Biscuits

This recipe comes from my favorite cook right now Ina Garten, and "They are divine!" as dear Ina would say.  I've added a couple of variations that I've done a few times which produced fantastic results and wonderful accolades.

Biscuits

2 c.flour
1 T. baking powder
1 t. kosher salt
1 t. sugar
1 stick cold butter, diced
3/4 c. half-and-half

Combine flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment.  Add the butter and mix on low speed until the butter is the size of peas.  Add the half-and-half and combine on low speed. (Add any additions at this time and combine.)  Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick.  Cut out twelve circles with a 2 1/2-inch round cutter.

For Parsley Biscuits:
Add 1/2 c. chopped fresh parsley.  Make egg wash with 1 egg mixed with 1 tablespoon water.  Brush tops of biscuits before baking.

For Orange Biscuits:
Add 2 T. orange zest.  While baking biscuits, combine 1 c. powdered sugar, 2 T. fresh orange juice and 1 T. orange zest in a ziploc bag.  When biscuits are done, cut one corner off back and drizzle glaze over biscuits.

For Cheddar-Chive Biscuits:
Add 1 c. grated sharp cheddar cheese and 1/4 c. chopped fresh chives.

Lemon Tea Bread

Oh, so good!  Don't skip the last step; it's what makes the bread unforgettable!  

Lemon Tea Bread

1/2 c. butter, softened

1 c. sugar

2 large eggs

1 1/2 c. flour

1 t. baking powder

1/2 t. salt

1/2 c. milk

2 T. lemon zest, divided

1 c. powdered sugar

2 T. fresh lemon juice

1 T. sugar

Beat softened butter at medium speed with an electric mixer until creamy.  Gradually add 1 cup sugar, beating until light and fluffy.  Add eggs, 1 at a time, beating just until blended after each addition.

Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture.  Stir in 1 tablespoon lemon zest.  Spoon batter into greased and floured 8-x4-inch loaf pan.

Bake at 350 degrees for 1 hour or until a wooden pick inserted in center of bread comes out clean.  Let cool in pan 10 minutes.  Remove bread from pan, and cool completely on a wire rack.

Stir together powdered sugar and lemon juice until smooth; spoon evenly over top of bread, letting excess drip down sides.  Stir together remaining 1 tablespoon lemon zest and 1 tablespoon sugar; sprinkle on top of bread.  Makes 1 loaf.

Sticky Buns

My mother made these for breakfast when I was a little girl.  I've come to find that these aren't what everyone recognizes as "Sticky Buns", but as far as our family goes they are the original.

They are delicious, sticky and sweet.  Best of all they are a snap to make.

Sticky Buns

1/4 c. butter
1/4 c. light corn syrup
1/4 c. brown sugar
1/4 t. cinnamon
1/4 c. maraschino cherry halves
1/4 c. raisins
1/4 c. walnuts or pecans
1 recipe of biscuits (approximately 8-10 two and one-half inch biscuits) OR 1 can of refrigerated biscuits

Set oven to 425 degrees.  Put butter into 9" cake pan and place in oven to melt. (Watch carefully!)  When melted, remove from oven and add syrup, sugar and cinnamon; stir until well combined.  Sprinkle with nuts, cherries and raisins.  Place biscuits on top, then bake for 12-14 minutes.  Check center biscuits to make certain they are not doughy.  Invert onto large plate and enjoy while still warm.

I quadruple this recipe for our family.

Beans, beans, the magical . . . um, nevermind

I don't even bother to make beans if I'm not going to make a lot of beans - I'm talking A LOT of beans here! I do this so that I can put a lot of effort into cooking at one time, and gain the reward of beans throughout the month with little effort.

Here's what you'll need:

10 pounds dry pinto beans
ham bone (if possible)
4 large onions, large chop
20 garlic cloves, cut in half, or 2/3 cup garlic paste (more on garlic paste in a future post)
6 cans of diced tomatoes with green chilies
4-6 jalapenos, thickly sliced
chili powder
cumin
paprika
kosher salt
ground black pepper

Sort and wash your beans then pour into a large pot (mine has a 30-quart capacity). Cover with water; make sure that the water covers the top of the beans by several (8-10) inches. Bring to a rolling boil. Turn heat off and cover pot; soak for 1 hour. Drain beans (you'll definitely need another strong back to help you with this), return beans to pot. Tie ham bone in cheese cloth and add to pot with beans. This is done to keep all the cartilage and other yucky stuffy from becoming part of the beans; you can chop any ham later to add back to the beans. Add onions, garlic or garlic paste, tomatoes and jalapenos. Cover completely with water, again by a few inches. Now, for the seasonings my measuring amount is a handful, NOT a palmful, a handful, where it starts to overflow. To your pot add 4 handfuls of chili powder, 2 handfuls of cumin, 1 handful paprika, 1 handful black pepper and 2 handfuls of kosher salt. Stir to combine and bring to boil. After it comes to a boil, lower heat to medium-low and cook for 2-3 hours, stirring occasionally.

Date and label gallon freezer bags for beans. Line large drinking glasses or a 4-cup measuring cup with freezer bag and ladle beans into bag. Remove as much air as possible, lay flat in freezer, and stack to store compactly.

Uses: of course, beans and cornbread for supper the evening I cook, but also, burritos, quesadillas, chalupas (layered on chalupa shell and topped with cheese, salsa, lettuce, tomato, sour cream, onions and cilantro) - one of my family's absolute favorite meals! Also, breakfast tostadas (again layered on a chalupa shell with cheese, an over-medium egg and homemade salsa (another favorite - and a great Saturday morning breakfast!)