Tag Archives: Flour

Sweet Potato Biscuits from Around the Southern Table

Originally being from the midwest, I didn’t get my first taste of Southern food until I was in my mid-twenties. And I’ve been a fan of it ever since! There’s something about Southern cooking that is so comforting and inviting. And because I love the charm of Southern food, I decided to review a new Southern Living cookbook called Around the Southern Table by Rebecca Lang, who is a ninth-generation Southerner. This hardcover book features lots of mouth-watering photos and 150 made-from-scratch recipes that will help you bring a touch of Southern hospitality to your own table. The book is divided into these chapters:

  • Pull Up a Chair–A charming introduction with some tips on creating an inviting Southern table.
  • Sunup–Breakfast/brunch recipes like Pound Cake French Toast and Brown Butter Coffee Cake with Peaches and Blueberries.
  • Little Bites, Sips, and Jars–Appetizers, beverages, and homemade condiments.
  • Dinner Bell–Hearty main dishes like Pecan, Bourbon, and Cane Syrup Ham, Stuffed Meatloaf, and Crispy Country-fried Steak.
  • From the Oven–Casseroles, breads, and biscuits like Hoppin’ John Bake, Macaroni with Five Cheeses, and Herbed Buttermilk Biscuits.
  • Soup Spoons and Sliced Bread–Soups, stews, and sandwiches like Rich Corn Chowder and Kentucky Hot Brown Sandwiches.
  • Harvest Time–Salads and sides like Heirloom Tomato Salad and Swiss Chard with Bacon Butter.
  • Sugar Bowls–Delicious desserts like Six-Layer Caramel Cake and Pumpkin Pie with Brown Sugar Pecans.

I decided to try the Sweet Potato Biscuits because I love biscuits! And I’ve never made Sweet Potato Biscuits before, only drop biscuits. I had a feeling these would be much better than drop biscuits, and they definitely were! They are fluffy and puffy, and a biscuit-lovers dream! These would be great to make for Thanksgiving–either the main meal or for a Thanksgiving weekend brunch. Hope you get a chance to try these!

SWEET POTATO BISCUITS from Around the Southern Table

From the Author: Anytime I have leftover baked sweet potatoes, I make a batch of these biscuits. Super-moist and loaded with sweet potato flavor, they’re wonderful with ham, blueberry preserves, or butter. A little extra baking powder helps them rise.

Makes 15 biscuits (My  note: I actually ended up with 18 biscuits, so you’ll get anywhere from 15 to 18 biscuits)

  • 1 1/4 cups buttermilk
  • 1 cup mashed baked sweet potato, at room temperature
  • 4 cups self-rising soft-wheat flour (such as White Lily) (My note: I couldn’t find White Lily flour, so I used Gold Medal Self-Rising flour)
  • 1 Tablespoon baking powder
  • 1/8 teaspoon salt
  • 1 cup unsalted butter (2 sticks), cut into 1/2-inch cubes and chilled
  • Parchment paper

Preheat oven to 425˚F. Stir together buttermilk and sweet potato in a medium bowl.

Combine flour, baking powder, and salt in a large bowl. Cut butter into flour mixture with a pastry blender until it is crumbly and resembles small peas. Add buttermilk mixture, and stir just until dry ingredients are moistened.

Turn dough onto a well-floured surface, and knead 4 times with lightly floured hands. Pat dough to 3/4-inch thickness. Cut with a 2 1/4-inch round cutter (be very careful not to twist the cutter). Place biscuits, with sides touching, on a parchment paper-lined sheet.

Bake at 425˚F for 20 minutes or until lightly browned.

These are great hot out of the oven, spread with some butter and drizzled with a little honey! Definitely comfort food!

Are you a fan of Southern cooking, too? What’s your favorite Southern dish?

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Sweet and Juicy Blackberry Crumble

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A few days ago, I told you about a great line of products available at Whole Foods Market–the 365 Everyday Value organic frozen fruits and veggies. I made a delicious Very Berry Smoothie with their Frozen Berry Blend and I decided to make a Blackberry Crumble with their organic frozen blackberries. Those berries were so big! They probably would have tasted great thawed out and eaten just the way they were…or used as a topping on yogurt with a sprinkling of granola. But I decided to make a Blackberry Crumble because it just sounded good, and I had never made a Blackberry Crumble before. I looked at some different recipes and came up with my own version. I really liked the way it tasted! Not having made one of these before, I wasn’t quite sure what a typical blackberry crumble was supposed to look like…mine wasn’t as thick I thought it would be and was a little runny…not watery-runny, but sweet-syrupy-juicy runny, which was okay with me! The blackberries had just the right amount of sweetness, with a little punch of flavor from the lemon juice, and the buttery, brown-sugar crumble topping was a great finishing touch. I liked using oats in the topping, too–anything with oats always seems a little healthier to me! 🙂

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I noticed that some crumble recipes said to mash the berries, but I didn’t mash mine; I just put them in the baking pan while they were still frozen. The crumble might be a little less juicy/runny if you’re using fresh berries or if you thaw and drain your frozen berries before putting them in the pan, so you can try it that way if you prefer.

This crumble would be great to make for dessert or even for a brunch…it’s a yummy way to have your fruit in the morning! The recipe makes four good-sized servings in an 8×8″ pan; you can also double the recipe and make it in a 9×13″ pan.

SWEET AND JUICY BLACKBERRY CRUMBLE by NancyCreative

Makes an 8×8″ pan

  • 2 1/2 to 4 cups blackberries, fresh or frozen (I used a 10-ounce package of Whole Foods 365 Everyday Value Organic Frozen Blackberries, which came to 2 1/2 cups; if you want a thicker crumble, use 4 cups)
  • 1/3 cup granulated sugar (you may want to use a little more sugar if you’re using 4 cups of berries)
  • 1 1/2 to 2 Tablespoons lemon juice (about the juice of 1 small lemon)
  • 3 Tablespoons butter, softened
  • 1/3 cup brown sugar, firmly packed
  • 1/3 cup all-purpose flour (I used unbleached flour)
  • 1/3 cup quick-cooking oats
  • 1/8 teaspoon salt

Preheat oven to 350˚F. Spread the blackberries in an 8×8″ baking pan (if using frozen berries, you don’t need to thaw them out and drain them, but you can do that if you want a thicker berry texture); sprinkle berries evenly with 1/3 cup granulated sugar. Then sprinkle the lemon juice over the berries and sugar.

For crumble topping, combine butter and brown sugar, then add in flour, oats, and salt. Mix all ingredients together until crumbly. Sprinkle over the berries. Bake at 350 degrees for 40 to 48 minutes (a longer baking time may be needed if using frozen, unthawed berries). Serve warm or cold. Makes 4 servings.

This crumble tastes great topped with ice cream. Or you can drizzle the sweet, juicy syrup from the pan over the crumble. Next time I make this, I’m going to double the recipe and save some of the extra yummy syrup from the pan to use as a topping on ice cream or pancakes!

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Have you ever made a berry crumble? Do you like to use fresh or frozen berries? Mashed or unmashed? If you have any berry crumble-making tips, please feel free to share! 🙂

Linked to Strut Your Stuff, Full Plate Thursday, Show Off Your Stuff, Seasonal Saturday, Sweet Tooth Friday, Foodie Friday.

Shortbread Brownies

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Do you like brownies? I think I hear a “yes.” Do you like shortbread? I think I hear another “yes.” If that’s the case, there’s a very good chance you will love these Shortbread Brownies! I found the recipe over at Better Homes and Gardens. They are really yummy…so nice and thick, chewy, and fudgy. The buttery shortbread crust has mini semi-sweet chocolate chips mixed into it, which is a nice extra chocolatey touch! The recipe calls for a 9×9″ square baking pan, but I used an 8×8″ pan and baked them a few minutes longer. I also added a few more mini chocolate chips to make them extra chocolatey! The original recipe says it makes 24 bars, but I cut mine into bigger pieces, so I ended up with 16 bars. Here’s the recipe if you want to try them out…

SHORTBREAD BROWNIES by NancyCreative, slightly adapted from Better Homes and Gardens

Shortbread crust:

  • 1 cup  all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 cup (1 stick) butter
  • 1/4 cup  miniature semisweet chocolate chips

Brownie batter:

  • 1 1/3 cups granulated sugar
  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/3 cup butter, melted
  • 1 Tablespoon vanilla
  • 2/3 cup miniature semisweet chocolate chips

Preheat oven to 350˚F. Line a 9x9x2-inch baking pan (or an 8×8-inch pan) with foil or parchment paper; set aside. In a medium mixing bowl stir together 1 cup flour and brown sugar. Cut in the 1/2 cup butter until mixture resembles coarse crumbs. Stir in the 1/4 cup mini chocolate chips. Press into prepared pan. Bake for 8 minutes.

While shortbread crust is baking, you can mix up the brownie batter. In a large mixing bowl, stir together the granulated sugar, 3/4 cup flour, unsweetened cocoa powder, baking powder, and salt. Add eggs, melted butter, and vanilla; beat by hand until smooth. Stir in the 2/3 cup mini chocolate chips. Carefully spread over crust in pan.

Bake 40 minutes more (if using an 8×8″ pan, your baking time will be slightly longer). Cool brownies in pan on a wire rack. Lift brownies out of pan by lifting up on foil or parchment paper. Cut into bars. Makes 24 bars (unless you cut them bigger like I did; then you’ll get about 16).

If you want to make a bigger batch, you could double the recipe and make them in a 9×13″ pan…the baking time may be a little longer.

 

Hope you enjoy these brownies!

Linked to Tasty Tuesday, Sweets for a Saturday, Potluck Sunday.

The Best (Texas) Chocolate Sheet Cake

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A few posts ago, I told you about a recipe for Cheesy Hash Brown Potatoes, made by Jane Ann for her department lunch. Well, Jane, who is also in that same department, made this fabulous Texas sheet cake for the dessert. It was super-good…nice and moist, very chocolatey, and topped with a smooth layer of chocolate icing. Jane found the recipe over at The Pioneer Woman, where it’s called The Best Chocolate Sheet Cake. Ever. Some people call this cake a Texas Sheet Cake because it’s so big…it’s baked in a big 13 x 18″ sheet pan or jelly roll pan, which measures about 10 x 15″. It’s described on The Pioneer Woman website as “…moist beyond imagination, chocolatey and rich like no tomorrow, and 100% of the time, causes moans and groans from anyone who takes a bite.” And as someone who tasted the cake Jane made, I can verify that this is all true! 🙂

Jane made this cake in a 13 x 18″ sheet pan–she had first tried it in a 10 x 15″ pan but said, “…by the time I added the frosting, it was running off the sides. It seemed to work much better in the larger pan. I used the recipe as is, just the larger pan.” So, if you use a 13 x 18″ pan, your cake will be thinner, like the one Jane made. I really liked the thinness of the cake–it kind of looks like a huge pan of brownies when you make it in a pan that big. But the cake will taste great whether you make it in a larger or smaller sheet pan. One thing I found is that if you make this in a 10 x 15″ jelly roll pan, you won’t need to use all the frosting; to avoid having the frosting run off the sides like it did for Jane on her first try with a 10 x 15″ pan, just pour enough frosting on to cover the surface of the cake without going over the edges of the pan–you’ll have about 1/2 to 2/3 cup of frosting left over (just save it to use on another desert).

The frosting will start setting about a half hour after you pour it on the cake, but if you want it to set firmly, you’ll need to give it a few hours.

Jane made the frosting a little differently, too, so it would be really smooth, and I’ve noted how she did that in the recipe below.

THE BEST (TEXAS) CHOCOLATE SHEET CAKE  from The Pioneer Woman

CAKE:

  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¼ teaspoon salt
  • 4 heaping Tablespoons unsweetened baking cocoa
  • 2 sticks butter
  • 1 cup boiling water
  • ½ cup buttermilk (Or use this tip to make a buttermilk substitute: Place 1/2 Tablespoon white vinegar or lemon juice in a liquid measuring cup. Add enough regular milk to bring the liquid up to the 1/2 cup line. Let stand for 5 minutes, then use in the recipe.)
  • 2 large eggs, beaten
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla

FROSTING:

  • 1 3/4 sticks butter
  • 4 heaping Tablespoons unsweetened baking cocoa
  • 6 Tablespoons milk
  • 1 teaspoon vanilla
  • 1 pound (minus 1/2 cup) powdered sugar (about 3 to 3 1/4 cups)
  • 1/2 cup finely chopped pecans or walnuts, optional (Jane did not use nuts in her frosting and it was great…so if you don’t like nuts, leave them out!)

Preheat oven to 350 degrees F. In a large mixing bowl, combine flour, sugar, and salt.

Melt butter in a saucepan and add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into 13 x 18″ sheet cake pan and bake at 350 degrees for 20 minutes (if using a 10 x 15″ jelly roll pan, you may need to bake 22 to 23 minutes). NOTE: I greased my pan, but the Pioneer Woman’s recipe doesn’t say to do that, so I guess that’s optional.

While cake is baking, make the icing. If using nuts, chop them finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the nuts, stir together, and pour over warm cake. (NOTE: if you follow these directions, you’ll notice your frosting is still a little lumpy. To make her frosting really nice and smooth, Jane simply cooked the frosting several minutes longer over low heat, stirring until the mixture was smooth; she also omitted the nuts. You could also leave the nuts out of the frosting mixture and sprinkle them on top of the icing instead). If you made your cake in a 13 x 18″ pan, pour on all the frosting–you may need to spread it a little so it covers the entire cake; if your cake is in a 10 x 15″ pan, just pour enough frosting on to cover the surface of the cake without going over the edges of the pan. You’ll probably have about 1/2 to 2/3 cup of frosting left over.

You can let the frosting cool and set before cutting into squares if you want, or cut into squares while it’s still warm and dig in! The frosting will start setting in about a half hour, but it needs between 1 and 2 hours to set more firmly; at 2 hours, it should be nice and firm.

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As big as this sheet cake is, it disappears pretty quickly!

Linked to Sweets for a Saturday, Sunday Showcase, Potluck Sunday, Tasty Tuesday, Make It Yours Day, Foodie Friday, Sweet Tooth Friday.

Eileen’s Cranberry Almond Breakfast Scones

My artistic friend Eileen made these delicious scones and gave me the recipe (and this wonderful photo she took of them!) so I could share them with you, too! Eileen adapted her recipe from a cranberry scone recipe she found in a cookbook called Scones, Muffins, and Tea Cakes: Breakfast Breads and Teatime Spreads. These are buttermilk scones made without eggs, flavored with dried cranberries, almonds, and almond extract, and topped with a sweet touch-of-cinnamon glaze–doesn’t that sound yummy? Here is Eileen’s recipe…it makes 16 scones.

CRANBERRY ALMOND BREAKFAST SCONES

  • 3 cups unbleached all-purpose flour
  • 1/3 cup granulated sugar
  • 2 1/2  teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup butter (1 1/2 sticks), cut into 6 to 8 pieces
  • 3/4 cup dried cranberries
  • 1/2 cup slivered almonds
  • 1 teaspoon almond extract
  • 1 cup buttermilk

GLAZE

  • 1 tablespoon heavy cream
  • 1/4 teaspoon ground cinnamon
  • 2 Tablespoons granulated sugar

Preheat oven to 400 degrees F. Lightly grease a baking sheet and set aside.

In a large bowl, stir the flour, sugar, baking powder, baking soda, and salt. Add the butter and beat with an electric mixer until well blended. Add the dried cranberries and almond slivers. Pour in the buttermilk and almond extract and mix with spatula until blended.

Gather the dough into a ball and divide in half. On a lightly floured board, roll into 2 circles, approximately ½ to ¾ inch thick. Cut each circle into 8 wedges.

To make the glaze, combine the cream, cinnamon and sugar in a small bowl;  set aside.

Bake the scones on the prepared baking sheet for 12 to 15 minutes, or until they are golden. Remove scones from the oven and brush with glaze. Makes 16 scones.

Not only is Eileen a very good baker, she is also a talented artist! Here’s a still life she painted…

Isn’t that beautiful? Eileen is involved in art shows from time to time and has her work shown in galleries, too. She is such a talented artist!

Thanks for sharing your wonderful scone recipe with us, Eileen!

Linked to Sunday Showcase, Sundae Scoop, Potluck Sunday, Tasty Tuesday, Full Plate Thursday, It’s A Keeper Thursday, Foodie Friday, Sweet Tooth Friday.

Miz Helen’s Country Cottage