2 Ingredient Biscuits

A good recipe can often be used in different ways. My previously posted 2 Ingredient Bread is the simple recipe used for breakfast in biscuit form. Divide the dough into a dozen drop biscuits for delicious, tender, and crusty biscuits.  They may not be as pretty as the traditional rolled and cut biscuits, but this is so quick and tasty.  To make flat bread in the same way, simply flatten out the pulled pieces.

2 Ingredient Biscuits

1 cup whole fat Greek yogurt

1 cup self-rising flour

Preheat oven to 400 degrees.  Prepare a baking sheet by lining with parchment paper. Put flour into a large mixing bowl.  Make a well in the center and add yogurt.  With your hands, begin gently pulling some of the flour over into the yogurt, repeating until the 2 ingredients are a shaggy dough you can shape into a ball.. Knead gently and pull off pieces to place on the baking sheet.  This will make 9 -12 small biscuits or 6 large ones.  Bake for 15 to 20 minutes or until turning golden brown.

Blueberry Muffins

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Fresh blueberries usually disappear before I have a chance to cook with them, because we love them fresh, with yogurt, and in smoothies. But prices have been good lately and I decided to use some of the most recent purchase making these fresh blueberry muffins. These were wonderful fresh from the oven, but this makes a large batch, so I stored them in the refrigerator for breakfasts and snacks. This recipe has more berries than most, so they are moist, full of berry goodness, and a little crumbly – yum!

Blueberry Muffins

12  cup butter, at room temp

1 cup sugar

2 large eggs

1 teaspoon vanilla

2 teaspoons baking powder

1teaspoon salt

2 cups flour

1cup milk

2 1cups fresh blueberries

1 Tablepoon sugar and 1.2 teaspoon nutmeg for topping

Heat oven to 375°. Mix 1 Tablespoon sugar and 1/2 teaspoon nutmeg for topping and set aside.

Grease 18 regular-size muffin cups  In bowl, mix butter and sugar until creamy.Add eggs one at a time, then beat in vanilla, baking powder and salt.

Fold in half of flour, followed by half of milk. Repeat for other half. Fold in blueberries.

Spoon into muffin cups and sprinkle topping  onto each muffin.

Bake 15 to 20 minutes, until golden brown and test done..

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Rosemary Corn Cakes

001These corn cakes are delicious with last week’s posted recipe for Cheese Broccoli Soup!  My sister sent me the recipe, originally found on Rachel Ray’s cooking show.  I made a few small changes and will certainly make these again soon. I cooked mine in my old iron skillet friend and they reminded me of the corn bread cakes my mother used to cook this way.  She never used fresh herbs and although bacon was a staple at our house, she never used Pancetta, but I think she would love these, and probably crumble them into a glass of buttermilk!

Rosemary Corn Cakes

1 box (8 1/2 ounces) corn muffin mix (recommended: Jiffy)
1 egg
2 tablespoons butter, melted
3/4 cup milk
3 tablespoons finely chopped fresh rosemary leaves
1/3 cup chopped prosciutto (substitute crumbled crisp bacon or ham if you like)

Tabasco sauce (optional)

Put muffin mix, egg, and  butter in mixing bowl ,add milk, rosemary, chopped prosciutto and a few dashes of Tabasco.  Heat iron skillet and coat lightly with butter.  Form small cakes, 2 to 3 inch circles and cook cakes until golden on each side, then repeat with remaining mixture. Don’t crowd the skillet, the batter expands as the cakes brown.

Delicious as is, or drizzled with maple syrup or honey.
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/sweet-savory-menu-rosemary-corn-cakes-prosciutto-chicken-sausages-hot-and-sweet-peppers-recipe.print.html?oc=linkback

Two Ingredient Biscuits

010I confess, I very rarely make scratch biscuits these days.  Most of our breakfasts consist of Smoothies made with Greek Yogurt and fruit, a healthy cereal, or eggs with whole grain toast. OK, I confess to using Pillsbury Grands, or my new favorite and more health Immaculate Baking company refrigerator biscuits.  But my husband loves homemade biscuits, and I made these for him.  I was curious about using only the two ingredients, but it worked, and I used a biscuit cutter passed down to me which belonged to my grandmother, Mary Clyde Curley Terrell, or “Clyde” and she was called all her life.  Nothing fancy to have endured for so long – this biscuit cutter is simply a small tin can with holes punched in the bottom.  I love it.  And I loved Grandma.  She was born on March 25, 1887, so her birthday was this week, and I thought about her alot when I used her little tin cutter.

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Two-Ingredient Biscuits

Yield: 24 biscuits

2 1/2 cups self-rising flour, divided
1 1/2  cups heavy cream, divided

Butter, because you will butter your pan, and also because you really need butter with hot biscuits!

Preheat oven to 425 degrees.

Lightly butter baking pan, or spray with cooking spray if preferred.

Whisk 2 cups of the flour in a large wide bowl,  and set aside the remaining flour. Make a deep hollow in the center of the flour with your fist. Slowly  stir in  1 cup of cream, reserving remainder of cream, into the hollow with a rubber spatula or spoon, using broad circular strokes to pull the flour into the cream. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If it seems dry and crumbly and the flour is not being worked in, sprinkle reserved cream,a little at a time to incorporate the remaining flour. The dough will be sticky looking and not very smooth.. If the dough is too wet, use more flour as you begin to shape

. Lightly sprinkle a plastic sheet,tea towel,  or other clean surface with some of the reserved flour. Turn the dough out onto this , and sprinkle the top of the dough lightly with flour . With floured hands, fold the dough in half and pat it into a round, using a little additional flour only if needed. Flour again if sticky and fold the dough in half a second time.

If the dough is still clumpy, pat and fold a third time. Pat dough into a 1/2-inch-thick round for normal biscuits, a 3/4-inch-thick round for tall biscuits, or a 1-inch-thick round for giant biscuits. Brush off any visible flour from the top. For each biscuit, dip a biscuit cutter into the reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, but the more the dough is worked, the less tender the biscuits will be

.Using a metal spatula, move the biscuits to baking sheet. Bake the biscuits on the top rack of the oven for a total of 10 to 14 minutes, until light golden brown. When they are done, remove from oven and lightly brush tops with melted butter. Serve hot.

Adapted from a recipe in  “Mastering the Art of Southern Cooking,” by Nathalie Dupree

Gingerbread House, Now and Then

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Gingerbread House Cake, 2012

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Gingerbread House, 1973

Almost 40 years ago, in this picture our sons Benjamin, Jeremy, and Sean admire one of the first gingerbread houses I ever made.  They did help!  We didn’t know that many years later, Sean’s 10 year old daughter would be baking and I would be helping her!

Skye and I enjoyed making a wonderful gingerbread house cake this year.  A simple dusting of “snow” was all the decoration needed and this cake is definitely a joy to eat. Nordic Ware has a collection of these pans, which range from this size down so you could make a whole gingerbread village!  We used the gingerbread recipe that came on the Nordic Ware cake pan label, but any 9 cup bundt cake recipe will work.  Next time we will use a recipe that includes dark brown sugar and/or dark molasses so the cake will be a darker color.  This recipe from the February 2000 issue of Gourmet Magazine uses both, as well as dark beer.  I seldom post a recipe I haven’t tried, but maybe this is one we can try out together.  Let me know what you think.  If you don’t have the house cake pan, use a traditional bundt pan.

Gramercy Tavern Gingerbread Cake
by Claudia Fleming
Gramercy Tavern, New York, NY
1 cup oatmeal stout or Guinness Stout
1 cup dark molasses (not blackstrap)
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Pinch of ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
Confectioners sugar for dusting

Special equipment:
a 10-inch (10- to 12-cup) bundt pan

Accompaniment: 
unsweetened whipped cream

Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess.

Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.

Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.

Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.

Serve cake, dusted with confectioners sugar, with whipped cream.

Gingerbread is better if made a day ahead. It will keep 3 days, covered, at room temperature.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Gramercy-Tavern-Gingerbread-103087#ixzz2GGlYyRam

Brown Rolls

This recipe has been tucked into my file box for nearly 50 years!  Before we were married , Joe and I enjoyed the company of a couple who later moved to Midland, Texas.  Staunch Texas A&M fans, they often attended football games and alumni gatherings wherever they lived, so naturally they accepted an invitation to an alumni event in their new city.  Carrying their picnic potluck contribution, they drove up to the covered park pavilion and joined the large crowd of fellow supporters already immersed in catching up conversations and general hilarity. Since they were new to the area, they were not surprised to feel like they didn’t know anyone, but joined right in with group fun, and of course, group food. After a satisfying intake  they grabbed some more iced tea and settled down to relax and wait for the videos of recent Aggie games that were always shown on big screens at social occasions like this.

After a while, when there were no screens being set up, they asked about it, got a puzzled look and when some comments about the most recent A&M football victory did not get an expected response,  a discovery was made. They had just attended a local bank employee picnic where they had eaten their fill! They found this much less amusing than all the bank workers, and soon left in embarrassment, driving away with none of the bravado with which they arrived. I confess that I never really asked what they took to the picnic, but it is likely that the offering was Brown Rolls, the recipe which was given to me in July, 1963.

Brown( AKA Gig’Em Aggie) Rolls

1. 2/3 cup sugar
1 cup Kellogg’s All Bran
2 teaspoons salt
¾ cup Crisco

2. Pour 1 cup boiling water over above ingredients and cool.
3. Beat 2 eggs in small bowl
4. Dissolve 2 packages of yeast in 1 cup lukewarm water.
5. Mix all 3 solutions together

6. 6 cups of flour, sifted.

7. Stir, and mix all together very well. No kneading. Let rise about 2 hours Punch down and roll on floured board. Cut with round cutter and let rise about 2 hours again. Bake.

Store unused portion in refrigerator. Will keep for days. Delicious!

Welcome!

Welcome to Kitchen Keepers, a blog for sharing good memories, good stories and good recipes.  I have been asked to record family recipes which have been favorites for many years, adding to their story every time they are prepared and enjoyed as well as those newcomers which have their own story.  Since I believe growing and preparing your own food is not only a pleasure but an art which is worthy of passing on, I am pleased to begin.

  Gathering around our table has been so much more than providing physical nourishment for me.  For as we gather, whatever the table shape may be, we form a circle, a place of conversation and knowing and caring.  Expressing our gratitude for the provision of food and family, giving thanks for bread and baker, we enter a sacred space.  Welcome.