I have been sitting on a number of recipes for quite sometime waiting for just the opportune moment to make them.  One of these recipes was for Buttermilk Biscuits and I finally got a reason and a chance to make them.  As far as a dish goes they are pretty bland and disappointing, however, as biscuits they are awesome.  The biscuits have just a hint of buttermilk tang and a whole lot of fluffy goodness and when topped with a dab of margarine (butter would also be good, however, I am allergic) and some honey they make a great snack or compliment to a meal.  They would also be great on a pot pie or smothered under a thick layer of sausage gravy.

Ingredients
2 3/4 c flour
1 1/3 c buttermilk
1 egg
2 tbsp plus 2 tsp sugar
1/4 tsp salt (or more to taste)
pinch of baking soda
1 tbsp plus 1 tsp baking powder
2/3 c margarine or butter cut into 1 inch pieces

Instructions

Preheat oven to 375ºF

In a large bowl whisk together dry ingredients.  In a separate bowl whisk together buttermilk and egg.  Cut butter or margarine into dry ingredients until butter or margarine is pea sized.  Stir in buttermilk mixture, until just mixed, do not over mix.

Remove dough to a lightly floured surface, pat to desired thickness (mine was 3/4″).  Use a large glass to cut into rounds.  Place biscuit rounds on a large ungreased baking sheet.

Bake the biscuits until light, fluffy and golden brown, about 20 minutes.

Now if I was feeling ambitious I would make up some sausage gravy for biscuits and gravy in the morning, something tells me it will just be yogurt.

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I have found the the best time to sit down and write a recipe review is while stuffing my face the result of that recipe.  And tonight is a prime instance of this, all that is missing from this late afternoon dessert is a bit of coffee.

Cranberry Apple Walnut Pie

But let me back up, yesterday was well sort of a first for me.  I had never prior to yesterday made a real pie start to finish, sure I made Key Lime pie which is a chore but just used crumbled up cracker, sugar and margarine for a crust.  So yesterday the journey began using a set of recipes I had found in Midwest Living some time ago.  (By the way thank you to the previous renters at my address for not forwarding your mail, I hope all that stuff marked urgent and last notice wasn’t important, I digress.)  One was for the pie itself and another for the crust, which is certainly not a Weight Watches approved crust.

Double Pie Crust Recipe
Ingredients:
3 1/2 c flour
1 1/2 tsp salt
3/4 c cold margarine (butter) cut into pieces
1/4 c butter flavored shortening
7 tbsp cold water
1 egg beaten
2 tsp lemon juice

Instructions
Mix flour and salt.  Add in margarine and shortening until pea sizes pieces form.

Mix remaining ingredients in separate bowl. Combine all ingredients tell wet throughout.

Turn out onto lightly floured surface and work into a ball with hands.  Divide in half and roll out one at a time into pie crusts.

Bake as directed in pie recipe.

Apple-Cranberry-Walnut Pie
Ingredients
1 c cane sugar
1/3 c flour
1/2 tsp ground cinnamon
2 lbs tart cooking apples, peeled cored and sliced (I used my Apple Peeler-Corer-Slicer to make the job easier)
2 c cranberries (fresh)
1/2 c chopped walnuts
2 tbsp margarine (butter)
milk, sprinkle of sugar

Instructions
In a small bowl mix flour, sugar, cinnamon.  In a large  bowl mix fruit an walnuts.  Sprinkle sugar mixture over fruit tossing to combine.

Roll out first pie crust and place in pie plate, add in filling mixture and distribute evenly.

Roll out remaining pie crust and either just cover and cut a slit in to allow steam to escape of do as I did and give it a nice weave, which makes it look all the more tasty.

Brush top crust with milk, sprinkle with sugar and place in the over for 90 minutes (give or take) at 325ºF.  Remove when crust is lightly browned and fruit is tender.

Pie ready for the oven

You’ll notice the weave which was tricky but looked outstanding when it came out.

Pie!

I am not gonna lie that is one fine looking pie for a rookie and while it was not the best pie I have ever had it was way better than most.  The tartness of the apples and the cranberries make this pie quite unique and the crust was pretty good as well.

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