Archive for the ‘Baking’ Category

This is my new passion – Summer Tomato Pie.

We use the version from Cook’s Country Magazine – August/September 2009

Jeffrey has been using this as an excuse to work on his Pie Crust skills while my Mom is here with us. She was considered to make the best pie crust in the family… which is saying a lot considering she was competing against my grandmother, Aine, and Aunt Helen… both formidable bakers!

This last time, however, he used prepared crusts from the store — primarily due to time constraints. The resulting pie was close to as wonderful as going to the trouble of a scratch pie crust. ;-)

If you can snag a copy of the Cook’s Country recipe, I highly recommend it!

Tink

*When I dream, I cook and bake like an artist!*

While we went to the Chinese Buffet rather than cooking a Holiday Dinner, some food preparation DID happen here on Christmas Day… Jeffrey was kind enough to bake my new Favorite Biscuit recipe.

It is Cracked Black Pepper Cream Biscuits and it was featured in the November 1997 issue of Gourmet Magazine.

I LOVE the southern white gravy with black pepper that is served over biscuits. Due to my food allergies, it needs to be without red meat, which is not a common occurance. This biscuit recipe is as if the gravy were mixed into the biscuits rather than poured on top.

This recipe calls for cake flour, but I plan to experiment with using the CarbaLose low carb flour. I will report back on the results!

Tink

*When I dream, I cook and bake like an artist!*

Cracked Black Pepper Cream Biscuits

INGREDIENTS
3 cups cake flour (not self rising)
1T baking powder
1T sugar
2 T coarsely ground black pepper
1t table salt
1 1/4 cups heavy cream
2T unsalted butter
1/4 t coarse salt

INSTRUCTIONS

Preheat oven to 425 degree F

STEP 1 – Lightly grease large cookie/baking sheet
STEP 2 – Sift flour and baking powder into bowl
STEP 3 – Using a fork, stir in sugar,1 1/2T of black pepper, table salt
STEP 4 – On lightly floured surface, lightly knead dough 8 times
STEP 5 – Melt butter and cool
STEP 6 – Pat out dough into a 9″ square, about 1/2″ thick
STEP 7 – With a sharp knife dipped in flour, cut into as many squares as possible
STEP 8 – Dip biscuit tops into melted butter and place on baking sheet, butter sides up, 1/2″ apart
STEP 9 – Gather up remaining scraps of dough and repeat STEPS 6-8 untill dough is used up.
STEP 10 – Sprinkle biscuits with coarse salt and remaining butter
STEP 11 – Bake biscuits in middle of oven until golden and cooked thru – about 15 minutes

Tink’s Notes – These seem easy to over bake… our oven only took about 12 minutes.
They can be baked ahead (about 6 hours) and cooled completely. Reheat by placing in a 350 degree oven for 5 minutes. If they are going to be eaten immediately, I have had good luck microwaving them for 20 seconds on HIGH