Buttery Angel Biscuits

biscuit, angel

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2  1/2 c flour     2 t sugar          

 1/2  t soda      1/2 t salt

1/2 c butter       1 pkt yeast         

7/8 c buttermilk 

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Preparation:

 Combine flour, sugar, soda and salt.  

Add butter and crumble into the mixture.   

Mix buttermilk with yeast and let sit for 5 min.  Add to mixture.  Knead til dough is well-formed. 

Roll on floured surface, 1 in thick.  cut into desired shape.

Place on greased pan or cookie sheet lined with parchment paper.

Let rise for 30 minutes.  bake at 375 for 15 min.  

 

biscuits

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Sweetheart’s Dessert

acakkee

For my valentine I made this old-fashioned shortcake that was inspired by a recipe found at:  http://www.tasteofhome.com/recipes/berry-shortcake. 

I added a teaspoon of vanilla for extra flavor. 

For the sour cream  I used fat-free half & half and  added a Tblspoon of vinegar to neutralize the baking soda.  

I used my fingertips to  press the dough gently into the heart-shaped pan.  Baking time was about 20 minutes.   I based it on desired color and not the toothpick test. 

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1 cup all-purpose flour

1/4 cup plus 1 tablespoon sugar, divided

1/2 teaspoon baking soda

Dash salt

1/4 cup cold butter, cubed

1/3 cup milk

1/4 cup sour cream  (or Fat-free half n half + 1 T vinegar)

1 t vanilla

 

Instructions:

  1. In a large bowl, combine the flour, 1/4 cup sugar, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Combine vanilla,  milk and sour cream; stir into crumb mixture just until moistened.
  2. Spread batter into a greased 9-in. pie plate (batter will be thick). Sprinkle with remaining sugar. Bake at 350° for 16-20 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes. 
  3. Cut into six wedges and top with berries sweetened with a  small amount of sugar.  Garnish with whipped cream.

 

 

 

 

 

 

Toñas de Valencia (escones)

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Toñas de Valencia

2 cups flour

1 envelope of yeast

1/4 cup milk, warm (or orange juice)

2 eggs

1/4 c sugar

1/2 c sunflower oil (or 1 stick butter, melted and cooled)

zest of one orange

1 t vanilla and 1 t  anise

1/2 t of salt

One egg yolk mixed with 2 T milk

1 c dried fruit (optional)

 Preparation: 

  1. Dissolve yeast in warm milk or oj and add to flour. mix well.
  2. Mix the eggs, sugar, salt, butter, zest, vanilla and anise.  add fruit.  Add to flour and stir in well.   Knead for five minutes.
  3. Let stand in warm place until doubled in volume, about  1 hour.
  4. Form one or two cakes, or small rolls.  place on greased baking sheet (or  parchment paper).   brush with yolk mixture, let stand 15 minutes in oven.
  5. Bake at 325 F for about 20 minutes, depending on size.
  6. Three minutes before end of baking, brush again with the yolk and sprinkle with icing sugar (sugar optional). 

these can also be made into small rolls.

I have modified this recipe to create my own version:

http://www.comarcarural.com/valencia/recetario/bizcochos/tonya.htm