Buttermilk Biscuits

This post was originally posted in January of 2011.  I did not have a picture of the biscuits on this post.  So I’m reposting this blog with a picture.

buttermilk biscuits

I made these for our family’s New Year’s Dinner.  Everyone loved them because they are tasty.  Tonight I was asked to bring the bread for our Sunday dinner.  I was torn between making Easy Rolls, breadmachine rolls (haven’t posted this yet), or the buttermilk biscuits.  I let the Wee One and Imaginative One be the deciding factor.  They told me they wanted the biscuits.  So that’s what we are having.

Buttermilk Biscuits
Southern Plate

Stars of the recipe:

  • 1/2 cup cold butter or margarine (1 stick)
  • 2 1/4 c self rising flour (store bought or homemade)
  • 1 1/4 c buttermilk (or whole milk with a tablespoon of lemon juice added)
  • flour for dusting
  • melted butter for brushing baked biscuits

Steps:

  1. Cut butter with a  into 1/4-inch-thick slices.Put butter slices on top of flour in a large bowl. Cut butter into flour with a long tined fork until crumbly.
  2.  Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
  3. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour.
  4.  Fold dough over into itself, like you are folding a piece of paper into a letter, in three sections. Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
  5.  Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased  cookie sheet. Try to make sure they touch because this will help them rise higher.
  6. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.

Happy Eating,
Traci

DIY – Self Rising Flour

On Martin Luther King, Jr.’s birthday, I decided to make biscuits to go along with our supper of split pea soup.  The problem was I did not have any fresh self rising flour.  I decided to make my own self rising flour.

It’s so easy to make the flour.  Why waste the money of buying self rising flour when you can make your own?

IMG_0042

DIY – Self Rising Flour

Add a Pinch

Stars of the Recipe:

  • 1 c. all-purpose flour
  • 1 & 1/2 tsp. baking powder
  • 1/4 tsp. salt

Steps:

  1. Place all the ingredients in a bowl.
  2. Whisk to combine.
  3. Use in place of self-rising flour in recipes that require self rising flour.

Makes 1 cup of self-rising flour.

 

Grapefruit Vinaigrette

Grapefruit VinagretteWhen I was perusing my blog, I noticed there was an absence of homemade salad dressings.  I make my own on occasion but hadn’t shared any recipes.

During winter, citrus fruits are the stars of the fruit world.  They are refreshing.  The vitamin C in citrus fruits are great for you.

So I decided to use the grapefruit I had at my house to make a vinaigrette.  The result was pure deliciousness.

A hint about juicing fresh citrus fruits:  place the fruit in the microwave for 10 seconds.  This causes the fruit to release their juices.

I used the grapefruit vinaigrette on top of a simple salad of spinach, kale, goat cheese, and slivered almonds.  Yum!

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Grapefruit Vinaigrette

Stars of the recipe:

  • 1/4 c. grapefruit juice (1/2 of a large grapefruit)
  • 1/4 c. Extra Virgin Olive Oil
  • 1 – 2 tsp. honey
  • 1 tsp. salt

Step:

  1. Combine all ingredients in a jar.  (I use a mason jar.)
  2. After placing a lid on the jar, shake the jar until the ingredients are combined.
  3. Use on your favorite salad.
  4. Store in the fridge for 3 to 4 days.

Happy eating,
Traci

Menu Plan Monday – January 25, 2016

One of my favorite recipes during the past few weeks were the sausage, onions, and peppers made in the pressure cooker.  I use sausage from Fresh Thyme which is a local grocery store.  I absolutely love that place.

Anyway I got basil and garlic pork sausage once again.  We used that flavor last time also.  I put instant rice on the menu but I may change it to pasta.  Since we used the sauce from the last time over pasta later in the week, I think I may have it over pasta this time.  Yum!

I’m also going to use frozen peppers and onions instead of cutting them up.  It should make it easier tomorrow tonight when I get home.

For Sunday supper, we had porcupine balls with orange gravy.  It’s one of my husband’s favorite meals that his mom cooks for him.  This was the first time I’ve ever made it for him and his mom.  It must have been good because they both went for seconds.  I’ll be sharing the recipe in a few weeks.

Since we had a lot of the porcupine balls left over, that is what we had for supper on Monday night.  I also made pressure cooker mac and cheese (recipe coming later).  So we had a smorgasbord of leftovers.  The Imaginative One had a leftover pancake from our breakfast out on Sunday morning.

Without much ado,  here is our menu for the week.

Week of January 25, 2016

For more menus, visit I’m an Organizing Junkie.

Happy eating,
Traci

Do It Yourself – Spreads, Sauces, and Breads

This is my last installment of reviewing my Do It Yourself blog posts.  This DIY post features the spreads, sauces, and breads on my blog.

Sauces and Spreads

applesauce
Homemade Applesauce

Homemade Applesauce

 

Homemade pumpkin butter

root beer
Root beer Barbecue Sauce
Homemade Spaghetti Sauce
Homemade Spaghetti Sauce
thousand island
Thousand Island Sandwich Spread

Breads

homemade baking mix
Homemade Baking Mix and Pancakes
homemade tortilla
Homemade Tortillas

I’ve created  a page with all the Do It Yourself posts for easy access.  Click on the picture below to go to the page.Do It Yourself.

Happy Eating,
Traci

Crockpot Lasagna

Soon after I was married in 1999, my mom gave me a recipe for lasagna that involved no boiling of the noodles.  I’ve made it that way for the past almost 17 years.

I can’t believe I haven’t shared the recipe for my lasagna before.  It takes a while to prepare it but it’s worth the preparation.

I used my casserole crockpot for this recipe.  You could use an oval one but may need to break up the lasagna noodles.

All of my measurements for the layering of the lasagna are estimations because I typically don’t measure how much of each ingredient I use on each layer.

crockpot lasagna

Crockpot Lasagna

Stars of the recipe:

  • 1 lb. ground beef or sausage, browned and drained
  • 1 to 2 Tbsp. Italian seasoning
  • 1 (16 oz.) container of ricotta cheese or small curd cottage cheese (I suggest using ricotta cheese.)
  • 2 eggs, beaten
  • 1 jar of your favorite spaghetti sauce or 2 c. homemade spaghetti sauce
  • 2 1/2 c. shredded Italian cheese
  • 1 box of lasagna noodles

Steps:

  1. Combine the ricotta cheese or small curd cottage cheese with the eggs in a mixing bowl.
  2. Spray your crockpot with cooking spray.
  3. Spread 1/4 c. of the spaghetti sauce on the bottom of the crockpot.
  4. Place lasagna noodles over the spaghetti sauce.
  5. Then layer in this order:
    1. 1/3 c. of the ricotta cheese mixture
    2. 1/3 c. of ground beef or sausage
    3. 1/3 c. Italian cheese
    4. 1/3 c. sauce
    5. noodles (I use 3 on each of my layers.)
  6. Continue layering the noodles, ricotta cheese mixture, ground beef or sausage, Italian cheese, and sauce. (I had 4 total layers.)  When you get to the last layer, save a little of the ricotta cheese mixture.
  7. One the last layer, place noodles, the rest of the ricotta cheese mixture, and the rest of the Italian cheese.  Sprinkle Italian seasoning over the cheese.
  8. Cook on low for 3 to 4 hours or until the noodles are cooked.

IMG_0038

Happy Eating,
Traci

Pressure Cooker Homemade Spaghetti Sauce

The other day I went an event.  They served frozen lasagna.  It made me crave homemade lasagna so I decided make some.    I asked Hubby to get me the ingredients for my lasagna.  Rather then using store bought sauce, I decided to use my spaghetti sauce recipe.  I adapted the recipe for the pressure cooker.

The kitchen smelled amazing as it cooked!  This is an easy recipe to put together.  If you don’t want to use the pressure cooker, click on the link to the original recipe.

I use an Electric Pressure Cooker.Pressure Cooker Homemade Spaghetti Sauce

Pressure Cooker
Homemade Spaghetti Sauce

Stars of the recipe:

  • 1 (28 oz.) or 2 (14.5 oz.) can of crushed tomatoes
  • 1/4 c. water
  • 1 to 2 Tbsp. Italian seasoning
  • 2 Tbsp. minced garlic
  • 1 Tbsp. beef granules
  • 1 to 2 Tbsp. white sugar or shredded carrots (reduces acidity and adds sweetness to the sauce)

Steps:

  1. Combine all the ingredients in the pressure cooker.
  2. Place the lid on the pressure cooker.
  3. Set the setting to pressure cook and the time to 10 minutes.
  4. After the sauce is done cooking, allow the pressure cooker to release the steam naturally for 10 minutes and then release the rest of the pressure.
  5. Carefully remove the lid to the pressure cooker.
  6. Enjoy over your favorite pasta!