Archive for April, 2012

There are a number of occasions when I absolutely need bread or a roll to round out a meal.  I must have some sort of bread when I have soup.  Or beans.  Or a ham dinner.  Or a holiday meal.  Over the years there have been many such occasions when I have needed bread but did not have a crumb in the house.  That is where this recipe comes in.  It is one of my “go-to,” easy recipes I keep posted inside a kitchen cabinet door.  They take no time to make, and the biscuits are so delicious.

They are crispy on the outside; light and fluffy on the inside.

Buttermilk Biscuits  adapted from Bon Appetit magazine

  • 3 cups all purpose flour
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 cup (1 1/2sticks) chilled unsalted butter, cut into 1/4-inch pieces
  • 1 cup + 3 tablespoons buttermilk
Preheat oven to 425°F. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using a pastry cutter, incorporate 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Add buttermilk and stir until evenly moistened. Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 12-15 minutes. Cool slightly. Serve warm.  Makes 12-14 biscuits.


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Easter Morning Coffeecake

Celebrate Easter morning with this coffeecake!  Make it a celebration just for you before your guests arrive or add it to your brunch table.  Serve on your cutest dishes for an extra-special treat.  It is one of the tastiest recipes around.

This is a tried and true recipe, not just from me but from the L.A. school district.  Some of you may recognize it if you attended L.A. schools in the 70’s or 80’s.  This was published in the L.A. Times after numerous requests.  Wish my school cafeteria had served it.  Be sure to tell your guests where the recipe originated.  It will generate a fun conversation.  For example, did your guests take lunch to school or buy lunch in the cafeteria?  I bought “hot lunch” everyday.  While I loved the food, I envied the kids with the cool lunchboxes.  My husband took “cold lunch” everyday.  His mom made each child five sandwiches at the beginning of the week and put them in the freezer.  They would take one out of the freezer everyday.  Between you and me, that does not sound too appetizing.  How about you?  Were you a “hot lunch” or “cold lunch” kid?  What type of lunchbox did you have?

Have a happy Easter!

L.A. School District Coffeecake

Makes 30-40 squares

4 c flour

2 c brown sugar

1 ½ c sugar

¾ tsp salt

2 tsp nutmeg

1 ½ c chopped walnuts

1 ½ c canola or vegetable oil

2 tsp cinnamon

2 tsp baking soda

1 Tbs plus 1 tsp baking powder

3 large eggs

2 c buttermilk

Combine the flour, sugars, salt, nutmeg, walnuts and oil in a large bowl.  Mix thoroughly until flour is incorporated and mix is crumbly.

Remove 1½ c mixture, stir in cinnamon, and set aside.

Combine remaining crumb mixture with baking soda, baking powder, eggs and buttermilk.  Blend gently until wet ingredients are incorporated into the dry, but take care not to over mix.

Pour into 2 greased and floured 13×9” baking pans.  Sprinkle evenly with reserved crumb topping.  Bake at 350 degrees F for 25-30 min or until cake tests done.  Cool slightly.  Freezes well.  Heat in a 350 degree F oven for 10-15 minutes until warm.

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Rise and Shine

Good morning, Sunshine!

No alarm clock for me growing up.  Instead, I woke to the sound of my dad’s sweet voice announcing, “Time to rise and shine.”

I didn’t realize I said the same thing to my boys until I purchased this sign and my son said, “Oh, that’s what Mom always says.”

These are the perfect muffins to have once you are up and at ’em.  They are easy to make, a good use for ripe bananas and will make both kids and adults happy.

Banana Nut Muffins

1 1/2 cups unbleached all purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/4 cups mashed ripe bananas (about 3 large)
1/2 cup sugar
1/4 cup firmly packed dark brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup milk
1 large egg
1 cup walnuts, toasted, chopped

Preheat oven to 350°F. Grease twelve muffin cups or line with muffin papers. Sift first 4 ingredients into large bowl. Combine bananas, both sugars, butter, milk and egg in medium bowl. Mix into dry ingredients. Fold in half of nuts. Divide batter among prepared muffin cups. Sprinkle tops of muffins with remaining macadamia nuts. Bake until muffins are golden brown and tester inserted into center comes out clean, about
20-25 minutes. Transfer muffins to rack and cool.

Makes 12.

adapted from Bon Appétit magazine

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I need to do more of this:

Go here.

Meander here.

Contemplate here.


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