Biscuits for Two

Another recipe from Taste of Home from the Cooking for One or Two section.  I haven't made these in years, but I made them again today (I'm thinking of making sausage gravy and biscuits one of these days, and thought I'd better be comfortable making biscuits again).  I always end up with more than the 4 the recipe says it yields (maybe I use too small of a biscuit cutter?), but I'm okay with that (and why I don't favor a regular recipe - a few extra is one thing, we don't need over a dozen biscuits!).  One of these days I'll try a buttermilk biscuit recipe, but what I like about this one, once you have the cream of tarter in your herbs and spices, you pretty much have the ingredients on hand.  I have not had much luck with the making my own buttermilk tricks.  Also, I used butter instead of shortening.  Maybe I'll pick up some butter flavored shortening over the holidays.  In addition, I skipped greasing my cookie sheet and used parchment paper.


1 cup all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon cream of tarter
1/4 cup shortening
1/2 cup milk

In a bowl, combine dry ingredients.  Cut in shortening until mixture resembles coarse crumbs.  Stir in milk.  Turn onto a floured surface; knead 1 minute.  Roll or pat dough to 1/2 inch thickness.  Cut with a floured 2 1/2 inch biscuit cutter.  Place on a greased baking sheet.  Bake at 450 for 10-12 minutes.  Yield: 4 biscuits

Quesadillas

Years ago, I was vegetarian (mostly) and thought I'd remain single.  My friend, and also vegetarian, both loved this cookbook so we both bought a copy - The Intimate Vegetarian.  The recipes are written for both singles and couples.  This is the single version of a quesadilla.  I picked and chose what I wanted to include.  Sometimes it was just cheese.  In the photo, from 2008, it was olives, a bit of yellow onion, and cheddar cheese.

1 8-inch flour tortilla
1/2 cup grated Cheddar or Jack cheese
Heaping 1 Tbsp finely chopped green bell pepper
1 Tbsp finely chopped green onion
1 Tbsp sliced mushrooms
1 Tbsp sliced black olives
About 1 tsp butter or oil
1/3 to 1/2 cup shredded lettuce or alfalfa sprouts (optional)
Dollop of sour cream
Salsa, to taste
1 tsp chopped fresh cilantro (optional)

1. Lay tortilla flat.  Spread cheese evenly over one half, covering from the center "line" (along which the tortilla will fold) to the edges.  Sprinkle bell pepper, green onion, mushrooms, and olives over cheese.
2. Fold uncovered half of tortilla over covered half.  Don't worry if it doesn't stay folded, it will once it's cooked.
3. Warm a griddle to 340* or warm a large skillet over medium heat (a nonstick pan is best).  Add butter or oil to lightly coat.  Add folded tortilla.  You may need to gently press the top half down with a spatula until it stays folded on its own.  Cook until lightly browned underneath (about 3 to 5 minutes).  Flip over and cook until cheese is melted and tortilla is lightly browned underneath.
4. Tuck lettuce or alfalfa sprouts (if desired) inside the quesadilla.  Add sour cream, salsa, and cilantro (if desired) either to inside of quesadilla or on top as a colorful garnish.

Microwave Fruit Crisp (Apple Crisp for One)

Another Taste of Home recipe from one of their annual cookbooks, as well as another single serving recipe.  Fair warning, an apple a day, in this fashion, is probably not advisable.  I'm pretty sure, since it was so many years ago that I made it (and hence no picture) that I used the oven directions.  But I have microwaved fruit crisp in the past and it's still decent.

Ingredients
1 medium pear or apple, peeled and sliced
2 tablespoons brown sugar
2 tablespoons quick-cooking oats
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon cold butter

Directions
Place fruit in a small microwave-safe bowl. In another bowl, combine
the dry ingredients; cut in butter until crumbly. Sprinkle over
fruit. Microwave, uncovered, on high for 1-1/2 minutes or until
fruit is tender. Yield: 1 serving.
Note: It can also be baked at 375° for 25-30 minutes.

Mac 'n' Cheese For One

I found this recipe years ago in the Taste of Home annual cookbook.  I think it was the first time I made macaroni and cheese that wasn't from a box.  I wasn't as sure about the mustard and these days I probably wouldn't bother chopping a whole onion for the half teaspoon needed for the recipe unless I was planning something else.  I would guess that dried minced onion would work just fine (generally about 1 teaspoon of dried herbs equals about 1 Tablespoon of fresh).  I love finding recipes that make single serving amounts and figured others might enjoy seeing them as well (no picture as I haven't made it recently).

Ingredients
2 tablespoons butter, divided
1 tablespoon all-purpose flour
1/4 teaspoon salt
Pinch pepper
1/2 cup milk
1/3 cup diced cheddar cheese
1/4 teaspoon prepared mustard
1/4 teaspoon Worcestershire sauce
1/2 teaspoon chopped onion
3 tablespoons elbow macaroni, cooked and drained
2 saltines, crushed

Directions
In a saucepan, melt 1 tablespoon butter; stir in flour, salt and
pepper. Whisk in milk until smooth. Cook and stir for 2 minutes.
Reduce heat to low. Add the cheese, mustard, Worcestershire sauce
and onion; stir until cheese is melted. Add macaroni. Transfer to a
greased 1-cup baking dish. Sprinkle with saltines; dot with
remaining butter. Bake, uncovered, at 350° for 15 minutes or
until heated through. Yield: 1 serving.