Sour Cream Drop Biscuits – MFC

This is the recipe I have used for years and years. It is from my mom’s very best friend -Mary Francis Christy. It is simple and so very good and the technique, you must admit makes it even better. I have made these for years and years when I just want a simple biscuit to go with my dinner and maybe a couple left over for breakfast the next day.

D&D_2680I do not have self-rising flour in the house often, unless I plan on some biscuits and in this case, I was not thinking ahead. If I don’t have self-rising flour, I do know how to make it out of all-purpose flour.

So here is the dead simple deal:

1/2 pint full-fat sour cream (full-fat – come on, you are making biscuits, right?)
8 Tbs unsalted butter, melted
healthy pinch of kosher salt
2 cups self-rising flour (or the make your own version w/A-P flour)

Preheat oven to 400 degrees.

Mix all ingredients. Drop into greased muffin tin and bake until golden brown, 25 – 30 minutes, turning half way through.

You can also drop them onto an parchment-lined baking sheet, but the muffin tin thing is so much easier and they cook at the same time because they are the same size. Great, or what? Yep, great.

Sorry – since we are in the Biscuit Project, I really think these beat the drop biscuits from Cook’s Country. But you must understand – they are in Boston – that should tell you everything you need to know.

Although, I will allow that the technique here – baking the biscuits in muffin tins really makes a big difference. Cook’s Country – take note.

My mom and Mary Francis were like two peas in a pod. It was like having a local aunt, since all my real aunts live in North Carolina or beyond. I loved going to her house and I loved it too when she came to our house. Every time we just hung out in the kitchen and sort of saw what happened.

It is good to have people like that in your life when you are still impressionable – you know – what they now call tweens. But I’ve always been happier in the kitchen than anywhere else.

Peanut Butter Fudge

I did not have an opportunity to make much in the way of candy this winter. It was just so humid. But this is a recipe that works, is simple, and tasty. My mom used to make peanut butter fudge but I never had the recipes, so when one of my friends brought in her grandmother’s recipe – it was just like my mom’s. I have tried other recipes but this one is the only one I make any more.

D&D_2716

Hood was asking for a piece, so ….

This is also a treat I can share with the dog – though in very small doses.

2 cups sugar
3 Tbs butter
1 cup evaporated milk
1 tsp vanilla
3/4 cup peanut butter

Prep an 8 x 8 glass pan with cooking spray.

Put sugar, butter, and milk in a saucepan and bring to a boil. Turn down heat to minimum and stir continuously until the mixture is caramel brown and the candy thermometer reaches 245 degrees (use the thermometer – no really, do it!)  Remove from heat, add vanilla and peanut butter. Stir until completely mixed. Place in a 8 x 8 glass pan and let firm up. Then cut into bite-sized pieces.

Amy’s grandmother

11 March 2018

Sour Cream Cornbread

This is my go-to recipe for cornbread. Again, another recipe from a friend that I have been making for years. It is so damn good I take leftover, if there are any, to work for breakfast – split it open, toast it in the toaster oven and cover it in Kerry Gold Irish butter.  One of the best breakfasts, um, ever. Sometimes I gild the lily and add some extra-sharp cheddar before the toasting.

D&D_2683Now I must make this for the upcoming week at work.

That said, this is what I make to go with chili. I want the cornbread in the bottom of the bowl and chili on top with some extra sharp cheddar, scallions or chives, and sour cream. Oh, and a squeeze of lime never hurt this party.

1 cup self-rising cornmeal (you can make this if you just have plain cornmeal)
2 large eggs
1 small can of cream corn – I use Publix brand, it is really good.
1 cup sour cream
1/2 cup canola oil

Preheat oven to 400 degrees. Spray a 9×9″ baking dish with cooking spray. Combine all ingredients, mixing well. Pour into pan and bake for 20 – 30 minutes. You will know it is finished when it starts to pull away from the side and the bottom is slightly brown (that is, if you are using a glass baking dish).

Source: Dawn Randle Jennings

BBQ Braised Beef Sandwiches

This is a Cooking Light recipe from 2005 (I think). I have modified it a bit, kind of a lot, but the flavors work really well. It makes a great sandwich. And great leftovers and if you are lucky there will be some to put in the freezer for a few weeks from now and a very easy dinner – or lunch.D&D_2215

1 medium yellow onion, sliced
2 garlic cloves, whole
2 Tbs canola oil
1 Tbs McCormick Montreal blend (can’t say enough good things about this)
15 ozs can beef broth, low sodium
4 pound boneless chuck roast, trimmed
1 cup sweet hickory barbecue sauce (Bull’s Eye)
1 can whole-berry cranberry sauce
~~~
Rolls – French Hamburger Buns
Slaw (homemade) – see below

In a large cold pot, put 2 Tbs of oil and add sliced onions and garlic cloves. Heat on low until onions are soft but not browned. Add McCormick Montreal blend, beef broth and chuck roast (cutting it in half if necessary). It does not look like enough liquid, but we are braising people. Not boiling. Bring to boil and reduce to simmer. Cover. Simmer three hours, turning the meat every half an hour or so. This is rather forgiving.

When the beef is just falling apart, remove from heat and let sit for 15 minutes. Shred with forks and add barbecue sauce and cranberry sauce and stir well to combine. Heat over low until heated through.

Serve on buns, or cool and refrigerate for the next day (good idea!).

Okay – now for cole slaw. Another no recipe recipe – sorry – sometimes this is just the way I cook.

Equal parts Duke’s mayonnaise and sour cream – a pinch of salt, a couple grinds of black pepper and a splash of apple cider vinegar. Taste. Then add enough sugar to balance the vinegar – this is a total personal preference thing. Now here is where things get interesting. I always make the dressing first and then add in enough cole slaw mixture to make it – not sure how to word this – not too soupy and not to dry. Is that helpful? I think not.

D&D_2208It is, however, the way my mom made cole slaw and it works for me. Although I purchase cole slaw mix instead of shaving a whole cabbage, like my mom did. I do tend to make a bunch of small batches of slaw instead of a big bowl because, to my mind, cole slaw gets messy after a day or so. By using a small bowl, it helps with proportions and makes enough for a day or two – then you can do it all again and make more later in the week.

30 October 2017

Sour Cream Cornbread 

I make this cornbread every time I make chili – no, really, every time – I am not kidding. They go together like, I don’t know, but I am sure there is a phrase for it. These two things are just perfect together. At least to me. I am sharing this recipe with a good friend who is a chef at a place we like to go and his chili is just the best every – next to mine of course. Let’s put it this way, I always say when I eat his chili each winter that it is best because it tastes so much like mine, but I did not have to make it. This cornbread, from a great Southern friend, is just my go-to cornbread for chili. It is her family’s recipe and since she was raised in a small North Florida town, it really fits with my style of cooking – Southern, simple, but dead good cooking. I have other cornbread for cornbread dressing, but this is the kind you want to split and put in a toaster oven and smear with good European butter for breakfast – and yes, I do that – if there is any left over (not likely, but occasionally).

dd_17891 cup self- rising corn meal*
2 large eggs, room temperature
1 small can of creamed corn
1 cup sour cream
1/2 cup canola oil

Preheat oven to 400 degrees. Mix all ingredients well.  Pour into greased 9 x 9 inch glass baking dish. Bake for 25 – 30 minutes.

* 3/4 cup cornmeal + 3 Tbs
1 Tbs baking powder
1/2 tsp kosher salt 

I do not buy self rising anything. There is no need. So I make my own rather than buying and just letting it go bad because I use it so infrequently. I guess it is just because I hate to waste things and I’d rather have control over my ingredients. 

 

Pi Day

This is a repeat of a pie that I love to make, but do not make often enough. Lots of people think that National Pie Day (January 23rd)** is Pie Day, but for me  – this is Pi Day. Yep. I am that nerd. 3.14D&D_9457

This is also Albert Einstein’s birthday if you can imagine that. Not that he really had much to do with Pi, but …. science nerdism.

i8Σπ – I am ate (me) some pie. It is a total nerd joke, but there it is.

I was young in one of my first jobs. This proper job, because I was not going to go to college (how things change), was at a regional office of a fast food restaurant. One of our things was birthday celebrations for those of us in the office. And celebrations equaled pies from Village Inn. While I’m not a huge chocolate fan, and it was not my pie to order (read: lemon), French Silk was a favorite of just about everyone. My friend Marie gave me her recipe at the time and I made and enjoyed it, and while I cannot find it now, this one is not to far off the mark, and also better than I remember. It’s not too sweet, light, but slightly rich too. Small pieces are in order.

I was surprised to find that the name French Silk Pie didn’t translate to everyone. By definition, French Silk is a mousse-like chocolate pie. Am I being, as I’m often accused, a food snob again? Probably. And yes, raw eggs are used – get over it.

French Silk Pie
1 9″ pie crust, baked and cooled *
4 ozs bittersweet chocolate
1 tsp vanilla
1/4 tsp espresso powder (optional)
1 cup cold heavy cream
1 1/2 sticks, unsalted butter, room temperature
1 cup sugar
3 large eggs
Additional whipping cream, for topping – which I never seem to make.

Heat the chocolate in a microwave on medium power until melted. Whisk in vanilla and espresso powder, if using, and set aside to cool.

In a medium bowl, beat the heavy cream on high until stiff peaks form, 2-3 minutes. Cover and refrigerate until needed.

In the bowl of a stand mixer fitted with paddle attachment, beat the butter on medium speed for one minute. Add the sugar and continue beating until light and fluffy, about 3-5 minutes. Add the melted chocolate and beat until incorporated. Add 2 eggs and beat on medium speed for 3 minutes. Add the remaining egg and beat for another 3 minutes until the mixture is silly and smooth.

Fold the chilled whipped cream into chocolate filling until no visible white streaks remain. Pour filling into prepared pie crust and smooth with an offset spatula. Refrigerate for a minimum of 2 hours, but preferably overnight. Decorate with freshly whipped cream – again – never seem to do. Sigh.

Source: The Kitchn

Notes: I used my graham cracker crust* from the Three Cities of Spain Cheesecake, my go to cheesecake recipe that never fails to impress. Here are the details:

5 ozs graham crackers (1 sleeve)
5 Tbs unsalted butter, melted and cooled
1/3 cup sugar
1/8 tsp salt

In the bowl of a food processor, pulse crackers, sugar, and salt to mix together. Add melted butter, and pulse to incorporate. Press into pie plate and refrigerate until needed.

** I shall disabuse you of this idea, because honestly it just too easy. And you may say this is too easy too – repeating something you’ve done before, but I think this the funny bit – to be honest. And I have to go out of town this week, so there is no one to make pie for at this point. And that makes me slightly sad. But this pie really is worth a repeat.

Pecan Pie Cookies

It is a well-known fact that I will try any kind of “pecan pie” anything. Pecan pie muffins – so there. Pecan pie cookies, hell, even pecan sandies ^ of all sorts of varieties. I just cannot help myself. I am not a huge ice cream person, but the one thing in the ice cream world I do love is butter pecan ice cream, as long as the pecans have a bit of salt on them. dd_1798

If I were not so cheap, I would buy an ice cream machine and figure out how to make the best butter pecan ice cream, but then I might just end up being as big as a house and that serves one well in the grand scheme of things.

So here we have a new pecan pie cookie. One I really like. I also make my pecan pie muffins the same week – do we see a theme? Yep.

1 cup packed brown sugar
3/4 (12 Tbs) cup unsalted butter, softened
1  large egg, room temperature
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/2 tsp salt

Filling
1 cup chopped pecans (Renfroes *)
1/2 cup packed brown sugar
1/4 cup heavy cream
1 teaspoon vanilla

Heat oven to 350°F. Combine all cookie ingredients except flour and baking powder in bowl. Beat at medium speed until creamy. Sift together flour,  baking powder, and salt and beat in at low speed until well mixed. Chill 2 hours.

Shape dough into 1 1/4-inch balls. Place 2 inches apart onto parchment-lined baking sheet. Make indentation in each cookie with a measuring teaspoon; rotate to hollow out slightly

Combine all filling ingredients in bowl; fill each cookie with 1 rounded teaspoon filling. Bake 8-12 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack.

Source: Modified from Land o’ Lakes

* Having local fresh pecans is just an absolute joy. I guess simple things make me happy.

^Make these. No really, do this.