My sweet tooth was satisfied with the Pumpkin Cranberry Oatmeal cookies, but I still had a good amount of pumpkin leftover. I decided to make this Pumpkin Cornbread from the New York Times. The recipe is written by Martha Rose Shulman as part of the ‘Recipes for Health’ feature.
I don’t make cornbread often, but it is such a treat to have a piece fresh from the oven. Even though the recipe calls for a whole cup of pumpkin, the flavor is very subtle. Unlike other pumpkin cornbread recipes, this one does not call for pumpkin-like spices such as cinnamon, nutmeg, or allspice. It’s really a traditional cornbread with just a hint of pumpkin, which is great for serving with any fall dinner.
Our cooking club theme this month was “Apples”. I decided to make these Apple Thyme Cheddar Scones from the website of a Western dairy company named Challenge. We can’t buy Challenge butter around here, but I still liked this recipe for savory scones. It’s the fall version of my late summer classic Zucchini Cheddar Biscuits.
The ingredients came together very easily, and I was able to resist that strong urge to add more flour at the end. I pressed the dough into more of a rectangle than a circle, so instead of triangles, I made small squares. Note that my oven does run a little hot, but these scones were quite browned in 20 minutes, so watch them carefully.
The scones were a nice complement to our apple-themed meal, although I might use fresh herbs instead of dried for more intensity next time. If you go apple picking and come home with a big tote of apples, save one for this recipe.
I’ve had this recipe for Zucchini Cheddar Drop Biscuits saved on my Pinterest for months. I was fortunate enough to be invited to a dinner party, and thought it would be a good opportunity to try the recipe. I felt very Southern taking a dishtowel-lined basket of biscuits to a party, and I am happy to report they were a hit!
I changed a few things from the original recipe, cutting back the salt and increasing the amount of zucchini. You might notice that these biscuits appear a little flat. I think the extra zucchini may have weighed them down a bit, but the texture was still fairly light. Although I love just about anything with zucchini, I think it’s the cheese that really makes these taste great.
If you have some extra zucchini around, try these biscuits for breakfast, lunch, or dinner. If you still have extra zucchini, drop them off at my house please. 🙂
Zucchini Cheddar Drop Biscuits
1 c. shredded zucchini
2 1/2 c. flour
1 T baking powder
1 stick butter, cold and cut into cubes
1 c. nonfat milk
1 c. shredded cheddar, such as Cabot 50% reduced fat cheddar
Place shredded zucchini in a colander and sprinkle with salt. Press with a fork, and allow to drain for 30 minutes.
Mix flour and baking powder in a bowl. Cut in butter with two knives, or a pastry blender, until all of the butter pieces are the size of small peas. Add milk, cheese, and drained zucchini. Drop batter in large spoonfuls on a cookie sheet lined with parchment paper. Bake at 425F for 12-15 minutes.
-Recipe slightly adapted from A Cozy Kitchen
Our cooking club theme for April was originally “Grilling” but with a forecast of 50F and rain, we changed it to Italian. I had such a hard time deciding what to bring. With antipasto, sausage stew, eggplant lasagna, meatballs, and tiramisu on the menu, there was only one thing missing – bread! So I decided to try this No Knead Foccacia recipe from Budget Bytes.
It’s almost embarrassing to admit how little effort it took to make this bread. The night before, I mixed flour, yeast, salt, and a teaspoon of garlic powder in a bowl and added water as the recipe indicated. I went to bed, lounged around the next morning, and eventually turned the dough onto a cookie sheet for a second rise. I brushed the dough with olive oil and herbs, and popped it in the oven. When the bread was golden brown, I put the flat loaf on a cooling rack and sprinkled freshly grated Parmesan cheese.
That’s it, really! The focaccia had a lot of flavor and was a nice complement to our meal. I’ll be sure to make this again soon.
Lent is supposed to be about penance and sacrifice. These biscuits from Joy the Baker do have a cross on the top, but it is certainly not a sacrifice to make them. And it definitely isn’t a sacrifice to eat them!
Last year I made my grandmother’s traditional hot cross buns which were good, but these biscuits are even easier because there is no yeast required. You just need a lot of butter and a few other ingredients. Don’t worry if you don’t have a biscuit cutter, the top of a glass works just fine! You need more butter and some powdered sugar for the frosted cross, but you can’t skip this step or they’re just biscuits. And who doesn’t like a reason to make a small batch of frosting?
It’s handy to keep cornmeal around for polenta, but you can also use it to bake. I wasn’t in the mood for traditional corn muffins, so I found this recipe for Cornmeal Scones. (Note: There’s a typo in the recipe, and step 1 should say to say to mix flour, cornmeal, sugar, baking powder, and salt.) The ingredients are simple, and they’re the kind of thing you can whip up quickly on a Sunday morning.
The scones are nicely crisp on the outside but soft on the inside. I cut the scones on the small side, and plan to freeze most of the batch. They are dusted with sugar but still not overly sweet. You could enjoy them on their own, or with a savory dish, but you will enjoy them!
This muffin recipe promised to deliver ‘the best part of French toast rolled up in a muffin’. With a promise like that, I got out my mixing bowl! Of course, the recipe calls for Bisquick which I never keep in the house, so I used the trusty Bisquick substitute of 1 c. flour, 1 1/2 t baking powder, and 1/2 t salt. The batter came together quickly, but the muffins took a bit longer in the oven than the recipe indicated.
When they came out of the oven, I brushed them with melted margarine and dusted them with cinnamon and sugar. After all that, you’d think they’d be amazing, right? Ehhh, I was disappointed. None of them will go to waste, but they weren’t as good as I expected. I think they need more cinnamon and sugar on the inside. Don’t worry, I have another recipe on my list which I think will fix this problem!