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Sunday, January 19, 2014

sourdough biscuits


Back when we looked like this...


...and that was a few years ago...but back then, we got engaged.  My father-in-law announced that he was taking care of the whole rehearsal dinner.  And boy did he!

He picked out one of his own prize lambs to slaughter for the big day, and he smoked it for about 4 days before the event.  He made several different kinds of homemade ice cream, froze them in individual containers, placed those containers in buckets of water, froze those buckets, and then covered the buckets in frozen sleeping bags.  I get tired just thinking about it!

And he also experimented with a sourdough biscuit recipe until he got it just right.  :)
 

Everything turned out beautifully.  The lamb was delicious, the ice cream stayed frozen despite the August heat, and the bread was such a hit that I asked for the recipe.  Here it is!


First, dissolve yeast in water.  Then, add all of the remaining ingredients and knead until the dough is no longer sticky, adding flour if necessary.  Place it in a greased bowl and refrigerate overnight.

The next day, roll it out about two inches thick...


...and then cut it into biscuits.


Bake the biscuits at 450 degrees for about half an hour or until beautifully golden.

And that's it!  The only rising that takes place is what happens overnight in the fridge, so these are a relatively quick fix.  The sourdough flavor is very subtle, so even sourdough haters will dig in to these!



Sourdough Biscuits
  • 1 pkg. active dry yeast
  • 1 cup warm water
  • 2 cups buttermilk
  • 1/4 cup sugar
  • 2 t. salt
  • 3/4 cup oil
  • 4 t. baking powder
  • 1/4 t. baking soda
  • 6 or more cups flour

Dissolve yeast in warm water. Add remaining ingredients and stir or knead. Continue adding flour until dough is no longer sticky. Place dough in a greased bowl - cover and place in refrigerator overnight. The next day, roll out dough to a 2-inch thickness and cut into biscuits. Place on greased cookie sheet and bake at 450 degrees for 20-30 minutes.

Friday, January 10, 2014

blueberry french toast


This is such a fun recipe, I just had to share!  My husband (the Cookie Bandit, as he calls himself) just loves blueberries.  They are the only fruit I can get him to eat, so I try to incorporate them into our diet as much as possible.  And my favorite blueberry recipes are always breakfast recipes.


When I was searching for a special breakfast for his birthday, I came across this one in a Gooseberry Patch cookbook.  It's incredibly easy to put together, and while you do have to allow some time (refrigerating overnight, letting sit 30 minutes before baking, etc.), it doesn't take many ingredients or much brain work.


The french toast casserole is loaded with bread, cream cheese, and blueberries - straight out of the oven it looks like this...


But my favorite part is the sauce!  I adapted it from the original recipe by adding vanilla - I just think blueberry and vanilla is one of the best flavor combinations ever!  I have no doubt that we'll be making this sauce over and over again to pour on our pancakes or ice cream.  It's absolutely delicious.





Blueberry French Toast
adapted from Gooseberry Patch's Merry Christmas
  • 12 slices bread, crusts trimmed
  • 2 8-oz. packages cream cheese, cubed
  • 1 cup blueberries
  • 12 eggs
  • 2 cups milk
  • 1/3 cup maple syrup
Sauce:
  • 1 cup sugar
  • 2 T. cornstarch
  • 1 cup water
  • 1 cup blueberries
  • 1 T. butter
  • 1 t. vanilla

Cut bread into one-inch cubes; place half in a greased 13"x9" baking pan.  Arrange cream cheese over bread; top with blueberries and remaining bread.  Beat eggs in a large mixing bowl; blend in milk and syrup.  Pour mixture over bread; cover and chill 8 hours or overnight.  Remove from refrigerator 30 minutes before baking.  Bake, covered, at 350 degrees for 30 minutes.  Uncover and bake 25-30 additional minutes or until golden.  Drizzle sauce over top.  Serves 8 to 10.

To make sauce, combine sugar and cornstarch in a saucepan; add water and bring to a boil over medium heat.  Boil for 3 minutes, stirring constantly.  Stir in blueberries; reduce heat.  Simmer 8 to 10 minutes or until berries burst.   Stir in butter and vanilla until butter melts.
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