Have at last found a milk producer from whom i can get real milk again. However, they don’t do butter, so skim off the cream from the jugs i purchase and shake it for butter. Shaking separates the butter from the buttermilk. Perfect for buttermilk biscuits.
2 cups Sunrise Mills Flour (or other all purpose)
1 tablespoon baking powder
¾ tsp salt
½ tsp baking soda
5 tablespoons chilled butter
1 cup buttermilk
Preheat oven to 425˚F. In a large bowl, sift together flour, baking powder, salt, and baking soda. Using a pastry blender or I just use my fingers, cut the butter into the flour mixture until coarse crumbs form.
Add the buttermilk, tossing with a fork until a dough forms.
Turn dough out onto a lightly floured surface. Gather into a disk. Knead lightly a few times just until smooth.
Pat the dough to ¾ inch thick. Using a biscuit cutter or a glass dipped in flour, cut out biscuits. Place the biscuits 2 inches apart on a pan or cast iron skillet. Gather dough trimmings and pat to ¾ inch and cut out more biscuits.
Bake the biscuits until golden 12-15 minutes. Serve hot.
NOTE: to produce flaky biscuits, take care not to over handle the dough.
Nearly every birthday my children had, especially as they grew older, they would request that their Great Aunt June Lamme would make them a chocolate Texas Sheet Cake. Yummy! I made it for the boys’ October birthdays this year (2019) for a small gathering at our traditional weiner roast birthday celebration.
Grandma’s Texas Sheet Cake
2 sticks (1 cup) butter
1 cup water
1/4 cup cocoa
2 cups flour
2 cups sugar
1 1/2 teaspoon baking soda (bicarb of soda)
1/2 teaspoon salt
1/2 cup buttermilk*
1 teaspoon vanilla
Bring to boil: butter, water, and cocoa. Sift flour, sugar, soda, salt into a mixing bowl. Pour in boiled mixture and mix. Then add eggs, buttermilk, and vanilla. Pour batter into a buttered 15″ x 12″ pan. Bake in a preheated 350°F oven for 18-20 minutes.
*i rarely have buttermilk on hand, add 1 teaspoon lemon juice to 1/2 cup milk and stir – wait 10 minutes and voila! buttermilk. OR i mix 1 tablespoon dried powdered buttermilk to 1/2 cup water.
1 1/2 cup sugar
6 tablespoons milk
6 tablespoons butter
1/2 cup chocolate chips (or 3 tablespoons cocoa)
Boil together all ingredients until soft boil stage, beat until cool. Frost cake.
Now, this recipe assumes you’ve cooked a bit, so be sure and stir often ingredients on the stove and don’t use high heat. Also, you may need to let the icing or the cake cool a bit before spreading the frosting or it could melt and slide off.
I rarely make or using icing anymore – we simply don’t need the extra calories and this cake is rich enough to go without. Dust a bit of powdered sugar on top and/or serve with ice cream or any favorite topping.
In a large bowl, whisk together all of the pancake mix ingredients. Store in an airtight container for up to several months.
TO MAKE PANCAKES:
Combine 1 1/3 cup of the pancake mix with the water, egg, butter or oil, and vanilla (if using).
Drop by 1/4 cup-full into a greased hot skillet set over medium heat. Cook until edges appear dry and bubbles appear on the surface, about 2 minute. Flip and cook another 1-2 minutes on the other side.
Serve immediately as desired, or keep warm in a 200 degree oven until ready to serve.
baking tip:PANCAKE MAKING TIPS
Starting with room temperature liquid and eggs will prevent the melted butter from solidifying into tiny droplets when you add it to the wet ingredients, OR you can stir in the melted butter at the very end after you’ve combined the wet and dry ingredients.
Whisk the wet and dry ingredients only until just combined, do not over mix the batter. It’s okay if it’s a little lumpy. This will produce a more tender pancake.
I prefer to use a cast iron skillet or griddle for pancakes, as it creates a great golden exterior.
To keep pancakes warm and crisp until you’re ready to serve, place them in a single layer on a sheet pan in a 200 degree oven.
Pancakes freeze really well! Place a sheet of parchment paper or wax paper in between each pancake inside a ziplock bag or plastic container. Store for up to 1 month. Reheat in the toaster.