Rebecca WinkleBeam: comment to “In Honour” on August 11, 2008
I just turned 33 on 8-8-8 and thought that I’d share my favorite birthday recipe. This is the smell I always woke up to on my birthdays. (and still wake up to when I visit my parents in the States)
_Birthday biscuit cinnamon rolls_
2.5 cups flour (I use whole grain)
0.5 cups wheat germ/bran
1.5 tablespoon baking powder
2 tablespoons sugar (or a bit more than 1 Tbs Honey
3/4 cup butter or shortening
1 cup milk
3/4 cup sugar
3 teaspoons cinnamon (more or less, to taste)
Chopped dried fruit
Sift and mix dry ingredients.
Cut in butter*, using two knives or a pastry blender
Add milk and stir until it just mixed.
Knead on floured surface until dough just holds together and then roll out to 1/2-inch thickness.
Dampen dough surface with a little water (or melt 2 Tbs butter and spread on surface)
Spread sugar mixture on surface and sprinkle with optional nuts and fruit. Roll up and use a serrated knife (hint you can put a little flour on the knife if you’re dough’s sticky) to cut into 2 inch wide pieces.
Place on tray and bake in pre-heated oven at 400 F or 180 C for 13 to 20 minutes or golden brown on top.
*There’s a trick to making a good biscuit dough. The butter needs to be cut in until it’s fine clumps, but not too fine, and after the milk’s added the dough needs to be mixed enough but not too much. I have to admit that it’s taken me 10 years to make fluffy melt-in-your-mouth biscuits as good as my mother’s. (of course I didn’t grow up on a farm making biscuits daily for the farm hands) So if the biscuits fall apart the dough wasn’t kneaded enough and if they’re bricks they have been kneaded too much.
Rebecca WinkleBeam, 23 Jun 08, comment to ‘Americans’
1 cup Orange juice
1/8 to 1/2 cup Campari topped off to one cup with orange juice
1 cup sugar dissolved in 1 cup heated water (cooled)
throw in ice cream maker or put into bowl in freezer and stir it once in a while
100 g butter
125 – 175 g mashed banana (about four)
75 g sugar
2 eggs – separated
60 g bar chocolate
Melt the butter and the chocolate
Add banana and sugar
taste – if it isn’t chocolaty enough add unsweetened baking chocolate powder and sugar until it tastes rich and sweet enough
Add egg yolks and stir constantly until thickened, like loose pudding. COOL
Beat egg whites. Fold into cooled banana mixture.
Put into something that will fit into your freezer and freeze it until set.
WARNING: This does have a strong banana taste. If you don’t like banana use some other mashed strained fruit! (or add so much chocolate that you can’t taste anything else)