Buttermilk Biscuits

Buttermilk Biscuits

BEST EVER LIGHT AND FLUFFY DINNER ROLLS

BEST EVER LIGHT AND FLUFFY DINNER ROLLS

4 cups all-purpose flour 
1/3 cup sugar
1 teaspoon salt
1 package dry yeast
1 1/2 cups hot tap water
1 egg
1/3 cup softened butter or vegetable shortening (I used margarine today)

Sift together two cups of the flour with the sugar, and stir in the yeast. With mixer at low speed, blend shortening or butter into the flour mixture. Add the hot water (the hottest it comes from your tap, all at once, with mixer running. Add the egg, and continue mixing.
Add in the remaining two cups flour to make a soft dough.
(At this point, I changed my mixer beaters for dough hooks and let the mixer knead the dough for about ten minutes and then put it into an oiled bowl to rise.)
OR YOU CAN DO IT THIS WAY.
Knead lightly on a floured board and shape into a ball. Put into an oiled bowl, cover with a towel, and allow to rise in a warm spot until doubled, about two hours. Punch dough down. At this point it can either be refrigerated or shaped in rolls or loaves and allowed to rise a second time until doubled. Bake in a preheated 375 degree oven until barely brown. May be frozen after baking and reheated to serve.

Old Fashioned Buttermilk Biscuits

Old Fashioned Buttermilk Biscuits

2 cups sifted Martha White flour or all-purpose flour

(sift before measuring)

1 tablespoon baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

5 tablespoons chilled vegetable shortening

    or lard (makes the best biscuits)

1 cup buttermilk

Preheat oven to 440 degrees with rack in the middle. In a large bowl, sift together flour, baking powder, salt, and baking soda. . Add shortening, coating it with flour, then rub between your fingertips until coarsely blended with some 1/2-inch lumps. Make a well in the flour mixture and then add buttermilk, stirring with a fork just until dough forms and holds together (it will be soft and sticky.)

Turn dough out onto a floured surface and knead 8 to 10 times. Too much kneading leads to tough biscuits. Roll out dough with a floured rolling pin into a 12-inch round (1/2-3/4 inch thick) and, using a fork dipped in flour, prick all the way through about every 1/2 inch.

Easy To Peel Hard Boiled Eggs

Do you have this problem?
Eggs stick to shells...what a mess!



Add one (1) teaspoon of baking soda to the water
and the shell will come right off effortlessly.



Pass it on!

Chocolate Espresso Snaps

Chocolate Espresso Snaps

Ingredients:

3    Cups Flour

1    Cup Dutch Process Cocoa

2    Tbsp. Espresso Powder

4    tsp. Baking Soda

1    tsp. Salt

3/4 Cup Unsalted Butter

3/4 Cup Shortening

2    Cups Sugar

1/2 Cup Brown Sugar

2    Eggs

1/4 Cup White sanding sugar for rolling cookie dough in for decoration

Instructions:

1. In a large mixing bowl, combine flour, cocoa, espresso powder, baking soda and salt.  Mix set aside.

2. In a stand mixer, cream together butter, shortening, sugar and brown sugar.  Add eggs one at a time and       mix until combined.  Add flour/cocoa mixture by the 1/4 cup full until incorporated.

3. Scoop dough into 2" balls and roll in sanding sugar.  Bake in 350 Degrees oven for 14 minutes.  Allow to cool on pan for several minutes.  Transfer to cooling racks and allow to cool completely before storing in an airtight container.  

Serves: 20

Prep time: 20 minutes
Cook time: 14 minutes

Total time: 34 minutes

Banana Cake with Vanilla Bean Frosting

Banana Cake with Vanilla Bean Frosting

Cake:

2/3 cup sugar

1/2 cup sour cream

1 egg

2 tablespoons unsalted butter, softened

2 mashed super ripe bananas (about 3/4 cup)

1 teaspoon pure vanilla extract 

1 cup flour

1/4 teaspoon salt

1/2 teaspoon baking soda

Frosting:

2 tablespoons unsalted butter, softened

1/4 cup heavy cream

1/2 teaspoon vanilla bean paste* (see below)

1 1/4 cups confectioner's sugar

To make cake (easily mixed by hand):

Preheat the oven to 375F (see note below).  Cream together sugar, sour cream, egg, and 2 tablespoons softened butter.  Add mashed bananas and 1 teaspoon vanilla extract.  Add flour, salt, and baking soda; mix well.  Pour into greased 8x8 pan.  Bake at 375F for 20-25 minutes until a toothpick inserted in the center comes out clean.  Cool completely before frosting.

To make frosting:

Cream butter and confectioner's sugar together until smooth.  Slowly add the heavy cream; stir until smooth.  Stir in the vanilla bean paste until fully incorporated.  Spread on cooled cake. 

Note - Bake at 350F if using a glass pan.
Recipe doubles well to fit in a 9x13 pan.   

*Here's the general rule for substituting vanilla:
1 vanilla bean =
1 tablespoon vanilla powder =
1 tablespoon vanilla bean paste =
1 tablespoon pure vanilla extract

The Best Tiramisu

The Best Tiramisu

 * 6 egg yolks

* 1 1/4 cups white sugar

* 1 1/4 cups mascarpone cheese

* 1 3/4 cups heavy whipping cream

* 2 (3 ounce) packages lady fingers (approx 24 lady fingers total)

* 1/3 cup KahluaTopping extras

* 1 teaspoon unsweetened cocoa powder (dust) 

* 1 (1 ounce) square semi sweet chocolate (shaved) 

Procedure

***To start I chill the bowl I will be whipping the cream in***

* Combine egg yolks and sugar in the top of a double boiler. I do this over boiling water.

* Reduce heat to low.

* Cook for about 10 minutes and don't go anywhere! Stir it constantly.

* Remove the mixture from heat and whip in the yolks until its thick.

* Add the mascarpone to the whipped yolks.

* Beat until combined.

* Pull your chilled bowl out of fridge and whip the cream until the stiff peaks are formed.

* Gently fold into yolk mixture and set aside.

* Split the lady fingers in half.

* Line the bottom and sides of your serving bowl with the lady fingers.

* Brush the lady fingers with the kahlua, espresso or very strong coffee.

* Spoon half of the cream filling over the lady fingers.

* Now you are going to layer - using lady fingers, kahlua and filling.

* Keep going till you run out of lady fingers.

* The top layer of filling is finished off with cocoa or chocolate curls. (Or both!)

BIG SUCCESS HINT: Refrigerate several hours or overnight!

Salisbury Steak with Onion Gravy

Salisbury Steak with Onion Gravy

• 1/4 cup safflower oil
• 1 large onion, grated (about 1 1/3 cups)
• 2 slices white bread
• 1/2 cup whole milk
• 2 pounds ground sirloin
• 2 garlic cloves, minced (1 1/4 teaspoons)
• 1 large egg
• 2 tablespoons chopped flat-leaf parsley
• 2 teaspoons plus a dash of Worcestershire sauce
• Coarse salt and freshly ground black pepper
• 1 teaspoon cornstarch, plus 1/4 cup for dusting
• 1 1/2 cups beef broth

Directions

1. Heat a medium saute pan over medium heat. Add 2 tablespoons oil and 1 cup onion. Reduce heat to medium-low, and cook, stirring occasionally, until onions are golden brown and caramelized, about 35 minutes. Set aside.
2. Soak bread in milk, flipping once. Finely chop. In a large bowl, combine the remaining 1/3 cup onions, the sirloin, garlic cloves, bread, egg, parsley, 2 teaspoons Worcestershire sauce, 2 teaspoons salt, and 1/4 teaspoon pepper. Mix with your hands to combine. Divide meat mixture into 6 oblong patties (about 5 inches long and 3/4 inch thick). Dust with cornstarch.
3. Heat a large skillet over medium-high heat. Add remaining oil, and reduce heat to medium. Cook patties, 3 at a time, for 6 minutes, without moving them. Flip, and cook until cooked through, about 9 minutes. Set aside on a plate. Repeat with remaining patties.
4. Make the gravy: Add cooked onions and 1 teaspoon cornstarch to same skillet, and stir for 1 minute. Raise heat to medium-high. Pour in broth and a dash of Worcestershire sauce, and whisk until broth is clear and slightly thickened, about 3 minutes. Remove pan from heat, and return patties and juices to skillet, spooning sauce on top.

Perfect Pie Crust

http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/#

Pumpkin Roll Cake

Pumpkin Roll Cake

Speedy Bread

Speedy Bread

3 cups all-purpose flour

2 T. sugar

1 envelope Instant, rapid-rise yeast ONLY

1 1/4 teaspoon salt

3 T. butter (room temperature or warmer)

1 egg (room temperature or warmer)

3/4 cup warm water (approximately) (very warm...130 degrees! This is essential!!)

Add flour, sugar, dry yeast and salt - mix.

Add butter and egg begin mixing and slowly adding warm water until dough forms a ball.

Continue kneading dough for about 3-4 minutes.

On a lightly floured surface let dough rest about 10 minutes.

Form dough into a loaf and place seam side down in a greased loaf pan.
Cover and let rise in a warm place until double in size about 30-45 minutes

Bake at 375 degrees for 30 minutes or until done.

Cat Head Biscuits

Cat Head Biscuits

They are, well, as big a s a cats head!

Here is the recipe: makes 6 biscuits

1 1/2 cups flour

1 1/2 cups cake flour

1 tablespoon baking powder

1/2 tsp baking soda

1 tsp salt

8 tablespoons (1 stick) butter cut into 1/2 inch pieces and softened

4 tablespoons shortening cut into 1/2 inch pieces

1 1/4 cups buttermilk (sub 1 tablespoon lemon juice into 1 1/4 cups milk, let sit 10 minutes)

Preheat oven to 425. Grease 9 inch cake pan.

Combine flours, baking powder, baking soda, and salt. 

Rub in butter and shortening, until mixture resembles coarse meal.

Using a 1/2 cup measure or spring loaded ice cream scoop, transfer 6 heaping portions of dough into prepared pan. 

Placing 5 around the pan and 1 in the center.

Bake until golden and puffed,20-25 minutes. 

Cool in pan 10 minutes, then transfer to wire rack. 

Serve. 

Pleasant Simplicity: Date Nut Bread

Pleasant Simplicity: Date Nut Bread

Brown Sugar Cake

Brown Sugar Cake

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
4 Eggs
2/3 cup Sour Cream
2/3 cup Water
1/2 cup Oil
1 cup packed brown sugar
1 cup chopped Pecans
2 tsp. Powdered sugar

Directions

HEAT oven to 350ºF.

BEAT first 6 ingredients with mixer 3 min. or until well blended. Add brown sugar and nuts; mix well.

POUR into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.

BAKE 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen 

cake from sides of pan; invert onto wire rack. Remove pan; cool cake completely. Sprinkle with powdered sugar just before serving.

Footnotes

Sprinkle pan with combined 2 Tbsp. granulated sugar and 1/4 tsp. ground cinnamon after spraying with cooking spray. Then fill with batter and bake as directed.

Cook’s Country Barbequed Dry-Rub Chicken

Cook’s Country Barbequed Dry-Rub Chicken

(serves 4-6)

3 Tbs dark brown sugar 

2 tsp chili powder 

2 tsp paprika 

1 1/2 tsp pepper 

1 tsp dry mustard 

1 tsp onion powder 

1 tsp salt 

1/4 tsp cayenne pepper

3 lbs bone-in, skin on chicken pieces

1. Rub chicken – Combine brown sugar, chili powder, paprika, pepper, dry mustard, onion powder, salt and cayenne in small bowl. Transfer half of dry rub to shallow dish; reserve. Pat chicken dry with paper towels and coat over and under skin with remaining rub. Transfer to plate and place in refrigerator, covered, for one hour.
   
   

2. Grill chicken – Grill chicken (skin side down) until skin is well browned and crisp (15-20 min)

3. Dredge chicken – Lightly coat skin side of chicken with reserved rub and return to grill, skin side up. Continue to grill, covered, for 15-20 min (until rub has melted into a glaze)
   
   
   
   

4. Rest – Transfer chicken to a plate, lightly tent with foil and let it rest for 5 minutes before serving.

Homemade Pasta

Homemade Pasta

INGREDIENTS:

4 egg

4 tablespoons water (cold)

4 teaspoons olive oil (extra virgin)

2 teaspoons salt

4-8 Cups white flour

Directions:

Recipe can be doubled, tripled, etc. I usually make a LOT and store in the fridge.

Combine the first 4 ingredients and whisk together well with a fork.

Add 1/2 C flour and mix with fork until all lumps are gone.

Keep adding flour little by little until a non-sticky ball is formed. (You will use between 1 & 1-1/4 C of flour,

depending on the humidity, etc.

Knead WELL about 10 minutes.  Add light coating of flour as needed, until a firm ball is formed.

Allow it to sit for 30 minutes.

Cut off Billiard ball-sized pieces and roll them out flat on a well-floured board.  

Fold thrice (3X) and cut noodles with a sharp knife roughly 4 mm. thick. 

Stretch out pasta and let dry (either hanging or on a plate) for a few minutes up to an hour.

Cook in a pot of boiling, salted water for 2-3 minutes or until the pasta floats to the top.

Zucchini Casserole

Zucchini Casserole

Begin by slicing 4 medium sized zucchini. You can add several more when you have more zucchini than you know what to do with. If you are having a 4th of July party, double this recipe because believe me..people are going to love it! Next, slice or dice a large onion and add it to the zucchini. I used a big sweet vidalia.

The original recipe calls for a bag of Stovetop stuffing. I don't use that so I threw in a sleeve of crushed Ritz crackers and added 3 T. of poultry seasoning (do not omit this seasoning).

Add 4 or 5 grated carrots.

Add 1 cup of sour cream. You can use low fat sour cream if you wish. This recipe easily adapts to low fat ingredients. Add a cup of grated cheddar cheese.

Add 1/2 cup of melted butter. pour it over top

Then add 2 cans of cream of chicken soup. You can see that I used fat free.

Add some cracked black pepper and a bit of salt. Stir it all around until thoroughly combined.

Place it in a casserole or heavy pot and bake it for 45 minutes at 350 degrees.

It should be golden and bubbling around the edges. This can also be served at room temperature if you want to make it a bit in advance. Enjoy!

Happy Birthday Eric!

Creamless Creamy Tomato Soup

Plain tomato soup can be thin and sharp. Adding cream--the usual stodgy solution--merely dulls it. We wanted to tame the tartness without losing flavor.
If half of the soup fills your blender by more than two-thirds, process the soup in three batches. You can also use an immersion blender to process the soup directly in the pot. For an even smoother soup, pass the pureed mixture through a fine-mesh strainer before stirring in the chicken broth in step 2.

Serves 6 to 8

1/4 cup extra virgin olive oil , plus more for drizzling
1 medium onion , chopped medium (about 1 cup)
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
Pinch hot red pepper flakes (optional)
1 bay leaf
2 (28-ounce) cans whole tomatoes packed in juice
1 tablespoon brown sugar
3 large slices good-quality sandwich bread , crusts removed, torn into 1-inch pieces
2 cups low-sodium chicken broth
2 tablespoons brandy (optional)
Table salt and ground black pepper

1. Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.

2. Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in chicken broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives and drizzle with olive oil.

Lollipop Corn Dogs

Lollipop Corn Dogs

Ingredients:
1 cup of Bisquick Mix
2/3 cup Corn Meal
1 and 1/3 cup butter milk
1 egg
1 tsp Lawry's seasoning salt
1 tsp paprika
1 tsp garlic powder
1/2 tsp ground cumin
1 package of hot dogs (contains 8)
flour (for dusting)
oil for deep frying

Note: if you do not have Bisquick, any pre made pancake batter will do or you can make your own pancake batter.

Directions:
Cut your hot dogs into thirds (this will give you 24 lollipops).

Mix together the Bisquick, corn meal, and seasoning. Then add your egg and buttermilk. Mix well. The consistency should be like a thick pancake batter.

Next coat your cut hot dog with flour. Then poke a wooden skewer through the hot dog like a lollipop

Dip in the batter and coat well.
Place the corn dog into the hot oil (around 350 degrees). Fry until golden brown. Then place on a paper towel to dry.