Pie Crust Cookie Search
Thursday, May 25, 2023
Strawberry Shortbread and Cream
Wednesday, May 3, 2023
Shrimp and Grits
When I leave my landlocked state and spend time oceanside, this is one of my favorite things to order at a restaurant. Thankfully, freezers make it possible to enjoy this dish other places and other times.
Shrimp and Grits
Tuesday, March 14, 2023
Pumpkin Spice Waffles
Here's another baked item (but in a waffle iron) made with a vegetable and some whole grain flour. These make your kitchen smell delicious.
Pumpkin Spice Waffles
Saturday, February 25, 2023
Tomato Rice Soup with Caramelized Onions
I have a quite a collection of tomato soup recipes, considering how I detested it as a child. Of course, I was served only canned soup, so I don't blame my younger self. Here's the latest addition. The caramelized onions add texture and sweetness, while the rice makes it heartier than some.
Tomato Rice Soup with Caramelized Onions
Saturday, February 18, 2023
Skillet Pumpkin Cornbread
Here's a good way to sneak in a bit of extra vegetables. Although the bread actually looks more orange than this photo, don't be surprised that the pumpkin doesn't make a marked change in flavor. I find this quite tasty but it doesn't have the same height as my usual cornbread. One benefit of the added pumpkin is that it keeps the bread moist for several days after baking.
Skillet Pumpkin Cornbread
Portuguese-style Sweet Potato Buns
I don't quite know what to call these because they look a little like English muffins (but their inner texture is quite different); they feel like they would make a sturdy burger bun (but the color is unconventional); and they aren't really a dinner roll. Nomenclature aside, these colorful breads were the favorite part of one family meal over the Christmas holiday, especially with the chive butter spread, which I'll include.
Portuguese-style Sweet Potato Buns
Garlic Chive Butter
Wednesday, January 11, 2023
Orange Cranberry Scones
This flavor combination would fit well during the holidays, but because the cranberries are dried, you can enjoy these scones any time.
Orange Cranberry Scones
Slightly adapted from https://cooking.nytimes.com/recipes/1023483-cranberry-orange-scones
Yields 9 scones
1 medium orange
1/4 c granulated sugar
2 1/4 c flour
1 T baking powder
1/2 teas fine salt
1/2 c unsalted butter, cold
1 c dried cranberries, roughly chopped
1/2 c buttermilk, cold
1/2 c cream, cold
for the glaze:
1 c powdered sugar
4-6 teas orange juice (fresh from the zested orange is nice)
pinch salt
Preheat oven to 400 degrees.
Zest the orange. In a large bowl, use your fingers to mix the zest and the 1/4 c sugar together. Add the remainder of the dry ingredients and combine with a whisk.
Grate the cold butter using a box cheese grater, then stir into the flour. Stir in the cranberries. Make a well in the center, and pour in the buttermilk and cream. Gently stir with a fork until the mixture creates a shaggy dough.
Place the dough on a lightly floured surface, and pat into a 1-inch thick rectangle. Fold the dough in half, then pat it into another rectangle. Repeat the fold one more time, then pat the dough into a 7-inch square about 1-inch thick. Cut the dough into 9 pieces.
Transfer the dough to a baking sheet lined with parchment paper, then brush the tops of the scones with some additional cream and sprinkle with a bit more granulated sugar. Bake until golden brown, 18-22 minutes.
Make the glaze by mixing the powdered sugar with 4 teas orange juice and a pinch of salt. Add more juice until the glaze is a thick but pourable consistency. Let the scones cool for about 15 minutes before drizzling the glaze on.