Old Fashioned Biscuits

Biscuits and have been my nemesis for quite some time.  Then one day I saw a recipe on the back of a Clabber Girl Baking Powder.  I never buy this kind, but had to one day.  I had tried so many recipes, so I thought, "well, I will try this one too.  What do I have to lose?"  I did, and WOW!!  This is an amazing recipe that my family asks for several times a week.  This recipe makes about 8 - 10 biscuits but I usually double the recipe, which is easily done.  The secret to these biscuits is to knead them several times.  I was always told to be gentle with the dough, but this dough likes to be mah-handled just a bit.  When you do, they rise so high and have beautiful layers.  Before baking, you can place on pan and freeze.  Once frozen, you can place in a freezer bag.  Then whenever you want a biscuit, you can just pull out how many you want or need and bake them as the directions say.  You can also add blueberries or other berries to the batter, cook as directed and then top with a confectioner's sugar icing.

Ingredients:

• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup lard (you can use shortening)
• 3/4 cup buttermilk (you can use milk)
• 1 tablespoon melted butter

Instructions:

In a medium mixing bowl stir together flour, baking powderr, and salt. Use hands to cut in the lard until the mixture resembles coarse crumbs.

Make a well in the center of the flour mixture. Add the milk all at once. Using a fork, stir just till moistened and dough pulls away from the sides of the bowl (dough will be sticky).

On a floured surface, lightly knead dough with floured hands for 30 seconds or till nearly smooth. Lightly pat dough to 3/4-inch thickness. Cut dough with a 2 1/2-inch biscuit cutter, dipping cutter into flour between cuts.

Place biscuits close together on a lightly greased baking sheet. Bake in a 475° oven for 11 to 15 minutes or till golden brown. As soon as you remove them from the oven, brush tops with melted butter. Serve warm.

Cheesecake Bars

This is a wonderful recipe from Ree Drummond, the Pioneer Woman, on Food Network.  She makes a blackberry topping for hers, but you can make any topping or leave them plain.  Either way they are easy and tasty.  She uses a box of vanilla wafers and pecans.  These items are processed and expensive, so I just made a crust out of whole wheat, and it turned out amazing.

Ingredients

Crust:
Grease for foil
2 cups of whole wheat flour

1/2 cup sugar
1 stick (1/2 cup) butter, melted
 

Filling:
Three 8-ounce packages cream cheese
1 1/2 cups sugar
1 1/2 teaspoons vanilla
4 eggs
1/2 cup sour cream
 

Topping: If you desire
4 cups blackberries
1 cup sugar
1 tablespoon cornstarch

Directions

Preheat the oven to 350 degrees F.

For the crust: Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.
In a bowl, mix all ingredients.  Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan. (If they come up the sides, that's okay!)

For the filling: Beat the cream cheese, sugar and vanilla together in a medium bowl with an electric mixer until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.

Pour the filling into the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.

For the topping: Add the blackberries, sugar and 1/4 cup water to a saucepan or skillet. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.

In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture.

Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 2 hours (several hours is better).

When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into 15 pieces with a long serrated knife.

Store leftovers in the refrigerator.

Pimento Cheese

We love pimento cheese, and this recipe is so easy to make.  I like mine just plain and simple but you can add 1/2 - 1 block of softened cream cheese to your pimento cheese.  I also do not use packaged shredded cheese because it contains more than just cheese.  I shred my own cheese which does have allow the  pimento cheese mixture to come together better.  This will keep in the refrigerator for a week or so, if it lasts that long. 

Ingredients:

2 - 8 oz blocks of sharp cheddar cheese, shredded
Small jar of pimentos
About 1 cup of mayonnaise (start with a little less and add more to get the consistency you like)
A few dashes of hot sauce (can add more if you like it a little more of a kick)

Directions:

Shred cheese, place in a large bowl.  Add the jar of pimentos, juice and all, the mayonnaise and the hot sauce.  Mix well.  Add mayonnaise and hot sauce to match your taste.  This is best if you can let the flavors all mesh together for 4 - 6 hours. 

Buttercream Icing

This is an easy and delicious icing that is great plain or you can add any flavorings or colors.  I hope you enjoy this great recipe!

Ingredients:

1 1/2 cups butter, softened
5 1/4 cups confectioners' sugar
1 1/2 teaspoons milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt

Directions:

1. In a bowl combine butter, sugar and salt. Beat until well blended.
2. Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.

Basic Vanilla Cake

This cake is just a plain and wonderful vanilla cake.  You can jazz it up by adding more vanilla, a little more sugar or any other flavoring or extract.  This can be made into two 9" pans, one 9x13 pan or 24 cupcakes.  Thanks Food Network for the recipe.

Ingredients

2 sticks unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour, plus more for the pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup heavy cream (you can substitute milk or half and half)

Directions

Preheat the oven to 350 degrees F. Grease and flour cake pan(s).

Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)

Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.

Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely.

Frost with your favorite icing or use my Buttercream Icing recipe. 

Chocolate Cake

This is a great recipe!!  It is is easy and tastes great, and can be made into any shape cake or cupcakes.  The cake will rise bigger if the batter is chilled a little while in the refrigerator before pouring into the pan(s).  I can credit Food Network for this great recipe.

Ingredients

Prepared pan (greased and floured)
1 cup unsweetened cocoa powder (natural or Dutch process)
2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, at room temperature
3/4 cup vegetable oil
1/2 cup sour cream
2 teaspoons vanilla extract

Directions

Preheat the oven to 350 degrees F. Prepare two 9-inch-round cake pans, one 9x13 pan or 24 cupcakes.
Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)

Divide the batter between the prepared pans (if making two cakes) and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely.

 

Frost with your favorite icing or use my Buttercream Icing recipe.

The Worlds Best Cornbread

I use a freshly ground cornmeal, but you can use any plain (nothing added cornmeal - do not use the cornmeal mix) cornmeal.  This recipe is a sweet cornbread so if you do not like sweet, just omit the sugar.  I like the sweet cornbread but many do not.

Ingredients:
1 c cornmeal
1 c whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c sugar or 1/4 c honey
1 c buttermilk (can substitute milk but it will not be as rich tasting)
1 egg, beaten
3 tbls melted butter

Directions:
Mix all dry ingredients together and beat together the liquids.  Then stir everything together being thorough but do not overmix or the cornbread will be tough.  Spread the batter in a greased and preheated 8 inch cast iron skillet or 8 inch cake pan.  Be careful and do not burn the oil or lard you used for greasing.  Bake 20 minutes in a 425 degree oven.  Turn out onto a plate when done.

Homemade Graham Crackers

I am continuing on my journey of moving more and more away from processed foods and more into real, wholesome foods.  Graham crackers is next on my journey.  They are so expensive but easy to make.  I just love cooking with whole wheat or graham flour!!  This recipe is from the Brown Eyed Baker blog.

Ingredients:

1½ cups all-purpose flour
1⅓ cups graham flour
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup unsalted butter, at room temperature
2/3 cup dark brown sugar
3 tablespoons honey

Directions:

1. In a medium bowl, whisk together both flours, the baking soda and salt; set aside.

2. In a large bowl, combine the butter, brown sugar and honey, and beat at medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the flour mixture and mix on low speed just until blended and the dough comes together, about 30 seconds.

3. Transfer the dough onto a piece of plastic wrap, press into a 7-inch square, and wrap tightly. Refrigerate for at least 2 hours, or up to 5 days.

4. When ready to bake the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.

5. On a lightly floured surface, roll out the dough to a 1/8-inch thickness and cut into 3-inch squares. Transfer to the baking sheet, spacing the crackers at least ¾-inch apart, gather any scraps, re-roll, and cut out more cookies.

6. Bake the cookies for 10 minutes and then rotate the baking sheet. Bake for another 6 to 8 minutes, or until the cookies are dark golden brown and just firm to the touch. Let cool for a minute on the baking sheets, then transfer to a cooling rack. Let cool completely (they will crisp up as they cool). Store in an airtight container for up to 5 days.

Note: You could also combine 3 tablespoons granulated sugar + 1 tablespoon ground cinnamon and sprinkle over the cookies before they go into the oven for a cinnamon-sugar graham cracker.