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An essential part of any holiday season! This shot may be my new favorite in the series (so far, anyway...).
I spent too long working in the yard this morning to make fresh bread for brunch, so I opted to make biscuits instead.
N and I have a bit of a baking competition going on when it comes to biscuits (or maybe that's just me). Of course, I am more the baker than he is, but I don't bake as much as I'd like to because I really, really do not need the baked goods. Heh.
Rather than use my usual recipe (from Bittman's How To Cook Everything), I loosely followed this biscuit recipe.
I halved the recipe -- sort of. I know my baking powder is less effective right now (I keep forgetting to buy a new can), so I used the full recipe amount. I also used a whole egg (an egg in biscuit dough?!) and 1/2C 2% milk instead of 3/8C milk. I worked the butter in with my fingers the same way I do shortbread and pie crusts. I tried my hardest not to overwork the dough, though I did end up adding a fair amount of extra flour at knead time (due to the extra milk and egg in the dough).
They rose a fair amount (more than I expected) though I totally forgot to re-sharpen my cutter before cutting biscuits out of the dough, so each biscuit had one side lopsided.
I got 8 full biscuits and one almost full biscuit out of the halved recipe.
They are very flaky and soft and tasty. I think next time I would use fresh baking powder and cut taller biscuits so they rose just a bit more (this one in particular was a little short, the others looked better).
One of my baking 'projects' today - home made soft pretzels. They may not be the prettiest, but they sure do taste good! :)
with shrimps, coastline herbs and early potatoes.
Read more at www.ross-eats.co.uk/2012/02/launceston-place/
Ginger: "They're a tad er, dark, Nobby."
Ted: "I'm not eating THEM!"
Nobby: "They're not burned - they're caramelised!"
Ted: "I've heard it all now!"
Hasty-Bake Continental Stainless Steel:
* Surface cooking space: 504 square inches
* 289 sq. in. primary cooking area
* Base dimensions: 23"L x 16"D x 43"H
* 20 gauge stainless steel hood with 3/16" tempered glass
* Stainless steel front and side work tables
* Weight: 110 lbs. * 20 gauge powder-coated base
* 18 and 12 gauge galvannealed lift and fire box
* Heavy duty nickel-plated cooking grills
* 5 year parts / workmanship and 1 year finish warranty
* 10 year warranty on stainless steel components
“Snap a photo that describes a bit of your day!” ~ Amy
I woke up early to bake bread for dinner tonight. I enjoy baking and cooking, and my husband enjoys eating - a match made in heaven.
Baking the bacon gets out a lot more of the fat and it's easy to get it crispy enough for bacon bits quickly.
An unconventional wedding gift: 100 homemade cupcakes for the reception. These will be gobbled up this afternoon as we celebrate the union of the Shaws.
Baked green tea & red bean cheesecake
Recipe @ yuehandicrafts.blogspot.com/2011/02/baked-green-tea-red-b...
Chocolate cake with italian meringue buttercream, drizzled with chocolate and topped with a raspberry
A few weeks ago, my neighbours arrived at my front door bearing the gift of a friendship cake mix. The idea is that this yeast based mixture grows as you add ingredients to it, and you then pass on portions of cake mix to your friends.
My first set of mixture went well, and this batch of cakes is from the second load. I decided to cook it all, because however great the idea, the mixture does take a lot of looking after. I did give some portions away!
The two cakes at the front are cherry, the one at the back is a fruit and nut cake with sultanas, walnuts and cherries. There is another one in the oven that is just sultanas, but made with soft brown sugar rather than the granulated sugar in these ones.
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