Feeds:
Posts
Comments

Posts Tagged ‘baking’

Yes, another Mom inspired recipe and this one makes me smile so big!

When I was a little girl, helping Mom make biscuits on Saturday mornings was the absolute best! She’d let me stand on a stool, or sit on the counter, and help her mix— all four of our hands bringing the dough together. I still remember how cold the buttermilk was when she added more.

“Just keep mixing, it’ll warm up,” she’d say.

She taught me how to rub flour on my hands to get the sticky dough off so we could fold and knead the dough better. In my child mind, it felt like a magic trick.

After we rolled out the dough, it was time to do my favorite part– cut the biscuits! I wasn’t always the most gentle with them, so more times than not, they’d get a little smushed when I put them on the baking sheet. But, that was okay. It didn’t hurt the taste at all.

Once we put them in the oven, I loved turning on the light to watch them rise. There was a sense of accomplishment— I had helped make the beautiful, slightly smushed, biscuits.

The hardest part was figuring out what to put on them. I loved strawberry jelly, but my favorite was a product that’s no longer made— Dixie Dew Syrup. Oh, man, I loved that stuff.

dixie dew

I’d mix it with a tablespoon of softened butter, then spoon it over each bite of biscuit. Oh, my goodness, I was one happy girl. I remember licking my plate every single time. By the time I was done, my hands and face were a sticky mess, and it was worth it.

These days, I usually mix honey and butter together, but today, I’m doing something a little different. I love maple syrup, so I’m going to mix it with my butter, and see how it works. I have a feeling it’ll be delicious. I mean, Vermont does make THE BEST maple syrup ever, so finding more uses for it is imperative.

IMG_2381

So, let’s get these biscuits going. I’m hungry.

First, put the dry ingredients in a large bowl– flour, baking powder, baking soda, and salt– and whisk.

IMG_2404

Now, grate one stick of frozen butter. Yes, I said grate. This is the best tip I’ve ever been given about making biscuits. Grating the butter ensures the dough will be flecked perfectly with the golden goodness.

IMG_2405

Of course, I use Cabot!

See, what a genius idea!

IMG_2406

Work the butter into the dry ingredients with your hands until the mixture is crumbly, like this:

IMG_2407

Now, make a well and put in the buttermilk.

IMG_2409

Mix with your hands until it all comes together. You may have to add a little more buttermilk (but not much). Then, move to a floured surface and continue to work the dough into a ball. The dough will be sticky, so add a little flour at a time and work it in, but don’t add too much. It should look like this:

IMG_2412

Once the dough isn’t sticky anymore, roll it out, and then fold each side of the dough toward the center and then roll out again and then fold again. This creates the layers.

Do this two times, then on the third fold, slightly pat down the dough, and cut with  a biscuit cutter.  I do one biscuit, then ball the dough again, and do the next. Be sure to flour your biscuit cutter to keep it from sticking to the dough.

Push the cutter down and pull straight up. Do NOT twist the cutter before pulling it up. Doing that will seal the edges of the biscuit and not allow the beautiful layers to rise. 

I make four large biscuits, but if you want, you can roll the dough a little thinner, and make 6 smaller biscuits.

Put them in a 420 degree, pre-heated oven and bake for 20-25 minutes (all ovens are different, so keep an eye on them).

They will rise tall, and may tip over a bit, but no worries, that’s the point.

FullSizeRender (17)

Now, put whatever you want on them. My maple syrup and butter mixture was AMAZING!!

Chris smoked a salmon yesterday (glazed with maple syrup and smoked with maple wood), so he made a sandwich with his.

Whatever you decide, it will be good. Jam, jelly, sausage, bacon, egg, cheese, plain… have fun with it and enjoy!

The only thing I wish…

I wish my mom was here to see these beautiful biscuits she taught me to make with so much love. What I would give to make them with her again.

***************************************

What you’ll need:

2 Cups All-Purpose flour, plus a little extra to flour your surface

2 Tablespoons Baking Powder

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

1 Stick Frozen Butter

1 Cup Buttermilk (maybe a touch more to help bring the dough together)

Directions:

Preheat oven to 420.

Put the dry ingredients in a large bowl– flour, baking powder, baking soda, and salt– and whisk. Grate in one stick of butter. Work the butter into the dry ingredients with your hands until the mixture is crumbly. Make a well in flour mixture and put in the buttermilk. Mix with your hands until it all comes together. You may have to add a little more buttermilk (but not much). Then, move to a floured surface and continue to work the dough into a ball. The dough will be sticky, so add a little flour at a time and work it in, but don’t add too much. Once the dough isn’t sticky anymore, roll it out, and then fold each side of the dough toward the center and then roll out again and then fold again. This creates the layers. Do this two times, then on the third fold, pat down the dough slightly, and cut with  a biscuit cutter.  I do one biscuit, then ball the dough again, and do the next. Be sure to flour your biscuit cutter to keep it from sticking to the dough. Push the cutter down and pull straight up. Do NOT twist the cutter before pulling it up. Doing that will seal the edges of the biscuit and not allow the beautiful layers to rise.

Bake for 20-25 minutes (all ovens are different, so keep an eye on them).

Alternative ingredients:

If you want to make a savory biscuit, add grated cheese and finely chopped jalapeños to the dough. You could even add chopped, cooked bacon, too.

I’ve also done a sage biscuit, and added them to my cornbread dressing at Thanksgiving, which was great!

Read Full Post »

I made my husband’s birthday cake yesterday. It’s both of our favorite kind of cake– Vanilla Cake with Strawberry Whipped Cream Icing.

It turned out amazingly delcious!! I mean, the best cake I’ve ever put in my mouth. That’s saying a lot– I’ve eaten a lot of cake in my (almost) forty years. Chris even had two pieces, which also says a lot. He says he’s not a dessert man, but I beg to differ.

I’m not one to play around with baking recipes, like I do with my savory dishes, so I go to the fabulous cooking/baking blogs out in the internet universe to help me. For this cake, I used one blogger’s recipe for the cake and another blogger for the whipped icing. You can use the cake recipe that comes with the recipe for the icing, but it’s a three layer, and we didn’t need a three layer cake for the two of us. I’ve made it before and it’s very, very good.

The link for the cake recipe is here: Vanilla Dream Cake

The link for the icing recipe is here: Strawberry Whipped Cream Icing

Tips for making the cake:

  • Don’t use any larger cake pan than an 8 inch round.
  • The recipe calls for you to put the sugar water, with added butter, into the fridge to cool for at least twenty minutes. I suggest you do that in the beginning, that way it’ll be ready for you to add to the recipe, and you won’t have to wait for it to cool in the middle of cooking.
  • The batter is on the wet, runny side. I was worried I had done something wrong, but it turned out fine.
  • Make sure you hit the pan on the counter and smooth the batter evenly in the pan before baking. Otherwise, you’ll have lop-sided layers.
  • This is a very moist cake. Don’t over cook it.

Tips for the strawberry whipped icing:

  • Use a metal bowl. Put it in the freezer for at least thirty minutes before whipping the cream. This helps the cream whip faster and keeps it cold during the process. Use a hand mixer or KitchenAid mixer. If you try to attempt this with a whisk, your arm will get very tired and I’ve found I can never get the firm peaks I want.
IMG_2067

This is what you want it to look like.

  • When it’s time to add the chopped strawberries, fold them in with a spatula. You don’t want to crush them with the mixer.
  • When it’s time to add the whipped cream to the cream cheese and sugar mixture, fold it in gently with a spatula. This will keep it fluffy and the whipped cream will stay together and not break.
  • Use an offset icing knife. It will make icing the cake so much easier. One like this:

IMG_2069.JPG

  • Once you have your cake all pretty, store in the refrigerator.

IMG_2068

Again, I can’t stress how good this cake is. Follow all the directions exactly and you should have the same results. It’s the perfect summertime cake!

IMG_2098

Save

Save

Save

Save

Read Full Post »

*** Sorry the photos aren’t uploading. I think I accidentally deleted them when cleaning up blog photos. I’ll upload new ones the next time I make the recipe.***

 

In advance of the recipe I’ll be posting tomorrow, I wanted to share my cornbread recipe.

I love regular ole cornbread, but a kicked up skillet version, with extra goodies in the crust, is my favorite.

I made it for my dad the last time I was in South Carolina, and he loved it, which makes this daughter super proud.

Let me show you how I do it!

 

First, chop the jalapeño and onion.

IMG_1657

Then, if you’re using fresh corn, which I highly recommend, take it off the cob. I use a handy dandy kernel remover. If you don’t have one, no biggie. A sharp knife works fabulously.

FullSizeRender (2)

For the next step, I’m not going to lie… I use the directions on the back of the Quaker Yellow Corn Meal package for the cornbread mixture, with two exceptions: I don’t add any sugar and I replace milk with buttermilk. Feel free to add sugar, I’m just not a fan of sweet cornbread.

IMG_1694

After getting the mixture whisked together, let it rest while you sauté the jalapeño, onions, and corn.

IMG_1664

Suggestion: Use a small to medium sized cast iron pan. If you use a large one, the mixture will spread too thin and your cornbread will be super skinny. If you don’t have a cast iron pan, you can use an oven safe pan, but you may not get the same crust.

After sautéing the veggies for about eight minutes, pour the cornbread mixture on top and spread evenly.

IMG_1690

Put in a preheated 400 degree oven for about twenty minutes. Keep your eye on it, because every oven is different.

FullSizeRender (1)

 

When it’s done, take it out of the oven and let rest for about five minutes, then flip it upside down on a cutting board. The onions, jalapeño, and corn will be the beautiful top for this cornbread. See…

IMG_1685

Slice and enjoy!!

IMG_1686

I should’ve used one size smaller pan, BUT, silly me sold it last year in a yard sale and I didn’t realize I didn’t have it until too late. The medium pan worked just fine, but a smaller pan would have provided a thicker layer of cornbread.

 

What you’ll need:

1/2 an onion– chopped

1 jalapeño– seeded and chopped

1 ear of corn– kernels taken off the cob

1/2 Tablespoon of butter (for sautéing)

1/2 tablespoon of vegetable oil (for sautéing)

For the cornbread:

1-1/4 cup all-purpose flour

3/4 cup of corn meal

2 teaspoons baking powder

1/2 teaspoon salt

1 cup buttermilk

1/4 cup vegetable oil

1 egg beaten

Preheat oven to 400 degrees

For cornbread mixture: Follow instructions on the back of package.

For the veggies: Sauté in  1/2 tablespoon of butter and 1/2 tablespoon vegetable oil.

After sautéing the veggies for about five minutes, pour the cornbread mixture on top and spread evenly. Put in a preheated 400 degree oven for about 20 minutes. Keep your eye on it, because every oven is different. When done, take it out and let it rest for eight minutes, then flip it upside down on a cutting board.

 

 

 

Read Full Post »