Cheddar Cheese Biscuits
- 2 C all-purpose flour, 27634
- 3 tsp baking powder, D9253
- 1 tsp Katy’s Kitchen salt, 31984
- 1/2 tsp Culinary Secrets garlic powder, 24042
- 1/3 C SilverBrook butter, cold, cut into chunks, 73400
- 2 Tbsp EverFry Free canola oil, 12713
- 1 heaping C (6-7 oz.) grated sharp cheddar cheese, 30320
- 1/2–2/3 C milk, 71388
For brushing on top:
- 3 Tbsp SilverBrook butter, 73400
- 1/2 tsp Culinary Secrets garlic powder, 24042
- 1/2 tsp dried Culinary Secrets parsley flakes, 24016, or 1 Tbsp. Markon fresh
- parsley, finely chopped, 78172 (optional)
- In a large bowl, whisk together the flour, baking powder, salt and garlic powder.
- Add the cubed butter. Using a pastry cutter or a fork, cut butter into flour until it is coarse, pea-sized (doesn’t need to be fine).
- Add oil, grated cheddar cheese. Add milk a bit at a time, just until the dough is moistened and you can no longer see any raw flour. Stir until well combined and holds together.
- Drop approximately 1/4 cup portions of the dough onto an un-greased cookie sheet using an ice cream scoop or large spoon.
- Bake for 15–17 minutes in a preheated oven at 400°F. While biscuits are baking, melt the remaining butter is a small bowl with garlic powder.
- When biscuits come out of the oven, use a brush to spread this garlic butter over the tops of all the biscuits. Repeat until butter mixture is all used.
- Sprinkle on parsley (optional). Serve warm.
Irish Soda Bread with Raisins and Caraway
- 5 C all purpose flour, 27634
- 1 C sugar, 27348
- 1 Tbsp baking powder, D9253
- 1 1/2 tsp Katy’s Kitchen salt, 31984
- 1 tsp baking soda, B2196
- 1/2 C (1 stick) SilverBrook unsalted butter, cut into cubes, 73410
- 2 1/2 C raisins, 93548
- 3 Tbsp caraway seeds, 24300
- 2 1/2 C buttermilk, 71313
- 1 large egg
- Preheat oven to 350°F. Generously butter heavy ovenproof 10- to 12-inch-diameter skillet with 2- to 2 1/2-inch-high sides.
- Whisk first 5 ingredients in large bowl to blend. Add butter; using fingertips, rub in until coarse crumbs form. Stir in raisins and caraway seeds. Whisk buttermilk and egg in medium bowl to blend. Add to dough; using wooden spoon, stir just until well incorporated (dough will be very sticky).
- Transfer dough to prepared skillet; smooth top, mounding slightly in center. Using small sharp knife dipped into flour, cut 1-inch-deep X in top center of dough.
- Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool bread in skillet 10 minutes. Turn out onto rack and cool completely. (Can be made 1 day ahead. Wrap tightly in foil; store at room temperature.)
Zucchini Nut Bread
- 3 C. sifted plain flour, 27634
- 1 1/2 tsp. Culinary Secrets ground cinnamon, 24180
- 1 tsp. baking soda, B2196
- 1 tsp. Katy’s Kitchen salt, 31984
- 1/4 tsp. baking powder, D9253
- 3 eggs
- 2 C. sugar, 27348
- 1 C. Katy’s Kitchen vegetable oil, 15012
- 1 Tbsp. Culinary Secrets vanilla, 23347
- 2 C. grated unpared zucchini, 78127
- 1/2 C. Katy’s Kitchen walnut pieces, 23018
- 1 tsp. flour, 27634
- Preheat oven to 350°F (175°C).
- Sift together plain flour, cinnamon, baking soda, salt and baking powder; set aside
- Beat eggs well.
- Gradually add sugar and oil; beat together well.
- Add vanilla and dry ingredients from above; blend well.
- Stir in the zucchini.
- Combine walnuts and 1 tsp of flour, stir this into the batter.
- Pour batter between two 2 greased (or use baking paper) 8 1/2” x 4 1/2” x 2 1/2” loaf tins. Bake for 1 hour or until skewer poked in the middle comes out clean.
- Cool in tins on racks for 10 minutes before removing from tins, continue cooling on racks.
1 cup non-fat or low-fat (1%) milk
2 Tbsp. SilverBrook Grade AA Salted Butter, melted
RFS Item 73400
1 cup all-purpose flour
1/2 tsp. salt (optional)
1/2 tsp. Culinary Secrets Dill Weed
RFS Item 10512
1/2 tsp. Culinary Secrets Basil Leaves, crushed
RFS Item 24388
1/2 tsp. Culinary Secrets Thyme Leaves, crushed
RFS Item 24434
1. In small mixing bowl at medium speed, beat eggs until foamy. Beat in milk and butter.
2. Add flour and seasonings. Beat at low speed until smooth, about 3 minutes.
3. Fill spray coated or greased popover pan, muffin cups or 6-oz custard cups half full.
4. Bake in preheated 425 F oven until brown and firm, about 35 to 40 minutes. Loosen edges with narrow spatula or knife, remove from pans and serve immediately.
*For crisper popovers, prick side of each with wooden pick and bake about 3 to 6 minutes longer.
Yield: 12 popovers
Almond Chocolate Calzones
10 oz. milk, lukewarm
1/5 oz. active dry yeast
2 oz. eggs
3 oz. SilverBrook Grade AA Unsalted Butter, melted
RFS Item 73410
1 lb., 4 oz. all-purpose flour
1/3 oz. salt
2 1/3 oz. sugar
4 oz. bittersweet chocolate
6 3/4 oz. unsalted, roasted almond butter
6 oz. natural sliced almonds
1 oz. egg yolk
1. In mixer bowl, dissolve yeast in milk.
2. Add eggs, butter, flour, salt and sugar to milk and yeast mixture. With dough hook, knead dough on medium speed for five minutes or until dough forms a ball on hook, adding a small amount of additional flour or milk if necessary.
3. Cover bowl with plastic wrap and let dough rise at 75 F until it doubles in size, about 2-3 hours.
4. Melt chocolate over simmering water. Whisk until smooth.
5. Whisk in almond butter. Refrigerate filling about 30 minutes or until spreadable, but not hard.
6. To assemble calzone: Divide dough into twelve 3-ounce pieces; shape each piece into a round ball. Let rest for about five minutes. Stretch or roll each ball into a circle 1/4-inch thick and about 6 inches in diameter.
7. Spread filling on one half of each disk, leaving 1/2-inch border around edge. Moisten edges of dough with water; fold uncovered halves over filling, making half moons. Press edges together to seal.
8. Place calzones on parchment-lined sheet pan. Cover loosely with a plastic bag and let rise at 75 F about 1 hour, or until they puff and hold an imprint when touched with a finger.
9. Beat egg yolks with 1 tablespoon water. Brush each calzone with egg wash and sprinkle with sliced almonds.
10. Bake at 375 F in middle of oven for 15 minutes or until brown and hollow sounding when thumped.
Yield: 12 calzones
Recipe & Photo from The Almond Board of California
4 oz. SilverBrook Solid Grade AA Salted Butter
RFS Item 73400
3/4 c. Sugar
1/2 c. Dark Molasses
1/2 tsp Culinary Secrets Ground Ginger
RFS Item 24054
3 large Eggs
3-1/3 c. Flour
1-1/2 tsp. Baking powder
4 tsp. Culinary Secrets Ground Cinnamon
RFS Item 24180
1 tsp. Culinary Secrets Ground Nutmeg
RFS Item 24084
1/2 tsp. Culinary Secrets Ground Allspice
RFS Item 24292
1/2 tsp. Culinary Secrets Ground Cloves
RFS Item 24162
4 oz. Almonds, blanched, chopped, toasted
1. Preheat oven to 400 F.
2. Beat butter with sugar and molasses in a large bowl until well blended. Add the Culinary Secrets Ground Ginger and eggs.
3. Combine flour, baking powder, spices and toasted almonds in a separate bowl. Add flour mixture to butter mixture and beat thoroughly.
4. Shape dough into 3 rolls, each measuring approximately 13-inches long, 1-inch thick and 2-inches wide. Place rolls 4-inches apart on a greased baking sheet. Bake loaves for 15 to 20 minutes until browned.
5. Cut rolls crosswise, 1/2-inch thick, using a sharp or serrated knife. Place slices, cut side down, on baking sheet and continue baking until toasted a slightly darker color and firm and dry to touch, about 15 to 20 minutes. Transfer to wire rack and cool.
Raspberry Poppy Seed Cookies
- 8 oz. SilverBrook Solid Grade AA Salted Butter (no substitutes), RFS Item 73400
- 1/2 c. Sugar
- 2 Egg yolks
- 2 1/3 c. Flour
- 1 Tbsp. Culinary Secrets Pure Vanilla Extract, RFS Item 23382
- 3 Tbsp. Culinary Secrets Poppy Seed, RFS Item 24264
- 1/8 tsp. Salt
- 1/2 c. Raspberry jam
- Powdered Sugar
- Preheat oven to 350 F.
- Beat butter and sugar until light, using an electric mixer; beat in egg yolks and Culinary Secrets Pure Vanilla Extract.
- In a separate bowl, combine flour, Culinary Secrets Poppy Seed and salt; gradually add to butter mixture, only adding enough to make firm dough, mix until just blended.
- Shape dough into 1-inch balls. Place 1-inch apart on lightly greased baking sheets. Make a deep indentation in center of each ball.
- Bake for 18 to 22 minutes or until edges just begin to brown. Transfer from baking sheets to wire racks; cool completely.
- Spoon jam into centers of cookies; dust with powdered sugar if desired.
Peach Fold Up Tart
3 cups fresh California peaches, sliced (approx. 4 peaches)
1/4 cup sugar
1 Tbsp. all-purpose flour
2 Tbsp. fresh lemon juice
1 sheet prepared puff pastry dough, 10" x 16", 1/4" thick, thawed
1 Tbsp. unsalted butter, cut into small pieces
Preheat oven to 375 F. In a bowl, combine the peaches, sugar and flour. Toss to mix. Add the lemon juice and combine. On floured work surface, roll out the puff pastry into a 15-inch round, about 1/4-inch thick. Place the pastry on an uncreased bakin sheet and spoon the peaches into the center, leaving about 2 inches uncovered around the perimeter. The fruit will be stacked high, but will reduce in volume as it cooks. Fold the uncovered edges of the pastry up to cover as much of the fruit as possible, pinching and tucking the dough as necessary. Dot the top of the fruit with butter pieces. Bake until pastry is puffed and golden brown, about 30 minutes. Cut into wedges and serve hot.
4 sheets phyllo dough
4 tsp. sugar
1 1/2 cups nonfat milk
1 cup lite whipped topping
1/2 cup fresh or frozen blueberries
1 pkg. (3.4 oz.) fat-free vanilla flavored instant pudding mix
3 fresh California nectarines
Powdered sugar, for garnish
Butter flavor no stick cooking spray
Heat oven to 400 F. Lay 1 phyllo sheet on flat work surface. Spray evenly with cooking spray; sprinkle with 1 tsp. of the sugar. Lay a second phyllo sheet directly over the first; spray and sprinkle with sugar. Repeat with remaining sheets of phyllo to create a stack of 4 layers. Using sharp knife or scissors, cut into 15 rectangles that are each about 2 1/2" x 6". Place rectangles on large baking sheet that has been sprayed with cooking spray. Bake 3 to 4 minutes, until golden brown and crisp. Remove to racks and cool. Prepare pudding mix according to package instructions, using 1 1/2 cups milk. Fold in whipped topping; chill. Cut 2 nectarines into half-inch pieces (you should have 2 cups). Stir cut nectarines and 1/4 cup of the blueberries into the pudding mixture.
Just before serving, assemble Napoleon's: Place 5 of the phyllo rectangles on individual serving plates. Top with half of the filling mixture, dividing equally. Top each with another phyllo rectangle and remaining filling, dividing equally. Top with remaining 5 rectangles ; dust tops with powdered sugar. Garnish with remaining nectarine, sliced, and remaining 1/4 cup blueberries.
NOTE: Phyllo can be baked ahead and stored in covered container. Filling misture can be prepared ahead and refrigerated up to 24 hours before serving.
Yield: 5 servings
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