1 bag (8 ounces) Heath candy pieces
Instructions
1. Preheat the oven to 350ºF and spray a 9 x 13-inch baking dish with nonstick spray.
2. Prepare the cake mix according to the directions on the package but use milk in place of water.
3. Pour the batter into the baking dish and bake according to the package directions.
4. Let the cake cool.
5. Using the handle of a wooden spoon, poke holes throughout the cake.
6. Pour the whole can of sweetened condensed milk over the cake, filling the holes.
7. Drizzle the cake with half of the jar of salted caramel sauce.
8. With an electric mixer, whip the whipping cream until stiff peaks form, adding the powdered sugar and vanilla while whipping.
9. Spread the whipped cream over the cake.
10. Drizzle with the remaining salted caramel sauce and sprinkle with bits of Heath candy pieces (small chunks, but not crushed).
Tips
You can use frozen whipped topping, but make sure it’s completely thawed before you put it on the cake.
Diane’s Blue-Ribbon Made-from-Scratch Biscuits
Diane says these are served best with lots of sausage gravy.
Ingredients
2 cups all-purpose flour, plus ½ cup more for dusting
2 tablespoons sugar
4 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon kosher salt
2 tablespoons unsalted butter (chilled)
¼ cup vegetable shortening (chilled)
1 cup buttermilk (chilled)
1 teaspoon butter flavoring
Small amount of melted butter to brush on after baking.
Instructions
1. Preheat the oven to 400ºF.
2. Place all dry ingredients into a large mixing bowl and whisk together.
3. Using your fingers, rub the butter and shortening into the dry ingredients.
4. Make a well in the middle and pour in the buttermilk and butter flavoring.
5. Stir with a spoon until it all sticks together.
6. Knead in the bowl until all the flour sticks together.
7. Turn the dough out onto a lightly floured surface and begin folding it over.
8. Knead the dough until it’s soft, but don’t overwork it.
9. Press the dough into a round, about ¾ inch thick.
10. Using a biscuit cutter, cut out the biscuits and place them on a pan so they just slightly touch. Reroll your scraps, if you have to, to finish out the dough.
11. Use your thumb to make a shallow dimple in the top of each.
12. Bake 15 to 20 minutes or until they are golden and then remove from the oven and brush with butter.
Tips
It’s important not to overwork the dough and it’s also important not to overcook your biscuits.
Table of Contents
DEATH OF A BAKER
Books by Mary Lee Ashford
Table of Contents
Dedication
Acknowledgments
Chapter One
Chapter Two
Chapter Three
Chapter Four
Chapter Five
Chapter Six
Chapter Seven
Chapter Eight
Chapter Nine
Chapter Ten
Chapter Eleven
Chapter Twelve
Chapter Thirteen
Chapter Fourteen
Chapter Fifteen
Chapter Sixteen
Chapter Seventeen
Chapter Eighteen
Recipes
Risky Biscuits Page 23
