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Onion, Mushroom, and Goat Cheese Mini Frittatas

These are delicious! I have made them three times and will continue to make them for breakfast served hot with seasonal fruit on the side, as appetizers - served either warm or room temp - or with a good spinach salad as a main dish served warm! For easier or faster preparation, I caramelize the onions the day or night before and refrigerate them. Makes for faster prep the next day...Also, I use the larger muffin pan (with 6 wells - one pan only) for breakfast and the main dish and bake them for about 18-20 minutes.

Mar 20, 2013
gardener3 in Recipes

Duchess Potatoes

I haven't made these - yet. I certainly plan on making these for the Holidays as this looks like a much easier recipe than the regular, traditional way of making Duchess Potatoes! Thank you for the recipe idea!

Oct 24, 2012
gardener3 in Recipes

KFC-style light fluffy biscuits?

When I was a very young child, I remember on many occasions my Dad giving me a small glass of buttermilk with corn bread broken up in it. An old Southern thing, I guess. That really doesn't appeal to me now, but at the time, we didn't know any different! It was part of growing up...lol

Oct 08, 2011
gardener3 in Home Cooking

KFC-style light fluffy biscuits?

teddiwalk, that's funny...
We are older (in our 60's), and have used non-fat milk in our family since my husband's bloodwork detected high cholesterol (and diabetes) in the early 70's. Both are well controlled now, and we still have non-fat milk in our fridge. I, too, keep heavy cream in the fridge for those occasions when nothing but cream will work well in a recipe. Thank God my father was a chef, owned a restaurant when I was growing up, and our oldest son is an accomplished chef - so we work out recipes together and adapt them to make them healthier. But not always, I have to admit! There are just some things that don't taste the same when you try to make them healthier. And, then that brings us back to the biscuits! lol...

Oct 07, 2011
gardener3 in Home Cooking

KFC-style light fluffy biscuits?

As I said previously, "soured" milk does not taste as good as the real thing, but, it is decent. I personally no longer make biscuits without having liquid buttermilk on hand - mainly because I always have a1/2 gallon in the fridge - but I have used "soured" milk in other recipes with good results. I guess my Southern heritage comes to the fore when it comes to true Southern cooking/baking. My TN cousins (and I - of course), are still making those wonderful, traditional biscuits like our relatives of long ago did. Yes, I agree with you, it would be interesting to make biscuits with the different products for a comparison in a blind taste. Good luck with that...have fun...

Oct 06, 2011
gardener3 in Home Cooking

KFC-style light fluffy biscuits?

When we lived in a rural part of CO for 6 years, I bought the powderd buttermilk; it works just as well as the liquid in my opinion. However, if you are ever in a pinch for lack of buttermilk, you can always use milk with a little vinegar. For every cup of milk use a tablespoon of vinegar; let it stand for a few minutes before using. It does work, however, not really as good as the real thing - but a decent substitute! Continued good luck with your baking and cooking!

Oct 06, 2011
gardener3 in Home Cooking

KFC-style light fluffy biscuits?

As my heritage lies in the South (Tennessee), I had the wonderful experience of watching both Grandmas, numerous Aunts and cousins make those wonderful biscuits they made every day. I still can smell and certainly will always remember the aromas of those biscuits as they came out of their ovens!. Eating them was even better! Some of the relatives used lard, some used butter and Crisco. In either case, they all used Buttermilk to make their biscuits. Following in their foot steps, I always use Buttermilk in my biscuits - it makes them lighter and fluffier. Also, I remember one of my Grandma's telling me not to handle the biscuit dough very much or they "wouldn't be very good." So, I continue to make buttermilk biscuits without handling the dough very much! When the dough forms together (dough may be sticky), that's it. Knead it a few times (not much), on a lightly floured surface, roll it out, or press it out, cut it (straight through - no twisting the cutter) and bake them in a preheated 400 degree oven for about 12 minutes. That's it - southern style.biscuits as taught by southern women a long time ago...

Oct 05, 2011
gardener3 in Home Cooking