Posts Tagged flour

Biscuits Are Easy!

I know that might be obvious, but biscuits are easy. So much so that most people have a basic version memorized. So here’s a easy-peasey version that after a few uses you’ll have it memorized too. 2 c flour (all-purpose) 4 tsp baking powder ½ tsp salt ⅓ c shortening ⅔ c milk Preheat oven to 450° Mix flour thru shortening on low for 1 minute. Slowly mix in milk until just clingy. do not over beat Pull out dough & on a lightly floured surface, knead for about 20 seconds. Roll out to ½” thick. Cut out & bake on a cookie sheet. Bake 12 – 15 minutes. Serve immediately. I would suggest checking your baking powder expiration date because otherwise they’ll fall flat!

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My 5 Minute Bread Experiment

So there’s this recipe…

Called Artisan bread in 5 minutes a day, in a cookbook by the name name by two people, Jeff Hertzberg & Zoë François (got to be legit artisanal bread with a French woman as a co-author!). I finally stumbled upon it in my local library’s displace of the month: cooking. I said heck you say! Easy & tasty fancy looking bread? Let me at it! So I tried it out, as you can tell in the following photos.  Basic Boule Recipe

 

Step one plus flour:

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Step two Lightly lidded:

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Step three pulled out into my permanent fridge storage container with WET hands:

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Step four my ACTUAL loaf of deliciously cooked French Boule:

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You think you want to try it yourself? Do it! It’s so easy you can hardly screw up the basic master recipe! It alone can be free shaped into a dozen breads! Freezes well & you can do a partial bake to take other places! I seriously suggest in investing in their book(s)!!

Have you ever baked bread before? Success? Failure? Difficulty?

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Potato Soup Ala Mother’s Day

This wasn’t the funnest Mother’s Day, not with every family member sickened with upper respiratories. But as the good & healthy child I set forth to make something they could eat. I thought of warm potato soup & searched the interwebs for just the right one; bacon, cheese, creamy goodness as required. I stumbled upon (pun!) Chunky Cheesy Potato Soup on Food network. I had to edit, but here’s the dish:

1/2 lb Bacon (no precooked junk)
1/2 large white onion diced
4 potatoes unblemished, chopped
1/2 head garlic diced
1 Qt heavy cream
2 c grated cheddar (I like sharp)
1 Tsp flour
2 green onions chopped
Salt & pepper

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Cook bacon in a large pot or Dutch oven until crispy, do not drain drippings, but remove bacon to cool; crumble pieces.

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I semi peeled my potatoes; I like a little skin for flavor. I also soaked them in 1 clove garlic diced & water while the bacon cooked.

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Drain potatoes, add potatoes,onions, & garlic to drippings. Cook on med-hi for about 15 minutes, until onion is transparent, stir consistently.

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Add cream, salt pepper to taste.

Dredge (add flour to cheese & toss for good coating) cheese.

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Add slowly to the pot, stirring to melt. Add a few green onions.

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Add bacon,stir and simmer until thoroughly heated. Serve with a garnish of green onions.

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Berry biscuits & sauce

A recipe I tried this weekend from BHG (better homes & gardens) that was delicious & has room for variability.

Read the rest of this entry »

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Healthy…Cookies?!

I found a cookie with less than 100 calories each, 3 g fat, 1g fiber & 2g protein… that’s chocolate chipped, chewy & made with real sugar! It’s from a Cooking Light magazine two years ago but I’ve made it, given the recipe to others & stand with it as a great go to cookie. It uses imperial measurements, but thankfully included american standard as well in ().

Chocolate Cherry Heart Smart Cookies
1½ oz (⅓ c) all purpose flour
1½ oz (⅓ c) whole wheat flour
(1½ c) old fashioned rolled oats
1 tsp baking soda
½ tsp salt
6 TBSP unsalted butter
(¾ c) packed light brown sugar
1 c dried cherries
1 tsp vanilla
1 large egg lightly beaten
3 oz bittersweet chocolate coarsely chopped

1. Preheat oven to 350°.
2. Weigh out flour or lightly spoon flour into measuring cup & level with a knife. Combine flours & oats, soda, salt in a large bowl. Whisk lightly until blended.
3. Melt butter over low, remove from heat & add brown sugar until melted smooth. Add sugar to flour & beat with a mixer on med until well incorporated.
4. Add cherries, vanilla, & egg; beat until combined. Blend chocolate by hand or on stir on the mixer for 30 sec.
5. Drop dough by the TBSP onto parchmant lined baking sheets 2″ apart. Bake for 12 minutes. Cool on sheets 3 mins (almost firm). Cool remainder on wire racks.
Yields: 30 : 1 cookie serving size.

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Chocolate Chip Cookies: A Tradition

I believe almost every American has said a silent thanks to the original Tollhouse family who gave us chocolate chip cookies. Easily the most popular cookie in the states, its got possibly the most variations as well! The recipe below is courtesy of KitchenAid & as proven last Friday, extremely edible.

Chocolate Chip Cookies
Yield: 4½ dozen
1 c granulated sugar
1 c firm brown sugar
2 sticks softened butter
2 eggs
1 ½ tsp vanilla
1 tsp baking soda
1 TS salt
3 c all-purpose flour
12 oz semisweet chocolate chips

Place sugars, butter, eggs, vanilla in mixing bowl. Blend & scrape sides every 30 seconds. Beat on medium, then scrape bowl.

Add soda, salt, flour to bowl. Stir on low about 2 minutes. Scrape bowl & blend on low-medium. Stir in chocolate chips.

Drop round-ish tsp on greased sheets, 2″ apart. Bake at 375° 10-12 minutes. Remove from sheets immediately & cool on wire racks.

Hint #1: use parchment paper on cookie sheets instead of grease; removes absolutely beautifully.
Hint #2: better to under cook your cookies than over to get that chewy gooey texture. Bake for 9 minutes, check & add a minute at a time. They’ll firm ass they cool.

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Pie makes the World a Crusty Place

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Today’s recipe is a portion of my newly tested Apricot-Sweet Potato Hand Pies. We start with the dough, then we’ll roll into the filling next week.
I made a test batch last week to get times, ingredient list, & skill levels.

This dough isn’t hard, but something that would help is a steel blade pastry blender. Most people have a little one with wires that cut the fats into the flour mixture until coarse crumbs form. This recipe however uses cold butter. Something I learned the hard way is that a little wire pastry blender won’t cut it, no pun intended. Invest in a heartier pastry blender if you’re going to be cutting the cold hard butter.

Hand Pie dough is high in fats because fats make things flakier, golden, and moist. Please remember to check how much of each ingredient you need before attempting, it’ll be a cold day in hell’s kitchen otherwise!

Hand Pie Dough
• 4 c all purpose flour
• 6 TBSP sugar
• 1/2 tsp kosher salt
• 1 lb cold unsalted butter, cubed
• 2 large egg yolks
• 6 ± TBSP ice water, more as needed

The skill on this dough is keeping it chilled while working it.
Prep Time: 30 minutes
Skill level: Easy Intermediate

1) In a very large mixing bowl combine flour, sugar, salt. With your pastry blender, quickly cut butter in the flour mixture. It should resemble coarse meal.
2) Combine egg yolks & ice water; stir to mix. Add to flour meal & stir with a fork until just clumping & all the dry ingredients are moistened enough to pat together. Do not overmix. Dough should not be wet or sticky.
3) Turn dough onto lightly floured work surface and with lightly floured hands, form in a ball. Divide dough evenly into 4 portions; forming each into a flat disk. Plastic wrap each disk; refrigerate at least 1 hour or up to 3 days.

Courtesy of Better Homes & Gardens Nov 2011

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