The biscuits were made “famous” on Pinterest. [Before you click on the next link, please know that my version is way better, and even a little more healthy.] Now… if you’d like, you can see the original recipe here. In my recipe, I substitute the sour cream for fat free plain greek yogurt. You can also reduce the butter. I did some with the melted butter and some completely without butter. I actually preferred the ones without butter. I made these with Martha’s Curried Carrot Soup – it was a delecious combination.
2 Cups Bisquick
1/2 cup Fat Free Plain Greek Yogurt (I promise you will never know the difference)
1/2 cup 7-UP (I used Sierra Mist)
3T melted butter (or none at all)
Cut Greek Yogurt into biscuit mix then add 7-Up/Sierra Mist/Sprite. It makes a very soft and sticky dough. Sprinkle additional biscuit mix on board or table and pat dough out. You will probably need to add additional biscuit mix on the top of the dough as well as on your hands. Do not knead the dough – just pat it out. Melt butter in a 9 inch square pan. If you don’t use the butter, be sure to grease your pan. Cut 9 biscuits into circles. Place cut biscuits in pan and bake at 450 degrees for about 12 minutes or until golden brown. Keep on eye on them the last minutes of cooking.
This soup is from one of Martha Stewart’s cookbooks called Great Food Fast. It is a fantastic book that divides the recipes up by season. I love having recipes on hand that I can coordinate with my trips to the farmer’s market or the grocery.
Normally I would not choose to make carrot soup; it honestly doesn’t sound very appetizing to me. I chose to make it upon seeing the beautiful photo in Martha’s cookbook, AND because I bought a giant bag of carrots at the store without knowing that Stoney had just purchased a gigantic bag of carrots the day prior. I couldn’t let all that carotene to go to waste.
This recipe is from The Military Wives’ Cookbook. I received this cookbook a couple years ago, and (I hate to admit) this is the first time I have used it. The book is filled with history, tradition, great recipes, and old photographs of military wives. The book is thoughtfully divided into six sections:
I highly recommend checking it out.
We have had a bumper crop of blueberries in the Upper Valley this year. I have picked berries the past two weekends. This weekend, I picked a whopping 4 lbs! So, in addition to searching for corn and zucchini recipes, I have also been on the lookout for blueberry recipes.
Here is the [very] simple Blueberry Scone recipe:
2 cups all-purpose flour
1 Tbsp baking powder
1/4 tsp salt
1/4 cup firmly packed brown sugar
1/4 cup unsalted butter, chilled
1 cup fresh blueberries
3/4 cup half and half
1/2 tsp vanilla extract
Preheat oven to 375 degrees. Combine flour, baking powder, salt, and brown sugar. Mix and cut in butter. Add blueberries and toss to mix.
In a separate bowl mix together the egg, half and half, and vanilla extract. Slowly pour liquid mixture into the flour mixture. Gently stir with a rubber spatula, taking care not to over-mix. Turn the dough onto a floured surface and lightly knead 3 or four times until dough comes together. (Note: be sure to use plenty of flour on your hands and kneading surface – this dough is sticky.) Divide dough in half. Make two 6-inch rounds. Cut each round into 6 wedges and place on an ungreased cookie sheet. Bake approx. 20 minutes. Serve warm.
Corn is in season! Every time I go to the store I can’t resist taking advantage of the fresh produce and the cheap prices. Who could resist five ears of corn for $1.00?! Since I have no self control when it comes to these exceptionally good deals, I have an abundance of corn (and now zucchini) in our fridge.
I found this recipe for corn cakes in the July’s Better Homes and Gardens Magazine. The corn cakes turned out great and it was very easy. They suggest serving them with sour cream, green onions, and tomatoes – I think they could easily be served with maple syrup.
1 Tbsp. vegtable oil or olive oil
1 1/4 cups corn kernels, freshly cut from the cob
1/4 cup all-purpose flour
1/4 cup coarse ground yellow cornmeal
1/4 tsp. kosher salt
1 tsp. baking powder
1/2 cup milk, plus additional for thinning batter
1 egg, lightly beaten
1 Tbsp. vegetable oil
1 Tbsp. finely chopped onion
1/2 cup sour cream (optional)
1/2 cup chopped fresh tomato (optional)
1/4 cup sliced green onion (optional)
1/4 cup crumbled ricotta salata or feta cheese (optional)
1. In a 12-inch nonstick skillet, heat 1 Tbsp. vegetable or olive oil over medium heat. Add the corn kernels in an even layer, sprinkle generously with salt. Cook, without stirring, for 3 or 4 minutes until the corn kernels are sizzling. Give the pan a shake and continue cooking about 16 minutes total, until kernels are browned. Reserve 2 Tbsp. of the browned corn for garnish.
2. Meanwhile in medium bowl whisk together flour, cornmeal, 1/4 tsp. salt, and baking powder. Whisk in milk, egg, and the 1 Tbsp. vegetable oil, mixing just until batter is smooth. Stir in chopped onion and remaining browned corn.
3. Wipe out skillet with a lightly oiled paper towel and heat over medium heat. Drop batter by 1 or 2 Tbsp. measures; cook until browned on one side and batter appears set, about 1 minute. Turn and cook 1 additional minute or less. Repeat with remaining batter. Set aside and keep warm.
4. Top each griddle cake with sour cream/yogurt if desired, chopped tomato, reserved browned corn kernels, sliced green onion, and the ricotta salata or feta cheese. Salsa Verde or maple syrup would also make a great addition
I found the recipe on this site. It will, from now on, be my “go to” chocolate cake. We polished this cake off with some friends in a matter of minutes… This was the last little bit that was remaining. YUM!
Disclaimer: If you’re currently on a diet, skip this recipe! Move on to the healthy pot roast! However, if you need a treat, this is the recipe for you. Enjoy!
1 3/4 c all purpose flour
2 c sugar
3/4 c cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 c strong black coffee, cooled
1 c buttermilk
1/2 c vegetable oil
1 tsp real vanilla extract
1/2 c butter, softened
2 oz melted unsweetened chocolate, cooled
3 c powdered sugar
3 Tbsp milk
2 tsp real vanilla extract
1) Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.
2) Add eggs, coffee, buttermilk, oil, and vanilla.
3) Beat at medium speed for two minutes. Batter will be thin.
4) Pour batter into a greased and floured 9×13 pan or two 9 inch cake pans.
5) Bake at 350 degrees for 35-40 minutes for a 9×13, or 30-35 minutes for layer pans.
6) Combine frosting ingredients and mix with a hand or stand mixer. Spread frosting on cooled cakes.
I found this recipe on a blog called Dishing the Divine, and the specific post can be found here. She does a great job with explaining the recipe through her great photos. I used roma tomatoes – Initially, I was a little sceptical of how it would turn out with the romas, but besides needing to cook them a little longer, they worked very well! The day I went to the store for the ingredients, the basil was looking pretty sad. So, instead of leaving it out of the recipe, I used Gourmet Garden’s Basil. It comes pressed in a tube and looks like this. It worked well.
roasted tomato soup
Preheat oven to 450F.
Wash, core, and cut the tomatoes into halves. Spread the tomatoes, garlic cloves, and onions into a baking try. Drizzle with half a cup of olive oil and season with salt and pepper to taste. Roast for 20 to 30 minutes, or until caramelized. Remove roasted tomatoes, garlic and onion from oven and transfer to a large stock pot. Add 3 cups of chicken broth and the bay leaves. Bring to a boil and reduce heat. Simmer for 15-20 minutes, or until liquid has reduced by a third. ***Remove bay leaves. Add basil leaves to the pot. Using a blender, puree the soup until smooth. (I don’t have a submersion blender, so I just blended it in batches in my blender.)
This is where the recipe calls for adding cream, if desired. I did not – the consistency was already perfect and I didn’t want to mess with it. You can also add extra chicken stock if it’s too thick for your liking. Season to taste with salt and pepper. Add brown sugar to taste (another step that I ignored). Garnish with a splash of cream and diced cooked bacon, if desired. The crispy bacon was a wonderful touch!
One bunch of Kale
~1 Tbs olive oil
Kosher salt to taste
Why buy apple sauce when it’s SO simple to make your own (and it makes your house smell wonderful)! Depending on how many apples you’d like to use, you’ll have to adjust the recipe. I like adding a little fresh squeezed orange juice, using a little less sugar, and a little more cinnamon. Just remember, you can always add more of anything, but you can’t take it back out once you’ve added it. Here’s a good starting point:
There is this soup that we love from Olive Garden called Zuppa Toscana. The recipe below (found on A Feathered Nest ) is not just as good as OG’s, it’s so much better! It’s great with some crusty bread and an amber ale (or drink of your choice).
This is a simple recipe that is always a must on Stoney’s birthday. He LOVES it! It’s a good thing that I only make it a couple of times a year. Observe:
4 cans refrigerated biscuits (or 2 cans depending on the size of the biscuit you use)
1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
1/2 cup granulated sugar
2 T cinnamon
* I’ve seen some versions of this recipe where raisins and/or nuts are added (I think that you shouldn’t mess with the buttery doughy goodness that is monkey bread)
1. Preheat oven to 350 degrees F and grease a 9-10 inch tube pan.
2. Mix white sugar and cinnamon in a medium-sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well.
3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If you are using raisins, place them among the biscuit pieces as you are layering.
4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.
5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!