ANZAC BISCUITS

Commemorating ANZAC day.

ANZAC BISCUITS

2 1/4 cups rolled oats
2 cups unsweetened shredded coconut
1 1/2 cups flour
1 cup sugar
1/3 cup boiling water
1 1/2 teaspoons baking soda
10 1/2 tablespoons unsalted butter
3 tablespoons golden syrup

Heat oven to 350F.
Whisk oats, coconut, flour and sugar in a bowl. Stir water and baking soda in another bowl. Melt butter and syrup in a 1 quart saucepan over medium heat, add baking soda mixture. Stir wet ingredients into dry to make a thick dough. Drop cookies onto parchment paper lined baking sheets by the tablespoonfuls. Bake until golden, 10 to 12 minutes.
Enjoy!

Recipe adapted from Saveur, Number 162
www.saveur.com/‎ 

CHERRY SCONES and SWEET CINNAMON BISCUITS and CHEESE BLINTZ HOT CAKES

All of this icy, snowy, freezing weather, resulting in the kids being home from school, makes me want to cook a warm, delicious, breakfast for them. Not having to rush out the door to school enables us all to have an easy, relaxing, nurturing morning, and to eat well.

CHERRY SCONES

1 1/2 cup self-rising flour
1/4 teaspoon cream of tartar
2 tablespoons granulated sugar
2 tablespoons brown sugar
1/2 stick butter, cut into pieces
10 candied cherries, cut into halves
3/4 cup almond milk
Double Cream (recipe follows)

Heat oven to 400F.
In a large mixing bowl, stir together flour, cream of tartar and sugars. Cut in butter. Stir in cherries. Add milk and stir to form a sticky dough. Fold dough over a few times on a floured surface until just combined. Flatten to about 1/2 inch thick. Cut with a round biscuit cutter and place on cookie sheet.
Bake for about 12 minutes. Serve with Double Cream.

DOUBLE CREAM

4 ounces cream cheese
1 tablespoon sugar
1 pinch salt
1 cup cream

In a medium bowl, beat together cream cheese, sugar and salt. Beat in cream until stiff peaks form. Chill until serving.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, February 2007
www.arkansasonline.com/news/.../food/‎

SWEET CINNAMON BISCUITS

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup vegetable oil
3/4 cup buttermilk
8 tablespoons butter, softened
3/4 cup sugar
1 teaspoon cinnamon

Combine flour, baking powder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended.
Knead the dough on a lightly floured surface until smooth. Roll dough into a 15 by 8 inch rectangle.
Heat the oven to 400F.
Grease a 9-inch round baking pan.
Spread butter over the dough. Combine sugar and cinnamon in a small bowl and mix well.
Sprinkle over butter. Roll up rectangle, jelly roll fashion, starting from one long side. Gently pinch the seam to seal.
Cut the roll into 1 1/2 inch slices. Arrange the slices, cut side up, in prepared baking pan. Bake until lightly browned, about 15 to 20 minutes. Remove from the oven.
Enjoy!

CHEESE BLINTZ HOT CAKES

2 eggs
1/2 cup flour
1/4 cup milk
1 1/2 tablespoons sugar
1/4 teaspoon baking powder
1 cup Cottage cheese
2 tablespoons butter
jam and confectioners sugar to serve

In a blender, mix eggs, flour, milk, sugar and baking powder for 10 seconds. Add cottage cheese, blend until just incorporated. Heat butter in a skillet, over medium heat. Spoon batter by 1/4 cupfuls into the skillet. Cook, flipping once, until golden, 5 minutes. Repeat with remaining batter. Top with jam, dust with sugar.
Enjoy!

Recipe adapted from Rachael Ray, January/February 2014
www.rachaelray.com/‎

CHOCOLATE GRAVY

Along with snow days and kids out of school, came the sleep overs.
I love finding something fun and delicious to cook for the kids in the morning, and when I mentioned this recipe for Chocolate Gravy, everyone was super excited. My daughter remembered fondly they had served something similar at the summer camp she had attended. The kids smothered fresh baked biscuits in it, and also used it to top the pancakes I made.

CHOCOLATE GRAVY

1 cup sugar
4 1/2 tablespoons flour
4 1/2 tablespoons cocoa
1 to 1 1/2 cups water
1 1/2 cups milk
1/2 stick butter
2 teaspoons vanilla

Mix sugar, flour and cocoa together in a skillet or saucepan. Slowly add water while whisking. Next, add the milk while whisking. Heat on medium high until bubbly. Simmer for several minutes until mixture thickens to gravy. Stir continually. Add the butter and vanilla. Serve with biscuits.
Enjoy!

Recipe adapted from Arkansas Living, November 2013
www.aecc.com/arkansas-living-magazine‎

WHOLE WHEAT BUTTERMILK BISCUITS

We arrived home early evening, after a lovely, long, rambling drive in the country side.
My husband had put beef shanks in the crock pot, that morning before we left, and it was absolutely wonderful to come home to a warm, delicious smelling home.
I promptly made these dense, scrumptious biscuits to go with the stew, which we ate snuggled up in the T.V room - savoring family time with none other than Chitty Chitty Bang Bang and Truly Scrumptious.

WHOLE WHEAT BUTTERMILK BISCUITS

2 cups whole wheat flour
1 tablespoon raw sugar
1 tablespoon baking powder
1 teaspoon salt
2/3 cup shredded sharp cheddar cheese
1 stick cold unsalted butter, cubed
1/2 cup plus 2 tablespoons buttermilk

Heat oven to 450F.
In a large bowl, whisk the flour, sugar, baking powder and salt.
Whisk in the cheddar cheese. Using your fingers or a pastry blender, rub or cut in the butter until the mixture resembles coarse meal with some pea-size pieces remaining.
Mix in the buttermilk, stirring, just until the dough holds together.
On a lightly floured work surface, roll out the dough to a 7 1/2 inch square that is 3/4 inch thick.
Cut the dough into 9 squares and transfer the squares to a baking sheet. Bake the biscuits for 10 to 12 minutes, until golden brown on the top.
Enjoy!

Recipe adapted from Food and Wine, October 2013
www.foodandwine.com/recipes‎

TRAVEL TUESDAY - COUNTRY HAM BISCUITS WITH FRIED GREEN TOMATOES - NASHVILLE, TENNESSEE

Over a long weekend at the beginning of the year, the kids and I drove to Gaylord Opryland to meet a dear friend and her kids, who were traveling across from North Carolina.
Nashville was a natural half way point, and the perfect place to gather, although we didn't venture far from the resort, we discovered there was no need to - it was such a quick visit, and the weekend was more about us getting together and catching up than seeing the sights of Nashville. I was quite impressed by the resort - having no prior expectations. The inside was lush with vegetation and various water features gave it a charming and picturesque appearance, had a soothing effect, and provided ample space and places for the kids to run and play while the adults joyfully reconnected.
There were many restaurants to choose from, offering a great variety of fare. We ate every meal within the resort, with the most memorable being my cornmeal biscuits with country ham and fried green tomatoes.
It was one of my favorite trips ever - the kids were truly a pleasure to travel with and to be with. The drive was fun and it was wonderful having those precious moments with my children, and spending time with a cherished friend and her kids.

Me, Amy and our sweet kids at the Gaylord Opryland Resort

The cornmeal biscuit with country ham and fried green tomato at the Gaylord Opryland Resort

COUNTRY HAM BISCUITS WITH FRIED GREEN TOMATOES

My version of the cornmeal biscuit with country ham and fried green tomato

1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup yellow cornmeal
2 tablespoons sugar
1/4 teaspoon pepper
1/4 cup plus 2 tablespoons cold butter, cut up
1 cup cream
1 package of cooked country ham
fried green tomatoes (recipe to follow)

Heat oven to 425F.
Combine flour, baking powder, salt, cornmeal, sugar and pepper in a bowl. Cut in butter with a pastry blender until mixture is crumbly. Add whipping cream, stirring with a fork just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface, knead 3 or 4 times. Pat the dough flat, cut out circles with a round cookie cutter. Transfer to lightly greased baking sheet.
Bake for 24 to 26 minutes, or until biscuits are golden. Let cool slightly, separate circles, serve warm stuffed with country ham and fried green tomatoes.
Enjoy!

FRIED GREEN TOMATOES

2 firm green tomatoes
1/2 cup flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
salt and freshly ground black pepper to taste

Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs and bread crumbs in separate shallow dishes.
Heat 2 tablespoons of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4 to 6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.

APPLE BUTTERNUT SQUASH SOUP and LARD BISCUITS

Duck fat and pork fat - I was definitely interested. I wouldn't ordinarily, in fact have never, cooked with either. But, I discovered a package of duck fat at the store, and was intrigued. After conducting a quick search on my phone in the middle of the dairy isle, where the duck fat happened to be located, I deduced there were recipes I would be able to make, so I purchased the container. Then, my husband was shocked, when on another recent outing to the store, I tossed lard into the cart. I explained to him a friend had told me the very best biscuits included a little pork fat, and as he knows I am willing to go to great lengths for good food and new tastes, he indulged me. The duck fat had a distinctive flavor - my daughter and I both noticed a lovely hint of fowl in the velvety, delicious Apple Butternut Squash Soup. However, I will have to ask my friend for her biscuit recipe, as these Lard Biscuits were a little dry and tough.

APPLE BUTTERNUT SQUASH SOUP

2 teaspoons duck fat
1 onion
2 teaspoons freshly grated ginger
1 butternut squash (roasted whole at 400F for 40 to 45 minutes)
1/2 cup applesauce
1 1/2 cups water
1 ounce duck fat
1/8 teaspoon ground white pepper
salt and freshly ground black pepper
snipped fresh chives

Heat the 2 teaspoons of duck fat in a large saucepan over medium-high heat. Add the onion and ginger and saute until they turn golden. Add the butternut squash, applesauce, water, the 1 ounce of duck fat, and the peppers and salt. Bring to a boil, then simmer for 8 to 10 minutes.
Cool then blend with an immersion blender.
Add extra water to desired thickness. Heat until warmed through, ladle into bowls, garnish with chives and serve.
Enjoy!

Recipe adapted from More Than Gourmet
www.morethangourmet.com › ... › Easy Gluten Free Recipes‎

LARD BISCUITS



2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons lard
3/4 cup milk

Heat oven to 450F. Grease a baking sheet.
In a medium bowl, mix flour, baking powder, and salt. Cut in lard with a fork until mixture is crumbly. Add milk all at once and mix until flour is completely wet. Knead dough in bowl with one hand for 15 seconds. Turn dough out onto lightly floured and roll to 1/2 inch thick. Cut biscuits with 2 inch biscuit or cookie cutter. Place biscuits on greased baking sheet.
Bake for 12 minutes or until done.
Enjoy!

Recipe adapted from Bread Baking
http://breadbaking.about.com/od/rollsbiscuitsandscones/r/lardbisk.htm

BUTTERMILK BISCUITS and FRENCH BREAKFAST PUFFS and BREAKFAST BABY CAKES and POPOVERS and OATMEAL TEA CAKE and BASIC BUTTERMILK PANCAKES and BANANA SPLIT BREAD and CHOCOLATE CHIP MUFFINS AND PLUM OAT DROP BISCUITS and BITSY BACON AND CHEESE ROLLS and NUTELLA CREPES

It seemed like my kids were having friends to sleep over every weekend before school was out. Now, with school almost back in session, the overnight parties have increased in frequency, and it seems there is one almost every night.
I usually present a breakfast of convenience, but when there are additional kids expecting sustenance, it is a good excuse to look through the recipe books for something a little more interesting than cold cereal or Nutella toast.

BUTTERMILK BISCUITS

2 cups half wheat-white flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup cold butter, cubed
1 cup buttermilk
melted butter

Heat oven to 450F.
Sift together the flour, baking powder, salt and baking soda in a large bowl. Cut butter into flour mixture until mixture resembles small peas.
Stir in buttermilk with a fork until the dough forms a ball.
Turn the dough out onto a well-floured sheet of parchment paper. Sprinkle dough with flour, and flatten into a disk. Cover and chill for 15 minutes.
Remove paper (I left it on the paper) and turn dough out onto a well-floured surface. Sprinkle with flour. Pat dough to 1/2 inch thickness. Cut with a 2 1/2 inch cookie cutter.
Place biscuits 1 inch apart on a baking sheet.
Bake for 10 minutes, or until golden brown. Brush immediately with melted butter.
Enjoy!

Recipe adapted from Southern Living, February 2013
www.southernliving.com/food/‎

FRENCH BREAKFAST PUFFS

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup sugar
1/3 cup shortening
1 egg
1/2 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
6 tablespoons butter, melted

Heat oven to 350F.
Grease 12 muffin cups or line the cups with paper muffin liners.
In a large bowl, whisk together the flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.
Bake for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon of cinnamon.
Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into melted butter, then into the sugar/cinnamon mixture.
Repeat with each muffin, until all muffin tops are covered. Serve warm.
Enjoy!

Recipe adapted from All Recipes
allrecipes.com/recipe/french-breakfast-puffs/‎

BREAKFAST BABY CAKES

1 1/3 cups milk
6 eggs
1 1/3 cups flour
1 tablespoon sugar
1 teaspoon salt
6 tablespoons melted butter

In the bowl of an electric mixer, combine milk, eggs, flour, sugar and salt and mix until smooth. Let batter stand for 30 minutes before baking.
Heat oven to 450F. Place bottom oven rack in lowest position.
Brush 6 pie tins with 1 tablespoon of butter each. Divide batter equally among pans, about 1/2 cup each. Place baking sheet with tins in oven and bake 10 to 15 minutes or until puffy and golden.
Serve 1 pancake per person, topped with desired toppings.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, May 2007
www.arkansasonline.com/news/features/food/‎

POPOVERS

In a large bowl, combine 1/2 cup flour, 1/2 cup milk, 1 tablespoon of sugar, 2 teaspoons of melted butter and 1 large egg. Whisk to blend.
Generously brush a popover pan with melted butter. Pour batter, dividing evenly among the 6 cups. Place pan in a cold oven on the middle shelf.
Heat oven to 450F, bake popovers for 15 minutes. Reduce heat to 350F, and bake 17 minutes more. Do not open the door while baking. Remove pan from oven, pierce popovers to let out steam.
Enjoy!

Recipe adapted from Parents, May 2003
www.parents.com/recipes/‎

OATMEAL TEA CAKE

1 cup rolled oats
1/2 cup raisins
1 1/4 cups boiling water
1/2 cup butter, softened
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
CARAMEL TOPPING
1/4 cup butter
1/2 cup brown sugar
2 tablespoons half and half
1 cup finely chopped walnuts

Heat oven to 350F.
Place oats and raisins in a medium bowl, pour boiling water over the mixture and let stand until warm.
In bowl of electric mixer, cream butter with sugars until light and fluffy . Blend in vanilla. Add eggs, one at a time, beating well after each addition. Stir in oatmeal mixture.
Stir together flour, baking soda, cinnamon, salt and nutmeg. Add flour mixture, blending lightly. Spread batter in a well greased, 9 inch square baking pan.
Bake until top of cake springs back when touched, 45 to 50 minutes.
CARAMEL TOPPING
In a small pan, melt butter. Remove from heat and mix in brown sugar, half and half and walnuts.
Spread topping on warm cake and place under broiler, about 4 inches from heat, until topping browns and bubbles, about 2 minutes. Let cool slightly before serving.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, March 2003
www.arkansasonline.com/news/features/food/‎

BASIC BUTTERMILK PANCAKES

1 1/2 cups flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cup buttermilk
2 eggs
3 tablespoons butter, melted

In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk buttermilk, eggs and melted butter, add to flour mixture. Whisk until evenly blended.
Heat a griddle or skillet over medium heat.
Grease griddle or skillet. Spoon batter for each pancake onto griddle, cook about 3 minutes or until air bubbles form on top and underside is golden brown. Flip pancakes, cook about 2 minutes more, until golden brown on bottom. Cook remaining batter. Serve with butter and maple syrup.
Enjoy!

Recipe adapted from Red Book Magazine
www.redbookmag.com/recipefinder/‎

BANANA SPLIT BREAD

1 cup sugar
1 egg
1/2 cup butter, softened
1 cup bananas, mashed
3 tablespoons milk
1 teaspoon vanilla essence
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup chocolate chips

Heat oven to 350F.
Cream sugar, eggs and butter with an electric mixer until fluffy, about 3 minutes.
Stir in other ingredients. Spoon into well greased and floured large loaf pan. Bake for 45 minutes to 1 hour, until a toothpick inserted into the center comes out clean.
Enjoy!

Recipe adapted from The Holiday Cookbook, November 2007


CHOCOLATE CHIP MUFFINS

1 cup flour
1 teaspoon baking powder
1/2 cup sugar
1/3 cup milk chocolate chips
2/3 cup sour cream
1 egg
4 tablespoons of vegetable oil

Heat the oven to 375F.
Line muffin pans with paper liners.
Sift the flour and baking powder into a bowl and add the sugar and chocolate chips and stir to combine.
Put the sour cream, egg and vegetable oil into a separate bowl and mix together with a whisk until smooth.
Stir the wet ingredients into the dry until just combined.
Spoon the mixture into the paper liners, so that each liner is half to three-quarters full, and bake 8 to 10 minutes, or until the muffins are well risen, pale golden and a toothpick inserted into the center comes out clean.
Enjoy!

Recipe adapted from 100 Magnificent Muffins & Scones, Felicity Barnum-Bobb 2006

PLUM OAT DROP BISCUITS

2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 1/3 cups flour
1 1/3 cups rolled oats
1 tablespoon baking powder
3 tablespoons butter
3/4 cup snipped pitted dried plums
1 cup milk

Heat oven to 450F.
Stir together sugar and cinnamon, set aside.
In a large bowl stir together the flour, oats, 1 tablespoon of the cinnamon-sugar, the baking powder and 1/4 teaspoon salt.
Cut in the butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs. Stir in dried plums.
Make a well in the center of the flour mixture. Add milk. Stir until moistened. Drop dough onto a greased cookie sheet. Sprinkle with cinnamon-sugar.
Bake for 10 to 12 minutes.
Enjoy!

Recipe adapted from Better Homes and Gardens, June 2004
www.bhg.com/recipes/‎

BITSY BACON AND CHEESE ROLLS

1 can refrigerated crescent rolls
6 slices bacon, chopped, cooked and drained
1 cup grated cheese

Heat oven to 375F.
Line a cookie sheet with foil and spray with nonstick cooking spray.
Remove crescent rolls from container and lay on a flat surface that has been lightly dusted with flour.
Cut each crescent roll in half lengthwise to make two long, thin triangles.
Place approximately 1 teaspoon bacon bits and 1 teaspoon grated cheese along the triangles. Roll up each crescent roll jelly roll style, starting at the widest end.
Place rolls seam side down on prepared cookie sheet about 1 inch apart.
Bake for 10 to 12 minutes, or until golden brown.
Remove from oven, cool 5 minutes on pan and serve.
Enjoy!

Recipe adapted from The Pink Princess Tea Parties cookbook, 2008
www.amazon.com › ... › Where We Live › House & Home‎

NUTELLA CREPES

4 eggs
2 cups milk
1 cup flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 tablespoons melted unsalted butter
10 tablespoons nutella
sliced strawberries and bananas

Beat the eggs with a whisk until they are smooth. Add the milk, and whisk to combine. In a separate bowl, stir together the flour, salt and nutmeg.
Slowly whisk in the milk mixture. Set aside for at least 15 minutes or overnight in the refrigerator.
Before using, whisk the mixture to dissolve any remaining lumps.
Heat an 8 inch nonstick skillet over medium heat, brush with butter. Add 1/4 cup butter and tilt the pan to swirl it around. Cook until lightly golden on the bottom, about 1 1/2 minutes. Use a large spatula to flip the crepe, cook until lightly golden on the bottom, about 1 1/2 minutes. Transfer to a plate. Brush the pan with butter again. Repeat, using up all the batter.
Working one at a time, spread the surface of a crepe with 2 teaspoons of nutella. Place the strawberries and bananas in a single layer on one quarter of the crepe.
Fold the crepe in half, then in half again, forming a wedge shape.
Enjoy!

Recipe adapted from Parenting, December/January 2011
www.parenting.com/recipes‎

SOUTHERN BISCUITS

My children woke up wanting biscuits, and it seemed nothing else would do! I must admit, we often have the frozen kind on hand for a quick and easy breakfast - I'm all about convenience on those rushed weekday mornings. However, the freezer was bare of biscuits, and being a weekend, I had time to indulge my family. They were delighted when I found this Paula Deen recipe, and devoured the warm biscuits so quickly I was lucky to get a picture and a taste.

SOUTHERN BISCUITS

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
1/3 cup vegetable shortening
2/3 cup milk

Heat oven to 450F. Spray a cookie sheet with cooking spray.
Place the flour, baking powder, salt and sugar in a food processor. Pulse to combine the dry ingredients. Add the shortening and process until the shortening is completely incorporated. Add 1/3 cup of milk and pulse four times. If the dough holds together, stop adding milk. If you need more, add a little more.
When the dough holds together, turn it onto a floured board. Roll or pat out about 1/4 inch thick. Cut out biscuits with a 2 inch cutter. Place the biscuits on the prepared cookie sheet and bake for 8 minutes.
Let cool on wire racks.
Enjoy!

Recipe adapted from Paula Deen & Friends, 2005
www.pauladeen.com/recipes/