Posted on 03/01/2022 4:58:02 PM PST by Jamestown1630
I’m not much of a baker, and these ‘Easy King Cake’ recipes using refrigerated cinnamon or crescent roll dough have intrigued me. This one is from ‘The Painted Apron’, and uses refrigerated cinnamon rolls:
https://thepaintedapron.com/2017/02/21/take-out-tuesday-cinnamon-roll-king-cake/
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We mentioned Spoon Bread on some thread last month, and I was craving it. While looking for a recipe, I found some interesting twists on it. My grandmother used to make it from scratch, and I think she also sometimes used a Washington Flour mix for it. (That isn’t available anymore, but I believe the Weisenberger Mill still has one.)
Granny didn’t put canned corn in it, but I happened upon this one using Jiffy Cornbread Mix and canned kernel and creamed corn. It’s probably more of a corn pudding or casserole, not really like the traditional Spoon Bread, but it turned out great. The only change I’d make to this recipe is to not mix it directly into your baking dish, but mix it in a big bowl and then spoon it into a casserole (and don’t make my mistake: I did it in a big souffle dish, and it took a lot longer for the center to firm-up. You will want to do it in a more shallow square or oblong dish):
Spoon Bread
1 pkg. “JIFFY” Corn Muffin Mix
1/2 cup margarine or butter, melted
1 can whole kernel corn, drained
1 can cream style corn
1 cup sour cream
2 eggs
Preheat oven to 375°F. Grease a 1-1/2 quart casserole dish.
Pour margarine or butter and corn into dish. Blend in sour cream.
In separate bowl, beat eggs and stir into casserole. Add muffin mix. Blend thoroughly.
Bake 35 – 40 minutes or until center is firm.
Here’s the Jiffy website with lots of other recipes using their mixes:
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I’ve never made an Irish Soda Bread, but I thought this year I’d supplement my husband’s obligatory St. Patrick’s day Corned Beef and Cabbage with it, and this one looks good. (Lots of people add raisins or currants, but that’s apparently not authentic and the ‘real thing’ is made with just a few ingredients). From ‘Baking a Moment’:
https://bakingamoment.com/irish-soda-bread/
-JT
This bread is a lot like the bread my mother used to bake. She was a fantastic baker. Alas, I did not inherit the baking gene.
This is a Nigella Lawson recipe. I do not use the activated charcoal as I would not know where to even get it. See her note about this.
https://www.nigella.com/recipes/no-knead-black-bread
Reading the recipe, it doesn’t look like you need it. But you can apparently buy it at some spice and baking supply places.
https://spiceology.com/products/activated-charcoal/
Thanks. The taco recipe using it looks good.
INGREDIENTS tube refrigerated biscuit dough (16.3-ounce tube Pillsbury Grands Homestyle Butter Tastin’ Biscuits contains 8 biscuits) 4 ounces mozzarella cheese, cut into eight 1-inch square cubes (cheddar cheese or diced string cheese may be substituted) 4 tablespoons (half of 1 stick) unsalted butter, melted 1 teaspoon Italian seasoning 1 teaspoon garlic powder, or to taste 1/2 teaspoon salt, or to taste 2 tablespoons finely chopped fresh parsley, optional for garnishing
INSTRUCTIONS Preheat oven to 400F. Line a baking sheet with a Silpat or with aluminum foil and spray with cooking spray; set aside.
Separate biscuits and put 1 cheese cube into the center of each biscuit, wrap the dough around the cheese, seal, and place on baking sheet with the seam side down. Repeat until all dough and cheese is used.
Bake for about 10 minutes, or until very lightly golden browned; watch them closely in the last minutes of baking because they can go from un-done to over-done in less than a minute. While biscuits bake, prepare the butter mixture.
To a small microwave-safe bowl, add the butter and heat on high power to melt, about 30 to 60 seconds. Add the Italian seasoning, garlic powder, salt, and stir to combine.
As soon as biscuits emerge from oven, generously brush each one with the butter mixture, optionally garnish with parsley, and serve immediately. Biscuits are best warm and fresh.
Tips for Making Stuffed Cheese Bread Rolls I used one 16.3-ounce tube Pillsbury Grands Homestyle Butter Tastin’ Biscuits to make this recipe, which contains 8 biscuits. Use your favorite pre-made biscuit dough of choice. These stuffed biscuits are easiest to make with cubed cheese rather than shredded. You can buy a block of cheese and cut it into cubes yourself. You’re welcome to change up the seasonings used in the butter mixture. I prefer the Italian seasoning blend, but biscuits and cheese pair nicely with just about anything.
Baileys Chocolate Brown Butter Cookies
Ingredients
Cookies:
1¾ cups all purpose flour
1 teaspoon salt
½ teaspoon baking soda
½ cup unsweetened dark cocoa powder
15 tablespoons/ 212 grams unsalted butter, chopped
½ cup white sugar
1 cup light or dark brown sugar
1 teaspoon vanilla extract
1 large egg
1 large egg yolk
1 cup chocolate chips
Icing:
1 cup confectioner’s sugar, sifted
4 tablespoons Baileys
sea salt – optional
Instructions
Preheat oven to 375F.
Line two baking sheets with parchment paper and set aside.
In a medium bowl whisk together dry ingredients: flour, salt, cocoa powder and baking soda, set aside.
Add white and brown sugar, plus vanilla to a large bowl and set aside.
In a medium skillet set over medium high heat, melt butter for 2 minutes, stir and swirl it around the pan, allowing it to brown. Keep the butter moving so it doesn’t burn. Brown it for about 3 minutes, until it has a dark golden brown color.
Remove the pan from the heat and pour the butter over the sugars, using a whisk start mixing them well for about 1 minute. Add the egg and whisk until well combined, add the egg yolk and whisk for about 30 seconds to 1 minute, until fully combined. The mixture must be smooth and shiny.
Add the flour mixture and using a spatula stir until just combined, about 1 minute. Gently stir in chocolate chips. The batter will be soft and very shiny.
Use about 4 tablespoons of batter to form a cookie ball, flatten it into you hand and place cookies 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, mid baking switch the sheet trays in the oven: the upper one goes to the bottom, and the bottom one is moved up. The cookies are done when set around the edges, but puffy in the middle. Mine were perfectly baked in 12 minutes.
Allow cookies to cool on the pan for 1 to 2 minutes, then transfer to a wire rack to cool completely.
Icing:
Mix powdered sugar with Baileys 1 tablespoon at a time, until pourable – spreadable (mixture will thicken slightly as it sets).
Using a spoon, pour the mixture over the cookies, garnish with sea salt.
Do yourself a favor and bake these Chocolate Brown Butter Cookies ASAP!
https://aheartfulloflove.com/2022/03/17/baileys-chocolate-brown-butter-cookies/
I like brown sugar and butterscotch-y things. I’ve been wanting to try Penuche.
Looks good - and easy to make...
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