Buttermilk Cheddar Biscuits
Buttermilk Cheddar Biscuits
Prep Time:
40 min
Serves:
8 biscuits
2 cups all-purpose flour, plus more as needed
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup cold buttermilk, shaken
1 cold extra-large egg
1 cup grated extra-sharp Cheddar
1 egg, beaten with 1 tablespoon water or milk
Maldon sea salt, optional
[box] Preheat the oven to 425 degrees F. Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas. Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined. Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.[/box]
Chocolate and Sour Cream Layer Cake
Chocolate Layer Cake, Sour Cream
4 egg yolks
3 egg whites
1 1/3 cup sugar
1 cup thick, sour cream
1 tsp soda
A pinch of salt
1 ½ cup flour
2 squares chocolate
Beat the yolks and the sugar until very light; melt the chocolate in part of the cream, over the fire; let cool and then add it to the rest of the cream. Sift the soda into the flour and add alternately with cream to the yolks and sugar; flavor and cut and fold in the whites beaten stiff but not dry. Bake in two square, shallow pans at 350 F. When cool, put together with boiled Icing or Chocolate Nut Filling (see below).
Boiled Icing
1 cup granulated sugar
½ cup water
2 egg whites
½ tsp flavoring extract
Boil sugar and water over slow fire until syrup spins a thread; pour very slowly into stiffly beaten whites and beat until smooth and almost stiff enough to spread. Add flavoring. Spread on cake.
Chocolate Nut Filling
1 ½ cups brown sugar
¾ cup cream
2oz. Grated chocolate
½ cup butter
¾ cup chopped nut meats
Boil sugar, cream and butter until thick; stir until cool; then add chocolate melted over hot water, and nuts, and spread between layers.
Walnut And Coconut Bars
Black Walnut and Coconut Bars
½ cup butter
½ cup brown sugar
1 cup flour
Add sugar to creamed butter gradually and beat until smooth. Blend in sifted flour, and spread mixture over bottom of a cake pan 9-inch square. Bake 20 – 25 minutes at 375 F.
Filling:
2 tbl flour
½ tsp baking powder
¼ tsp salt
½ cup shredded coconut
1 cup black walnut meats
2 eggs, well beaten
1 cup brown sugar
1 tsp vanilla
Sift flour with baking powder and salt and mix with coconut and nut meats. Beat eggs, add sugar and vanilla, and continue beating until mixture is fluffy. Combine two mixtures and pour batter over baked crust. Bake about 20 minutes at 375 F. Cool slightly, and cut into oblong bars. Makes about 25 bars.
Old Fashioned Apple Pie
No.1
4 to 6 apples (1 qt)
½ cup sugar
1 or 2 tbl water
1 tbl butter
Flavor with cinnamon, nutmeg or lemon juice
Pare, core and slice apples. Line a pie plate with plain pastry, (see below). Sprinkle with bread crumbs. Lay in the apples, sprinkle with sugar, bits of butter and spices; slash and prick upper crust, cover and bake in hot oven 35 to 45 minutes at 425 F., until crust is brown and fruit is soft.
No.2
4 large apples, chopped
¼ lb almonds, chopped
¼ cup raisins, seeded
2 eggs, separated
1 lemon, juice and rind
¾ cup sugar
Beat yolks with sugar; add apples, almonds and raisins, fold in beaten whites. Cool. Line a pie plate with Muerbe Teig (see below). Place mixture on dough, dot with butter, and bake in moderate oven. Spread Meringue (see below), on top, brown slightly in oven.
Plain Pastry or Pie Dough
1 ½ cups flour (pastry)
½ tsp baking powder
½ tsp salt
1/3 to ½ cup shortening, butter or fat
¼ cup cold water
Stir flour, salt baking powder together; then mix, shape, roll and bake about 12 minutes at 450 F. or until browned.
Muerbe Teig for Pies or filled Torten
No.1
¼ cup butter
1 cup flour
1 tbl sugar
1 egg yolk
Cream butter and sugar; add egg, a little salt, and flour. Pat and press the dough ¼ inch thick, into greased pan or spring form. Place in refrigerator overnight.
No.2
1 cup butter
3 cups flour
¼ cup sugar
2 egg yolks
1 lemon
¼ cup cold water
Beat eggs, add the water. Mix butter and flour. Combine the mixtures, adding grated rind, juice of lemon and sugar. Put in cool place to harden. Pat into form ¼ inch thick.
Meringue for Pies
Add 2 tbl sugar for every stiffly beaten egg white. Spread Meringue over top and bake a few minutes to a delicate brown, or bake 15 minutes at 300 F to avoid “dew drops”.
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