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Archive for the ‘Bread’ Category

I’m a little short on time this week as the summer semester has begun but I have the promised recipe! When I return with longer posts I’ll know infinitely more about wines, liqueurs, and beers. I can’t wait to share some of the fun with all of you! In a way less school-is-boring way that is :D. Well here it is boys and girls!

Rosemary Ginger Shortbread

Serves: at least 12, this is uber rich stuff!

1 lb (2 cups) Butter, softened

1 3/4 cups Sugar

4 cups Flour

1 tsp Kosher Salt

2 large Eggs, beaten

1 cup Crystallized Ginger, chopped

3 tbsp Fresh Rosemary, chopped (may use 2-3 tsp dried rosemary for a milder flavor)

Directions:

Preheat the oven to 350 degrees.

Cream butter and sugar together until light and fluffy.  In another bowl sift together flour and salt to add some air. Add this mixture to the butter and sugar and mix just until combined. As always, do not over-mix. Add approximately 3/4 of the beaten eggs and reserve the remaining 1/4 for a glaze. Add the chopped ginger and rosemary and mix until well incorporated.

Spread the mixture into a 9″x13″ pan. No need to grease it; it has plenty of butter already in there! Mix that 1/4 egg mixture with 1 tablespoon of water until a pale yellow color. Brush this over the shortbread batter.

Bake at 350 degrees Fahrenheit for 35 to 45 minutes, until glaze is a light golden color and a toothpick comes out clean. Cut into 2″ bars when cool!

You might think 2″ is really tiny when you look at it, but these babies are like tasty flavor powerhouses!

Give ’em a try today!

Eat well and love much,

The shortbread girl

ps- I hope you see one of these at least once in your life!

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As a southern girl, I grew up eating biscuits. They’re a breakfast staple! And though I may enjoy the flavor of biscuits from a can as much as the next gal, they never do quite measure up to fluffy, homemade, flaky biscuits. However! The biscuit gods have made it less than pleasant for us little cooks to make said fluffy masterpieces. In particular, I happen to despise using a pastry cutter to “cut” in the butter…

And then Alton Brown showed me the light. I love Alton Brown.

Not more than my husband of course…

moving on.

Lets gather our family of friendly ingredients!

Including: Shortening, baking powder, baking soda, salt, buttermilk, flour, and *not pictured* butter.

And….your food processor! That’s right baby, we are not breaking a sweat today! Let the food processor do allllll the work.

Go ahead and dump all your dry ingredients into the food processor.

And give them a whirl. Then add your shortening and cold butter. Process until the mixture looks like coarse sand. Like this!

It feels so nice to be cheating the biscuit gods. Alright, now this next part almost ended in disaster for me and my 7 cup food processor. Pour the buttermilk into the work bowl of your processor, and quicker than I did, turn it on to mix it all together. I waited too long to begin the mixing, and consequently, some of the buttermilk leaked out the bottom of my bowl…thankfully, my cheater machine and I are both still functioning mostly perfect. Anways…mix all the ingredients until it looks something like this.

Turn your dough out onto a floured surface.

Gently fold the dough over onto itself and knead for about 30 seconds, just until the dough is smooth.

Roll out your dough…

And grab your biscuit cutter…or the top of a ball jar lid if you’re me and don’t have any biscuit cutters…or cookie cutters that aren’t Christmas themed.

After you’ve run out of whole biscuits to cut from the dough, gather the pieces, re-roll the dough and cut out as many as you can.

Lay your biscuits on a (preferably aluminum) sheet pan, lightly press a shallow dent into the top of each biscuit to help the tops stay flat.

After you bake these babies you would not believe what comes out of the oven…

Sky high and fluffy biscuits! I slathered on sausage gravy with fresh pork sausage I got this weekend from my coop.

*sigh* These are inexplicably perfect.

Perfect Biscuits

Adapted from Alton Brown’s Southern Biscuits recipe in Good Eats: The Early Years

2 2/3 cups Flour

4 teaspoons Baking Powder

1/4 teaspoon Baking Soda

3/4 teaspoon Kosher Salt

2 tablespoons Unsalted Butter, chilled

1/4 cup Shortening, chilled

1 cup Buttermilk, chilled

Directions

Preheat the oven to 400 degrees.

Add all dry ingredients to the work bowl of a food processor with the dough blade attached. Pulse three times to mix together.

Place butter and shortening in work bowl and mix until it resembled coarse sand. Add buttermilk and mix until dough comes together.

Dump dough onto a floured surface and fold dough over onto itself, kneading it until it gets soft. Do not knead for over a minute or the heat of your hands will cause the dough to become too soft.

Roll dough out to 1/2 to 1 inch thick and press into 3 inch rounds. Place rounds onto sheet pan and bake until biscuits are a light gold on top, 15 to 20 minutes.

Eat and enjoy!

Eat well and love much you beautiful people,

Cheater Sarah

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I love sweets and finger foods that go with tea and coffee. For example, I love cupcakes, candies, brownies, blondies…the list just goes on and on.

I love sugar and sugar loves me…

One delightful example of sweets that I love to make at home and have for breakfast, tea time, or coffee dates are these wonderful scones. My mom passed this awesome recipe to me. The complex flavor from the slight tang of sour cream makes these out of this world! Try ‘em now. You won’t regret it!

Sunrise Scones

Ingredients:

  • 1-½ cup Flour
  • ¼ cups Sugar
  • 1-½ teaspoon Baking Powder
  • ½ teaspoons Salt
  • ½ cups Cold Butter, Cut
  • ½ cups Dried Fruit, Cut Into Small Pieces If Bigger Than Raisin Size
  • ¼ cups Sour Cream
  • ¼ cups Milk
  • 1 whole Egg, Lightly Beaten For Egg Wash (Optional)
  • Coarse Sugar, For Sprinkling

Directions:

Preheat oven to 400 degrees.

Combine dry ingredients (flour, sugar, baking powder, salt). Cut in butter with pastry cutter.

Stir in dried fruit (I love dried cranberries, sometimes mixed with chopped dried apricots), sour cream, and milk. I find it easiest to get in with my hands at this step, as the dough is a little crumbly without some manual help. Don’t use your hands too much though. You don’t want to melt the butter. We just want it to come together enough to roll the dough out.

Roll out the dough to 1/4″ to 1/2″ thick. Cut into whatever shape you fancy, brush with egg wash, and sprinkle coarse sugar on top.

Bake for 12-15 minutes at 400 degrees. When they come out, the sugar will have formed a crunchy crust and the tops of the scones will have a light brown tinge toward the edges. They’re so tender on the inside, you’ll wonder how you lived with Starbucks scones so long.

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