Captain Whidbey’s Biscuits

Wow!  Time flies when everyone is under the weather.  Allergy season started about a month early and everyone in my household has been sick.  But we’re all recovering and it’s time to catch up on things.  I was curious where these biscuits got their name so I googled Captain Whidbey and found that there is a Captain Whidbey Inn in the Puget Sound in Washington.  I’m not sure if this recipe is from there or not.  Mema’s handwritten recipe looks like it was written a while ago and she doesn’t have a source written.  But wherever the recipe came from, it’s really simple and easy to make and the biscuits are quite tasty.  Especially with butter and jam or honey!

6 c. all-purpose flour

1/2 c. instant nonfat dry milk powder

1/4 c. double acting baking powder

1/4 c. sugar

2 tsp. salt

2 tsp. cream of tartar

2 c. shortening

about 1 1/2 c. water

~about 45 minutes before serving:  In a large bowl, with a fork, mix all ingredients well except shortening and water.  With pastry blender or 2 knives used scissor-fashion, cut shortening into flour mixture until mixture resembles coarse crumbs.  Stir in 1 1/2 c. water until mixture is just moistened (if dough is too dry add 1/4 to 1/2 c. more water).

Preheat oven to 400 degrees.

Turn dough onto well-floured surface.  With floured hands, knead dough 8 to 10 times until smooth.  With floured rolling pin, roll dough into 13 1/2 inch by 9 inch rectangle, about 3/4 inch thick.  Cut into 1 1/2 inch squares.  Place squares on large cookie sheets, about 1/2 inch apart.  Bake 20 to 25 minutes until golden.

To prepare up to 3 months in advance:  Prepare biscuits as above but do not bake.  Place squares on cookie sheets, cover and freeze.  Place frozen squares in plastic bags and keep frozen.  

About 40 minutes before serving, preheat oven to 400 degrees.  Bake biscuits on cookie sheet 30 minutes or until golden.  (Mema’s note: Usually take out of freezer while oven heats.  They then take about 20 minutes to bake).


Cheesy Asparagus Casserole

cheesy asparagus casserole

I bought some fresh asparagus and wanted to do something a little different with it (something other than steaming which is my norm).  I found Mema’s Cheesy Asparagus Casserole recipe and thought I’d give it a shot!  I admit I was a bit hesitant about the boiled eggs but it was actually very tasty!

Note: I used fresh asparagus instead of canned.  I just steamed it before layering in the casserole.

2 T. butter or margarine

1 T. all-purpose flour

1 (10 3/4 oz) can cream or mushroom soup, undiluted

2 c. shredded cheddar cheese

2 hard boiled eggs, sliced

2 (15 oz) cans asparagus spears, drained

1/2 c. soft breadcrumbs

Melt butter in heavy saucepan over low heat.  Add flour, stirring until smooth.  Add soup and cheese and cook until cheese melts and mixture is smooth, stirring constantly.  Layer half each of egg slices, asparagus, & cheese sauce in lightly greased baking dish.  Repeat the layers.  Sprinkle evenly with bread crumbs.  Bake at 325 degrees for 30 minutes.