Well I have wanted to write this post for a while now, but never got to do it. So today is the day!
I am a big fan of Mrs Paula Deen. With so many cooks/chefs out there and so many ‘money makers’, tastes for one cook over another depends grandly to each of us.
What I particularly like about Paula Deen is : she makes me smile every time I watch her and I just want to cook something after she has tasted her food. So far, her recipes are simple, use ingredients that I grew up with. She has a genuine love affair with food and it transpires through her passion of cooking.
Back last August, I found myself in great need of a recipe for jam and having previously downloaded her Cooking ebook on my iPad before I left, I was able to successfully make my jams.
The ebook I have a ‘jam pack’ with great recipes so here is a post about recipes that, so far, I just love and will be making or made.
Paula Deen cooks Macaroni and Cheese
Now, girls, 2 cups of uncooked elbow pasta go a long wait and beside everybody says here, I prefer my pasta not al dente but cooked ok?
*photos to come
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Paula Deen cooks Peach Cobbler
This is a very interesting way to make cobbler, by putting at the bottom of the pan, the dough and then, covering the top with the fruits… very clever. She also said that using the right self rising flour makes a big difference here.
*Photos to come
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Basic biscuits, simple, just the way I love them
Basic Biscuits recipe from Paula Deen, her ebook, page 209 (part of my ebook collections on my iPad)
2 1/4 teaspoons yeast
1/2 cup of lukewarm water
5 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon baking powder
2 tablespoons sugar
3/4 cup Crisco shortening (I personally use pure butter because I love butter)
2 cups buttermilk (make your own here when you make your ricotta cheese, or mix one tablespoon either lemon juice or vinegar with one cup of milk, you will get buttermilk)
Preheat oven to 400F, about 200C. Dissolve yeast in water, set aside to bubble.
Yeast in a bit of lukewarm water
Mix dry ingredients together. Cut in shortening. Add yeast and buttermilk, mix well.
The liquid drained from the ricotta cheese made earlier, that liquid is buttermilk
Turn dough into floured surface, roll out to desired thickness and cut into shapes.
Shaping my biscuits, just by hands, and brushed with milk
Place on greased baking sheet and make sure that each and every biscuits touch each other, on all side.
After only 12 minutes, the biscuits are baked, time to eat
You can also brush the top of each, with milk before baking.
Bake for 12 minutes until golden brown.
Yes, yes, nothing better than homemade biscuits
Brush with melted salted butter and serve with honey mixed with butter and jam.
Youtube video on biscuits, no measurements here, just watch and make them on this Christmas day! Keep it simple.
Youtube video on biscuits, from The Joy of Baking, which is pretty good also.
