The day after Thanksgiving I was at home, shocked by the catastrophe of my Thanksgiving cookies ... among others. I think they just do not have the touch to cooking. Pasta and I just can not cope. But I wanted to make this creamy homemade cookies melt the language, and in yours.
So I concluded that the only way I could have done to develop good biscuits was the easiest recipe I. And after a few trial and error, I do. Here isis:
Ingredients
2 cups Baking Mix (Bisquick is a popular brand but others will work)
1 cup (more or less) heavy cream (whipping cream)
Directions
1. Pre-heat oven to 425 degrees F.
2. Put baking mix in a large bowl and slowly add heavy cream while stirring. Stir until a dough forms and pulls away from sides of bowl. The dough should be tacky but not crumbly or sticky wet. You may need more or less heavy cream. If the dough is too sticky, add more baking mix. If to dry and crumbly, add more cream.
3. Roll out dough on a flat surface to about one inch thickness.
4. Use a 2 inch biscuit cutter to cut out the biscuits.
5. Place cut biscuits on a non-greased cookie sheet and bake for 10-12 minutes or until golden brown on top.
Makes about 6 biscuits.
Notes:
1. If you have parchment paper, line the cookie sheet with the paper prior to placing biscuits on cookie sheet. It helps to prevent the bottoms from browning too fast.
2. These biscuits are very moist inside and you may prefer a drier biscuit. When the biscuits are golden brown on top, break one biscuit open and check if the inside is done to your preference. If too moist, turn biscuits over and bake another 5 minutes.
Serve hot.
In addition to the biscuit problem after Thanksgiving, I was wondering what to do with some of the left overs. I had cranberry sauce (with whole berries), pumpkin pie mix and blueberries that I planned on throwing away. But then a friend suggested making bread with the left overs. As mentioned earlier, baking and I do not get along, so bread was out of the question.
However, I did have a zucchini bread recipe that always came out good. So, I used that recipe without the zucchini. Here is the result:
Ingredients
* 3 eggs
* 1 cup vegetable oil
* 2 cups sugar
* 2 teaspoons vanilla extract
* 3 cups all purpose flour
* 1 cup pumpkin pie filling
* 1/2 cup blueberries
* 1/2 cup fresh cranberries (cooked) or canned whole berry cranberry sauce.
* 3 teaspoons cinnamon
* 1 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 cup chopped walnuts
* water, as needed
Directions
1. If you are using fresh cranberries, cook according to package instructions.
2. Pre-heat oven to 325 degrees F.
3. Grease and flour two 8x4 inch loaf pans.
4. In a medium size bowl, beat eggs until light and frothy. Add oil and vanilla and mix well.
5. In a separate large bowl, combine all remaining ingredients and mix well.
6. Add egg mixture to flour mix and stir until well blended.
7. At this point, you may need to add enough water to obtain a batter. Should look like pancake batter.
8. Pour mixture equally into prepared loaf pans.
9. Bake about 60 minutes or until a knife inserted into top of loaf comes out dry.
This zucchini-less zucchini bread came out yummy on the first attempt. It really should be called dessert rather than bread because it is sweet. It is also very moist so it will keep well for several days.
If you are a cook that has as many failures as successes, give these two recipes a try. Neither requires a lot of skill and you will be pleased with your results.
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