Showing posts with label biscuits. Show all posts
Showing posts with label biscuits. Show all posts

Wednesday, October 21, 2020

Halloween Goodies Fresh from the Oven

from Tina Ruiz 

My mom is 82-years old and doesn't cook or bake at all anymore, but she is thrilled that I've kept her recipes and shared them with my children and grandchildren. Here is one of our favorites especially at Halloween time.

Grama Tina’s Sweet Biscuits

4 cups white flour

2 tbsp. baking powder - double acting is better

½ cup white sugar

1 pinch salt

½ tsp. nutmeg and/or cinnamon

1 cup frozen or very cold butter

1½ cups milk at room temperature

1 egg

Flour

½ - ¾ cups of blueberries, raisins, or chopped apples, optional 

Preheat oven to 400° F.

Mix first 5 dry ingredients together in a large bowl. 

In another bowl, shred butter. Shredding instead of just adding melted butter is better because when the yellow flakes go into the dough, you’ll get butter in every single mouthful.  *hint* spray PAM on the shredder before using for a quicker clean-up. 

Pour milk into a separate bowl.  Stir in egg.  Now add wet mixture to dry, and knead it until it forms a ball.

Sprinkle flour onto your counter or work area, and spread your dough out how you want it – a flat circle or a square.  

Brush the top with butter and then sprinkle with white or brown sugar.  

Cut dough into shapes you prefer. Place them on a greased cookie sheet or onto parchment paper.  

Bake for 12 - 15 minutes.

Once cooled, spread each biscuit apart and place any kind of fruit or jam on the inside.  Add whipped cream or ice cream on top, then place the cap on top and serve.

How about sharing one or both of my children's Halloween books with your favorite tricksters while you enjoy dessert?


The story is about Peppa Roni and her twin brother, Reece A. Roni, who are having their 9th birthday party in the neighborhood restaurant. What makes this story different from any other children's book, are the names which the author has given to her characters. Example: Tess Ding, Chris P. Bacon, Mr. Noah Lott, Harry Pitts, Miss Turi, Walter Melon, Judge Mental and his wife, Judy, etc...

The storyline is quite charming, and because you will try to figure out the double meaning of the fun names while you read, this is bound to become your child’s favorite book.



The pictures are bright and the story is fun. It was written not only to entertain kids, but also to challenge their minds.

Every character has a name with a double meaning. Such as: Mr. Noah Lott, Mrs. Faye Ding, Mrs. Frieda Livery, Upton O'Goode, Adam Zapel, and Ella Vader, to name but a few.

Here's a hint to help you solve the puzzle, Ed Zortails is his name really heads or is it tails? You'll have to buy the book to find out.

Solving the double meaning of the words will be delightful for children and adults alike. On the off chance someone can't unravel a name, Tina supplied a cheat sheet at the back of the book.

As with all of her children's stories, there's a moral at the end.



Tina Ruiz was born in Germany, but her family moved to Canada when she was in grammar school. She began writing children's stories when her own were little. Through the years Ruiz has now written wrote thirty books. Most of those stories went into readers for the Canada Board of Education. Two did not. Mayor Shadoe Markley is a story about a ten-year-old girl who becomes Mayor for a Day through a contest at school.

Little did Ruiz know that story would “change the world.” The book came out at early January 1988. By the end of that same month, everyone was calling the mayor's office at City Hall, trying to get the forms to fill out so their children could participate in the contest. Thirty years later that same contest is still runs at full speed. And not only in Calgary, but all across Canada. The Mayor's Youth Council is now in charge of the celebrated contest and invites Ruiz to attend and meet the lucky winner. It's usually followed by a hand-written thank you card from the mayor himself. Recently Ruiz was invited to be part of the Grand Opening of Calgary's New Library where the mayor shook her hand and introduced her to the attendees.

Tina has worked in television and radio as well as being a professional clown at the Children's Hospital. She lives in Calgary with her husband who encourages her to write her passion be it high-quality children's books or intriguing romance.

Stay connected with Tina Ruiz on her Facebook group Tina Speaks Out

Wednesday, October 05, 2016

Batten the Hatches, S.S. Hampton Sr. Is Cooking!

by S.S. Hampton, Sr.

Monday afternoon I received an urgent request from Sloane Taylor to send one recipe that I’ve adapted—other than dessert or chicken. I immediately sensed either a blog of some sort or perhaps a sultry scented trap. Maybe sultry scented food?

There’s an old saying that the way to a man’s heart is through his stomach. Well, this is a family blog so, yes, I’ll agree with that. After all, many years ago my future wife made a steak dinner for me…well, truthfully, that was only part of the evening… But anyway, yes people, ahem, the way to a man’s heart is through his stomach.

Anyway, back on track—a recipe that I’ve adapted. Well, there isn’t. Not really. I mean, regarding Dijon-Deviled Eggs (About.com Southern Food), I don’t add green onion because near-by family members don’t like it. But I don’t think that’s what Sloane has in mind. I don’t think there is a recipe for cheeseburger or steak or French fries or fried hot dogs or ham sandwiches with potato chips.

And then I thought of one. My generation-long staple: milk gravy and biscuits!

So, here’s my recipe:

Milk Gravy and Biscuits
Open a can of biscuits and pop into the oven.

Buy 1-pound ground beef; tear off a handful and break up into small chunks for the skillet.

Salt and pepper to anticipated/desired taste.

Put the burner on medium.

Chop up a small chunk of onion (about the size of a small plastic container of whole cloves) for flavoring and add to the skillet.

Stir occasionally.

When the meat is browned, turn the burner almost to high. Wait until the grease starts to explode everywhere.

Shake a decent amount of flour out of the bag into the skillet. Just eyeball it. Stir the flour and hamburger and onion together.

Add a lot of milk, but not so much that when it boils, it will spill over the sides of the skillet. Makes a big mess when it does.

Start stirring until the milk gravy begins an excited and energetic bubbling (boiling). After a minute or two (sort of) reduce the heat a little, but not quite to medium. The milk gravy has to keep bubbling.

After 2-3 more minutes (if you’ve eyeballed the ingredients properly), the milk gravy—with hamburger and onion—will start to thicken. Keep stirring. Reduce the heat to medium.

Maybe 3-4 minutes later when the milk gravy has thickened more, put the burner on low.

Take the biscuits out of the oven and you’re ready to go! (You can also use toast instead of biscuits, if you like.)

Oh, yeah—the original recipe. I don’t know. I’m sure there is one somewhere, but I’ve never looked one up. This is basically how I saw my grandparents make milk gravy, and so it’s how I’ve always made milk gravy and biscuits for breakfast, or lunch, or dinner.

I wonder if this recipe adaptation is what Sloane had in mind?

Note from the Blog Mistress: Absolutely, Stan. And your recipe made the perfect breakfast this morning while I worked my way to a man's heart. wink

Here are teasers into SS Hampton's terrific anthology, Intimate Journeys, for your reading pleasure.

Rose Cliffs
Archaeologists accidentally set free survivors of an ancient race, who require sexual sacrifices to bring back more of their kind.

The Christmas Queen
A young man returning home for Christmas encounters a legendary succubus who wants him for her lover.

No. 55 Cherry Apple Court
Believe it or not, sometimes within a gated community there are worse things than a home owners association.

The Whisper of Ereshkigal
An immortal Sumerian in love with a human woman is finally discovered by pursuing goddesses determined to take him to the underworld.

Imnachar
A frustrated incubus has a young woman cornered in a small country church, and he attempts to entice her to leave her sanctuary.

Galleria Millennia
An unusual group of female artist-collectors descend on a city at the edge of the Rocky Mountains before Y2K.

The Samar Café
On the eve of joining his combat ship during an interstellar war, a young sailor spends the night with a prostitute, with surprising results.

A Harsh Lesson
A female military officer dons a haunted Waffen SS jacket and attends a costume party, where she intends to kill a Senator.

Aztec Ridge
An Aztec goddess claims a lover from the same family line every 52 years, and now it is time for her to take a new lover.

Dawn at Khabari Crossing
As the US combat role in Iraq ends, a middle-aged soldier faces the uncertainty of demobilization and returning to Ground Zero of the Great Recession.

Between Flagstaff and Gallup
They say curiosity killed the cat, but what happens if it didn’t, and the cat is still alive?

The Ledger
A married sutler, unhappily retired and in ill health, remembers the example of the love of a young 7th Cavalry trooper for an Irish laundress.

Grandpa’s Bon Qui Qui
While deployed to Afghanistan, an older soldier in a May/December relationship must decide if the young woman really loves him, and if he really loves her.

Buy Link

See more books by S.S. Hampton Sr. on Amazon.

SS Hampton, Sr. is a full-blood Choctaw of the Choctaw Nation of Oklahoma, a divorced grandfather to 13 wonderful grandchildren, and a published photographer and photojournalist. He retired on 1 July 2013 from the Army National Guard with the rank of Sergeant First Class; he previously served in the active duty Army (1974-1985), the Army Individual Ready Reserve (1985-1995) (mobilized for the Persian Gulf War), and enlisted in the Nevada Army National Guard in October 2004, after which he was mobilized for Federal active duty for almost three years. Hampton is a veteran of Operations Noble Eagle (2004-2006) and Iraqi Freedom (2006-2007) with deployment to northern Kuwait and several convoy security missions into Iraq.

He has had two solo photographic exhibitions and curated a third. His writings have appeared as stand-alone stories and in anthologies from Dark Opus Press, Edge Science Fiction & Fantasy, Melange Books, Musa Publishing, MuseItUp Publishing, Ravenous Romance, and as stand-alone stories in Horror Bound Magazine, The Harrow, and River Walk Journal, among others.

In May 2014 he graduated from the College of Southern Nevada with an Associate of Applied Science Degree in Photography – Commercial Photography Emphasis. A future goal is to study for a degree in archaeology—hopefully to someday work in and photograph underwater archaeology (and also learning to paint). He is currently enrolled as an art student at University of Nevada-Las Vegas.

As of April 2014, after being in a 2-year Veterans Administration program for Homeless Veterans, Hampton is officially no longer a homeless Iraq War veteran.

Hampton can be found at:
Dark Opus Press - Edge Science Fiction & Fantasy Publishing - Melange Books - MuseItUp Publishing - Goodreads Author Page - Amazon Author Page - Amazon UK

Wednesday, April 17, 2013

Patriotism Down Under

by Vonnie Hughes

G'day all!

With Anzac Day a scant nine days away, people all over Australia and New Zealand are remembering our war heroes by wearing red poppies and baking our traditional biscuits. The tradition began in World War I. Wives and lovers wanted to provide a bit of home to their soldiers and nurses, but they needed a food that wouldn't perish on the long journey. These biscuits were created and have been a symbol of Anzac Day ever since.

Here is a recipe that is easy and flavorful. I hope you try them.

ANZAC BISCUITS (COOKIES)
1 cup plain flour not self-raising
1 cup rolled oats
¾ cup sugar
½ cup dessicated (shredded) coconut
2 tbsp. golden syrup (light molasses)
1 tsp. bicarbonate of soda (raising agent)
125 grams of butter (4.4 ozs)
½ teaspoon salt
2 tbsp. boiling water.


Preheat oven to 160C or 325°F (140C or 285°F for a fan-forced oven).

Line two baking trays with non-stick baking paper (parchment paper).

Sift flour into a large bowl. Stir in the oats, coconut, sugar and salt.

Combine butter and golden syrup and stir over medium heat until melted.

Stir the bicarbonate of soda in the boiling water and add to the mixture. It will bubble.

Quickly pour the liquid over the flour mixture and combine.

Roll heaped tablespoons of the mixture into small balls and place at 5cm (about 2 inches) intervals on the baking trays. Press the balls down with a fork to flatten.

Bake for about 18-20 minutes until golden brown.

Note that these are not puffed up cookies but more a flat biscuit type of cookie.


Vonnie Hughes is a New Zealander living in Australia. She loves animals and jogging. Vonnie writes Regencies and romantic suspense novels along with short stories.

Learn more about Vonnie Hughes on her website and blog. Stay connected on Facebook and Goodreads.

Wednesday, March 13, 2013

A Special Treat from Down Under

Please allow me to introduce you to an author you definitely want to read who is also a phenomenal baker Eva Scott.

Take it away, Eva.

In The Reluctant Wedding Planner Mrs Winter, one of Georgi Mac Intyre’s clients, bakes some delicious Monte Carlos biscuits. Now for those of you who don’t know, Monte Carlo biscuits are an Australian classic. There are a few variations on the theme kicking about but here’s the Australian Women’s Weekly version – tried and tested and scrumptious to boot!



MONTE CARLO BISCUITS
125g (8 tablespoons) softened butter
¾ cup brown sugar
1 egg
2 tablespoons honey
a pinch of salt
2 cups self raising flour
1/3 cup raspberry jam, warmed
2 cups icing sugar (powdered sugar)
15g (1 tablespoon) softened butter, extra
1 teaspoon vanilla essence (vanilla extract)
2-3 tablespoons milk

Preheat oven to 180°C which is 350°F.

Line a biscuit tray with baking paper also known as parchment paper.

Cream butter and sugar until well blended. Add egg, honey and a pinch of salt. Fold through sifted flour.

Roll mixture into a log. Cover with plastic and allow to rest for about 20 minutes.

Uncover and slice into 1/2 centimeters or 1/4 inch slices. Place on tray and bake for 15 minutes or until golden.

While still warm brush ½ the biscuits with the jam. Set aside to cool.

Sift icing sugar into a bowl. Add butter, and vanilla essence. Mix in enough milk to form a thick icing. Spread other half of the biscuits with the icing and sandwich together.

Serving size: Serves 10 or more
Cooking time: Less than 60 minutes

Here's a little from my latest release to enjoy with your biscuits.

Not only flowers bloom...

BLURB:
Dr Camden James is a rural vet, not a wedding planner, so he quickly feels out of his depth when, in a fit of generosity, he offers to glam up his sister's budget wedding in a secret move designed to surprise her. With only six weeks to make this the wedding of his sister's dreams he needs to move fast.

Stumbling around in the largely female world of weddings he gets a lead on the go-to girl for wedding flowers - Georgiana Mac Intyre. Georgi, reeling from a very public breakup, is not interested in men in anyway shape or form. Not even super-cute vets - even when they are clearly interested in her.

Cam shamelessly uses his story to get her to help. It has all the elements; romance against the odds, true love, orphans (you can't have good story without an orphan or two), and a bride.

To read an excerpt from The Reluctant Wedding Planner, please click HERE.

Eva Scott lives on the Sunshine Coast, in Queensland Australia with her fabulous husband and gorgeous little boy. When she's not writing romance, you can find her on the water kayaking, fishing or swimming. When on dry land its all about the shoes and the coffee.

Learn more about Eva Scott on her website. Stay connected on Facebook and Twitter.

I'll be back Monday with Arley Cole and Leigh Daley. Until then...

Happy Reading!

Sloane