Tuesday, July 29, 2014

Southern Buttermilk Pie

1/2c buttermilk
1 3/4c sugar
2 large eggs
3tbsp flour
pinch of salt
1 stick butter melted
1tsp vanilla
1 tsp nutmeg
Preheat oven to 400°. Mix everything together and pour into an unbaked 9" pieshell. Sprinkle the top lightly with nutmeg. Bake 15min. Reduce oven to 350° and bake 45min. Cool to allow filling to set.
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Buttermilk. Biscuits

Through lots of study and practice, I’ve demystified biscuit making.  The first step, was to figure out what “jest right” dough looked like.
I’m more than happy to share my years of exhaustive research with you.  This is all you need to know about making biscuits:
  1. Use a soft-wheat flour such as White Lily.  I prefer to use self-rising.  All-purpose can be used with the appropriate amount of leavening sifted together with the flour.
  2. Solid shortening may used instead of butter, however, butter adds flavor to the biscuits making it my fat of choice.
  3. Make sure the butter is good and cold before using.  Cut it in small cubes and put it back into the refrigerator before using.
  4. Always, always, always use buttermilk when you can.  Nothing substitutes for the flavor that buttermilk gives biscuits. If you’re in a pinch, add a tablespoon of vinegar to a cup of milk.
  5. Don’t over handle the dough.  Get in there, work it, and get out as quickly as possible. Pour in liquid just until all the flour is well incorporated.  The dough should be sticky.
  6. Biscuits should be baked in a very hot oven. Some folks like to bake their biscuits as high as 500 degrees.  My oven bakes them just right at 425  or 450 degrees.
  7. For biscuits with the flaky layers that you get from canned biscuits, fold the dough into three layers before cutting.
  8. Place biscuits in the skillet or baking sheet with sides touching for soft biscuit sides. Place them apart for crisper sides.
  9. Brush the tops with oil or melted butter for a golden brown color.
I wish you many years of happy biscuit making.
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High-rise Buttermilk Butter Biscuits ~ Syrup and Biscuits

High-rise Buttermilk Butter Biscuits
yield: 12 (2 inch) biscuits
1/2 cup (one stick) unsalted butter, cubed and chilled
2 cups self-rising flour (I used White Lily)
3/4 to 1 cup buttermilk
Work butter into flour, either by hand or with a pastry cutter, until it resembles coarse meal.   Add in buttermilk and mix until combined.
Turn dough out on to flour covered surface.  Sprinkle top with flour and knead 5 or  6 times.  Sprinkle with more flour as needed until dough is no longer sticky.
Roll out to 1/4 inch thick.
Fold dough in thirds, lengthwise, making sure the width is at least 2 inches. Fold in half from top to bottom.  Gently press the layers together.
Cut biscuits with 2 inch biscuit cutter.
Place in a seasoned cast iron skillet or on a greased baking pan. Press down slightly with backs of fingers.
Brush tops with oil.
Bake at 425 degrees for 12 to 15 minutes or until tops are browned.
Buttermilk Biscuits

Monday, July 7, 2014

Nutella brownies

1 hr · 
I am about to change your life. I am about to make you the happiest person on the planet. I am about to show you how to make brownies with only three ingredients. And I am going to exploit the inherent fantastical properties of Nutella in doing so.
See, Nutella already has fat, milk, and chocolate in it. Since those are the things you would normally be adding to traditional brownies separately, why not use a product that already has these things - and hazelnuts! See, you knew Nutella was amazing. But maybe you didn't realize its full potential. Until today - the day you met three-ingredient Nutella brownies.
Go. Make these. Now.
1 cup (280g) Nutella
2 eggs
10 tbsp (62g) flour
Put it in a bowl. Mash it up. Pour into a pan or muffin tin. Top with hazelnuts if you're feeling extra fancy. Bake at 350F (180C) for around 30 minutes (less time for cupcake form, more time if the centers aren't baked throu