I had a half cup of heavy cream sour on me and so of course I thought "I'll make biscuits!" Yup, sour milk and sour cream make any recipe that you use baking powder in better. Your biscuits, pancakes, coffee cakes, etc. will rise higher and still taste fantastic, not sour at all!
So this morning I pulled out the flour, cream, baking powder... and mixed up a batch. popped the cut biscuits in the freezer to chill. Pre-heated the oven and now I have the divine smell of cinnamon and biscuits wafting through the house and I am having a hard time waiting. Try the recipe for my Cinnamon Layered Cream Biscuits.
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I have been using the Baker's Pan Release that I first made up November 15th of last year. So as not to waste the ingredients if I found I didn't like the produce, I made a half batch and used it for my holiday baking, etc. I found that it worked well so I made up a larger batch and shared some with my niece, put some in a one-cup container with a tight lid and the rest into a 2-cup container also with a tight lid. I shoved the smaller container to the back of the fridge with the intent to use the larger container up and to allow the other one to "age." I was curious about...
The point here is to make recipes, that you use regularly, easier and quicker Do you have recipes that you really enjoy but are feeling too busy to make from scratch? Do you turn to a boxed mix and then apologize for sub standard baking? Perhaps you have dietary restrictions that make using store bought mixes out of the question. Breaking down the components of your recipe and premixing the dry ingredients, labeling the container with a list of the wet ingredients and baking instructions may be the answer. Putting two or three containers of a mix aside will allow you to bake your favorite cake, cookies, coffee cakes or breads quickly with less fuss when you are in a rush or don't have the energy to do all of the work at once. You can have a "Mix Fest" and take a morning or open afternoon and make several types of mixes up at once or you can make up a couple of mixes at the same time you are making a recipe to be baked at the time. Let's convert a recipe you might make from scratch.
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AuthorHi! My name is Cathy-Lynn Carden and I cook. I love cookbooks new and old. I'm always looking for good deals on food ingredients and store said ingredients in a large custom pantry and a couple of freezers. And, because I cook, I garden. Sunken beds, raised beds, planters and pots. I have a lovely compost pile and red worm bins both outside and in. Archives
October 2019
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Cathy Cooks