Cheddar Cheese Biscuits
2 cups unbleached flour
2 1/2 tsp. baking powder
2 tsp. granulated sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup chilled unsalted butter, cut into 1/4″ pieces
1 cup shredded extra-sharp Cheddar cheese
1 cup cold buttermilk (approx.)
Place dry ingredients into the mixer bowl. Attach the flat beater and mixer bowl to the mixer. Set to Stir and mix until combined. Set to Speed 2 and mix in butter, one piece at a time, until mixture resembles coarse meal. Add cheese and mix just until combined. With the mixer running, slowly add enough buttermilk to bind dough.
Turn out onto a floured surface and pat out dough to 1/2″ thickness. Cut out with a 2″ cookie cutter. Gather the scraps and pat out and cut more biscuits. Place on baking sheet lined with parchment paper, spacing 2″ apart.
Bake at 400°F. for 15-18 minutes, until firm and golden brown. Let cool slightly on a wire rack and serve warm.
Makes about 12 biscuits.
Traditional English Muffins
– 1/4 cup warm water, (105 – 115 degrees)
– 1 tablespoon (1 package) active dry yeast
– 1 scant tbsp instant yeast
– 1 pinch sugar
– 4 cups unbleached all-purpose flour, to 4 1/2 cups
– 2 teaspoons salt
– 1 egg
– 1 1/4 cup warm milk
– 2 tablespoons butter, melted
– Cornmeal for dusting, (or semolina)
1. If using active dry yeast, combine the water, yeast, and a pinch of sugar in a small bowl and let stand until foamy, about 10 minutes. If using instant yeast, you can just mix the yeast in with the flour and omit this first step and the sugar.
2. Combine 2 cups of the flour and the salt in a large bowl. Make a well in the center and pour in egg, milk, butter, and yeast mixture. Mix until creamy, about 2 minutes. Add the remaining flour 1/2 cup at a time, stirring in each time, until you have a soft dough that just clears the sides of the bowl.
3. Turn the dough out onto a floured work surface and knead for 3 to 5 minutes. Return the dough to a clean, greased bowl, cover with plastic wrap, and allow the dough to rise until doubled in size, about 90 minutes.
4. Sprinkle a work surface with semolina (or cornmeal). Pour the dough out of the bowl and onto the surface. Sprinkle the top of the dough with semolina (or cornmeal) and then roll the dough into a rectangle about 1/2 inch thick. Use a large round cookie cutter or an upside down drinking glass to cut the muffins out of the dough.
5. Heat a large skillet over medium heat. Place the muffins onto the skillet and let them bake for 5 to 10 minutes until quite dark before flipping.SOURCE: Beth Hensberger’s Bread Bible
Key Lime Pie
– 1 1/2 cups graham cracker crumbs, (11 whole crackers)
– 1/2 cup granulated sugar
– 4 tablespoons butter (1/2 stick), melted
– 28 ounces condensed milk, sweetened
– 1 cup key lime (or regular) juice
– 2 whole eggs
– 1 cup sour cream
– 2 tablespoons powdered sugar
– 1 tablespoon lime zest
1. Preheat the oven to 375° F.
2. In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9″ pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.
3. Lower the oven temperature to 325° F.
4. In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
5. Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle with the lime zest as a garnish on top of the sour cream and serve chilled.
SOURCE: Emeril Lagasse
Lemon Blueberry Muffins
2 cups unbleached flour
1 tbsp. baking powder
1/2 tsp. salt
3/4 cup granulated sugar
finely grated zest of 1 lemon
1/2 cup unsalted butter, softened
2 eggs, room temperature
1/2 cup whole milk
1 cup fresh or frozen blueberries
1 tbsp. unbleached flour
3/4 cup confectioner’s sugar, sifted
1 1/2 tbsp. freshly squeezed lemon juice
In a medium bowl, combine the flour baking powder and salt. Set aside.
Place sugar, lemon zest and butter in the mixer bowl. Attach the flat beater and bowl to the mixer. Set to Speed 4 and beat until light and fluffy, about 2 minutes. Scrape bowl. Set mixer to Speed 4 and add eggs, one at a time, beating well after each addition. Scrape bowl. Set to Speed 2 and beat in flour mixture alternately with milk, making 3 additions of dry and 2 of wet. Scrape bowl.
In a small bowl, quickly toss blueberries with the 1 tbsp flour. Fold blueberries carefully into batter.
Divide batter evenly among muffin cups. Bake in 375°F. preheated oven for 20-25 minutes, until golden brown. Let cool in muffin tin on a wire rack for about 5 minutes. Remove muffins to ack.
Prepare the glaze: in a small bowl, whisk together confectioner’s sugar and lemon juice until smooth. Brush on warm muffins.
Makes 12 muffins.
– 8 ounces (approximately 1 ¼ cups) semolina flour
– 8 ounces (approximately 1 ½ cups ) unbleached flour
– 3 eggs
– 1/2 teaspoon salt
– 4-6 tablespoons water
1. Mix flours and salt with paddle attachment until combined. Add eggs and mix on Stir speed until well incorporated (a very dry mixture). Add 4 tablespoons of water all at once and mix on Speed 2 with the flat paddle. Add more water, 1 tablespoon at a time, if needed (I usually need 2 additional tablespoons). The resulting dough will JUST begin to stick together. Scale out tennis-ball sized pieces (between 3 and 4 ounces each) of the dough. Leave dough in bowl, lightly covered with a towel, while rolling and cutting each piece.
2. Pass the dough through setting 1 at speed 2 or 3, between 4 to 6 times (folding in half or thirds) to allow the machine to “knead” the dough for you. It will become silky smooth (a “leather-like” feel) and perfect in a minute or less. Pass the sheet through setting 2 once, and then one final pass through setting 3. It can be instantly cut, or cut after 5 minutes of resting/drying, and the strands won’t stick together. It is not necessary to knead or let the dough rest. If the dough is correct – meaning it has a non-sticky, leathery kind of feel – it will not even need additional flour.
3. Cut the spaghetti on thickness 3 at speed 3 or 4. Rolling the pasta more thinly yields a narrow linguini or even angel hair from this cutter. Hang the dough on a rack or dowels for 10 minutes or so, then swirl into nests on wax paper placed on a cookie sheet. VERY lightly dust with flour, and place uncovered in the freezer for an hour. Put the nests into a zipper lock storage bag and keep in freezer.
4. To cook, do not thaw the nests. Bring salted water to a rolling boil and add the spaghetti nests (1 to 1.5 servings per nest). After placing in boiling water, continue to stir with a pasta server or large fork until well separated (the pasta is “thawing” at this point – without stirring in this early stage, it will “clump”). If cut on thickness 3, the pasta should be ready in 5 minutes from the frozen state. Drain and serve.SOURCE: Kitchenaid forum
Spinach Pasta (Processor Pasta)
– 6 ounces fresh spinach, washed, patted dry (measure by wt.)
– 2 eggs
– 1 tbs. olive oil
– 2 cups all purpose flour
– 1 cup whole wheat flour
– 1/2 tsp salt
1. Assemble food processor with steel blade. Add the spinach and process a few seconds to a smooth consistency. Add the remaining ingredients and process about 30 seconds. The mixture will come together and form a ball when it is ready. Depending on how dry the spinach was, you may need to add more flour, or, if the spinach was completely dry, you may need to add a tablespoon of water.
2. Remove dough from processor. Divide into four balls. Cover with damp cloth and let stand for 15 minutes.
3. Roll dough on floured surface to between 1/8” to 1/16” thickness. Cut into strips.
4. You can either dry the noodles for future use, or, cook them right after cutting (but remember that fresh pasta doesn’t take very long to cook!)SOURCE: Nutritionist (KitchenAid forum)
semolina pasta (above), cut into fusilli
grilled chicken, shredded or cubed
To make the lemon mayonnaise, add 1 egg, 1 tbsp. lemon juice, 1/2 tsp. salt, 1/4 tsp. white pepper, 1 tsp. Dijon-style mustard and 1/4 cup oil to a food processor with plastic blade. With motor running, add 3/4 cup oil slowly and steadily to the mixture. Stop machine. If it isn’t thick enough, run the processor a little longer. Store covered in the refrigerator.
Combine all ingredients in quantities you prefer (and add others!) and toss to mix well. Chill and serve.
1 pie shell, partially baked
1-2 tsp. mustard
Swiss cheese, sliced thin
basil, to taste
2-3 tomatoes, sliced 1/4″ thick and carefully seeded
Parmesan cheese, grated
Brush the mustard over the bottom of the partially-baked pie shell. Add the sliced Swiss cheese and sprinkle generously with basil. Add tomato slices and sprinkle with salt, pepper, oregano and Parmesan. Bake at 350° for about 25 minutes. Cool slightly and serve warm, room temperature or cold.