What are you baking now?

Rich drop biscuits ~ serves 8, makes 12 to 16 biscuits ~ 450*F for 12-15 minutes

2 cups flour
2 1/2 tsp baking powder
3/4 tsp salt
1 1/3 cups heavy cream (may substitute 1/2 & 1/2 or even whole milk, but it's not near as good, texture isn't quite the same flakiness

Sift together flour, bking pdr, & salt ~
Add in cream ~
Stir till doughy ~
Drop onto ungreased baking sheet

These biscuits are our family's favorite, they are great as a shortbread for spiced peaches & ice cream, or fresh strawberries & whipped cream, with eggs & bacon in the morning, left-over ham sandwiches, or even as dumplings ( just drop by the spoonfull into boiling soup, cover, and let cook till done.)
~Red
 
I just made a coffee cake and the cake part turned out well (1/2 chocolate), but the topping.... not so good. I used some brown sugar, flour, butter and hazelnuts, ground fine. I added alittle cinammon and it's not holding well together, just rolling off the top of the cake. I should have used more butter.

Next time I'll just use a standard crumb topping. Live and learn
smile.png




31358_germany_march_2010_009.jpg
 
Well, if the toppings is falling off just lick the plate when no one is looking
gig.gif


Guess I'm my own worst critic - checked with boss and neighbor on the cheese cake and they thought it was alright. We all agreed that the lemon zest in the filling was lost. When we talked about the tough crust - it was every one's favorite - kinda like the extra crispy cheese around the edge of the casserole or the chewy edges on the brownies.

So it's Friday and looking forward to the weekend for more practice on making bread. Milk and Buttermilk are on the shopping list so I have plenty of ingredients to play with.

Happy baking everyone and looking forward to seeing what everyone made over the weekend.

Sandee
 
Last edited:

New posts New threads Active threads

Back
Top Bottom