Seven Up Biscuits

By now you all are probably more than well aware of my penchant for unusual ingredients.  Case in point, my recently posted Grape Jelly Glazed Meatloaf.  So it was only natural when I spotted this recipe, currently running rampant on the web, that I just had to give them a try.  I am a huge biscuit fan, and always looking for something new.  I don’t keep soda on hand, as a rule, so had to buy a liter bottle of Seven Up for just the half cup called for, but it was well worth it.  These are sensational.  They are hard to describe, really.  The outside has a crispness uncommon to most biscuits that I’ve tried, the inside is like a cloud.  These are the lightest, fluffiest, most delicious biscuits that I think I’ve ever had.  Word of warning, they are very light, so if you like to pile your biscuits with lots of jelly or other toppings, they may just crumble under the weight.  A light spread of butter and perhaps a dollop of your favorite jam is all you need.  These will take you to biscuit heaven!

Seven Up Biscuits

2 cups Bisquick baking mix

½ cup sour cream

½ cup 7-Up or other lemon lime soda

3 Tbsp. butter, melted, divided

Preheat oven to 450°F.

In the work bowl of a food processor combine the baking mix and sour cream just until blended. Add the 7-Up and pulse until incorporated. The dough will be very tender. Sprinkle some additional baking mix on your working surface and carefully shape the dough into a 9-inch square.  This isn’t easy; it is a very light, rather sticky dough.  Using a very sharp knife, cut dough into 9 squares. Pour 2 of the Tbsp. of melted butter into a 9-inch square baking dish. Be sure the butter coats the bottom of the pan.  Bake for 10-15 minutes until golden. Brush tops of biscuits with remaining melted butter.

This post is linked to:

Inspire Me Tuesday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Tasty Tuesdays

Guinness Chocolate Cream Cheese Frosting

This blog post is not about the delicious cake that you see pictured. No, this is about the frosting. I took a bit of a circuitous route to devise this frosting. It started, I suppose, when I relieved my dad of the jar of confectioners' sugar that remained in his pantry. I knew that he would never use it and, with mother gone, there will, sadly, be no more baking in that house. When I poured the sugar into my container, a recipe for cream cheese frosting fell out. It tugged at my heart. Little notes from mother seem to pop up when I least expect them. Finding them makes me happy and sad at the same time. My plan for the day was to make my favorite chocolate cake, Chocolate Stout Cake, and frost it with the same frosting that I always use, but instead, decided to try the recipe that had just appeared before me, making a chocolate version. It seemed like fate. Unfortunately I had no milk.  I did, however, have extra Guinness, so substituted half as much (due to the difference in viscosity) then tossed in some espresso powder for a richer flavor.  Then end result was so good I could have eaten it right from the bowl.  This is easy, no fail, spreads beautifully, amply covers the top and sides of a 9" cake, and got rave reviews from all who tried it.  I'd say it's a keeper. 

Guinness Chocolate Cream Cheese Frosting

1 (8 ounce) package cream cheese, room temperature
2 tablespoons Guinness
4 cups confectioners' sugar
1/4 cup butter, room temperature
2 teaspoons vanilla extract
1/2 cup unsweetened cocoa powder
1/2 teaspoon espresso powder

In the work bowl of a stand mixer, beat cream cheese, Guinness, confectioner's sugar, butter, vanilla, cocoa, and espresso powder to a spreadable consistency. Spread onto cooled cake.

This post is linked to:

Be Inspired Friday

Foodie Friday

Sugar and Spice

Sunday Sweeties

How to Make Fresh Mint Syrup

 Nothing is more refreshing on a hot day than a freshly brewed glass of iced tea. You can pump the refreshment quotient up a notch by adding a splash (or more) of fresh mint syrup. If you're not a sweet tea person, hang on, and hear me out.  I'm not a sweet tea person either, but this delicious, easy to make syrup can be used in small enough amounts so as not to truly sweeten the tea, but impart a fresh, light mint flavor that makes any glass of iced tea irresistible. Those of you who like sweet tea, pour it on!

If you're like me and grow mint you probably find yourself, as I do, with a crop that requires a bush hat and machete to harvest. This is an excellent use for some of that mint, and gives you an excuse to hack away at a good portion of it. This recipe can be doubled or tripled based upon usage. I find that it keeps quite well in the refrigerator for a week. 

Fresh Mint Syrup 

1/2 cup granulated sugar
1/2 cup water
1 cup loosely packed fresh spearmint leaves (Mentha Spicata)

Put sugar and water into a microwave safe dish (I use a Pyrex 2-cup measuring cup). Microwave on high for 2-3 minutes until sugar is dissolved. Stir. Add mint leaves to the hot sugar/water mixture and stir, pressing mint leaves against the glass with the back of a spoon. Allow to steep for 10-15 minutes. Strain. Pour into a lidded container and store in the refrigerator. Add to tea to suit taste.

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Tutorials Tips and Tidbits

Chicken with Blackberry-Mustard Cream Sauce

I tend to embrace recipes that feature unexpected ingredients.  Case in point the Grape Glazed Meatloaf  -- Delectable!)  In a similar vein, here is a chicken dish that has blackberry jam as a major component in a delicious sauce that complements it beautifully.  Don’t think that the sauce is sweet.  While is does have a slight sweetness, it is rich and complex, and totally delicious.

Chicken with Blackberry-Mustard Cream Sauce*

3 tablespoons olive oil
6 boneless skinless chicken breasts
1 shallot, minced
1 tablespoon minced garlic
1/2 cup whole-grain mustard
1/4 cup blackberry jam
2 cups heavy whipping cream
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper

In a large skillet, heat olive oil over medium heat. Add chicken breasts; cook for 3 to 4 minutes per side or until lightly browned. Remove chicken from pan; set aside, reserving drippings in skillet.

Add shallot and garlic to skillet; cook for 2 minutes, stirring constantly. Add mustard and blackberry jam, stirring until jam melts. Add cream, salt, garlic powder, and pepper, stirring to combine. Return chicken to pan. Reduce heat to medium-low; simmer, uncovered, for 20 minutes or until chicken is tender and sauce thickens slightly. Turn chicken in pan periodically for even cooking.

Makes 6 servings

*I do not know the source of this recipe, alas, as it was posted, sourceless, in an email group in which I take part.  If anyone can enlighten me as to the source, I will be happy to credit the amazing creator.

This post is linked to:

On the Menu Monday

Pattie’s “Masterpiece” Baked Beans

Summer isn't summer without picnic food -- deviled eggs, chicken, potato salad, and baked beans, and, fortunately, I have great recipes for them all.   My “go to” recipe for baked beans has always been the one from K.C. Masterpiece.  Up until now, it was the best baked bean recipe that I had ever tasted.  Up until now.  Yesterday, when I pulled out the recipe, spattered and torn with age, I immediately came to the realization that I didn't have two of the necessary ingredients - golden raisins and a good, tart apple.  Hmmmm.   Undaunted, I rummaged around to see what I did have.  A partial bag of Melissa's dried cranberries -- a pantry staple -- sounded like a good substitute for the raisins, but what about the apple?  I opened the fridge and a bowl of newly cut fresh pineapple chunks stared me in the face.  Okay, not an apple per se, but pineapple.   I’ll take it!  So I made the substitutions and said nothing about it when my son game by to pick up a “carry out” meal that I had prepared for him.  Less than a half hour later I heard from him.   He and my daughter-in-law loved those beans.   Absolutely, the best, they said, that they had ever tasted.  I have to agree.  These two on-the-spot substitutions made for a unique and delicious twist on a traditional summer side dish.   It is my “go to” recipe for the future.   Give them a try.

Pattie’s “Masterpiece” Baked Beans

1 (28 oz.) can Bush’s Best Original baked beans, drained

2/3 cup barbecue sauce, use your favorite

1T.  Melissa’s dried cranberries

1/3 cup dark brown sugar

½ cup fresh pineapple, diced into ½” cubes

1 medium onion, chopped

3 strips uncooked bacon

Preheat oven to 350°.   Mix all ingredients (except bacon) together in a large mixing bowl.   Pour into a 2-quart baking dish.  Top with bacon.   Bake, uncovered, for 1 hour.  Prepare to dazzle your friends.

This post is linked to:

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Seasonal Sundays

Strawberry Hot Pepper Jam

I’ve been having quite a bit of luck with jam and jelly making these days, and these various successes have me experimenting.  The Strawberry Margarita Jam was such a big hit, and I love Green Pepper Jelly, so I decided to come up with a combination of the two to provide a spicy eye-opening kick for my toast or bagel in the morning.  This recipe is a winner! Richly fruity with an underlying taste of pepper, and a kick that you can set from mild to medium, to hot, hot, hot, just by increasing the amount of hot sauce. I found this recipe to be perfect for morning, but when I make it again to pour over a brick of cream cheese and serve with crackers, I’m going to double the hot sauce.  Yeehaw!

Strawberry Hot Pepper Jam

4 cups crushed strawberries

2 jalapeño peppers, seeded and minced

1/4 cup Meyer lemon juice

½ teaspoon Melissa’s Red Savina Hot Sauce

4 ounces pectin (recommended: Certo)

6 cups white sugar

Place the crushed strawberries, minced jalapeño peppers, lemon juice, and hot sauce into a large saucepan, and bring to a rolling boil over high heat. Once simmering, stir in the sugar until dissolved, return to a rolling boil, and cook for 1 minute.

Remove from heat, stir in pectin, and pour into sterilized jars and seal*.

*Cook's Note: Follow USDA guidelines for proper sterilization and canning procedures.

This post is linked to:

Full Plate Thursday

Tutorials Tips and Tidbits

Be Inspired Friday

Seasonal Sundays

Toasted Pecan Chocolate Chip Cookies

I am not a particular fan of the chocolate chip cookie.  To me, there’s something off with the chocolate chip-to-cookie ratio.  It’s not that I don’t like chocolate.  No.  I love chocolate, but the dark chocolate in chips seems to overwhelm the delicate deliciousness of the dough and overshadows the taste of the pecans.  So, I’ve developed my own recipe that, in truth, favors the pecans, but it will satisfy you like no other chocolate chip cookie.  First of all, the pecans are toasted to bring out their flavor.  Second, the pecans outnumber the chips two-to-one.  Third, the addition of the pudding mix makes for a crisp on the outside, cakey on the inside cookie that is hearty and delicious.  If you’re wondering about the rather odd amount of pudding mix used, you need to take a look at this post.  That should explain everything.

Toasted Pecan Chocolate Chip Cookies

1 cup plus 2 T. all-purpose flour

½ teaspoon baking soda

½ cup butter, softened

2 T. granulated sugar

¼ c. plus 2 T. dark brown sugar

½ teaspoon pure vanilla

1 package, less 2-1/2 T. instant vanilla pudding mix

1 egg

1-1/2 cups broken pecans, toasted

2/3 cup semisweet chocolate chips

Preheat oven to 375°F. 

Whisk together flour and baking soda in a medium bowl; set aside.  In a large mixer bowl combine butter, the sugars, vanilla, and pudding mix and beat until smooth and creamy.  Add egg, beating to blend.  With mixer on low, gradually add flour, beating to incorporate.  Stir in nuts and chocolate chips.  Using a cookie scoop (or tablespoon), drop mounds of dough onto lightly greased baking sheets, spacing two inches apart.  Bake for 12-15 minutes until golden.  Makes about 20 cookies.

This post is linked to:

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Tasty Tuesdays