Friday, November 25, 2011
I hope all of you had a great turkey day. We sure did. I made these drop biscuits the other day. I have never been a real big fan of drop biscuits for some reason but I had to try these by the America’s Test Kitchen. I was intrigued when I saw the buttermilk and butter being put together before adding it to the bowl. What happens is the warm butter adheres to the buttermilk and makes chunks of fat that layer into the biscuits when you mix them up. These are great biscuits and I will be making them often. They would be really good with leftover turkey and gravy. I really want to try them with shredded cheddar cheese and garlic butter. I’ll share them when I do.
Today I am moving on to getting ready for Christmas. I am going to do 12 Days of Christmas here starting Dec. 1 so be sure to bookmark us. I will be doing packaging ideas along with some of the recipes.
The Best Drop Biscuits
Yield: 12 biscuits
Ingredients:
2 cups (10 ounces) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon sugar
¾ teaspoon salt
1 cup buttermilk, chilled
8 tablespoons butter, melted and slightly cooled
Directions:
Heat oven to 475 degrees F. Line a rimmed baking sheet with parchment or a silpat liner.
In a large bowl, whisk together the dry ingredients. In a 2-cup liquid measure, stir together the chilled buttermilk and melted butter until the butter forms small clumps. Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl.
Using a greased ¼-cup measure, scoop out mounds of the dough and drop them onto the prepared baking sheet, spacing about 1 ½ inches apart. Bake the biscuits until the tops are golden brown and crisp, 12 to 14 minutes. Remove from the oven, brush with additional melted butter. Serve warm.
Recipe from America’s Test Kitchen
Wednesday, November 23, 2011
My friend Becki made the best cake last weekend. When I saw it sitting on the stove it looked like a cake my mom used to make when I was growing up. The frosting was the same but the cake was just plain old good comfort food and you would never guess it was made with oatmeal. This is one of the moistest cakes I have ever had, it is really delicious. Add a scoop of ice cream and caramel sauce and this would be pure heaven.
Today is usually a day when I bake all day for Thanksgiving, but this year I get a break. I only have to make the rolls and a jello salad. How easy is that? So instead I am going to the movies today with Elizabeth to see the new Twilight movie. I even found her some Werewolf Gummy Bears. Before that we are going to lunch at Five Guys, my favorite place and hers for hamburgers and fries. We love this place.
Oatmeal Cake
Yield: 10 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: about 1 hour
An old fashioned cake with a crunchy coconut topping
Ingredients:
1/2 cup butter
1 cup oatmeal
1 1/2 cups boiling water
Stir and let cool for 20 minutes.
Add:
2 eggs
1 teaspoon soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon salt
1 cup sugar
1 cup brown sugar
Topping
1 cup brown sugar
1 1/2 cups coconut
1 egg
1/2 cup melted butter
1 cup chopped pecans
3 tablespoons heavy cream
Directions:
Beat well and pour into a greased and floured 9 x 13 pan.
Bake at 350 degrees for 30 minutes or until done.
When it comes out of oven have the topping ready. Preheat broiler.
Mix all topping ingredients together and put on cake when you take it out of the oven. Broil 4 inches from broiler element. Watch closely so it does not burn.
Tuesday, November 22, 2011
These are the best chocolate cookies with a rich intense chocolate flavor, almost like fudge. I used Ghirardelli cocoa and wish I had added some toasted walnuts, oh well there is always next time. These are going to go on my must make for Christmas list.
Are you getting my newsletter? I try and do it every 2 weeks and it has family favorite recipes in it. You can sign up by following the link at the top of the page to That’s My Home. I also post recipes almost everyday on my Facebook page.
Flourless Chocolate Chewy Cookies
Yield: 4 dozen cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Ingredients:
3 cups powdered sugar
1/2 cup plus 3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
2 1/2 cups chocolate chips
4 egg whites
1 tablespoon vanilla extract
Directions:
Position 2 racks in the upper and lower thirds of oven. Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
Mix sugar, cocoa and salt in a bowl. Stir in chocolate chips. Add egg whites and vanilla; beat with a fork or electric mixer on medium until batter is just moistened. (Do not overbeat batter or it will stiffen.)
Drop batter by the teaspoonful onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Cool briefly, then carefully remove from parchment paper with a spatula. Cookies may be soft and fragile, so proceed carefully to lift off cookies and place them on racks to cool. Do not wait too long to remove from baking sheets, for they will stick, even to parchment paper. Repeat with remaining batter.
Store in an airtight container at room temperature for up to 1 week.
Makes about 4 dozen cookies.
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