I Got Bored Again and Took a Picture

Sunday, October 25, 2009

Sunday, September 27, 2009

Quick Cinnamon Biscuits

If you are craving cinnamon rolls and want a quick easy no yeast recipe here you go. They are quite tasty. Enjoy!

Quick Cinnamon Biscuits

Adapted from Ezra Pound Cake

Yield: 9 biscuits

Cinnamon Sugar Filling

1/4 cup brown sugar

2 teaspoons cinnamon

1 teaspoon nutmeg

Biscuit Dough

2 1/2 cups unbleached white flour

2 tablespoons brown sugar, packed

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups plus 1 tablespoon heavy cream

Icing

6 tablespoons confectioners’ sugar

4 to 6 teaspoons milk or heavy cream

1. Preheat the oven to 400 degrees F.

2. For the Filling: In a small bowl, combine the brown sugar, cinnamon and nutmeg. Set aside.

3. For the Dough: In a large bowl, stir together the flour, brown sugar, baking powder and salt. Add 1 1/2 cups cream, and stir until the dough forms a ball, about 1 minute. With your hands, fold the dough over a few times in the bowl, until the dough is smooth.

4. Turn the dough out onto a lightly floured surface. Lightly flour your hands, and pat the dough into a 1/2-inch-thick rectangle, about 9 X 13 inches. Brush the surface of the dough with the remaining tablespoon of cream. Sprinkle evenly with the cinnamon sugar topping.

5. Starting from the long side, roll the dough into a cylinder. Slice into 9 equal rounds. Place the rounds, cut side down, into an ungreased 8-inch square baking dish or a pie plate. Bake for about 30 minutes, until the biscuits are lightly browned.

6. For the Icing: While the biscuits bake, mix together the confectioners’ sugar and milk or cream until smooth. When you remove the biscuits from the oven, immediately drizzle them with icing. Serve warm.

Sunday, August 9, 2009

Just a Bubble

Peach Cobbler

We had quite a few peaches from our local Cider Mill visit the other day, so what better to do than make Peach Cobbler. It was very easy and tasted delicious. I doubled the recipe, next time more peaches though.

Fresh Peach Cobbler
Source: adapted from Cook's Illustrated
Ingredients:
For the filling:
2 1/2 lbs. ripe but firm peaches
1/4 cup sugar
1 tsp. cornstarch
1 tbsp. lemon juice-I omitted the lemon juice as I did not have any on hand
Pinch of salt

For the biscuit topping:
1 cup all-purpose flour
3 tbsp. plus 1 tsp. sugar, divided
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
5 tbsp. cold unsalted butter, cut into 1/4-inch cubes
1/2 cup plain whole milk yogurt

Directions:
Adjust an oven rack to the lower-middle position. Preheat the oven to 425° F. For the filling, peel the peaches and then cut each into 8 wedges, removing the pits as you go. Gently toss the peaches and sugar together in a large bowl and let stand for 30 minutes, tossing several times. Drain the peaches in a colander set over a bowl. Whisk together 1/4 cup of the drained juice with the cornstarch, lemon juice, and salt in a small bowl. Toss the peaches with the juice mixture and transfer to a 8-inch square glass baking dish. Bake until peaches begin to bubble around the edges, about 10 minutes.

Meanwhile, prepare the biscuit topping. In the food processor, combine the flour, 3 tablespoons sugar, baking powder, baking soda and salt. Pulse to combine. Scatter the butter over the flour mixture and pulse until the mixture resembles coarse meal, about ten 1-second pulses. (I did not use a food processor, just a large bowl and a pastry cutter.) Transfer to a medium bowl; add the yogurt and toss with a spatula until cohesive dough is formed. (Be careful not to over mix.) Break the dough into 6 evenly sized but roughly shaped mounds and set aside.

After the peaches have baked 10 minutes, remove the peaches from the oven and place the dough mounds on top, spacing them at least 1/2-inch apart (they should not touch). Sprinkle each mound with the remaining sugar. Bake until the topping is golden brown and fruit is bubbling, 16-18 minutes. Cool on a wire rack until warm, about 20 minutes; serve.