Do you ever feel like a short order cook in a restaurant?  I sure do.  Sometimes it seems like every one wants something different and breakfast seems to be the main problem.

What is it about breakfast that makes otherwise non-picky people so darn picky?  I have some that want pancakes, daily, others that want homemade granola, and still others that would prefer French toast.  The worst offenders, in my opinion, are those that claim not to be picky, claim they don’t care and then proceed to sigh and push their food around the plate with a fork.

To this, I have one thing to say…cheese and bacon biscuits.

No one can really resist them.  Big and fluffy, with a nice cheese flavor, these biscuits are best served hot with crisp bacon and egg on the inside.  Quite a lot like the proverbial breakfast sandwich at the local fast food place…only better.

These freeze really well.  You can even freeze them individually with the egg and bacon inside and heat them up in the microwave for a quick breakfast on the go.  I use cans to cut these with, the big one pound tomato cans.  You can use whatever you like best.  I also like to sprinkle the top with cheese, it gives them a nice color and look.

Some of the kids like them with eggs, and some like them with just bacon…sometimes we make them with sausage.  These are very versatile so make them the way you like best.

Cheese and Bacon Biscuit Breakfast Sandwiches

• 2 c flour
• 3 tsp baking powder
• 1/2 tsp. baking soda
• 1/2 tsp salt
• 2/3 c grated cheddar cheese
• 1/2 c cold unsalted butter

• 3/4 c buttermilk

Set oven to 500 degrees.
Mix dry ingredients.

Grate 1/2 cup butter into the dry ingredients and mix quickly.

Add the cheese.

Add buttermilk all at once stirring until a soft dough is formed.
Knead dough lightly on a floured board about 5-10 strokes…GENTLE strokes.

Pat out 3/4 inch thick and cut straight down with a smooth sided biscuit cutter or mason jar. Do not twist as you are cutting.
Place just touching on a silpat covered baking sheet

. Place in oven until golden. This will only take about 6-8 minutes, depending on the size of the biscuits. Watch carefully.
1 to 2 dozen (depends on size)

Meanwhile cook 1 package of bacon until crisp.

Drain.  Break each piece in half to fit on the biscuits.

I you want to add egg then use on scrambled egg per biscuit.  I just leave them cook in the pan like an omelet and then fold them onto the biscuit.

Images:(c) 2009 Marye Audet

Post from: Baking Delights

I don’t know how many of you know about the cool rise method of yeast baking.  It was, as far as I know, one of those things that was developed in the 1950s or so to help the homemaker get her bread made more conveniently.  It is a process of using a little more yeast and sugar and then allowing the dough to rise in the fridge overnight.  I wanted to see if it would work for my maple pecan rolls so I made a batch of dough last night and stuck them in the fridge.

As you can see it worked!

This is an awesome method because you just mix up and knead the dough, shape it and cover with plastic wrap.  Then put it in the fridge.  Next morning, take out and let them sit at room temperature while you preheat the oven.  Bake as normal and you are ready to go.  You may need a few extra minutes of bake time because of the coldness of the dough.  These could have been left in the oven an extra few minutes.

This makes 12 HUGE rolls.  That is a vintage dessert plate not a saucer.  Although I had one child thagt ate three of them most people will only be able to handle one.

You can use less butter if you want.  I like the extra richness.  Oh, you can freeze these after baking if you like..just don’t put the glaze on them.

Maple Pecan Sweet Rolls

•  4 1/2 cups all-purpose flour
•  1/3 cup packed brown sugar
•  1 1/2 teaspoons salt
• 2 packages active dry yeast
• 1/2 cup warm water
• 1 cup milk, warm
• 1/2 cup unsalted butter, melted
• 2 eggs at room temperature
• 1 tsp maple flavoring
• 1/2 tsp vanilla flavoring

FILLING:

• 2/3 cup packed brown sugar
• 1/2 cup unsalted butter, melted, divided in half
• 1 cup coarsely chopped pecans
• 1 tsp maple flavoring

TOPPING:

• 3 cups confectioner’s
• 1/4 cup melted unsalted butter (more as needed)
• 2 tsp maple flavoring
• Cream to thin it out

Mix warm water and sugar and stir in yeast.  Set aside for a few minutes to bubble.  I know this is no longer necessary but I think it still gives better results.

Mix about 2 cups of flour, salt, eggs, and milk into the yeast mixture until smooth. Add flavorings and butter.  Slowly add flour until a soft dough is formed.

Knead a few minutes until smooth and satiny, but still somewhat soft. Let rest for five minutes.

Roll out into a rectangle that is about 1/2 inch thick or a little more.  Spread with 1/4 cup melted butter.  Mix the remaining melted butter (for filling) and brown sugar together.  Add the maple flavoring.  SPread this over the dough and sprinkle with the pecans.

Roll up as for a jelly roll and cut.  Place cut side down on a greased cookie sheet and cover well with plasitc wrap.  Refrigerate overnight.

Next morning place the rolls on the counter while you preheat the oven.  Bake in a 375 oven about 35 minutes or until done. Watch carefully because the sugar will make the bottoms burn if you are not careful.

While the rolls are baking mix the topping ingredients together.  Spread on warm rolls.

Image:Marye Audet

Post from: Baking Delights

I looked at the calendar and I was amazed.

Oh my gosh! It will be Thanksgiving  in about a month!  I am usually so prepared but this year has absolutely been insane!

So, have you begun to plan your Thanksgiving menu yet? If not we better get started!

Just wanted to remind you about some Thanksgiving-friendly posts from last year that may help…

Step By StepGuide to Preparing a Turkey has pictures for every step! I worked with the bird with one hand and took pictures with the other!

25 Best Pies for Thanksgiving need I say more?

Cooking with Kids-Cranberry Sauce

10 Easy Thanksgiving Recipes that Kids can Make

Make Ahead Buttermilk Dinner Rolls

Make Ahead Bourbon Spiced Sweet Potatoes

Sauteed Lemon Brussels Sprouts with Pistachios

There are others on site…but these are some of the best, I think, for a tradtional Thanksgiving with a gourmet twist.

image:Marye Audet

Post from: Baking Delights

I could not believe it. I was working on formatting the cookbook until about 1:30 a.m. and when I went to bed it was still hovering around 90 humid degrees.

We are just about into those dog days of summer when even the bugs seem to take shelter in the afternoon heat! It is tough for me to think about a nice hot meal when…well…seriously, over the past few days some of the eggs that we have collected from our chickens have been soft boiled! Pinkie swear! The first time it happened I thought… “ewww, I got a partially developed egg.” We are good about collecting them several times a day so I couldn’t see how that could happen. The next time it happened I looked closer and, sure enough…It was soft boiled.

Now that is hot!

These are what my mom used to call “salad days”!

This black eyed pea salad is different. It has a definite southern flavor with a Texican twist. I think you will like it. Serve it with some grilled corn on the cob and an icy chunk of watermelon. It just doesn’t get better than this.

Black Eyed Pea Salad

6 cups cooked black eyed peas
1 yellow pepper, coarsely chopped
1 red pepper, coarsely chopped
1 jalapeno pepper, chopped
3 cucumbers, sliced or chopped your choice..peel if waxed
1 large onion, chopped
2 cloves garlic, chopped
1/4 cup fresh basil leaves, chopped coarsely
1 tsp dried chipotle (Archer Farms does a great one)

Vinaigrette

1/4 cup Dijon mustard
2 tablespoons cider vinegar
1/2 cup olive oil
1 teaspoon liquid smoke (optional)
2 tablespoons brown sugar (more to taste)
Coarsely ground black pepper to taste
salt to taste

Combine salad ingredients.

Combine vinaigrette ingredients. Shake well and pour over salad. Allow to marinate in the refrigerator for about an hour. Serves 6-8.

Image: Marye Audet 

Post from: Baking Delights

This is my submission for Presto Pasta Night. This week it is being hosted by A Scientist in the Kitchen. There are sure to be lots of fantastic dishes so run by and check it out on Friday July 11.

Orzo is a tiny, rice shaped pasta. The flavor is more delicate than rice but other than that it makes a great substitute for rice in most dishes. Using it as a base for a salad is pure D. genius because the ingredients don’t all fall to the bottom of the bowl like in many pasta salads.

It was hot yesterday. I got up to walk with a friend at 5:30 a.m. and then home to get breakfast and blog…then to the grocers…then home to try to throw supper together and it was all ready late. No time for rice!

I grabbed the orzo and set it to boil while I peeled and chopped and grated like a mad-woman. This was the result and I have to tell you that it is fantastic! All the amounts given are easily changed to your own tastes and pantry needs. Many of the ingredients for this came out of our garden.

Orzo Salad

1 lb orzo, cooked

4 cups steamed green beans

1 purple onion chopped

1 red pepper chopped

2 cucumbers, diced (peel them if they are waxed)

1 tbs sesame seed oil

1 cup hulled, roasted sunflower seeds

1/4 c sesame seeds

Ginger Lime Dressing

3 tbs sesame oil

2 tbs Ume Plum Vinegar

2 tbs organic soy sauce

1/2 inch piece fresh ginger, grated

one garlic clove grated

3 tbs honey

juice and grated rind of 1/2 lime

salt

pepper

Mix the vegetables and orzo.

In a small pan over medium high heat heat the 1 tbs of sesame oil Add the sesame seeds and the sunflower seeds and stir rapidly until browned Add to the green bean mixture. Stir well.

Mix the dressing ingredients and pour over orzo mixture. Allow to marinate for at least 15 minutes. Serves about 8 -10.

Image:MaryeAudet

Post from: Baking Delights

I wanted to do something a little different to go with lunch the other day. Usually scones are a breakfast item here, I just don’t think of them for lunch. But with a salad and some Brie these are a great way to round out a light meal.

They are sweet from the glaze. The vanilla mellows out the lavender to make a great taste combination. A few months ago I read about a technique where you grated cold butter into scones and biscuits to give a more tender product. This really does make a difference and I have been doing them this way with good results. The scones can be made any size you like..I wanted them to be small and dainty. Sometimes I just need to make girlie foods to balance out all the testosterone in the house!

Allowing the scones to set for 20 minutes before placing them in the oven helps the gluten to relax and the scones to be tender.

You can mix the dry ingredients together and keep it in a container so you can make scones when ever you want just by grating in the butter. Make your own scone mix! With a little organization even the busiest among us can eat well..and really, we should. Why wait until you are having company to make all the special foods? Treat your family to your skills and make them feel special.

Lavender and Vanilla Mini Scones

3 1/2 c flour

2 tbs baking powder

1/2 c unsalted butter

1/2 c sugar

1 1/3 c half and half

2 tsp vanilla

2 tbs food grade lavender buds

Mix the dry ingredients, except lavender, together. you can seal the mixture in a food container and have it on hand for scone mix if you like.

Cut in butter, or grate it into the dry ingredients. Add lavender buds and stir to mix in evenly. Add vanilla and milk and mix until you have a soft dough that holds together.

Roll out gently to about 3/4 inch thickness and cut out with small biscuit cutter. Place on baking sheet and allow to stand for 20 minutes. During this time preheat oven to 400F.

Bake for 12 minutes or until done.

Remove from oven.

While scones are still hot spoon on a glaze made from:

1/2 c melted butter

1 tsp vanilla

enough confectioners sugar to make a thick glaze.

Sprinkle with lavender buds to garnish.

Makes about 24.

These freeze well, and are great for once a month cooking or making ahead.

Images:Marye Audet

Post from: Baking Delights

If you have never had beef brisket you have never lived in Texas.  A huge beef brisket is a must have at nearly any summer celebration from Memorial Day to a family reunion, and there are as many arguments about making a good one as there are about whether or not Texas should succeed from the Union.

If you didn’t know THAT was a common conversation then you haven’t even VISITED here.  Another thing you must know is that it can be spelled barbeque or barbecue. I will probably spell it both ways in the course of writing this because spell check doesn’t like barbeque and I don’t like little red lines…but barbeque is my normal spelling.

Anyway, brisket is one of those things that is either the best stuff in the universe  or absolutely blah.  The secret is cooking it a long time at a low temperature.

Now, many guys around here have  built their own smokers and such, and have particular ways of handling that.  I am not even going there right now because I am way out of my league when you start talking about smokers, wood chips and all.  I have done a little of that but it is  not my forte by a long shot!  However, doing a brisket in the oven? THAT I can do, and I do it very, very well.

The mistake that many people make is to douse the meat with barbecue sauce before roasting. Nope. The barbecue sauce is a go with, a side dish.  If you cook the meat in it neither tastes as good as if you do them separately.

How to Choose a Great Brisket 

Do not get a brisket that has been trimmed.  The fat allows the flavor to be intense.  If you get home and find you have an excessive amount of fat, trim sparingly if you must.  When you are looking at briskets, pick up the package and see if you can “fold” the brisket in the plastic package (obviously this won’t work if it is on a tray).  You want it to be flexible.  This will indicate it is tender.

Get a whole one. Yes a whole one.  I know it is huge.  That is fine..you can freeze what you don’t eat.  Brisket is great for OAMC because it freezes very well and thaws even more tender than when it was first cooked.  The trick to that is to slice it up and pour the meat juices over it before freezing.

Is it really that simple? Yup.

To Cook the Brisket 

Get a large pan.  Take the brisket out of the plastic cry-o-vac and rinse it.  Blot off the water, you don’t want that.

You are going to wrap the brisket in foil, so you will want to piece together a big enough sheet of foil to totally encompass the meat.  It takes 2 or 3 sheets with the edges folded together.

This is how I do the meat. It is spicy.  Seasoning a brisket is not rocket science so please adjust according to taste!

Now, lay the meat on the foil in the pan.  Douse it with liquid smoke.  Be generous, 1/4 a cup is about right, but I have been known to pour on a whole bottle.   Drizzle about a tablespoon of Worcestershire sauce over it.  Sprinkle with coarse sea salt.  Now, hit it hard with cracked black pepper. I love black pepper so I make almost a coating on the meat.

Slice up an onion and lay it over the meat then peel and chop 3 cloves of garlic and lay it over the onion. Sprinkle on about a  tablespoon of dried chipotle over the top.  Seal up an the foil and allow to stand on the counter for 30 minutes while the oven is preheating.

Preheat the oven to 250. YES! 250.  The key to a tender cut is slow, very slow cooking.  You will cook your 8-12 lb brisket  for 12 hours.  Put it in before you go to bed and forget about it.

In the morning you are going to be waking up to the most heavenly odor.   That brisket is at this point scenting the whole neighborhood and don’t be surprised if you have neighbors knocking at your door with plates and forks in hand.

When the brisket is done remove it from the oven, unwrap and allow to stand for at least 30 minutes before slicing.

You are going to slice across the grain, thin slices, at a slight angle.  There will be a point that some of it will fall apart.  That’s o.k..that is what we use to make chopped barbeque sandwiches!

Once the meat is sliced you slather on some barbeque sauce, and start poking it in your mouth. Yeah, it is that good.

Do not slow cook your brisket in a slow cooker..it is TOO moist of a heat and the flavor an texture will not be right no matter what anyone says.

For Once A Month Cooking 

Proceed exactly as directed above.  Slice the meat up and separate into meal size portions.  Save the small bits that break up in a separate bowl.

Now, lay the meat in a casserole dish.  Pour about 1/4 c of the juice over the meat.  You may need more.  You want to have the meat soaking in the juices.  Cover carefully and freeze.  Be sure to label with what it is and the date.

For the little pieces you can just pour barbeque sauce over that and freeze it as chopped barbeque.  It makes fantastic sandwiches when piled atop crusty sandwich rolls.

Thaw in the refrigerator and heat for a quick meal.

I have several recipes for barbeque sauce. I will get the posted later this week.

Image: Marye Audet 

Post from: Baking Delights

Summer is the time for cook-outs for sure. When you can make homemade, delicious (soft!) hot dog and hamburger buns in less than an hour why in the world would you buy them?

Did I say less than an hour? Yep!

These freeze well so you can make them ahead of time. If you have a regular baking day, or OAMC weekend make up a few batches of these for the month and freeze them for quick meals anytime.

Most of us do not consider how many chemicals we take into our bodies. We watch fats, and eat healthy, but when you are buying prepared foods, like bread, you are getting all kinds of things that are unpronounceable. Even if you are not eating organic (and I really encourage you to do so as much as you can) making your own foods will keep many chemicals out of your family’s bodies.

And just because I am on a soapbox here….

Rant:Americans, for the most part, spend the least percentage of their paycheck of anyone in the world  on groceries. We would rather have cable t.v. and a new car than high quality foods. What has happened in the last 50 years is that we have lost flavors! We are used to eating so bland that fresh foods taste too intense sometimes. You cannot buy a two week old carrot from Kroger and expect it to taste like a carrot picked fresh from your garden. You cannot buy beef that has been raised in stressful factory conditions, pumped full of hormones and antibiotics and forced to be cannibalistic, ground up and then pumped full of stuff to make it red, and expect it to taste like beef that has been pastured and allowed to be raised in a humane and ethical manner. It amazes me that people will pay 4.00 a gallon for gas so they can run to the mall and yet will gravitate toward the 1.99 a lb stuff at wal-mart. End Rant

Give these a try, even if you aren’t used to working with a yeast dough. They are super simple!

Homemade Hot Dog or Hamburger Buns

1 cup milk
1/2 cup water
1/4 cup unsalted butter
4 1/2 cups flour (unbleached, whole wheat, or a mix)
1 package instant yeast
1 tablespoons honey
1 1/2 teaspoons salt
1 egg, room temperature

Heat the milk, water, honey and butter until butter is melted. Check temperature. Depending on the temperature, let cool to 120F. Carefully beat in egg.
Mix 2 cups of the flour, yeast, and salt. Mix into the milk mixture. Stir in the rest of the flour, 1/2 cup at a time. Beat well after each addition.
When the dough pulls together, (it will form a soft ball) turn it out onto a floured surface and knead until smooth and elastic. This should take about 5 minutes.
Divide dough into 12 -16 equal pieces. This will depend on the size you want for the finished bun. Shape into smooth balls, flatten slightly, and place on a silpat covered baking sheet.
Let rise for 30 to 35 minutes. When buns have almost doubled bake at 400 degrees for 10 to 12 minutes.
If you are making hot dog buns I find it easiest to roll the dough out into a large rectangle and cut into smaller rectangles. Let rise with sides touching.

You can brush the tops with egg wash and sprinkle with poppy seeds, sesame seeds, coarse sea salt, or whatever you like. You can add dry onion soup mix for onion rolls. These are very versatile!
Makes 12-16

Image: Marye Audet

Post from: Baking Delights

Sometimes I feel that I have no time to cook. I really hate that because I love cooking but my life right now is just so busy that cooking seems to take a back seat.  I know I have been scarce in visiting your blogs…blame it on a huge amount of writing assignments and Chris being home…both good things!

Even my photography seems to be BLAH.

I have midwestern roots.  Yeah I do. I know,  know..I don’t say “pop” or “prit-neer” abd U do say y’all.  I admit it.

But I know that a salad can be jello with bananas,  marshmallows, and whipped cream and served as a side dish with any meal, o.k.? Not only do I know that salt rising bread makes the best toast EVER I happen to have an addiction to pickled ring bologna.  I know where Lapeer is and I have eaten Howell melons.  So..there.  I have even eaten fish at Whiteys, which probably doesn’t even exist any more.

Now, one of the main things about midwestern cooking is the ability to mix anything with macaroni and beef and call it a casserole. Stop laughing. You know I am right.

I have kale growing really well in the garden. It seems to be one plant that can withstand anything Texas can throw at it.  It is very good for you, lots of iron.  It can taste strong unless it is cooked with other foods that can handle the flavor.  Onion, garlic, olive oil, and a good sprinkle of sea salt all help the flavor to calm down and be perfect. It is a great addition to this filling meal.

Best of all? It is done in less than 30 minutes..Oh yeah!  It is not gourmet, it is not something that is going to make people oooh and ahhhh…but it is good and wholesome  comfort food.  Guess what else? You can use it for OAMC. It makes a great freezer meal.

This is my entry into  Presto Pasta Night.  Kevin at Closet Cooking is hosting this event this week!  You know what that means..yeah..fantastic images!
In the grand tradition of my ancestors I present to you:

Macaroni, Kale and Beef Casserole

2 lbs Macaroni, cooked and drained

2  lbs good ground beef

1 onion, chopped

3 garlic cloves, chopped

1 bell pepper, chopped,

A good size bunch of kale, washed and chopped

3 Tbs Worcestershire sauce

Cubed mozzarella, or cheese of choice, as much as desired

Sea salt and cracked pepper to taste

Brown beef, onion, pepper, kale, and garlic in a large frying pan.  Stir constantly and salt and pepper to taste as the meat is browning.  Stir in Worcestershire sauce, macaroni, and cheese. Warm through.

Serves 12

Image:Marye Audet 

Post from: Baking Delights

Crumbcake. A muffin but not.

Usually when you see a recipe for crumbcake it will be baked in a square pan. I like to make them in muffin cups; little individual bites of WOW. By doing it this way you can easily freeze them and have a weeks worth of breakfasts ready to go.

Crumbcakes are especially good with a cup of coffee and really, really hard to resist when you are at the computer late at night…The cake is tender and not too sweet, heady with vanilla. The crumb on top is sweet and spicy with brown sugar and cinnamon.

Let’s chat about cinnamon real quick. I have always been a freak about fresh herbs and spices because of the flavor loss over a relatively short period of time. However, until the blog exchange I did not know that there were different types of cinnamon! Well in the exchange I got several bottles of spices, including four..yes FOUR different types of cinnamon! My favorite is the Korintje which is quite spicy! I am now hooked on Penzey’s Spices. Anyway..the cinnamon will definitely make a huge difference in this so use one that is very fresh if possible.

When you sprinkle the crumb on top of the batter; press down gently. This will affix the crumbs and it will keep the cake flatter on top and less like a muffin.

You are seriously going ot love these.

Old Fashioned Crumb Cakes

Makes 12

2 c flour

2 1/2 tsp baking powder

1/4 tsp salt

1/2 c oil (light flavored, I use peanut)

3/4 c sugar

2 eggs

2 tsp vanilla

1/2 c milk

Sift dry ingredients.

Mix wet ingredients. Beat well.

Stir together.

Scoop into muffin cups.

Top with:

1/3 c brown sugar

3 tbs flour

1 tbs cinnamon

2tbs butter

rub together until mixture is crumbly. Spoon a little on the top of each muffin. Gently press down.

Bake at 400 for about 20-25 minutes, or until a toothpick comes out clean.

Image:Marye Audet

Content:Marye Audet for Baking Delights

Post from: Baking Delights