Sweet Potato Biscuits with Peach Butter

I cannot deny a biscuit. A good biscuit, that is. A soft fluffy buttery biscuit. Anytime a choice is given for biscuit or toast; it’s biscuit hands down.  How about a biscuit slathered with peach butter. Uhh yeah! These biscuits are moist and tender. The secret is the frozen butter you grate into the flour-it’s a bit time consuming to grate the butter, but worth it. This recipe evokes a definite southern flare. Visions of “Driving Miss Daisy” might dance in your head as you toss back one of these biscuits. All you need is nice weather, a porch, some friends, some sweet tea and perhaps a nice porch swing. They would be amazing if you have some Virginia ham laying around to layer onto a biscuit with a little cheese. Make the peach butter ahead of time or on a rainy day or when you have some extra time as it takes a while to become thickened.

 

peach butter with sweet potato biscuits

biscuit sweet potato

peaches

I used Autumn Red variety peaches for my peach butter; but use any variety you like

Peach Butter

yield: makes a generous 2 Cups

3 1/4 pounds fresh ripe peaches (about 8 -9 large) peeled and pitted, cut into 1 inch pieces

3/4 Cup water

1 1/2 Cups sugar

juice of one lemon

optional: scant 1/2 tsp. cinnamon

Note: to avoid peach chunks turning brown while cutting; work fast, toss with fruit fresh powder, or add some lemon juice to the ice water that you use to shock the peaches in. To remove peels quickly from peaches-score a one centimeter x on the bottom of each peach, drop peaches in boiling water for 30 seconds then shock in ice water, peel off skins.

1. Place peach chunks and water in a stock pot or dutch oven. Bring to boil, then reduce heat and simmer for about 15 minutes until they are soft. Place softened peaches in a Vitamix or food processor and process until smooth.

2. Return peach puree into stock pot and add in rest of ingredients. Simmer puree for about 2-3 hours; stirring frequently until thick and when drawing a wooden spoon through mixture it takes about 10 seconds for the peach mixture to cover bottom of pot. Place in a clean jar or jars. Note: I did NOT sterilize and process as canned-since it is a small batch, but rather stored in the refrigerator; you may choose to sterilize and can if you want to store on the shelf. Recipe can easily be doubled or tripled.

Sweet Potato Biscuits

recipe: from chow.com

yield: 16 small biscuits or 8 large

2 Cups all-purpose flour
1 Tbsp. baking powder
1 Tbsp. granulated sugar
1/2 tsp. salt
1/4 tsp. baking soda
3/4 Cup whole or 2 % milk
1 Cup baked, mashed sweet potato (about 1 medium potato) [see note]
8 Tbsp. (1 stick) unsalted butter, frozen
heavy cream, for brushing tops

[to bake sweet potato in microwave- pierce with a fork a washed and dried potato on a microwave safe plate and heat on full power for 5 minutes, turn over then heat for 5 minutes more. Wrap potato in tinfoil and let sit for a few minutes].

1. Heat the oven to 400° F and arrange rack in middle of oven. Combine all the dry ingredients in a medium bowl and mix with a fork. In a glass measuring cup combine the milk and potato and whisk well with a fork. Grate the frozen butter using a box grater with large holes and combine with the dry ingredients. Add milk mixture to the dry and mix with fork until it forms a shaggy mass.

2. Turn out mixture onto a floured board and knead just until it comes together. Pat dough into 3/4 inch thickness. Cut into rounds or squares. I used a 2 inch square cutter and got 16 squares. Place biscuits onto a baking sheet lined with either a Silpat or parchment paper. Bake for about 12-15 minutes.


Raspberry and Rose Muffins

I got the inspiration for this recipe by the leftover rose sugar that collects on the bottom of a bag of Turkish delight. Typically you will see both lemon and rose flavored candy in one bag of Turkish delight, and the rose flavor is what I usually pick out to eat. I love anything rose flavored when it comes to sweets. The powdered sugar that coats the candy gets permeated from the rose flavored candy and usually there is quite a bit of it leftover in the bottom of the bag. It’s like a little present waiting for you once you finish your candy. The smell of the sugar is amazing. I certainly did not want to throw it away so I got inspired when I had some fresh raspberries to make muffins. When I’m coming up with new recipes, it usually comes from something in my daily life that awakens my senses or tastes. If you have access to organic roses you can make your own rose infused sugar. Here is a great link I found on how to do that.

 

 

raspberry and rose muffins 1

raspberry and rose muffins 2

 

Raspberry Rose Muffins

yield: 12 muffins

 

2  3/4 C all purpose flour

1 C sugar

1 Tbsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 Cups (about 12 oz. or 2 pints) fresh raspberries

1 Cup milk

1 Cup sour cream

2 eggs

3/4 Cup melted unsalted butter

1 Tbsp. + 1 tsp. rose water

3/4 tsp. vanilla

Rose Sugar (optional)*

*To make “fast” rose sugar in a food processor place 1/3 cup granulated sugar and scant 1/3 cup organic dried small rose buds (you can usually find the rose buds in tea shops that sell loose tea) and process until sugar turns into powder. Store leftover sugar in a ziplock baggie or airtight container.

 

1. Preheat the oven to 375° F. Spray a non stick muffin tin with baking spray. (I used a tall European style muffin tin for tall muffins- but you can use a standard American muffin tin-adjust the baking time as needed). If you have a mini popover pan that works too.

2. In large bowl whisk together the dry ingredients. Gently add the raspberries and gently toss with the flour mixture to coat.  In a measuring cup whisk the milk, sour cream, eggs, butter and flavorings. Add the wet ingredients to the dry and gently fold together being careful not to break the berries. Using a ice cream style scoop divide the batter evenly into each muffin well. If you have any extra berries- top the muffins with a berry. Sprinkle granulated sugar over each muffin.

3. Bake muffins at 375° for 10 minutes then DECREASE the oven to 350° F and bake for an additional 10-12 minutes, or until a wooden skewer comes out clean.

4. Let the tin cool over a wire rack and after 5 minutes remove the muffins and let them cool the rest of the way on the rack. Once cool dust over a little rose sugar if you like right before serving.


Sugared Raspberry Popovers

You may notice that the breakfast category has a high count when it comes to my lists. I LOVE breakfast. It is hands down my favorite meal. I love nothing more than going out with friends to a wonderful breakfast spot and lazily enjoying a delicious breakfast while languidly sipping coffee and easing into the day. Some days you just want that special feeling but you don’t want to get dressed, quite frankly. You know that feeling. One of those days you try to convince yourself, “Do I REALLY need to get dressed today?” Perhaps its a Sunday and you don’t REALLY have anywhere to go. Nobody is coming over. Your favorite show is on tv. The couch is calling you. It’s freezing outside. Screw the polar vortex!! When it is the dead of winter and you have not shaved your legs in God knows how long. I hear-by give you permission. (to not get dressed-not the shaving part). Your secret is safe with me. Nobody has to know….

raspberry popovers 2

Raspberry Sugared Popovers

raspberry popovers 3

Sugared Raspberry Popovers

yield: 6 large popovers

3 large eggs

1 1/2 Cup whole milk (2% is fine)

3/4  tsp. vanilla bean paste (or 1 tsp. vanilla is fine)

1 1/2 Tbsp. sugar

pinch of salt

1 1/2 Tbsp. melted butter

1 1/2 Cups all purpose flour

fresh raspberries, rinsed and dried

granulated sugar for serving

1. Preheat the oven to 425° degrees. Have baking non stick spray available.

2.  Blend the eggs, milk, vanilla, sugar, salt, and melted butter. Add the flour and whisk to combine; about 1 minute; mix just til combined but okay if visible lumps of flour remain. Pour batter into a 2 Cup glass measuring cup. Set aside.

3. Place the popover pan in the oven and heat the pan for about 10 minutes. Remove the pan carefully and spray generously with the non stick spray; make sure to get the tops of the wells.

4. Carefully pour batter into each well to 3/4 full. Top with about 6-7 raspberries. Bake the popovers at 425° for 20 minutes. DO NOT OPEN THE OVEN DOOR!

5. After 20 minutes, reduced the of the oven to 350° and continue baking for an additional 20-25 minutes. After 20 minutes check the popovers; insert a bamboo skewer and the popovers are done when the skewer comes out clean; if not done continue baking for a few additional minutes. Once they are done; insert a sharp paring knife into each popover to release the steam (this will ensure they keep their shape) and let the popovers cool in the pan on a wire rack until cool enough to touch. Toss in granulated sugar.

*Can I just say:  I like to rip them open while warm and eat them by sprinkling on additional granulated sugar inside. Yum!


Cornbread and Cinnamon Honey Butter

Does everybody have sugar overload coming off of the holidays? Here is a savory recipe for you to break up the sweetness a little. We still like to have a little goodie with our meals but maybe we need to take a break from it. Or not. 😉

I’ve included a recipe for cinnamon-honey butter so if you need a wink of sweetness you can slather on the flavored butter. This butter is amazing on scones, biscuits or bagels so make sure to store the rest in the fridge.

pan of cornbread

cornbread with honey butter

cornbread with cinnamon honey butter

Cornbread with Cinnamon Honey Butter

yield: 9×9 square pan

2 Cups fine cornmeal

1 Cup AP flour

3 Tbsp. sugar

1 Tbsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

1 Cup buttermilk OR plain yogurt

3 large eggs

1 (15 oz.) can cream style corn

1/4 Cup unsalted butter, melted

1. Preheat an oven to 425° F. Line a 9 inch square pan with parchment paper; leaving 2 inches overhang and spray the pan with non stick baking spray.

2. In a large bowl combine the dry ingredients with a whisk. In a 4 cup glass measuring cup combine the wet ingredients with a whisk. Add the wet to the dry and stir to combine. Pour the batter into the pan and bake for 25-35 minutes until golden brown around the edges and a toothpick inserted comes out with moist crumbs.

Serve with cinnamon honey butter if desired.

Cinnamon-Honey Butter

recipe: Food Network

1 stick (I/2 Cup) unsalted butter, softened

3 Tbsp. honey

1/4 tsp. cinnamon

pinch of salt

Combine all the ingredients with a rubber spatula or hand mixer until thoroughly combined. Store extra butter in an air tight container in fridge. Leftover butter is great on bagels or scones!


Apple Pie Bread

Dreary rainy weather, check. Urge to make bread, check. Soft cozy blanket, check. Kettle of tea, check. Time to make bread. This is the kind of bread that will have your neighbors stopping by for no good reason; like they got your junk mail and thought they should bring it by. Uh huh. Trying to sell your house? Make this bread right before your showing or open house-the house smells divine while it’s baking. With apples being abundant right now it sounded like the perfect type of thing to be baking in the oven with the rain falling outside. Cuddled on the couch with your favorite soft cozy blankey, rain falling, sipping a cup of hot tea. What could be more perfect. You might even have all the ingredients on hand. I tweaked the original recipe a bit and added apple pie spice to the batter and a little cinnamon to the streusel topping. Enjoy~

apple bread

apple bread loaf

apple spice bread

Apple Pie-Spice Bread

recipe: adapted from Better Homes and Garden “Baking” cookbook

yield: one standard loaf (9x5x3- inch) pan

1/2 Cup butter, softened

1 Cup sugar

1/4 Cup buttermilk or “sour milk”

2 eggs

1 tsp. vanilla

2 Cups all-purpose flour

2 tsp. baking powder

3/4 tsp. apple pie spice (such as McCormick)

1/2 tsp. salt

1/2 Cup raisins (I used golden)

1 Cup chopped walnuts or pecans, lightly toasted

2 Cups shredded, peeled apples (about 3-4 medium-I used a mixture of not too tart and not too sweet)

1 recipe streusel-nut topping* (see below)

1. Preheat the oven to 350° F or (180° C). Grease the bottom and sides of a 9x5x3 inch loaf pan. In a small bowl combine the flour, baking soda, salt and apple pie spice mix with a fork and set aside.

2. In a stand mixer or large bowl cream together the 1/2 Cup butter and 1 Cup sugar until fluffy; about 1 minute. In a glass measuring cup combine the buttermilk, eggs, and vanilla with a fork. Add the milk mixture gradually to the mixer with the running on low and beat on medium speed until combined. Add the flour mixture all at once and beat on medium low (careful if using a hand mixer) until combined, being careful not to overbeat. Stir in the raisins and walnuts. With a rubber spatula fold in the shredded apple along with any juice that collected. Spread the batter into the prepared pan. Prepare the streusel topping and sprinkle over the top of the bread.

3. Bake at 350° F for about 60-65 minutes or until a wooden skewer comes out clean when inserted in the middle. Let the bread cool in the pan over a wire rack for 10 minutes, then carefully remove the bread from the pan and continue to cool completely over the wire rack. Note; this streusel falls apart easily when cutting; to help prevent this, wrap the loaf in plastic wrap first and cut it the next day. If you can wait that long!!

Streusel Nut Topping:

1/4 Cup brown sugar

3 Tbsp. flour

1/8 tsp. cinnamon

3 Tbsp. slightly soft butter