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.

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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

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. 

 

Sour Cream Cornbread Muffins

I finally decided to make my favorite cornbread recipe into muffins, and I’ll be damned if it did not work out amazingly. I just took my favorite cornbread recipe that I always make for chili and tried to make it in muffin form. I am happy to say it worked really really well. Super happy – yep. dd_1789

1 cup self-rising corn meal*
2 large eggs, room temperature
1 small can of creamed corn – Publix brand is great – like most Publix brands
1 cup sour cream
1/2 cup canola oil

Preheat oven to 400 degrees. Mix all ingredients well.  Line a 12-well muffin tin with foil liners and spray with cooking spray. Fill cups 3/4 full – or basically just make them all even so the baking time is the same. Bake for 25 – 30 minutes. Do the toothpick thing just in case you are wondering.

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

So this past week I have eaten really moist cornbread muffins for breakfast**. Split in half and put in the toaster oven and heat up and make a little crunchy. And then just go all in with the ridiculously rich European butter – that is some serious good eats. Might be better than biscuits for breakfast but that is almost blasphemy for a good Southern girl to say. Well ….

**Before, I just cut pieces of cornbread and brought them in. But then there was the problem of running out of cornbread for leftover chili, so I went all in – a pan of cornbread and then cornbread muffins – pretty good solution. And more cornbread for me. I didn’t even share this with the office. I think I just might be terrible, no, just selfish.

Carrot Cake

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Carrot Cake

This is a recipe from a friend. It is her grandmother’s recipe. I love grandmom recipes. I have so few from either of my grandmothers that I just love those grandmom recipes from friends. When a recipe goes down through a couple of generations it means something: It works; it is a favorite; it is loved; it is important. That has a certain Siren call to me.

To my way of thinking, that is largely what this site is all about. Leaving behind what is important to me, and hoping that The Boy finds them worth something in the future. That sounds a bit depressing, but I do not mean it in that way.

From my friend Elaine – from her Grandmother. This is a half recipe. It makes a 2 layer cake, but you could double it to make a 4 layer cake which is what the original recipe does.

Cake:
1 cup all-purpose flour
1 cup sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
2 large eggs, plus one large egg yolk
3/4 cup canola oil
1 1/2 cup grated carrots
1 1/2 cup chopped pecans (local Renfroes) *
1 tsp orange zest

Prepare two 9 inch round pans with baking spray, line with parchment and spray parchment. Preheat ove to 350 degrees.

Sift together over a piece of waxed paper the flour, sugar, baking soda, cinnamon, and salt. Add to the bowl of a stand mixer. In a large measuring cup add canola oil and eggs. Whisk with a fork to combine. Slowly add to dry ingredients while on low. Add carrots, pecans, and orange zest and mix until just combined.

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Carrot Cake – for The Boy to take home.

Pour into prepared pans and bake for 30 minutes, turning half way through. Do the toothpick test. Remove and cool on a wire rack in the pan for 10 minutes. Turn out, remove parchment, and cool completely.

Frosting:
8 ozs cream cheese, softened
4 Tbs unsalted butter, softened
1 tsp vanilla
1 tsp orange juice
8 ozs powdered sugar, sifted**

In the bowl of a stand mixer, beat together cream cheese, butter, vanilla, and orange juice. Once smooth, sift in powdered sugar (sifting keeps the frosting smooth).

Once cakes are cooled, frost those layers, and the sides if you want. But we did not do it.

Notes: This is the first time I’ve made the recipe and I’ve made just a half recipe because I only have two 9 inch round pans – that’s how it goes. I have been using a recipe from Mrs. Fields (you know, the cookie lady) since about the time The Boy was born and it has been a huge birthday cake for him for donkey’s years. But this was so much better. I think the canola oil (my choice of vegetable oil because it so neutral) made it so unreally moist.  Don’t get me wrong, I’m not trying to be ugly about the originally recipe that I made, but this was one of those – wow! – moments. I am just going to say that some times, really old recipes are the best. Next time, I will add raisins because they really add something to carrot cake.

This is the L year. Ugh. This will be a theme. Unfortunately.

Wednesday Night Cooking (Baking) School