Document 82251

Wednesday, September 7, 2011
‘Grands’ are more than just biscuits
ot everyone is born
with a wooden spoon
in their mouth. Yes, I
mean wooden — that is my term
for someone who has the talent
to feed people and feed them well
with little or nothing to work
with. My Mother shoved a wooden spoon in each of her girls’
mouths; we had no choice in the
matter and I am glad we learned
to cook early. Because the longer
you have a skill, the better you are
at it later in life.
I would also like to also say that
versatility has played a big role in
my success in the kitchen. One
minute I’m going thru my vast
cookbook library looking for that
special recipe that will turn hardas-a-rock Florida pears into a
taste sensation. The next minute
I’m in my back yard battling
angry squirrels for pecans to
3.Refrigerate several hours.
4. Allow to come to room temperature.
5. Cut in half and roll out on a
lightly floured surface.
6. Cut into rounds.
7. Place on a baking sheet lined
with parchment paper and bake
in a preheated 350°F oven 8-10
minutes, or until golden.
Optional: Cut a hole in the center of every other cookie. Put a
spoonful of jam on top of the
whole cookies and set the cookies with the hole on top to
expose the jam. Baking time will
increase several minutes.
K 1 1/2 cup all-purpose flour,
mixed with 1 teaspoon baking
powder and 1/4 teaspoon cream
of tartar and pinch of salt
K 1/2 cup (1/4 pound) butter or
solid shortening
K 1cup granulated sugar
K 1extra large egg
1full teaspoon vanilla
K 7 teaspoons sugar mixed with
K 1 teaspoon cinnamon
1. Preheat oven to 400°F.
2. Combine the flour, baking
powder, cream of tartar and salt.
Sift together if you like. It really
doesn’t make any difference with
3. Cream the butter and sugar
together until light and fluffy.
4. Beat in the egg and vanilla.
5. Add the flour mixture.
6. Roll into small balls. With a
teaspoon, drop 1 inch apart on a
greased or parchment covered
cookie sheet. Press down on
each with your hand or a spatula
to flatten. Sprinkle with the
7. Bake 10 minutes or until light
This recipe may be doubled for 2
pans. Freeze one for another
K 3 ounces semi-sweet chocolate
K 1/2 cup (1/4 pound) butter
(Remove from refrigerator 15
minutes prior to beating)
K cup granulated sugar
2 extra large eggs
K 1 teaspoon vanilla
K 1/2 cup all-purpose flour
1. Preheat oven to 350°F.
2. Melt the chocolate on a plate
set over a small pot of simmering
water. Place a top over the
chocolate. Do not stir.
3. In a large bowl, beat the butter
and sugar together with a handheld electric mixer. Add eggs,
one at a time.
4. Add the vanilla. Add the melted
5. Add the flour.
6. Spoon the mixture into a disposable 8X8 aluminum pan. Bake
20-30 minutes.
make some not-so-homemade
pecan sticky buns.
“What do you mean, Ze’, notso-homemade?” Well, I have a
kitchen secret: I don’t make
everything from scratch all the
time. I know, you are gasping but
it’s true.
In fact, when I’m experiencing a
food-related emergency, a can of
Grands Biscuits often bails me
out. I know, canned biscuits have
been on the market since the late
70’s and were considered the
modern woman’s biscuit. But
today they are so much more. In
fewer than 30 minutes, you can
have a meal and a dessert all in
one muffin pan. All you have to
do is turn on the oven. Grands
Biscuits are great to make ahead
and leave out on the counter for
the kids’ afterschool snack. Just
pop them in the microwave for a
few seconds or not. The “Practical
Potwatcher Mary” did make a
good point last week: cooking for
one can sometimes be a daunting
task. My answer: Grands Biscuits.
Make the following recipe. Eat
what you like, wrap up the rest
and freeze until later.
K 110-count Grands Biscuits
K 1 to 11⁄2 cups of leftover Sloppy Joe (or
you can make it ahead of time)
K 1⁄2 cup of chunky apple sauce
K 1 teaspoon apple pie spice or allspice
K 1⁄4 stick of butter (room temperature)
Preheat oven to 400 degrees
1. With a paper towel, take soft butter and
grease a 6-cup large muffin pan (this pan
is larger than the standard cupcake pan).
You can use a smaller cupcake pan but
that will require fewer biscuits.
2. Take each biscuit and place on a lightly
floured surface and with a rolling pin or
glass flatten out biscuit to almost double
its size.
3. Place 2 tablespoons of Sloopy Joe mixture in the center, grasping the edges and
making sure filling doesn’t spill. Then
place in greased muffin pan. Repeat with
4 biscuits.
4.Pour applesauce, softened butter and
spice into a bowl and stir (you will still see
butter in the sauce) and do the same with
the remaining biscuits and fill with applesauce mixture and place in the same muffin pan. Since there will be some empty
wells in the next batch you bake fill empty
wells part of the way with water.
5. Bake for 12-15 minutes in the center of
oven until golden brown.
6. Remove from oven let cool for 510mintues. Filling will be hot. Serve when
ready with your favorite coleslaw or salad.
Aren’t Grands … Grand? Want
more grands biscuit ideas visit my
Facebook page “Get Cooking with
Ze’ Carter”.
Ze Carter
Do you have a food related question
or a restaurant you think I should
visit? Let me know and you could
win a free kitchen product, meal or
even a grocery store gift certificate.
Email [email protected] or mail to
Get Cooking w Ze’ Carter 124 S
Joanna Ave, Tavares, FL 32778.
Preserving food: Back to basics
This is a time of abundance for gardeners, a time to reap, to share and to
save some of the harvest for the winter
and next spring.
Among the three most popular ways to
preserve the garden’s bounty are two of
the most ancient, drying and freezing,
and the most recent, canning. Pickling,
fermenting and curing have their applications, too, but the ways of making
sauerkraut, mead and bacon are becoming the province of professionals.
Whether you’re putting up a couple of
quarts or a truckload, the principles are the
same, says Steve Cory, owner of Cory’s
Kitchen at Sweet Berry Farm in Middletown,
R.I. Cory cans thousands of jars of jams that
not good enough for my
children. Period! But,
who has the time to
bake? If there are not too
many ingredients and
they are easy to just toss
together without fuss, it
takes just a little extra
time to bake your own
cookies and square cakes
than to use a mix or get
into your car and go to
the store to buy readymade stuff. And, you can
double recipes to freeze
for weeks ahead.
King Arthur Flour
recently released an
are shipped all over the world.
Preserving fruit with honey or sugar
was known to ancient cultures, according to Brian A. Nummer of the National
Center for Home Food Preservation at
the University of Georgia. Only since the
relatively recent discovery of bacteria,
however, have preservation practices
become more sophisticated and sanitary.
Deviate from standard practices, and
“you can kill someone,” says Martha
Smith Patnoad, cooperative extension
professor and food-safety education specialist at the University of Rhode Island.
She and Cory agree that the “Ball Blue
Book of Preserving” is the essential reference and recipe book for preserving food.
Patnoad also recommends the website
unbleached cake flour
blend that is free of any
added chemicals. The
blend aims to produce
cakes that are mediumfine with a moist crumb,
and King Arthur claims
that the final cakes will
be lighter, less greasy, and
less dense than those
made with all-purpose
flour. The unbleached
blend is not organic, but
it is made without chemical bleaching. You might
want to also try organic
pastry flour that has a
lower gluten content than
all-purpose flour and is
suitable for making
cakes, cookies, quick
breads, scones, or other
baked goods that are better with a lighter texture.
The final products made
with organic pastry flour
still might be a bit denser
than those made with
bleached cake flour,
Try the recipes below
— just for fun! Your kids
will love you. The neighbors’ kids will love you.
Their parents will hate
you. Or, maybe they will
begin baking their own
cookies and cakes.
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