Cheddar Biscuits

Cheddar Biscuits

What? Two posts in the same year?

This is one of my most-requested recipes. My husband loves the cheddar biscuits at Red Lobster. I've made several attempts at replicating them. I don't know how close this recipe comes to being an exact copy, but our family loves these biscuits.

This version is an adaptation of a Taste of Home recipe. I think that recipe is meant to be a lightened-up version of the original. I don't think it's all that light, but it's very, very tasty.

Cheddar Biscuits

2 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon granulated garlic or garlic powder, divided
1/4 teaspoon baking soda
4 tablespoons cold butter, divided
1/3 cup finely shredded cheddar cheese (truth be told, I usually use closer to 1/2 cup)
1 cup buttermilk (I usually add a little more if it seems completely dry)
1/2 teaspoon dried parsley flakes

In a large bowl, combine the flours, baking powder, salt, 1/4 teaspoon granulated garlic and baking soda. Cut in 3 tablespoons butter until mixture resembles coarse crumbs; add cheese. Stir in buttermilk just until moistened.

Drop by two tablespoonfuls two inches apart on baking sheets coated with cooking spray. Bake at 425 degrees for 10-12 minutes or until golden brown. Melt the remaining tablespoon of butter; stir in parsley and remaining granulated garlic. Brush over biscuits. Serve warm. Makes about 15 biscuits.

Freezer Strawberry Jam

 

Strawberry Freezer Jam

Don't be shocked. I can't promise that I'm back for good. But even I am tired of looking at those refried beans (and I have a better recipe for them that I'll post later).

Yesterday I found a steal of a deal on strawberries. Never mind the cost of the sugar and the pectin. We made almost two cases (it equalled around 35 pints. We could have made more, but we were tired).

1 quart (4 cups) strawberries, cut in half
4 cups sugar
3/4 cup water
1 package (1.75 ounces) powdered fruit pectin

Mash strawberries with potato masher or in food processor until slightly chunky (not pureed) to make two cups of crushed strawberries. Mix the strawberries and the sugar in a large bowl. Let the mixture stand at room temperature for ten minutes, stirring occasionally.

Mix water and pectin in a 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over strawberry mixture. Stir constantly for three minutes.

Immediately spoon mixture into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature about 24 hours or until set.

Freeze jam. Unless you want to eat it right away.

 

Marvelous Refried Beans



I learned to make these beans from my friend and neighbor, Lori. She insisted when I called here that the way of preparing them was too simple to even be called a recipe. I always feel like I'm getting away with something when I serve these, because they are so incredibly easy and yet they taste incredibly good. And they come off looking like you slaved over them for hours.

All you'll need is a couple of cans of pinto beans. The number of cans you need depends on the number of people you're serving. Lori recommends one can per three people. We have been known to stretch it a little beyond that, say one can per four or five people. But use your judgment based on the appetites you're feeding. Drain about half of the liquid off of the beans, until the liquid that is running off is cloudy rather than clear.

I like to sautee a little onion and garlic in a little vegetable oil before I add the beans to the sauce pan. Once they are clear (but not necessarily brown), add the beans. Cook them until they are warmed through. Then smash them with a potato masher until they are not completely broken down (you want a few whole or partially whole beans for effect). Then add salsa to taste; I usually stir in 1/3 to 1/2 cup.

Keep the beans on a low simmer until you're ready to serve them. I usually stir in a bit of grated cheese and then top it with cheese in the serving bowl.