Fantastic fall (or anytime) biscuit to have with supper, or on its own for a great snack.
12-16 biscuits
2 c flour 1/2 c butter, cut into pieces
1/4 c sugar 1/3 c pecans, chopped & toasted
4 tsp baking powder 2/3 c pumpkin, mashed if fresh cooked, puree if canned
1/2 tsp salt 1/3 c half & half
1/2 tsp each cinnamon & nutmeg
Sift together flour, sugar, powder, salt, cinnamon & nutmeg
Cut butter into flour mixture until it resembles small peas.
Stir in pecans
In a glass measuring cup, combine pumpkin & half n half.
Stir into flour mixture, dough should be stiff
Turn dough onto lightly floured surface; knead several times.
If too wet, add some flour.
Pat dough into 1/2" thickness, cut out with a 2" cutter.
Place biscuits on lightly greased baking sheets, about 1" apart
Bake at 400 for 12-15 minutes or until golden brown.
Serve hot with butter & honey!!
Showing posts with label honey. Show all posts
Showing posts with label honey. Show all posts
27 March 2010
25 March 2010
Strawberry Spinach Salad
One of my little sisters found this recipe & it quickly became a family favorite!! Perfect for spring meals, take it to get togethers, partys or family dinners....fabulous way to change up the typical tossed salad!
1 bag of spinach (de-stem)
2 qt strawberries (washed & sliced)
Toss together in a large salad bowl
Dressing:
(make up but do not add to salad until ready to serve)
1/4 c dijon mustard
2 Tbs olive oil
1/3 c honey
Mix up well so that the mustard & honey dissolve completely.
That is it! super easy, and a great way to enjoy springtime strawberries!
1 bag of spinach (de-stem)
2 qt strawberries (washed & sliced)
Toss together in a large salad bowl
Dressing:
(make up but do not add to salad until ready to serve)
1/4 c dijon mustard
2 Tbs olive oil
1/3 c honey
Mix up well so that the mustard & honey dissolve completely.
That is it! super easy, and a great way to enjoy springtime strawberries!
24 March 2010
Swaps in Cooking
So...I love Cooking Light & Vegetarian Times magazines...here is some fantastic info I got out of the Nov/Dec 2009 Vegetarian Times magazine that has come in mighty handy for us....
Honey: use 3/4 cup per 1 cup sugar, and reduce the liquid used (milk, water, juice, etc) by 1/4 cup if using more then 1 cup of honey in a recipe. Check baked goods 10 min before the end of cooking time as honey can make them brown faster then when you use sugar.
It is best to use in raw treats, quick breads, muffins & spice cakes
Brown Rice Syrup: you can replace equal amounts of this for the sugar in the recipe. Just reduce the liquid by 2Tbs. for every cup of brown rice syrup you use.
It is best used in custards & pie fillings. You will want to avoid using it in baked goods because the enzymes in the b.r. syrup will interfere with the baking powder!
Maple Syrup: you can use equal amounts of this for the refined sugars in the recipe, just remember to reduce the liquids by 3Tbs. per 1 cup of syrup.
This sub. is best used in any kind of desserts that will use oats, dried fruits/berries as both of these will absorb the syrup & make it extra yummy.
Date Sugar: this is the easiest...just sub out the reg. sugar for equal amounts of this easy to make sugar...no need to worry about the liquids!
They say that this is best used in cookies, quick breads, oatmeal bars. They do note that date sugar won't dissolve completely in liquids, so you only want to use it in the recipes that have color or that have bits of texture...
Like I said, this all comes from the fabulous Nov/Dec 2009 issue of Vegetarian Times...if you like finding recipes that utilize organics, or that find substitutions for meat, or just utilize the fantastic fruits & veggies, this is a really wonderful magazine to subscribe to...just my humble opinion! :)
Honey: use 3/4 cup per 1 cup sugar, and reduce the liquid used (milk, water, juice, etc) by 1/4 cup if using more then 1 cup of honey in a recipe. Check baked goods 10 min before the end of cooking time as honey can make them brown faster then when you use sugar.
It is best to use in raw treats, quick breads, muffins & spice cakes
Brown Rice Syrup: you can replace equal amounts of this for the sugar in the recipe. Just reduce the liquid by 2Tbs. for every cup of brown rice syrup you use.
It is best used in custards & pie fillings. You will want to avoid using it in baked goods because the enzymes in the b.r. syrup will interfere with the baking powder!
Maple Syrup: you can use equal amounts of this for the refined sugars in the recipe, just remember to reduce the liquids by 3Tbs. per 1 cup of syrup.
This sub. is best used in any kind of desserts that will use oats, dried fruits/berries as both of these will absorb the syrup & make it extra yummy.
Date Sugar: this is the easiest...just sub out the reg. sugar for equal amounts of this easy to make sugar...no need to worry about the liquids!
They say that this is best used in cookies, quick breads, oatmeal bars. They do note that date sugar won't dissolve completely in liquids, so you only want to use it in the recipes that have color or that have bits of texture...
Like I said, this all comes from the fabulous Nov/Dec 2009 issue of Vegetarian Times...if you like finding recipes that utilize organics, or that find substitutions for meat, or just utilize the fantastic fruits & veggies, this is a really wonderful magazine to subscribe to...just my humble opinion! :)
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