Glazed Sugarplum Biscuits

Biscuits:

2 cups Martha White Self-Rising Flour

1/4 cup sugar

1/4 tsp. baking soda

1/3 cup shortening

1 cup dried fruit bits

1/2 cup slivered almonds, toasted*

3/4 cup buttermilk**

Glaze:

1 cup powdered sugar

2 Tbsp. milk

1/4 tsp. almond extract

Heat oven to 450 degrees. In large bowl, combine flour, sugar, and baking soda. Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs; stir in fruit bits and almonds. Add buttermilk to dry ingredients; stir until just blended. Turn dough out onto floured surface; knead lightly until no longer sticky. Roll dough out to 1/2-inch thick; cut with three-inch round floured cutter. Place on ungreased cookie sheet with sides touching. Bake at 450 degrees for 10 to 15 minutes or until golden brown. Cool five minutes on wire rack. Meanwhile, in small bowl, combine all glaze ingredients. Stir until smooth. Spoon glaze over warm biscuits. Yield: 8-10 biscuits.

Tips: *To toast almonds, spread on cookie sheet. Bake at 350 degrees for 5 to 7 minutes or until golden brown, stirring occasionally. Or, spread almonds in a thin layer in microwave-safe pie pan. Microwave on high for 4 to 7 minutes or until golden brown, stirring frequently.

**Add additional buttermilk if dough is dry, one tablespoon at a time.

Photo and recipe courtesy of Martha White.
Pear Pecan Muffins

2 cups all-purpose flour

2/3 cups firmly packed light brown sugar

1 Tbsp. baking powder

1/2 tsp. salt

1/2 tsp. ground cinnamon

1-1/4 cups chopped fresh ripe pears, unpeeled

1/3 cup coarsely chopped toasted Georgia pecans

3/4 cup milk

2 Tbsp. vegetable oil

1 egg, lightly beated

1 Tbsp. sugar

Preheat oven to 400 degrees. Combine flour, sugar, baking powder, salt, and cinnamon in a mixing bowl. Stir to combine. Add pears and pecans and toss to coat. In a glass measuring cupp whisk together milk, oil and egg. Add to flour mixture, stirring just until moist. Divide batter among 12 lightly greased muffin cups (or you may line them with muffin papers.) Sprinkle with sugar. Bake 20 minutes, or until a wooden pick inserted in center comes out clean. Remove muffins from pan at once. Let cool on a wire rack.

Packaging tip: Place muffins ina pretty box lined with parchment paper.

Photo and recipe courtesy of the Georgia Pecan Commission.
Zucchini Spice Cake

2-1/2 cups grated peeled zucchini (approximately one pound)

1 cup ground pecans

1 cup flaked coconut

4 eggs

1 cup vegetable oil

2 Tbsp. vanilla

2-1/2 granulated sugar

3 cups all-purpose flour

2 tsp. ground cinnamon

1-1/2 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

Pineapple Cream Cheese icing (recipe below)

Preheat over to 350 degrees. Grease and flour mini bread pans.

Combine zucchini, walnuts and coconut; set aside. Beat together eggs, oil and vanilla in large bowl until well blended. Beat in granulated sugar. Gradually add combined dry ingredients, beating well after each addition. Stir in zucchini mixture. Pour evenly into prepared pans. Bake 35 minutes or until wooden toothpick inserted in center comes out clean. Cool
pans on wire rack to cool completely. Fill and frost with Pineapple Cream Cheese Icing.

Pineapple Cream Cheese Icing