buttermilk biscuits

Buttermilk Biscuits
Ingredients
  1. 2 and 1/2 cups (312g) all-purpose flour (spoon & leveled)*
  2. 2 Tablespoons baking powder (yes, Tablespoons!)
  3. 1 teaspoon salt
  4. very cold: 1/2 cup unsalted butter OR 6 Tbs lard
  5. 1 cup + 2 Tablespoons (270ml) cold buttermilk, divided
  6. 2 teaspoons honey
  7. optional for spreading: 2 Tablespoons melted butter + 1 Tablespoon honey
Instructions
  1. Preheat oven to 425°F
  2. Place the flour, baking powder, and salt together in a large bowl. Stir combined.
  3. Add the cubed butter or lard and cut into the dry ingredients with a pastry cutter.
  4. Make a well in the center of the mixture. Pour 1 cup of buttermilk on top, then the honey. Stir everything together until just about combined– do not overwork the dough. The dough will look like shreds and be very crumbly.
  5. Turn the dough out onto a lightly floured work surface and gently mold it into a rough looking rectangle using your hands. Fold 4 times.
  6. Press until it’s about 3/4 inch thick and looks like you can make 8 three inch biscuits. Cut into 3-inch circles. Re-roll any scraps until you get those 8 biscuits. Arrange in a 10-inch cast iron skillet. Make sure they’re touching.
  7. Brush the tops with remaining buttermilk.
  8. Bake for 20-25 minutes or until biscuits are golden brown on top.
  9. Remove from the oven and, if desired, brush with melted butter and honey mixture. Enjoy warm.
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Creamy Zuppa Toscana

Creamy Zuppa Toscana
Ingredients
  1. 3 cans (14 ounces) Chicken broth
  2. 2 cups heavy cream
  3. 1 lb Italian Sausage
  4. 1/2 pound bacon
  5. 4 russet potatoes
  6. 1 medium onion diced
  7. 2 garlic cloves minced
  8. 2 1/2 cups kale or chopped spinach
  9. salt and pepper to taste
Instructions
  1. Cook and crumble the bacon. Set aside on a plate lined with a paper towel. Cook the sausage and set aside.
  2. Skin each potato and slice in half and make about 1/4 inch slices. You can slice these into fourths making the potatoes more bite sized.
  3. Bring a large pot with the chicken broth to a boil. Boil the potatoes for about 10 minutes or until tender.
  4. While the potatoes are boiling, saute the onion and garlic until tender and set aside.
  5. Once potatoes are tender, add sausage, onion, garlic, bacon and chopped spinach to the pot. Boil for a couple of minutes until the spinach starts to wilt. Reduce heat and add heavy cream.
  6. Cook until heated through and add salt and pepper to taste.
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Potato, Egg and Green Bean Salad

Potato, Egg and Green Bean Salad
Ingredients
  1. 6 potatoes, skin on, washed and scrubbed, cubed
  2. 4 large whole eggs
  3. 2 cups green beans, washed
  4. 2 tablespoons olive oil
  5. many cloves of garlic, raw crushed or sautéed
  6. 1 teaspoon lemon juice
  7. 1 teaspoon (or to taste) fancy salt that people keep giving you for the holidays
Instructions
  1. cook each to desired doneness
  2. whisk the olive oil, lemon juice and salt together. Add garlic to sauce. When everything is cool, drizzle the oil mixture over them; peel and slice the eggs and add them over the salad.
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Creamy Tahini Dressing with Cucumber and Dill

Creamy Tahini Dressing with Cucumber and Dill
For the Creamy Tahini Sauce
  1. 2 garlic cloves, coarsely chopped
  2. 1 teaspoon kosher salt
  3. 1/2 cup tahini
  4. 1/4 cup chopped fresh parsley
  5. 1/4 cup fresh lemon juice
  6. 1/8 cup extra-virgin olive oil
  7. 1/4 teaspoon cayenne pepper
For the Creamy Tahini Dressing with Cucumber and Dill
  1. 1 cup coarsely chopped cucumber, seeds removed
  2. 1/4 cup buttermilk
  3. 1/4 cup sour cream
  4. 2 tablespoons fresh lemon juice
  5. 1/2 teaspoon kosher salt
  6. 1/4 cup fresh dill fronds
Make the Creamy Tahini Sauce
  1. Sprinkle garlic with salt on a cutting board, then use the side of a knife to smash into a paste. Transfer to a large bowl. Add tahini and 1 cup warm water. Whisk until smooth. Add parsley, lemon juice, oil, and cayenne and whisk to combine.
For the Creamy Tahini Dressing with Cucumber and Dill
  1. Purée cucumber, buttermilk, sour cream, lemon juice, salt, and 1/2 cup Creamy Tahini Sauce in a blender until smooth. Add dill and pulse a few more times to combine.
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Peach Cobbler

Peach Cobbler
Ingredients
  1. 5 peaches , peeled, cored and sliced (about 2 cups)
  2. 3/4 cup granulated sugar
  3. 1/4 teaspoon salt
For the batter
  1. 6 Tablespoons butter
  2. 1 cup all-purpose flour
  3. 1 cup granulated sugar
  4. 2 teaspoons baking powder
  5. 1/4 teaspoon salt
  6. 3/4 cup milk
  7. 1 tsp ground cinnamon
  8. 1⁄2 teaspoon nutmeg
Instructions
  1. Add the sliced peaches, sugar and salt to a container. Let sit an hour or more.
  2. *(If using canned peaches, skip to step 3)
  3. Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
  4. In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
  5. Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.
  6. Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.
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Fresh Cherry Cobbler

Fresh Cherry Cobbler
Ingredients
  1. ½ cup butter
  2. 1 cup all-purpose flour
  3. 1 cup white sugar
  4. 1 teaspoon baking powder
  5. 1 cup milk
  6. 2 cups pitted sour cherries
  7. ¾ cup white sugar
  8. 1 tablespoon all-purpose flour
Instructions
  1. Preheat the oven to 350 degrees F (175 degrees C). Place the butter in a 9x13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.
  2. In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir.
  3. Place cherries into a bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.
  4. Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean.
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Little Dipper

Crab Dip
1/4 lb jumbo lump crab, picked
cream cheese
sour cream or mayonnaise
garlic powder
celery salt or celery leaves
fresh basil
1 Tbs Worcestershire sauce
Parmesan cheese

CREAMY SPINACH DIP
1 8-ounce package cream cheese, cubed
1⁄4 cup of whipping cream
2 tablespoons grated Parmesan cheese
2 tablespoons diced pimento
2 teaspoons of finely chopped onion
1 teaspoon Worcestershire sauce
1⁄2 teaspoon thyme
1⁄4 teaspoon garlic salt
1⁄2 of a 10-ounce box frozen chopped spinach,thawed and drained

Combine cream cheese and whipping cream in greased Little Dipper™ Warmer.Cover and heat until cheese is melted, 30 to 60 minutes. Add remaining ingredients.Cover and heat for 30 minutes. Serve with raw vegetables, crackers or bread pieces.

HEARTY BEEF DIP
1 8-ounce package cream cheese, cubed
1⁄4cup of milk
1⁄2 of a 2 1⁄2ounce package sliced dried beef, diced
1⁄4 cup chopped pecans
2 tablespoons chopped green onion
1 clove garlic, minced

Combine the above ingredients in order, as they are listed above in greased Little Dipper™ Warmer. Cover and heat until cheese is melted, 30 to 60 minutes. Serve with raw vegetables, crackers or bread pieces.

CHOCOLATE DESSERT FONDUE
1 teaspoon butter or margarine
6 1-ounce chocolate candy bars with almonds, broken
1 cup miniature marshmallows
2 tablespoons milk
1⁄3cup whipping cream

Rub stoneware with butter. Place candy bars, marshmallows and milk in the Little Dipper™ Warmer. Cover and heat, stirring every 15 minutes until melted and smooth. Gradually add whipping cream. Cover and continue heating for 30 minutes.Serve with bite-sized pieces of pound cake, marshmallows or fruit.

FIESTA DIP
1⁄2 of a 16-ounce can of refried beans
1⁄2cup (2 ounces) shredded Cheddar cheese
1⁄4 cup Mexican salsa
1⁄3 green chili pepper, chopped (optional)

Combine all ingredients and place in the Little Dipper™ Warmer. Cover and heat 30 to 60 minutes or until cheese is melted. Serve with tortilla chips or corn chips.

HOT ARTICHOKE DIP
1 6-ounce jar marinated artichoke hearts, drained and chopped
1⁄3 cup sour cream
1⁄3 cup mayonnaise
1⁄2 cup grated Parmesan cheese
1 tablespoon diced pimento

Combine all ingredients in the Little Dipper™ Warmer. Cover and heat 30 to 60minutes or until hot. Serve with tortilla chips.

Aunt Hazel’s Hearth Bread

Aunt Hazel's Hearth Bread
Ingredients
  1. 4 cups flour
  2. 1 1/2 cups water
  3. 3/4 stick margerine
  4. 2 Tbs sugar
  5. 1 tsp salt
  6. 1 Tbs yeast
Instructions
  1. Mix together until stiff, light, and fluffy. Use a spoon to start then by hand.
  2. Fold every 10 minutes for 4 times or 40 minutes.
  3. After last fold put in bread pan and rise 1 hour.
  4. Bake 375F for 45 minutes until golden brown.
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