Feather  Cream  Drop  Biscuits






1 1/4 cups flour

1 tablespoon baking powder

1/3 teaspoon salt

1/4 cup COLD butter (1/2 stick) cut into 4 pieces

1 1/8 cups cream






Preheat oven to 425 degrees.  


Place flour, baking powder and salt in large bowl of an electric mixer.

Beat for a few seconds to blend.

Add the butter and beat until mixture resembles coarse meal.


Drop batter by the heaping tablespoon on to an ungreased cookie sheet.


Bake for 20 minutes, or until tops are golden brown.



Yields - 12 servings



Variations you can use:


CHIVE BISCUITS: Add to the batter 1 tablespoon chopped chives.

Add to the batter 2 tablespoons bacon, that has been cooked crisp, drained and crumbled.

Add to the batter 1 tablespoons sesame seeds.

Add to the batter 1 tablespoon chopped fresh herbs or 1 teaspoon dried herb flakes.

(not ground herbs)

Sprinkle tops of biscuits with 1/2 teaspoon grated Parmesan cheese.

Sprinkle tops of biscuits with 1/4 teaspoon poppy seed.






Honey  Corn  Bread








1 cup all-purpose flour

1 cup yellow cornmeal

1/4 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt 

2 eggs

1 cup heavy whipping cream

1/4 cup cooking oil 

1/4 cup honey






Preheat oven to 425 degrees.  


In a bowl, combine flour, cornmeal, sugar, baking powder and salt.


In a small bowl, beat the eggs.

Add cream, oil and honey; beat well.


Stir into the dry ingredients just until moistened.


Pour into a greased 9 inch square baking pan.


Bake at for 20 to 25 minutes or until a toothpick inserted near the center comes out clean.


Serve warm.



Yields - 9 servings






Glazed  Lemon  Sour  Cream  Pound  Cake







3 cups sugar

3 cups flour

1/4 teaspoon salt

1/4 teaspoon baking soda

1 cup butter, softened

8 oz. sour cream

2 tablespoons lemon juice

1 teaspoon lemon rind

6 large eggs

1 teaspoon vanilla extract





1 cup powdered sugar

2 tablespoons lemon juice

1/2 teaspoon vanilla extract

1 teaspoon grated lemon rind






Preheat oven to 425 degrees.  


Place all ingredients in the bowl of a heavy duty mixer.

Beat at low for 1 minute.


Scrape down sides and beat at medium for 3 minutes.


Spoon batter into a greased and floured 10 inch tube pan.


Bake for 1 1/2 hours.


Cool cake on a wire rack for 10 minutes.


Remove from pan and cool completely.


Lemon Glaze:
Stir together the sugar, lemon juice and extract with a whisk until nice and smooth.

Add lemon rind and blend well.


Drizzle all over cooled cake.



Yields - 12 servings







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