Beans, Biscuits and Bread Part Two - Cornmeal and Buttermilk Biscuits

From the kitchen of One Perfect Bite...I found the recipe for these biscuits on the Food Network website. It caught my eye because I was looking for something to serve with the bean trio that was being sampled for the holiday barbecue. I thought the touch of cornmeal would add some texture to the biscuits and go well with the spicy sweet flavor of the beans we were testing. I must tell you, these biscuits are lovely. I do want to clarify what I think was meant by the specification for "polenta-style" cornmeal. I think it is fair to categorize any medium to coarse ground cornmeal as "polenta-style" and if you avoid the really finely ground type you'll be fine. As with any biscuit, you'll want to use an easy hand and be sure not to overwork the dough. This recipe can be doubled if you have a gang to feed. Do give these biscuits a try. I really think you'll like them. Here is how they're made.

Lemon-Poppy Seed Scones

From the kitchen of One Perfect Bite...Mother's Day will be here before we know it. I have a series of recipes that I want to share with you before it arrives. While they all will make delicious desserts, you'll find these recipes produce cakes and pastries that vary considerably in appearance and the amount of effort required to make them. These scones fall into the easy-to-make category and I know you will enjoy the unique flavor the lemon and poppy seed combination provides. I must, however, warn you that these scones have a subtle lemon flavor, so, if you want a more intense lemon hit be sure to increase the amount of zest and lemon juice you use. This simple recipe is easy to follow and save for making sure the scones are actually done at the end of the prescribed baking period, you'll have no trouble making them. If the mother you'll be cooking for is a lemon lover, she will really enjoy these scones. Here is how they are made.

Very Berry Fruit Bread

From the kitchen of One Perfect Bite...I came across a can of cranberry sauce as I was packing up our current pantry today. The storage area in the home to which we are moving is a good deal smaller than what we currently have, so I'm being very selective about what will actually move with us. The cranberry sauce didn't make my vital's  list and because it is not an item that the food shelters look forward to at this time of year,  I  had to find a way to use it. I toyed, ever so briefly, with the idea of making a holiday-type chicken dinner before brushing that thought aside. I did, however, remember seeing a quick bread recipe in Taste of Home magazine that used cranberry sauce. I was able to find the recipe online and it looked like it would solve my problem, so I set to work. The recipe was straight forward and easy to follow and I had 2 loaves of berry bread ready to eat in a bit over an hour. We sampled the bread as soon as it was cool enough to eat. It was, as we have been known to say, sufficient to the day. This is not a loaf that will make or break your reputation as a cook. It is a nice basic quick bread, and if you happen to have a can of cranberry sauce lying around the house, you might want to give it a try or, barring that, at least keep it in mind for the Thanksgiving holiday. Here is how the bread is made.

Lemon Bread

From the kitchen of One Perfect Bite...This petite loaf is so packed with flavor that it will make lemon lovers weep and may convert champions of chocolate to the citrus camp. This is without a doubt the finest lemon cake I have ever tasted. Its flavor comes from zest, fresh juice and pure lemon extract, the combination of which made my socks go up and down. The recipe is the creation of Rita Wilson, who among other things is the wife of Tom Hanks, and it was featured in Family Circle magazine. Its simplicity and ease of preparation convinced me to give it a try. I'm so glad I did. I know those of you who try this recipe will love the bread. The lemon "icing" adds a faint crunch to its crust and makes the texture of the loaf less one-note than would normally be the case. I have a couple of hints that I want to share with those of you who plan to give the recipe a try. Use an 8 rather than 9-inch loaf pan. This recipe does not make enough batter to fill the larger pan. I also recommend you line the bottom of your loaf pan with greased parchment paper to make extraction of the bread easier. For the very best flavor, make the bread the day before you plan to serve it. While this makes a perfect tea bread, you'll find it also makes a wonderful family dessert. Here is how it's made.

Cream-Filled Cinnamon Coffee Cake

From the kitchen of One Perfect Bite...I made this coffee cake for a realtors' open house and I was so pleased with the results that I wanted to share the recipe with you. The cake received rave reviews and the house sold, so I must have been on the right track when I selected it. It's an easy cake to make if you prepare it in stages, and it's a perfect choice for those of you who regularly bring baked goods to meetings or afternoon tea. While the cake tastes best when served at room temperature, it should be sliced when cold and refrigerated until an hour or so before you plan to serve it. I suspect that leftovers won't be a problem, but should there be any, return the cake to the fridge for storage. Now all I need to do is find a cake that makes packing easier. We have found a new home and will be moving at the end of this month. Hopefully, the stitches in my eye, which by the way is doing well, can be removed by that time and I can go back to being a regular person. I am a lucky lady and thank God and my surgeon in equal measure. I do hope you'll give this cake a try. We have some holidays coming up and it would be a stand-out on your brunch table. Here is how the cake is made.

Old Country Danish Scones

From the kitchen of One Perfect Bite...I found this recipe in Family Circle's "Taste of Fame" feature and its name lured me as surely as the sirens lured Argonauts to their isles. I am a sucker for fried dough and because I am an adventurer, I'm not particular about its origin. A bit of dough and a vat of bubbling fat sets my heart a twitter, in more than one way. Fried dough,like pancakes and pasta, has universal appeal and while it is known by different names, you find it in most street markets around the world. I'm not sure why this version is called a scone. In truth, its taste and texture are most unscone-like and it bears no resemblance to the scones and biscuits you've come to love. This is fried dough, plain and simple and I think you will love it for that simplicity and the ease with which it comes together. The dough used to make these "scones" is wet and shaggy, but unless you are a fussbudget, the rough nature of the fried dough adds to its appeal. These scones are meant to be served plain, but I've found a sprinkling of confectioners' or cinnamon sugar will greatly improve their appearance. Get them to the table warm and serve them with good butter or your favorite jam or jelly. Ambrosia, my dear. Here is how they are made.

Chocolate Chunk Scones

From the kitchen of One Perfect Bite...I've just finished baking a triple batch of these scones to send to a meeting that I can't attend tomorrow.  I thought they'd be perfect with morning coffee or tea and, hopefully, the scones will make up for my absence and keep my reputation intact. I found the recipe for them on the Joy of Baking website which is a must visit site for all who love to bake. The recipes to be found here never disappoint and there is a wealth of information that will improve the skills of novice and seasoned bakers alike.This is a simple, straight forward recipe and the scones are very easy to make. You'll have marvelous results if you keep your ingredients cold, use the best chocolate available to you  and avoid over-working the dough. I do hope you'll  give this recipe a try. Here is how the scones are made.

Simply Scrumtious Walnut Bread

From the kitchen of One Perfect Bite...We've been buried in fog for the past several days. It's the kind you associate with Sherlock Holmes, Jack the Ripper and the clopping of horse's hooves on the cobblestones of a back alley in Merrie Olde England. Around seven this morning, the Silver Fox joined me at the table, had a few sips of coffee and then went out on the deck. While I couldn't see him, I could here him pacing on the deck and knew instinctively that cabin fever had the man in its grip. He came back into the house and issued one of his famous urbi et Maria pronouncements, "We're heading to the coast, I want to be out of here by ten." Normally, I'd have been thrilled, but I had committed to bring something to a coffee the following morning. Wanting not to disappoint on either score, I did a quick search of my "keepers" and found this old recipe for a super simple, yet scrumptious walnut bread. Fortunately, I had walnuts aplenty and immediately started work on the loaves which I knew would be perfect for the morning coffee. While I had to use the microwave to help bring the ingredients to room temperature, once that was done it took all of ten minutes to make the bread and throw it in the oven. I dressed while it baked and left its care to the kitchen gods who have been very kind to me of late. Both the bread and I were ready for our ten o'clock departure. We headed toward the coast and by the time we crossed the Siuslaw River, the sun was shining. We spent the day learning how to crab and inspected  a three-master, called the "Sea Nile" whose owner may indeed have been. At any rate, downtown Florence, one of our larger coastal towns, was packed with folks who had the same idea as the sun-starved Silver Fox and he had to share the streets with them. We headed home and while our part of the valley was still smothered in fog, the aroma of the walnut bread as we walked in the door reminded me how very good this simple bread can be. I do hope you'll try the recipe. Make it the day before you plan to serve it and I promise you'll not be disappointed. Here is how it's made.

Countdown to Christmas - A Simple and Spirited Eggnog Bread

From the kitchen of One Perfect Bite...This is a nice quick bread to make for meetings or bake sales that have claims on your time at this time of year. It takes all of 5 minutes to prepare, and while it will never win any contests, it is an honest and nicely flavored loaf that everyone seems to enjoy. This is a two bowl and wooden spoon affair, so it is a great project for those with limited cooking skills, regardless of their ages. While the rum that is used in this recipe can be replaced with 2 teaspoons of rum extract and the addition of another 1/4 cup of eggnog, it will give the load an entirely different flavor. I think that rum extract has a distinctive flavor that is a poor substitute for the real thing, but many people prefer to use it in their baking. However, you decide to flavor this loaf, I think you will enjoy it. The ease with which it can be made makes it perfect for this busy holiday season. Here is how it's made.

Spirited Eggnog Bread...from the kitchen of One Perfect Bite inspired by Taste of Home magazine

Ingredients:
2-1/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 large eggs
3/4 cup eggnog
3/4 cup sugar
1/2 cup butter, melted
1/4 cup dark rum
2 teaspoons vanilla extract

Directions:
1) Grease an 8-1/2 x 4-1/2 x 2-1/2 inch loaf pan. Line bottom of pan with parchment paper and grease again. Preheat oven to 350 degrees F.
2) Combine flour, baking powder, salt, cinnamon and nutmeg in a large bowl. In another bowl, beat eggs, eggnog, rum, sugar, butter and vanilla extract. Stir wet ingredients into dry ingredients just until moistened.
3) Pour into prepared pans and bake for 40 to 45 minutes, or until a toothpick inserted near center comes out clean. Transfer pan to a wire rack to cool for 10 minutes. Remove from pan and cool to room temperature. To store, wrap loaf in plastic wrap. Yield: 1 loaf.

      

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Small Batch Apricot-Oatmeal Muffins

From the kitchen of One Perfect Bite...The last few years, I've made these simple muffins for our Thanksgiving breakfast. I must admit I initially selected the recipe, which comes from the Pillsbury test kitchens, because I didn't want to add a dozen muffins to the already groaning board in my dining room. Small quantity recipes are hard to come by, so I always welcome the opportunity to give them a try when I find them. Chances are you have all the ingredients needed to make these in your pantry and refrigerator. They are simple to make and a great way for a couple or small family to start the day. I do hope you'll be able to give the recipe a try. Here is how the muffins are made.

Small Batch Apricot-Oatmeal Muffins...from the kitchen of One Perfect Bite courtesy of Pillsbury test kitchen

Ingredients:
3/4 cup all-purpose flour
1/2 cup + 1 tablespoon quick-cooking or old-fashioned oats
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup packed brown sugar
1/3 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla
1 egg
1/3 cup finely chopped dried apricots

Directions:
1) Heat oven to 400 degrees F. Grease bottoms only of 6 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups. If using paper liners, spray interior with cooking spray.
2) In medium bowl, mix flour, 1/2 cup oats, baking powder and salt. In small bowl, mix brown sugar, milk, oil, vanilla and egg with fork or wire whisk until blended. Stir milk mixture into flour mixture just until flour is moistened. Fold in apricots. Divide evenly among 6 muffin cups. Sprinkle each with about 1/2 teaspoon oats.
3) Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm or cool. Yield: 6 muffins.

      

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           Three Years Ago Today:                                                           Four Years Ago Today: 

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Fresh Apple Scones

From the kitchen of One Perfect Bite...If your holiday menus are not yet set in stone, you might want to consider these light, fresh apple, scones for Thanksgiving breakfast. They are simple to make and a perfect way to begin the long holiday weekend. I make and freeze these, and other scones and muffins, well before the holiday, in order to minimize any interference with dinner preparations that need to be started in the morning.  To serve, I defrost the scones in a microwave for about a minute and then transfer them to a toaster oven to warm and crisp for another 5 minutes or so.  The recipe for these scones is an adaption of one that I found in Midwest Living magazine. If you enjoy soft and cake-like scones, I think you'll be very pleased with the results you can achieve using this recipe. Here is how the fresh apple scones are made.

Fresh Apple Scones...from the kitchen of One Perfect Bite inspired by Midwest Living magazine

Ingredients:
Scones
2 cups all-purpose flour
1/4 to 1/2 cup sugar + additional sugar for sprinkling
2-1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/3 cup cold butter, cut into pieces
1 egg
1/2 cup whipping cream + additional cream for brushing tops of scones
3 teaspoons vanilla
3/4 cup peeled and finely chopped apple
Cinnamon sugar
Glaze
1/2 cup confectioners' sugar, sifted
2 teaspoons orange or lemon juice
1 teaspoon melted butter
1 teaspoon milk

Directions:
1) Line a baking sheet with foil or parchment paper. Preheat oven to 400 degrees F.
2) In a large bowl, stir together flour, sugar, baking powder, salt, cinnamon and nutmeg. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in chopped apples. Make a well in center of flour mixture.
3) In a small bowl, whisk together egg, whipping cream and vanilla. Add egg mixture all at once to flour mixture. Using a fork, stir until moistened and a dough forms.
4) Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch square or circle. Cut into 8 rectangles or wedges.
5) Place scones 1-inch apart on prepared baking sheet. Brush tops with additional whipping cream and sprinkle with cinnamon sugar. Bake for 12 to 14 minutes or until lightly golden. Transfer scones to a wire rack. Cool about 10 minutes.
6) Meanwhile, combine confectioners' sugar, juice, butter and milk in a small bowl. Mix well. Drizzle over or ice still warm scones. Serve warm. Yield: 8 servings.

      

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Pumpkin Scones with Cranberry Butter

From the kitchen of One Perfect Bite...If you are looking for something a bit special to serve for breakfast on Thanksgiving morning, you might want to give these simple seasonal scones a try. They take minutes to prepare and they are packed with the flavors you associate with the holiday, but I have one caveat to share with those of you who consider making them: The cranberry butter must be made at least an hour before you plan to serve the scones, so plan your time accordingly. Other than that, this is a straightforward recipe that will give your holiday a kick-start. I do hope you'll give them a try. Here is how they are made.

Pumpkin Scones with Cranberry Butter...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
Cranberry Butter
2 tablespoons dried cranberries
1/2 cup boiling water
1/2 cup butter, softened
3 tablespoons confectioners' sugar
Scones
2-1/4 cups all-purpose flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1-1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup cold butter, cubed
1 large egg
1/2 cup canned pumpkin
1/3 cup milk
2 tablespoons chopped pecans, optional

Directions:
1) Place cranberries in a small bowl; add boiling water. Let stand for 5 minutes; drain and chop. In a small bowl, beat butter until light and fluffy. Add confectioners' sugar and cranberries; mix well. Cover and refrigerate for at least 1 hour.
2) When ready to proceed, preheat oven to 400 degrees F. Grease a large baking sheet.
2) In a large bowl, combine the flour, brown sugar, baking powder, pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs.
3) In a small bowl, whisk the egg, pumpkin and milk. Add to crumb mixture just until moistened. Stir in pecans if desired.
4) Turn dough onto a floured surface. Knead 10 times. Pat into an 8-inch circle. Cut into eight wedges. Separate wedges and place on prepared baking sheet. Bake for 12-15 minutes or until golden brown. Serve warm with berry butter. Yield: 8 scones and 1/2 cup cranberry butter.

      

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Cranberry Scones

From the kitchen of One Perfect Bite...In my next life I plan to be a shepherd. I'll happily tend my flock, and when I'm bored I'll whip up a gourmet cheese or weave a shawl from the fleece my flock provides. I'll wander fields and sleep beneath star-lit skies and give no thought to schedules or holiday demands. Till then, however, I'm responsible for kitchen logistics and the plans I hope will make the holidays enjoyable for all who assemble at my table. To that end, I've been experimenting with some new breakfast and brunch recipes, and I have found a few that are good enough to share with you this week. I want to start with these delicious and seasonal cranberry scones. I do have one caution. The measurement for sugar in this recipe is given as a range. That's because these scones are barely sweet, and if your palate begs for a truly saccharine breakfast starter, you'll want to use the full measure of sugar that's suggested in the recipe. These scones have wonderful texture and they are simple to make. Just be careful not to overwork the dough as you mix and shape it. I know you will enjoy these pastries. Here is how they are made.

Cranberry Scones...from the kitchen of One Perfect Bite inspired by Midwest Living

Ingredients:
Scones
2 cups all-purpose flour
1/4 to 1/2 cup sugar + additional sugar for sprinkling
2-1/2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup cold butter, cut into pieces
1 egg
1/2 cup whipping cream + additional cream for brushing tops of scones
3 teaspoons vanilla
1/2 cup fresh cranberries, chopped
1/4 cup toasted pecans, chopped
Glaze
1/2 cup confectioners' sugar, sifted
2 teaspoons orange or lemon juice
1 teaspoon melted butter
1 teaspoon milk

Directions:
1) Line a baking sheet with foil or parchment paper. Preheat oven to 400 degrees F.
2) In a large bowl, stir together flour, sugar, baking powder and salt. Using a pastry blender, cut in 1/3 cup butter until mixture resembles coarse crumbs. Make a well in center of flour mixture.
3) In a small bowl, whisk together egg, whipping cream and vanilla. Stir in cranberries and toasted pecans. Add egg mixture all at once to flour mixture. Using a fork, stir until moistened and a dough forms.
4) Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch square or circle. Cut into 8 rectangles or wedges.
5) Place rectangles or wedges 1-inch apart on prepared baking sheet. Brush rectangles or wedges with additional whipping cream and sprinkle with additional sugar. Bake for 12 to 14 minutes or until lightly golden. Transfer scones to a wire rack. Cool about 10 minutes.
6) Meanwhile, combine confectioners' sugar, juice, butter and milk in a small bowl. Mix well. Drizzle over or ice still warm scones. Serve warm. Yield: 8 servings.

      

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Apple-Oatmeal Muffins

From the kitchen of One Perfect Bite...These muffins remind me of the ones my father enjoyed. His favorites were made with oatmeal and bran and they were gnarly enough to scare any self-respecting germ away. His pronouncement as he ate them was always, "Now these will grow hair on your chest." Imagine the effect that had on a literal-minded girl child. I was scarred for life, and to this day I can't look at a bran muffin, much less eat one. At any rate, these apple-oatmeal muffins are nearly as gnarly and almost as good for you as the ones my father loved, save for the fact they taste better and do not encourage hair growth. Better still, they are very easy to make. If you are looking for a healthy, fully loaded muffin, I think you'll enjoy these. Here is how they are made.

Apple-Oatmeal Muffins...from the kitchen of One Perfect Bite courtesy of Good Housekeeping magazine

Ingredients:
2 cups old-fashioned or quick-cooking oats
1-1/4 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup buttermilk
2 tablespoons vegetable oil
1 large egg, lightly beaten
1 cup (1 to 2 medium) shredded Golden Delicious or Granny Smith apples
1/2 cup walnuts, chopped

Directions:
1) Preheat oven to 400 degrees F. Grease 16 standard muffin-pan cups.
2) In a large bowl, combine oats, flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
3) In a medium bowl, with fork, beat buttermilk, oil, and egg until well blended; stir in shredded apples. Add apple mixture to flour mixture, and stir just until flour mixture is moistened. Batter will be thick and lumpy. Stir in chopped walnuts.
4) Spoon batter into prepared muffin-pan cups. Bake 23 to 25 minutes or until muffins begin to brown and toothpick inserted in center of muffins comes out clean. Immediately remove muffins from pan. Serve warm, or cool on wire rack to serve later. Yield: 16 muffins.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Pumpkin Sausage and Sage Rigatoni

Two Years Ago Today: Spiced Pumpkin Fudge

Three Years Ago Today: Clam Fritters

Four Years Ago Today: Cranberry Souffle