Feeds:
Posts
Comments

Posts Tagged ‘buttermilk’

ButtermilkCheddarScones_0906

Rich and flaky, just as it should be.

You may have noticed that I’m not around much lately and I do apologize. In fact, I missed posting on Monday! Can you believe it? In the 7 years I’ve been blogging and have had a schedule to post, this was my first unintentional miss. What have I been doing? Well, some of the time I’m at the cottage but that’s mainly weekends, mostly I’m in the city scouring the internet, networking and such to find something new to do. It’s not that easy selling yourself when you’ve been doing what you’ve been doing for so long, it’s more instinct and natural reaction and to put that into words and make yourself sound amazing is more difficult than I thought. I can sell you someone else, or something else, I can always find the words to make it look and sound amazing, but to have to weave the words about one’s self is another story. So I’ve been putting off creating a new post because I thought my words had had it and that my stories had dried up, but au contraire, there are stories galore and the words are now flowing, I just need to find the time to write them down.

Would you care for one or two?

Would you care for one or two?

We are expecting our good friends Paul and T up from Illinois for a weekend to frolic at the cottage. Our weather has been fall-like but yesterday was unseasonably hot (not warm but hot) and in another unlikely change the weekend is expected to return to the autumn temperatures and we’re expected to pull on our boots and sweaters and enjoy the chill. Bah humbug. I’m not ready for boots. My pedicured toes are holding out for the sandals and flip flops! So for this menu plan for the weekend is based on comfort food with a lot of soups, chowders and a roast chicken which will turn into another delightful meal. Most of the meals have been recycled blog posts so I won’t be sharing them again, but I have made a few things in the last week or so that are new to the blog, so I thought I would share them with you, starting with these delicious scones.

These cheese biscuits were created to pair with a split pea soup with ham that will be served for our very first lunch. I treated myself to a slow cooker that lives at the cottage so this baby is getting assembled in the morning and will slow cook until lunch time. I’ll reheat the biscuits and if it’s sunny, we’ll eat with sweaters and long pants on the porch (but no boots), otherwise we’ll turn up the heat and eat at the dining room table wearing flip flops! Either way, I’m sure we’ll be laughing and enjoying each other company.

The recipe is adapted from Jean Pare’s, Company’s Coming Cookbook

Melty butter is the icing on the scone!

Melty butter is the icing on the scone!

Flakey Buttermilk Cheese Scones

Makes 12 8 cm or 3 in biscuits

Ingredients:

  • 2 c all purpose flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 4 tsp baking powder
  • 1/2 tsp cream of tartar
  • 1/4 cup cold butter
  • 1 cup shredded sharp cheddar cheese
  • 3/4 cup buttermilk, 1 2 tbsp for top

Directions:

  1. Preheat oven to 450° F.
  2. Combine the dry ingredients and mix well.
  3. Cut in the cold butter and the cheese until it resembles a coarse meal.
  4. Add the buttermilk and stir just to combine.
  5. If it’s really warm in your kitchen, it’s best to refrigerate the dough. Roll into 1 cm thickness (half inch) and use your favourite cutter to cut even shapes.
  6. Place each round onto a silpat® or non-stick surface and brush tops with buttermilk.
  7. Bake for 10 to 15 minutes or until lightly golden.
  8. Serve warm.

Read Full Post »

We were at my brother’s family cottage for Canadian Thanksgiving and I usually look after one main meal, but this year we were not able to come up on Saturday for dinner, so I looked after breakfast on Sunday morning. But that’s not all I contribute, my brother’s family does the full-blown turkey dinner, so I like to bring ‘treats’ for the kids (and adults alike). This year’s treats included the Cheez-itz from my friend Ann (who no longer blogs), Hungarian Donkey Ear Cookies and a more recent addition Hungarian Cherry Squares. After having her first bite of the Cherry Squares, my 8-year old niece announced the following “Auntie Éva, from now on, these cherry squares need to be put on ‘the list’ of things you bake for Thanksgiving Weekend.” Now that made everything all worth-while!

I found this recipe on-line back in the city but I had forgotten to bookmark it and I couldn’t find it up north, so I had to improvise the final assembly. Fortunately, I brought the dry ingredients in a container and the wet in another. Experience counts for something and to be honest, these are THE BEST fluffy pancakes I have made in a very long time. And the recipe was plentiful, making 12 generously-sized pancakes. They are a bit more work than the average pancake, but well worth the effort. Hope you try them, this is my new go-to pancake recipe.

They are really fluffy and not stuffy

Super Fluffy Buttermilk Pancakes

Makes 12 pancakes about 13 cm wide and 2cm thick! (5″ wide, 3/4″ thick)

Original recipe can be found here.

Ingredients:

  • 2 cups all-purpose flour
  • 2 cups buttermilk
  • 4 tablespoons butter, melted
  • 2 eggs, separated
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1 nonstick cooking spray

Directions:

  1. In a large bowl or Tupperware container for travel, mix flour, baking powder, baking soda, sugar and salt. Set aside.
  2. On the day you wish to make the cakes of pan: separate egg yolks from egg whites and beat egg whites and cream of tartar on high speed until stiff peaks form but not dry.
  3. Beat the egg yolks until light yellow in colour and thick, add buttermilk, vanilla and melted butter and beat until smooth on a slow speed.
  4. Fold in flour mixture, but don’t over mix as we don’t want the glutens activated.
  5. Add 1/3 of the egg whites to the batter and mix together gently then fold in the remaining egg whites carefully, do not over mix!
  6. Spray your skillet with non-stick spray set to medium temperature (or 350°F).
  7. Drop about 1/3 cup of batter on pan for each pancake and spread out to about 4-5″ and cook until you see a few bubbles on the surface of the batter. Flip your pancakes and cook for about another 1-2 minutes.
  8. Keep warm until you have made all the pancakes and serve warm with butter, maple syrup, fruit and whipped cream!

Pass the cakes of pan, as they are known in our house

It’s always a food frenzy…way too much food

We went for a good long walk after the Buttermilk Pancake Breakfast

Gorgeous fall colours

Thanksgiving Dinner with the family

Now who invited her?

Read Full Post »

%d bloggers like this: