Wednesday, February 3, 2016

I'm finally back!

And I'll be posting like crazy! So get ready! Bob H.
So much for that! Life happens...

Tuesday, April 26, 2011

Imitation Bisquick Buttermilk Baking Mix

Makes 13 cups of mix.

• 10 ½ C flour
• ¼ C baking powder
• 1 ½ Tbs salt
• ½ C sugar
• 2 C shortening
• 1 C buttermilk powder (SACO)
• 1 ½ tsp baking soda

1. In a large bowl, mix all ingredients with an electric mixer until the particles are uniform (like cottage cheese).
2. Store in an airtight container.

Notes: Approximate shelf life is 3 months. Refrigeration will lengthen store time.

Red Lobster Cheddar Bay Biscuits

Makes 10 – 12 biscuits.

2 ½ cups Bisquick Buttermilk baking mix
¾ cup cold whole milk
4 tablespoons cold butter (1/2 stick)
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese

Bush on Top:
2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder
Pinch salt

1. Preheat your oven to 400 degrees.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.
3. Drop approximately ¼-cup portions of the dough onto an ungreased (parchment covered) cookie sheet using an ice cream scoop.
4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 2 tablespoons butter in a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter.

Thursday, April 14, 2011

Lingonberry Butter

Lingonberries are an amazing little berry from Sweden that tastes sort of like a cranberry. Lingonberry preserves are tangy, sweet, and all around good. They are readily available online and in some IKEA and specialty stores. This compound butter is an excellent accompaniment to crepes; store bought Swedish pancake mix, or even toast. The serving size is approximate, but it makes a considerable amount.

·         7 ounces Lingonberry preserves
·         1 1/2 lbs unsalted butter, room temperature 

1.       In a medium mixing bowl, beat the butter with an electric mixer until creamy and pale yellow.
2.       Add lingonberries and beat until thoroughly combined and light pink in color.
3.       The finished product should have no visible liquid and be light and airy. If your butter is juicy, dark pink, or clumpy- keep beating!
4.       Store in an airtight container in the refrigerator. Has an excellent shelf life.

Words of Wisdom from Chef Lidia Bastianich

"Some of the most important things when cooking Italian food as a novice are:
cook seasonally;keep it simple; use fresh herbs; and cook enough for seconds."

Check her out on her Blog, Website, or on PBS or Create TV.

Old-Fashioned Meat Loaf

Nothing Fancy, just good ole home cookin!
About 4 servings

·         1 pound ground beef
·         1 1/4 teaspoons salt
·         1/4 teaspoon ground black pepper
·         1/2 cup chopped onion
·         1/2 cup chopped bell pepper
·         1 egg, lightly beaten
·         8 ounces canned diced tomatoes with juice
·         1/2 cup quick-cooking oats

·         1/3 cup ketchup
·         2 tablespoons brown sugar
·         1 tablespoon prepared mustard

1.      Preheat oven to 375 degrees F.
2.      Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.
3.      Mix ingredients for topping and spread on loaf.
4.      Bake for 1 hour.

Swedish Pancakes (Crepes)

Makes about 12 pancakes

·         8 tablespoons unsalted butter
·         1 cup all-purpose flour
·         1 3/4 cups whole milk
·         3 large eggs
·         1/2 teaspoon vanilla extract
·         1/4 teaspoon salt
·         Confectioners' sugar, maple syrup and fresh fruit, for garnish

1.       Melt 4 tablespoons butter in a 10-inch nonstick skillet.
2.       Combine the flour, milk, eggs, melted butter, vanilla and salt in a blender; process until smooth.
3.       Preheat the oven to 200 degrees.
4.       Warm the same skillet over medium heat until a drop of water bounces and sizzles. Add 1 teaspoon butter; turn to coat the pan with the melted butter. Pour in a scant 1/3 cup batter and quickly swirl the pan to evenly coat the bottom. Cook until the pancake sets, 1 to 1 1/2 minutes. Using a rubber spatula, carefully lift the pancake by the edges and flip; cook until lightly golden on the other side, 15 to 30 seconds.
5.       Transfer to a plate; keep warm in the oven while making the others.
6.       Repeat with the remaining butter and batter to make about 12 pancakes. If the pancakes seem too thick, thin the batter slightly with warm water.
7.   Fold or roll and serve with confectioners' sugar, syrup and fresh fruit.  You could also place a small amount of fruit compote inside and roll up then top with whipped cream. Sometimes you will see these served with Lingonberry Butter. Roll up Ricotta Cheese or Yogurt inside and serve with fresh Strawberry slices and Chocolate Syrup. The variations are endless and yummy.