Friday, November 25, 2011

Buttermilk Biscuits


  • 2 cups flour
  • 1 cup pastry flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 16 ounces butter, cut into very cold small cubes
  • 1 c. buttermilk
Preheat oven to 375 degrees.

In a bowl combine dry ingredients, cut butter into dry ingredients with fingers or pastry cutter, so mixture resembles coarse crumbs.  Add buttermilk, stir until incorporated, knead dough briefly. do not over handle dough.

Press dough out into a rectangle on greased sheet pan, cut into squares, separate.  Bake 15-18 minutes.


Saturday, November 12, 2011

Cowboy Potatoes

This recipe is my tribute to relocation, from warm sea breezes in Florida, to HOT HOT Arizona.  We arrived July 29, 2011,  just in time for the record heat in August,  many days above 110 degrees, ridiculous!  Cooler weather has finally arrived, we may survive...


  • 3 pounds red potatoes, ¼'d
  • ¼ cup olive oil
  • 1 onion, diced
  • 1 teaspoon chopped garlic
  • 1 tablespoon chili powder
  • ¼ teaspoon cayenne(or less)
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon ground pepper, fresh ground, 

Preheat oven to 425.  Combine spices.  Toss potatoes in olive oil and spread out on sheet pan.  

Bake for 40-50 minutes until nicely  browned.  

Halfway through baking toss garlic and onion with potatoes, and sprinkle spice mixture.  Allow potatoes to develop nice brown crust, stirring to avoid over browning.

Friday, November 11, 2011

Pumpkin Scones A and B



  • ¼ cup buttermilk
  • ½ cup pumpkin
  • 1 teaspoon vanilla
  • 1 ½ cups self-rising flour(or all purpose flour and 2 teaspoons baking powder)
  • ⅓ cup wheat germ
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ½ teaspoon ginger
  • 8 tablespoon butter chilled, cut into 1/2" cubes
  • buttermilk for brushing, and raw sugar
Preheat oven to 400 F.  Mix buttermilk, pumpkin, and vanilla, set aside.

Whisk together flour, wheat germ, brown sugar, cinnamon, allspice nutmeg, and ginger.  Add butter, cut in with pastry cutter, or rub with fingers to form coarse meal.  Stir in wet ingredients until dough comes together in small clumps.  Gather dough and form ball.  Press ball into circle on oiled sheet pan. Cut into 8 wedges.  Brush with buttermilk and sprinkle with raw sugar.

Bake 25 minutes or until golden.



  • 2 cups flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 6  Tablespoons butter
  • 1/2 cup canned pumpkin
  • 1/4 cup plain yogurt
  • 1 egg
  • 1 cup powdered sugar
  • 1-2 T milk
Preheat oven 400.

Combine dry ingredients in a large bowl.  Cut butter into small pieces, then cut into dry ingredients with a pasty cutter or rub with fingers to form a coarse meal.

Make a well in the center and add yogurt, pumpkin and egg.  Briefly mix until dough comes together.   Make a ball, then press the dough into a circle on a greased sheet pan.  Cut into wedges and separate slightly before baking.

Bake for 15 minutes.  Prepare glaze by adding milk to powdered sugar.  When scones are cool, cover each scone with glaze.