Saturday, November 15, 2014

Angel Biscuits


1/2 cup warm water (100° to 110°)
(1/4-oz.) envelope active dry yeast 
1 teaspoon sugar 
5 cups all-purpose flour 
3 tablespoons sugar 
5 teaspoons baking powder 
1 1/2 teaspoons table salt 
1 teaspoon baking soda

1/2 cup cold butter, cubed

1/2 cup shortening, cubed 
2 cups buttermilk 
Parchment paper
1/4 cup butter, melted and divided 


1. Stir together first 3 ingredients in a small bowl. Let stand 5 minutes.

2. Stir together flour and next 4 ingredients in a large bowl; cut butter and shortening into flour mixture with a pastry blender or 2 forks until crumbly. Add yeast mixture and buttermilk to flour mixture, stirring just until dry ingredients are moistened. Cover bowl with plastic wrap, and chill 2 hours to 5 days.

3. Preheat oven to 400°. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Gently roll dough into a 3/4-inch-thick circle, and fold dough in half; repeat. Gently roll dough to 3/4-inch thickness; cut with a 2-inch round cutter. Reroll remaining scraps, and cut with cutter. Place rounds, with sides touching, in a 10- or 12-inch cast-iron skillet or on a parchment paper-lined baking sheet. Brush biscuits with 2 Tbsp. melted butter.

4. Bake at 400° for 15 to 20 minutes or until golden brown. Brush with remaining melted butter, and serve.

Monday, November 10, 2014

Creamy horseradish sauce for beef

·         ½ cup Mayonnaise
·         ¼ cup Sour Cream
·         3 Tbsp. Prepared Horseradish
·         1 Tbsp. Fresh Lemon Juice
·         1 Tbsp. Green Onions, finely minced
·         ½ tsp. Sea Salt or Kosher Salt

Dijon Apple Cider Vinaigrette

·         2 garlic cloves, minced
·         1 tablespoon Dijon mustard
·         ¼ cup apple cider vinegar
·         2 tablespoons fresh lemon juice or juice from 2 lemons
·         2-3 tablespoons honey
·         ⅓ cup extra-virgin olive oil
·         ½ tsp. kosher salt
·         1 tsp. fresh ground pepper
1.       Combine all of the ingredients in glass mason jar, then seal the lid and shake until the honey dissolves and the ingredients are well combined. Adjust flavor to taste, if necessary. For best flavor, allow the dressing to marinate for at least 30 minutes before serving over your favorite greens.
2.       Store leftovers in the fridge for up to a week, and shake well before serving each time.

Easy Candied Walnuts

·         1 cup walnut halves/pieces
·         ¼ cup white granulated sugar
·         1 tablespoon butter

1.       Heat a medium non-stick skillet over medium heat with 1 cup walnuts, ¼ cup granulated sugar and 1 tablespoon of butter.
2.       Heat over medium heat for 5 minutes, stirring frequently so your mixture doesn't burn (especially towards the end). When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated.  Watch for the sugar to become a dark amber color.
3.       Transfer immediately onto a sheet of parchment paper and separate the nuts right away.

4.       Once the coating hardens (5-7 minutes), you can transfer them to the salad or just eat them!