kitchen adventures
How long has it been since you had a homemade biscuit? Maybe your grandmother made ’em and served them with honey butter or jam? Now you can make ’em too, and they’re EASY! Really and truly, they’re not hard at all: and they’re quick, too. Easiest Biscuits Ever makes 12 biscuits 2 cups
I love gingerbread! My grandmother used to make hers with blackstrap molasses, lard, and boiling water; I remember its deep dark taste. This version is simpler, and uses butter instead of lard, but it still tastes absolutely fabulous. It’s lightened with pumpkin puree and spiked with both raisins and crystallized ginger.
Sometimes you want a biscuit with a little oomph. Perhaps you crave a savory taste? These cheesy marvels are very like the biscuits served at Red Lobster – but skip the commercial baking mix, you can do just as well, and just as quickly, from scratch! Cheddar Biscuits 2 c
You don’t need a mixer for this! July 2011 variation: instead of nuts and cranberries or raisins, add 1 1/2 c to 2 c fresh blueberries. Wow, is that good. Yield: 12 big muffins 3 c grated fresh zucchini 2/3 c unsalted butter, melted 1 1/3 c sugar 2 eggs,
Adapted from several sources Yield: 2 loaves 3 eggs 1/2 c oil 1/4 c + 2 Tbsp plain yogurt OR 1/2 c unsweetened applesauce 1 3/4 c sugar 2 c grated zucchini 2 tsp vanilla extract 3 c all-purpose flour 3 tsp cinnamon 1/8 tsp nutmeg 1 tsp baking
I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.