Ginger-Pecan Scones

Ginger-Pecan Scones

Ingredients

3 cups all purpose flour

2/3 cup plus 1 tablespoon sugar

1 tablespoon baking powder

1 1/2 teaspoons ground ginger

 ¾ teaspoon salt

1/2 teaspoon baking soda

12 tablespoons (1 1/2 sticks) chilled unsalted butter, grated into flour mixture

1 1/3 cups pecan halves, toasted, chopped

1/2 cup plus 3 tablespoons chopped crystallized ginger (about 4 ounces)

1cup plus 1 1/2 tablespoons buttermilk

1 1/2 teaspoons finely grated peeled fresh ginger (Cheat with the tube ginger)

1 teaspoon vanilla extract

 

Preparation

Preheat oven to 425°F. Line large baking sheet with parchment.

 Whisk flour, 2/3 cup sugar, baking powder, ground ginger, 3/4 teaspoon salt, and baking soda in large bowl.

Toss in pecans and 1/2 cup crystallized ginger.

Add Grated butter; using fingertips, blend butter into flour until coarse meal forms.

Whisk 1 cup buttermilk, grated ginger, and vanilla in measuring cup.

 Form well in center of dry ingredients. Add buttermilk; stir with fork until moist clumps form.

Transfer to lightly floured surface. Knead just until dough comes together; divide in half. Form each half into 61/2-inch disk. Cut each disk into 6 wedges.

Transfer to sheet. Brush with 11/2 tablespoons buttermilk. Sprinkle with 1 tablespoon sugar and 3 tablespoons crystallized ginger; press to adhere.

Bake scones until golden and toothpick inserted horizontally into center comes out clean, about 15-18 minutes. Cool scones on sheet on rack.

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Flakey Buttermilk Biscuits

 

Flaky Buttermilk Biscuits

 

Ingredients

 

3 cups AP flour  (Use White Lily if you can find it)

2 TBSP Sugar

4 tsp baking powder

½ tsp baking soda

1.5 tsp salt

16 TBP FROZEN BUTTER (Divided)

1.25 cups buttermilk

 

Instructions

Sift all ingredients but butter and buttermilk

Grate 14 TBSP butter into sifted ingredients

Add buttermilk 

Bring together with a large fork in a mixing bowl.

Turn onto floured surface and pat out into large rectangle.

Fold into thirds twice

Cutout with a round cutter making sure you don't twist as you cut.

Put onto parchment paper on cookie sheet.

Use remaining butter to be melted  in the buttermilk cup  and brush on top of biscuits.

Cook in a 425 degree oven for 15 minutes.  If they are golden brown... you have achieved biscuits

 

Cook in a 400 degree oven for 22 to 25 minutes.

Sarah's Soft Sugar Cookies

 1 cup Sugar

1 cup Shortening

1 cup Sour Cream

3 Egg Yolks

1 tsp Vanilla

3 cups Flour

1 tsp Salt

1 tsp Baking Powder

1 tsp Baking Soda

Instructions

Cream Shortening and Sugar

Add to the sugar mixture

    Egg Yolks, Sour Cream and Vanilla

Combine:

    Flour, Salt, Baking Powder and Baking Soda 

Combine sugar and flour ingredients and CHILL FOR TWO HOURS

Cut out shapes and bake at 350 for 10 to 12 minutes

    

Wings by Aaron

 

Wings

Oven temp: 425 degrees

Combine the following in Ziploc bag:

1/3 cup – Flour

1 Tbsp - Paprika

1 tsp - Garlic Salt

1 tsp - Black Pepper

1/4-1/2 tsp – Cayenne

½ tsp ginger

½ tsp coriander

Shake to mix, then add:

Wings (10-20, depending on size)

Line baking sheet with Parchment paper and melt:

3-5 Tbsp - Butter

(on tray, in warm/hot oven)

Add coated wings to pan and turn to coat.

Bake 30 minutes, turn & bake another 15 minutes (or until done & crispy).

I also like to pull the wings out 5 early and sauce them then back into the oven for 5 more minutes.

Sauce

In a small saucepan, combine:

3 cloves - Garlic, minced/crushed

4 Tbsp - Honey

2 Tbsp - Soy Sauce

2 tsp - White Vinegar

½ tsp ginger

½ tsp coriander

Cook over medium heat, stirring frequently until slightly bubbly (sauce will still be fairly thin).

Pour over wings & serve.

Fig Jam (Christmas in your mouth)

 This sweet fig jam is so easy to make at home! With its unique taste, it goes perfect with either sweet or savory dishes like scones, muffins, breads, or cheeses.

Ingredients

 2 pounds figs, stemmed and cut into ½-inch pieces (about 4 cups sliced figs)

 1½ cups (10.5 ounces) granulated sugar

 ¼ cup water

 ¼ cup lemon juice

Pinch of salt

1 vanilla bean, split and seeded (optional)

 1 cinnamon stick (optional)

1/8 tsp cloves, ground

¼ tsp nutmeg

1 3-ounce package of pectin

 Instructions

 In a medium saucepan, large enough to fit the figs, place all ingredients (if you add vanilla, add both the pod and seeds) and bring to a boil until sugar dissolves, stirring occasionally.

Reduce heat to low and cook figs, uncovered and continuing to stir occasionally, for 30-60 minutes or until the liquid is thick and sticky and drops heavily from the spoon.

Remove from heat and discard vanilla pod and cinnamon stick.

 For a chunky jam, gently mush large pieces of figs with a fork or potato masher; for a smoother jam, process in a food processor.

Spoon jam into jars, leaving ¼ inch space and close with lid.

 Let cool to room temperature, then refrigerate.

 Store jam in the refrigerator for up to 2 months.

 

Or can them in a hot water bath and it will last for a year in your pantry.

Gammy Sue’s Cream Cheese Pound Cake

 

Ingredients

3 cups granulated sugar

8 oz. cream cheese

12 ounces butter

6 eggs

1 TBSP Vanilla (almond or lemon as options)

3 cups flour

Method

Beat room temperature cream cheese, butter and sugar together for 3 to 5 minutes.

Add room temperature eggs one at a time.

Add Vanilla and beat for 30 seconds.

Add flour slowly and mix well.

Spray your Bundt pan and fill with filling.

Place in a cold oven set to 300 degrees and bake for 1.5 hours.

When a toothpick comes out clean, the cake is done.

Turn out onto your serving plate and wait till cool to frost.

Serve with fresh fruit and whipped cream.

Can be served with powdered sugar or any other glaze.

 

 

North Carolina Hush Puppies

 

 

Ingredients:

Dry Ingredients

            1/4 Teaspoon Baking Soda

            1 Tablespoon Flour

            1/4 Teaspoon Salt coarse

            1 Cup Cornmeal

Wet Ingredients

            1/2 Cup Buttermilk

            1 Teaspoon Sugar

            1/4 Cup Water

            1 Egg beaten

 

Directions:

1. Mix all dry ingredients together.

2. Then add egg, buttermilk, and water.

3. Drop by spoonful into hot deep fat. Fry to a golden brown. (If a deep pot is used, the hush puppy will float to the top when done).

 

Chef’s note:  Lots of people add finely chopped onions or jalapenos to the batter.  It is only limited by your imagination.  Nephew Frank thinks about adding bacon to his every single time.

I like mine plain with butter to dip the finished product in.  It is how my family raised me.