Happy Memorial Day! I hope you are enjoying time with family and friends this weekend!
I make a lot of biscuits. Now that I have a recipe that I like and tastes good with white whole wheat flour, I make a lot of biscuits. They are an easy side dish or a good snack or are great with gravy when we want biscuits and gravy for breakfast (or dinner!). Biscuits are also a recipe that my daughter can help mixing up.
I typically use white whole wheat flour to make these, but you could use all purpose flour or wheat flour, or any combination you want. When adding the milk, start with 1 1/2 cups of milk and add the other 1/2 cup of milk as needed so the mixture isn't too dry. I have found that wheat flour and white whole wheat flour need more liquid than all purpose flour, so how much milk you need depends on which flour you use for the biscuits.
3 cups white whole wheat flour
2 Tablespoons baking powder
1 teaspoon salt
1/2 cup (1 stick) cold butter, cut into pea sized pieces
2 cups milk, divided
Using a fork, stir together flour, baking powder and salt. Pour cut up butter into flour mixture. Using your hands, break up any butter that stuck together, being sure to coat all the butter with flour and distribute it evenly through the flour mixture. Pour in 1 1/2 cups milk and stir until just combined. If mixture is too dry, slowly add the other 1/2 cup of milk until all the flour is mixed in. (You may not need the entire 1/2 cup of milk).
Lightly flour a flat surface. I use a cutting board to roll biscuits out on so it makes clean up easier. Put dough on lightly floured surface and knead for about 3 minutes. Roll dough out about 1/2" thick and using a cup or biscuit cutter, cut into biscuits. There will be about 9-10 biscuits.
Place biscuits on greased cookie sheet and bake at 450 degrees for 12-14 minutes.
This month we are focusing on foods that are good for taking to someone. Someone who is sick and still has a family to feed, a family with a new baby, or anyone who might need a little help.
I'm kicking this month off with Banana Bread. It is very easy to make and very yummy. Breads like this freeze well so you could make a loaf, freeze it and the person you are delivering it to can thaw it out whenever they need a breakfast or snack. This bread is great with peanut butter so you could take a jar of peanut butter along with the bread!
1/2 cup (1 stick) softened butter
3/4 cup sugar
1 tsp vanilla
1 cup mashed bananas (about 3 bananas)
1 1/2 cups white whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Cream together butter and sugar in large mixing bowl. Mix in egg and vanilla. On low speed, mix in mashed bananas. Next, mix in flour, baking powder, baking soda and salt. Pour into greased loaf pan.
Bake at 350 degrees for about 35-40 minutes. Turn oven down to 325 degrees and cook for another 10 minutes. A toothpick inserted into the middle of the bread should come out clean.
We have a collection of our Breakfast Casseroles, that would be wonderful for giving to someone just home with a new baby, moving into a new home, during an illness or hospital stay or just to someone that needs a helping hand. How great to wake up and know you don't have to worry about breakfast but, have a casserole that is homemade and ready to eat.
Fresh Cranberry and Orange Breakfast Cake is made with fresh or frozen cranberries and orange juice. Perfect with hot tea, coffee or a glass of milk.
Zucchini Bread makes a breakfast that isn't too sweet and goes well with fruit or a scrambled egg. This recipe makes a good amount and I am sure would appreciated by someone with a large family.
Biscuits and Gravy Casserole, sometimes you just need comfort food. This recipe fits that bill, a sausage gravy covered by biscuits.
Triple Chocolate Coffee Cake, do you know someone that loves chocolate and needs to know someone is thinking of them? This makes for a perfect baked gift.
Cinnamon Roll Casserole with Cinnamon Whipped Cream, a recipe that is easy to assemble but, makes for a delectable breakfast. Cinnamon Rolls are always a winner for breakfast.
Bake and deliver in aluminum pans, no clean up and no needs to worry about giving or getting the pan back.
Cover your dish with aluminum foil and write the directions on baking on the foil with a magic marker. That way the directions won't get lost.
Also, give a bottle of orange juice or milk or maybe a selection of tea bags, coffee or hot chocolate.
A card is always nice, just a few words written down, lets someone know you took the time to think about them.
Want a new spring breakfast recipe? How about something new for Mother's Day brunch? Well, I have a recommendation -- this Lemon Blueberry French Toast Casserole! It can be made in advance, reheated if needed, travels well and is just so deliciously full of soft lemon flavor.
Lemon Blueberry French Toast Casserole
1 loaf French Bread (or an enriched bread, like brioche)
2 cups frozen or fresh blueberries
1 lemon - zest & juice
1/2 cup cream
1 tsp vanilla
1 tsp lemon extract
Powdered sugar for dusting
Syrup for drizzles & dips
1. Spray a 9x13 casserole dish with non-stock spray. Cube the bread and place in dish.
2. In a medium bowl, whisk eggs, cream, vanilla and lemon extract, juice & zest till combined. Add 1 cup blueberries, stir and pour over bread. Carefully stir bread and egg mixture to coast all the cubes.
3. Sprinkle with other cup of blueberries. Cover with plastic wrap and keep in fridge till ready to bake.
4. When ready, remove plastic wrap and place in cold oven. Turn oven to 350 degree and bake for 30-45 minutes. Until eggs appear set and top is golden.
5. Sprinkle with powdered sugar and serve with your favorite syrup!
With tomorrow being National Zucchini Bread Day and summer zucchini season rapidly approaching, I thought this would be a good time to share a Zucchini Bread recipe.
This recipe makes quite a bit. I tried making it in a square glass plan...and that didn't work. I tried using a small rectangle glass pan...and it still didn't fit. This recipe definitely needs a large rectangle glass pan.
Either fresh grated zucchini or grated zucchini that has been frozen can work for this Zucchini Bread. Just make sure to thoroughly thaw any frozen grated zucchini before you use it in this recipe. I don't strain the liquid off of the zucchini, it helps the bread to be really moist.
1 cup oil
1/2 cup applesauce
3 cups grated zucchini
2 tsp. vanilla
2 cups sugar
2 cups white whole wheat flour
1 cup all purpose flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
2/3 cup chopped pecans (optional)
1/2 cup dark chocolate chips, coarsely chopped
In the bowl of a stand mixer, mix together eggs, oil, applesauce, grated zucchini, vanilla and sugar. In a separate bowl, combine both flours, baking powder, baking soda, salt and cinnamon.
With stand mixer on low, slowly pour in flour mixture. Mix until thoroughly combined. Using a spatula, stir in chocolate chips and pecans, if using.
Pour mixture into a greased casserole dish. Bake at 350 for about 40 minutes.
Ahh the souffle. A seemingly intimidating dish of whipped eggs reaching perfect baked heights or falling into a dense fail. I always think of this scene from my favorite movie, Sabrina....
My results? Well there was rise, but not enough -- the flavor though was wonderful! It is not a difficult dish to make, just requires preparation and patience. Don't be afraid of the souffle! I am excited to try new flavors and especially practice a chocolate souffle!
3 Tb butter
3 Tb flour
1 cup milk
1/2 tsp salt
1/8 tsp salt
pinch cayenne and nutmeg
4 egg yolks
5 egg whites
1 cup cheese (Gruyere, Parmesan or Swiss)
Extra butter and 1 Tb cheese for dish
You need to have all ingredients and dishes prepped and ready. Separate your eggs, pour your milk, grate your cheese - get your mise en place! (a French phrase for 'putting everything in it's place!) You will need a small saucepan, wooden spoon or whisk and a mixer. Preheat oven to 400 degrees F.
Prepare your dish: Get a piece of aluminum foil long enough to wrap around your souffle dish. I recommend folding the foil in half to make a sturdier 'wall.' Wrap around your dish and secure seams with paperclips. Brush bottom, sides of dish, and the inside of the foil walls with melted butter. Sprinkle bottom of dish with 1 Tb shredded cheese. Place on a cooking sheet (for easier transition in and out of oven) and set aside.
Next, you make a simple Bechamel - which starts with a roux (equal parts fat & flour.) In your small saucepan, melt 3 Tb butter on low heat. Once melted, whisk in flour - cook for a couple minutes, stirring often, to help 'cook out' the flour taste. Do not let it brown, or it will taste burnt. Slowly whisk in milk and seasonings. Continue to stir as the sauce thickens. Once it starts to coat the back of a spoon, remove from heat and place saucepan on a folded towel. Now, with all the vigor and elbow grease you have whisk in the 4 eggs yolks, one at a time. If you take it slow or let the egg sit for a moment it will start to curdle in the hot sauce. You want to whisk until velvety smooth. Set aside.
Mixer: Beat your egg whites and pinch of salt until whites are stiff - smooth in texture but stiff when tested. Very carefully fold in bechamel sauce - don't deflate your eggs! Then fold in 1 cup of cheese, reserving 1 Tb to sprinkle on top. Pour souffle batter into your prepared souffle dish, sprinkle with reserved cheese and carefully place in the oven. Immediately turn oven temp down to 375. Bake 25-30 minutes, till golden brown on top and a tester come out clean (go in on the side of your souffle rise, don't puncture the top or you risk deflation.) Remove aluminum foil and serve hot!
Just reading a Julia Child cookbook and watching my souffle rise.....
Here is my souffle - as I mentioned, it wasn't as high as I would have liked, but after reading some recipes by Ms. Child I'm certain I OVER beat my eggs. It was still pretty tasty. We ate it all immediately!
Use to large spoon to crack the surface and scoop out the souffle.
Good morning! I have a simple recipe for you today- Toasted Oat and Quinoa Granola Bites. I love making granola bars (I'm actually working on some recipes for the blog) but sometimes if I want a quick snack, they can be a little more time consuming than I want. But these bites are perfect. They were simple to make, made several, and were tasty!
I think toasting the oats and cooked quinoa before mixing all the ingredients together added a nice little crunch to the finished bites.
3/4 Cup old fashioned oats
1/4 Cup cooked quinoa
1 Tablespoon Coconut oil, melted
1 teaspoon Vanilla extract
1/2 Cup Natural peanut butter
3 teaspoons Maple syrup
1/2 cup roughly chopped chocolate candies (could sub chocolate chips)
1 teaspoon Chia seeds
Mix together oats, cooked quinoa, melted coconut oil and vanilla extract. Pour onto greased cookie sheet. Bake at 300 degrees for 30 minutes, stirring every 10 minutes. Let cool.
Stir cooled oats and quinoa with peanut butter, maple syrup, chocolate candies and chia seeds. Roll into bites about 1 Tablespoon in size. Store in the refrigerator.
Makes about 12 bites.
Doesn't this just scream coffee, hot tea, hot chocolate or a glass of milk! This is a healthy treat with very little sugar but, full of natural sweetness from the blueberries. It is made with whole wheat flour and an oatmeal topping which makes it fiber enriched. So make a pan, enjoy it for breakfast or a treat anytime of the day.
1 1/2 cup whole wheat flour
1/2 cup flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
4 Tblsp softened butter
3/4 cup sugar
1/2 cup buttermilk or milk (I prefer buttermilk)
1 tsp lemon juice
12 ounces frozen blueberries (thaw and rinse)
3 Tblsp melted butter
1/4 cup sugar
1/2 cup oatmeal
1/2 tsp cinnamon
1 Tblsp flour
Mix flours, baking powder, cinnamon, and salt, set aside.
In separate bowl using an electric mixer, cream together butter and sugar. Add egg and buttermilk, mix. Pour into dry ingredients, using a spoon mix well, the mixture will be very thick. Add lemon juice and blueberries, mix. Put into a 8 x 8 or 9 x 9 well greased casserole.
Mix topping ingredients, spread evenly on cake. Bake at 375 degrees for 30-40 minutes or until a toothpick comes out clean.
Happy Eating, Rhonda
Blog Parties: Made by You Monday, Foodie Friday and Everything Else,
Foodie Friends Friday, Treasure Box Tuesday, Full Plate Thursday
Even if your resolution is to lose weight or to eat healthier, sometimes you need something chocolate for a treat.
This smoothie is great because it's chocolatey but not super sweet or heavy. It also has a cup of greens and a banana in it, so I'm getting some fruit and veggies without really noticing them. I actually used frozen kale and a frozen banana. For the kale, a couple of weeks ago I washed some torn up kale, dried it and froze it in one cup batches in freezer bags. I also sliced up a banana and froze it in a freezer bag before I made the smoothie.
This smoothie makes either one large smoothie or two small ones. If you want to lower the calorie count, you could substitute another type of milk for the whole milk and powdered peanut butter for the jarred peanut butter. Enjoy! -Rachel
1 cup milk, I used whole but substitute whatever you want!
1 cup torn up greens, I used kale
2 Tblsp peanut butter, I used Jif Natural Peanut Butter
2 Tblsp cocoa powder
1 banana, sliced and frozen
About 4 ice cubes
Blend your milk of choice and greens until smooth. Add in peanut butter, cocoa powder, banana and ice cubes and blend until completely smooth.
Fresh Cranberries and orange juice make this a delicious cake perfect for Christmas morning breakfast. It isn't too sweet and can be made the day before, it also freezes well. Serve it with scrambled eggs, fresh fruit, coffee, hot tea or hot chocolate for a simple but, lovely holiday morning.
3 cups white flour
1 cup whole wheat flour (or use all white)
2 tsp baking soda
1 1/2 tsp salt
2 cups sugar plus 1/4 cup sugar
2 cups fresh cranberries, quartered
1 Tablespoon dried grated orange peel
1 cup orange juice (bottled or made from frozen)
1 cup water
2/3 cup vegetable oil
1 cup chopped pecans or walnuts
Rinse cranberries, quarter, place in bowl and sprinkle 1/4 cup sugar on them and set aside.
In a medium bowl mix together flour, baking soda, salt, set aside.
In a large separate bowl mix 2 cups sugar, orange peel and oil. Add eggs, mix well. Mix by hand. Slowly add flour mixture, orange juice and water to sugar mixture. Mix well and add cranberries (sugar and all) and nuts.
Pour into a greased 9 x 13 casserole dish. Bake 350 degrees for 35-40 minutes, or until tooth pick comes out clean and cake has browned.
Blog Parties: Made by You Mondays, Foodie Friday and Everything Else,
Full Plate Thursday, Home Sweet Home,
Cooking everything in casserole dishes!
With busy lives & sometimes quick meals, we mom & daughters team are always looking for healthy, tasty & convenient dishes to serve our family. So, please join us as we share everything from appetizers to main dishes & desserts!