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Thursday, April 7, 2016

Cranberry Whole Wheat Muffins

A quick morning treat with sugar substitute and NO white flour.  Original recipe from King Arthur with my substitutions.  

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Cranberry Whole Wheat Muffins

1 1/2 cups whole wheat flour
3/4 cup quick-cooking oats
1/4 cup buttermilk powder
2/3 cup brown sugar substitute; i.e. Splenda
2 ts baking powder
1/2 ts salt
1 cup cranberries; chopped
1/2 cup pecans; chopped
1 tb orange zest
2 large eggs
3/4 cup buttermilk
1/3 cup canola oil

Preheat the oven to 375°F.

Line with muffin liners and spray all over with Pam 
for easy removal and cleanup. 

In a medium-sized bowl, whisk together the dry ingredients, then stir in
the cranberries and nuts. Whisk together the orange zest, eggs, milk, and
oil or melted butter. Make well in flour mixture and add the wet
ingredients to the dry ingredients, stirring until blended.  Do not
overmix....just stir until  batter has combined.  

Fill the muffin cups or liners about 3/4 full. A Pam coated ice cream scoop
works great for this with easy removal from scoop. .

Bake for 18 to 20 minutes, until they're golden brown. Remove them from the
oven, leave them in the pan for 5 minutes, then take out of the pan and
transfer them to a rack to finish cooling.

Notes:  ©WHStoneman

Yield: 12 muffins

** Exported from Now You're Cooking! v5.92 **

Wednesday, April 6, 2016

The BETTER Biscuit!!

The BETTER Biscuit and
Southern Living deserves all the credit
for helping me create them!

When I saw this method, I was a little sceptical about it.   But....I am one to try different recipes and methods.   This is it...PERFECT!     The grated frozen butter is the best new idea in distributing butter in the flour.  

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Best Ever Biscuits

1/2 cup butter; frozen
2 c White Lily SR Flour
1 c buttermilk
2 tablespoons melted butter

Preheat oven to 475F.

Grate butter on large holes of grater.  or....Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and
chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or
pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a
letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).

Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.) Also, place is a 12" iron skillet coated with a small amount of butter.  
 This will make crispy bottom biscuits.

Bake for 15 to 17 minutes or until lightly browned. Remove from oven; brush with 2 Tbs. melted butter.

Note: For testing purposes only, we used White Lily Self-Rising Soft Wheat Flour.

Cinnamon-Raisin Biscuits: Omit 2 Tbs. melted butter. Combine 1/2 cup golden
raisins, 1/2 tsp. ground cinnamon, and 1/3 cup chopped pecans with flour
in a large bowl. Proceed with recipe as directed. Stir together 1/2 cup
powdered sugar and 2 Tbs. buttermilk until smooth. Drizzle over warm
biscuits.       Makes 2 1/2 dozen.

Black Pepper-Bacon Biscuits: Combine 1/3 cup cooked and crumbled bacon
slices (about 5 slices) and 1 tsp. black pepper with flour in a large bowl.
Proceed with recipe as directed. Makes 2 1/2 dozen.

Feta-Oregano Biscuits: Combine 1 (4-oz.) package crumbled feta cheese and
1/2 tsp. dried oregano with flour in a large bowl. Proceed with recipe as
directed. Makes 2 1/2 dozen.

Pimiento Cheese Biscuits: Combine 1 cup (4 oz.) shredded sharp Cheddar
cheese with flour in a large bowl. Reduce buttermilk to 1 cup. Stir
together buttermilk and 1 (4-oz.) jar diced pimiento, undrained. Proceed
with recipe as directed. Makes 2 1/2 dozen.

Notes:  Southern Living

** Exported from Now You're Cooking! v5.93 **

Sausage with Better Biscuits and Scrambled Eggs

Today,  my morning started with a Biscuits, Fruit and Yogurt

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017