Cutting out the biscuits . . . . .


I don’t know why, but I’ve had baking powder biscuits on my mind lately, the high golden ones my mother made and that were so good for breakfast, with butter and jam. I loved them so much I would even eat a cold when I came home hungry after school.

In the summer she sometimes made a huge one, split it and put it back together with sugared strawberries between and over the top. People argue about which is best, the biscuit or the cake, with strawberries . . and either whipped cream or ice cream.

I found a recipe online that looked superb, the biscuits  raised high with a golden crust. I saved it, and this morning decided to give it a try. I would have it with bacon and eggs and an excellent raspberry jam I bought cheap at the day-old bread store. I put them together with anticipation, but took them out of the oven with disappointment. The crust was golden,and crisp, but the inside was doughy.

I remember how quickly my mother and my grandmother put their biscuits together, how easily. Maybe because they did it so often. But, really, I think I could have done better if I had a table full of hungry people sitting at the table waiting for the biscuits. I was a fairly good cook once, but there’s something about cooking for one that just isn’t the same.

Here are two of my favorite shortcake recipes. Neither is for biscuits.

Shortcake  (This is our favorite) 

½ cup sugar

½ cup soft butter

2 tsp baking powder

¼ tsp salt

1 cup flour

1 egg

½ cup milk

Mix all ingredients lightly and pour batter into 8 x 12 prepared pan.  Sprinkle generously with ¼ cup sugar, and bake at 375 degrees until brown, 20-30 minutes.  Serve hot or cold with fresh berries, topped with whipped cream.

Strawberry Shortcake

½ cup plus 1-1/2  tsp  butter

6 T plus 1-1/2 tsp sugar

1 egg

½ tsp salt

grated peel of 1 lemon

2 cups flour

2 tsp baking powder

7 T milk

Cream butter and sugar. Beat in egg, salt, lemon.Fold in dry ingredients.

Bake 345 for about 40 min.

This recipe was taken from The Great Scandinavian Cookbook. Odd amounts

are because of conversion from Swedish measurements. This recipe is good also

. . less cake-y . . in taste and texture a little like the old fashioned

biscuit recipe our mothers used.


At last I know . . . . . it is good to go . . . . .


I must say I haven’t written here for a while because I have been busy getting my new book to the publisher and going over and over and over the material checking for typos and such. Not near as much fun as the writing was.

But this morning early, as I sipped my coffee and caught up on Facebook, I suddenly received a message that popped up out of the blue on Chat and surprised me with some wonderful news, something that meant a lot to me.

When I wrote in my first book a piece describing my experience with smoking and my quitting, then traveling and teaching others, I thought a lot about Jacquiline Rogers, the woman who had  experienced, then researched, then created the effective program of Smokenders. I wished I could talk to her, asking if my account was correct in its details.

But I didn’t know how to find her or even if she was approachable. She had become very well known.

Before I published that article I looked up the gentleman who now owns the Smokender program. I sent him a copy of the article and he approved it. His name is Don Seibert.

And it was he who appeared out of the blue this morning to tell me he had been to visit Jacqueline Rogers in New York (I think) and he had taken my book with him. She is now 93, in good health and good spirits. They read my article together and she was pleased and plans to buy her own copy of my book

Can’t tell you how pleased I was to hear that.

When I say “out of the blue” that makes sense, since Yahoo recently changed their email page to blue borders and light blue print . . which, for me, is hard to read. I wonder if they make changes often to please the people who use their program, or if some guy thinks up a new change just to convince his boss he is really doing something with his time on duty

And perhaps I am writing on this page today just to prove I am doing something with my time. Just checking in, you might say. Will write more later, after I send in my final version of the book. I’ll tell you about it then.

Have a good day.