Daily Archives: June 1, 2012
Just like starting a new day, the only way to start a month of creativity is with a good creative breakfast. So for June 1 I created Jamón y Huevos Rancheros … a variation of the traditional southwestern dish that blends Applewood Smoked Ham, fried eggs, a shredded Mexican Cheese blend and tomato salsa. On the side … tropical mixed fruit and buttered whole wheat toast. Also to feed the brain, my puzzle a day calendar.
JUNE 1, 2012
This morning I woke up with a craving for hot biscuits right out of the oven. Unfortunately, I didn’t have any canned product in the refrigerator. That meant I had to do it the long way … so I headed for the recipe drawer. And would you believe it, 20-minutes later this was sitting on my kitchen table.
This meant that the first recipe I found was my mother’s NO FUSS NO MUSS biscuit recipe.
2 cups of flour
3 tsp. baking powder
1 tsp. salt
⅓ cup light flavored olive oil
⅔ cup milk
Sift dry ingredients in a bowl. Measure oil and milk in a cup. Do not mix, but pour them into the flour mix and stir with a fork until all the flour is mixed in a ball of dough. Place the ball of dough between two sheets of parchment paper, and roll it out until it is about a half-inch thick. Remove the top sheet of paper and cut the dough into individual biscuits with a cutter or a glass. Place on an ungreased baking pan. Place in a 475〫oven for 10 to 12 minutes.
I saved part of the dough to make some cinna-minis. Form the trimmings from the cutouts into a ball and roll it out between the paper until it is about a quarter-inch thick. Sprinkle with some cinnamon and sugar and roll it into a tight tube. Slice into six equal pieces and place in a muffin pan cut side down. Bake for 10 to 12 minutes. Remove from the pan while hot, or before the sugar has a chance to harden and glue them to the pan.
Bite sized and twice as tasty!