Category Archives: Biscuits

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Guess my break was longer than I expected it to be.Both my husband and my daughter were unwell in between and then once they got better I was occupied with too many things.Blogging completely took a back seat. Here I am, back now with this month’s Daring Baker’s Challenge.

Our July 2012 Daring Bakers’ Host was Dana McFarland and she challenged us to make homemade crackers! Dana showed us some techniques for making crackers and encouraged to use our creativity to make each cracker our own by using ingredients we love.

It’s been a busy day today and I just have a few minutes before I step out. I will write more in my next post. But for now presenting the yummiest crackers that I’ve ever made – Cheddar Oregano and Walnut Icebox Crackers. Wow the name itself sounds so tempting, isn’t it? It’s loaded with all my favorite ingredients.

We were asked to make two different crackers using different methods of forming. I chose the ““Icebox methods” to make the “Cheddar Oregano - Walnut Icebox Crackers” and the “Hand rolled method” for making the “Health Crackers”. I followed the recipes as is for the first one. Added chili flakes for the second one, just to give that extra kick;also substituted rosemary with oregano.

HEALTH CRACKERS

Makes about 40 crackers

Ingredients

1 1/2 cups rolled oats
1 cup plain (all-purpose) flour
1/2 cup wheat germ
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/4 cup + 1 1/2 tablespoon vegetable oil
1/2 cup water
1 large egg white
Cracker topping:
Sesame seeds, poppy seeds, nigella (onion) seeds, salt
Salt sprinkling

Directions:
Mix the oats, flour, wheat germ sugar and salt together in a large bowl or bowl for the standup mixer. Combine the water and oil and stir into the oat mixture until it comes together and a dough forms.Form dough into a disk and allow to rest in the fridge for about 20 minutes but up to a day if you are making the ahead.Preheat the oven to moderate 325°F. Divide the dough into quarters and work with one piece at a time, allowing the remaining pieces to stay in the fridge as you proceed with rolling out the crackers. On a lightly floured surface, roll the dough to about 1/16 inch (1½ mm) thick and transfer to a parchment lined baking sheet by carefully wrapping the dough around the rolling pin.
Brush the dough with the egg white mixed briefly with a tablespoon of water and sprinkle with seeds and salt of your choice.Cut the dough with a pizza wheel and bake for 25-30 minutes until browned. Crackers that are not crispy once cooled may be returned to the oven. Store in an airtight container and eat within two weeks.

CHEDDAR OREGANO AND WALNUT ICEBOX CRACKERS

Makes about 40 crackers

Ingredients

½ cup butter, well softened
2¼ cups grated aged cheddar cheese (the better the cheese, the better the cracker), firmly packed
1 cup plus 3 tablespoons all-purpose (plain) flour
1 teaspoon salt
1/2 cup finely chopped walnuts
1/2 tablespoon dried oregano
1/2 teaspoon of chili flakes
Directions:

Combine butter, oregano,chili flakes and cheese in a stand mixer and beat well (can also be done by hand). Add the flour, salt and nuts and stir to combine. Form the dough into two tight logs and wrap with cling film. Chill for at least an hour and up to several days. The log can be frozen at this point for several months.Heat the oven to moderate 325°F.Slice a log into 5mm (1/5 inch) coins and place on a parchment lined baking sheet. Bake about 10 minutes until golden brown.

Store in an airtight container and eat within three days.

I loved making these CRACKERS.Of the two,the Icebox Crackers were my favorite one.Thanks Dana for the great challenge!

Bon Appetit!

Nina

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I have been attending the Festival of Nations(FON) for the last few years. The FON is the largest and longest running (this year was their 80th year) multi-cultural event in Minnesota celebrating cutural diversity with food,music, ethnic dances, Bazaars etc. It is held at the St.Paul RiverCentre,downtown St.Paul, MN during the first weekend of May.

Four days to experience all of these. - Close to 90 odd different ethnic groups around the world share their tradition and food. There are around 35 different ethnic cafes, 60 cultural and educational exhibits, around 70 ethnic dance programs, Bazaar etc.The best thing I like about FON is the food and cultural programs.Each Cafe is an experience in world dining. My favorite food has always been the Tibetan Vegetable Momo which is served with their hot sauce. I can have them for breakfast,lunch and dinner. Another favorite is the Bubble Tea served in the Filipino Cafe.

As mentioned earlier, each country comes up with their own menu. The French cafe had Croissants, Strawberry Tarts and Crepes to name a few. Danish served variety of Danish pastries like Aebleskiver( danish pancake balls).

Cafe Booth – From left – Hungarian( featuring Dobos Tort,Chocolate cream Tort,Hungarian Goulash served over bread), Columbian ( served Chorizo,Empanadas,Arepas,Papa Criolla which is nothing but yellow french fries),Swiss ( served Chocolate fondue,apple fritter,Raclete,Chocolate Fudge),Romanian ( served Sarmale- cabbage rolls,Brownies,coffee cake walnuts),Danish ( the famous Abelskivers and danish pastries),Finnish (Pickled herring,Rye crust pie,Havarti cheese on bread).

I was reminded of Daring Baker’s Challenges when I came across Tiramisu in the Italian Cafe,Baklava - Greek Cafe and Dobos Torte in the Hungarian Cafe. This is the only place where you get to enjoy a variety of food all under one roof. The Chocolate Fondue in the Swiss Cafe caught my attention.

The Indian Cafe introduced a yummy dessert this year – Falooda which was made by mixing rose syrup with cooked vermicelli,basil seeds,jelly pieces along with vanilla ice cream. I also liked the falafels from the Palestinian Cafe and French Fries from the Dutch.

I couldn’t take pictures of the food as my little one was running around and I had to watch her, but somehow managed to take pictures of the Cafes and the ethnic dance performances. Here are a few for your eyes:)

Ethnic Dance – Performance of countries(from left) Filipino,Karen,Turkey,Russian,Venezuelan,
Bolivian,Polish,Armenia and Dutch

The Exhibits are based on a theme every year. This year it was “Festivals and Celebrations”,so people got creative in showcasing the festivities of their respective countries in their exhibit booth. Just got a few shots of Serbian,Mexican,Thai and Latvian Booth.

The international Bazaar offers people multinational shopping experience with each ethnic group selling their artifacts. The Senegalese Pottery caught my attention. There was a live demo of pottery making as well.

It was an eventful weekend. Needless to say the variety of pastries inspired me to get started with baking first thing Monday morning.

My husband been talking about Biscotti which he snacks on at work. According to him in addition to great taste Biscotti’s are neither too heavy nor super light. Just a perfect afternoon snack.

NUTTY BISCOTTI

Ingredients:

2 cups all purpose flour
2 tablespoon cornmeal
1 1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
salt a pinch
6 tablespoons butter
1 cup sugar
1 large egg
1 teaspoon almond extract
3 tablespoon milk( I used whole milk)
1 cup of chopped nuts( pistachio,walnut and Almonds)

Mix the flour,baking powder,salt,ground nutmeg,ground ginger,cinnamon in a bowl and set aside. In a stand mixer fitted with a paddle attachment beat butter and sugar at medium speed until smooth.Add the egg and almond extract, beat until yellow and creamy. Slowly add the flour mixture and cornmeal. Use milk only if you feel its too dry,so add little by little.At the end add in the nuts and gently stir them. Transfer into a baking sheet lined with parchment.

Preheat oven at 350F. Using your fingers, work the dough into a long log about 2 inches in width. Bake for 25 minutes or until golden.Remove and cool for about 30 minutes.Slice them horizontally into thick slices and place them back on the baking tray. Bake for another 20 minutes or until golden and firm.

Just as he wanted…not too light nor too heavy. Crunchiness in each bite is the best part of it.

I used one jumbo egg and felt the dough was a little dry so added the milk. I also added the cornmeal for extra crunchiness, you may omit that. Try this am sure you’ll like it!

Have a nice day!

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Generally while cooking its easy to add ingredients without causing any problem.Baking is however much more precise and requires the quantities of each ingredient to be exact. I can never blindly throw any ingredients and come up with something perfect.Not only with Baking,in any recipe especially for the ones you are not sure of the outcome,following the measurements really helps.Long back someone I know,cooked something using an old recipe of mine and ended up in a disaster. I was surprised and asked her to explain how she made the dish.Everything was right,nothing could have gone wrong.Finally I asked her about her measuring cup and there you go that was the reason.She had used a regular drinking glass for measuring ingredients.That answers it all!!!!

Coming to the recipe - Home made biscuits are golden in the outside and tender and flaky inside. Less butter may harden and more butter might make the biscuit more flaky.And when the quantity of buttermilk is increased the dough will soften .So be careful with the measurements.


Recipe Source – Anne Willan’s Look & Cook – Classic Breads

Work time – 15-20mins

Baking time – 12-15mins

SOUTHERN BUTTERMILK BISCUITS
Ingredients:

2 cups unbleached All – Purpose Flour
2 tsp Baking powder
½ tsp salt
¼ cup unsalted butter,more for baking sheet
¾ Cup Buttermilk,more if needed (can be substituted with whole milk)

Its easy to make buttermilk at home – Mix 1 Cup of milk(minus one tbsp of milk)+ a tbsp of white vinegar.Stir and allow it to rest for 5mins and use in any recipes.

Method: Preheat oven at 425F. Grease the baking sheet.Sift flour,Baking Powder and salt into a medium bowl.Add butter and cut into small pieces using a mixer or 2 round bladed knives.Rub the mixture with you fingertips until it forms fine crumbs.Make a well in center.In a slow,steady stream,pour the buttermilk into the center of the well.Quickly toss the flour mixture and buttermilk with a fork to form crumbs.{ Notes – Do not overmix the dough or the biscuits will be heavy.Add a little more buttermilk if the crumbs seem dry}.

Stir the mixture until the crumbs hold together and form a dough.Turn the dough onto a floured work surface and knead lightly 3-5secs.Pat the dough out to a round,1/2inch thick.Cut out rounds with the cookie cutter,patting out the trimmings and cutting additional rounds until all the dough has been used.{Don’t be tempted to make the dough smooth.The rougher the dough remains the lighter the biscuits will be}Arrange the biscuits about 2 inches apart on the baking sheet.Bake the Biscuits in the heated oven until lightly browned,12-15mins.

Serve them hot from the oven with Jam and Butter.I had picked up a bottle of Raspberry and Pomegranate preserve which went very well with the biscuits.

Verdict –They are best the day they are baked. P took some with him for work the next day and complained that they weren’t as good as the previous day.The slightly tangy flavor of buttermilk is great. These Biscuits are a perfect breakfast treat.

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Okie am back,not that I ever left,am back to the blogging world! I thought I would take a moment today to welcome myself back from a long and a wonderful vacation.Am I happy or sad???? Well,I have mixed feelings,feeling bad coz am missing my family,happy coz am back to my space,my sweet home. It was a long long very long vacation,huh and its over now!

As it is said.If you come as happy as you leave,you have had a good vacation.I am thoroughly happy to get back,whatever it is end of the day you really wana get back to your den!. Have you heard this one too.No one needs a vacation more than the person who just had one.So am ready,P wat say,eh?

Few bloggers thought I disappeared, few kept checking on me ,felt nice with all responses.Thanks a lot for stopping by my blog even in my absence. To kick off,I decided to make something sweet, which is actually both P’s & my favourite Bourbon Biscuits.Does it ring a bell??? Yeah this is the one which is like a sandwich biscuit consisting of two thin dark chocolate biscuits with a chocolate cream filling.This one was one of my all time fav as a kid,I remember licking the cream inside first and then have the biscuit. It surely is a hit amongst kids.The chocolaty color makes this all the more appealing:)

This is P’s cousins recipe, I believe she learnt baking before her wedding and his Aunt collated all the recipes n gave it to me during my visit this year.I did change a li’l as per requirement.

BOURBON BISCUITS

Ingredients

All Purpose Flour/Maida 1 cup
Sugar 1/3 cup
Butter 1 cup
Baking Soda 1/4tsp
Honey 1tsp(optional)
Baking Powder 1 tsp
Cocoa 3 tsp
Vanilla Essence 2tsp
Cold milk 3-4 tbsp

For Filling(Butter icing)-

Butter 1/4cup
Icing Sugar 1/3 cup
Cocoa 1 tsp
Vanilla Essence a few drops

Method:

Beat the butter and sugar till light and fluffy. Add essence,honey and Baking Soda and blend well.Sieve the Flour with Cocoa and baking powder.Mix the Flour to the creamed mixture and form a soft dough.Add cold milk to this dough.Roll out the prepared dough on a board(You may use a li’l flour for dusting) and cut with a biscuit cutter(I cudn’t find mine,hence used a knife to cut into rectangles).Prick on top of the cut shapes with a toothpick and sprinkle sugar.Place on a greased and floured baking tray and bake at 355F for 8-10mins.Cool it for 2mins before using the filling.

For the filling:

Mix all the filling ingredients to a smooth paste.Sandwich the biscuits with this chocolate butter icing.

Brown is one of my fav colors too,hence this recipe perfectly fits in for FIC:Favourite.So here it goes to Curry Leaf who is hosting this event originally started by Harini of Tongueticklers.

Except for the baking,which is less than 10min this one is an easy stuff to make.So off it goes to 15 minutes cooking,hosted by Mahima of the Indian Vegetarian Kitchen.

I have missed alot of awards,i did see messages from alot of them about the same.Am yet to check and accept,however would like to thank each and every individual for having thought about me & passing it to me.Thanks a bunch!

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