Daily Independent (Ashland, KY)

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April 8, 2013

Lee Ward: Call for beaten biscuits; bakeoff deadline looms; beef in a skillet: 4/9/13

ASHLAND — Ann Bledsoe is looking for a recipe for beaten biscuits. She said they’re smaller and thinner than typical biscuits, but they’re buttery and flaky and delicious with shaved ham. She suggested them as a dish to serve on Derby Day.

Anyone with a recipe for beaten biscuits is asked to send it to lward@dailyindependent.com for publication in this column.

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Entries are being accepted in the 46th Pillsbury Bake-Off® Contest’s Simple Sweets and Starters category at BakeOff.com.

 Original recipes that use two or more different eligible ingredients may enter online to compete in the Simple Sweets and Starters category until May 9. To encourage easier-to-prepare recipes, submissions must include no more than seven ingredients (not including table salt, ground black pepper or water) and take 30 minutes or less to prepare (not including baking or cooling time).

For the first time, America is voting among entries selected by the Bake-Off® Kitchens to determine which 100 recipes will vie for the $1 million grand prize. Those 100 finalists will compete at the Bake-Off® Contest finals, scheduled for Nov. 10 through 12 at the Aria Resort & Casino in Las Vegas.  

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My husband was a big coffee drinker, and right along with coffee he loved coffee cake.

This recipe sounds fancier than it is.

AFTER-THE-OPERA

COFFEECAKE

1 cup self-rising flour

1⁄2 cup granulated sugar

3-ounce package cream cheese, softened

5 tablespoons unsalted butter, softened, divided

1⁄4 cup milk

1 teaspoon grated lemon zest

1 large egg, at room temperature

1 teaspoon vanilla extract

5 ounces (scant 1⁄2 cup) seedless raspberry jam or spread, melted

1⁄2 cup confectioners' sugar

1 tablespoon fresh lemon juice

1⁄4 cup chopped pecans, toasted

Preheat oven to 350 degrees. Grease and flour an 8-inch-round cake pan.

In large bowl, put flour, granulated sugar, cream cheese, 4 tablespoons of the butter, milk, lemon zest, egg and extract. Beat with electric mixer at low speed until moistened. Raise mixer speed to medium and beat 2 more minutes. Spread in prepared pan.

Spoon raspberry jam by teaspoons over batter. With table knife, swirl jam into batter to marbleize.

Bake 25 to 35 minutes, until cake is browned, puffed and springy to the touch. Cool on wire rack until only slightly warm.

Meanwhile, for drizzle, in small bowl, mix remaining 1 tablespoon butter, confectioners' sugar and lemon juice until smooth. Drizzle over lukewarm cake. Sprinkle with pecans and serve.

Makes 8 to 10 servings.

SOURCE: “The Complete Southern Cookbook: More than 800 of the Most Delicious, Down-Home Recipes,” by Tammy Algood.

CHERRY ALMOND

COFFEECAKE

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1⁄2 teaspoon fine table salt

8 tablespoons (1⁄2 cup) unsalted butter, softened

1 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

1⁄2 teaspoon almond extract

1 cup sour cream

1 cup (half a can) cherry-pie filling

1⁄2 cup sliced natural almonds (with the skins)

Preheat oven to 350 degrees. Butter 9-inch springform pan.

In medium bowl, stir together flour, baking powder, baking soda and salt.

In large bowl of electric mixer, at medium speed, beat butter. Add sugar about 1⁄4 cup at a time, beating until light and fluffy. Add eggs, one at a time, beating after each. Beat in extracts. Scrape bowl.

At low speed, add flour mixture, about 1⁄2 cup at a time, alternating with sour cream, about 1⁄3 cup at a time, mixing only until batter is smooth.

Spoon half the batter into prepared pan. Add half the cherry-pie filling and swirl it once through batter with rubber spatula. Spoon remaining batter evenly over top, then remaining pie filling, but don't swirl it. Sprinkle with almonds; press lightly into surface.

Bake until cake is brown on top, shrinks from sides and toothpick comes out clean, 50 to 55 minutes. Cool about 30 minutes in pan on wire rack. Loosen and remove pan sides and serve warm.

Makes 12 servings.

SOURCE: “Breakfast with Friends: Seasonal Menus to Celebrate the Mornings,” by Elizabeth Alston.

CINNAMON WALNUT COFFEECAKE

Topping:

1⁄2 cup chopped walnuts

1⁄2 cup granulated sugar

2 teaspoons ground cinnamon

Cake:

8 tablespoons (1⁄2 cup) unsalted butter, softened somewhat

1 cup granulated sugar

1 cup sour cream

2 large eggs

11⁄2 teaspoons vanilla extract

11⁄2 cups all-purpose flour

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon fine table salt

1⁄2 cup mini chocolate chips

Preheat oven to 350 degrees. Butter and flour an 8- or 9-inch springform pan; line pan with parchment-paper round.

For topping: Mix walnuts, sugar and cinnamon in small bowl.

For cake: In food processor, put butter and sugar; pulse until well-mixed and fluffy. Scrape sides and bottom. Add sour cream, eggs and vanilla; process until well-blended. Scrape work bowl once more.

In small bowl, whisk flour, baking powder, baking soda and salt. Add to processor and pulse just until mixed well.

Scrape about 11⁄2 cups batter into prepared pan; spread roughly. Sprinkle 1⁄2 cup topping evenly over batter. Sprinkle with chocolate chips. Dollop remaining batter over topping and gently spread with narrow metal spatula. Sprinkle with remaining topping.

Bake cake until browned and it starts to shrink from sides, 40 to 50 minutes. Cool on wire rack. Loosen and remove sides of pan. Serve.

Makes 8 or more servings.

SOURCE: Deborah Mintcheff

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STEAK AND POTATO SKILLET

1 pound beef top sirloin steak, 1 inch thick, trimmed

11⁄2 teaspoons lemon pepper

2 cloves garlic, finely chopped

4 teaspoons olive oil, divided

1 small onion, cut into thin wedges

1 can (15 ounces) READ German potato salad

1 cup cherry or grape tomatoes, halved

1 cup frozen peas, thawed

1⁄2 cup sour cream

2 tablespoons chopped fresh basil

Salt and black pepper, to taste

Cut beef steak lengthwise in half, then crosswise into 1⁄8-inch thick slices. Toss with lemon pepper and garlic to coat evenly. Heat 2 teaspoons oil in large (12-inch) nonstick skillet over medium-high heat; add half the beef and stir-fry 2 minutes, or until outside of beef is no longer pink. Remove and set aside. Repeat with remaining beef mixture, adding 1 teaspoon more oil, if necessary. Remove beef and reserve.

Heat remaining oil in same skillet over medium heat. Add onion and cook, stirring often, 5 to 7 minutes until softened.  Stir in potato salad. Return beef to skillet; stir in tomatoes, peas, sour cream and basil; cook until heated through, about 1 minute. Season with salt and pepper.

Makes 4 servings.

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While I don’t claim to be an expert cook, I do like to cook and love to eat. Readers are encouraged to send questions about food and cooking; I’ll try to find the answers. Also, if you’re looking for a specific recipe, send your request, or if you can offer a recipe to someone looking for something specific, please send email to lward@dailyindependent.com.

 

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