Pat-A-Cake, Pat-A-Cake

Baker's man, bake me a biscuit as fast as you can!

Tonight with our soup (potato, made with the left-over mashed potatoes from Christmas - they had been frozen - and turkey stock - also from the freezer) I attempted biscuits once again. Now, I like making bread, but sometimes you need something a little quicker. And despite some rather unsuccessful attempts at making biscuits in the past (with a variety of recipes) I thought I'd try once more.
[I bought some new baking powder over Christmas (Magic) as I was beginning to suspect that my baking powder was making everything taste horrible. I think that might indeed have been the case.]
This time Ann's Granny's Biscuit Recipe was my inspiration. After modifications (cut sugar in 1/2, omit raisins as my kids would complain, and use 1/2 whole grains) the biscuits that resulted...were DELICIOUS! I think I will make these again.

Multigrain biscuits


1 cup grain: 1/3 wheat, 1/3 brown rice, 1/3 millet

1.5 cups flour

1/4 cup sugar

2 1/2 tbsp. baking powder

1/2 tsp salt

1/4 cup butter


1 egg

1 cup milk

1. Grind grain (1 o'clock on Nutrimill)


2.Combine flour, baking powder, sugar and salt. Cut butter in until mixture has a fine crumb texture.


3. Beat 1 egg in 1 cup (+ 1 Tb?) of milk. Stir in milk with a fork to make a soft dough. Knead a few times.


4. Roll out on floured surface to a thickness of at least 1/2 inch to 1 inch.


5. Cut into rounds with a cookie cutter or glass.


6. Place on stone baking pan, and bake at 350 F for 18 to 20 minutes.

Enjoy!

Here Comes a Cabbage

Tried this creamy coleslaw recipe for a family event. Must've been alright, as we didn't bring any home!

Creamy Coleslaw

Using food processor, grate:
2 T onion,
2 large carrots, and
1 head cabbage

For dressing, whisk together:
3/4 cup mayo
2 T plain yogurt (or a bit more)
2 T sugar
2 T vinegar
1 T dry mustard (or a bit less, 2-2.5 tsp?)
1/2 t salt

In a large bowl, combine grated ingredients, then add dressing and mix well.
Voila!

Great A, little a, bouncing B

Ev (4.5 yrs) received a new doll for Christmas. Commenting on the doll's hair style (a smooth bun) she said, "I think the author did it like that, right?"

You Can't Catch Me...!

I had limited time for Christmas baking this year, so after polling my family to find out which treats were 'must-haves' decided on Gingerbread people, and sugar cookies. (The kids like decorating the sugar cookies.) For the sugar cookies we used the 'Rich sugar cookie' recipe in the Joy of Cooking (actually, Abi made those) - with the butter they're almost like a cross between a sugar cookie and a shortbread, which was fine since I didn't get to the shortbread! For the gingerbread, I used this recipe, and really liked it.

Gingerbread Cookies

3 c. flour
3/4 tsp baking soda

2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves

1/2 cup butter, room temperature
1/2 cup white sugar

1 large egg
2/3 cup molasses

In a large bowl, sift together the flour, salt, baking soda and spices. Set aside.

Cream the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.

Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.

Preheat oven to 350 F and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough.

On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer.

Bake for about 6-10 minutes depending on the size of the cookies. Small ones will take about 6 minutes, larger cookies will take about 10 (-12) minutes. They are done when they are firm and the edges are just beginning to brown.

Remove the cookies from the oven and cool on the baking sheet for about 1 minute. When they are firm enough to move, transfer to a wire rack to cool completely. When cool, pipe icing eyes, mouth and buttons. Enjoy!