Back in the Day Biscones

I recently came across this cookbook on instagram and couldn't be more tickled that I did.

It's a gem.

Great recipes, great tips and they've all been delicious!

Last week I started at the beginning of the book and went through all the recipes I wanted to try. I ended up with quite a few but first on my list (well, after already having made the chocolate chip cookies and blueberry muffins) were Biscones.

What, pray tell is a biscone? A cross between a biscuit and a scone, of course! 

Loaded with lots of delicious butter and buttermilk.

These were light, tender and oh so very good!

Buttermilk Biscones

from The Back In the Day Bakery Cookbook

1 1/2 cups unbleached all-purpose flour

1 1/2 cups cake flour

1/4 cup granulated sugar

2 Tbs baking powder, preferably aluminum free

3/4 tsp fine sea salt

1/4 tsp ground cardamom (sadly I was out of this)

1/2 lb cold unsalted butter, cut into cubes (2 sticks)

1 cup dried fruit (such as sour cherries or currants), optional

1 1/2 c buttermilk, or as needed

1 egg, beaten with a pinch of fine sea salt- for egg wash

1/4 cup cardamom sugar or turbinado sugar for sprinkling

Preheat oven to 375° and line a baking sheet with parchment or a silpat liner.

In a large mixing bowl, combine the flours, sugar, baking powder, salt and cardamom- whisk until incorporated.  Add the butter and working quickly, cut it in with a pastry blender.  You should have various sized pieces of butter from sandy patches to pea-sized chunks and some larger bits as well. Add the dried fruit, if using, and toss to distribute.

Gradually pour in the buttermilk and gently fold the ingredients until you have a soft dough and there are no bits of flour in the bottom of the bowl.  You should still see lumps of butter in the dough; these will give you light and flaky biscuits! The dough should be moist and slightly sticky.

Dust the top of the batter with a little flour and with a large ice cream scoop, scoop mounds of dough onto the prepared baking sheet. Arranging them about 1 inch apart so that the biscones have room to rise and puff up in the oven. Lightly tap down the tops and brush with the egg wash. Sprinkle with the sugar.

Bake 20-25 minutes, until the biscones are lightly golden and fully baked. Serve warm or room temp with your favorite jam. These are best eaten the day they are baked.

A Banana bread a day.... ~ 3.13.12

Please tell me I am not the only one who has a freezer full of over ripe bananas? At one point it was bordering on at least a dozen, maybe a dozen and a half!

I just can't seem to throw out those bananas and with a recipe as good as this (and as easy as this) one is.... why should I throw them away?

Thanks to Sycamore Stirrings for sharing this recipe for Banana bread made in the food processor- it has become my go-to recipe for it's ease in prep and simplicity of ingredients. The kids LOVE helping me make this recipe and of course, love eating the homemade banana bread.

Banana Bread
adapted from Sycamore Stirrings

Preheat oven to 350 degrees
Grease a 9x5 loaf pan

To the food processor bowl add:
2 very ripe bananas- medium sized
1/2 cup butter, cut into pieces, chilled

pulse about 20 seconds until butter and bananas are chopped and combined

Next add:
1 1/2 cup flour
3/4 cup sugar
2 eggs
1/4 cup buttermilk
1 tsp baking soda
1/2 tsp salt
a dash or 2 of ground cinnamon

pulse 10 seconds- just until incorporated

Optional- add in 1/2 cup walnut pieces or 1/2 cup mini chocolate chips

Pulse 2-3 times.
Turn batter out into the prepared pan.
Bake for 55-60 minutes or until cooked throughout and a toothpick comes out clean.
Cool completely before serving.

(click on the recipe name to print out without pictures in Google docs!)

Basil Tomato Soup & Killer Bread ~ 9.27.10

Once September hits, I go into super powered soup making mode. I could eat it every day. Seriously love me some soup! And one of my big faves is Tomato. I was all set to post this recipe when I realized I already did. DARN! So excited to post a recipe and here I've already gone and posted the same one 9 months ago!

I did not post this bread recipe though. It's so delish with a bowl of soup, especially this soup (see that's the same soup in the photo above- filled with veggie goodness!). I'm including two variations to the orginal recipe because I don't always have fresh basil, especially in the winter and I love the green onions in this AND I think artichokes on it would be a wonderful decision!

Killer Bread (or Wicked Awesome Bread or Super Duper Delish Bread... get the picture?)
(can be doubled) Serves 6

1/2 cup mayo
1/2 cup grated parmesan cheese
clove garlic- minced fine
basil- couple leaves finely chopped or 2 tsp dried, crumbled
bread- sourdough, baguette- I had some hoagie-style rolls lying around and used those
butter
optional: green onions, sliced fine or chopped artichokes

Preheat the broiler.
Mix mayo, parmesan and garlic in a bowl. (add green onions if you're going that option or artichokes or both!)
Slice bread horizontally (like you're making a sandwich) and butter it.
Broil until lightly toasted.
Spread parmesan mixture over cut sides of bread.
Broil until top is puffed and golden brown. Sprinkle with chopped basil.
Cut into wedges and serve with a delcious bowl of soup (or steak!).