Search Results for '("C'

[rottiedogs]

Bakery -- GINGERBREAD 2
Submitted by dvdlee on August 27, 2004 at 10:47 am

DESCRIPTION
Bakery -- GINGERBREAD 2

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
This method is from Laurie Colwin 'revised' look at Gingerbread in "More Home Cooking".

I love this recipe because its tasty, has a good crumb AND is easier and faster to make because you don't have to cream butter and sugar together, only mix dry into wet by hand!

1/2 cup syrup (STEEN'S CANE syrup is best - or use light molassas, golden, etc.; don't use Karo!)
6 Tablespoons butter
1 egg
4 Tablespoons buttermilk
2 cups flour
1 teaspoon baking soda
2-3 teaspoons ground ginger
1 teaspoon cinnamon
1/3 cup brown sugar
pinch salt

Preheat the oven to 375ý F.

Put the syrup and butter in a small sauce pan and heat gently until butter is melted. The remove from heat and reserve.

While the butter/syrup is heating, line the bottom of a buttered 8-inch pan (at least 2 inches deep) with parchment paper.

In a small bowl beat beat the buttermilk and egg together.

In a mixing bowl place the flour, soda, ginger, cinnamon, brown sugar and salt and stir until blended together.

This next step has to happen quickly. Make sure the baking pan is ready and the oven is preheated! The KA dough whisk is the ideal tool for this mixing process.

Add the egg mixture to the flour and stir a few times (just to begin to work it in, don't fully mix it in), then add the syrup/butter mixture. Quickly blend everything togehter, but mix ONLY until the batter is barely blended together (quickbread or biscuit style of mixing). IMMEDIATELY pour batter in the pan, smooth top and pop in the oven.

Bake at 375F for 10 minutes, then lower heat to 325 and bake for 25 minutes longer. It done when a toothpick inserted into the gingerbread has just a few crumbs attached to it.

Remove, let cool in pan for 5-10 minutes, turn out onto a rack, remove paper from bottom and serve whenever (hot, warm, or cold).

Delicious with chocolate sauce, raspberry sauce, whipped cream, or just plain, etc.

(Ms. Colwin adds raisins to her gingerbread -- around 3/4 cup -- but I detest raisins in gingerbread!)

• This topic was modified 9 years, 9 months ago by rottiedogs.

[rottiedogs]

Bakery -- Coconut Hedgehog Cookies
Submitted by dvdlee on August 27, 2004 at 9:53 am

DESCRIPTION
Bakery -- Coconut Hedgehog Cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
Here's another recipe from my childhood. I loved these cookies since they had several of my favorite things -- dates, walnuts & coconut. They are also fairly easy!

2 cups walnuts
1 cup pitted dates
1 cup brown sugar (lightly packed)
2 cups flaked coconut
2 eggs

Preheat oven to 350F

Place walnuts and dates in a food processor and chop (when I was young this had to be done by hand!!) and pulse until medium-fine (not a paste, but in very fine pieces). Place mixture in bowl.

Add brown sugar, 1 cup of coconut and eggs and mix well. Shape dough into balls and roll in the remaining coconut.

Place on greased cookie sheet and bake for around 15 minutes (until exterior coconut coating is lightly toasted). Cool on rack. Store in air-tight tin.

(Note: you can add a shot of amaretto or coconut liquor if you like)

• This topic was modified 9 years, 9 months ago by rottiedogs.

[rottiedogs]

Bakery -- Chocolate Waffles (a fast & unique dessert)
Submitted by dvdlee on August 27, 2004 at 9:52 am

DESCRIPTION
Bakery -- Chocolate Waffles (a fast & unique dessert)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This is a dessert recipe I've used while entertaining for years (since 1982!). It came with my Belgium Wafflemaker. It is for making a wonderful chocolate waffle. Its very flexible in making a special dessert and always surprises my guests (I like drama in food!) The crisp chocolate edges with the tender center + a nice topping makes a really unique dessert.

Serve with ice cream on top drizzled with caramel syrup, OR
a nice mound of fresh summer berries and whipped cream, OR
Exotic fruit sorbet (mango, passion fruit, papaya) OR
A vanilla custard with dark chocolate shavings OR
just drizzled with homemade hot fudge sauce with whipped cream.

You can gain height & interest with these by almost cutting a waffle in half, then bending it to form a upside down "V" on the plate -- then drizzle sauce on the top and let it drool down the sides... You can also "stuff" the ice cream or sorbet in the hollow formed by the "V". Or put the dessert in a bowl and have the waffles form a cup (with the extra 'stuff' in the center)

1/2 cup unsalted butter, melted
3/4 cup sugar
2 eggs, separated
1/2 teaspoon vanilla
3 oz. bittersweet chocolate (melted)
1 & 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons instant coffee (optional or can be reduced)
1/2 cup milk

Mix butter and sugar together well, add egg yolks, vanilla and melted chocolate; beat until smooth.

Sift flour, baking powder, salt and instant coffee together and add alternating with the milk. (This mixture will hold for 4 hours or so before you make the waffles.)

To Finish:

Beat egg whites until soft peaks form and add a small amount to the batter to lighten it. gently fold in the rest of the whites and then bake in waffle iron. These do not take quite as long to cook as a regular waffle. Plan on serving the 1st batch to you & your significant other with the guests getting the latter ones (which will also be crisper) or you can say I'm the cook -- I'll take the best one! (My waffle maker makes 4 small waffles at a time.)

I usually have the main batter done before guests arrive. When appetizers are served I beat the room temp egg whites and finalize the batter. I store the batter in the fridge. When serving the entree I plug in the waffle iron and I make the waffles as the spouse clears the table and begins coffee service.

I think the waffles taste best warm - you can hold them for a short while in a warm oven.

Of course you can have these waffles as a very decadent breakfast also!

• This topic was modified 9 years, 9 months ago by rottiedogs.

[rottiedogs]

Bakery -- Cheap Biscuits (Cream Biscuits) rated best by Cook's Illustrated
Submitted by dvdlee on August 27, 2004 at 9:50 am

DESCRIPTION
Bakery -- Cheap Biscuits (Cream Biscuits) rated best by Cook's Illustrated

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
This is another "classic" Southern biscuit that was not as common as lard-based biscuits as it was considered a sign of poverty to make this style of biscuit. (They are call "cheap" because they are made with cream instead of lard. Cream was cheaper than lard since everyone had a cow, but raising and killing pigs involved more capital and investment.) However, they are very good, easier to make for the first time biscuit baker, and this style was rated as "best tasting" by a testing panel at Cook's Illustrated.

This recipe is from James Beard's "Beard on Bread" -- a classic bread cookbook...

2 cups "Soft Southern Flour**" (or AP if that's what you have)
1 teaspoon salt
1 Tablespoon baking powder (double-acting)
2 teaspoons sugar
3/4 to 1 cup heavy cream
Melted Butter

**Flour milled in the South is "softer" than standard AP wheat. Well-known brands are White Lily, Martha White, Pioneer, and several others I'm sure.

Preheat oven to 425F. Lightly grease a cookie sheet or baking pan.

Sift the dry ingredients together in a bowl, then stir to combine them evenly.

Add the cream and fold it in until a soft dough forms that can be easily handled.

Turn the dough out onto a floured board and gently and lightly knead it for around 1 minute (max.)

[Do not knead the dough like you would a bread dough -- handle it as lightly and as little as possible. You are only kneading it to make sure the dough has come together and is smooth -- you DO NOT want to develop the gluten like you would for regular bread dough. This dough will not pass the "windowpane" test! ]

Gently pat the dough out using your hands until the dough is around 1/2 to 3/4 of an inch thick.

Cut into rounds, dip the round into melted butter and place on a lightly greased baking sheet.

Leftover dough should be gathered together, rekneaded just until it comes together again, then pat it out and cut again. Continue until all the dough is used.

[The first cutting will be the nicest biscuits -- save those for "company!" ]

Bake at 425F for 15 to 18 minutes. Serve hot!

[Notes on cutting the dough -- first dip the cutter in flour to prevent the dough from sticking to the cutter, then cut straight down and DO NOT TWIST. Lift the cutter up quickly and the round will come out of the dough slightly so you can pick it up and dip it in the butter. OR if you lift the cutter slowly you can pick up the uncut dough and the rounds will stay behind (like die punching!)]

• This topic was modified 9 years, 9 months ago by rottiedogs.

[rottiedogs]

Bakery -- Blueberry Scone (Lower-Fat, Lower Protein)
Submitted by dvdlee on August 27, 2004 at 9:47 am

DESCRIPTION
Bakery -- Blueberry Scone (Lower-Fat, Lower Protein)

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
This is a recipe I've modified/developed that makes a dozen scones that is lower in fat and protein than many other recipes I've seen. (Based on Southern biscuit 'technology'!) The is 1/2 oz. of butter per scone and they are made without egg or cream in this recipe -- the taste is like a sweet flaky Southern biscuit with fresh blueberries baked in.

Preheat oven to 425F.

3 cups Southern-style flour (White Lily, White Wings, etc.) OR 2 & 1/4 cups standard All-Purpose Flour & 3/4 cup of cake flour
1/2 cup sugar (plus extra for sprinkling tops)
2 & 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt (I measure this as a slightly heaping amount - since I use coarse Diamond-brand Kosher salt)
1 & 1/2 sticks butter (6 oz.) cold or frozen (depending on chosen production method)
1 cup + 1 Tablespoon low-fat buttermilk
1 & 1/2 teaspoons organge or lemon zest (optional)
1 to 1 & 1/4 cups fresh blueberries (washed & dried)
Fresh milk for glazing scone tops

Combine flour, sugar, baking powder, baking soda, and salt in a bowl. Blend together. Cut the butter into chunks. With your hands rub the butter and flour together until the mixture is blended and no major pieces of butter are seen. (The same procedure used if you were making biscuits.)

Procede with Final Mixing & Shaping below.

Place the flour, sugar, baking powder, baking soda, and salt in the workbowl of a food processor. Pulse once or twice to blend the ingredients.

Cut the FROZEN butter into several chunks and add to the workbowl.

Pulse the butter/dry ingredients until the butter has been blended in and no large lumps of butter are seen.

Place mixture in a mixing bowl and go to Final Mixing and Shaping section.

Add the zest (if using) to the blended ingredients and blend well. (DvdLee -- I always use the zest you can buy from King Arther, its always on hand, involves no hand-grating, and is fresh, aromatic and still contains the natural oils.)

Take the washed and well dried blueberries and mix them gently into the dry ingredients. (I do this very gently with my hands.)

Dump in the buttermilk, and gently blend together with a spatula until the mixture comes together in a very rough dough that is still a bit crumbly. (If very dry, add another Tablespoon of buttermilk).

Remove rough dough to a well-floured surface and very gently press it down and turn the dough over until it holds together and forms a finished dough. This should only take 10 to 12 presses. (DvdLee -- note, while this is officially called 'kneading' in when making biscuits, I don't want to call it that, as the word kneading is too rough and agressive for the light hand in blending that is needed here or in any biscuit recipe.)

Divide the dough into two portions.

Make sure the surface is still well floured. Take one portion and gently pat it into a 7" circle with your hand. Take a sharp knife and cut the dough to form 6 triangles (each cut bisecting the complete circle and being 60 degrees from each other).

Remove the triangles to a parchment paper lined baking sheet. Shape the other dough portion in the same way.

Brush each scone triangle with milk, then very lightly sprinkle with sugar. (DvdLee--I use around 1 & 1/2 teaspoons for all 12 triangles.)

Bake for 15-17 minutes until the top is lightly brown. Remove and cool on rack.

The scones can be successfully frozen. Serve slightly warm (or cold) either plain or with butter and any other condiment of your choice. (Jam, fresh berries spooned over a split scone, honey, some whipped cream, etc.)

(Note: you can use buttermilk powder with this recipe if you need to, just add the appropriate amount of powder to the dry ingredients and then add the amount of water necessary to produce 1 cup of buttermilk.)

• This topic was modified 9 years, 9 months ago by rottiedogs.

[rottiedogs]

Bakery -- Banana Bread from Cook's Illustrated
Submitted by dvdlee on August 27, 2004 at 9:48 am

DESCRIPTION
Bakery -- Banana Bread from Cook's Illustrated

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
This is my favorite recipe for banana bread. Tasty and the yogurt adds just the right touch (and is lower in fat too!) I have never made the variations listed.

While this is a 'member only' recipe on the Cook's Illustrated Web Site, they also provide a link where you can email the recipe to a friend. So, I'm posting this here for my own benefit and for all my 'friends' on the Circle.

P.S. -- I really like having access to the online Cook's Illustrated Web Site. It means I don't have to hunt through years of magazines to find that 'one' recipe I want to make. Plus its fun to browse. AND if you are a new subscriber -- this means you have full access to ALL of the past issues/recipes! (A commercial for a paid site to keep my ethics pure!)

Makes one 9-inch loaf

Greasing and flouring only the bottom of a regular loaf pan causes the bread to cling to the sides and rise higher. If using a nonstick loaf pan, on which the sides are very slick, grease and flour sides as well as the bottom.

2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups toasted walnuts, chopped coarse (about 1 cup)
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons butter, melted and cooled
1 teaspoon vanilla extract

1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine first five ingredients together in large bowl; set aside.

2. Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

BANANA-CHOCOLATE BREAD

Follow recipe for The Best Banana Bread, reducing sugar to 10 tablespoons and mixing 2 1/2 ounces grated bittersweet chocolate (a heaping 1/2 cup) into dry ingredients.

BANANA-COCONUT BREAD WITH MACADAMIA NUTS

Adjust oven rack to middle position and heat oven to 350 degrees. Toast 1/2 cup flaked, sweetened coconut and 1 cup chopped macadamia nuts on small cookie sheet, stirring every 2 minutes, until golden brown, about 6 minutes. Follow recipe for the Best Banana Bread, substituting toasted macadamias and coconut for walnuts.

ORANGE-SPICE BANANA BREAD

Follow recipe for The Best Banana Bread, adding 1 teaspoon ground cinnamon, 1/4 teaspoon grated nutmeg, and 2 tablespoons grated orange zest to dry ingredients.

• This topic was modified 9 years, 9 months ago by rottiedogs.
• This topic was modified 9 years, 9 months ago by rottiedogs.

[rottiedogs]

Bakery -- Apple Cinnamon Monkey Bread/Sweet Dough (Or Cinnamon Raisin)
Submitted by dvdlee on August 29, 2004 at 4:44 pm

DESCRIPTION
Bakery -- Apple Cinnamon Monkey Bread/Sweet Dough (or Cinnamon Raisin)

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
This makes the best sweet dough I have ever tasted. It is basicly the sweet dough from Artisan Baking Across America. I'm still playing around with the dough and the amounts -- thinking about a bit of sour cream in the dough next time....

Flour (A/P, unbleached) - 100%
Milk - 31%
SAF Gold Yeast - 1.6%
Eggs - 35%
Salt - 2%
Granulated Sugar (castor is great) - 18%
Butter (unsalted, softened) = 29%
Dried Fruit - currents, raisins, etc. - 40%

Flour: 19.6 oz
Milk: 6.5 to 7 oz
SAF Gold Yeast: 2 & 3/4 teaspoons
Eggs: 4 large
Salt: 2 & 1/8 teaspoons
Sugar: 3.5 oz
Butter: 5.6 oz
Dried Fruit: 5 oz. finely chopped dried apples with 3 oz. finely diced fresh Granny Smith apple (peeled please!) OR 8 oz. currents or raisins

Heat the milk (saucepan or microwave) until the milk steams, has a slightly cooked smell and is around 180F. Let milk cool to between 105F and 115F. (I pour the milk in a stoneware bowl to help it cool faster.) You do need to scald the milk though because it 'denatures' some of the milk protein.)

Stir the SAF Gold yeast and the flour together in a bowl (a stand mixer is great for this recipe, but is not required.) Add the 100F milk. Turn the mixer on low and mix. After the milk is combined with the flour (it will not really form a good dough at this point - you just want to get them combined well) add the eggs one at a time while continuing to mix or stir. Mix until well combined. Stop mixer, cover bowl with plastic wrap and let rest for 15 to 20 minutes (autolyse). (You still will not have a traditional 'dough' yet.)

After the autolyse, start mixing the dough again. Add salt. Mix on low speed until the dough comes together, but still adhears to the bowl (around 3 minutes) but begins to form strands in the doug. This is a very soft dough that will never clear the bowl and form a hard dough-ball. Don't hesitate to add the extra portion of milk (or a tiny bit more) to keep the dough really wet.

Continue to mix and add sugar in 2 additions, then add the softened butter in another 2 additions. (Mix until each addition is roughly incorporated before making the next addition.) Continue to mix the dough until it is satiney-smooth and soft and forms long strands. This completes the dough making process.

Kead or stir the fruit into the bread.

Put the dough in a buttered container at least 2 times its size. Spray the top of the dough with oil or some melted butter. Cover with oiled plastic wrap (cling film). Refrigerate for at least 8 hours or up to 2 days. (I let mine rest overnight to 24 hours.)

Shaping & Baking

Remove dough from the fridge, cut the dough ball into 2 (each 1/2 will become one loaf).

Sugar: 16 oz
Cinnamon: 5 heaping tablespoons
Whole Pecans or Walnuts: 2 heaping cups

Combine the sugar and cinnamon thoroughly together. Divide in half (or mix 8 oz. sugar and 2 & 1/2 Tablespoons together for one loaf). Set aside.

Butter two standard bread pans. Cut two pieces of parchment paper to give two 12" x 8.5" sheets). (If you have the pre-cut KA 1/2 sheet parchment paper, just cut 1 sheet in half.) Line the baking pans with the parchment paper so that paper drapes over the long sides and leaving the 4.5 inch sides bare. (You'll use the 'flaps' of the parchment paper to help lift out the baked loaf.)

Put the dough for one loaf on a well-floured cutting board and divide into 2 equal portions. Take one portion and roll it out into a log approximately 18" long. With a well oiled bench knife, cut the roll into 1" pieces. (Each piece should weight somewhere around .7 oz.) Shape the pieces (with well-oiled hands!) in balls.

Brief put each ball in water so it is submerged, remove with a fork, then place into another bowl filled with the cinnamon sugar. Roll and cover the ball in the cinnamon sugar with a spoon. Place in sugared ball in the pan. Continue this process until you have 14 or so balls in the pan (one good layer). Sprinkle the dough balls with 2 & 1/2 Tablespoons of the cinnamon sugar. Then take a hefty 1/3 of the whole nutmeats and scatter them over and around the doughballs. Be sure and press the nuts in between the dough balls.

Continue coating the balls with cinnamon sugar and place in another layer in the pan. Roll, cut, shape and roll the other portion of the dough for this loaf in the same manner. When another layer is complete, sprinkle the cinnamon sugar and walnuts over each layer. You should have enough dough balls to make around another layer and a half. (The loaf will have around 2 & 1/2 layers total.)

Lightly press down on the top of the loaf to "scrunch" the balls slightly together.

Spay a pieces of plastic wrap with cooking spray and cover the pan. Let them rise 2 hours to 2 1/2 hours until the dough has risen level to the top of the pan. (Note: timing is from a 72F kitchen area -- and remember, the dough was cold during the shaping process, to it takes longer to rise.

The slow rise is one of the things that makes this bread so good I think -- not only is it sweet, but the dough is fully developed and flavored from the overnight slow rise. You could add more yeast - but I think the flavor is better with this amount and the extra time...)

30 minutes before baking time, preheat oven to 325F. Bake until loaves are brown 40 minutes or so.

Let the loaves cool for 10 minutes. With a knife cut the loaf away from the 4.5" inch side then, grab the parchment paper and lift the loaves from the pan. Invert them onto a cooling rack, remove the paper, and let cool completely.

Serve the loaves upside down (the bottom of the loaf is the top.)

[rottiedogs]

Appetizer -- Roasted Eggplant -- A Plethora of Dip Options
Submitted by dvdlee on August 27, 2004 at 10:21 am

DESCRIPTION
Appetizer -- Roasted Eggplant -- A Plethora of Dip Options

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
If you want to serve something 'healthy' AND delicious for a dip or snack at a party think Roasted Eggplant!!! While some recipes below are healthier (and lower in calories) than others, ANY of these are certainly better than a cream cheese based dip! Some taste like eggplant -- others are so well flavored that the eggplant taste is not dominant. So, have something EASY & Different!

(Note: since eggplants are so different in size, and varieties!, I take each of these recipes as 'guidelines', not a strict recipe. Adjust the quantities of the ingredients to meet your own 'best taste' standards....)

While you can roast eggplant on the grill (which is SO flavorful), lets face it -- that's a lot of work. So here is a every-day easy way to roast eggplant.

Take a whole, unpealed eggplant(s) (I don't even take off the paper tag!). Line a baking sheet with foil. Put the eggplant(s) on the pan. Drizzle some olive oil on the eggplant(s) and rub it around so all of the eggplant is covered with a coat of oil -- and there is some oil on the foil.

Put in a 250F oven. Leave overnight. The next AM (and anytime the next AM -- I've let my bake for a full 12 hours). Remove the now collapsed and roasted eggplant. Slice open the top and just scoop out in the flesh. Put in a food processor and then use it for a variety of dips (see below).

While this will not give you the same flavor of grilled eggplant, it still produces good tasting cooked eggplant with almost zero work. You can always add a drop or two of liquid smoke to any of these dishes to create the illusion of grilled eggplant. (Liquid smoke is a all-natural product BTW and is not an artificial or chemical product.)

(from The Georgian Feast by Goldstein

EGGPLANT CAVIAR

- 3 small eggplants (2 1/2 lb. total)
- 2 medium onions (finely chopped)
- 1/2 cup olive oil
- 1 green pepper, finely chopped
- 4 cloves of garlic, crushed
- 1 28 oz. can tomatoes, drained, chopped (or 3 large fresh if in season)
- 1 Tablespoon honey
- 1 Tablespoon salt
- Juice of 1 lemon
- Salt/Pepper

Roast eggplants. Saute onion in olive oil until soft. Add green pepper and continue to cook until the green pepper is almost soft. Add garlic.

Add eggplant pulp, tomatoes, honey, salt, pepper. Bring to a boil, cover, reduce heat and simmer for 30 min. to 1 hour. Uncover and continue to simmer until the mixture is thick, but not dry. Remove from heat, add lemon juice, adjust salt/pepper, Chill & serve (cold or room temp.)

HERBED EGGPLANT

- 1 large (1 & 1/4 lb.) eggplant
- 1 medium onion (minced)
- 2 Tablespoons olive oil
- 1/2 cup walnuts
- 2 cloves garlic, peeled
- 1/2 teaspoon ground coriander
- 1/2 teasppon dried fenugreek
- 1/2 teaspoon ground marigold***
- Big pinch cayenne pepper
- 3/4 teaspoon salt
- 3/4 cup mixed fresh herbs (any blend of cilantro, parsley, dill)
- 2 teaspoons red wine vinegar

Roast the eggplant. Saute the onion in the olive oil until golden. In a food processor or morter grind the walnuts, garlic and spices together to form a paste. Combine with cooled oil & onions. Add cold eggplant pulp, chopped herbs and vinegar. Serve.

***I've never seen dried marigold (or used it). Just leave it out -- unless you grow your own organic edible marigolds....

EGGPLANT DIP

- 2 medium eggplants (roasted)
- 1 small onion, finely chopped
- 1/4 cup mayonaise
- 2 teaspoons minced garlic
- 3 Tablespoons Olive Oil
- 1 & 1/2 Tablespoons Tarragon vinegar
- Salt & pepper

Combine all ingredients. If you want it smooth, blend in the food processor. If not -- serve!

- 1 - 1 & 1/4 lb. eggplant
- 2 cloves garlic, minced
- 4 sprigs flat-leafed parsley, finely chopped
- 1 teaspoon sweet paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cumin
- 1/8 teaspoon tureric
- 3 Tablespoons olive oil
- 2 Tablespoons tomato paste
- 1/4 - 1/2 cup water (or more)

Roast eggplant. Combine all other ingredients in a saucepan. Simmer over low heat for 25 minutes. Add eggplant. Continue to heat until flavors blend. (Add water to adjust consistency). Cool & serve chilled.

- 1 to 1 & 1/4 lb. eggplant (roasted)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon Dijon mustard
- 1/2 teaspoon ground caraway seeds
- 1 Tablespoon cider vinegar
- 1/4 cup olive oil
- 1 medium fresh tomato (peeled, seeded & diced)

Combine and blend (in food processor if you want it really smooth) everything together except the tomato. Add tomato, adjust seasonings, chill & serve)

- 1 lb. eggplant (roasted)
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 1/2 teaspoon minced garlic
- 1/2 cup fresh grated Parmesan cheese
- Salt & pepper to taste
- Chopped Parsley

Place everything in a food processor. Blend until smooth. Top with chopped parsley.

- 2 pounds eggplant, roasted
- 3 tablespoons olive oil
- 3/4 cup chopped yellow onions
- 3-4 garlic cloves, minced
- 1 cup diced celery
- l 1/2 cups seeded and chopped tomatoes (if using canned, drain)
- 2 tablespoons drained capers
- 3 tablespoons toasted pine nuts
- 2 tablespoons golden raisins or currants
- 16 chopped Kalamata olives
- 2 tablespoons light-brown sugar
- 1/3 cup red wine vinegar
- Kosher salt and red chile flakes (to taste)

In a large saute pan over medium heat, heat the oil and saute the onions, garlic, and celery until the onions are translucent, stirring occasionally.

Add the tomatoes and cook for 2 to 3 minutes. Add the roasted eggplant, capers, pine nuts, raisins, olives, brown sugar, and vinegar. Over moderate heat cook for 6 to 8 minutes, stirring frequently.

Season with salt and chile flakes. Refrigerate, covered, for 4 hours or ovenight. Bring to room temperature before serving. M

• This topic was modified 9 years, 9 months ago by rottiedogs.

[rottiedogs]

Appetizer -- Pirogi (Latvian Bacon Rolls)
Submitted by dvdlee on December 09, 2004 at 10:36 am

DESCRIPTION
Appetizer -- Pirogi (Latvian Bacon Rolls)

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Latvian Relatives remind me of the sterotype of Greek Relatives (as shown in the movie My Big Fat Greek Wedding) -- they eat, drink, sing, dance and eat and drink constantly in a nonstop frenzy at any celebration - at weddings they go on for almost 30 hours in one big long party!!!

Here is one version of Latvian pirogi (bacon/onion filling). The base recipe is taken from "Latvian Cooking" published by the Ladies Auxiliary of the Latvian Relief Society of Canada, Inc., 6th printing, 1990. It's been modified to taste like 'grandmama's back home" though. (I've tried to capture the 'handmade' alterations, so it might not match -- but will be close!)

1/2 cup warm water (90F)
2 teaspoons sugar
5 teaspoons SAF yeast
2 cups scalded milk
1/2 cup oil or lard
2 Tablespoons sugar
2 teaspoons sea salt
2 eggs, slightly beaten
1/2 cup sour cream
6 cups all-purpose flour (more or less)

In a small bowl, mix 2 teaspoons sugar with water, then add the yeast. Wait 10 minutes for the yeast to proof.

While the yeast is proofing, scald the milk and place in a large bowl. Add salt, 2 T. sugar, oil or lard, and mix well. (If using lard, the lard should be melted by the hot milk before continuing.)

In another bowl, mix eggs and sour cream together. When milk mixture is cold, add the eggs/sour cream, yeast mixture, and 2 cups flour. Beat thoroughly. Add another cup of flour and continue to beat the soon-to-be dough. Let this mixture rest for 10 minutes covered with a damp cloth or plastic clingfilm.

Resume mixing and add almost all of the rest of the flour (reserve 1/2 cup). The dough will be very stiff, but quite sticky. When the dough begins to form a ball, turn out onto a floured board and begin to knead. Add additional flour to the dough if needed. Knead between 5-10 minutes with occasionally 'crashing' the dough down on the board.

(Crashing is a kneading technique where you grab the dough and THROW it down on the counter/kneading board -- then you pick it up and do it again. I usually crash it at least 5 times for a session. It really develops the gluten!!)

Of course, you can use a stand mixer to prepare the dough. It should pass the windowpane test.

Place dough in a oiled bowl; spray with oil and cover with plastic wrap. Let rise around 1 1/2 to 2 hours until doubled in bulk.

Deflate dough down, cut in half. Take one half of the dough and roll into a long strand, around 20" long. Cut into even pieces about 1" long. With your hands, flatten each piece in a patty -- around 3-4" in diameter (enough to hold around 1 to 1 & 1/2 teaspoons of filling. (DvdLee -- I've cheated and used a rolling pin to flatten it out almost all the way, with 1 or 2 rolls of the pin -- but I was commanded that you HAVE to finish patting it out by hand!)

Put filling in the center of the dough and fold in half. Fold edges up and seal well. (You can use a fork if you want to.) You are producing very small 'turnovers' (or meat pies or empanadas). Bend the rolls into a cresent shape. (They are ready to bake as soon as a baking sheet is full.)

Preheat oven to 400F.

Place on a greased baking sheet (or one lined with parchment paper or a silpat). Just before baking, brush tops with a egg wash (1 whole egg, beaten) and just barely pierce the top with a fork (to release steam). Bake for around 35-40 minutes until a golden brown. Cool on a rack -- then serve either warm or at room temperature.

2 lb. lean raw bacon, diced very fine
1 onion, minced fine
1/2 to 1+ teaspoon ground allspice (either ground fresh, or from a freshly opened container -- this is the one measurement that is really uncertain)
A liberal addition of ground black pepper
Salt to taste (yes, they taste the filling while raw to make sure it's well-flavored!)

The best way to prepare the bacon is to hand-dice it (yes, its a horrible amount of work). A food processor has been used on frozen bacon, but the results were declared to be 'not as good'. Take your pick of methods!! (I didn't help with this part!)

Blend everything together, taste until you think its really savory and good.

You do NOT cook the filling -- it is stuffed in the pirogi raw -- it will cook during baking and all of the lovely fat will be absorbed by the dough....

These really do taste good! But they are a lot of work. EVERYBODY helps make pirogi -- then they are eaten with salad, with roasted meat, with coffee, with vodka, with cognaq, with champagne (!!) -- and by themselves as a 'snack'. You can divide this recipe in half (unless you're having a major party - I would recommend that!)

Baked pirogi freeze well. Put them inside a freezer bag -- then put that inside another bag. Be sure and press out as much air as possible. Defrost in the fridge -- then eat at room temp or briefly heat in the oven.

• This topic was modified 9 years, 9 months ago by rottiedogs.

[rottiedogs]

Appetizer -- Jezebel Sauce with Cream Cheese
Submitted by dvdlee on August 27, 2004 at 10:10 am

DESCRIPTION
Appetizer -- Jezebel Sauce with Cream Cheese

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
1 cup pineapple preserves (a 10 oz. Jar)
1 cup apple jelly (a 10 oz. Jar)
1/4 cup dry mustard (Colemans - and it does call for one quarter cup!)
1/3 cup prepared horseradish
1 & 1/2 teaspoons black pepper

In a food processor or mixer combine all ingredients until well blended. Serve poured over cream cheese with a variety of crackers.

(To prepare the cheese, line a ramekin or other attractive container with plastic wrap. Press softened cheese into container and chill. Unmold, remove plastic wrap and pour a generous amount of sauce over the cheese).

Note: Make the sauce from 4 to 12 hours before serving to let flavors blend.

• This topic was modified 9 years, 9 months ago by rottiedogs.

[rottiedogs]

Appetizer -- Irma's Onion Sandwiches (from James Beard)
Submitted by dvdlee on August 27, 2004 at 10:02 am

DESCRIPTION
Appetizer -- Irma's Onion Sandwiches (from James Beard)

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
The best-tasting canape or cocktail (or tea even) sandwich I know - it vanishes at any party! The ingredients are inexpensive (you can only buy so much smoked salmon!), but a little labor intensive.

These sandwiches were one of the foundations of James Beard's famous catering business in NYC in the 50s.

Fresh sliced white sandwich bread (Pepperidge Farm White is good if you're not making your own)
Red onion (very thinly sliced)
Mayonnaise (Hellmans/Best Products is fine)
Minced Parsley (you will need a lot!)

Place bread on a cutting board. Thinly spread one side of the bread with mayo. Using a biscuit cutter, cut out rounds of bread. Slice onion into rounds as thinly as possible (a Mandoline is great for this if you have one). Make a sandwich of two bread rounds and one onion slice.

On one side of a large cutting board place a small pile of mayo. Place minced parsley on the other side of the board. Holding the sandwich vertically, place your fingers in the center where an axle would be. Roll the sandwich first in mayo (so that the thin edges are completely coated). Then roll the sandwich in minced parsley (the mayo will make the parsley adhere to the sandwich). Chill. Serve cold or at room temp.

• This topic was modified 9 years, 9 months ago by rottiedogs.

[rottiedogs]

Appetizer -- Curried Ham Spread/Filling
Submitted by dvdlee on August 27, 2004 at 10:46 am

DESCRIPTION
Appetizer -- Curried Ham Spread/Filling

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
A nice blend of flavors -- salty/sweet/flavorful spice with a bit of a bite. An approachable 'exotic' taste even for my parents!

This is a great spread or filling for appetizers because it is also so fast and easy to make AND can be used in many ways. You can use it to stuff savory choux paste puffs, as a spread on toast or crackers, or spooned into blind-baked mini-tart shells.

The filling can be spooned or piped (depending on how you're serving and how much time you have).

1/2 lb. deli ham
1/2 cup craisins (dried cranberries), chopped
2 shallots (finely minced)
.....OR around 2 Tablespoons minced purple onion
1/3 cup mayonaise
1/3 cup cream cheese
1 & 1/2 teaspoons (or more) curry powder
Pinch of fresh ground pepper (I like White Pepper for this)
Salt (if needed)

The deli ham should be the best quality you can find or afford. But do not use a 'smoked' or salted ham. Boiled or Black Forest-style are very good.

Trim outside edges from ham if any rind is present.

Depending on your final use -- either finely chop/mince the ham, or cut it into small chunks and pulse in a food processor to a coarse gring. (Use the processor if you're going to pipe the filling.)

Mix mayo and curry powder together. Take room temp. cream cheese and blend it. Then add everything else. Cover & chill until needed.

Note: I prefer Pensey's curry powders. This is really good with their "Maharajah Style" curry powder. Of course, you can increase or decrease the recipe as desired.

You can replace the dried cranberries with any other appropriate dried fruit -- apricots, golden raisins, sultans, dried plums (!). Just be sure they are chopped into appropriate size.

All quantities can be adjusted to your own taste. Recipe can be doubled or halfed.

• This topic was modified 9 years, 9 months ago by rottiedogs.

[rottiedogs]

Appetizer -- Blue Cheese, Bacon & Scallion Puffs
Submitted by dvdlee on August 27, 2004 at 10:22 am

DESCRIPTION
Appetizer -- Blue Cheese, Bacon & Scallion Puffs

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
This is a savory puff made with choux paste. Fast, easy & a great party food (can be hot or cold). (A classic recipe from a very old issue of Southern Living)

3/4 cup water
1/4 cup butter
3/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper (scant or more to taste)
3 large eggs
4 oz. crumbled blue cheese (use a very good quality cheese)
4 slices of bacon, cooked & crumbled
2 green onions, finely chopped (green & white portions)

Preheat oven to 400F. Baking sheets should be greased or use parchment sheets.

1. Combine flour, salt, and the red/black pepper in a bowl. Mix together well.

2. In a heavy saucepan bring water and butter to a boil on medium heat.

3. Dump flour mixture in the saucepan, cook and beat with a wooden spoon until the mixture leaves the sides of the pan and forms a smooth ball. Remove from heat and let cool 5 minutes (no more!)

4. Add eggs, 1 at a time, beating well with a wooden spoon after each addition until each egg is incorporated into dough.

5. Stir in cheese, bacon and chopped green onions.

6. Drop teaspoons of dough onto the baking sheets. (I shape the balls a little bit with some water.)

7. Bake for 20 to 25 minutes until golden. Remove to cooling rack. Take 2 skewers or toothpicks and stick them in the sides of each puff to help release the interior steam.

8. These can be served hot, warm or cold. (If serving cold, try to bake no more than 1 or 2 hours before the guests arrive). From experience I know the recipe can be successfully doubled. These do not keep more than 1 day.

• This topic was modified 9 years, 9 months ago by rottiedogs.

[rottiedogs]

About David Lee (Member Name Dvdlee)
Submitted by dvdlee on August 04, 2004 at 11:59 am

DESCRIPTION
About David Lee (Member name DvdLee)

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Thought I'd experiment and create a bio page using the recipe section.

Age: 48
Birthday: Oct. 6

Home: Houston, Texas

E-mail: DvdLee007@yahoo.com

Marital Status: Partnered for 14 years, no children

Cooking/Baking Experience:
I have always enjoyed cooking and baking for my pleasure and my friends. My kitchen life began when I was 10 or so when my mother was bed-ridden from surgery for a summer. I was assigned "head cook" for the family -- my other brothers (3) also had assigned duties (the only time I have had someone assigned to clean up the kitchen and be a assistant!).

After than, I usually cooked 1 meal a week (usually Sat.) to give my Mom a break, and because I enjoyed it. The family knew it might be something different though! Our basic cuisine was "standard Southern", but sometimes I would make something "exotic" like Chicken Paprika.

I really began to cook after a trip to Paris (8 days) in my late 20s and experiencing truly great cooking. I enjoy baking and cooking equally, and have made most of the major "kinds" of baked goods at least once from scratch (puff pastry, pies, breads, etc.). However, there are some things I have discovered I don't really enjoy doing -- can do it, but just not my thing (pies mainly).

My Life Story:
My father was a Southern Baptist Minister (I'm now a Methodist), and my mother was a work-at-home mom. Born in Nashville, Tennessee where I lived until my parents moved to Lawrenceburg, Tennessee(!) 60 miles south of Nashville, just north of Alabama. (Hated it.) Attended Middle Tennessee State University in Murfreesboro, TN and earned as BS in Music, Education and was certified to teach Music and History.

After graduation, I moved to Fort Worth, Texas and earned a Masters in Church Music. I put myself through college and seminary by working lots of different jobs! After graduation, moved to San Antonio where I served two different churches, one as Minister of Music/Youth, the other as Assistant Minister of Music. At the 2nd church (a very large church with around 15,000 members) I also supervised the church print shop. This was back in the mid-80s and I led the way in computerizing the church office and the print shop.

I then moved to Houston and served a church as part-time music director and began working full-time in the graphic design industry (computer-based). I went to work for Price Waterhouse as the Senior Designer for marketing materials and proposals. After a merger with Coopers & Lybrand I also assumed the role of World Energy Webmaster for the internet site. Once that site was up and running I was invited to join the Global Web Team as a Client Relationship Manager (web strategy consultant & project manager). That job involved a large amount of travel (around 60%), but I telecommuted from home when in Houston.

In the summer of 2000 I began to experience health problems which my doctor and I though were ulcer or gall bladder related. It was difficult to nail anything down because the symptoms were intermittent and usually happened on the road. I began to lose weight (because I couldn't eat) and get extremely tired. In October I collapsed and was taken to the hospital in a coma (which lasted 2 weeks). It was discovered that I had advanced liver disease and only had around 5-10% liver function. For the next four months I was in and out of the hospital from complications from the liver condition (around 9 - 10 weeks in the hospital). I finally stabalized when I could finally tolerate some of the medication to control the condition and demanded that my doctors allow me to self-regulate my diuretics. I became stabalized and then was able to be put on the waiting list for a liver transplant.

In late 2003 I was diagnosed with liver cancer which increased my my priority listing for a transplant. In March 2004 I had a cancer treatment which 'nuked' the tumors and 'bought' more time for me on the transplant list.

On June 10, 2004 I received a call that a donated liver was available and flew to San Francsico for the surgery (total time between call and flight departure was 90 minutes!). The transplant operation went very well and I am still in the recovery stage. My life will return completly back to normal very soon, except for the medications I will need to always take. Hopefully, I will return to work in Dec. or Jan. 2005.

The friends I have made on the Circle have been a wonderful help and support to me -- their care and compassion have dramatically affected my life and my future. (Besides how my baking has benefited!)

[rottiedogs]

DvdLee's Biscuit recipe
twin2
When I woke up this morning I realized that the only thing I wanted to put in my mouth for breakfast was one of DvdLee and knead2quilt's wonderful biscuits. I made them up and enjoyed them heartily with my coffee and some Smucker's Michigan Tart Red Cherry jam and Orange Marmalade. Oh, my gosh. They are still the best ever biscuits!!! Hello to all you old timers who may remember me. It's been a while since I visited this site or posted anything and I don't recognize many of the names any more. Blessings on all of you wonderful cooks and bakers. We make the world a better place for our friends and families.
badge posted by: twin2 on February 20, 2015 at 1:09 pm in General discussions
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REPLIES TO THIS DISCUSSION
reply by: cwcdesign on February 23, 2015 at 8:08 am
cwcdesign
OK DL, you can't drop a meal like crockpot ranch buffalo chicken and not share the recipe. It sounds like it would be a hit in my family and I need a couple more crockpot recipes that aren't stew. N doesn't like stew 🙁
-
And, welcome back twin2. I'm one of the newer members who have heard the long-timers reminisce about your recipes.
REPLY TO THIS COMMENT
reply by: dachshundlady on February 23, 2015 at 7:35 am
dachshundlady
I hadn't made your kaiser rolls in a while, twin2, so I had no "old dough". But I made them yesterday to go with crock pot buffalo ranch chicken and both were great. Now I have a piece of old dough in the fridge for next time!
REPLY TO THIS COMMENT
reply by: Mrs Cindy on February 23, 2015 at 5:37 am
Mrs Cindy
Twin2, welcome back! Sometimes finding the courage, deep within, to do the things we need to do is the hardest decision we ever have to make. I know from personal experience how difficult this last few years have been for you. I'm glad to hear you are coming out of the tunnel from the opposite end.
.
Here's praying for a complete recovery from your cancer and many, many, more years of living close to and enjoying your little granddaughter and all your family.
.
Please come back to the circle often. There is an abundance of love and support right here for all the down and gloomy days. Flour power, and His love, really works!
.
~Cindy
REPLY TO THIS COMMENT
reply by: Mrs Cindy on February 23, 2015 at 5:29 am
Mrs Cindy
Yes! Listed as his Rustic Lentil Soup. It's one of the best soups ever. I've been making a batch every six weeks or so for TS's lunch. He swore he wouldn't eat beans of any kind, "and that includes those little lentil things!" That was three years ago. It's his favorite soup.
.
~Cindy
REPLY TO THIS COMMENT
reply by: Rascals1 on February 23, 2015 at 1:41 am
Rascals1
I made the biscuits today dachshundlady they are good, with butter and honey, or what ever you put on them. You will enjoy them.
Cindy is the lentil soup recipe on here I'd like to try that also.
REPLY TO THIS COMMENT
reply by: twin2 on February 22, 2015 at 11:04 pm
twin2
Thanks, everyone, for the greetings and memories! I think of you people more than you know. Yes, I did move back to my beloved Michigan. Finally got the courage to end a really bad marriage and begin life over again with the object of my personal happiness and health in mind. I just love southwestern Michigan and live near my son and little granddaughter now. I have been having some health issues (aren't we all) this year, but thanks to a wonderful team of doctors and the support of a few wonderful friends and family, I seem to have licked cancer. Too early for a completely positive report, but all the news is good so far. Life is good and God answers our prayers.
REPLY TO THIS COMMENT
reply by: Mrs Cindy on February 22, 2015 at 7:46 am
Mrs Cindy
deleted post because I'm an idiot!!!
.
~C
REPLY TO THIS COMMENT
reply by: dachshundlady on February 22, 2015 at 7:35 am
dachshundlady
Twin2, I was just thinking of you the other day! I still love your kaiser rolls. And your baking powder stollen recipe is a favorite. Didn't you move to Michigan or Minnesota? So glad to have you back and hope you'll check in with us. I have never tried David's biscuits but will have to now. ~Mary Ann
REPLY TO THIS COMMENT
reply by: Mrs Cindy on February 21, 2015 at 8:48 pm
Mrs Cindy
Annzie, I make David's Rustic Lentil Soup every six weeks. Every time I make it, it feels like David is right there, at my right shoulder, guiding me, talking me through it. Since this is the soup TS eats every single day for lunch, I'm careful to never run out. I put at least six 2 quart containers in the freezer. TS has found Black Beluga Lentils he orders for me in 10 pound packages. It takes a while to use them, but they make wonderful side dishes. I really love all of David's recipes. It's such a joy reading through them. It brings him to life!
.
~Cindy
REPLY TO THIS COMMENT
reply by: annzie on February 21, 2015 at 10:41 am
annzie
Oh my, such a treat to see this 'blast from the past'! Double-blast, with the reference to DvdLee. Love his recipes! A favorite, which was mentioned fairly recently (or is it that I'm getting old and forgetful?) is his Lentil Soup, using the Petit Green French Lentils. And because of him, I STILL mail-order bacon (occasionally,but it's just THE best!) from Burger's Smokehouse in California, MO. Their sliced ham shanks, too, are a staple in our household.
Yes, the northeast is COLD, but hey, it's winter. And all this snow? It's 'Poor Man's Fertilizer'. I DO worry about those in the more southern states who are even colder than we are here in Maine!
Do visit again, Twin2!!!
REPLY TO THIS COMMENT
reply by: Mrs Cindy on February 21, 2015 at 5:13 am
Mrs Cindy
So good to see you back here again, twin2, you've been missed. There are still some of us oldies, but goodies around, as well as some really great newbies. This is still one of the best baking forums on the Internet.
.
Again, glad you dropped in, come back anytime, or, just sit here a spell and enjoy your biscuits and coffee.
.
~Cindy
REPLY TO THIS COMMENT
reply by: Mike Nolan on February 20, 2015 at 11:25 pm
Mike Nolan
I've been looking at another buttermilk biscuit recipe, but I like the proportions in David's recipe better (and it certainly comes well-recommended here), so I made David's biscuits tonight, they went well with honey and later with creamed tuna. I think I may have over-baked them by about 20 seconds, I'll know better next time. I used a 2 1/2 inch cutter, next time I think I'll make them more like 2" or 1 3/4".
REPLY TO THIS COMMENT
reply by: berwynbaker on February 20, 2015 at 8:13 pm
berwynbaker
twin2 good to see you again. Hope life has been treating you well. BB
REPLY TO THIS COMMENT
reply by: bakeraunt on February 20, 2015 at 7:18 pm
bakeraunt
Thank you, Swirth!
REPLY TO THIS COMMENT
reply by: Livingwell on February 20, 2015 at 4:19 pm
Livingwell
Saved for reference.
REPLY TO THIS COMMENT
reply by: swirth on February 20, 2015 at 2:21 pm
swirth
DvdLee's biscuit recipe is NOT in his recipes!
-
Here is his authentic recipe for different flour quantities from a biscuit lesson he did for a BC member in SF, CA...I copied all of this from the oldBC long ago:
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reply by: swirth on May 13, 2013 at 7:56 am
-
Here is the main part of that oldBC thread with DvdLee's recipe for southern biscuits...I'd copied this from that oldBC thread:
-
Reply by swirth on October 23, 2012 at 12:27 pm KAF did some revisions to DvdLee's original biscuit recipe but here is his main recipe from the oldBC:
-
7/2/2004
DvdLee
Forgot to add the basic biscuit ratio we used.
For each cup of White Lily Flour OR 3/4 cup bleached Gold Medal + 1/4 cup Cake Flour:
1 & 1/2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
2-2 & 1/2 Tablespoons butter (or 50/50 shortening/butter)
1/3 cup buttermilk
--------
So for a 2 cup recipe you'd have:
2 cups White Lily OR 1 & 1/2 cups AP + 1/2 cup cake flour
1 Tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
4-5 Tablespoons butter
2/3 cup buttermilk
(continue to multiply the ratio proportions to increase the amount of biscuit dough)
------------
Preheat oven to 450F.
Blend all flour/dry ingredients together until well mixed.
Cut fat into flour until you can't feel any 'lumps' of butter -- but if you compress the flour it will almost hold together.
Add the buttermilk in one fell swoop and gently mix together (treat it like a muffin batter, mix as little as possible -- a dough whisk is GREAT for this)
Turn onto a floured counter - gently press the dough together using the motions of kneading -- but not as much pressure. The dough will come together. Press the dough out until its around 1/2" - 2/3" inch thick. Cut into rounds. Put on ungreased baking sheet. Bake for 13 minutes (you should check on them after 13 minutes -- they will more than likely take a little longer -- but 13 minutes is when you need to take a peek!)
You can brush the tops with sweet milk, butter or nothing at all. Presonal pref. here.
--------------------------
DvdLee had visited K2Q in SF, CA when he was there for his transplant surgery and they got together for a biscuit making lesson...and the above recipe(s) were used in their lesson.
Hope this helps you, beabaker! Good to see you here!
-----------------------------------
REPLY TO THIS COMMENT
reply by: swirth on February 20, 2015 at 2:12 pm
swirth
bakeraunt...here you go for the KAF version:
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http://www.kingarthurflour.com/recipes/david-lees-biscuits-perfect-for-s...
REPLY TO THIS COMMENT
reply by: Mike Nolan on February 20, 2015 at 2:12 pm
Mike Nolan
David's recipes can be found here: http://community.kingarthurflour.com/users/dvdlee
REPLY TO THIS COMMENT
reply by: bakeraunt on February 20, 2015 at 1:59 pm
bakeraunt
Welcome twin2 from one of the newbies. Where can I find this wondrous recipe?
REPLY TO THIS COMMENT
reply by: kathyd on February 20, 2015 at 1:55 pm
kathyd
Well Twin2 nice to see you around. I don't visit as often as I should but when I saw the post and the reference to Dvdlee I just had to poke my nose in here. I have never made his biscuits but I should because I'm a biscuit girl for sure. My favorite recipe from him is his Tomato Soup. Lots of work but such a good soup. Again, welcome back and check in when you can. There are still some of the ol'gang that hang around still!
Enjoy your weekend,
KathyD