Breads, Breakfast, Quick Breads, Side Dish

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.

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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!

Butter Swim Biscuits Buttermilk Biscuits

Pies

Chocolate Swirl Pumpkin Pie

Happy Thanksgiving! ♥

Chocolate Swirl Pumpkin Pie

Cocoa Ritz Crumb Crust:
1¹⁄3 cups finely crushed Ritz crackers
1/4 cup sugar
1 Tbl unsweetened cocoa
5 Tbl butter, melted

Preheat oven to 375°. Stir together Ritz cracker crumbs, sugar, and cocoa. Stir in melted butter. Press into bottom and up sides of a 9″ deep dish pie plate. Bake for 6-7 minutes. Set on cooling rack. Turn oven down to 350°.

Chocolate Pumpkin Swirl Filling:
3 oz dark chocolate (I used 1/2 cup dark chocolate chips)
4 eggs, beaten
3/4 cup sugar
1 Tbl cornstarch
2 tsp cinnamon
1/4 tsp cloves
1/8 tsp salt
1 (15 oz) can pumpkin puree
1/2 cup heavy cream

Melt chocolate slowly in microwave, set aside to cool. Whisk eggs, sugar, cornstarch, cinnamon, cloves, and salt. Whisk in pumpkin and cream. Scoop 1 cup of pumpkin filling and mix into melted chocolate. Pour the pumpkin filling into the crust, then drop chocolate/pumpkin mixture by scoopfuls gently onto pumpkin filling. With butter knife, swirl the chocolate mixture to create desired affect. Bake about 45 minutes, until pumpkin custard is set. Original filling recipe found at cooking.com.

One Year Ago: Easy Pumpkin Spice Cookies Easy Pumpkin Spice Cookies

Two Years Ago: Oatmeal Butterscotch Cranberry Cookies Oatmeal Butterscotch Cranberry Cookies

Cakes

Fresh Cranberry Cake with Caramel Sauce

This cake has the perfect mixture of tart and sweet.  The cake is best if made the day before you plan on serving, the tartness of the cranberries mellows and then hit it with the sweet caramel sauce and whipped cream!

Cranberry Cake:
1/4 cup butter, softened
1 cup sugar
1 egg
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 tsp nutmeg
1 cup evaporated milk
zest of ½ an orange
2 cups fresh cranberries

Preheat oven to 350°.  With electric mixer, cream butter and sugar.  Add egg and mix well.  Stir together flour, baking powder, salt, and nutmeg.  Add dry ingredients alternately with milk, and mix well.  Stir in orange zest and cranberries.  Pour batter into sprayed 11″x7″ or 9″x9″ baking pan.  Bake 35-40 minutes or until pick inserted in center comes out clean.

Caramel Sauce:
1/4 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup heavy cream
1 tsp vanilla
pinch salt

In saucepan, melt butter over low heat.  Add sugar, brown sugar, heavy cream, vanilla, and salt.  Bring to boil slowly, stirring constantly.  Continue cooking and stirring for 5 minutes until thickens.

One Year Ago Today:  Crispy Crunchy Peanut Butter Brownies

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.