Oils, Sauces and Spreads ~ Oh My!!

I love dipping! I love to dip bread into Garlic Infused Olive Oil with Balsamic Vinegar; I love dipping veggies into a great Ranch Dip or Spinach Dip; I love dipping my pizza crust into that wonderful Garlic Butter; I love dipping fruit into that sweet pink cloud! So, in order to share my dipping frenzy, I'm giving you some of my best dips, oils and spreads. Enjoy!!


Fluffy Pink Cloud Fruit Dip

1 8oz Cream Cheese softened

1 Small Jar Maraschino Cherries, chopped (juice reserved)

1 Small Jar Marshmallow Cream

1 tsp. Almond Extract

1 8oz Cool Whip

Drain the cherries reserving the juice. Mince the cherries with a knife or in a food processor. Beat Cream Cheese until smooth. Blend in the cherries and about 1/2 of the juice (You don't want it to be drippy but the juice will thin the cream cheese out a bit). Beat in half of the jar of marshmallow cream and the almond extract. Fold in the Cool Whip until completely blended.



Infused Oils

• 1 cup of a spice like cardamom, cumin, star anise, cinnamon, cloves, or strong-scented herbs like rosemary, tarragon, chives, dill, mint, or oregano. You can use one herb or spice, or mix two of them.

• 4 or 4 1/2 cups canola, safflower, or other flavorless oil

• a bottle with an airtight seal

• a heavy-bottomed, nonreactive saucepan to heat spices

For a Hot Infusion

This method infuses the oil quickly, so you can use it soon after you've made it. By only heating half the oil initially, you won't waste the whole lot if you accidentally burn it.

1. Put about half the oil in a heavy-bottomed saucepan. Heat it, stirring constantly, over medium heat, until the spices start to sizzle and the oil bubbles a bit. If you have a candy thermometer, heat the oil to 140° F.

2. Cook for about 5 minutes. The oil should be very aromatic at this point.

3. Remove the pan from heat, transfer the oil and flavorings to a bowl, and allow to cool.

4. Taste the oil to make sure that it hasn't burned, and that it tastes strongly of the spices and herbs. If it doesn't, add more flavorings, and heat again.

5. Add the remaining plain oil to the flavored oil, strain through a cheesecloth if necessary, put the oil in bottles and store them in the refrigerator. It will keep up to 2 months (if made with olive oil, 1 month)

Tip
Store spices in airtight containers away from light. Whole spices will keep for about a year; ground spices last only a
few months.



Cold Oil Infusion

1. Bruise the herbs and spices a bit to release their flavors.
2. Place them in the bottle.
3. Add warm oil.
4. Cover and let stand for 2 weeks.
5. Taste the oil. If the flavor isn't strong enough, add more flavorings. Once the oil is infused, keep it in the refrigerator. It may get cloudy from the cold, but should clear up when it reaches room temperature. The oil should last, refrigerated, for up to 2 months.

Creamy Garlic Dip
3/4 cup sour cream
1/4 cup mayonnaise
1/2 tablespoon garlic powder
1/2 teaspoon crushed red pepper
1/2 tablespoon dried parsley

1. In a medium bowl, mix together sour cream, mayonnaise, garlic powder, crushed red pepper and dried parsley. Serve immediately or refrigerate overnight for full flavor.

Herb Cream Cheese Spread

4 ounces cream cheese, softened
1/4 cup sour cream
8 ounces shredded Monterey Jack cheese
2 tablespoons fresh minced parsley
2 tablespoons snipped fresh chives or finely chopped green onion, with green
1/4 tsp sea salt
1/2 tsp finely minced chili pepper or jalapeno (optional)

Combine cream cheese and sour cream; beat until well blended. Stir in shredded cheese,
parsley, chives, and Tabasco. Spoon into a serving bowl and chill thoroughly. Makes 2 cups of cheese


Fiesta Dip

1 8oz Cream Cheese, soft
1 8oz Sour Cream
1/2 tsp Cumin
1 15.5oz Jar of your favorite Salsa (if using restaurant style, use half a jar)
1-2 Chili Peppers, seeded and finely minced

Beat cream cheese until smooth then blend in the sour cream and cumin. Next add the salsa & chili pepper until all are thoroughly combined. Store in fridge until ready to serve. You can use this as a dip or spread it out on a platter and top it with taco toppings...lettuce, cheese, tomato, green onion etc.

Don't worry about the heat, even if you use a hot salsa, all the cream in this recipe will tone down the heat.

Pictures are Temporarily Unavailable

Please bear with me while I get photobucket working with me again. The pictures should be back in a couple of weeks but I'll keep blogging anyway!

Shannon

It's All About Biscuits, Baby!

I love a good biscuit! And I don't believe man has perfected a morning meal quite like Biscuits & Gravy! Over the years I've made breakfast gravy from sausage,bacon, ham and even hamburger and have enjoyed every one of them over steaming hot home made biscuits.

Now, if you eat biscuits from a can...Heaven help you! I know they're cheap and easy but there is just no substitute nor excuse for eating something like that when you could easily have one home made and without all the additives and preservatives...and without that weird canned flavor!I'm giving one teensy little "Shame on you" and then I'm done. On with the recipes.

My all time favorite biscuit recipe is for Kentucky Biscuits. It's a simple recipe...just as easy as any box of Bisquick and the results are buttery good! Since then I've miled a journey through biscuit world to find some of the most interesting recipes and I'm charting them here for you today.

If, by any chance, you have a fantastic biscuit recipe that doesn't include a mix, please send it my way in the comments box and I'll make sure it gets posted! I'll actually edit the blog so that your recipe appears on the front page with mine!


Kentucky Biscuits (my favorite)

* 2 cups all-purpose flour
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1 dash salt
* 1 tablespoon white sugar
* 1/2 cup butter
* 3/4 cup buttermilk


Preheat oven to 400*

Mix together flour, baking powder, baking soda, salt and sugar. Dump into a food processor. Slice butter into Tbsp sized pieces and drop them into the flour mixture. Close processor lid and pulse a few times until mixture resembles coarse crumbs.

Dump mixture into a mixing bowl and stir in buttermilk with a large spoon. Continue stirring while the batter becomes stiff and harder to stir. This takes about 4-5 minutes.

Turn dough out onto an ungreased cookie sheet and shape into a 8-10" square. Cut into 9 even sized pieces (like a tic-tac-toe board) but do not separate the biscuits. Brush with melted butter to cover the entire surface.

Bake in the middle of the oven for 15 minutes or until biscuits are golden. Separate and serve hot!



MASTER MIX FOR BISQUICK
Use this in place of Biscuit Mix or Bisquick in your recipes!

9 c. all purpose flour, sifted
1 tbsp. salt
2 c. shortening, that does not need refrigeration
1/3 c. double action baking powder
1 tsp. cream of tartar
1/4 c. sugar

Sift together all dry ingredients. Cut in shortening until it is the size of corn meal. Store at room temperature in tightly covered container. Will keep for 6 weeks. Measure mix lightly into container. Use as directed for Bisquick recipe.



Bubba's Beer Biscuits with Honey Butter
From Follow That Food
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 20 minutes
Yield: 12 to 16 biscuits


4 cups biscuit mix (see Master Biscuit Mix above)
1/4-cup sugar
1 (12-ounce) can beer
1 tablespoon butter, melted


Honey Butter:
1/2 pound butter
2 tablespoons honey

Bring Honey to room temperature and beat with a mixer for until smooth and light. While beating, drizzle in honey and continue beating until completely blended and smooth.



Sprite Biscuits


4 c. biscuit/baking mix (see Master Biscuit Mix above)
1 c. (8 oz.) sour cream
1 c. Sprite (or 7up)

ORANGE HONEY BUTTER:
1/2 c. butter, softened
1/3 c. honey
2 t. grated orange peel.

Place the biscuit mix in a large bowl. Combine the sour cream and lemon-lime soda; stir into biscuit mix just until combined. Turn onto a floured surface, knead 4-5 times. Roll to 1/2” thickness; cut with a 2 1/2” biscuit cutter. Place on greased baking sheets. Bake at 400 for 15-20 minutes or until golden brown.
In a small mixing bowl, beat the butter, honey and orange peel until fluffy. Serve with biscuits.
Yield: 1 1/2 dz. biscuits



Thyme and Cheese Biscuits


2 cups flour
3 tsp. baking powder
1 tsp. fresh minced thyme
1/2 tsp. minced fresh parsley
1/2 tsp. minced fresh rosemary
1/2 cup cheddar cheese
5 tablespoons butter
1/2 cup milk


Preheat over to 400 degrees. Grease a cookie sheet and set aside. Mix flour, baking powder, herbs and cheese in a large mixing bowl, using a fork. Cut in the butter. Mixture will be crumbly. Add the milk and stir until dough holds together, you may add more milk if necessary. Drop by large spoonfuls on the cookie sheet an inch apart. Bake 10-12 minutes.



Pecan Biscuits


2 1/2 cups biscuit baking mix (see Master Biscuit Mix above)
1/2 cup chopped pecans
1 cup whipping cream
2 tablespoons melted butter or margarine

Preheat over to 450 degrees. In a large bowl, combine baking mix and pecans. Add cream and stir until a soft dough forms. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/2 inch thickness. Use a floured 2-inch biscuit cutter to cut out dough. Place on greased baking sheet and brush tops with butter. Bake 7-10 minutes or until light brown.



Almond Biscuits with Berry Butter


2 cups all-purpose flour
1 tablespoon baking powder
1 tsp. salt
1/2 cup butter (1 stick)
3/4 cup
milk
1/2 cup toasted sliced almonds
2 tablespoons honey


Preheat oven to 450 degrees. Combine flour, baking powder and salt in medium bowl. Using a pastry blender cut in butter until mixture is crumbly. Combine milk, almonds and honey. Add to butter mixture, mixing just until flour is moistened. Knead dough gently; shape into a ball. Roll out or pat down dough on a lightly floured surface to 3/4 inch thickness. Using a floured 3 inch heart shaped cutter, cut out the dough, rerolling as needed. Place about 1 inch apart on unbuttered baking sheet. Bake 10-12 minutes or until golden. Serve warm with Berry Butter.

To make butter:

Place 1 stick softened butter, cut into pieces, 1/3 cup strawberry preserves and 1/4 cup sliced fresh strawberries in work bowl of food processor; process until smooth. Or, you may stir together by hand. Transfer to covered container; refrigerate until ready to use.



Yogurt Herb Biscuits


2 cups baking mix (see Master Biscuit Mix above)
2/3 cup plain yogurt or sour cream
2 tablespoons snipped parsley
1 tablespoon snipped chives

Heat oven to 400 degrees. Mix all ingredients until soft dough forms; beat an extra 20 strokes. Smooth dough into a ball on a surface dusted with baking mix. Knead 5 times. Roll dough 1/2 inch thick. Cut with floured 2 inch cutter. Place on ungreased cookie sheet. Bake until golden brown; 8-10 minutes. Makes 10-12 biscuits.



High-Rise Biscuits

1 cup cake flour
1 cup all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into 1/4-inch pieces
3/4 cup half and half


In a medium bowl, sift together the cake flour, all-purpose flour, cream of tartar, baking soda, and salt. Using a pastry blender, cut the butter into the flour until the mixture resembles small peas. Add the half and half; stir just until ingredients are moistened and dough forms a soft ball. Knead the dough in the bowl 2 or 3 times, just until smooth.

Roll the dough to about 3/4-inch thickness on a floured surface. Cut out biscuits with a 3-inch round cutter. Gather up dough scraps, re-roll, and repeat the procedure until dough is used up. Place biscuits on an ungreased baking sheet.

Bake biscuits in center of a 400° oven until golden brown, 12 to 15 minutes. Serve biscuits hot, with butter.
Makes about 12 biscuits.



Special Recognition goes to the makers of
CHEESE BISCUITS!

HERE'S ONE FROM PAULA DEEN!

2 cups self-rising flour

1 teaspoon baking powder

1 teaspoon sugar

1/3 cup shortening

3/4 cup grated sharp Cheddar

1 cup buttermilk

Salt

1/4 stick butter, melted



Preheat oven to 350 degrees.

In a medium bowl, mix flour, baking powder, salt, to taste, and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Sir in buttermilk all at one time just until blended. Do not over stir.

Drop by tablespoonfuls, or use an ice cream scoop, onto a well-greased baking sheet. Brush dough with melted butter. Bake for 12 to 15 minutes.


Mmmm Cheese Biscuits


2 cups all-purpose flour, sift before measuring
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon dry mustard
3 tablespoons butter
2/3 cup shredded sharp cheddar cheese
2 tablespoons chopped fresh parsley
3/4 cup milk plus a little milk for brushing tops


Sift together flour, baking powder, salt, and dry mustard; cut in butter. Stir in shredded cheese, 2 tablespoons chopped parsley, and milk. Mix together lightly with a fork, just until moistened. Turn dough out onto a floured surface and knead gently a few times, until smooth. Roll out about 3/4-inch thick and place on a greased and floured baking sheet. Brush tops with milk; bake at 450° 20 to 25 minutes, until browned.
Makes 1 dozen cheese biscuits.



Red Lobster Inspired Garlic Cheese Biscuits

Yields : 10 Biscuits

1 cup Milk
1/3 cup Mayonnaise
1 tablespoon sugar
2 cups Self-rising flour*
1/4 cup Cheddar or American Cheese
1/2 teaspoon Garlic POWDER -- not salt
3 tablespoons Melted butter or margarine
Muffin paper liners


You may use all-purpose (regular) flour, however biscuits will not rise much and have a denser texture; flavors should be about identical.

Original recipe does not say, but I would think you will want to shred the cheese.

In a 1 1/2 qt mixing bowl combine the milk, mayo, sugar, and flour. Beat on high speed with electric mixer for almost a minute, until smooth and completely combined. Using a rubber bowl scraper, streak the dough with the cheese. Batter should NOT be thin enough to pour; if necessary, add only enough additional flour so batter will "drop" from spoon.

Drop batter into 10 paper-lined muffin tins, or a greater number of tiny muffin cups. (Muffins tend to triple in size when baked; fill lightly.) Melt butter; mix in garlic, and brush tops of dough. You may shake 1 tsp additional cheese on each muffin if you wish.

Bake for 25-30 minutes, or until golden. Cool in pan on rack for 30 minutes.
These definitely should be served freshly baked and hot.


Here are some recipes that were requested by blog readers...

Whipping Cream Biscuits (gets rave reviews)

2 cups of self-rising flour
2 teaspoons of sugar
1 cup of whipping cream

Combine all of the ingredients into a stiff dough. Knead the dough and roll out to about 3/8” thick. Cut out the biscuits and bake in a greased pan for 10 – 12 minutes at 450 degrees.


BUTTERMILK YEAST BISCUITS

2 tablespoons warm water
1 tablespoon active dry yeast
2 1/2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sugar
1/2 stick melted butter
7/8 cup buttermilk
Place warm water in small bowl

Dissolve yeast in a small bowl of warm water with a pinch of sugar and flour. Set aside for 10 minutes until bubbles begin to form.

In a food processor or blender, add flour, baking soda and sugar. Process to distribute dry ingredients together well.

Add shortening and pulse until mixture is crumbly, like coarse cornmeal. Pour in buttermilk and yeast mixture.

Turn dough out onto a lightly floured board and knead together 2-3 times. Pat out or roll to a thickness of 1 inch.

Using a biscuit cutter, cut dough into 2 1/2 inch rounds and place on a baking sheet. Allow to rise for 30 minutes in a warm place.

Bake in a preheated 400°F degree oven 15-20 minutes or until golden brown.

Makes about 18.


Biscuits (using egg - From The Joy of Baking tested recipes)

2 1/2 cups (325 grams) all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1 tablespoon (14 grams) granulated white sugar (optional)

1/2 cup (113 grams) cold unsalted butter, cut into small pieces

3/4 cup (180 ml) milk

1 large egg, lightly beaten

Topping:

1 large egg, lightly beaten with 1 tablespoon milk


Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.

In a large mixing bowl, sift or whisk together the flour, baking powder, salt and sugar. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips). Add the milk and slightly beaten egg and stir until just combined. (The texture should be sticky, moist and lumpy.)

Place mixture on a lightly floured surface and knead the dough gently until it comes together and is a smooth dough.

Roll out dough to 1/2 inch (1.25 cm) thickness. Cut out biscuits with a lightly floured round cookie cutter. Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean. Remove from oven and place on a wire rack. Serve warm with butter.

Makes about 12 3-inch (7.5 cm) biscuits.


Here's another Recipe from a dear friend! Thanks Kerri

Cook's Country (an america's test kitchen mag) has a recipe in the latest issue called Cat Head Biscuits! They are, well, as big a s a cats head!

Here is the recipe: makes 6 biscuits
1 1/2 cups flour
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 tsp baking soda
1 tsp salt
8 tablespoons (1 stick) butter cut into 1/2 inch pieces and softened
4 tablespoons shortening cut into 1/2 inch pieces
1 1/4 cups buttermilk (sub 1 tablespoon lemon juice into 1 1/4 cups milk, let sit 10 minutes)

Preheat oven to 425. Grease 9 inch cake pan. Combine flours, bp,bs, and salt. Rub in butter and shortening,til mixture resembles coarse meal.
Using a 1/2 cup measure or spring loaded ice cream scoop, transfer 6 heaping portions of dough into prepared pan. Placing 5 around the pan and 1 in the center.
Bake until golden and puffed,20-25 minutes. Cool in pan 10 minutes, then transfer to wire rack. Serve.


Enjoy your biscuits! Can't you just taste them now?!

With love in the mix,
Shannon

MckLinky Post Below

Scroll through the MckLinky to find websites and blogs that might be of interest to you. There's all sorts of interests for cooks, moms, crafters etc. Check it out!

Shannon

Blog Hop

Thai One On!

I love Thai food. And while living in Malaysia, I was able to eat my fill of it. So happy was I! I wanted to share some recipes with you that I've managed to get from the locals. I hope you'll try them and enjoy!



Thai Chicken Fried Rice

6 oz Boneless chicken breast
2 Tbsp Canola Oil
2 Cloves Garlic, chopped
2 tsp Medium Curry Paste(use a Thai paste, not an Indian curry paste)
1 lb Cold Cooked Rice
1 Tbsp Light Soy Sauce
2 Tbsp Thai Fish Sauce
Large pinch of Sugar
Freshly ground black pepper

1. Using a sharp knife, trim the chicken, discarding any fat and cut into small cubes. Set aside.

2. Heat a wok or large frying pan, add the oil and , when hot (but not smoking hot), add the garlic and cook for 10-20 seconds or until just golden. Add the curry paste and stir-fry for a few seconds. Turn up the heat, add the chicken and stir-fry for 3-4 minutes or until tender.

3. Stir the cold cooked rice into the chicken mixture, then add the soy sauce, fish sauce and sugar, stirring well after each addition. Stir fry for 2-3 minutes or until the chicken is cooked through and the rice is piping hot.

4. Check the seasoning and if necessary, add a little extra soy sauce. Turn the rice and chicken mixture into a warmed serving dish. Season lightly with black pepper and garnish with green onion. Serve immediately.


Grace Notes: I've been told that the best way to cook Asian food in a wok is to have the heat on very high and cook it fast. For this reason, you want your chicken pieces small and uniform in size so that some pieces are not over-done while others are still raw in the middle. Also, the pan should be hot enough that you can see the rice hopping around a bit. The heat makes the rice jump in the pan. This is not a slow cooking recipe...it should all come together very fast!




Szechuan Beef

1 lb Beef Fillet
3 Tbsp Hoisin Sauce
2 Tbsp Dry Sherry
1 Tbsp Brandy
2 Tbsp Peanut Oil
2 Red Chilies, seeded and sliced
8 Spring Onion, chopped
2 Garlic Cloves, chopped
1 inch piece Fresh Ginger, peeled and cut into match sticks
1 Carrot, peeled, sliced length-way and cut into shot lengths
2 Green Peppers, seeded and cut into 1 inch pieces
1 8oz can Water Chestnuts, drained and halved or sliced

1. Trim the beef, discarding any fat or grizzle, then cut into 1/4" strips. Place in a large bowl. In another bowl, stir the hoisin sauce, sherry and brandy together until well blended. Pour over the beef and turn until coated evenly. cover with plastic wrap and leave to marinate in the fridge for at least 30 minutes.

2. Heat a wok or large frying pan, add the oil and , when hot, add the chillies, spring onions, garlic and ginger and stir-fry for 2 minutes or until softened. Using a slotted spoon, transfer to a plate and keep warm.

3. Add the carrot and peppers to the wok and stir-fry for 4 minutes or until slightly softened. Transfer to a plate and keep warm.

4. Drain the beef, reserving the marinade, add to the wok and stir-fry for 3-5 minutes or until browned. Return the chili mixture, the carrot and pepper mixture and the marinade to the wok. Add the water chestnuts and stir-fry for 2 minutes or until heated through. Garnish with sprigs of coriander and serve immediately with noodles or fried rice.


Grace Notes: All these sauces should be available in the Asian food aisle at the grocery store. Remember Asian cooking is fast so you'll want to have everything prepped ahead of time to be able to toss it into the wok. Happy Eating!



With Love in the Mix,
Shannon

Blog on Hold

Blogger is sick and won't be posting any blogs until it's safe to be around food again! LOL ;)

Shannon