just makes me feel more adult. More sophisticated. (Lame, I know.) A couple months ago (gee a lot of these posts have that phrase in them) we went over to a friends for brunch. She and her husband made delicious omelets and I made Cinnamon Biscuits, Almond Poppy Seed Muffins with Lemon Glaze, and Blueberry Muffins (from box) with Crumb Topping. The almond poppy seed muffins were the biggest hit with the kids. Each of the teenage girls had three or four in addition to a blueberry muffin, a biscuit, and an omelet. The younger boys (ages 11, 5, 4, 3, and 2) all ate two in addition to some of the other stuff. I was amazed. I personally enjoyed the crumb topping the most. The Cinnamon Biscuits were GREAT after 10 seconds in the microwave.
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Cinnamon Biscuits
from Beantown Baker
Print Recipe
Biscuits:
2 cups flour
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup shortening
2/3 cup milk
Filling:
3 tablespoons butter
3 tablespoons sugar
1 teaspoon ground cinnamon
Icing:
1/8 cup butter
1/2 package of cream cheese at room temperature
1/2 lb. confectioners' sugar
1 teaspoon vanilla
Preheat oven at 425. Mix together all the biscuits ingredients except the shortening and milk. Cut the shortening into the mix till it looks like bread crumbs. Stir the milk into the mix and then roll the dough out onto a floured surface. Spread butter across dough and sprinkle with cinnamon and sugar. Cut into 2" strips. Stack the strips one on top of another. (The smaller edge pieces may make up one layer to even out the thickness at the ends.) Cut into six even stacks. Stuff stacks into greased cup cake pan and bake for 11-14 minutes. While biscuits are baking, mix together all the icing ingredients with a hand mixer. Remove biscuits from pan and let cool. Spread icing on biscuits. Serve.
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Almond Poppy Seed Muffins with Lemon Glaze
from Grumpy's Honeybunch
Print Recipe
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tbsp poppy seeds
2/3 cup sugar
Juice of one lemon
1/2 cup yogurt
1/2 cup milk
2 eggs
1 tsp almond extract
1 stick unsalted butter, melted
Preheat oven to 400 degrees F. Combine the all the dry ingredients, set aside. Stir milk and yogurt, eggs, vanilla, butter and lemon juice to combine. Combine the wet ingredients with the dry ingredients. Do not overstir and with muffin batter it is always ok to have lumps! Spoon into the muffin cups and bake for 12 -15 minutes or until golden brown and a toothpick inserted into a muffin comes out clean. Cool on a rack for 10 minutes. Drizzle with icing made from lemon juice and powdered sugar. I used juice of 1/2 lemon with enough sugar to make a thick glaze.
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Muffin Crumb Topping
from Sparky
Print Recipe
1/3 cup butter, chilled
1/2 cup sugar
3/4 cup flour
Combine all ingredients in a bowl. Using a fork or pastry cutter and combine until it resembles crumbs. Sprinkle on prepared muffin batter and bake as directed in muffin recipe.
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Showing posts with label Biscuits. Show all posts
Showing posts with label Biscuits. Show all posts
June 10, 2010
October 11, 2009
Aren't Weekends Grape
Over the course of two days I made four batches of Concord Grape Freezer Jelly, some Concord Grape Juice, Flaky Buttermilk Biscuits, Homemade Butter, and 130 recipe cards. Tomorrow I will be making more Concord Grape Juice and finishing the last three sets of cards that I need to get in the mail on Tuesday. I lead such an exciting life. Not. at. all. But it is a life I enjoy, that is all that matters (oh, wasn't that tender).
On we go to the recipes.
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Concord Grape Freezer Jelly
from Sparky
Print Recipe
8 cups Concord grapes
1 1/2 cups sugar
1 pkg. Ball freezer pectin
Remove stems and wash grapes. Place in pot and crush with a potato masher. Heat crushed fruit to a boil in a large saucepan. Reduce heat and simmer for 10 minutes (this helps the skins release the juice). Scoop the crushed grapes and juice into a cone sieve (similar to this) to separate the skins and seeds from the juice. Measure 4 cups of juice. Combine the pectin and sugar as directed on the pectin directions. Add the juice. Stir 3 minutes. Ladle or pour into freezer-safe containers or glass jars if eating within a few weeks. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate for three weeks or freeze up to a year. If you have leftover juice follow directions below for juice.
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Concord Grape Juice
from Sparky
Print Recipe
Remove stems and wash grapes. Place in pot and crush with a potato masher. Heat crushed fruit to a boil in a large saucepan. Reduce heat and simmer for 10 minutes (this helps the skins release the juice). Scoop the crushed grapes and juice into a cone sieve (similar to this) to separate the skins and seeds from the juice. Once strained through the cone sieve, pour into a fine mesh strainer or a regular mesh strainer lined with a coffee filter and leave over night OR stir mixture around until only the solids are left in the strainer. Discard solids OR make fruit leather (view directions here and repeat until the juice is how you would like it. (I strained mine two times.)
So. . . from this point, I don't have any specific directions. You can either serve the grape juice as is or put about 3 Tbsp of the strained juice in a glass and added a 1/2 tsp of sugar and about 6 to 8 ounces of water to make a grape drink. I poured the remaining juice into ice cube trays and we will just have to see what I think of to do with those.
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Flaky Buttermilk Biscuits
from The Sisters' Cafe
Print Recipe
2 cups all-purpose flour (9 ounces)
2 1/2 tsp baking powder
1/2 tsp salt
5 Tbsp chilled butter, cut into small pieces
3/4 cup fat-free buttermilk
3 Tbsp honey
Preheat oven to 400. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
+I served these with Homemade Butter, Concord Grape Freezer Jelly, and honey. Mmm, mmm tasty.
++While delicious mine were not very flaky. I feel very compelled to make these again, maybe tomorrow.
On we go to the recipes.
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Concord Grape Freezer Jelly
from Sparky
Print Recipe
8 cups Concord grapes
1 1/2 cups sugar
1 pkg. Ball freezer pectin
Remove stems and wash grapes. Place in pot and crush with a potato masher. Heat crushed fruit to a boil in a large saucepan. Reduce heat and simmer for 10 minutes (this helps the skins release the juice). Scoop the crushed grapes and juice into a cone sieve (similar to this) to separate the skins and seeds from the juice. Measure 4 cups of juice. Combine the pectin and sugar as directed on the pectin directions. Add the juice. Stir 3 minutes. Ladle or pour into freezer-safe containers or glass jars if eating within a few weeks. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate for three weeks or freeze up to a year. If you have leftover juice follow directions below for juice.
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Concord Grape Juice
from Sparky
Print Recipe
Remove stems and wash grapes. Place in pot and crush with a potato masher. Heat crushed fruit to a boil in a large saucepan. Reduce heat and simmer for 10 minutes (this helps the skins release the juice). Scoop the crushed grapes and juice into a cone sieve (similar to this) to separate the skins and seeds from the juice. Once strained through the cone sieve, pour into a fine mesh strainer or a regular mesh strainer lined with a coffee filter and leave over night OR stir mixture around until only the solids are left in the strainer. Discard solids OR make fruit leather (view directions here and repeat until the juice is how you would like it. (I strained mine two times.)
So. . . from this point, I don't have any specific directions. You can either serve the grape juice as is or put about 3 Tbsp of the strained juice in a glass and added a 1/2 tsp of sugar and about 6 to 8 ounces of water to make a grape drink. I poured the remaining juice into ice cube trays and we will just have to see what I think of to do with those.
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Flaky Buttermilk Biscuits
from The Sisters' Cafe
Print Recipe
2 cups all-purpose flour (9 ounces)
2 1/2 tsp baking powder
1/2 tsp salt
5 Tbsp chilled butter, cut into small pieces
3/4 cup fat-free buttermilk
3 Tbsp honey
Preheat oven to 400. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
+I served these with Homemade Butter, Concord Grape Freezer Jelly, and honey. Mmm, mmm tasty.
++While delicious mine were not very flaky. I feel very compelled to make these again, maybe tomorrow.
October 3, 2009
Just Another Day
For breakfast I made Peanut Butter Baked Oatmeal (recipe below). The kids and I enjoyed it (oatmeal is not PE's favorite unless it is included in the making of cookies). We had a bit of a lazy day and it was nice. I worked on the cards for awhile today and probably got 1/4 of the whole process completed. Then I made dinner. We had Chicken Tetrazzini (one of the freezer meals), Cheddar Biscuits (recipe below) and steamed broccoli. Everything was delicious--I want the Chicken Tetrazzini recipe if I get it I will be sure to share.
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Peanut Butter Baked Oatmeal
from Lynn's Kitchen Adventures
Print Recipe
3 cups quick cooking oats
1/2 cup brown sugar
1 cup milk
2 Tbsp butter, melted
2 eggs
2 tsp baking powder
3/4 tsp salt
2 tsp vanilla
1/2 cup peanut butter
extra milk for serving
Mix all ingredients together and stir well. Spread in a greased 9x13 pan. Bake at 350 for 20-25 minutes. If you like it a little crunchy on top cook for a few minutes longer. Serve with warm milk poured over top.
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Red Lobster's Cheddar Biscuits
from ABC News
Print Recipe
2 1/2 cups Copycat Bisquick Mix
3/4 cup cold milk
4 Tbsp cold butter (1/2 stick)
1/4 tsp garlic powder
1 heaping cup grated cheddar cheese
Bush on Top:
2 Tbsp butter, melted
1/4 tsp dried parsley flakes
1/2 tsp garlic powder
pinch salt
Preheat your oven to 400 degrees. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and 1/4 teaspoon garlic powder. Mix by hand until combined, but don't over mix. Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.
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Peanut Butter Baked Oatmeal
from Lynn's Kitchen Adventures
Print Recipe
3 cups quick cooking oats
1/2 cup brown sugar
1 cup milk
2 Tbsp butter, melted
2 eggs
2 tsp baking powder
3/4 tsp salt
2 tsp vanilla
1/2 cup peanut butter
extra milk for serving
Mix all ingredients together and stir well. Spread in a greased 9x13 pan. Bake at 350 for 20-25 minutes. If you like it a little crunchy on top cook for a few minutes longer. Serve with warm milk poured over top.
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Red Lobster's Cheddar Biscuits
from ABC News
Print Recipe
2 1/2 cups Copycat Bisquick Mix
3/4 cup cold milk
4 Tbsp cold butter (1/2 stick)
1/4 tsp garlic powder
1 heaping cup grated cheddar cheese
Bush on Top:
2 Tbsp butter, melted
1/4 tsp dried parsley flakes
1/2 tsp garlic powder
pinch salt
Preheat your oven to 400 degrees. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and 1/4 teaspoon garlic powder. Mix by hand until combined, but don't over mix. Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.
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