Thursday, March 31, 2011
Adapted from Martha Stewart Living Magazine
Makes about 20 small-size biscuits
1 pound sweet potatoes or yam (one large one is usually sufficient)
2 1/2 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon cayenne
8 tablespoons unsalted butter (chilled), cut into small pieces
1/4 cup milk
Preheat oven to 400 degrees
Prick the sweet potato and bake until soft (about one hour...you can also do this more quickly in a microwave). Once the sweet potato has cooled, scoop the flesh from the skin and pass through a food mill, ricer or sieve. You should have about 1 3/4 cups puree.
Stir together the flour, baking powder, sugar, salt and cayenne. Cut in butter with a pastry cutter (or use your fingers) until it resembles a course meal.
Mix milk with sweet potato puree and add it to the other ingredients. Mix dough, just to incorporate (I use my hands). If the dough is really sticky, add a touch more flour. Turn dough out onto floured surface and knead a few times. Pat out to a 1/2 inch thickness. Cut biscuits with a biscuit-cutter or glass.
2 inches in diameter is good.
Place on parchment-lined cookie sheet and refrigerate for 10 minutes.
Place in preheated oven and cook until risen and slightly brown, about 12 minutes (longer for larger biscuits). Serve warm.
Sunday, March 13, 2011
How could anything that combined the two of these ingredients be anything but wonderful?
This recipe is on AmberLee's GiversLog.com - as an added bonus, if you are crafty, you will find a wealth of DIY instructions on there.... really a great site, she is so creative!
Saturday, March 12, 2011
I found this on a wonderful art and recipe blog - http://artistfoodnetwork.blogspot.com/2008/04/diet-cherry-coke-cake.html Food and art, two of my very favorite things!
1 box of regular or low-fat cake mix or Cherry Cake Mix
1 12-ounce can of Diet Cherry Coke®
(You can use any regular or low-fat cake mix and add the diet Coke).
Bake the cake according to the package directions.
You can frost the cake a couple of different ways: Sprinkle the cake with confectioners sugar, or mix together an 8-ounce tub of Cool Whip and 1 package of sugar-free, fat-free cherry pudding mix.