It’s Improv Challenge time and this month’s theme is Bread and Butter. For me that means something gluten free. If it’s store bought and under five dollars, chances are, it tastes a bit like saw dust and crumbles unless it is toasted. Frugal and gluten free are rarely paired in the same sentence. Continue reading
When I set out to start doing cookbook reviews on a more regular basis, I contacted many publishers to see what the interest would be in my doing reviews for them. I was overwhelmed by the positive response! One of the lesser known publishers I contacted was American Traveler Press. They not only have a fun and unique set of cookbooks, but their catalog also includes Old West books, ghost books, field guides and travel books. As an old Arizona girl, I had a great time looking through their catalog. Continue reading
When strawberries come on, my family expects three things: to eat a lot of them straight out of the package, to have homemade jam on their toast, and to see a few fresh strawberry pies after dinner. I am more than happy to oblige their expectations, but sometimes my need to expand my repertoire overcomes my desire to keep up tradition. That and the fact that I don’t always plan ahead like I should worked together to delay this year’s pie. So, when my little girl said, “let’s make strawberry cake, Mom,” I jumped at the idea and ran with it. Continue reading
This is the last of the gluten free mixes, I promise. I think if you have a brownie and a cake and a biscuit/pancake mix, you pretty much have all the baking mixes you need. A basic baking mix like this one is a must. You can make so many things with it. I opted to make pancakes first because, if you know me, I have an ongoing love affair with pancakes and every variation of them I can imagine. I have also made biscuits with this mix and they are melt in your mouth delicious. You’ll see them next week when I show off some Florida Strawberries in a different “make your own”. Continue reading
This is the first gluten free item I ever made. I had switched over about a week previously and seriously had about reached my limit. I had eaten potatoes and rice over and over, but I was craving some kind of bread product. At that point I had not realized that pancakes would save my sanity. I needed something and I needed it baaaaad! Luckily, I had been to the library and found 1,000 Gluten Free Recipes by Carol Fenster. If you have to go gluten free, it’s the first cookbook I recommend you look at. I ended up getting my own copy for my ipad. Now I can happily read recipes while waiting. (Waiting is one of the top three things parents of teenagers do… but that’s another post entirely). Continue reading
It’s time for the June Improv Challenge: Cherries and Almonds. For anyone just tuning in, the Improv is a monthly cooking challenge where all members are given the same two ingredients and asked to come up with something delicious. (See my Improv page for details about joining and upcoming themes). It’s so much fun to see what the Improv-ers come up with!! Continue reading
I have a problem. Have you noticed? I keep making pancakes for breakfast. At least once a week, I am in front of the stove whipping up a new flavor of pancake. I think it’s because I haven’t found a cold cereal that works for gluten-free-me. Eating puffed millet is similar to eating Styrofoam…it even clings to my spoon in milk like static electricity! Continue reading
I always get up early. During Spring Break, I had at least an hour every day before the bedlam began. One morning, I decided to make coffee cake. I thought I could get it mixed, baked and ready before anyone woke up. That was totally not how it ended up. Continue reading
I can live without a lot of gluten. After a disastrous experiment making gf pizza, I have come to the conclusion that some things just cannot be copied; thick, chewy pizza dough being one of them. But that’s another post. Pancakes, on the other hand, are not something I plan to give up. Continue reading
I lasted all of two weeks before I had to make a bread of some sort. In those two weeks, I checked out 5 Gluten Free cookbooks from the library and found site after site of gluten free recipes online. I started a little notebook of GF recipes, all breads. Then I started buying weird flours – things like Garfava…a unique blend of garbanzo and fava beans ground into flour. Finally, I got out my new Blendtec grain grinder and ground up some brown rice and some white rice. Then, I made biscuits. Continue reading
I love reveals. From HGTV to What Not To Wear, I love the “ta-da” factor. Today is Group B reveal day for the Secret Recipe Club and I think it is even more fun to be part of the reveal than to watch it. This month, I was given Patricia’s blog Butter Yum. I have enjoyed reading her blog for a long time, so it was especially nice to be given her blog from which to choose a recipe. I still need to make pizza using her 10 Secrets for making Pizzeria quality Pizza. I have had that page bookmarked since she posted it in May 2010. This time, however, I was short on time. We have been passing a nasty virus through our house since Thanksgiving week. Princess Pat is just finishing a course of antibiotics for an ear infection and the Thinker is home from school with “walking” pneumonia and another set of meds. What we needed was biscuits to go with some chicken soup!
The original recipe was baked by ButterYum Jr., Patricia’s daughter. I made just a few changes according to our tastes and what I had in the cupboard. Instead of parsley, I used chervil. Honestly, I am not sure where my parsley is. It’s bothering me a little that the bottle seems to have walked off. Anyhoo, I also added a bit more garlic and cheese. I ask you: Is there such thing as too much garlic and cheese? Not when it comes to biscuits.
(adapted from ButterYum’s delightful version)
- 2 cups biscuit mix
- 2 Tbsp butter
- 1 cup shredded cheddar cheese
- ¼ tsp garlic powder
- ⅔-3/4 cups milk (start with the smaller amount)
- 3 Tbsp melted butter
- ¼ tsp garlic powder
- ½ tsp kosher salt
- 1 Tbsp chervil (or parsley)
- In a bowl, mix together butter, cheese and ¼ tsp garlic powder with a pastry blender.
- Add milk and stir with a fork until a soft dough is formed.
- Using a small ice cream scoop, place in a greased 10 inch cake pan or on a greased baking sheet or a greased 9X9 pan.
- (If you want them to bake separately, use the baking sheet and leave space between them, if you like them all clumped together, use the smaller pans).
- Bake at 450 degrees for 10 minutes or until golden brown.
- (it takes longer if the biscuits are touching).
- While the biscuits are baking, combine the melted butter, second ¼ tsp garlic powder, kosher salt and chervil (parsley).
- When the biscuits are done, remove from the oven, brush them with the butter mixture.
I have been wanting to make really good homemade biscuits for years. But I am weak and Bisquick (or the equivalent) is so convenient. So all of this time, I have made cheater biscuits. Milk and a mix. And I have eaten them with gusto. I have a pretty big weakness for biscuits of any sort. In Arizona, when someone would propose that we to go out and get burgers for the family, I would often ask them to swing by KFC and pick me up a biscuit instead. Then I moved to Florida and discovered Popeyes’ biscuits. Oh the calories! Continue reading
There are so many possibilities when it comes to pumpkin. It mixes with other fruits pretty well, too. I have made pumpkin apple muffins. I have made orange pumpkin pie. This time, I combined it with bananas in a bread. What other fruits have you seen pumpkin paired with? Continue reading