat recommended)

    1 to 1 1/2 cups prepared cream cheese frosting

Step 1: Preheat the Oven

Preheat the oven to 350° F and grease or spray a 13" x 9" cake pan with oil.

Step 2: Cream the Butter and Sugar

Add the softened butter, brown sugar, granulated sugar, and pure vanilla extract to a stand mixer fitted with a paddle attachment. Beat on medium-high speed until completely combined and butter appears fluffy. Scrape the sides of the mixer with a rubber spatula.

Step 3: Add the Eggs

Add the eggs one by one, while beating on medium speed. Continue mixing until well-combined, then scrape the sides of the mixer with a rubber spatula again.

Step 4: Add the Bananas

Peel the ripe bananas, break them in halves or thirds, and add them to the mixer. Beat until bananas are incorporated (it's perfectly fine if the mixture is slightly chunky)! If you'd like, you can mash the bananas in a bowl before adding them to the mixer.

Step 5: Combine Remaining Dry Ingredients

Add the all-purpose flour, cinnamon, baking powder, baking soda and sea salt in a mixing bowl and stir together until well-combined. Measure out 1 1/2 cups of buttermilk.

Step 6: Add the Flour and Buttermilk

Add half of the flour mixture to the mixer and beat just until combined. Add half of the buttermilk and beat just until combined. Repeat for remaining flour and buttermilk and beat until batter is well-combined.

Step 7: Bake

Pour cake batter into the prepared baking dish and smooth into an even layer. Bake on the center rack of the preheated oven 45 to 55 minutes, or until cake is golden-brown and tests clean.

While the cake is baking, you can prepare your favorite vanilla or cream cheese frosting recipe (or use store-bought).

Step 8: Frost the Cake

Allow banana cake to cool at least 45 minutes before frosting it with the cream cheese frosting. Simply spread the desired amount of frosting over the cooled cake. Cut the cake and serve!

Quote from: angelface555 on February 23, 2020, 02:40:50 PMCinnamon sounds good to me or perhaps using pineapple sherbert instead of ice cream?

Both of those would work well for me 

Was just talking with my friend and she was telling me about this recipe.....I love raspberries so will give this a try when we have company. Sounds too dangerous to have around with just two

https://www.tasteofhome.com/recipes/chocolate-raspberry-pie/

Amy, that sounds delicious!

Dad's Favorite Grilled Potatoes

Serves 6-8

4 to 5 potatoes, sliced
1 onion, sliced
1 to 2 green peppers, sliced
salt and pepper to taste
1/4 cup butter, sliced
salad seasoning to taste

Combine potatoes, onion and green peppers in a grill-safe pan; sprinkle with salt and pepper and salad seasoning to taste. Add butter. Grill until tender.

Variations; I use red potatoes in a wok or my iron skillet.

Speedy Peanut Butter Cookies, (using no flour)

Makes 12-15

1 cup sugar
1 cup creamy peanut butter
1 egg

Blend ingredients together and set aside for five minutes. Scoop dough with a small ice cream scoop or tablespoon and place two inches apart on ungreased baking sheets. Make a crisscross pattern on the top of each cookie using the tines of a fork. Bake at 350 for ten to twelve minutes. Cool on baking sheets for five minutes. Remove to wire rack to finish cooling.

recipe index

Platter Talk
Food, Wine, Friends.

Oven Fried Chicken

Simple Roast Chicken, inspired by Chef Thomas Keller and prepared for you by Platter Talk.

Those of you who are familiar with Platter Talk may be of the opinion that we feature some pretty fancy foods.  Those of you who know me personally know that there is nothing fancy about me.
Even a bald, overweight man in his early 50's can dress up nicely every now and then.   Thus, it is the same with food.  I like it simple and I like it tasty. This easy roast chicken recipe is really what I am all about.

Thomas Keller Roast Chicken

As I'm writing this post, there is a background chorus of crackling coming from our kitchen oven.    In this very hot oven, I have a chicken roasting nicely in one of our oven-safe all-clad pans with which I have come to have a very close relationship.

But you don't need a fancy and expensive pan for this easy simple baked chicken. I love making it in my ancient cast iron skillet as well!

However, there are a few things you can do to make sure you make the best roast chicken possible.  Here are some things to keep in mind:
 Pre-heat the oven. You can roast your chicken between 400° and 450° F. But you want to make sure the oven is hot when the chicken goes in the oven.
 Dry the chicken before roasting it. You can easily dry the chicken by patting it dry with 3 or 4 paper towels.  This is one of the most important steps for getting a nice crispy finish to your roasted chicken.
 Once the chicken is done roasting, allow it to sit for 10 or 15 minutes in its juices before carving. This allows the meat fibers to reabsorb some of the liquid and the meat will be even juicier and more flavorful.

How long to Roast a Chicken
Chicken should be roasted until it reaches an internal temperature of 165° F. If you don't have a meat thermometer, roast it until the juices run clear and the drumstick feels like it will easily peel away from the rest of the chicken.
As a general rule of thumb, you can estimate that your chicken will take about 20 minutes per lb.

How to Make Chicken Gravy
Add a little white wine to the juices, maybe about a quarter to half-cup.
Place the pan with the juices on a burner on medium-high heat.
Stir in a little flour when the juices get hot. Using a small hand-held fine mesh strainer will help prevent clumps of flour in your chicken gravy!

Homemade chicken broth is easy to make.
To make this dish even better, we took it one step further than the dinner table.  When we were finished enjoying it, what was leftover (there was precious little meat uneaten) went into a stockpot of simmering water, celery, some herbs, carrots, and maybe an onion or two.
We will be enjoying a savory and delicious stock from this meal for some time to come.  It freezes nicely and I'm sure that every time we use some of it I will think of this wonderful dinner.


Thomas Keller's Favorite Simple Roast Chicken
Time: 10 minutes Cook Time: 1 hour Servings: 6 Calories: 234 Author: Dan from Platter Talk

Ingredients
3 lbs Whole chicken Farm-raised
Kosher Salt & Freshly Ground Black Pepper
1 tsp Minced Thyme optional

Instructions
Preheat oven to 450° F.
Salt and pepper cavity of bird, then truss.
Salt the bird, using about a tablespoon of kosher salt. Make a "rain" of salt over the bird, distributing it evenly and in a uniform fashion. Pepper to taste.
Put the bird in a sauté pan and place in hot oven for 60 minutes or until done. Remove from oven, and add the thyme. Let stand for 15 minutes to settle, intermittently baste with the juices while setting. Remove twine, cut and serve.

Notes
Pour a tablespoon or so of olive oil into the roasting pan before placing the chicken in the pan.
 
Chef Keller stresses the importance of drying the bird prior to roasting. Any excess moisture contributes to steam which inhibits the formation of a crispy skin.
 

A 2-3 lb chicken would not go very far in our family. I made a 5 1/2 lb chicken and doubled the roasting time. It came out perfect.
 
Drizzle the whole bird with olive oil before sprinkling with salt, for a beautiful golden brown finish.

Nutrition
Calories: 234kcal | Protein: 20g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 82mg | Sodium: 76mg | Potassium: 206mg | Vitamin A: 152IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg

Patricia, thank you for the  grilled potato recipe I would enjoy this..maybe throw a clove or two of garlic in with it. Dry ranch seasoning comes to mind with this one.

Instant Pot Recipe: Chili Mac and Cheese

"Enjoy two comfort foods in one with this chili mac and cheese recipe. Just add the ingredients to your Instant Pot, press a button and dig in_._ All it takes is 30 minutes of your time. Make it as spicy, cheesy or meaty as you want! Top it off with sour cream and fresh herbs for a wonderfully hearty dish."

Things You'll Need
Instant Pot

1 pound lean ground beef, turkey or chicken

2 tablespoons olive oil

1 medium onion, diced

1 green bell pepper, deseeded and diced

3 teaspoons minced garlic

1/2 teaspoon salt

1/2 teaspoon black pepper

1 to 2 tablespoons chili powder

2 teaspoons cumin

3 cups broth or water

28 ounces canned crushed or diced tomatoes (or a mix of both)

14 ounces canned red or black kidney beans

12 ounces elbow macaroni, uncooked

2 1/2 cups shredded cheddar cheese

Cilantro, parsley and sour cream for topping

Step 1
Set the Instant Pot to sauté. Add the olive oil, onion and green bell pepper. Mix gently with a spatula to coat the vegetables in oil. Cook for 3 to 5 minutes, or until the onion is translucent and tender. Add the garlic and cook for 30 seconds.

Step 2
Add the ground meat and spices. Cook for 5 to 7 minutes, or until brown and no longer pink. Use a wooden spatula to break up the meat. Once cooked, turn off the Instant Pot.

Step 3
Add 1/2 cup of broth or water. Scrape the bottom of the Instant Pot; this will prevent the meat from burning and sticking to the pot.

Step 4
Add the macaroni to the center of the pot. On top of the macaroni, add the kidney beans and canned tomatoes. Try to place these ingredients in the center of the pot, which will also help prevent sticking and burning.

Finally, pour the remaining broth or water. Make sure the macaroni is completely covered with liquid.

Step 5
Cover the Instant Pot and seal the valve. Set to "Pressure Cook" on HIGH for 4 minutes. The Instant Pot will take about 10 minutes to reach the correct pressure, then it will start the 4-minute countdown.

After 4 minutes, the Instant Pot will beep. Release the pressure using quick release. Keep your hands and face away from the valve as the Instant Pot releases a stream of pressure. Turn off the Instant Pot and open. The chili will look liquid-like; this is normal.

Step 6
Stir the chili. It will thicken as you mix.

Step 7
While the mixture is still hot, add 1 1/2 cups of cheddar cheese. Stir until the cheese is completely melted. For an extra cheesy dinner, add even more shredded cheese.

Serve warm. Top with the remaining cheese, sour cream, and fresh cilantro or parsley. Enjoy!

Patricia, thank you......saving this one.

Cuban Sliders

    Total Time
    Prep/Total Time: 30 min.
    Makes two dozen

Ingredients

    Two packages (12 ounces each) Hawaiian sweet rolls
    1-1/4 pounds thinly sliced deli ham
    Nine slices Swiss cheese (about 6 ounces)
    24 dill pickle slices
    TOPPING:
    1/2 cup butter, cubed
    Two tablespoons finely chopped onion
    Two tablespoons Dijon mustard

Directions

    Preheat oven to 350°. Without separating rolls, cut each package of rolls in half horizontally; arrange bottom halves in a greased 13x9-in. baking pan. Layer with ham, cheese, and pickles; replace top halves of rolls.
    In a microwave, melt butter; stir in onion and mustard. Drizzle over rolls. Bake, covered, 10 minutes. Uncover; bake until golden brown and heated through, 5-10 minutes longer.


Tips
Hawaiian sweet rolls are tender and slightly sweet. If they're not in your store, use egg or potato rolls, which are softer and richer than regular dinner rolls.

"The Pasta Sauce Hailed as the World's Best Is Surprisingly Easy to Make at Home.The sauce's simplicity makes it a little radical."

 Just as Julia Child changed the way Americans felt about French cooking, Marcella Hazan changed the way they felt about Italian cooking. And though she's not a household name the way Child is, you've probably seen a copy of Essentials of Classic Italian Cooking in a kitchen or two.

One of her most famous recipes is also the simplest. Her pasta sauce only requires three ingredients and less than an hour, as Delish alerts us.

First, the ingredients. You'll need a 28-ounce can of whole, peeled tomatoes; one peeled, halved onion; and 5 tablespoons of butter. (Yes, 5 whole tablespoons of butter.) You'll also want a pinch or two of salt.

Put everything together in a single pot and set it to simmer over medium heat on the stove for 45 minutes, uncovered. Give it the occasional stir.

And that's it. After the 45 minutes is up, toss out the onion halves, and pour the sauce over your favorite pasta. Easy.

Even now, the sauce's simplicity makes it a little radical. The raw onion and unmelted butter look flat-out weird just sitting there in a pot of tomatoes. But banish the skepticism, please.

Hazan died in 2013. Her husband and translator (she wrote in Italian), Victor Hazan, explained how the sauce came to be in an interview with Epicurious in 2016:

    Marcella was a genius when it came to taste. She had an immediate understanding about how flavor affects a dish. She asked herself, 'Why chop an onion? Why saute? I'm going to put the onion, tomato, and butter together and forget about it.'

This recipe is just proof that great cooking doesn't always have to be complicated.

https://tinyurl.com/y42279uf

The best ever grilled cheese sandwich

Total Time
Prep/Total Time: 25 min.
Makes
4 servings

Ingredients

    6 tablespoons butter, softened, divided
    8 slices sourdough bread
    3 tablespoons mayonnaise
    3 tablespoons finely shredded Manchego or Parmesan cheese
    1/8 teaspoon onion powder
    1/2 cup shredded sharp white cheddar cheese
    1/2 cup shredded Monterey Jack cheese
    1/2 cup shredded Gruyere cheese
    4 ounces Brie cheese, rind removed and sliced

Directions

    Spread 3 tablespoons butter on 1 side of bread slices. Toast bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, mix together mayonnaise, Manchego cheese, onion powder and remaining 3 tablespoons butter. In another bowl, combine cheddar, Monterey Jack and Gruyere.
    To assemble sandwiches, top toasted side of 4 bread slices with sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inward. Spread mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.


Test Kitchen Tips
Do you love those crunchy, crispy bits of cheese that fall out of the sandwich and caramelize on the pan? Adding the Manchego or Parmesan to the butter and mayonnaise mixture gives you a similar result.
If you're feeling nostalgic for grilled cheese on soft white bread, create a grown-up version using challah or brioche.

Jane, this one is for you!

RADISH HASH BROWNS
Looking to change up your breakfast to an old
favorite? Try these low carb radish hash browns if you
miss your morning potatoes!


• 1 pound radishes,
shredded
• 4 eggs
• 1/3 cup shredded
parmesan cheese
• 1/2 teaspoon garlic
powder
1. Combine all ingredients.
2. Spread out into preheated skillet coated with oil.
3. Cook until browned on both sides.

Once upon a time, I had a recipe for "raw apple cake".  It had only a few ingredients.  I looked on line for a recipe, but most had many, many more ingredients than the one I made.  I loved my recipe, as it was so simple and easy.  Does anyone here have a recipe like that? Flour, apples, maybe some oil; not much more.  I would appreciate it if you have and will share with us.

Tomereader, I'm sorry but my recipe and those I checked online have ten or more ingredients. The basics tend to be apples, oil, and sugar.

Healthy, Southern style biscuits

Makes ten biscuits
You'll Need

2 cups all-purpose flour
4 Tbsp cold butter
4 tsp baking powder
1⁄4 tsp baking soda
1⁄2 tsp salt
1 cup low-fat buttermilk
How to Make It

    Preheat the oven to 425°F.
    Combine the flour, butter, baking powder, baking soda, and salt in a large mixing bowl.
    Use your fingers to break up the butter, mashing it into the flour to create little pebbles.
    When the flour and butter have been combined, make a well in the center of the mixture and pour in the buttermilk.
    Use a fork to gently bring the dough together.
    Dump the dough out onto a floured surface and pat it out into a square.
    Gently fold the dough onto itself four or five times (this action helps create tall, delicate biscuits), then roll it out to form a 1"-thick circle.
    Use a round cookie cutter (or even a drinking glass) to cut out the biscuits. (You should get about 6 from the original circle.)
    Re-form another circle and repeat.
    You should have about 10 biscuits in total.
    Arrange the biscuits on a baking sheet coated with nonstick spray.
    Bake on the middle rack for 10 to 12 minutes, until golden brown.

 Tip

These biscuits are perfect on their own, but we never shy away from gilding the lily a bit. Here are a few biscuit fillers to get you started:

    Scrambled egg with scallion and sharp Cheddar, topped with salsa
    Orange marmalade and smoked ham
    Grilled chicken drizzled with honey and hot sauce


Buttermilk substitute

Acidified Milk
Add one tablespoon lemon juice or white
vinegar to a liquid measuring cup, and add enough milk until it measures
 1 cup. Stir, and let sit for five minutes before using. This buttermilk
 replacement can also be replicated with non-dairy milks.

Grandma's Irish Soda Bread


Ingredients

     1 and 3/4 cups (420ml) buttermilk*
    1 large egg
    4 and 1/4 cups (515g) all-purpose flour (plus more for your hands and counter)
    3 Tablespoons (38g) granulated sugar
    1 teaspoon baking soda
    1 teaspoon salt
    5 Tablespoons (70g) unsalted butter, cold and cubed*
    optional: 1 cup (150g) raisins

Instructions

    Preheat oven to 400°F (204°C). There are options for the baking pan. Line a baking sheet with parchment paper or a silicone baking mat, use a seasoned 10-12 inch cast iron skillet, or grease a 9-10 inch cake pan or pie dish. Set aside.

    Whisk the buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry cutter, a fork, or your fingers. Work the dough until into coarse crumbs, then stir in the raisins. Pour in the buttermilk/egg mixture.

Gently fold the dough together until dough it is too stiff to stir. With floured hands on a lightly floured surface, work the dough into an (approximately) 8 or 9 inch round loaf as best you can. Knead the dough for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.

    Transfer the dough to the prepared skillet/pan. Using a very sharp knife, score an X into the top. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top. I usually place foil on top halfway through bake time.

    Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.

    Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week.

This Is the Ultimate BLT Sandwich Recipe

You'll Need

1 egg
2 slices 7-grain or sourdough bread, lightly toasted

A handful of arugula (There's been much debate over the perfect lettuce for a BLT. Some prefer the crunch of iceberg or romaine, others like leaves with a peppery bite, like watercress or arugula. It's your choice.)

3 thick slices of tomato
4 strips of bacon, cooked
Salt and black pepper to taste

How to Make It

    Heat a small nonstick skillet over medium heat.
    Coat with olive oil cooking spray and add the egg.
    Cook sunny side up until the white is set but the yolk is runny.
    Line the bottom half of the bread with the arugula, followed by the tomato slices and bacon.
    Set the cooked egg carefully on top, and season with a pinch of salt and plenty of fresh cracked pepper.
    Top with the second slice of bread.

Tip

Most people cook bacon in an overcrowded pan, which yields inconsistent results. Make life easier (and tastier) by using the oven instead.

Lay bacon out in a baking dish at least 2" deep and bake in a 400°F oven for 10 to 12 minutes, until the meat just begins to brown and crisp around the edges (bacon, like other meat, will continue to cook after you remove it from the oven). Not only will the bacon be perfect every time, but the fat will also render out more thoroughly this way, meaning your bacon doesn't just taste better—it is better.


   

Giant Cinnamon Roll Cake
By Sally's Baking Addiction

    It's a cinnamon roll the size of your head.
    Only requires 1 short rest and 1 long rise. (Not 2 rises!)
    No special tools required.
    Perfect for yeast beginners.
    Kids love to help roll it up.
    Fun to eat.
    Smothered in vanilla icing.

https://sallysbakingaddiction.com/giant-cinnamon-roll-cake/
   

Ingredients

    2 and 3/4 cups (345g) all-purpose flour (spoon & leveled), plus more as needed
    1/4 cup (50g) granulated sugar
    1 teaspoon salt
    2 and 1/4 teaspoons Platinum Yeast by Red Star (1 standard packet)*
    3/4 cup (180ml) whole milk
    1/4 cup (4 Tablespoons; 60g) unsalted butter
    1 large egg, at room temperature

Filling

    1/4 cup (4 Tablespoons; 60g) unsalted butter, softened to room temperature
    1/4 cup (50g) packed light or dark brown sugar or granulated sugar
    1 Tablespoon ground cinnamon

Vanilla Icing

    1 cup (120g) confectioners' sugar
    2 Tablespoons (30ml) milk or heavy cream
    1 teaspoon pure vanilla extract

Instructions

    Make the dough: Whisk the flour, sugar, salt, and yeast together. Set aside. Heat the milk and butter together in the microwave until the butter is melted and the mixture is warm to the touch, between 100-110°F, 38-43°C. Pour the warm milk mixture into the dry ingredients.

Add the egg. Using a handheld or stand mixer fitted with a dough hook or paddle attachment, or using a rubber spatula and mixing by hand, beat/mix the mixture until a soft dough forms. The dough is ready when it gently pulls away from the sides of the bowl. If the dough is pretty sticky, beat/mix in 2-4 extra Tablespoons of flour. (Keep in mind that you want the dough to remain on the softer side.)

    Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3 minutes (for a visual, watch me knead in the video above). If you'd rather use the mixer to knead it, beat the dough on low speed for 3 minutes instead. After kneading, poke the dough with your finger – if it slowly bounces back, the dough is ready for the next step. If not, keep kneading.

    Form the dough into a ball on your work surface. Cover it with a clean towel, aluminum foil, or plastic wrap, then let it rest for 30 minutes at room temperature. Alternatively, the ball of dough can rest in a covered and lightly greased mixing bowl.

    Make the filling: After 30 minutes, use a rolling pin to roll the dough out into a 15×12 inch rectangle. Evenly spread the softened butter on top. Mix the sugar and cinnamon together and sprinkle it all over the buttered dough.
    Grease a 9-inch round pie dish or cake pan with butter or nonstick spray.

    Shape the cinnamon roll cake: See the video tutorial and my step-by-step photos above for a visual of this shaping step. Using a very sharp knife or a pizza cutter, cut the dough into six 2-inch wide strips. Roll up one strip and place it in the center of the pan.

Coil the remaining 5 strips around the center roll, starting each strip at the end of the previous one to make one large cinnamon roll. Some of the filling may spill out as you pick up the strips, so just sprinkle it on top of the cake when you're done shaping it.

    Loosely cover the cake with aluminum foil or plastic wrap and allow it to rise in a relatively warm, draft-free environment for 1-2 hours or until double in size. (Tip: Rising at room temperature is usually fine, but on a particularly cold day, heat your oven to 150°F (66°C).

Turn the oven off, place the shaped cake inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it's doubled in size, remove from the oven.)

    Bake: After the cake's dough has doubled in size, preheat the oven to 350°F (177°C). Bake for 30-35 minutes or until golden brown. If you notice the top or edges browning too quickly, tent the cake with aluminum foil. While the giant cinnamon roll cake is baking, some spots may rise up more than other spots. That's completely normal and expected from something this large.

 Simply remove the pan from the oven and, with the back of a spatula, press down the spots that are rising taller than others to help keep them even. Return to baking.

    Remove the finished cinnamon roll cake from the oven and cool in the pan on a wire rack for 10 minutes. Meanwhile, make the icing.
    Make the icing: Whisk the icing ingredients together. If you want a thicker icing, whisk in more confectioners' sugar. If you want a thinner icing, whisk in more milk or cream. Drizzle all over warm cake and serve.

    The cinnamon roll cake is best enjoyed the same day it's made, but will remain fresh covered tightly for up to 4 days in the refrigerator.

Notes

    Overnight Instructions: The night before serving, prepare the cinnamon roll cake through step 6. Cover tightly and refrigerate for 8-12 hours. The next morning, remove from the refrigerator and allow to rise on the counter, covered, for 1-2 hours before continuing with step 8.

    Freezing Instructions: Baked cinnamon roll cake can be frozen up to 3 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked cinnamon roll cake and here's how: bake the cake in step 8 for only about 10 minutes. Cool completely, then cover tightly and freeze.

To thaw and bake, take the cake out of the freezer and put into the refrigerator a few hours before you wish to serve it. Before serving, finish baking it.
    Yeast: Platinum Yeast by Red Star is an instant yeast. You can use active dry yeast instead. If using active-dry yeast, whisk the yeast into the warm butter/milk mixture instead of into the dry ingredients.

 (If you forget to do this and add the active-dry yeast to the dry ingredients, the cake will still be fine– trust me!) The rise time will take a little longer if using active dry yeast.

    Icing: I originally topped this giant cinnamon roll cake with vanilla maple icing. Simply replace 1 Tablespoon of milk/cream with pure maple syrup. If desired for a coffee flavored icing, replace all of the milk/cream with strong brewed black coffee.