Butter Swim Biscuits

This recipe is one of the most visited on my website, posted back on May 26, 2014. Stir together five ingredients, pour melted butter in a pan, spread mixture in the pan with the butter, and bake. A little crisp and very buttery on the outside and fluffy tender on the inside. A super easy addition for any meal.

2½ cups flour
4 tsp baking powder
4 tsp sugar
2 tsp salt
1¾ cups buttermilk
1/2 cup butter, melted

Preheat oven to 400°. Stir together flour, baking powder, sugar, and salt. Stir in buttermilk just until combined. Pour melted butter into 8″x8″ or 9″x9″. Drop biscuit batter into pan and spread out evenly. Butter will come up over the edges and cover over the top of the biscuit batter, as if it is “swimming”. Cut biscuits about half way down into batter to create the individual biscuits (4×4). Bake for 20-25 minutes until golden and beautiful! Cool a bit and cut through again, but all the way through to the bottom of pan. Enjoy!

*This time I used a rectangle pan (7″x11″) that is comparable to the 9″x9″. Below is the picture from the first posting using a 9″x9″.

 

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Biscuits

This is new to me, I have never made biscuits without cutting shortening or butter into the flour, the recipe just uses heavy cream. This is recipe #14 of the kingarthurflour.com Best Basic Recipes. The recipe says you will get 9-11 biscuits, I feel like to get even 9 biscuits, I had to roll the dough too thin and the biscuits are pretty flat. They do have really good flavor and reminded me of getting Fisher Scones at the Ellensburg Rodeo! A tasty breakfast that took me down memory lane.

1¾ cups flour
1/4 cup cornstarch
3/4 tsp salt
1 Tbl baking powder
2 tsp sugar
1-1¼ cups heavy cream
1-2 Tbl melted butter

Whisk together the flour, cornstarch, salt, baking powder, and sugar. Stir in enough heavy cream to moisten the dough thoroughly. You’ll probably use about 1 cup in the summer, 1 1/4 cups in the winter, and 1 cup + 2 tablespoons at the turn of the seasons. You want to be able to gather the dough together, squeeze it, and have it hang together easily, without dry bits falling off.

Turn the dough out onto a lightly floured work surface, and very gently pat it into an 8″ circle about 3/4″ thick. If you’re uncertain about your ability to make a nice freeform 8″ round, pat the dough into a lightly floured 8″ round cake pan, then turn it out onto a lightly floured surface.

Use a sharp 2 ¼” biscuit cutter to cut rounds (I prefer to make a large square and use a pizza cutter and cut 9 squares, you’re only working the dough once). Place them on a lightly greased (or parchment-lined) baking sheet. Brush the biscuits with butter, if desired, for extra flavor. Place the pan in the freezer for 30 minutes. This will improve the biscuits’ texture and rise.

Preheat the oven to 425°F while the biscuits are in the freezer. Bake the biscuits for 20 minutes, till they’re golden brown. Remove from the oven. If you have any melted butter left over, brush it on the baked biscuits. Serve immediately.

More Delicious Biscuits!

Easy Corn Spoonbread

A new family favorite! This is a quick to mix together, pour in the pan and bake side dish. I made it for Thanksgiving and it was requested for Christmas. I just made it again for dinner last night, so good!

1 (8.5 oz) box Jiffy Corn Muffin Mix
1 (14.75 oz) can cream style corn
1 (15.25 oz) can whole kernel corn, drained
1/2 cup butter, melted
1 (4 oz) can green chilies
1 cup sour cream
3 eggs
1 tsp season salt

Preheat oven to 375°. In large bowl, stir together all ingredients, mix well. Pour into sprayed 9″x9″ square baking pan (or similar size pan). Bake 40-45 minutes, or until center is set.

One Year Ago: Cinnamon Twist

Two Years Ago: Cinnamon Graham Pecan Muffins

Three Years Ago: Cheesy Rice & Bean Dip

Cheesy Cauliflower Casserole

Whether you are trying to lower your carb intake to lose weight or you are a diabetic who lives counting carbs to control blood glucose levels, cauliflower is the perfect substitution for potatoes. One cup potato has 113 calories and 26 grams carbs vs one cup cauliflower’s 25 calories and 5 grams carbs. Big difference! So, for family dinners, if I make one cheesy cauliflower casserole and one cheesy potato casserole, everyone’s happy. Some of us like the cauliflower better! Try mashed cauliflower instead of mashed potatoes too!

2 (16 oz) bags frozen cauliflower flowerettes, cut small
2 cups shredded sharp cheddar cheese
½ cup butter, softened
1 can cream of celery soup
1 cup sour cream
½ cup milk
1 green onion, chopped
2 tsp season salt
pepper
French Fried Onions

Preheat oven to 350 degrees. In large bowl stir together cauliflower and cheese. In another bowl, stir together butter, soup, sour cream, milk, onion, salt and pepper. Dump into sprayed 9”x13” baking pan and sprinkle French fried onions and some more cheese if desired. Bake 30-40 minutes or until hot, bubbly, and cauliflower is tender.

One Year Ago: Raisin Nut Wheat Bread

Two Years Ago: Walnut Bran Muffins

Three Years Ago: Marzipan Twist Sweet Bread

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Homemade Cranberry Sauce

It only takes 30 minutes and so worth it! Eat it with turkey, roast beef, or ham. Warm it and have it over brie, ice cream, or better yet a brownie sundae. Oh, use it on a sandwich. I am sure there are countless ways to use this sauce that is a little tart, a little sweet, and a lot yummy!

1¾ cups water
1/2 cup orange juice
2 cups sugar
1/4 cup corn starch
zest of 1/2 an orange
1 tsp cinnamon
2 (12 oz) bags fresh cranberries

In large pot, stir together water, orange juice, sugar, corn starch, orange zest, and cinnamon. Stir in cranberries, bring to boil and cook for 5 minutes. Turn down to low and simmer for 20 minutes until cranberries are tender and start to split. Use spoon or rubber spatula to press cranberries against side of pan to smash. Smash them all or leave some whole, it’s up to you and how you like it. Remove from heat, cool, put in airtight container, and refrigerate. Makes 6 cups of cranberry sauce.

One Year Ago: Happy Thanksgiving

Two Years Ago: Ginger Snap Walnut Pumpkin Pie

Sourdough & Carmalized Balsamic Onion Stuffing

Have you ever noticed that stuffing seems to taste better the next day? Maybe because the stress of pulling off the perfect Thanksgiving dinner has passed. Maybe it’s because you are so happy to be home with your family around you and not out shopping with the masses on Black Friday. Anyway, I just love a bowl of stuffing warmed up for lunch. Here is my stuffing twist for this year.

The Day Before: Bread Prep and Caramelize Onion
2 Tbl olive oil
1 lg onion, chopped (size you want)
1 tsp sugar
2 Tbl balsamic vinegar
1 (approx. 1 lb) loaf of sourdough bread

In large pan, heat oil, onion, and sugar over medium low heat. Cook for about 30 minutes, stirring occasionally, keeping temperature between low and medium low. You want the onion to keep cooking, but never hot enough to burn. While onion is cooking, cut bread into cubes (about 1″x1″ or what you like). Don’t forget to stir your onions! Spread the bread cubes out on a baking sheet and leave to dry out. When onions are tender and caramelized, add balsamic vinegar, stir and cook another minute. Remove from heat, cool enough to put in airtight container and refrigerate until tomorrow.

The Day Of: Stir Together and Bake
3 celery stocks, diced
1/2 cup coarsely chopped walnuts
3 tsp poultry seasoning
1 tsp salt
1/2 cup butter, melted
1¼ cups chicken broth
1 egg, beaten

Preheat oven to 350°. In large bowl, stir together dried bread cubes, walnuts, poultry seasoning, and salt. Heat butter and add celery; cook until tender. Add caramelized balsamic onions and heat through. Pour celery, onion, and butter mixture over cube mixture and toss to coat. Whisk together chicken broth and egg, pour over cube mixture and toss until well combined. Turn out into 9″x13″ sprayed pan and bake 30-40 minutes.

One Year Ago: Butterfinger Crunch Cream Pie

Two Years Ago: Eggnog Chocolate Chip Cookies

Sweet & Savory Sausage Stuffing

My favorite dish at Thanksgiving is the stuffing.  I like to add nuts and seeds, luckily the guys in my family are OK with that.  I think maybe they don’t complain about the nuts and seeds is because I add sausage.  Usually I use half corn bread and half white bread cubes.  This time instead of white bread cubes, I cut up a large round loaf of King’s Hawaiian bread.  A new favorite.

1 large round King’s Hawaiian Sweet Loaf
1 (9″x9″) recipe cornbread
16 oz turkey or chicken sausage (mild or spicy)
1 cup chopped onion
1 cup chopped celery
2 tsp sage
1 tsp salt
2 Tbl dried parsley
1 Tbl poppy seeds
1 Tbl sesame seeds
1 cup chopped walnuts or pecans
1-2 cups chicken broth

Cut the King Hawaiian loaf and corn bread into cubes, spread out on baking sheets and leave out overnight to dry out.  In large pan, brown sausage, add onion and celery and cook until tender.  Put all the bread cubes in a very large bowl.  Add sage, salt, parsley, poppy seeds, sesame seeds, and nuts; toss together.  Pour sausage mixture over bread mixture and toss all together.  Pour some of the chicken broth, gently toss.  Continue adding more broth and tossing until reach desired moistness, about when starts clumping together (not too wet).  Heat oven to 350°.  Put stuffing in sprayed 13″x9″ baking pan, and bake 30-40 minutes, or until nicely browned.

One Year Ago:  Pumpkin Gingerbread with Cinnamon Pumpkin Cream Frosting

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Summer Vegetable Tian

I remember visits to my grandparents every summer in Mt. Pleasant, Utah.  On those warm summer days when it was time to make dinner we would go out back to their large beautiful garden.  We would dig red potatoes, and pick zucchini, cucumbers and tomatoes off the vines.  We helped, a little, and mostly watched our Grandma make an incredibly fresh, delicious dinner for our family to eat together on the back porch.  Cutting the vegetables today for this dish took me back in time to a beautiful place.

                       

Recipe from budgetbytes.blogspot.com

olive oil
1/2 cup chopped onion
1 tsp minced garlic
1 medium yellow squash
1 medium zucchini
1 medium russet potato
2 medium red potatoes
1 large tomato
dried thyme
salt & pepper
1 cup shredded Italian blend cheese

Preheat oven to 400°.  Spray 8″ round or square baking dish with non-stick spray.  Saute onion and garlic in olive oil.  Thinly slice all the vegetables (I cut the tomato slices in half to have twice as many).  Lightly sprinkle all veggies with olive oil and sprinkle with thyme, salt and pepper.  Place vegetables in the baking dish vertically, in alternating pattern.  Sprinkle onion and garlic over vegetables.  Cover with foil and bake for 30 minutes.  Remove foil, sprinkle cheese over top and bake for another 15 minutes or until cheese is golden brown.

One Year Ago Today:  Jam Filled Sweet Muffins

 

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Easiest Creamiest Mac & Cheese

This recipe is on Pinterest, I had to try it!  I made a few changes but the idea of boiling the pasta in milk I thought is just wonderful.  I wonder if it makes some Italians roll in their graves?  I don’t know, but this Mac & Cheese is CREAMY & delicious!

  

1 (1 lb) box penne pasta
1 (12 oz) can evaporated milk
3 cups skim milk
2 cup shredded cheddar cheese (I used 1 cup sharp cheddar & 1 cup Beecher’s Flagship)
2 tsp salt
3 tsp dijon mustard

In large pot, stir together pasta, evaporated milk, and skim milk.  Bring to simmer, then continue to cook on low heat for 20 minutes, with lid, stirring frequently so all pasta has time submerged in milk.  Make sure milk does not boil.

When pasta is tender, turn heat off.  Stir in cheese, salt, and dijon mustard.  Stir in the mustard a little at a time to taste.  If too thick, add a little warm milk, and gently stir.

It is great at this point right off the stove or can be placed in 13×9 sprayed baking dish and top with more shredded cheese.  Bake at 350° for about 10 minutes until cheese has melted.

Can be used as a side dish or add browned ground beef or sausage, or shredded chicken for main dish.  Add onion, peppers, tomatoes, other veggies to make it a casserole.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Cheesy Rice & Bean Dip

This is a quick and easy tortilla chip dip for an appetizer, spoon over chips and make nachos, or roll it up in a tortilla for a quick main dish.  Made with pantry items on hand, add cheese, sour cream, guacamole or whatever you have to doll it up.

1 box Mexican style rice, prepared as directed on box (Rice A Roni, Goya, Uncle Ben’s)
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 can diced tomatoes, drained
1 small can sliced black olives
1 cup chunky salsa
1 small can green chilies
3 cups grated cheddar-monterey jack blend, divided
1/2 tsp ground cumin
1/8 tsp cayenne pepper (optional)
salt & pepper

Preheat oven to 400°.  In large bowl, mix prepared rice, pinto beans, black beans, tomatoes, olives, salsa, green chilies, 2 cups cheese, cumin, cayenne, salt, and pepper.  Pour into 9″ round or square cake pan or deep dish pie plate.  Bake for 20 minutes or until heated through.  Sprinkle on remaining 1 cup cheese and return to oven until cheese is melted.  Serve with tortilla or corn chips, flour tortillas, sour cream, salsa, guacamole, avocado slices.  Can add ground beef or chicken.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.