Angel Flake Biscuits — a cross between a biscuit & a roll

Barry’s sister,  Lorraine,  gave me this recipe years ago. Angel biscuits are a cross between a biscuit and a roll in that they contain both baking powder, soda and yeast; you roll them out like a biscuit but they rise like a roll. The really nice thing is that you can mix up the dough, stash it in the fridge and make biscuits whenever you are ready.

Angel Flake Biscuits   Makes about 1½ dozen (2 1/4") biscuits

1 tablespoon active dry yeast 

½ cup lukewarm water (105-115°)

5 cups all-purpose flour (or use part whole wheat)

1 tablespoon baking powder

1 teaspoon baking soda

3 tablespoons granulated sugar

1 teaspoon salt

¾ cup vegetable shortening (butter-flavored Crisco®)

2 cups buttermilk

Melted butter for brushing on baking sheet & over biscuits before baking

1. Dissolve yeast in water, allowing it to activate and bubble.
2. Thoroughly mix flour, baking powder, baking soda, sugar and salt in a mixing bowl.
   
3. Cut shortening into flour mixture (using a pastry blender or flat blade of Kitchen Aid mixer)
   
4. Add yeast mixture. Then add 2 cups buttermilk. Mix until all the flour mixture in moistened.
   
5. Cover bowl (or transfer to another) and store in the refrigerator. The dough will keep for a couple of weeks in the refrigerator.
   
6. When ready to use, take out desired amount. On a floured board, roll out to ½” thickness. Cut out biscuits using a biscuit cutter.
   
7. Place on a baking sheet that has been lightly brushed with melted butter. Cover and let rise for 1 hour or until doubled in bulk.
   
8. Brush biscuits with melted butter.
   
9. Bake in a preheated 425° oven for 8 to 10 minutes or until nicely browned.
   

Recipe without photos . . .
Angel Flake Biscuits   Makes about 1½ dozen (2 1/4") biscuits

1 tablespoon active dry yeast 

½ cup lukewarm water (105-115°)

5 cups all-purpose flour (or use part whole wheat)

1 tablespoon baking powder

1 teaspoon baking soda

3 tablespoons granulated sugar

1 teaspoon salt

¾ cup vegetable shortening (butter-flavored Crisco®)

2 cups buttermilk

Melted butter for brushing on baking sheet & over biscuits before baking

1. Dissolve yeast in water, allowing it to activate and bubble.
2. Thoroughly mix flour, baking powder, baking soda, sugar and salt in a mixing bowl.
3. Cut shortening into flour mixture (using a pastry blender or flat blade of Kitchen Aid mixer)
4. Add buttermilk mixture. Then add 2 cups buttermilk. Mix until all the flour mixture in moistened.
5. Cover bowl (or transfer to another) and store in the refrigerator. The dough will keep for a couple of weeks in the refrigerator.
6. When ready to use, take out desired amount. On a floured board, roll out to ½” thickness. Cut out biscuits using a biscuit cutter.
7. Place on lightly greased or sprayed baking sheet. Cover and let rise for 1 hour or until doubled in bulk.
8. Brush biscuits with melted butter.
9. Bake in a preheated 425° oven for 8 to 10 minutes or until nicely browned

Rhubarb Cake

This moist, tender & tasty pastry can be
 usedas a dessert or as a coffee cake.

I grew up eating rhubarb sauce—my mom and Grandma Newell both made it once the tart stalks of rhubarb were ready to harvest. Mom also made delicious rhubarb desserts.  So when Joanna Berry told me about this recipe it seemed logical to give it a try. 

Rhubarb Cake  Makes an 8x12" cake

1½ cups packed brown sugar

½ cup shortening (butter flavored Crisco®)

1 teaspoon vanilla

2 eggs

1 cup buttermilk

1 teaspoon baking soda

½ teaspoon salt

2 cups all-purpose flour

1 ½ to 2 cups diced rhubarb – fresh or frozen

Topping: ¼ cup granulated sugar & ½ teaspoon ground cinnamon + I added ½ cup chopped pecans

1. Cream together the brown sugar and shortening.
2. Add vanilla, eggs and buttermilk and mix to combine.
   
3. Add baking soda, salt and flour and mix thoroughly.
   
4. Fold in rhubarb.
5. Pour mixture into a greased or sprayed 9”x13” baking pan or dish.
   
6. Mix together: granulated sugar and cinnamon + pecans, if desired; sprinkle over the top of the cake.
   
7. Bake in a preheated 325° oven for 50 minutes or until toothpick inserted in center comes out clean.
   
8. After cake is partially cooled, drizzle with powdered sugar frosting.

Powdered Sugar Frosting for drizzling

1½ cups powdered sugar, sifted

2 ½ teaspoons milk

½ teaspoon vanilla

1 teaspoon soft butter

1. Add ingredients to a food processor and blend.
2. Add more milk or powdered sugar depending on desired consistency.

Other Rhubarb Recipes at this site:

Rhubarb Crumble Pie 
Rhubarb-Strawberry Pie

Recipe without photos . . .

Rhubarb Cake    Makes an 8x12" cake

1½ cups packed brown sugar

½ cup shortening (butter flavored Crisco®)

1 teaspoon vanilla

2 eggs

1 cup buttermilk 

1 teaspoon baking soda

½ teaspoon salt

2 cups all-purpose flour

1 ½ to 2 cups diced rhubarb – fresh or frozen

Topping: ¼ cup granulated sugar & ½ teaspoon ground cinnamon + I added ½ cup chopped pecans

1. Cream together the brown sugar and shortening.
2. Add vanilla, eggs and buttermilk and mix to combine.
3. Add baking soda, salt and flour and mix thoroughly.
4. Fold in rhubarb.
5. Pour mixture into a greased or sprayed 9”x13” baking pan or dish.
6. Mix together: granulated sugar and cinnamon + pecans, if desired; sprinkle over the top of the cake.
7. Bake in a preheated 325° oven for 50 minutes or until toothpick inserted in center comes out clean.
8. After cake is partially cooled, drizzle with powdered sugar frosting.

Powdered Sugar Frosting for drizzling

1½ cups powdered sugar, sifted

2 ½ teaspoons milk

½ teaspoon vanilla

1 teaspoon soft butter

1. Add ingredients to a food processor and blend.
2. Add more milk or powdered sugar depending on desired consistency.

Bacon, Egg & Toast cup

A new day, a new dish! Actually it's a variation of the old standby—baked eggs, also sometimes referred to as stirred eggs. With the addition of bread, bacon and a little cheese, this was almost a complete meal; we rounded it out with a fresh fruit cup.

 Bacon, Egg & Toast Cup   Listed ingredients are for 1 cup; Barry tripled the numbers for our 3 egg cups (2 for him; 1 for me)
1 piece of bread (we used whole grain) -- Note: Next time we'll toast the bread to create a crisper base
Grated cheese (we used Cheddar)
1 piece of bacon — partially cook (microwave about 45 seconds)
1 egg
Salt & pepper
Fresh herbs if desired (such as thyme leaves or chopped parsley)

1. Use pan release to spray ramekin, custard cup or muffin tins if you are making several.
2. Use a cutter to cut bread into a round.
   
3. Press bread round into ramekin/custard cup/muffin tin.
4. Sprinkle a small amount of grated cheese on top of bread.
   
5. Curl the partial cooked bacon around the bread, positioning it between the bread and the container to help keep it in place. 
   
6. Add an egg.
   
7. Season with salt, pepper and fresh herbs, if desired.
   
8. Bake in a preheated 425° oven until egg is baked to your liking, about 10-12 minutes.

   

   We added the filled ramekins to a baking tray (above),
   and then baked them in our Breville oven (below). 

   
9. Serve in the ramekin or custard cup, or run a knife around the edge of each muffin well and pop the egg cup out.
   

Recipe without photos  . .
BET — Bacon, Egg & Toast Cup   Makes 1 cup
1 piece of bread (we used whole grain)  -- Note: Next time we'll toast the bread to create a crisper base
Grated cheese (we used Cheddar)
1 piece of bacon — partially cook (microwave about 45 seconds)
1 egg
Salt & pepper
Fresh herbs if desired (such as thyme leaves or chopped parsley)

1. Use pan release to spray ramekin, custard cup or muffin tins if you are making several.
2. Use a cutter to cut bread into a round.
3. Press bread round into ramekin/custard cup/muffin tin.
4. Sprinkle a small amount of grated cheese on top of bread.
5. Curl the partial cooked bacon around the bread, positioning it between the bread and the container to help keep it in place. 
6. Sprinkle a small amount of grated cheese on top of bread.
7. Add an egg.
8. Season with salt, pepper and fresh herbs, if desired.
9. Bake in a preheated 425° oven until egg is baked to your liking, about 10-12 minutes.
10. Serve in the ramekin or custard cup, or run a knife around the edge of each muffin well and pop the egg cup out.

Granola Pancakes with fruit topping

Barry added granola to our homemade pancake mix this morning.  We topped the cakes with a dollop of vanilla yogurt, chopped bananas, a little more granola for added crunch and maple syrup. YUM!
Recipes follow for either 6 or 18 pancakes . . .

Granola Pancakes with fruit topping 

6 cakes                                   

1 cup Baking Mix                                                

1/4 cup milk                                                            

1 egg

1/4 cup granola (homemade or store-bought)       

18 cakes

3 cups Baking Mix 

2/3 cup milk

1 egg
1/2 cup granola (homemade or store-bought)

Toppings
Vanilla yogurt
Chopped bananas, or fresh fruit or choice
Additional granola (homemade or store-bought)
Maple syrup

                                                           

1.  Stir the milk and egg into the Mix until blended; stir in granola.

2.  Bake on hot griddle or in waffle iron.

3.  Top with vanilla yogurt, chopped bananas, a little more granola for added crunch and maple syrup.

Recipe without photos . . .

Granola Pancakes with fruit topping 

6 cakes                                   

1 cup Baking Mix                                                

1/4 cup milk                                                            

1 egg
1/4 cup granola (homemade or store-bought)        

   

18 cakes

3 cups Baking Mix 

2/3 cup milk

1 egg
1/2 cup granola (homemade or store-bought)

Toppings
Vanilla yogurt
Chopped bananas, or fresh fruit or choice
Additional granola (homemade or store-bought)
Maple syrup

                                                           

1.  Stir the milk and egg into the Mix until blended; stir in granola.

2.  Bake on hot griddle or in waffle iron.
3.  Top with vanilla yogurt, chopped bananas, a little more granola for added crunch and maple syrup.

Uses for Pulled Pork: Deconstructed Salad

    
   Last night we created a main dish salad using leftover pulled pork. In true Cobb Salad fashion, we deconstructed the various components which in this case consisted of ingredients we had on hand in the amounts that fit our appetites. The photo on the left shows Barry's plate of salad.

Deconstructed Pulled Pork Salad 
Thinly sliced radishes
Shredded lettuce
Chopped grape tomatoes
Thinly sliced carrot coins
Chopped hard-cooked egg
Pulled pork
Grated Cheddar cheese
Salt & pepper

1. Arrange all ingredients in a row on individual plates.
2. Season with salt and pepper as desired.
3. Add your favorite dressing and serve. 

Other recipes on our site that use pulled pork include:

Deconstructed Tamales

Green Chile Pork Enchiladas

Lettuce Tacos

Pulled Pork Pot Pie

Uses for Pulled Pork: Pulled Pork Pot Pie

We fixed pulled pork over the weekend and plan to use it in a variety of recipes. This one covers the basics as it begins with a white sauce and is topped with biscuit dough make from our homemade baking mix.

Pulled Pork Pot Pie  About 4-5 servings
2 carrots, peeled & sliced into thin rounds
1 large russet potato, peeled & diced
1 cup prepared medium white sauce (2 Tbsp. butter, 2 Tbsp. flour, 1 cup milk, 1/2 tsp. salt, 1/4 tsp. pepper)
1 large leek, or 2 smaller leeks, cleaned & chopped fine (or use finely chopped onions)
1/4 cup thinly sliced celery
1/2 teaspoon curry powder
1/2 cup Cheddar cheese
1 to 1 1/2 cups pulled pork
1/3 to 1/2 cup frozen peas
1 batch of  biscuit dough  -- made from homemade baking mix; use recipe for 6 biscuits
Softened butter

1. Add carrots to a microwave safe bowl and microwave for a few minutes until partially tender. Then add potatoes and continue to microwave until veggies are fork tender.
2. In a Dutch oven or saucepan, melt the butter called for in the white sauce recipe and use it to sauté the leeks and celery. Once, tender proceed with the directions for the medium white sauce.
3. Once white sauce is thick, add curry powder and cheese. Taste and adjust seasonings if needed. Add Cheddar cheese and pulled pork.
4. Remove from heat and add peas.
5. Pour mixture into a baking dish.
6. Prepare biscuit dough and roll out to approximate size of baking dish.
7. Add biscuit dough and brush with softened butter.
   
8. Place casserole into preheated 450° oven and bake for 10 to 15 minutes—until biscuit dough is nicely browned.

We served the Pulled Pork Pot Pie with a tossed salad.

Other recipes on our site that use pulled pork include:

Deconstructed Tamales

Green Chile Pork Enchiladas

Lettuce Tacos

Recipe without photos . . .

Pulled Pork Pot Pie  About 4-5 servings

2 carrots, peeled & sliced into thin rounds
1 large russet potato, peeled & diced
1 cup prepared medium white sauce (2 Tbsp. butter, 2 Tbsp. flour, 1 cup milk, 1/2 tsp. salt, 1/4 tsp. pepper)
1 large leek, or 2 smaller leeks, cleaned & chopped fine (or use finely chopped onions)
1/4 cup thinly sliced celery
1/2 teaspoon curry powder
1/2 cup Cheddar cheese
1 to 1 1/2 cups pulled pork (made without the addition of BBQ sauce -- we used just the rub and pork stock in place of the BBQ sauce)
1/3 to 1/2 cup frozen peas
1 batch of  biscuit dough  -- made from homemade baking mix; use recipe for 6 biscuits
Softened butter

1. Add carrots to a microwave safe bowl and microwave for a few minutes until partially tender. Then add potatoes and continue to microwave until veggies are fork tender.
2. In a Dutch oven or saucepan, melt the butter called for in the white sauce recipe and use it to sauté the leeks and celery. Once, tender proceed with the directions for the medium white sauce.
3. Once white sauce is thick, add curry powder and cheese. Taste and adjust seasonings if needed. Add Cheddar cheese and pulled pork.
4. Remove from heat and add peas.
5. Pour mixture into a baking dish.
6. Prepare biscuit dough and roll out to approximate size of baking dish.
7. Add biscuit dough and brush with softened butter.
8. Place casserole into preheated 450° oven and bake for 10 to 15 minutes—until biscuit dough is nicely browned.

English Muffins – the experiment begins: Fleishman's English Muffins

So begins my experiment to find the BEST English Muffin recipe. I began with the one from a recipe booklet of bread recipes sent to Home Economics departments around the country probably back in the 1970s or ‘80s (my copy is so old and worn that the cover is gone, hence the lack of a title or publication date). This is the one I’ve made before . . . but it’s been awhile.

While it was successful, I have a couple of others I want to try for comparison. So, as soon as this batch is gone, I’ll move on to the next recipe and eventually select the one that I think is best. Or, perhaps I’ll combine techniques, using the best ideas from each of the recipes I try.

Fleishman’s® English Muffins

1 cup milk

2 tablespoons granulated sugar

1 teaspoon salt

3 tablespoons Fleishman’s margarine (I used butter)

1 cup warm water (105-115° F.)

1 package Fleichman’s Active Dry Yeast (scant tablespoon of bulk yeast)

5 to 6 copies unsifted all-purpose flour

Corn meal

1. Scald milk. (Heat until tiny bubbles appear around the edge; to about 150°F.  
2. Stir sugar, salt and Fleichman’s margarine/butter into the milk. Cool to lukewarm. (Note: the margarine/butter will soften but not completely melt.)
   
3. Measure warm water into large bowl. Sprinkle in Fleichman’s yeast; stir well until dissolved.
   
4. Stir in lukewarm milk mixture and 3 cups flour; beat until smooth.
   
5. Add enough additional flour to make a stiff dough. (I used the flat blade of my Kitchen Aid® mixer to mix the dough.)
   
6. Turn out onto floured board; knead about 2 minutes, or until dough is manageable and can be formed into a ball. (Dough may be slightly sticky.)
   
7. Place in greased bowl, turning to grease top. Cover, let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
8. Punch dough down; divide in half.
9. On a board heavily sprinkled with corn meat, pat each half of dough into a ½” thickness. Cut into circles with a floured 3” cookie cutter.
   
10. Place on ungreased baking sheets about 2” apart. Cover; let rise in warm place, free from draft, until doubled in bulk, about ½ hour.
    
11. Place on a lightly greased medium-hot griddle or skillet, corn meal side down. Bake until well browned, about 10 minutes on each side. (At this point the muffins need to be watched carefully and it’s a little tricky as I found that medium heat was a little to hot so had to adjust the temperature between medium and low. Also, due some hot spot heating, I ended up moving the muffins around on the griddle/skillet. Also, rather than rely on timing alone, I used a digital read thermometer to test whether the inside of the muffin was completely bakes—it should read 200°F.)
    
12. Cool on wire racks.
13. To serve, split muffins in half and toast.

Currant English Muffins: Prepare as above except add ½ cup currants with lukewarm milk mixture.

Whole Wheat Muffins: Prepare as above, substituting 1 ½ cups whole wheat flour for 1 ½ cups all-purpose flour.

Quick & Easy Breakfast Sandwich -- Spread split and toasted English muffin with sausage-cheese mixture. 

Recipe without photos . . . 

Fleishman’s® English Muffins

1 cup milk

2 tablespoons granulated sugar

1 teaspoon salt

3 tablespoons Fleishman’s margarine (I used butter)

1 cup warm water (105-115° F.)

1 package Fleichman’s Active Dry Yeast (scant tablespoon of bulk yeast)

5 to 6 copies unsifted all-purpose flour

Corn meal

1. Scald milk. (Heat until tiny bubbles appear around the edge; to about 150°F.)
2. Stir sugar, salt and Fleichman’s margarine/butter into the milk. Cool to lukewarm. (Note: the margarine/butter will soften but not completely melt.)
3. Measure warm water into large bowl. Sprinkle in Fleichman’s yeast; stir well until dissolved.
4. Stir in lukewarm milk mixture and 3 cups flour; beat until smooth. 
5. Add enough additional flour to make a stiff dough. (I used the flat blade of my Kitchen Aid® mixer to mix the dough.)
6. Turn out onto floured board; knead about 2 minutes, or until dough is manageable and can be formed into a ball. (Dough may be slightly sticky.)
7. Place in greased bowl, turning to grease top. Cover, let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
8. Punch dough down; divide in half. 
9. On a board heavily sprinkled with corn meat, pat each half of dough into a ½” thickness. Cut into circles with a floured 3” cookie cutter.
10. Place on ungreased baking sheets about 2” apart. Cover; let rise in warm place, free from draft, until doubled in bulk, about ½ hour.
11. Place on a lightly greased medium-hot griddle or skillet, corn meal side down. Bake until well browned, about 10 minutes on each side. (At this point the muffins need to be watched carefully and it’s a little tricky as I found that medium heat was a little to hot so had to adjust the temperature between medium and low. Also, due some hot spot heating, I ended up moving the muffins around on the griddle/skillet. Also, rather than rely on timing alone, I used a digital read thermometer to test whether the inside of the muffin was completely bakes—it should read 200°F.)
12. Cool on wire racks.
13. To serve, split muffins in half and toast.

Currant English Muffins: Prepare as above except add ½ cup currants with lukewarm milk mixture.

Whole Wheat Muffins: Prepare as above, substituting 1 ½ cups whole wheat flour for 1 ½ cups all-purpose flour.