Author: Robert Andrews

Biscuits – COLLECTION

Misc Bisquick Recipes

Basic English Muffins

THIS NEEDS TO BE TESTED AND EDITED

  • English Muffin Sketch – review
  • 12 oz ap flour
  • 1/4 oz active dry yeast
  • 1 TBL sugar
  • 1 tsp salt
  • 1.5 oz dried milk
  • –
  • Mix
  • – 10 oz water and 1 TBL shortening
  • Heat to 120-130º
  • Combine and Mix for 3 minutes
  • Will be gooey
  • Cover and let rise in fridge 12 hours
  • Punch down three times
  • Wipe rings and pan with crisco
  • Sprinkle inside of rings with cornmeal
  • Sprinkle on bottom of pan
  • Put into muffin rings (makes 8-10
  • Use 2 oz scoop into each ring
  • Top each with cornmeal or pulverized oatmeal
  • Rest 60-90 minutes
  • Cover with parchment and top with another pan
  • Bake at 400º for 15 minutes
  • remove parchment and pan
  • 5 more minutes or until internal temp is 195º
  • Cool 10 minutes
  • Offset spatula to remove

Thomas English Muffins

Close enough to Thomas

Grandpa’s Comments:

While not EXACTLY like Thomas’s English Muffins, these are close enough that I bought ten rings from Amazon and will not go back to the more expensive commercial product.  This recipe produces a slightly better muffin than the recipe above, but is a bit more work.

 

INGREDIENTS2016-04-05 09.24.20

  • FIRST MIX
    • 1/2 cup non-fat powdered milk
    • 1 tablespoon sugar
    • 3/4 teaspoon salt, divided
    • 1 tablespoon butter or shortening
    • 1 cup hot water – nearly boiling
  • SECOND MIX
    • 2 TBL dry yeast
    • 1 TBL sugar
    • 1/3 cup warm water
  • THIRD MIX
    • 1 C all-purpose flour – sifted
    • 1/2 C spelt flour – sifted
    • 1/2 C whole wheat flour – sifted
    • Non-stick vegetable spray and oil for brushing
    • 1 egg – beaten

STEP BY STEP

  1. FIRST MIX:  In a glass bowl combine the powdered milk, 1 tsp sugar, salt, shortening, and (nearly) boiling hot water; stir until the milk, sugar and salt are dissolved. Set aside to cool to 100 degrees or less
  2. SECOND MIX:  In a separate glass bowl combine the yeast and tablespoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Let proof for 5 minutes.
  3. THIRD MIX:  After the milk mixture has cooled to 100 degrees or less, put it into your food processor or Kitchen Aid.  Add your beaten egg, and start adding your sifted flours about 1/2 cup at a time.  Beat until incorporated, then add more flour.  Your target is a soft wet dough.  Thicker than pancake batter, but not as thick as bread dough.
  4. Cover the bowl and let it rise in the fridge overnight.
  5. The following morning, use a 2 ounce ice cream scoop to put into your greased rings.  Let rise in a warm spot for 90 minutes (longer = more holes!).

We will be baking our muffins on a baking sheet in the oven.   If you don’t have muffin rings, try wide-mouth canning lids or mini-tart rings. And if you don’t have those, try using tuna cans with the top and bottom removed!

  1. A small square of foil underneath each ring makes it easier to transfer to the hot skillet. 
  2. Preheat the griddle to exactly 300 degrees. If you do not have an electric skillet, either get one or get an infrared thermometer at Thermoworks.com – This is where I got mine and I use it every single day. I cannot stress how critical temperature is in this recipe.
  3. Flip them onto an oiled skillet, and cook them with the foil on top until you are ready to turn them – then gently remove the foil
  4. COVER the skillet with its lid, and then cook for EXACTLY 5 minutes – they are easy to burn so set the timer.
  5. Use a tongs and remove the ring and the foil, then flip the muffin and cook for 5 more minutes.

ALTERNATELY BAKE IN THE OVEN AT 400º FOR 20-30 MINUTES.  Cover with parchment paper for the first 15 minutes.

Quick and Easy English Muffins

Quick and Easy English Muffins

As far as English Muffin recipes go, this one is pretty easy, and a good entry into the world of English Muffin making.  While not exactly quick (because of an overnight rise) this recipe is very easy.   As a bonus, it makes above average muffins with a long refrigerator life.

    • IN THE EVENING or LATE AFTERNOON
  2. In a four cup glass measuring cup, mix
    • 1 C whole milk and 1 C water
      •   Alternately, you can use 2 C lowfat milk.
    • 1 TBL sugar
    • 4 TBL butter
    • 1/2 tsp salt
  3. Heat in the microwave for three minutes.
  4. Pour into a large pot, and stir in eng_muffin
    • 1 C AP sifted flour (5 oz)
    • 1 C bread flour (5 oz)
  5. This will be like a thick slurry.  Heat until you start to see just a bit of steam rising from the surface of the milk mixture; then remove from heat and set aside to cool.
  6. When the slurry is still very warm, but not hot, combine and add
    • 2 TBL active dry yeast
    • 1 tsp sugar
    • 2 oz dried milk
  7. Meanwhile, if using Sourdough Starter, refresh your starter
  8. Cover and let both rise overnight
    • THE NEXT MORNING
  9. Mix in a large mixing bowl: 
    • 1 C sifted whole wheat flour (5 oz) and
    • 1/2 C flax (3 oz) or rye flour
  10. Put both risen sponges into your Kitchen Aid with the beater attachment and start on (setting 2) medium-slow speed
  11. Mix to combine, then add in 1 C of your new flour mixture
  12. Continue to add the flours in about 1/2 C at a time until you get kind of a wet gooey cookie batter – much thicker than pancake batter though, but not firm like a bread dough
  13. If it gets too dry, add a splash of milk
  14. Final ball should be moist to the touch, but not gooey or runny, and it should spring back if you press a finger into it.
  15. Cover, and let rise for about 1 1/2 hour
  16. Grease muffin rings
  17. Grease baking sheet
  18. Sprinkle rings and sheet with cornmeal
  19. Using an ice cream scoop, add the batter about half-way up each ring – 3/4 to 1 inch
  20. Sprinkle top lightly with cornmeal as well
  21. Meanwhile, bring a cast iron skillet up to about 325º
  22. Cook 1 side about 3-5 minutes, flip, remove ring, then 2-3 minutes.
  23. Alt:  Bake at 350º for 15 minutes, then remove ring and flip, then cook for an additional 8 minutes
  24. Cook – Internal temp should be between 185-200º   NEVER above 200º

Note: For crumpets, follow the above recipe, except increase milk from 1/2 C to 2/3 C, and cook only on one side, allowing bubbles to pop out the top.  At Step 13 (above) dough will actually be like a very thick pancake batter.

Whipped Butter

This is great for pancakes, scones, English muffins, French Toast, and nearly anything else where you want a nice spreadable butter.

  1. 2 C heavy cream
  2. Put into Kitchen Aid with whisk attachment
  3. Start on slow, and increase to medium
  4. Let it run… and run… and run…
    • When it starts to thicken to soft peaks, if you add Confectioner sugar you’d end up with Whipped Cream.
  5. In our case, we are NOT going to add sugar, but will add 1/4 tsp salt
  6. Continue whipping until it becomes totally thick
  7. Refrigerate for up to 3 weeks

Keeping Costs down / Cutting Corners

 

  • Cooked Pasta
    • Pasta tossed with French Cut green beans
    • Top with Peccorino/Romano grated
    • Approx $14 for a family of four
  • Tostadas
    • Diced ham and diced sweet potato
    • Spieces – GTP and garlic salt, pepper
    • 1/2 Shredded chicken
    • 1/2 head cabbage tossed with fresh lime juice, salt, peppe
    • Refried beans
      • Layer tostada with beans, then topping, then cabbage
    • Approx $11 for a family of four
  • Red Beans and Rice
    • Slice Andouille sausage and fry in olive foil
    • Add Trinity:  Green bell, onion and celery
    • At last minute add garlic
    • Add kidney beans – liquid and all
    • Add a ham hock, cover and simmer 45 minutes
    • Serve with white rice
    • Approx $11 for a family of four
  • Hot Turkey Horseshoe Sandwich – Open faced
    • Start with roux, then add whole milk, Worchestershire and Sriracha
    • Bring to a simmer, then add shred cheddar and Montery Jack
      • Allow to  come to thick pourable melt
    • Left-over or fresh French Fries
    • Plate buttered piece of Texas Toast
      • Top with sliced turkey
      • Fries on top
      • Pour cheese sauce over top
      • Top with Cherry peppers
    • Approx $12 for a family of four

All recipes and info taken from “The Kitchen”  TV show

Party Planning – Portions

If you are catering or hosting an event, here are some general rules that will help you get the proper amounts without running out, or buying too much.

  • Shrimp Cocktail:   5-6 per person
  • Steak:  8 oz per person – Most cooked medium
  • Pasta:  8 oz per person
  • Vegetable:  4 oz each  (eg) broccoli
  • Potatoes:  4 oz each
  • Dessert:  1 slices pie or cake, or 2 scoops of ice cream
  • Non-alch drink:  16 oz each
  • Salad:  2-3 C each
  • Sandwiches
    • 2 slices of bread per person
    • Top Slice or Bun
      • Honey Mustard, Ketchup, or Mayo
      • Crust to crust is a must
    • Bottom Slice (in order)
      • Cheese on the bottom slice – with a little overhang
      • Meat (eg) ham – piled, not flat
      • Tomatoes – salted, and on top of the meat
      • Lettuce on top of the schmear layer

 

 

Scratch Pasta Noodles

CLICK HERE FOR ANOTHER TAKE ON
COOKING PASTA FROM SCRATCH

  • Approx 100 gm 00 semolina flour per egg
  • Approx 2 C flour for 3 eggs
  • Add 1 TBL EVOO (on hands) Unless you are using a Kitchen Aid

 

  • 3 C AP Flour
  • 1 C Duram Flour
  • 2 TBL EVOO (on hands or in Kitchen Aid) total
  • 5-6 beaten eggs
    • Start slowly in a Kitchen Aid with dough hook
    • Wrap dough in plastic
    • Let dough rest for about 30 minutes on counter
  • Cut dough ball into medium sized piece (softball)
  • Flatten on floured surface
  • Roll flat, flip, roll, flip, roll, flip, etc
    • Roll until nearly paper thin
  • Put back onto floured surface
    • Pappardeli is about one inch wide noodles
  • Flour the top, then roll into a log – keeping floured all the way
  • Cut into ribbons, then use fingers to separate

Use all your used vegetables to create a vegetable stock

Remove vegetables and put pasta into boiling water for 2-3 minutes

Types of Pasta by Width

  • Lasagna Noodles About 2 inches wide
  • Pappardelle About 1 inch wide
  • Tagliatelli ½ inch wide
  • Fettuccini ¼ inch wide
  • Linguini 1/8 inch wide
  • Spaghetti 1/16 inch wide
  • Angel Hair 1/32 inch wide

 

Hawayej

A great NON-HOT seasoning for chicken dishes
or any dish where you use cumin, coriander and clove.

  • ¼ cup black peppercorn 30g
  • ¼ cup whole cumin seeds 25g
  • ¼ cup whole coriander seeds 15g
  • 2 ½ Tablespoon ground turmeric 22g
  • Small stick cinnamon 2g
  • 1 teaspoon whole cloves 2g
  • 1 teaspoon cardamom 4g

Instructions

  1. On a skillet over medium low heat add all the spices except for the turmeric.
  2. Roast the spices for 3-5 minutes until fragrant.
  3. Put the roasted spices on a plate and let them cool down.
  4. Finely grind the spices in your coffee grinder.
  5. Sift the ground spices and discard big chunks then mix in the turmeric.
  6. Put the spice mix in a jar with a tight lid and store in a cool dry place.
  • Some people like adding one or all of the following: curry powder, paprika and chicken bouillon powder to the mixture as well.
  • There is another version of Hawayej for desserts and coffee made from cinnamon, cloves, cardamom and saffron. Sometime ginger and anise or fennel is used as well.

Tips:

  • You can use the ground spices but frankly I am against it.
  • Toasting your whole spices makes all the difference and is really rewarding.
  • This recipe does not have salt so you’ll need to add salt to your liking when using it.

How to use:

  • Hawayej is an all purpose spice mix that can be used with chicken, meat, seafood, vegetables and more.
  • Sprinkle it over soups and stews or rice dishes to pump up the flavor.

Storage:

  • Store in a container with a tight fitted lid in a dark dry place and away from heat. It can last up to 5-6 months if properly stored. If in doubt, take a small pinch of Hawayej spice and rub between your fingers then sniff, if there is no smell then it lost its magic and you should toss it away.

This spice is intensely personal and it has been passed in families from generation to generation. Curry powder, paprika and chicken bouillon are the most common spices to add on to your mixture.

Whipped Cream Powder

aka Whip Cream Powder

YOUTUBE LINK

Baking Addiction:  Taramadhuki Rasoi

Seemas Smart Kitchen

Ingredients

  • Hydrogenated Vegetable Oil
  • 1 C Dried Milk  (150 gm)
  • 1/2 C Confectioner (Castor) Sugar  (50 gm)
  • 2 tsp corn starch
  • 1/2 tsp cream of tartar
  • 1/8 tsp E-472 : citric acid
  • 1/4 tsp E-471 : GMS Powder – Emulsifier – Glyceryl  mono stearate
  • 1/2 tsp E-340 : CMC Powder – Stabilizer – Potassium Phosphate
    • Substitute:  Sodium Carboxyl methyl cellulose
  • SIFT ABOVE TOGETHER – BETTER YET, Run through blender

Stores for 2 months in refrigerator

To reconstitute:

  1. Add 1/4 C powder to 3 TBL cold milk or water
  2. Beat with mixer for 5-8 minutes until it starts to thicken
  3. Add a drop of vanilla and 1/2 tsp corn oil
  4. Continue to mix until peaks form, then beat 1 more minute
  5. Best if refrigerated for at 15-30 minutes
  6. Will keep in the fridge for 3-4 days

Cabbage Steak with Potato Wedges

  • 3/4 pound hamburger
  • 1/2 onion – minced
  • Seasonings:  Salt, herbs, nutmeg, garlic, pepper, paprika
    • Cut together – do not mix or over-process
  • Chop green onions and dill
  • 1/4 C White yogurt
  • 1 TBL Tomato paste
    • Combine above three ingredients and half your seasonings
  • Cut two   1/2 inch cabbage steaks
  • Place on backing sheet lined with parchment paper
  • Sprinkle cabbage steaks with salt and pepper
  • Split hamburger, and put one on each steak
  • Top both patties with the sauce
  • Bake at 350º for 45 minutes
    • Meanwhile
  • Cut a potato into 16 long wedges
  • Toss in 3 TBL EVOO
  • Toss in the other half of your seasonings
  • Place potatoes on a baking sheet in to flat rows
  • Sprink with 2 oz grated Parmesan cheese
  • Bake on lower rack for last 15 minutes of the baking cycle
  • Remove patties and increase heat to 450º
  • Flip potato halves and put back into oven for another 15 minutes
    • Meanwhile
  • Combine chopped parsley and grated Parmesan
  • Plate the cabbage combinations and sprinkle with half of the new parsley mixture
  • Sprinkle potatoes with the other half
  • Serve potatoes

Chocolate Dip Berries

Strawberries, Large blueberries, Blackberries

  • White chocolate
    • Put into a glass bowl – put over double boiler
    • Fresh vanilla bean
  • Milk chocolate
    • Put into a glass bowl – put over double boiler
    • Espresso powder
  • NOTE:  Not too hot
  • Hazelnuts into dry skillet – toast lightly
    • Chop nuts
  • Starberries into dark chocolate
  • Blackberries in white, then hazelnuts
  • Put into refrigerator for at least an hour

Pickled Pink Deviled Eggs

  1. Boil six eggs – CLICK HERE FOR STEP BY STEP
  2. Peel them and refrigerate them.
    • This can be done a day or two ahead of time
  3. Create a beet pickling solution
    1. Peel a medium sized beet and cut it into pieces
      • Use gloves to avoid finger stain
    2. Put beets into a boiling pan
    3. 3/4 C apple cider vinegar
    4. 1/4 C white balsamic vinegar OR flavored rice vinegar
    5. 2 TBL brown sugar
    6. 1 TBL peppercorns
    7. 1 TBL salt
    8. 2 bay leaves
    9. Top with 2-3 C water
    10. Bring to a simmer
  4. Put eggs into a heat-safe container in a single layer
  5. Pour hot liquid over top of the eggs
  6. Put container in an ice bath to quickly reduce the temperature
  7. Put into refrigerator for 6-12 hours to color the eggs
  8. Remove and set on a paper towel – discard the liquid
  9. Halve the eggs, and place the yolks in a mixing bowl, and the halves on a serving tray
  10. Crush the yolks with a fork and add filling ingredients
    • 1/4 Mayonnaise (I prefer Miracle Whip)
    • 2 TBL Dijon mustard
    • 1 TBL Flavored Rice Vinegar
    • Dash of Cayenne pepper sauce (or Tabasco)
  11. Mix ingredients and put into a piping bag.  I like to use a star tip
  12. Pipe into the egg receptacles
  13. Sprinkle with optional toppings
    • Micro greens
    • Goat cheese
    • Chives
    • Thunder Powder
    • Chopped black olives
    • Bacon pieces

Put a few toothpicks in to act as tent separators, and cover with plastic and refrigerate until ready to serve.

 

Grandpa’s Brown Betty

For two medium personal sized ramekins

  1. Preheat oven to 350º
  2. 1 C large crumbles of old donuts
    • Put into bottom of a lightly greased ramekin
  3. Cut 1-2 apples into dice-sized pieces
  4. Toss in 1 tsp lemon juice or citric acid water
  5. Strain liquid from apples into a mixing bowl
  6. Toss the apples in 2 TBL CinnaSugar
    • Put apples over top of donut crumbles
  7. In the apple container, add 2 TBL lemon or citric acid water
  8. Add 1/3 C brown sugar to the water
  9. Add 1/4 C whole milk or buttermilk
    • Mix to dissolve – set this SYRUP aside
  10. Mix 1/4 C brown sugar into mixing bowl
  11. Put 1/2 C Bisquick into mixing bowl
  12. Add 2 TBL butter
    • Cut above three ingredients together
  13. Put flour mixture over top of apples
  14. Pour the Syrup over top of the flour mixture
  15. Bake 45 minutes
  16. Serve warm

Cafe con Leche

When we lived in Spain, it was a full day to go to the local bar/coffee shop and have several Cafe con Leches with friends . . . amigos.  Here is my Americanized version.

  • Use a Moka Pot to brew your coffee.
  • Heat 1/2 C milk and 1/2 C whipping cream
    • Whisk to get bubbles into the milk
  • Pour the coffee into 1/2 of your cup, then top with the milk

 

Turkey Balls

  1. Coat the entire cast iron top surface and an ebelskiver pan with oil.
  2. Pour the batter into the cups.  Don’t worry if it overflows.  It will all come together in the end.
  3. Add a piece of turkey (or chicken) to each bowl
  4. As it cooks, use your chop sticks to separate the cups, and then turn them, forming traditional balls.

This recipe adapted from an Akashiaki recipe, which uses octopus.   Ebelskiver Pan is similar to an Akashiaki Pan.

Recipe

  • 3 oz cake flour (approx 3/4 C)
  • 1/2 tsp baking powder
  • 1 tsp sugar
  • 1 TBL green onion or chives
  • parsley
    Combine above ingredients, then mix with liquids
  • 1 C broth
  • 1 TBL milk
  • 1/4 tsp soy sauce
  • 2 eggs – thoroughly whipped
    Prepare below protein and set aside
  • Pieces of protein (turkey, chicken, hamburger, etc)
    For serving
  • Cranberry sauce or lingonberry jam
  1. Combine dry ingredients
  2. Beat eggs thoroughly
  3. Mix all wet and dry ingredients prepared so far
  4. Oil ebelskiver pan with peanut oil and bring up to 350º
  5. Add batter into the pan
  6. Add protein into each cup
  7. Use chopsticks to turn into balls and cook thoroughly
  8. Put onto plate with sauce or jam – or ketchup for a “Hamburger Ball”

Akashiaki

Hint

This is a technique that I saw on Dining with the Chef (hosted by Chef Tatsuo Saito)

I have not yet tried it, but will absolutely give it a try.

  1. Coat the entire cast iron top surface with oil.
  2. Pour the batter generously into the cups, allowing it to overflow and spill onto the “non-bowl” surface, but not spill out
  3. As it cooks, use your chop sticks to separate the cups, and then form them into the traditional balls.
  4. Akashiaki (Egg Balls) is the dish they were making.   The base for the batter is 4 eggs and bit of flour.  Use the link to view more recipes. Traditionally it has octopus inside, but I am thinking a large berry or piece of sausage. 

Serve with Dashi based dip

Ebelskiver Pan is similar to an Akashiaki Pan.

Recipe

  • 150 gm cake flour
  • 2 C dash broth
  • parsley
  • 1 TBL Usukuchi soy sauce
  • 750 ml broth
  • 2 TBL milk
  • 2 eggs

Cook over low heat

Flip over onto plate

Dipping Sauce

  • 500 ml Bonito dashi stock
  • 1 tbsp Mirin
  • 1 tbsp Usukuchi soy sauce
  • 1/2 tsp Salt

Fired Pie Mac & Cheese

Grandpa’s Use Only, please

 

  1. In a really hot skillet
  2. 1 C Heavy Whipping Cream
  3. 1 C Cheddar Cheese
  4. 4 C precooked pasta – elbow macaroni
  5. Simmer 5-6 minutes
  6. Toppings:  jalapeno, feta, mushrooms, sausage, bacon, bell pepper, black olives, ham, banana peppers, capiocola gorzonzola, mozzarella, Parmesan, etc.
  7. Top with Cheddar Cheese
  8. Pop into oven for 8 minutes
  9. Serve hot

 

HTML Snippets Powered By : XYZScripts.com