Drop Biscuits

 

Drop Biscuits from Erin Jeanne McDowell

INGREDIENTS

360 g / 3 cups all purpose flour

39 g / 3 tablespoons brown sugar

15 g / 1 tablespoon baking powder

3 g / ¾ teaspoon fine sea salt

113 g / 8 tablespoons cold unsalted butter, cut into ½ inch / 1 cm cubes

226 g / 1 cup buttermilk

56 g / 1 large egg

egg wash, as needed for finishing (see Note)

METHOD

1. Preheat the oven to 375°F / 190°C with the racks in the upper and lower thirds. Line two baking sheets with parchment paper.

2. In the bowl of a food processor, pulse the flour, brown sugar, baking powder, and salt to combine. Add the butter, breaking up the cubes as you add them to the bowl. Pulse until the butter is almost fully blended into the flour; the mixture should resemble a coarse meal.

3. In a liquid measuring cup, whisk the buttermilk and egg to combine. Add to the food processor and pulse until a sticky dough forms.

4. Using a heaping ¼ cup / #16 scoop (see Note), scoop the batter onto the prepared baking sheets, staggering the rows and leaving at least 2 inch / 5 cm between the biscuits. If desired, egg-wash the biscuits.

5. Bake until the biscuits start to show some browning, 25-28 minutes. When you gently press a biscuit in the center, it should spring back slightly.

6. Cool for at least 10 minutes before serving warm, or cool completely and serve at room temperature.

Texas Sheet Cake - America's Test Kitchen

 Tastes better than Aunt June's!

Cake:

• 2 cups all-purpose flour = ~240 grams

• 2 cups sugar = ~400 grams

• 1/2 teaspoon baking soda = ~2.5 grams

• 1/2 teaspoon salt = ~3 grams

• 2 large eggs plus 2 yolks = ~135 grams

• 2 teaspoons vanilla extract = ~8 grams

• 1/4 cup sour cream = ~60 grams

• 8 ounces semisweet chocolate, chopped = ~226 grams

• 4 tablespoons unsalted butter = ~56 grams

• 3/4 cup vegetable oil = ~180 grams

• 3/4 cup water = ~180 grams

• 1/2 cup Dutch-processed cocoa powder = ~50 grams

Chocolate Icing:

• 8 tablespoons (1 stick) unsalted butter = ~113 grams

• 1/2 cup heavy cream = ~120 grams

• 1/2 cup Dutch-processed cocoa powder = ~50 grams

• 1 tablespoon light corn syrup = ~20 grams

• 3 cups confectioners' sugar = ~360 grams

• 1 tablespoon vanilla extract = ~12 grams

• 1 cup toasted pecans, chopped = ~100 grams

INSTRUCTIONS

1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18- by 13-inch rimmed baking sheet. Combine flour, sugar, baking soda, and salt in large bowl. Whisk eggs and yolks, vanilla, and sour cream in another bowl until smooth.

2. Heat chocolate, butter, oil, water, and cocoa in large saucepan over medium heat, stirring occasionally, until smooth, 3 to 5 minutes. Whisk chocolate mixture into flour mixture until incorporated. Whisk egg mixture into batter, then pour into prepared baking pan. Bake until toothpick inserted into center comes out clean, 18 to 20 minutes. Transfer to wire rack.

3. For the icing: About 5 minutes before cake is done, heat butter, cream, cocoa, and corn syrup in large saucepan over medium heat, stirring occasionally, until smooth. Off heat, whisk in confectioners’ sugar and vanilla. Spread warm icing evenly over hot cake and sprinkle with pecans. Let cake cool to room temperature on wire rack, about 1 hour, then refrigerate until icing is set, about 1 hour longer. (Cake can be wrapped in plastic and refrigerated for up to 2 days. Bring to room temperature before serving.) Cut into 3-inch squares. Serve.

Instant Mashed Potato Gnocchi Al Forno | America's Test Kitchen

 Adjust oven rack to middle position and heat oven to 350 degrees.Adjust oven rack to middle position and heat oven to 350 degrees.Adjust oven rack to middle position and heat oven to 350 degrees.

Instant Mashed Potato Gnocchi Al Forno

SERVES Serves 4

TIME1¾ hours

WHY THIS RECIPE WORKS

Gnocchi are both delicious and fun, and they can actually be easy to make—with a little help from a convenience product. We simply combined instant mashed potato flakes, all-purpose flour, salt, water, and a whole egg and stirred until the mixture formed a ball. After a 3-minute rest for the potato flakes and flour to fully hydrate and the dough to relax, we kneaded the dough and gave it another quick rest. Then we divided the dough into six even pieces and rolled each piece into a ¾-inch-thick log before cutting it into ¾-inch dumplings. We shaped the dumplings, added them to salted boiling water, and cooked them for about 1½ minutes. Then we tossed them with a simple tomato-basil sauce; dolloped them with ricotta cheese; covered them with whole-milk mozzarella; and broiled everything until the top was melted, gooey, and beginning to have some browned spots. These gnocchi also keep wonderfully in the freezer, extending their shelf life and making a future dinner even quicker if you make a batch to eat now and one to freeze. With this recipe and technique in hand, you'll be making gnocchi regularly at home instead of waiting for a night out.

INGREDIENTS

Gnocchi

2 cups (4 ounces) plain instant mashed potato flakes

1 cup (5 ounces) all-purpose flour

2 teaspoons table salt, plus salt for cooking gnocchi

1½ cups water

1 large egg

Sauce

2 tablespoons

2 garlic cloves, minced

1 (15-ounce) can tomato sauce

1 teaspoon sugar

¼ teaspoon pepper

¼ teaspoon

½ cup fresh basil leaves, torn into ½-inch pieces

½ cup

1 ½ cups shredded

*

BEFORE YOU BEGIN

For this recipe we used Idahoan Original Mashed Potatoes. Do not use flavored instant mashed potato flakes. It is important to knead the dough to the texture of Play-Doh in step 2, or it will be too tender and difficult to roll into ropes. In step 3, be sure to very lightly dust the counter with flour before rolling the dough into ropes to keep them from sticking. A good-quality jarred marinara, such as Rao's, can be substituted for the canned tomato sauce. Be sure to use a broiler-safe skillet.

1

INSTRUCTIONS

FOR GNOCCHI: Whisk potato flakes, flour, and salt together in large bowl. Whisk water and egg together in separate bowl. Add water mixture to potato flake mixture and stir with wooden spoon until fully combined and mixture forms dough ball. Let sit for 3 minutes for potato flakes and flour to hydrate.

2

Turn out dough onto lightly floured counter and knead until dough has texture of Play-Doh and springs back halfway when poked with your finger, about 3 minutes. Lightly dust dough with flour and let rest on counter for 5 minutes.

3

Divide dough into 6 equal pieces. On very lightly floured counter, roll 1 piece into ¾-inch-thick rope. Lightly dust rope with flour. Using floured bench scraper, cut rope crosswise into ¾-inch pieces; transfer gnocchi to lightly floured rimmed baking sheet. Repeat with remaining dough pieces.

4

Press gnocchi, cut side down, on tines of fork, then roll downward to create grooves. If dough sticks, dust your thumb and fork with flour. Return gnocchi to sheet.

5

FOR THE SAUCE: Adjust oven rack to 8 inches from broiler element and heat broiler. Combine oil and garlic in 12-inch broiler-safe skillet. Cook over medium heat until garlic is fragrant and just beginning to turn golden, about 2 minutes. Carefully stir in tomato sauce, sugar, pepper, and oregano. Bring to simmer, then remove from heat. Stir in basil. Cover to keep warm.

6

Bring 4 quarts water to boil in large pot over high heat. Add 1 tablespoon salt to boiling water. Add half of gnocchi, then stir gently to keep from sticking. Simmer until just cooked through and gnocchi float to top, about 1½ minutes. Using spider skimmer or slotted spoon, transfer gnocchi to skillet with sauce. Return water to boil and repeat with remaining gnocchi.

7

Toss gnocchi and sauce together in skillet. Dollop ricotta evenly over top. Sprinkle mozzarella over ricotta. Broil until cheese is evenly browned, about 3 minutes. Let sit for 5 minutes. Sprinkle with Parmesan and serve.

8

TO MAKE AHEAD: At end of step 4, gnocchi can be frozen on sheet. Once frozen, transfer to airtight container or zipper lock bag and keep frozen for up to 1 month. Cook from frozen and increase cooking time to 3 minutes.

Chewy Peanut Butter Cookies Recipe (ATK)

 Dry ingredients:

2 cups all purpose flour (250 g)

1 tsp baking soda

1 tsp salt

 

Wet ingredients:

1.5 cups brown sugar (275 g)

1 cup creamy peanut butter (250 g) (I used Jif)

2 Tbs honey (45 g)

1 tsp vanilla extract

4 Tbs melted butter (53 g)

2 eggs

 

1/2 cup roasted peanuts (chopped) (60 grams)

 

Whisk together dry ingredients.

Whisk together wet ingredients.

Add chopped peanuts to wet ingredients.

Add dry to wet ingredients.

Fold until just combined.

Scoop and roll into ball. (24 cookies, about 45 grams each)

Flatten to 2 inch diameter.

 

Bake at 350°F for 10-12 minutes (rotate halfway)

For bar cookies:

Strongly consider adding:

1 cup dark chocolate chips/chunks

Then:

Line 13 x 9 pan with Parchment paper. (cut corners at 45 degree angles, then slip into place.)

Press into pan with wet fingers.

Bake 18 - 22 minutes. (Rotate pan at 10 minutes or so.)

You can test with toothpick, should come out with just a few crumbs or none.

(I used all clad pan, so your time may vary.)

Total 3800 cal; 160 per cookie.

Adapted from

https://www.youtube.com/watch?v=NVe41gu3fpw

Meredith’s Olive Focaccia

 Olive Focaccia

150g sourdough starter

337.5g water

450 grams AP flour

1tsp yeast

105g olives

1.5 tsp salt 

 

1. Bloom yeast in luke warm water
2. Mix everything together (except olives) in kitchen aid with dough hook on low for 4-5 minutes 
3. Wait 20 minutes and add olives
4. Let raise for 4-5 hours in greased and covered bowl
5. Transfer into greased 9x13 pan
6. Cover and rest for 15 minutes 
7. Gently stretch dough into corners and rest 15 more minutes 
8. Dimple and generously cover in olive oil 
9. Bake for 20 minutes on 425°F or until internal temperature reaches 190°
10. Transfer to wire rack to cool

Grandma Helen's Easter Bread

Makes 4-5 large loaves or 3 round loaves

**Use a large, deep pot

1 stick melted oleo (butter) (do first so cools)
1.5 household or 2 small ones of yeast - dissolve in 1cup warm water and salt (Do first)
        **Or 2 Tbs. of instant yeast

Beat 1 dozen eggs
Add 3 cups sugar
        **if using Splenda tends to be a bit sweeter
1/2 mini bottle anise
2Tbs vanilla
2 cups milk
1/2 oz.  + lemon extract
1 orange rind + juice (add a bit more for extra flavor) Add in oleo (butter)

Add in yeast 

Beat well

Knead in 5lbs. flour--add flour as needed until dough is no longer sticky
        **test dough by pressing finger into it; should give lots of bounce back!!

Cover, let rise until double in bulk (about 2 hours)

Punch it down, cover on counter, let sit for an additional 1-2 hours

Cut dough into portions and shape into long torpedo-like loaves Place in SPRAYED loaf pans

Let rise for 3rd and final time

Place in oven at 325* 25-30 mins. ; check on

Ice using combo of powdered sugar and lemon juice, drip over, add sprinkles

Easy Bananas Foster Food.com

From Food.com

Ingredients

2 tablespoons butter

2 bananas, sliced

1 cup light brown sugar

1 teaspoon vanilla

1⁄2 teaspoon cinnamon

1 pinch salt

• Melt butter in a saucepan over medium heat.

  Add sliced bananas and stir for 2 minutes.

  Add brown sugar, vanilla, cinnamon, and salt.

  Lower heat and continue cooking, stirring constantly for 2 more minutes.

  Serve over a scoops of ice cream.

  Note: 1 oz of booze may be added during the last 2 minutes of cooking (Rum works well), add with the pan off of the heat- Beware of flaming.

This was a great topping for French Toast Casserole.