Tasty Tuesday: Baking Powder Drop Biscuits

Last week my sister posted on Facebook about her made-from-scratch biscuits and gravy. (She used to live in KY/TN). It had me craving biscuits.  And since I do the easy kind, (no rolling) it was not a big deal to satisfy that craving.  It is a basic recipe from Betty Crocker's New Cookbook.

Sunday after church I served them with Slow Cooker Baked Potato Soup.

Baking Powder Drop Biscuits 
Betty Crocker’s New Cookbook 

2 cups AP flour 
2 TBSP sugar 
1 TBSP baking powder 
1 tsp salt 
½ cup shortening 
1 cup milk 

Heat oven to 450. Sift together flour, sugar, baking powder, and salt in medium bowl. Cut in shortening using pastry blender until mixture looks like fine crumbs. Stir in milk just until everything is wet. Do not over mix. Drop dough by spoonfuls onto cookie sheet greased with shortening or lined with parchment. Bake 10-12 minutes or until golden brown.



Try! Devour! Enjoy!

 

Cinnamon Roll Heaven

Oh Yeah. They are good. If good is the best cinnamon roll I have ever had. Then yes. They are good.
Go here for the recipe!

Pistachio Bread

A gal who works at Fat Quarter's Quilt Shop teaching classes also has a blog where she shares about her life and what goes on at the classes and things of that nature. It is called Tattered Threads and Willing Hands (but the URL is http://julieisa.blogspot.com/).This week she posted about a class and she shared links to recipes she used for the food.

One of the recipes was Pistachio Bread, which in reality is cake, but  I guess if you make it in a bread pan...?  My husband enjoys pistachios so I asked him if he wanted to try the recipe. I have never eaten a pistachio so I probably would have passed this one by if he had not wanted to try it.
And well, it's delicious! It makes 5 mini loaves or 2 regular loaves.

You have to  post a comment on her blog where you can leave your email for her to send you the recipe.
 I am going to respect that and not post the recipe here. But seriously, go ask for it. D-LISH!

 

Tasty Tuesday: Amish White Bread

Today I am sharing a recipe for bread that I got from 2 different places without realizing it was the same recipe. My dad and sister make bread on a fairly regular basis and a while back I asked them for the recipe and they passed it on. I never used the recipe. :) Then the other day I wanted to make bread and decided to see what I could find online. I found a recipe here that sounded good. And it was! Boy howdy was it good! Soft and slightly sweet, it needed nothing on it to enjoy. Usually I have to smother my bread with butter and homemade jam to enjoy it. Not this stuff. I could not stop eating it.
Even miss picky-pants the youngest ate it and wanted more.

When I copied into a word doc to save it I discovered that I already had the recipe. The same one my dad gave me. Guess next time I need to check my files for recipes I want to make before I hit the world wide web. There is usually a reason they are there.

Amish White Bread
http://allrecipes.com/recipe/amish-white-bread/detail.aspx

2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast

1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.

I am linking up at Debbie's Tuesday at the Table at A Quilter's Table.


 
 

Recipe Review: Baked Pumpkin Spice Donut Holes

I follow a blog called Pleasant Home and towards the end of October she posted about a recipe she found for Pumpkin Spice Donut Holes (she got the recipe from http://cravingchronicles.com) . They are baked, not fried, so I was all for giving them a try. I had just enough pumpkin left over from making pie to make these yesterday.
Here is my review:
They are soft and fluffy and they taste great...but I did not care for the butter/cinnamon sugar coating. I found it to be greasy and soggy. I followed the directions, cooling them for about 2 minutes then coating them. I think I will try these again, with more of a streusel topping baked on and also, coating some after they completely cool and brushing the butter on rather than dipping them.  
I am the only one who did not fall head over heels for these. I like them but I need to tweak them just a bit. Everyone else LOVED them.
This is a keeper.

s

 
Baked Pumpkin Spice Donut Holes
http://cravingchronicles.com/2010/10/11/baked-pumpkin-spice-donut-holes/

For Donuts

1 ¾ cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/8 tsp ground cloves    

1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup low-fat milk
Directions

Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with baking spray or butter generously.
In a medium bowl, whisk together flour, baking powder, salt and spices (through cloves).
In separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth.
Add dry ingredients to wet ingredients and mix until just combined – do not over mix!
Divide batter evenly among muffin cups. (Using a 2-tablespoon scoop will ensure uniform size.) Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.

For Coating

1 stick of unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle. Dip each muffin in melted butter, and then roll in cinnamon sugar to coat.

I also made the first batch of wassail for the season. You can find the full recipe here. I halved the recipe to fit in my Slow Cooker. I discovered after making it that I did not unpack any of our mugs. So you get a picture of it in the slow cooker. :)

Wassail (half recipe)
In a large pot mix:
1 qt. Water
1 ½ cups plus 1/3 cup sugar (stir until dissolved)
5 cinnamon sticks

Bundle in cheesecloth:
1 large ginger root
5 whole allspice
12 whole cloves

Gently simmer these in mixture for 1 hour.

Add:
21 oz orange juice (about 2 2/3 cup)
1/2 cup lemon juice
1/2 gallon apple juice (8 cups)

Simmer at least one hour. Remove the cloth bundle before serving. Serve warm.

Digital kits by Crystal Wilkerson

Tasty Tuesday: Sort of a guest post

A few months ago I stumbled across Pots and Pins, a fabulous blog with not only some quilty goodness, but Oh My HECK! The food! I have bookmarked so many of her recipes I have to give the blog it's own folder. Maybe I will print them all and make a recipe book. Hmmm.
Anyway, the other day she posted rolls. I love a good roll, yes indeedy and these looked mighty good. I have a roll recipe that I love, but my sweet hubby does not enjoy them so much. So these looked like a good one to try out.
I was making pizza dough, so I already had a flour-y kitchen, so another batch of dough was no trouble.
I scalded my milk and set my butter to soften (I had to go pick up kids from activities between batches of dough), then made pizza and roll dough.
The pizza was good, the rolls fabulous!
So run on over to Pots and Pins and try some of Mrs. Millward's Rolls. Then take a cruise around the blog and see what other treats, both fabric and food you can find. Yum!

Tasty Tuesday: Easy Fast Rolls

Easy Fast Rolls - Dorleen Talbot

Preheat oven to 200 degrees then turn off.

In small bowl dissolve :
2 TBSP yeast in
1/2 cup warm water (100 -110 degrees)for at least 5 minutes

In large mixing bowl:
2 eggs – well beaten
1/2 cup oil
1/2 cup sugar
1 cup warm water
1 cup flour
 
    Mix well. Add yeast mixture. Then add 1/2 tsp salt.
Slowly add 3-4 cups more flour. Knead until almost sticky and elastic. Lightly grease a large oven safe bowl, put dough in and turn once. Cover tightly with plastic wrap. Put in warmed oven to rise 50-60 minutes or until double in size.
When doubled, remove from oven (Test for readiness by pushing 2 fingers into the top, If a dent remains, dough is ready.) Punch down by pushing fist in the center and push all the way down to the bottom. Then pull sides away from bowl with fingers. Lift out and roll out dough for cutting. Divide the dough into 2 parts, then roll out and cut into squares or divide dough into 24- 2 oz. balls and place on greased cookie sheet. Let rise until doubled.
Preheat oven to 350. Bake until brown 8-14 minutes, Checking frequently. Remove from oven. Brush with melted butter if desired.
*Can also make clover leaf rolls by making walnut size balls, placing 2 or 3 in each greased muffin tin, rise and bake as directed above.

For raising the dough, I use a tall clear Rubbermaid Storage container, sprayed with Pam, and set it near the oven vent (not in the oven). I can see really well how much the dough as risen. I just spray the lid too, and lightly place it on top. When the dough is ready, I punch in down right in the center and then pull the dough from the side and turn it out onto whatever floured surface I will be kneading on.