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Post by whatif on Oct 29, 2017 10:18:26 GMT -6
I love au gratin potatoes, nana! And that reminds me that I mentioned in the Shoutbox yesterday that I would post my cast-iron biscuit recipe...
This recipe came with a cast-iron biscuit pan that was given to me many years ago as a birthday gift. I've never tried to make it in any other pan, so I can't vouch for how they would turn out if anyone experiments with other pans.
Another thing to note is that I don't preheat the oven, but only set the temperature once the pan is in the oven.
These are soooooo good topped with butter and jam, but could be equally good topped with gravy!
Cast-Iron Buttermilk Biscuits
2 c. flour
1 T. baking powder
1/4 t. baking soda
2 t. sugar
1/2 t. cream of tartar
1/4 t. salt
1/2 c. butter
1 1/4 c. buttermilk
In a medium bowl combine dry ingredients. Cut in butter. Stir in buttermilk until just blended. Drop dough into cast-iron biscuit pan, filling quite full.
Place pan in oven. Set temperature to 450°. When temperature is reached, bake 6 to 7 minutes or until biscuits are golden brown and toothpick inserted in center comes out clean. Don't overbake or they will become hard.
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Post by nana on Oct 29, 2017 10:47:11 GMT -6
I love au gratin potatoes, nana! And that reminds me that I mentioned in the Shoutbox yesterday that I would post my cast-iron biscuit recipe...
This recipe came with a cast-iron biscuit pan that was given to me many years ago as a birthday gift. I've never tried to make it in any other pan, so I can't vouch for how they would turn out if anyone experiments with other pans.
Another thing to note is that I don't preheat the oven, but only set the temperature once the pan is in the oven.
These are soooooo good topped with butter and jam, but could be equally good topped with gravy!
Cast-Iron Buttermilk Biscuits
2 c. flour
1 T. baking powder
1/4 t. baking soda
2 t. sugar
1/2 t. cream of tartar
1/4 t. salt
1/2 c. butter
1 1/4 c. buttermilk
In a medium bowl combine dry ingredients. Cut in butter. Stir in buttermilk until just blended. Drop dough into cast-iron biscuit pan, filling quite full.
Place pan in oven. Set temperature to 450°. When temperature is reached, bake 6 to 7 minutes or until biscuits are golden brown and toothpick inserted in center comes out clean. Don't overbake or they will become hard.
I am going to try these. I also have dried spit peas on shopping list your recipe with split peas and ingredients for sawdy's recipe too. I have been out of sorts since the refrigerator broke trying to use what I have. Have to make Beatrice's Banana pie too. Working my way thru the recipes. |
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Post by whatif on Oct 29, 2017 10:52:02 GMT -6
Yes, fridge troubles can test the bounds of one's culinary creativity!
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Post by sawdy on Oct 29, 2017 15:15:29 GMT -6
I made mussels for the first time the other night and they were a hit with both my kids. One of my kids loves mussels and the other never liked them until now.
Mussels in kid friendly sauce (search online for procedures of cooking mussels)
Steaming liquid:
2 cloves garlic
Cooking white wine
Water
Strain liquid and reduce, adding more saffron and garlic if you desire, a squirt of lemon juice, one pulverized mango, and one finely chopped yellow pepper.
Reduce to desired consistency. Add 1 cup cream and add at least two tablespoons butter. Toss cooked mussels in sauce.
Serve with a yummy fresh baguette.
My kids ate them so fast and even ate the majority of the broth, which is rare for our land-locked red-meat eating family to so thoroughly enjoy something from the sea.
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Post by nana on Oct 31, 2017 9:44:15 GMT -6
Temper chocolate. If you warm chocolate in a bowl on a heating pad and keep it BELOW 88 degrees, 80 degrees to 86 degrees is best, just barely melted, you will not break temper but you must keep a close eye on it and stir it often. Try to keep it at the lowest temp you can otherwise you will break temper, the lower the better. This works well if you need a small amount of chocolate. If you found you broke temper just take a chunk of chocolate and stir the chocolate with the chocolate chunk until it no longer melts. Or you can melt it and seed it, re-temper it. Larger amounts of chocolate can be kept on a heating pad to keep it within dipping range longer. You can also put a kitchen towel on the heating pad to buffer and diffuse the warmth even more. Grated chocolate melts the quickest. www.thespruce.com/how-to-temper-chocolate-520315www.cakecentral.com/forum/t/57687/keeping-chocolate-meltedHow To Easily Temper Chocolate ! / How to temper chocolate chips How To Temper White Chocolate Tutorial - Detailed BUT EASY ! Science: How to Temper Chocolate with This Easier Method Dip your own fruit, cookies, rolled fillings, bacon, pretzels, nuts. You can make a chocolate bowl(s) too by dipping balloon(s) in chocolate, place on parchment paper where you want the bottom of the bowl, let it cool and carefully snip the top of the balloon and peel out. If you are making a bigger bowl you may need to dip it twice. These cost a small fortune at the store and you can do it yourself so cost efficiently. Place all dipped items on parchment paper for easy release. Dip your own fruit, fresh or dried. Make your own kitkats with sugar wafers Dip your own oreos Drizzle over cookies, cakes Dip coffee beans Drizzle over popcorn, chips, chex, nuts, pretzels , salty and sweet hits the right notes. Milk chocolate, dark chocolate and white chocolate or flavored chips. The choices and combinations are endless. |
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Post by nana on Oct 31, 2017 10:46:49 GMT -6
I made mussels for the first time the other night and they were a hit with both my kids. One of my kids loves mussels and the other never liked them until now. Mussels in kid friendly sauce (search online for procedures of cooking mussels) Steaming liquid: 2 cloves garlic Cooking white wine Water Strain liquid and reduce, adding more saffron and garlic if you desire, a squirt of lemon juice, one pulverized mango, and one finely chopped yellow pepper. Reduce to desired consistency. Add 1 cup cream and add at least two tablespoons butter. Toss cooked mussels in sauce. Serve with a yummy fresh baguette. My kids ate them so fast and even ate the majority of the broth, which is rare for our land-locked red-meat eating family to so thoroughly enjoy something from the sea. That is so awesome!
Some children are so picky while others will eat almost anything. With a family finding the middle balance can be difficult at times.
Hubby doesn't eat seafood so when we have left overs for 1, I will make a piece of fish, tuna salad or seafood for me.
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Post by nana on Oct 31, 2017 13:17:39 GMT -6
Party Ryes
2 Loaves party rye cocktail bread
2 LBs Velveeta
2 LBs pork sausage (I use RB Rice medium)
1/4 cup catsup
1 teaspoon oregano
1 teaspoon Worcestershire sauce
Brown sausage and set aside.
Cut velveeta into cubes and place in a double boiler with water in the bottom of boiler. Melt velveeta stirring until melted and smooth. Mix in catsup, oregano, and Worcestershire sauce until incorporated. Crumble cooled sausage into small pieces and add to the cheese mixture, mix until fully incorporated.
Turn burner off.
Keep the mixture on the water pan to keep it from cooling while spreading. Spread 1 to 1 1/2 tablespoons on each slice of bread and put on a cookie sheet. Continue until mixture is gone.
You can bake them off now or put them in a ziplock with parchment paper between layers and refrigerate or freeze until ready to use.
Bake at 450 for 5 to 10 minutes, until lightly browned and bubbly.
I make a half batch and spread it on a slices of full size rye for dinner and serve with a salad.
You can use any bread you like.
When using dried spices if you rub it in the palm of you hand before adding to recipes it will make it more flavorful.
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Post by Natalie on Oct 31, 2017 21:00:12 GMT -6
The kids thought the rice was too sweet, but I may try it again, just with less sugar.  I have couple of new recipes I am going to try this week. One is a chicken bacon casserole. How can you go wrong with chicken AND bacon! |
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Post by nana on Nov 1, 2017 6:14:15 GMT -6
Things on my bucket list:
Clotted cream
Choux pastry, Pâte à Choux
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Post by whatif on Nov 1, 2017 22:42:48 GMT -6
What is clotted cream, nana?
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Post by nana on Nov 2, 2017 7:40:28 GMT -6
What is clotted cream, nana? Clotted cream is a heavy spread cream that is served in England with tea or high tea for scones and biscuits. It is not hard to make, it is very simple, just never made it.
Clotted cream with jam or lemon curd on biscuits or scones, yummy. I think it would be very good on your cast iron biscuits, I believe the strained liquid could be used as the buttermilk in your recipe.
Clotted Cream - How to Make Clotted Cream - Devonshire Cream Recipe
HOW TO MAKE CLOTTED CREAM - Devonshire or Cornish Cream
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Post by nana on Nov 2, 2017 11:32:28 GMT -6
Just made some pear filling, we have 2 pear trees.
Peel your pears, apples, peaches with this method, it is quick and easy. Pears and apples take longer.
Trick for Peeling Pears
Quick and Easy Way to Peel Pears
Peel your pears, cut the ends off, cut the pear in half lengthwise, take a melon baller or a metal cupped measuring teaspoon and core the center with the seeds and gritty part out. Cut in chunks for filling and put in cold water with lemon juice until you have enough to cook.
Transfer to pan, add a splash of lemon juice and sugar. I use 1/2 cup to 1 cup sugar depending on how sweet the pears are and what I am making them for, for a 6 qt pan. Add a pinch of salt. Bring to a simmer and add cinnamon, stir. Cook until soften but not falling apart. Make a slurry of water and corn starch and thicken to desired consistency. Turn heat off, add 3 to 4 tablespoons butter and a couple teaspoons of vanilla. Let cool and make what ever you want or place in containers, zipbags or jars and freeze.
I was out of cranberries but often times add dried cranberries right before turning the heat off.
This will work for apples and peaches too.
You can also can them.
The quick pealing is also fast for getting fruit ready to dehydrate, just cut into strips.
Chose the spices to use and change them up, cinnamon, cloves, nutmeg, Chinese 5 spice (use sparingly) , all spice, cardamom, pumpkin pie spice, anise, anything you like.
Also chose your sugar, white or brown will work or a blend of them.
Peach sauce is an often over looked sauce, pear sauce and apple sauce, all can be made as above, just adjust the slice, sugar, corn starch slurry, butter, vanilla and spices to suit your taste.
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Post by nana on Nov 2, 2017 12:05:26 GMT -6
If you can, watch this:
NO-NO! Don't Do This With Your Canned Goods! ~
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Post by whatif on Nov 2, 2017 12:19:15 GMT -6
What is clotted cream, nana? Clotted cream is a heavy spread cream that is served in England with tea or high tea for scones and biscuits. It is not hard to make, it is very simple, just never made it.
Clotted cream with jam or lemon curd on biscuits or scones, yummy. I think it would be very good on your cast iron biscuits, I believe the strained liquid could be used as the buttermilk in your recipe.
That is awesome, nana! Thank you! |
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Post by Natalie on Nov 3, 2017 16:40:51 GMT -6
nana--I don't can, but that was interesting. My mom canned a lot when I was little. I didn't pay much attention though. I made chicken tacos tonight. My son wanted to help me make something in the crockpot. So, we put in three good sized chicken breasts, sprinkled them with taco seasoning, and then added in 6 oz of cream cheese and 1/4 cup water. He found shredding the cooked chicken a bit tricky at first, but it's an easy meal for a kid to make. I think we will put in less cream cheese next time. The directions were to roll the meat in tortillas and bake in the oven for a bit. I didn't have any tortillas, but we had hard shells already so that is what we went with. |
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