Sunday, September 7, 2008

The Perfect Recipe (Snickerdoodles and Bicuits)

During my illness with oral cancer, I have gone back to my old days of when I was a professional chef. I worked for Marriott Cooperation for years among other places. After years went by, I totally switched professions becoming a plumber. YEP, Heck of a change, is it not? The stress of the restaurant BIZ was giving me heart problems. I was getting early warning signs of a bad heart attack. So by the advise of my Doctor, I quit. But, even though I have been out of the "BIZ" for a long time.....it is in my heart still.

In order to have something to do with my time, I cook and experiment. I have been working on the perfect snickerdoodle recipe and have landed one. It has been tested many times and by other people. It is kinda thin, kinda crackly, kinda chewy in the middle and kinda crunchy on the edges. The PERFECT COOKIE!


Then I moved on to a quest to make the perfect baking powder biscuit. Golden brown on the outside, light and fluffy on the inside and packed full of flavor and goodness. I have been working on this one for well over 7 years. YEP.....7 years. I have now found the secret and have the Perfect Biscuit Recipe! When I pulled them out of the oven, My Mom was there. She could not believe her eyes when she seen how high they were and then the taste..........OH MY she said.

Just goes to show, cancer can provide opportunity as well. I am not sure what my quest will take me to next. I hope it will be as orgasmic for the pallet as has been the previous two recipes.

Here is the recipe for Snickerdoodles:

This is exactly how I make them and they turn out every time. It is also less grams of trans fat and can be 0 sugar if using splenda. How about that...a Cookie that is better for you.

2 3/4 cups all purpose flour
2 tsp cream of tartar plus one half pinch
1 tsp baking soda
1/4 tsp salt 1/2 cup (softened to room temp) Smart Balance 50-50 butter blend ( You could use real butter I think, but DO NOT use margarine. IT WILL NOT WORK!
1/2 cup Crisco butter flavored shortening
1 1/2 cups sugar ( You could substitute Splenda Granular sugar- use same amount)
2 eggs 2 tsp vanilla extract

Cream Butter and shortening Add eggs, vanilla and mix some more Add all remaining ingredients except for cream of tartar, mix well, then add the cream of tartar and mix well again. ( It is exactly what I did) Preheat oven to 375 form into 1.5 inch balls and roll in a cinnamon-sugar mixture. Place on ungreased cookie sheet,flatten a little and bake for exactly 10 minutes. no less than 9 minutes and NO MORE than 10. Let cool for one minute and scoop cookies on to a cooling rack to finish cooling. ( otherwise the cookie will continue to cook) (Side note) If you have an idea to just cook for less time to allow for cookie to continue to cook on pan, DON"T. This this will make the cookie cakey. Also use echo bake ware. do not use air bake pans

Biscuits:
Ok, I know this may sound odd and you may want to substitute or change the way you do this. Do NOT fall into temptation. It may make a biscuit, but it will not make the correct biscuit. So exactly as I say and you will have a most wonderful product. First tip. Everything must be chilled for 2 hours. We all know that you will have the buttermilk already chilled. Chill the flour and salt and lard as well. THIS IS IMPORTANT STEP! Chill it all for no less than two hours.

2 cups of Gold Medal Self Rising Flour plus (1.5 Tablespoons reserved) 1/2 t of salt
1/2 T baking powder
1/2 c of lard YES LARD Shortening will not work. (Read the labels, same amount of fat)
1 1/3 c buttermilk
Preheat oven to 475 Spray a pan with cooking spray. I used a cast iron skillet for my pan. Mix flour and salt together well. Then add lard. crumble with you fingers until crumbles are no larger than pea size. Just rub the lard and flour with your fingers. Do not over mix. (Do not use your hands, they hold heat) Use fingers Now make a well in the mixture and pour buttermilk into well. Mix until just mixed, do not over work, you may use hands but be careful not to over mix. The dough will be sticky and wet. Scrape you hands off and use the reserved flour on your hands and a bit into the mixture to fold dough so that you can turn it onto the rolling board. OR as I do.....the counter. Pat the dough out until about 1 inch thick and cut into biscuits. I used a glass to have nice big ones. Put into pan and bake in oven until golden brown. About 15 min. or so, depends on how your oven is.

I use an egg wash to get them nice a golden.
1 egg
2 T milk
Mix well and brush onto the top before baking. They will rise well and be light and fluffy.


Enjoy Everyone. Let me know how they turn out for you all.

John

PS. I have had a request for a recipe for sausage gravy. If any of you have a really good recipe, pls send it to me by email. ( link at the bottom under cantact me.) I will begin testing right away.