Apples of Gold Week 2 took place this week! (In case you missed it, you can find out what this cooking ministry is and check out the first week here.)
Oh my goodness, we’re having such a great time together! This group of women really want to learn and they have such sweet spirits! For this round of AOG, I decided to focus on a different type of bread each week. This week we rolled out BISCUITS!! Continue reading “A Lesson In Biscuit-Making”
- 1 cup milk
- 1 egg, lightly beaten
- 3/4 cup soft bread crumbs
- 1 medium onion, chopped
- 1 tablespoon chopped green pepper
- 1 tablespoon ketchup
- 1-1/2 teaspoons salt
- 1 teaspoon prepared horseradish
- 1 teaspoon sugar
- 1 teaspoon ground allspice
- 1 teaspoon dill weed
- 1-1/2 pounds lean ground beef (90% lean)
- Additional ketchup
- In a large bowl, combine the first 11 ingredients. Crumble beef over mixture and mix well. Press into an ungreased 8-in. x 4-in. loaf pan.
- Bake at 350° for 1 hour. Drizzle top of loaf with ketchup; bake 15 minutes longer or until a meat thermometer reads 160°. Yield: 6-8 servings.
My Favorite Ever Macaroni and Cheese
- 1 (8 ounce) package elbow macaroni
- 1 (8 ounce) package shredded sharp Cheddar cheese
- 1 (12 ounce) container small curd cottage cheese
- 1 (8 ounce) container sour cream
- 1/4 cup grated Parmesan cheese
- salt and pepper to taste
- 1 cup dry bread crumbs
- 1/4 cup butter, melted
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
- In 9×13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
- Bake 30 to 35 minutes, or until top is golden.
This meal is comfort heaven! Make it for someone who needs some love – or make it for your own family to show your love!
What’s your best comfort food meal?
With love from my country kitchen,
I’m a southerner. I’m a biscuit lover and I’m a baker. Put those three things together and it means that over the years, I have tried to perfect both my recipe and results of homemade biscuits. Where else would I turn but to Southern Living? They are the cream of the crop, or in this case the best of the biscuits!
I recently gave SL’s Best Buttermilk Biscuits a couple of runs and they turned out really good! They have those buttery layers that are typified in a perfect biscuit. They were simple to do and only required three ingredients – Self-rising flour, Buttermilk and Butter. No worries if you don’t have self-rising flour – just add 1 1/2 tsp baking powder and 1/2 tsp salt for each cup of flour.
The secret to the flaky layers is the folding of the dough. Follow the instructions to fold and turn, fold and turn and you’ll get perfect results! Here’s the recipe:
1/2 cup butter (1 stick), frozen
2 1/2 cups self-rising flour
2 tablespoons butter, melted
1. Preheat oven to 475°. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.
2. Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky.
3. Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.
4. Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed.
5. Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475° for 15 minutes or until lightly browned. Brush with melted butter.
Add a biscuit to a breakfast of scrambled eggs, bacon and fresh fruit, topped with yogurt and granola and you have a hearty start to your day!
Have you mastered biscuit making? I hope you’ll try this recipe and method if you’re still trying to find the perfect recipe! It lives up to Southern Living’s reputation!
With love from my country kitchen,