Who can resist fresh baked goods? not me... I love these quick and easy 'biscuits' - I think you will too!
you can fold in any berry really...and change up the zest from lemon to orange or even - lime! Blueberry Lemon Biscuits {with vanilla bean glaze} Ingredients: Biscuit Dough 2 cups flour 1 cup cold milk 1⁄3 cup sugar 5 Tablespoons butter 4 teaspoons baking powder 1 teaspoon salt 4-6 ounces blueberries 2 teaspoons lemon zest Glaze 1 cup powdered sugar 1⁄8 cup water 1 teaspoon vanilla bean paste 1⁄2 teaspoon lemon juice Directions: Plan Ahead: before baking - place butter in freezer at least 2 hours ahead of making dough. Preheat oven to 450°F Mix salt, sugar, flour, and baking powder in a large bowl. Sift that dry ingredient mix before proceeding to next step. Add cold milk into the sifted dry ingredients and mix. Once the dough begins to form - grate the frozen butter evenly over dough. Fold dough, and knead until all butter is spread evenly throughout dough. Take blueberries and lemon zest and fold into dough gently. With floured hands and a large spoon, drop biscuit sized dough balls into a parchment lined cookie sheet and slightly pat into a biscuit shape. Bake in oven for 9-12 minutes. Melt 1 tablespoon butter in the microwave, and brush tops of finished biscuits. When the biscuits are cooled slightly, mix the glaze ingredients in a bowl, and drizzle over biscuits. Recipe and Photos by: Diane Baker for Canning and Cooking at Home
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My Personal Review: This bread is beautiful and easy to make with a short rise time and no second rise or knead. The original recipe from King Arthur Flour is called "English Muffin Toasting Bread" but, sorry - I don't see, nor taste that "English Muffin" effect...This is superb for toast and sandwiches or even a grilled cheese. It is a plain bread but, soft and quick to bake (no need for a dough hook on your mixer either!) I can't wait to test out adding in raisins and a swirl of cinnamon into this to see what the results would be (I'll keep you updated) Being plain isn't a 'bad' thing, it's just different then other breads I've baked which were sweeter. I will definitely be making this again weekly and not worry about buying sandwich bread at the store. I personally would rather call this "sandwich bread" that makes excellent toast. ~Enjoy! Diane English Muffin Toasting Bread Ingredients
Directions 1) Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl. 2) Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don't have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water. 3) Pour the hot liquid over the dry ingredients in the mixing bowl. 4) Beat at high speed for 1 minute. The dough will be very soft. 5) Lightly grease an 8 1/2" x 4 1/2" loaf pan, and sprinkle the bottom and sides with cornmeal. 6) Scoop the soft dough into the pan, leveling it in the pan as much as possible. 7) Cover the pan, and let the dough rise till it's just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn't be more than, say, 1/4" over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn't very cold. While the dough is rising, preheat the oven to 400°F. 8) Remove the cover, and bake the bread for 22 to 27 minutes, till it's golden brown and its interior temperature is 190°F. 9) Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing. Yield: 1 loaf. Recipe by: King Arthur Flour Photo and Review by: Diane Baker for Canning and Cooking at Home I am a sharing a family favorite. Traditional Asada is grilled usually to bring out flavors with a bold marinade or rub. This Braised Pulled Pork Carne Asada is actually braised in a pan on the stove-top to seal in flavors, rubbed with bold spices and set in a slow cooker all day to tenderize the meat to the point where it is "fork tender" and can be shredded before serving. I serve this dish "family style" with flour tortillas, black olives, cheeses, tomatoes, sour cream, avocado slices, fresh shredded lettuce, onion and a side of sauce/s {green chile sauce is great with this} It's a build-your-own dinner and the taste is wildly intense and flavorful ~Enjoy! Diane
"Braising is simply a cooking method that involves browning meat in oil, then cooking it in a small amount of liquid in a tightly covered pan, either on the stove-top" Braised Pork Carne Asada {Slowcooker} Ingredients: 3 1/2 Lbs Boneless Pork: Butt, Loin, Shoulder or Similar 2 Tbs vegetable oil Rub: 4 Tbs chili powder 1/2 Tbs kosher salt 2 tsp ground cumin 1 tsp cayenne 1 tsp onion powder 1 tsp garlic powder 1/4 tsp cinnamon Pinch of ground cloves 2 cups chicken stock or broth Directions: Using paper-towel, pat meat dry, place vegetable oil in pan on stove-top, and sear over medium-high heat until each side of your cut of meat is browned (make sure to have a splatter guard/lid handy as oil is hot and can pop) Sear each side about 4 mins - browning the meat as you turn pork over. Once all sides are browned, place meat into slow-cooker that has the 2 cups of chicken stock/broth added to it. In a small bowl, mix together all your rub spices and sprinkle all over your cut of meat in slow-cooker, gently rub into all surfaces of the browned pork. Place the lid on slow-cooker to lock in steam/moisture and set to Medium and cook, 8-10 hours. (High setting cooks in approx 6-8 hours) the lower and slower you can cook this - the better tasting. You want to be able to use two forks to pull apart and shred the meat right in your slow cooker, and mix into any liquid remaining in slow-cooker. Serve hot with your favorite flour tortillas and toppings. Recipe and Photos by: Diane Baker for Canning and Cooking at Home Homemade Hamburger Buns Ingredients: Dough 3/4 to 1 cup lukewarm water (I use a digital thermometer to make sure my water is the proper temp to activate my yeast (mine needs to be 90-100) 2 tablespoons butter, cubed 1 large egg 3 1/2 cups King Arthur Unbleached All-Purpose Flour 1/4 cup sugar 1 1/4 teaspoons salt 1 tablespoon instant yeast *For best dough ball results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time. **I use my Kitchen-Aide mixer and if the stainless bowl I am mixing in looks too wet on the bottom, I need to add a bit more flour and if the sides of bowl are all dry and crumbly, I add a bit of water...I do live at 5280+ altitude and a rather dry climate but, this works for me. Topping 3 tablespoons butter, melted Toasted Sesame Seeds or Poppy Seeds, optional Directions 1) Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough. 2) Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk. 3) Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy. 4) Brush the buns with about half of the melted butter. 5) Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter and sprinkle on any optional seed toppings. The butter will give the buns a satiny, buttery crust. 6) Cool the buns on a rack. Slice and serve. Store for up to two days un-refrigerated in a sealed, airtight container. Recipe Notes I do preheat my oven to 170 while making my dough and as soon as my oven reaches that temp, I turn it OFF and crack the oven door a bit until my dough ball is ready. I also love using a clean, new plastic, clear shower cap to cover my mixing bowl with the dough - just seems to work better then any towel I've tried. I place the bowl with dough covered with the shower cap into the turned OFF oven that is slightly warmed (aka my proofing box) Yield: 8 large buns. Recipe by: King Arthur Flour Photos by: Canning and Cooking at Home I have a husband that is always on a quest for "the perfect burger." He doesn't want it choked full of fancy spices and cheeses (just sea salt and ground pepper) ...just a good ole fashioned - American...BURGER! I think I've made him happy (ok, I know I have because he was elated with this last batch of burgers, my secret weapon - homemade buns!) I know, you can spend .99 cents and get 8 from the store but, these are SO EASY to make that you won't be sorry you gave it a try!! These homemade buns are 500% better then anything I've tried in the past. Soft, light and airy but, hold up to the task of not falling apart with the juicy burger added. Toasted or not, its up to you...I made the dough around noon time so that I could give it time to rise, bake and cool - plan on starting your dough at least 4 hours before you cook your burgers (don't worry - most of that time is 'hands-off' time) I found this recipe from my good friends over at King Arthur Flour. I love making their breads and using their flour. I hear that they will be hosting online baking courses too - so, be sure to check them out! As always, if you have any questions - feel free to email me through this page OR visit me on Facebook. ~Enjoy! Diane |