Flaky Jalapeno Cheddar Biscuits

Flaky Jalapeno Cheddar Biscuits
Print Recipe
    Servings Prep Time
    8-10 4" biscuits 25 minutes
    Cook Time
    18 minutes
    Servings Prep Time
    8-10 4" biscuits 25 minutes
    Cook Time
    18 minutes
    Flaky Jalapeno Cheddar Biscuits
    Print Recipe
      Servings Prep Time
      8-10 4" biscuits 25 minutes
      Cook Time
      18 minutes
      Servings Prep Time
      8-10 4" biscuits 25 minutes
      Cook Time
      18 minutes
      Ingredients
      Servings: 4" biscuits
      Instructions
      1. Preheat oven to 425℉ and line a large baking tray with parchment.
      2. In a large bowl whisk together flour, cornmeal, baking powder, baking soda and salt.
      3. Add cubed butter and using a pastry cutter, cut butter into dry ingredients until pea-sized and evenly distributed.
      4. Whisk together buttermilk and one large egg. Add to dry ingredients and stir until just starting to come together. Add grated cheese and diced jalapeno and continue to mix until incorporated being careful not to overmix. It will be a bit of a scraggly mess.
      5. Flour your work surface and dump out the dough. Knead dough a few times to bring everything together. Flatten dough into a 3/4"-1" disk. Using a 3" round cutter, cut out biscuits.
      6. Reform remaining dough and cut out biscuits. Place biscuits on a parchment lined baking tray.
      7. Whisk together one large egg and one tbsp of milk or cream. Brush each biscuit top and sides generoulsly. Bake in preheated oven for about 18 minutes until golden and puffed.
      8. Remove from oven and allow to rest on the tray for 3-5 minutes before moving to a cooling rack. Serve slightly warm.
      Recipe Notes

      -these particular biscuits spread out some and are wonderful sliced as a sandwich.

      -I used a 3" cutter, however for slightly smaller biscuits that would be good for soups or stews a 2 1/2" cutter is probably preferred.

      Toasted Bran Muffins

      Toasted Bran Muffins
      Print Recipe
        Servings Prep Time
        12 muffins 20 minutes
        Cook Time
        30 minutes
        Servings Prep Time
        12 muffins 20 minutes
        Cook Time
        30 minutes
        Toasted Bran Muffins
        Print Recipe
          Servings Prep Time
          12 muffins 20 minutes
          Cook Time
          30 minutes
          Servings Prep Time
          12 muffins 20 minutes
          Cook Time
          30 minutes
          Ingredients
          Servings: muffins
          Instructions
          1. Preheat oven to 350℉ and line 12 muffin cups with paper liners. Spread wheat bran out on a large baking sheet and toast in oven for 6-8 minutes turning once.
          2. While wheat bran is toasting and cooling, cook 1 cup of raisins and 1/2 cup of water in a small saucepan over medium heat until soft and the water has been absorbed, about 10 minutes. Puree raisins until smooth.
          3. In a medium bowl, whisk together wheat bran, flours, baking powder, baking soda and salt. Set aside.
          4. In a large bowl whisk together oil and brown sugar. Add egg and egg white and whisk to combine. Stir in pureed raisins, remaining 3/4 cup water, buttermilk, orange juice and orange zest.
          5. Add dry ingredients and stir just to combine. Stir in 1/2 cup of raisins. Scoop evenly into muffin cups, mounding the batter.
          6. Bake for approximately 20 minutes or until a toothpick inserted comes out clean. Remove and allow to cool for 5-7 minutes before removing muffins from tin to cooling rack.
          Recipe Notes

          -it is highly recommended to weigh dry ingredients.

          -when scooping the batter, the muffin cups will be very full.

          -if you don't want whole raisins in the final muffin, cook all the raisins with 3/4 cup of water and blend, continue with recipe adding only 1/2 cup additional water (for 1 1/4 cup total) and omit raisins at the end.

          Apple Date Cake with Pecan Streusel

          Apple Date Cake with Pecan Streusel
          Print Recipe
            Servings Prep Time
            20-24 pieces 40 minutes
            Cook Time
            40 minutes
            Servings Prep Time
            20-24 pieces 40 minutes
            Cook Time
            40 minutes
            Apple Date Cake with Pecan Streusel
            Print Recipe
              Servings Prep Time
              20-24 pieces 40 minutes
              Cook Time
              40 minutes
              Servings Prep Time
              20-24 pieces 40 minutes
              Cook Time
              40 minutes
              Ingredients
              Apple Date Cake
              Pecan Streusel
              Servings: pieces
              Instructions
              Pecan Streusel
              1. In a small bowl, stir together all ingredients and set aside.
              Apple Date Cake
              1. In a medium sauce pan combine dates and water. Cook over medium heat, stirring occationally until dates are very soft and pasty, about 10 minutes. Remove from heat and stir in spiced rum. Allow to cool slightly before adding to recipe.
              2. Preheat oven to 350℉ and lightly grease a 9" x 13" pan with non-stick spray or butter. Line the pan with parchment, overhanging on two sides (this allows you to lift the cake out of the pan).
              3. While dates are cooling, whisk together the 2 cups of flour, baking powder, baking soda, spices and salt in a small bowl. Set aside.
              4. In a seperate small bowl toss together chopped apple and 1 tbsp of flour. Set aside.
              5. In a medium bowl whisk together sugar and oil. Add eggs one at a time, incorporating after each. Add dates, applesauce and buttermilk whisking to fully combine.
              6. Whisk in dry ingredients until combined. Add diced apples, shaking off any excess flour as you add them. Stir to evenly distribute.
              7. Pour into prepared pan and sprinkle evenly with pecan streusel. Bake for approximately 35-40 minutes or until a toothpick inserted in center comes out clean.
              8. Allow to cool completely prior to lifting out of the pan and cutting into desired portions. Serving with Spiced Rum Caramel is highly recommended.

              Mini Cornmeal Sausages with Creamy Honey Mustard


              Mini Cornmeal Sausages with Creamy Honey Mustard
              Print Recipe
                Servings Prep Time
                48 pieces 30 minutes
                Cook Time
                30-40 minutes
                Servings Prep Time
                48 pieces 30 minutes
                Cook Time
                30-40 minutes
                Mini Cornmeal Sausages with Creamy Honey Mustard
                Print Recipe
                  Servings Prep Time
                  48 pieces 30 minutes
                  Cook Time
                  30-40 minutes
                  Servings Prep Time
                  48 pieces 30 minutes
                  Cook Time
                  30-40 minutes
                  Ingredients
                  Cornmeal Sausages
                  Creamy Honey Mustard
                  Servings: pieces
                  Instructions
                  Creamy Honey Mustard
                  1. Whisk together all ingredients in a small bowl. Keep chilled until ready to use.
                  Cornmeal Sausages
                  1. Using a pot or dutch oven, add enough oil to come up at least 3". Clip a high-temperature thermometer to the side of the pot so the tip is submerged but not touching the bottom. Heat oil to 350℉.
                  2. While the oil is heating, skewer the cocktail sausages. Whisk together remaining ingredients for batter until just combined yet smooth. Pour batter into a large, tall glass to aid in dipping sausages. (see note)
                  3. When the oil is hot, dip sausages into batter one at a time, coating completely. Add to hot oil and cook for 2-2 1/2 minutes per side until golden. Repeat with remaining sausages. Depending on the size of your pot, you'll be able to cook 6-8 at a time.
                  4. Remove with tongs to a paper towel lined plate to drain excess fat. Serve immediately with Creamy Honey Mustard.
                  Recipe Notes

                  -use a deep fryer if desired.

                  -I found cocktail sausages at Costco.

                  -pour batter into a large, tall glass to aid in dipping the sausages if desired.  Because they're only 2" long, using a bowl will work fine.

                  -if you want to cook half now and half later in the day to always eat them fresh and crispy, simply cover and refrigerate unused batter and re-whisk prior to using.

                  Rosemary Buttermilk Rolls

                  Rosemary Buttermilk Rolls
                  Print Recipe
                    Servings Prep Time
                    12 rolls 30 minutes
                    Cook Time Passive Time
                    18-20 minutes 105 minutes
                    Servings Prep Time
                    12 rolls 30 minutes
                    Cook Time Passive Time
                    18-20 minutes 105 minutes
                    Rosemary Buttermilk Rolls
                    Print Recipe
                      Servings Prep Time
                      12 rolls 30 minutes
                      Cook Time Passive Time
                      18-20 minutes 105 minutes
                      Servings Prep Time
                      12 rolls 30 minutes
                      Cook Time Passive Time
                      18-20 minutes 105 minutes
                      Ingredients
                      Servings: rolls
                      Instructions
                      1. Warm buttermilk to 95℉-110℉ in the microwave using 30 second intervals.
                      2. Combine buttermilk, water, sugar and yeast in a stand mixer bowl fitted with a dough hook (see note). Allow yeast to bloom for 10 minutes
                      3. Stir in 1 3/4 cups of flour, rosemary and salt. Knead on low until flour is fully absorbed. Add the butter chunks a few at a time, until the butter has been incorporated and the dough is starting to pull away from the sides. Continue to add remaining flour by the tablespoon until the dough is smooth but still a little bit sticky.
                      4. Place dough in a lightly oiled bowl and cover with plastic wrap or kitchen towel. Allow dough to rise in a warm, draft-free area until doubled in size, approximately 60 minutes.
                      5. Preheat oven to 400℉. Remove dough from bowl to a clean work surface. Fold dough two or three times by hand to remove the air. Divide dough into 12 equal portions. Roll into balls and place on a parchment lined baking tray 1/4" apart. Cover with oiled plastic wrap or kitchen towel and allow to rise for 45 minutes.
                      6. Whisk egg and 1 tbsp of milk with a fork and brush evenly onto rolls. Bake in preheated oven for 18-20. Remove from oven and slide onto a cooling rack, removing the parchment paper. Allow rolls to cool to slightly warm or room temperature for serving.
                      Recipe Notes

                      -Use only fresh rosemary for this recipe.

                      -If kneading by hand, bloom yeast as instructed and stir in the first portion of flour, rosemary and salt.  Turn the wet dough onto a work surface and add a few chunks of butter and 1/4 cup additional flour.  Knead by hand, adding remaining butter and flour by the tablespoon until dough is smooth and no longer sticks excessively to the work surface. Proceed as the recipe indicates.

                      -Spacing buns 1/4" apart will result in tray style rolls that you have to pull apart.  For more individual rolls,  increase spacing to 1 1/2" between rolls.