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Recipes
Banana Crumble
Real Cream Biscuits
Blackberry
Biscuit Cobbler
Buttermilk Pie
Banana
Crumble
4 bananas
1/4 cup flour
1/4 cup brown
sugar
1 cup rolled
oats or granola (granola is better)
1/2 tsp.
cinnamon
1/8 tsp. salt
4 TB butter,
softened
Pre-heat oven to 400 degrees. Slice bananas and
evenly distribute among 4 ramekins or casserole dish,
lightly sprayed with Pam.
Place all dry ingredients in a medium mixing bowl;
add the butter and work the mixture with your hands
until it is crumbly. Sprinkle the mixture over the
bananas, crumbling further with your fingers, enough to
cover. Bake until the crumble gets firm and golden in
color, about 10-12 minutes; serve warm.
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Real
Cream Biscuits
1-1/4 cups
self-rising flour
3/4 cup cake
flour
3/4 tsp.
baking powder
1/8 tsp.
baking soda
1/2 tsp. salt
1 TB sugar
4 TB cold
unsalted butter, plus 2 TB melted butter
1-1/4 cups
heavy cream
1/4 cup
all-purpose flour
Preheat oven to 475 degrees F.
Into a medium mixing bowl, sift the self-rising
flour, cake flour, baking powder, baking soda, salt and
sugar. Using your fingers or a pastry cutter, work the
butter into the flour until there are no butter pieces
larger than a pea. Add the heavy cream to the flour
mixture and, using your hands or a rubber spatula, stir
just until the cream and flour come together to form a
dough. Sprinkle some of the all-purpose flour on a flat
surface and place the dough on top of the flour. Using
your hands, press the dough into a 1/2-inch thick disk
about 8 inches in diameter. Using a 2-inch round cutter
dusted in flour cut the dough into circles. Be sure to
press straight and downward when cutting the dough - a
twisting motion will prevent the dough from rising. You
will need to reform the scraps of dough in order to have
8 biscuits. Do this by pushing the scrap pieces together
and press to reform into a 1/2-inch thick disk. Place
the biscuits on a small sheet pan and brush the tops
with the melted butter (use parchment paper if you like
under the biscuits). Bake in the oven for 10 to 12
minutes, or until golden brown. Brush tops again with
melted butter. Allow to cool briefly and serve while
still warm.
Makes 8 biscuits
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Blackberry Biscuit
Cobbler
Biscuit
dough:
3 cups
all-purpose flour
4 tsp sugar
4 tsp baking
powder
1 tsp salt
2 cups
whipping cream
Cobbler:
1 cup sugar
2 TB
cornstarch
1/4 cup water
2-16 ounce
packages of frozen or fresh berries (6 cups)
In a large bowl stir together flour, sugar, baking
powder, salt and whipping cream with a fork until well
combined. Set aside.
In a large saucepan combine 1 cup sugar, 2 TB
cornstarch, and 1/4 cup water. Stir in 6 cups (two
16-ounce) packages) fresh or frozen blackberries (or
raspberries or cherries). Cook and stir over medium heat
until thickened and bubbly. Divide mixture amount eight
ramekins. Drop 1 or 2 mounds of batter on top of each.
Bake at 375 degrees for 25 to 30 minutes or until
topping is golden brown and mixture is bubbly. Makes 8
servings.
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Buttermilk
Pie
1 (9-inch)
pie shell, unbaked
1/4 cup
butter
2 cups
(scant) granulated sugar
3 (rounded)
TBs all-purpose flour
3 eggs,
slightly beaten
1 cup
buttermilk
1 tsp vanilla
Nutmeg to
garnish surface of pie
Preheat oven to 350 degrees. Let eggs and buttermilk
come to room temperature.
Cream butter and sugar; add flour, then eggs. Stir in
buttermilk and vanilla, beating until smooth. Pour into
unbaked pie shell; sprinkle top of pie with nutmeg. Bake
45 to 50 minutes until pie tests done when the tip of a
knife is inserted in center; knife should come out
clean.
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"Good Cookin'!"
G.C. 5/17/04
Reservations: 888-567-2422
For your convenience we accept the following methods
of payment: Cash, Check, Visa, Master Card, Discover and
American Express
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