Southern Manners

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Homemade “Yummy” Biscuit Recipes!!!!

Homemade “yummy” Biscuit Recipes!!!!

When first married, I imagined myself making wonderful homemade biscuits everyday for my family. I had heard stories of how domestic women of the old days wore holes into wooden bowls blending by hand all the ingredients to create delicious breads and biscuits for early morning breakfasts. Of course, those breakfasts included an assortment of jellies made with apples, grapes, and berries right off the farm.

I never “got” the perfect recipe. I heard about it a lot from all the ones who had “it” but never gave me the magical recipe! I decided to find that recipe through the magical land of the internet. Below I will share those recipes and links and videos with you.

Let me know what is your favorite biscuit recipe. Let me know if these recipes are magical or not. A little flour, a little milk, a little secret ingredient and I will have the perfect “yummy” biscuit recipe!!  Teresa Johnson Teresa@AtlantaHomeStore.com

 

This one has to be good! This one came from www.TasteOfhome.com

Ingredients
Directions
  • In a large bowl, combine the first five ingredients. Cut in shortening until the mixture resembles coarse crumbs. In a small bowl, whisk milk and egg. Stir into crumb mixture just until moistened.
  • Drop by heaping spoonfuls 2 in. apart onto an ungreased baking sheet. Bake at 450° for 10-12 minutes or until golden brown. Serve warm. Yield: 1 dozen.

 This One sounds like the Cook had a similar experience to me as a young wife and cook!

Granny’s Homemade Biscuits from Granny’s Kitchen!

2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1/4 cup butter or margarine
3/4 cup milk

Combine all dry ingredient and blend well with whisk. Cut in butter until resembles coarse bread crumbs. Stir in milk until all comes together to form a dough ball. Turn out dough ball onto a heavily floured surface (I use wax paper). Let set for a couple of minutes and then knead for about a minute and then re-flour surface and pat out to about 1/2″ thick. Cut biscuits with floured biscuit cutter and place into ungreased baking pan. Form remaining dough into ball and repeat until all dough made into biscuits. This recipe will make approximately 12 biscuits. Bake in 425-450 degree oven for 12-15 minutes. This recipe freeze well too. Just place your cut biscuits onto a cookie sheet lined with wax paper or parchment paper and place cookie sheet into freeze making sure to keep level. Once frozen remove and place into a freezer bag and place into freezer. When ready to use just follow baking directions and bake only the amount that you need, you do not have to bake all of them at one time.

 

The Biscuit Method 

This Blog describes the “secret” to the “yummy” Biscuit is not the ingrediants but the method!

  1. Mix all your dry ingredients together with a whisk:  flour, baking powder and/or baking soda, salt, sugar, dry spices, etc.
  2. Cut your very cold fat into about 1/2 inch chunks (if you’re using shortening, or part shortening, put that stuff in the freezer.  I vote all butter, personally, for flavor and for no trans fats, but do what you want).
  3. Toss the butter/shortening with the dry ingredients.
  4. Using your fingers, break up the butter/shortening, rubbing it into the flour.  When you’re done, the pieces should be anywhere from the size of grits to the size of peas.  Nothing too much bigger than a pea.  If your hands are warm, throw everybody into the fridge to firm up.
  5. Pour in your liquid (milk/cream/half and half/buttermilk–whatever the recipe calls for).  Toss together with the dry.  Don’t mix viciously.
  6. Turn your dough out onto a lightly floured surface and pat into a square about 1/2″ thick.
  7. Cut into squares (no waste) or circles.  (You can re-roll the scraps, but those biscuits will be tougher.  I vote squares).
  8. Brush with cream/butter/egg wash.  Bake at about 400 degrees, F, until risen and golden brown and lovely.

Biscuits Recipe : Paula Deen : Food Network

If Paula Deen makes it…. it has to be good!!!

Here is her recipe from the site above!

Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 8 tablespoons butter, cubed
  • 3/4 cup milk
Directions

In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.

Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.

Butter bottom of skillet and place biscuits in pan. Bake for 12 minutes or until golden brown.

Simple, flaky biscuit recipe by  Kitchenmage!

Biscuits for two

                      makes ~6

My definition of “for two” is two each and some leftover for my breakfast the next day. Your math may vary.

                                                       

 Ingredient    USvolume    US weight   Metric weight 
 All-purpose flour   2   1/4 cups   10   1/8 oz   285   g 
 Salt   3/4   tsp   1/8   oz   4-5   g 
 Sugar   1   tsp   5/8   oz   18   g 
 Baking   powder   4   tsp   5/8   oz   19   g 
 Butter,   very cold   1/3   cup   2   5/8 oz   75   g 
 Milk,   very cold   1   cup   8   oz   225   g 
  1. Preheat oven to 450°
  2. Place flour, salt, sugar and baking powder in food processor and pulse for a few seconds to combine.
  3. Cut butter into small pieces and add to food processor. Pulse half a dozen times and check for the size of the butter pieces. Repeat if necessary until the butter is in pieces roughly the size of peas.
  4. Put flour mixture in a mixing bowl and add the cold milk. Toss together gently until barely combined. I use the little white plastic tool in the picture to lift the dough from the side of the bowl and dump it on top of the rest of the dough.
  5. As soon as the dough holds together, turn it out on a lightly floured counter. Gently “knead” the dough a few strokes until it is a mostly a cohesive ball. (Click here for a close-up of what the dough looks like before kneading. Here’s the after shot.)
  6. Roll the dough into a rectangle 1/2-3/4 inch thick, depending on how tall you like your biscuits. Cut into 2 inch circles, you should get ~6, and place on a parchment lined cookie sheet. (See note about leftover dough.)
  7. Bake at 450° for 8-10 minutes. Butter and eat while still warm.

Notes

  • I use a food processor to cut up the butter for biscuits, pie crusts etc. If you don’t have a food processor, you can use a large fork, a pair of dull knives, or just rub the butter and flour gently between your fingers to create the same effect. Your hands will warm the butter a little bit, so if you have time to chill the dough briefly after doing this, do – your biscuits will be flakier.
  • There will be some dough left over after you cut the biscuits. Unless you need all of the biscuits for this meal, smoosh it into a ball, wrap it in plastic and stick it in the refrigerator until the next morning. They will be a bit better than if the dough is rerolled immediately.
  • I use one of those plastic cutting boards you can pick up for a buck or so because it contains all of the mess and makes cleanup a snap.
  • I encourage you to check out the images in my making biscuits flickr set and get a closeup look at the texture of the dough at various steps in the process.

Southern Biscuits by Alton Brown taken from the Food Network website!

Ingredients
  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons shortening
  • 1 cup buttermilk, chilled
Directions

Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that’s life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes

Glenn Hardeman (A FaceBook Friend) sent me the following Great Tips!

Post 1: That recipe will be better if you substitute butter or margarine for the shortening and much better still if you use lard. Secret to beautiful biscuits is basting them!

Post 2: The right way is with a pastry brush (small paintbrush) but I just pour some half and half or milk in a cup dip my finger in and spread on top of the biscuits. You should also play country gospel music while the biscuits are cooking.

 

Let me know when you try one of these “yummy’ homemade biscuit recipes!!!

Mom made some homemade scupadine jelly this morning. Time to Cook!

Teresa

Pig Lickin Cake and Hershey’s Kisses Peanut Butter Blossoms

“Pig Lickin” Cake

and

Hershey’s Kisses Peanut Butter Blossoms.

 

Cooking with the Grandchildren!

Last weekend, I kept my two young grandchildren so that my son could move into his new house. We played, cleaned, rode three wheelers, watched moves, and cooked. We cooked homemade soup, cornbread, blueberry pancakes, cookies and cakes. They were a great help and I loved every minute of their visit.

Two of the sweet items we made were a cake and cookies.

The 5-year-old boy and the 2- and- half year old little girl did a great job!

The first dessert we made was a special cake called a “Pig Lickin” Cake! My Mother in Law had the recipe and her cousin (a preacher’s wife) had given her the recipe. I am sure that this cake was the proud contribution to many of the church socials of both my Mother in Law and her cousin over the years!

Here is that special recipe!

Pig Lickin Cake

1 Package Duncan Hines Yellow Cake Mix

1- 11 oz. Can Mandarin Oranges

4 eggs

3/4 cup of Oil

Makes 3 layers. Cook at 350 approximately 15 minutes.

Icing-

1 Large Can of Crushed Pineapple (slightly drained)

1 Box of Dream Whip (both envelopes)

1 Package of Vanilla Jello Pie Filling

Mix together and put between layers.

It was good!

The next recipe we made was the Hershey’s Kisses Peanut Butter Blossoms!

Here is the sweet little girl “stirring” again. She is quite good at it! I let her do it on the door of the dishwasher so that I would have easy cleanup in case of spills.

The recipe for this wonderful cookie is below.

Hershey’s Kisses Peanut Butter Blossoms

40 Hershey’s Kisses Brand Milk Chocolates

.5 C of shortening

3/4 Cup of creamy Peanut Butter

1/4 Cup of granulated Sugar

1/3 Cup of Packed Brown Sugar

1 Egg

2 Tablespoons Milk

1 Teaspoon of  Vanilla Extract

1.5 Cups of  All Purpose Flour

1 Teaspoon of  Baking Soda

1/2 Teaspoon of  Salt

Granulated Sugar

Heat oven to 375°F. Remove wrappers from chocolates.  Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.  Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.4 Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Nutritional Information per serving (1 cookie):
Calories: 90, Total Fat: 6g, Saturated Fat: 2g, Cholesterol: 5mg, Sodium: 75mg,
Total Carbohydrate: 10g, Dietary Fiber: less than 1g, Sugars: 6g, Protein: 2g, Vitamin A: 0%DV*,
Vitamin C: 0%DV*, Calcium: 0%DV*, Iron: 2%DV*
*%DV= %Daily Values are calculated based on a 2000 calorie diet

TERESA JOHNSON

TERESA@ATLANTAHOMESTORE.COM

Soup Potluck Weekend Party!

Fall is in the Air!

Wouldn’t it be Fun to Have a Soup Potluck Weekend Party with a Few of Your Favorite Friends!?!

Here are a few recipes from Betty Crocker website. If I was having a party and could pick what I thought would be good, I would pick the following 4 Soups. I think these would “warm” up a cold night!  Teresa Johnson Teresa@AtlantaHomeStore.com www.AtlantaHomeStore.com

Potato-Clam Chowder

4 cups hot water
 1box (4.7 oz) Betty Crocker® au gratin potatoes
1/2teaspoon salt, if desired
 1cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
 1cup Green Giant® SELECT® frozen broccoli florets
 3cups milk
 1small onion, chopped (1/4 cup)
 2cans (6 1/2 ounces each) minced clams, undrained
 
 Heat water, Potatoes and salt to boiling in 3-quart saucepan. Boil 20 minutes; drain. Stir in Sauce Mix and remaining ingredients. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat; simmer uncovered about 10 minutes, stirring occasionally, until potatoes are tender. Makes 4 servings
 

Creamy Fresh Tomato Soup

2lb fresh tomatoes (about 4 to 5 medium)
1tablespoon olive oil
1large onion, chopped (1 cup)
1 1/2 cups vegetable broth
1can (6 oz) tomato paste
1teaspoon salt
1/4teaspoon ground nutmeg
1/8teaspoon ground red pepper (cayenne)
 1/2cup whipping cream
1/4cup chopped fresh basil
 
In large saucepan, heat 3 quarts water to boiling. With sharp knife, cut shallow X in bottom of each tomato. Add to boiling water, 2 or 3 at a time, for 10 seconds. Using a slotted spoon, remove tomatoes from boiling water; immediately plunge into ice water until cold. Drain. Peel and chop tomatoes. In heavy 3-quart saucepan, heat oil over medium heat. Cook onion in oil 3 to 5 minutes, stirring frequently, until tender. Stir in chopped tomatoes, broth, tomato paste, salt, nutmeg and red pepper. Heat to boiling; reduce heat. Simmer uncovered 5 minutes or until tomatoes are soft. Stir in whipping cream. In blender or food processor, place 2 1/2 cups tomato mixture. Cover; blend on medium speed 30 seconds or until smooth. Pour mixture into large bowl. Repeat with remaining tomato mixture. Return pureed mixture to saucepan. Heat over medium heat, stirring frequently, until hot. Top each serving with basil.
Makes 4 servings (1 1/4 cups each)
 
 
 
 

Golden Onion Soup

Parmesan Croutons

1/4cup butter or margarine 
3slices bread, cut into 1-inch cubes
 1/4cup grated Parmesan cheese 
 

Soup

1/4cup butter or margarine
 1tablespoon packed brown sugar
1/2teaspoon Worcestershire sauce
2large onions, cut into fourths and sliced (1 1/2 lb)
 2cans (10 1/2 oz each) condensed beef broth
2soup cans water
 
 Heat oven to 400°F. In 13×9-inch pan, melt 1/4 cup butter in oven. Toss bread cubes in butter until evenly coated. Sprinkle with cheese. Bake uncovered 10 to 15 minutes, stirring occasionally, until golden brown and crisp. Reduce oven temperature to 325°F. In 4-quart ovenproof Dutch oven, melt 1/4 cup butter over medium heat. Stir in brown sugar and Worcestershire sauce. Toss onions in butter mixture. Bake uncovered about 2 hours 30 minutes, stirring every hour, until onions are deep golden brown. Remove from oven; stir in broth and water. Heat to boiling on top of stove. Serve with croutons. Makes 6 servings
 
 
 
 
 
 
 

Chicken Soup and Easy Dumplings

 
3cans (19 oz each) Progresso® Traditional chicken noodle soup 
1 3/4cups Progresso® chicken broth (from 32-oz carton) 
1can (16.3 ounces) Pillsbury® Grands!® refrigerated buttermilk biscuits 
 
Chopped fresh parsley, if desired Heat soup and broth to boiling in 4-quart Dutch oven. Meanwhile, separate dough into 8 biscuits; cut each into fourths. Drop biscuit pieces into boiling soup. Cook uncovered 10 minutes. (Soup must be at a medium boil.) Cover and cook 10 minutes longer or until dumplings are light and fluffy. To serve, carefully remove dumplings from soup. Ladle soup into individual bowls. Top each with dumplings. Sprinkle with parsley.
Makes 8 servings

Halloween Dip – Halloween Dip

Halloween Dip – Halloween Dip

Decorating Tips for Halloween food!

http://www.gone-ta-pott.com/halloween_dip_ideas.html

 

Teresa Johnson

Teresa@AtlantaHomeStore.com

www.AtlantaHomeStore.com

Lemon Cake-Pie…

Lemon Cake-Pie…MUST…MAKE…THIS…

I have company coming! I must try this!!! Let me know what you think!!!

http://cravingcomfort.blogspot.com/2011/06/lemon-cake-pie.html

Teresa Johnson

Teresa@AtlantaHomestore.com

www.AtlantaHomestore.com

Cheesy Potatoes from Mel’s Kitchen Cafe

Cheesy Potatoes –

 

 

Check out this recipe from Mel’s Kitchen Cafe

If you try this let me know how it turns out!

Teresa Johnson

Teresa@AtlantaHomeStore.com

www.Atlantahomestore.com

 

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