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Flying Biscuits!

Just when you think you’ve seen it all – something happens to prove you wrong.   Such was the case when baking biscuits for breakfast last week.

Everything was going fine, had the sausages cooked, the gravy was finished and I went to check on the biscuits. After about 15 minutes, they look just about done but I was going to turn the pan and let them bake for another couple of minutes – you know give them a nice even color.

Haven’t a clue what happened or how it happened but . . . when I pulled the oven rack out  – the pan slid – no,  flew – off the backside of the oven rack – biscuits and all. It was just like a giant magnet had sucked it backwards.

OK – now the pan is plastered flat against the back of the oven wall . . . biscuits still on it . . . standing straight up on its edge in the little space between the back oven wall and the heating element. So here I am – hot oven – biscuits and pan on edge, wondering how I’m going to get every thing out without loosing all my biscuits – or getting burned.

Amazing how fast the brain can process  a situation. First thing I did was turn the oven off and remove the racks. (You’d have thought the pan would have fallen down when I took the racks out, right? Not a chance.) I had to grab a very large knife so I could pry the pan away from the back wall. Of course, when I did this all of the biscuits fell into a heap right there on top the still very hot heating element. So now I’m in an even bigger hurry to get them out before they burn any more – or maybe flame up. Can biscuits flame? I don’t know nor did I want to find out.

David had grabbed a plate, I got the tongs and quickly started removing biscuits off the element. Naturally being in a hurry – I wasn’t too careful how I grabbed them (you could smell them scorching) – so when all was said and done, what we had was a pile of maybe three sorta-full biscuits and the rest were biscuit pieces and parts – all suffering major pinch marks.

Fortunately – they had been baking long enough that they were done – and since we were going to eat them with sausage gravy, it really didn’t matter if they were in pieces. What a mess. I’ll be more careful next time now that I know things can exit the backside of the oven racks. I’m just glad it wasn’t a bigger mess to clean up.

Jam Sticks

After that little ordeal, you can bet I’m going to be more careful with stuff in the oven . . . like the Jam Sticks I made for the weekend. I’ve had this recipe what seems like forever and it is oh so good.   Reminds me of what Mom used to call Teacakes. In fact, I used to make these for my dad when I was still at home.

These tender cookies can be made with any fruit jam or preserve but  I don’t recommend using jelly as the heat melts it.   I’ve always liked peach or raspberry for my sticks but like I say any fruit  flavor you like is good.

Jam Sticks Recipe


  • 1-1/2 Cups confectioners powdered sugar (it must be powdered sugar)
  • 1 Cup butter (room temperature)
  • 1 Egg
  • 1 Teaspoon vanilla
  • 1/2 Teaspoon almond extract
  • 2-1/2 Cups sifted flour (regular flour)
  • 1 Teaspoon baking soda
  • 1 Teaspoon Cream of Tartar


  1. In a large bowl, cream the butter and sifted powdered sugar – then mix in the egg until everything is smooth. (This is a very soft dough so if you don’t sift the ingredients you may have some lumps.)

  3. Add in the flavorings. Next, mix in the sifted dry ingredients by hand until completely blended. Do not over mix.
  4. If the dough is too soft to handle, chill for about one hour before forming cookie sticks. (See below)
  5. Heat oven to 375 degrees
  6. Bake on lightly greased cookie pan for 8 minutes (Do not over bake or they will be hard.  Also, this cookie does not get brown or golden but stays a light color)
  7. Cool for 2 minutes before removing from pan
  8. Glaze if desired


Making the Jam Stick:

  1. When the dough can be handled, form into balls about the size of a golf ball.
  2. Roll between your palms into a length of approximately 2 inches.
  3. Lay on cookie sheet and flatten to a width of approximately 3/4 – 1 inch. (Dough can also be rolled out and cut into any shape.)
  4. Make a slight indentation down the middle (careful not to go all the way through the dough or your filling will leak out)
  5. Fill with about 1/2 – 1 teaspoon of jam.   ( If you like sweeter cookies use more jam or for a less sweet cookie you can glaze use less jam.)
  6. Bake as directed
  7. Glaze (Optional)


These cookies can be iced with a glaze of powdered sugar (approx. 1-1/2 cups), 1/4 teaspoon almond flavor, 1/4 teaspoon vanilla and enough water to get the consistency of glaze that will just ‘drizzle’ easily. (You don’t want it too runny or it will make the cookie soggy.)

This recipe makes about 24 large jam stick cookies or 36 small jam stick cookies. (You can see from the picture they don’t brown but stay light in color and I almost over-baked these!)  Store leftovers in an air tight container. Also, if you want to make half this recipe, it works just as well.

Looking for good party punch recipes?   I put up 6 new recipes on ICBISF last week. Some alcoholic – some not.  Working on my favorite BBQ rubs and sauces.  I’ll have those ready in about a month.

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