Tag Archives: butter

Southern Biscuits

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It’s been pretty quiet in my kitchen this past week. M got rear-ended on Monday and the weekly routine was effected by it. I have done some cooking here and there, but no pictures. Last night I decided that I would try to make some biscuits for breakfast to sit along side some scrambled eggs and bacon. Pretty simple, but that’s all I had in the fridge. I haven’t gone grocery shopping all week, but I knew I had the ingredients to make some of these. I found the recipe this morning on Food Network’s website. It seemed simple enough and I was happy to see that the recipe wouldn’t yield a ton of biscuits! I don’t have anything to compare these to but they are nice and light. Speaking of light, you don’t want to over work the biscuit dough and your wet ingredients should be pretty cold. While I prepped the dry ingredients, my buttermilk, butter and shortening were chilling out in the freezer. Thanks for reading, enjoy!

Southern Biscuits Ingredients – adapted from Alton Brown

  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons shortening
  • 1 cup buttermilk, chilled

Directions –

Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that’s life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.


Overnight Cinnamon Rolls

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I love being able to make treats like these! I haven’t made them in at least a couple months…for good reason. They are too darn good! What I love about this recipe the most is that you prepare the dough the day before you want to bake them off, because who wants to wake up at 4am to have fresh from the oven cinnamon rolls at 10am?? Not this girl! Thanks for reading, enjoy!

Overnight Cinnamon Rolls – adapted from Alton Brown

Dough:

  • 4 large egg yolks, room temperature
  • 1 large whole egg, room temperature
  • 2 ounces sugar, approximately 1/4 cup
  • 3 ounces unsalted butter, melted, approximately 6 tablespoons
  • 6 ounces buttermilk, room temperature
  • 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
  • 1 package instant dry yeast, approximately 2 1/4 teaspoons
  • 1 1/4 teaspoons kosher salt
  • Vegetable oil or cooking oil

Filling:

  • 8 ounces light brown sugar, approximately 1 cup packed
  • 1 tablespoon ground cinnamon
  • Pinch salt
  • 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons

Icing –

  • 2 1/2 ounces cream cheese, softened, approximately 1/4 cup
  • 3 tablespoons milk
  • 5 1/2 ounces powdered sugar, approximately 1 1/2 cups

Directions –

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.


Golden Pull-Apart Butter Buns

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I made these lovely little rolls to accompany the chicken noodle soup that I made Friday night. These tasted good, but I’m sure that if I could smell better (I’ve been stuffed up for the past week and a half…lack of smell always messes up my sense of taste), I could judge the flavor accurately. M and the kids seemed to enjoy them, but I’m still on the hunt for rolls that taste like Texas Roadhouse rolls – those are our favorites! Thanks for reading, enjoy!

Golden Pull-Apart Butter Buns – adapted from King Arthur Flour

  • 3 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons instant yeast
  • 2 tablespoons potato flour or 1/4 cup instant potato flakes
  • 3 tablespoons Baker’s Special Dry Milk or nonfat dry milk
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 4 tablespoons soft butter
  • 2/3 cup lukewarm water
  • 1/2 cup lukewarm milk

1. Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.

2. Place the dough in a lightly greased container — an 8-cup measure works well here — and allow the dough to rise for 60 to 90 minutes, until it’s just about doubled in bulk.

3. Gently deflate the dough, and transfer it to a lightly greased work surface.

4. Divide the dough into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball.

5. Lightly grease two 8″ round cake pans. Space 8 buns in each pan. Can you use 9″ round cake pans, or a 9″ x 13″ pan? Sure; the buns just won’t nestle together as closely, so their sides will be a bit more baked.

6. Cover the pans, and allow the buns to rise till they’re crowded against one another and quite puffy, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.

7. Uncover the buns, and bake them for 22 to 24 minutes, until they’re golden brown on top and the edges of the center bun spring back lightly when you touch it. An instant-read thermometer inserted into the middle of the center bun should register at least 190°F.

8. Remove the buns from the oven, and brush with the melted butter. After a couple of minutes, turn them out of the pan onto a cooling rack.

9.  Serve warm. Store leftovers well-wrapped, at room temperature. Makes 16 buns.

Chicken Noodle Soup!

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Wow – what a change in the weather! It was actually cold enough to wear my hand knits;o) It means I can make soups, chili’s, more baked goods…so many new things!

Speaking of “new”, this is my first time trying this recipe, my first time making chicken stock and the first time that I’m making dinner rolls! I also bought a 12 quart stock pot and a skimmer to aid in making the stock. It’s a multi-pot that came with a strainer insert and a steamer insert. I had a 20% off coupon to use at Bed Bath & Beyond so I was able to save 10 bucks. Anyway, the pot worked great and there was plenty of room to spare. Honestly, this stock was a little bland, but nothing some creative seasoning can’t fix. I was surprised there was no salt called for in the stock recipe – I had to use some to liven the flavor. It was tasty, but not amazing. I’ll continue my search for the perfect chicken soup…

Chicken Noodle Soup Ingredients – adapted from Food Network

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, cut diagonally into 1/2-inch-thick slices
  • 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 quarts chicken stock, recipe follows
  • 8 ounces dried wide egg noodles
  • 1 1/2 cups shredded cooked chicken
  • Kosher salt and freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, finely chopped

Directions –

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Stock –

  • 1 whole chicken (about 3 1/2 pounds), rinsed
  • 2 carrots, cut in large chunks
  • 3 celery stalks, cut in large chunks
  • 2 large white onions, quartered
  • 1 head of garlic, halved
  • 1 turnip, halved
  • 1/4 bunch fresh thyme
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns

Directions –

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. Makes 2 quarts.


Banana Bread *UPDATE*

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I found this recipe in a Peter Reinhart book called Crust and Crumb…I think. Anyway, it’s pretty fantastic banana bread – I only wish that my baking soda hadn’t expired! Both loaves sunk in the middle and I was so bummed. I warned M that the loaves didn’t look pretty but they tasted good. The next time I have at least 3 good sized bananas languishing away on my counter top, I will be sure to make this bread again. I stupidly made this the afternoon after I sprained my ribs – you’d be surprised how often  you move your rib cage around just doing subtle movements. Isn’t that the way it always is with an injury? It’s so easy to take your healthy, pain free body for granted until it’s not so healthy anymore. Thankfully the pain has subsided and I’m feeling a little more like myself everyday. The only thing I’m waiting on is this annoying cough! Anyway, this recipe says it makes two 8×4 loaves – it lied. I made two 9×5 loaves out of it. Thanks for reading, enjoy!

*UPDATE: I made this again March 17th with the following (successful) modifications. Two sticks of butter is an awful lot, so I tried using 1 1/2 sticks of unsalted butter instead. My other mod was to use 10 ounces of brown sugar and only 5 ounces of white sugar. I know these aren’t major changes, but when modifying any baked item you want to try small changes first. Baking is a science! These loaves looked better than the original recipe usually turns out. The top didn’t sink as much either, which was a nice surprise. It tastes sweet enough to me, and even M didn’t notice an objectionable difference – it’s still his favorite banana bread:) Thanks for reading!

Banana Bread Ingredients – adapted from Crust and Crumb

  • 16 ounces all-purpose flour (3 1/2 cups)
  • 1 TBSP baking powder
  • 1/2 TBSP baking soda
  • 1 tsp salt
  • 1 cup unsalted butter, room temperature
  • 20 ounces brown sugar, packed (2 1/2 cups)
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup buttermilk
  • 20 ounces mashed, ripe bananas (2 1/2 cups)
  • 1 1/2 cups coarsely chopped walnuts (optional)

Directions –

1. Sift flour, baking soda, baking powder and salt.

2. Using a standing mixer fitted with the paddle attachment or using a hand mixer, cream butter and brown sugar until light and fluffy – about 2 minutes.

3. Mix in eggs one at a time, incorporating each egg before adding the next. Mix in vanilla and continue beating for 2 to 3 minutes until light and fluffy.

4. Mix in 1/3 of the dry ingredients, then 1/3 of the buttermilk, then 1/3 of the mashed bananas. Continue in this manner until all the ingredients are incorporated and the batter is smooth. Stir in walnuts.

5. Preheat oven to 350 degrees and grease two 9×5 loaf pans. Fill the pans 2/3 full with batter. Bake for 45 minutes then reduce the oven temperature to 325 degrees. Bake for an additional 15 minutes or until baked through. The safest way of knowing if they are finished is to test them with a probe thermometer. The internal temperature should be 180 – 185 degrees.

6. Let the loaves cool in the pans for 10 minutes, then turn them out on a rack to cool for at least one hour before slicing.

French Toast

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If there is ever a good amount of bread left over by the weekend, I plan on using it for French Toast. The first time I made it, even M noticed a huge difference in flavor and texture. In three months, this is the second time I’ve had a chance to make this…which is a good thing. I use three to four eggs and half and half! If you’re going to make comfort food, you might as well take it to that level of decadence!  This recipe is something I have developed over the years and we’re always happy with the results. Also, I recommend that you prepare the custard and that you leave the bread out to dry the night before. Thanks for reading, enjoy!

French Toast Ingredients –

  • 8 to 10 thick cut slices of bread, Challah or brioche would be tasty
  • 3 to 4 eggs
  • 1 cup half and half
  • 1/4 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/4 cup all purpose flour
  • 1 TBSP sugar

Directions –

1. For the custard: Combine all the ingredients minus the bread in a bowl or measuring cup. Cover with plastic wrap and place in the refrigerator. This helps the flour absorb the liquid and eliminates any lumps and allows the ingredients to meld together.

2. In the morning, preheat your skillet to medium low. Be sure to add some unsalted butter to the pan to keep the toast from sticking…also, butter makes everything better! Pour the custard in a shallow baking dish and soak the first slice of bread. If you didn’t leave your bread out over night, be careful not to over soak your bread – it will just fall apart. Place the soaked bread in your preheated skillet and cook for 3 to 4 minutes a side – depending on thickness and how much custard the bread absorbed. Once the French toast is finished, pour some warm maple syrup over the top and enjoy!

Cookie Dough Truffles

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Hi everyone! I haven’t blogged in a couple of years, so I’m hoping it becomes easier the more I post. I am definitely not a writer nor do like to write – but I do love cooking and baking!

I started posting on my FB wall a year ago about all the new recipes I was trying. Surprisingly, several friends told me how much they appreciated it or that they enjoyed certain recipes.  Last night my husband told me I should start a website to keep all my tried and true recipes organized and in one place. Over the year I have accumulated tons of bookmarks, emails and recipes I have handwritten. He’s right –  I really do need a better system so I don’t lose a favorite.

A few weeks ago, M (my husband) requested that I make these Cookie DoughTruffles for his college class. This Wednesday is his third to last class before he completes his Master’s degree – I’m so proud and happy it’s almost over! These aren’t difficult at all to make but they do take time because of the two separate chill times. Don’t skip these steps though, it’s much easier to work with the dough when it’s firm. Here’s the step by step pictures and the recipe for them!

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Chocolate Cookie Dough Truffles – adapted from Love and Olive Oil

  • 2-½ cups All-purpose Flour
  • 1-½ teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 cup Butter Or Margarine, Room Temperature
  • ¾ cups Sugar
  • ¾ cups Packed Brown Sugar
  • 1 teaspoon Vanilla
  • ⅓ cups Milk Or Soy Milk
  • 1 cup Mini Semi-sweet Chocolate Chips
  • 14 ounces, weight Dark Chocolate Candy Coating

Directions:

Beat butter and sugars and in a large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.

Cover and chill dough for 1 hour.

When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in the freezer and let chill for 30 minutes.

Melt chocolate candy coating in a double boiler or in the microwave according to package directions. Using forks or a dipping tool, dip cookie balls into the candy coating to cover. Tap fork on the side of the pan to remove any excess coating, and return to the waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week.

Thanks for reading! Enjoy:o)