Cheesy Garlic Biscuits

These lovely, tender biscuits are packed with the flavors of cheddar cheese, garlic and butter. The original recipe came from a war time cookbook my grandmother kept on the shelf. I have substituted fresh milk and butter for canned milk and oleo. I call it revisionist history/cooking. That is a joke...okay?

 The bottom line is this, the biscuits are super with any kind of meal or just a big salad. Try them!
2 cups sifted all purpose or white spelt flour
3 teaspoons baking powder
1 teaspoon salt
4 tablespoons butter, cold, cut into small chunks
1 cup milk
1 large clove garlic, minced
1 tablespoon parsley flakes
2 tablespoons butter, melted
1 cup finely shredded medium to sharp cheddar cheese
Preheat oven to 450F. Lightly grease a baking sheet.
In a large bowl, mix the flour, baking powder, salt.

 Cut in the butter with a pastry blender or a fork

until it looks like coarse crumbs.

Add the garlic, I used a press this time instead of mincing, either works well.

Stir in the cheese.

Add the milk, stirring just until combined. Do not over mix or the finished product will be tough and chewy.

Drop by spoonfuls on to the baking sheet.

 Bake 12-15 minutes until golden. While baking, stir the parsley into the melted butter.
Brush the biscuits with the butter mixture as soon as they come out of the oven.

Break one open, start nibbling, you won't be sorry.

How to Cut a Fresh Pineapple

Here is a quick "how to" for anyone looking for basics.
Select one that is golden on the bottom, not green and hard all over. It should be fragrant, if you can't smell pineapple then it isn't ripe.
Twist off the top.

Slice off each end.

 Stand on end.

 Slice down each side to remove the outer rind.

 This is the core in the center.

 Slice down next to the core.

 Toss the core into the compost, your garden will appreciate you.

 Cut each piece into long slices.

 Then line up the slices and cut into chunks.

Enjoy!

Cornbread Visits Greece

I really enjoy a good cookbook, they have to have an abundance of photos, after all we "eat" with our eyes first. I had looked at several, when perusing the shelves at a book store with my daughter-in-law. I have no room for a new cookbook, my daughter reminds me of this frequently, jokingly forbidding me to purchase another. So I jotted down titles and searched the library.
I found a recipe for "Greek-Style Cornbread with Feta and Thyme" in Ancient Grains for Modern Meals by Maria Speck. I altered it, I have a compulsive disorder, I alter everything, can't leave anything alone.
My version:
2 cups stone ground cornmeal
1 cup flour
1/4 cup sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon dried oregano
dash black pepper
1/2 teaspoon red pepper flakes
2 large eggs
1/4 cup olive oil
1/2 cup milk
1 cup sour cream
1 teaspoon dried thyme
6 oz. crumbled feta cheese
1 tablespoon butter
Preheat oven to 450F. Place a 9-10 inch cast iron skillet in the oven to preheat.
Mix all the dry ingredients in a large bowl.

Make a well in the center.

Mix all the wet ingredients, except the feta and butter, then pour into the well in the dry.

 Stir just until combined.

 Add the feta, stir gently.

Remove skillet from oven, add butter,

add batter.

Bake for 20-25 minutes or until the edges begin to brown and a toothpick inserted in the center comes out clean.

Let cool for 10 minutes, remove to wire rack.
Enjoy warm with or without butter.
This was good with a big salad or would be an excellent accompaniment to tomato soup.

Applesauce Roulade with Cream Cheese Filling

I have used this recipe for years to make a pumpkin roll but recently I decided to try different fruits in the cake. Applesauce hit the mark!
Whether you want applesauce or pumpkin this is an easy, tasty recipe. If you have never rolled a cake then there are step by step photos for you.
First, the right size pan is essential, the pan you need will be labeled "jelly roll". It will be deeper than a sheet pan and a little smaller.
Cake:
3 eggs
1 cup sugar
2/3 cup applesauce or pumpkin puree (not pie filling)
1 teaspoon lemon juice
3/4 cup flour, all purpose or white spelt
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
Filling:
8 oz. cream cheese, room temperature
4 tablespoons butter, at room temperature
1 cup powdered sugar
1/2 teaspoon vanilla
Grease the pan, line with wax paper, grease wax paper. Set aside. I use coconut oil for greasing pans because it is a much healthier fat than shortening.

 This is my favorite.

Preheat oven to 350F.
Mix all the dry ingredients in a large bowl.

In another bowl, combine the eggs, sugar, vanilla, lemon juice, and applesauce or pumpkin.

 Add the dry to the wet ingredients, stir lightly, just to combine.

 Pour into prepared pan.

 Bake for 15 minutes or until a toothpick inserted into the center comes out clean.

While it is baking lay a clean tea towel or dish towel on the counter, dust with powdered sugar.

As soon as the cake comes out of the oven, invert it onto the towel.

Peel the wax paper off CAREFULLY or you will tear the cake.

Now roll the warm cake with the towel and set aside to cool for 30 minutes or more.

In a large mixing bowl, beat the cream cheese with the butter until light and fluffy.

 Add the powdered sugar and vanilla.

 When the cake is completely cool, slowly unroll.

Spread with filling to within 1 inch of edges.

Re-roll.

Wrap in plastic and place in refrigerator for at least 1 hour. This will set the filling and it won't run out when cut.
When ready to serve, unwrap, slice, dust with powdered sugar, and appreciate all the ooohhs and aaahhs. Good stuff!

Maybe a cup of hot cider or coffee!