Wednesday, January 6, 2016

Buttermilk Biscuits from Auntie E's Kitchen

There are a view things I like to use to make life easier in the Kitchen. First thing is a *Pastry cloth or a thin cotton towel. I add flour to it rubbing it into the cloth. fold it by first the two ends meet in the center, then fold the opposite sides to the middle. then fold to cloth in half. put in a large Baggie and store until needed. Second thing is a Pastry cutter.  Third thing is Parchment Paper.
 the trick is not to over mix the dough. A Light touch does it.


 

Buttermilk Biscuits

2 cup flour
1 Tablespoon Baking Power
1 Teaspoon Baking soda
1/2 teaspoon Salt
1 Tablespoon Sugar
4 Tablespoon Crisco Butter flavored Shortening
10 oz Buttermilk

 Sift together the first 5 ingredients,
Cut in the Shortening, using a cutting  in tool or two knives ( using a scissor action)
Stir in Buttermilk til  flour is blended, do not over mix.
Turn out on a floured surface ( I use a kneading cloth )
 rolls out into a 1/2 inch circle
Cut with a 2.5 inch round cutter. ( hint in order to not re-roll the dough, use a method of  tucking the cut edges in to make a round piece, by doing this you will never have to rework the dough. Which causes the biscuits to turn out flat and tough)

Place on a Parchment paper lined Cookie sheet or Jelly roll pan.
Bake at 375 for 12 minutes, or until lightly brown tops and bottoms.

Recipe copyright 2016 by "Auntie E Cookbook/M Dubros"

* the link shows you how to make one and use it.

Wednesday, December 2, 2015

Auntie E's Easy Pumpkin Spice Bundt Cake.

This is a super easy recipe  I created. It was early morning and I wanted something sweet for Breakfast. Being it is the holiday time,  Pumpkin Spice is the in thing. Latte's and muffins are all the rage in the coffee shop and Bakery. So, here is an easy Pumpkin Spice Bundt Cake. It takes about 10 minutes to prepare and 60 to cook.

Auntie E's Easy Pumpkin Spice Bundt Cake.

Mix together,

2 1/2 cups of Flour
2 1/4 cups Sugar
1/4 teaspoon each of Ground ginger, Ground Cloves and Ground Allspice.
1 teaspoon  Ground Cinnamon
3/4 teaspoon of Ground Nutmeg.
1 1/2 teaspoon Baking Soda.
1 1/4 teaspoon of Salt.
 Set aside.

In a mixer add:

3/4 cups Crisco liquid vegetable oil.
1/2 cup Half and Half.
15oz  of Puree Pumpkin.
3 Large eggs.
1/2 Tablespoon of Silver Cloud Estates Butter, Natural flavor blend ( sugar free)*
1/2 Tablespoon of Silver cloud EstatesPumpkin Pie Natural Flavor (sugar free)*

Blend on medium until well blended,
Add the Flour Mixture and blend until smooth.

PreHeat oven to 350 Fahrenhiet,  lightly Grease and flour a bundt pan, Pour the  mixture into the pan and bake in preheated over for 60 to 70  minutes. until a cake tester comes out clean.
Once out of oven let cool 15 minutes, put serving tray on top and invert.

* I use the Silver Cloud Estates brand. There are Sugar and Gluten free and I find the flavors do well in baking. You can get these through their site ( as link in the recipe) or on  Amazon. some Cake supply places carry the brand also.

copyright 2015 by "Auntie E Cookbook/M Dubros"

Wednesday, November 25, 2015

Moms Holiday Stuffing



My Mom loved making this recipe and the family enjoyed it every Thanksgiving and Christmas. My Baby Brother called me up to get it yesterday. So, I decided to add it to my cookbook. I have modified it to make it easier to make. However the same flavors are there.

Mom C's Stuffing

7oz package of Diced Mirepiox ( Celery , onion and Carrots diced)
4 hard boiled eggs diced.
2 teaspoons Dried Sage
1teaspoon dried thyme ( *or 2 sprigs of fresh thyme, remove stems)
1 teaspoon dried rosemary ( *or1 tablespoon  fresh Rosemary)
* if using fresh process them in a  clean coffee grinder til finely chopped.

1 -12oz package of Potato bread Soft cubed stuffing ( unseasoned), you can use the hard kind but make sure it is unseasoned.


1- 32oz turkey or chicken broth
about 2 tablespoon bacon grease.
the Liver, gizzard and neck of the turkey( usually in the turkeys cavity).  This you will cook . brown  them on medium heat in the Bacon grease and then add the Turkey or chicken Broth bring to simmer and low heat  to simmer cook for 20 minutes. remove from heat, remove turkey parts , reserve the broth. Dice  the meat,the neck will need to be shredded and chopped. ( I do not use the heart or gizzard, feel they are too tough, however my mom used the gizzard).  set the broth  and meat aside.

In a large bowl, mix the Mirepiox , eggs and spices together, mix in the meat, stir together. add the bread and mix well.
Start pouring in the Broth about 1/2 of it , mix well. You will keep adding the broth until the bread mixture hold together, ( DO NOT Soak)  Just until it comes together like moist bread. Depending on if you use fresh or dried bread cubes. you will use more liquid for the dried.
Place in a 2 qt buttered baking dish ( if you are using a glazed or non stick dish you do not have to butter the dish)

Refrigerate for at least 1 hour (can be made the day before.)

bake in a 350 F. oven for 1 hour or until heated all the way through.

copyright 2015 by "Auntie E Cookbook/M Dubros"