Curtis Stone’s Cheesy Biscuit Recipe

03-073-A-Cheesy-Biscuits

Recipe & Photo credit: http://www.curtisstone.com/recipe/cheesy-biscuits

Ingredients:

2 cups all purpose flour

5 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup grated sharp cheddar cheese

4 ounces cold goat cheese, coarsely broken into chunks

5 tablespoons cold unsalted butter, cut into pieces

1 cup plus 2 tablespoons cold buttermilk

4 tablespoons melted unsalted butter

1/4 cup (1/2 ounce) finely grated Parmesan cheese

 

Directions:

Make-Ahead: These biscuits are really best when eaten warm from the oven. However, they can be made up to 1 day ahead, stored airtight at room temperature. To rewarm, wrap them in foil and bake at 350°F for about 10 minutes.
1. Preheat the oven to 450°F and place a 10-inch cast-iron pan in the oven to preheat.
2. In a large bowl, whisk the flour, baking powder, baking soda, and salt to blend. Using a pastry cutter, cut the cheddar cheese, half of the goat cheese, and 4 tablespoons of cold butter into the flour mixture until the butter resembles small pea-size pieces.
3. Form a well in the center of the flour mixture and pour the buttermilk into the well. Stir just until the mixture is moistened but still lumpy. Fold in the remaining goat cheese.
4. Remove the cast-iron pan from the oven and melt 1 tablespoon of butter in the pan. Drop 6 mounds of dough into the hot pan, spacing evenly apart. Brush the tops of the biscuits generously with some of the melted butter.
5. Bake 10 minutes. Brush with some of the remaining butter and continue to bake until golden brown on the top and the bottom, about 10 minutes longer.
6. Remove the pan from the oven then brush the biscuits with the remaining melted butter and sprinkle with the Parmesan cheese. Cool slightly.

THOMAS KELLER’S COCONUT CAKE

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Recipe & Photo Credit: https://www.saveur.com/article/recipes/thomas-kellers-coconut-cake

SERVES 8-10

For the Cake

  • Unsalted butter, for greasing
  • 2 cups flour
  • 1 cup desiccated coconut
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 12 cups sugar
  • 3 eggs, separated
  • 14 cups mayonnaise
  • 34 cup coconut milk
  • 12 cup plus 1 tbsp. buttermilk
  • 2 tsp. coconut extract
  • 2 tsp. vanilla extract

For the Meringue

  • 6 egg whites
  • 23 cups sugar
  • 3 cups sweetened shredded coconut

Instructions

Make the cake: Heat oven to 325°. Grease three 9″ cake pans with butter and line with parchment paper; set aside. Whisk flour, desiccated coconut, baking powder, and salt in a bowl; set aside. Place sugar and egg yolks in the bowl of a stand mixer fitted with a paddle attachment; mix until fluffy.
Add mayonnaise, coconut milk, buttermilk, coconut and vanilla extracts; mix until combined. With the motor running, slowly add dry ingredients until batter forms; transfer batter to a bowl and set aside. Clean stand mixer bowl and add egg whites; replace paddle with whisk attachment. Whip whites until soft peaks form; fold into cake batter.
Divide batter between prepared pans, smoothing tops with a rubber spatula; drop pans lightly on a counter to expel large air bubbles. Bake until a toothpick inserted in middle comes out clean, about 25 minutes. Let cakes cool for 20 minutes in pans; invert onto wire racks and let cool.
Make the meringue: Using an electric hand mixer, beat egg whites in a bowl until medium-stiff peaks form, 5–7 minutes; set aside. Bring sugar and ¼ cup water to a boil in a 2-qt. sauce pan fitted with a candy thermometer; cook, without stirring, until temperature reaches 250°, 4–5 minutes.
With the mixer on low, slowly drizzle hot syrup into egg whites until combined. Increase speed to high; beat until meringue forms stiff peaks, about 3 minutes more.
Assemble the cake: Place one cake layer on a cake stand and spread 3 cups meringue over cake; sprinkle with ¼ cup coconut. Repeat with second layer. Place remaining layer on top; cover top and sides with remaining meringue and cover outside of cake with remaining coconut, pressing lightly to adhere. Chill cake 30 minutes to firm meringue; serve chilled or at room temperature.

Blueberry-Cinnamon Muffins

Recipe and Photo by: Southern Living

Blueberry Cinnamon Muffins

Ingredients

  • 1/4 cup regular oats
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon, divided
  • 1/4 cup butter, softened
  • 1 cup granulated sugar
  • 1/2 cup egg substitute
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups fat-free buttermilk
  • 1 cup fresh blueberries
  • Vegetable cooking spray

How to Make It

Step 1

Stir together oats, brown sugar, and 1/2 teaspoon cinnamon; set aside.

Step 2

Beat butter and granulated sugar at medium speed with an electric mixer until fluffy. Add egg substitute, beating until blended. Stir in vanilla.

Step 3

Combine all-purpose flour, baking soda, baking powder, salt, and remaining 1/2 teaspoon cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture. Gently stir in blueberries. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Sprinkle evenly with oat mixture.

Step 4

Bake at 350° for 15 to 20 minutes or until tops are golden. Cool muffins in pans 5 minutes; remove from pans, and cool on wire racks.