A few weeks ago I shared my newest easy biscuit recipe* along with recommendation to mix up a batch of honey butter to spread on them. My mother requested the recipe and while I was writing it on the card yesterday, I mentioned that they could also be spread with jam and the two halves … More PB&J gets a new meaning.
Today the girls and I made drop biscuits, which is the proper name for the type of super fast and easy biscuits* that I routinely make, either plain, with added ingredients and/or flavor or topping. No buttermilk? No problem as milk soured with a teaspoon of lemon juice or apple cider vinegar works very well. … More In the virtual kitchen with juliyya: Drop Biscuits
I’m not preparing rhubarb desserts anymore (I can’t have them) but since it’s growing all over the Pacific Northwest right now, I thought it might be useful to some new readers if I listed those I’ve made here with the recipes. Right off the bat, I recommend the rhubarb ice cream, the making of which … More Got rhubarb? Recipes, ideas in this blog.
A couple days ago one of my sweet gardening neighbors rang to ask if I would loan a couple muffin pans so she could make — for the first time! — a batch of gluten-free and dairy-free zucchini muffins for her friend’s birthday. She brought me one of the finished muffins, which had a lovely, … More It’s zucchini season in local gardens. 3 types of Garden Zucchini Muffins.
There was a 6 ounce container of vanilla yogurt in the fridge staring at me and I decided that its best use would be an experiment. It turned out beautifully and looks just like the sour cream version* made last week and was gone in a flash. The recipe included in that post is changed … More Using Yogurt to Replace Sour Cream in the Coffee Cake
Sylvia, the 90 year-old lady who kindly gives me a ride to the grocery store every week and who has a flower garden and cat both of which I very much admire, told me that she’s very fond of my coffee cakes, by which she means my coffee cakes, quick breads, muffins and hyped-up versions … More Sour Cream Coffee Cake with Mini Chocolate Chips, My Recipe
Skipping over my last idea for the “next” cinnamon-y biscuit (which was to make all six of a batch — rather than one or two — of the super-fast biscuits into the double-decker crunchy, buttery Cinnamon Biscuits*) came a brainstorm last night for these. I did a search for a recipe online and found none! … More Oh, yes I did. New! Coffee Cake Biscuits!
Yep, I can’t help myself. My versions of cinnamon buttermilk biscuits began with a mere cinnamon-sugar sprinkle on the top of a biscuit, then a sprinkle in the middle and and top. The last experiment introduced a small pat of butter in the middle underneath the cinnamon sugar to test whether the biscuit could be … More Never-ending Experiments with Cinnamon Biscuits, Now with Cranberries and Butter Tops
A chilly early morning and out of buttermilk biscuits for breakfast? Time to make more and entertain a little experiment with the single cinnamon biscuit** that I make with each batch of my super-speedy biscuits*. Even though I always divide the dough for that special biscuit to put cinnamon sugar in the middle and top, … More Experimento: Butter Inside Cinnamon Biscuit
Bless my late Aunt Dorothy again. Her recipe for whole wheat banana bread* has undergone another successful modification, along with simplification. The latter was simply using two bowls, one for the dry ingredients and one for the wet stuff, then a speedy stir together with a wooden spoon. The process is thereby shortened and the … More Rum Raisin Banana Bread: my recipe