Category Archives: Bread

Cheddar Cheese Biscuits

Biscuits I made at my parents' house. They have such great light in their kitchen.

 

2 cups all purpose flour
1 1/2 tsp salt
1 Tbsp baking powder
8 oz sharp cheddar – grated  Reserve 1/2 cup of the grated cheese to sprinkle on top
1 1/4 cups whole milk
2 Tbsp melted butter

 

In a bowl, mix together the flour, salt, and baking powder and cheese. Add part of the milk and stir.  You may not need quite all of it, so judge as you go.  Keep adding milk until you can bring the dough together. Turn it out onto a lightly floured surface. Knead the dough until all of the ingredients are incorporated, about 1 minute.

Using your fingers, press the dough out into a 1/2 inch thick circle or square. Cut the dough with a knife or use biscuit cutters to make the desired shapes. Place the biscuits on a cookie sheet. Brush the tops with melted butter and sprinkle the remaining cheese on top.

Bake about 15 minutes at 425 degrees.

 

 

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Avocado on Toast

Simple and delicious.  The perfect lunch or snack for when you are busy.

If I have been having a pregnancy craving, then this is it.  I’ve had avocado as part of my lunch three days in the last week.  Today I ate two on two pieces of toast.  It was great.

Ingredients:
1 piece of toast
1 avocado
Butter
Salt
Pepper

Cut the avocado in half by running your knife long-ways around the avocado without cutting through the seed.  Pull the two halves apart and remove the seed.  Scoop out the halves with a spoon and then mash the avocado with a fork.  Stir in salt and pepper to taste.
Toast and lightly butter the bread.  Spread the avocado mixture on the toast and enjoy.

Dinner Rolls

This evening I made dinner rolls for the first time.  I used a recipe from the Better Homes and Gardens New Cook Book.

Ingredients:

Rising dough

All-purpose flour
Active dry yeast
Milk
Egg
Butter
Sugar
Salt

They were pretty easy to make, though I get impatient when I have to wait for things to rise.  These rolls go through two main rises, once after the dough has come together and then again after the final shapes have been formed.   For me, the chance to play with dough and the yeasty smell of it as it rises makes up for all the waiting time.  They came out golden-brown outside and soft on the inside, but they definitely needed more salt.

Dinner rolls after their final rise

My ideas for experimenting with this dough are:
1) Add more salt!
2) Add an extra egg, so it has more of an egg-bread taste.
3) Add more sugar.

Dinner rolls fresh from the oven

I noticed something that I found interesting while looking for a recipe for dinner rolls.  I have two copies of the Better Homes and Gardens New Cookbook, one older and one newer.  Comparing the two versions I found one major difference: the newer version’s instructions are about twice as long as the older version’s.  I’ve heard cookbook authors talk about cookbooks needing more detailed instructions these days, because most people don’t grow up with the kitchen playing as prominent a role as it used to, but this was the first time I had two copies of the same book to compare.  Another thing that caught my attention was that in the older version, the dinner rolls were right at the front of the bread section, whereas in the newer version they’re closer to the back, with the front being given to muffins.  I assume this is because dinner rolls were more popular at that time than they are now, and that our current, less kitchen-centric society is more inclined to make muffins, which take all of ten minutes to assemble.

Tortillas are quick, easy, and delicious

Alright, so not the greatest picture or the most elegant meal, but man are they good!  Andrew and I got back late from my first prenatal appointment today, where we got to hear the baby’s heartbeat!, and we were already hungry.  These tortillas can be made in no time at all, so in about fifteen minutes we had lunch.  My parents got an electric tortilla press when I was pretty young, and right away I started making the basic tortilla recipe that it came with.  Since then, I’ve modified it in different ways depending on the dish I’m making.  These aren’t traditional tortillas; they’re made with white flour, salt, olive oil, and water, but they’re great plain or with beans, cheese, and other filling.  To make them extra-pretty, sometimes I’ll chop up cilantro and work it into the dough.