Best Ever Buttermilk Biscuits - January 2011 at Eilyn's

Best-Ever Buttermilk Biscuits
(with or without cinnamon chips!)

2 c. all-purpose flour
1 T. baking powder
2 tsp. sugar
1/2 tsp. cream of tartar
1/4 tsp. salt
1/4 tsp. baking soda
1/2 c. shortening
2/3 c. buttermilk

Combine dry ingredients, then cut in shortening with a pastry blender until mixture resembles coarse crumbs. Add buttermilk all at once and stir just until everything is moistened.

Turn dough onto a lightly floured surface. Quickly knead until dough is nearly smooth (about 10 strokes). Pat or lightly roll to about 1/2" thick. Cut dough and place on an ungreased baking sheet.

Bake in a 450 F oven for 10-12 minutes or until lightly browned.

Yummy variation: Add cinnamon chips to mixture before stirring in the buttermilk (about 1/2 - 2/3 c.) Drizzle warm biscuits with a powdered sugar glaze.

Note: Cinnamon chips may be found at Kitchen Kneads in Ogden.

Zuppa

6-8 med. potatoes (or more)

1 lb. bacon

6 links Collosimo hot Italian sausage in casings

32 oz. chicken broth

½ - 1 pint heavy whipping cream (to taste)

1 bunch kale

1 TBS. red pepper flakes (to taste)

Cut bacon into bit-sized pieces and cook until crisp. Lay on paper towel to drain. Drain grease out of pan. Remove casings off sausage and cook in same pan as the bacon. Chop as it cooks to break up the sausage into bit size chucks. Lay on paper towel to drain. Leave sausage grease in pan and add chicken broth, bring to a boil. While broth is boiling peel or don't peel the potatoes. Cut in half then half again then in ¼ slices. Boil potatoes in broth until tender about 10-15 minutes, I also add the pepper flakes at this time so they can flavor the broth (also, sometimes I put in so many potatoes that I need more broth so you can use 2-3 cups water and then I throw in 1 bouillon cube per cup). Once cooked add whipping cream, bacon and sausage, bring back to a low boil. Cut leaves off stocks of kale and cut into bite sized pieces. Add to pot, turn down heat and cook for another 5 minutes or until kale is tender.

My kids even really enjoy this one. They have even been known to ask for it for their birthday meal. It's great with rolls. You can use any sausage but you will find that they will all give it a different taste. I find the Collosimo sausage at Sam's but hear it is available at Wal-Mart now.

LaVon - December 2010 - Korrie's house

Cauliflower Bake

1 head of cauliflower

1 ½ c. milk

3 TBS. butter

2-3 TBS. flour

½-1 c. grated cheese

Spray pie pan or square dish with pam. Rinse off cauliflower and cut into bit-sized pieces and place in pan. In a small skillet melt butter then add milk and flour (I also add a little salt and pepper to taste) stir constantly until thick. Pour over cauliflower and bake at 350* for 1 hour. Put cheese on top and let it melt.

You can cut down on some of the baking time buy using a microwave safe dish and microwaving the cauliflower for 5-10 minutes before you put the rue over it. Then you can bake it for 40-45 minutes or until tender.

LaVon - January 2011 - Eilyn's house

Risotto

At our house we're all over risotto like white on rice. (See what I did there?)
It is a little time consuming to make because you do have to stir it continuously to make it creamy. I actually find it very relaxing.
The one I brought to dinner group was too salty. I realized later that when I made the broth I added tablespoons of soup base to water instead of teaspoons. Details.

8 Cups broth (mushroom, chicken, whatever)

Keep broth in a saucepan at a very low simmer.

2 T butter
1 Cup minced onion
2 Cups white rice

Cook onions in butter over medium-low heat until clear.
Add rice, cook until opaque.

Add broth one ladle full at a time. Stir until absorbed. Continue to add broth slowly, stirring constantly, and maintaining a simmer. When rice is tender, but firm it is done. It should be creamy, not stiff, so add an extra ladle full if it is.

Stir in 1 1/2 Cups Parmesan cheese
Salt and Pepper to taste

I sometimes add cooked chicken or bacon, peas, mushrooms, parsley, basil.

Creme Brulee

2 cups heavy cream

8 large egg yolks or 3 large eggs (I used 3 eggs)

1/2 cup sugar

3/4 tsp vanilla

Heat cream almost to a simmer.  While cream is heating, in a medium bowl, stir eggs and sugar with a wooden spoon just until blended.  Gradually stir in heated cream.  Strain through a fine-mesh sieve into a bowl or large measure with a pouring lip.  Stir in 3/4 tsp vanilla.  

Pour into six to eight, 4-6 oz custard cups or ramekins and place in a water bath.  Set the pan in the oven and set the oven temperature at 250 F.  Bake until the custards are set but still slightly quivery in the center when the cups are gently shaken, 1 to 1 1/2 hours.  Remove the custards from the water bath and let cool to room temperature.  Cover each one tightly with plastic wrap and refrigerate for at least 8 hours or up to 2 days.  Shortly before serving, gently blot any liquid that has formed on the surface with paper towels, sprinkle sugar over the top, and carmelize with a kitchen torch.  This can be served without the carmelization on top and is just as good that way.

Recipe taken from The Joy of Cooking cookbook.

January 2011 - Eilyn's house

Cauliflower Side dish

Ingredients

• 1 head cauliflower, quartered
• 1 tablespoon butter
• 1 cup minced onion
• 3 tablespoons butter
• 1/2 cup Italian-seasoned dry bread crumbs
• salt and black pepper to taste

Directions

1. Place the cauliflower into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until fork-tender, 5 to 7 minutes. Drain and allow to steam dry for a minute or two; chop into bite-size pieces.
2. Melt 1 tablespoon butter in a skillet over medium-high heat. Cook the onion in the butter until the onion is browned, about 5 minutes. Add 3 tablespoons of butter and cook until the butter is melted. Stir in the bread crumbs and cook until the mixture bubbles. Mix the cauliflower into the skillet and cook until the cauliflower is warm, 3 to 5 minutes. Season with salt and black pepper; serve hot.

Cold Cauliflower Salad

1 head of cauliflower, cut into florettes
Chopped Olives (to taste)
Raisins
Newman's Own Oil & Vinegar Dressing

Blanch cauliflower in boiling water for 1 min.
Put in ice bath (bowl of icy water) for 1 min.
Drain off the water.

1 hour before serving, mix all of the above and let sit in the fridge until ready to serve.

Coconut, Pecan cupcakes

Cupcakes:

White cake mix
1 cup sour cream
½ cup water
½ cup oil
4 eggs
Vanilla instant pudding (large)
2 tsp coconut extract (add more if you want a stronger coconut taste)


Mix all ingredients according to cake mix recipe, then add-
Chopped toasted pecans
Shredded coconut
Try 3/4 cup of each and then add more if you want. I like it pretty chunky.

The batter will be very thick. I put about ¼ c. in the cupcake liner.

Bake 350 degrees for 22-24 min

Approx. 30 cupcakes

Frosting:
1 stick of butter
4 cups powdered sugar
1/3 cup milk
2 tsp. coconut extract (add more if you want a stronger taste)

Add-
Chopped toasted pecans
Shredded coconut
 (about 3/4 cup of each again)
** instuctions for toasting pecans**
Toasted Pecans

You can also toast any kind of nut in a hot oven. Pre heat an oven to 350-425 (honestly, it doesn’t matter very much). Place your nuts on a baking sheet and bake away for a few minutes, watching carefully and shaking occasionally. They are done when golden and fragrant - 5-10 minutes. Oven toasted nuts are a bit slower than stove top toasted nuts, but will be more uniformly browned without needing the use of oil.

Oreo Truffles

Ingredients

1 18-oz. pkg. chocolate sandwich cookies with white filling, finely crushed

1 8-oz. pkg. cream cheese, softened

1 lb. white baking chocolate, melted

Directions

1. In large bowl combine crushed cookies and cream cheese. Beat with mixer on low speed until well blended. Form 1-inch balls by hand. Dip balls in white chocolate; place on baking sheet covered with waxed paper. Refrigerate 1 hour or until firm. To store, cover and refrigerate. Makes 50
small truffles or 30 larger truffles.

You can also dip them in milk chocolate for a yummy treat.

*Eilyn's house in January*