Sweet Potato Angel Biscuits...& another Give-Away

Angel biscuits are something I learned to make from my mother.  It was her way of having a quick yeast roll with little effort; in fact, it's also known as Bride's Biscuits because of the ease in making them up the first time she attempts a yeast bread:-)

Sweet potato is my addition, although, she love to bake sweet potato pies, but never thought about using them in breads.  I think they're just as fall as pumpkin and certainly adds a lot of nutritional value to these biscuits.  They are a root vegetable that, in addition, to being a simple starch, it is a complex carbohydrate, rich in beta carotene, dietary fiber, and Vitamins A, C, and B6.  

It was the first vegetable that Ari was given as a baby--his mama made it up in the Beeba Baby Food Processor.  He loved them!

Ari sitting on Bailey's perch, looking out at the snow (Christmas 2008)

Sweet Potato Angel Biscuits
5 cups King Arthur all-purpose flour
2 tsp. baking powder
2 tsp. Kosher salt
1 cup shortening
2 large sweet potatoes, roasted, peeled, and mashed
2 T (2 pkg) dry yeast
1/2 cup warm water (110F-degrees)
1 tsp. honey

4 T butter, melted (for brushing the baking pan and the tops of the biscuits)

Preheat oven to 400F-degrees with a baking stone. Wash and poke holes into the sweet potatoes.  

Bake in the preheated oven for 45 minutes to 1 hour, testing with a fork or knife tip when they're soft enough. The skin should look shriveled.  Don't turn off the oven!

  Allow them to cool enough to handle, then peel and mash.

In a stand mixer, using a paddle attachment, add the dry ingredients and mix on low.  Meanwhile, in a 1 cup measuring cup, whisk the yeast into the warm water, adding the honey (to nourish the yeast!)

While the mixer is running on Speed #2, add the shortening, about 1 tablespoon at a time and continue mixing until it resembles coarse sand.

Add the mashed sweet potato and foamy yeast on low as the dough comes together.  Turn out onto a lightly floured bread board and knead lightly to a smooth disk.

Lightly flour the top of the dough and roll out to about 1/2-inch.  Use a 2-3 inch biscuit cutter.  Brush the baking sheet with the melted butter and place the biscuits on the sheet, just slightly apart.

Brush the tops of the biscuits with more melted butter and cover lightly with plastic wrap.

Let rest about 20 minutes--the biscuits should be almost doubled.

Bake in the 400F-degree oven for 12-15 minutes, until golden brown.

They may look like biscuits, but they're light and airy like rolls.  They certainly were delicious with a potato/spinach frittata and salad on this fall evening.

Now, the next Give-Away is also something Kelly would have chosen.  Whenever we traveled and explored little shops, Kelly loved buying homemade soaps, almost to an obsession.  So, the little bundle of Goat's Milk Soaps I've made up for today's give-away accompanies a change purse with the Vera Bradley latest pattern that supports breast cancer research--Ribbons.  Together it's just another small remembrance of Kelly's generous nature.  Enjoy!

In Loving Memory of Kelly

"Hope is the thing

with Feathers

that perches in the soul

and Sings the tune

without words

and never stops ~ at all"

Emily Dickinson

This was the last quote Kelly had chosen for her blog in 2010 and I wanted to share some photos of her beautiful life with all of you.

Lastly, the winner of the doughnut pan is Angie!  Congratulations, please email me your address so I can get the pan mailed to you ASAP!

Tomorrow, I will have another extra Give-Away up--Kelly's generous nature will continue:-)

Vegetarian Split Pea Soup with Cornbread Croutons

I think split pea soup falls under the category, along with mushrooms, liver and sushi--to name a few, that you either love it or don't.  My family happens to love it and my mother made the best.  However, my predicament was to maintain the wonderful flavors she instilled by using a ham hock, which is what she always used, and create a vegetarian version.

When we lived in California, we made a day trip to Solvang, a replica of a Bavarian town in the hills above Santa Barbara not only to visit the town, but try the Pea Soup.  Andersen's Inn is known for their Split Pea Soup and it was just as good as mom's, but again, it had ham bits in it.

So, this is what I came up with--Liquid Smoke and replaced 5 cups of the water with vegetable broth.

Even while it was simmering, you would have sworn I had a ham hock or a slice of ham in the soup pot.  The flavors were incredible and with the cool evenings upon us, soup was the perfect meal.

Vegetarian Split Pea Soup
1 large yellow onion, finely chopped
3 T unsalted butter
1 tsp. salt
Pepper to taste
3 cups dried split peas, washed and picked over for stones & debris
2 large carrots, chopped
1 stalk of celery, chopped
2 cloves of garlic, peeled and minced
1 tsp. dried Thyme
2 bay leaves
8 cups of liquid (I used 5 cups vegetable broth + 3 cups water)
3/4 to 1 tsp. Liquid Smoke
2 medium Yukon Gold potatoes*, peeled, chopped to 1/2" dice (about 1 cup)

In a large Dutch Oven, melt the butter and add the onion and salt.  Saute' over medium heat until the onion is soft, then add the garlic.  Add the peas, thyme, bay leaves, Liquid Smoke, vegetable broth and water.  With the lid off-set a bit, cook over medium heat until boiling.  Lower heat to medium/low and continue to cook for 35 to 40 minutes.  Add the carrots, celery and potatoes and cook another 30 minutes.

*I realize that potatoes might be unusual, but my mother would put a few in to help "bind" the ingredients.  I love the texture of the soup with them in it.

Cornbread Croutons
Preheat oven to 375F-degrees.  Melt 3 T unsalted butter a 10" x 15" baking sheet, line with parchment, then, butter parchment sheet.

In a large bowl mix:
1 cup King Arthur all-purpose flour
1 cup cornmeal
1/4 cup granulated sugar
3/4 tsp. salt
2 T fresh chives
5 - 8 dashes Tabasco Sauce
1/4 cup melted unsalted butter
1 cup milk
1 large egg
1/4 cup sour cream

I mixed the dry ingredients first with my favorite flat whisk that I bought when we were in England back in 1992.  I've never seen one here in the United States, but I find it a necessity when I'm making up "quick breads" and muffins.

Mix the "wet" ingredients in a 2-cup measure, then add it to the dry ingredients and stir to combine.

Add the chives and Tabasco, if using and stir once again.  Pour the batter into the prepared pan and bake for 13 to 15 minutes until the cornbread is set.

Remove to a rack and cool before slicing into 1-inch cubes.  Place the cubes back on the baking sheet and melt an additional 2-3 Tablespoons of unsalted butter.  Dab the butter on the cornbread cubes.

 Bake another 10-12 minutes.  Remove from the oven and let cool.  As an added bonus for my hubby, I made some veggie sausage balls so the meal would be complete.  All that was needed was a salad.

We're still behind on our fall color and we haven't had rain or snow like the Mid-west got, but creating an autumn meal made me feel like the season is upon us. Enjoy!
  

 
 

Spooktacular Pumpkin Pie Poundcake

Pound cakes have been around a long time.  They are often a staple in the Southern region of the United States at picnics and potlucks where sour cream may be an added ingredient; in Great Britain, they're called Sponge cakes or Madeira Cake and consist of castor sugar, butter, self-rising flour and eggs in equal parts; and in France, they're known as "quatre-quarts" which means, four quarters and uses the same quantity of ingredients, but usually no fruits added; and in Germany, "Eischwerkuchen" (Ei=egg and schwer=heavy) and it means all the proportions of the other ingredients weigh as much as the eggs together!

My mother made lots of pound cakes--traditional vanilla, chocolate, lemon, and black walnut, but I never remember her baking one with pumpkin.  I love pumpkin in the fall and this one has a particular dense consistency that reminded me instantly of pie instead of cake--hence the name!

Spooktacular Pumpkin Pie Poundcake
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1-8oz cream cheese, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups firmly packed light brown sugar
1 1/4 cups pumpkin puree'
5 large eggs
1 T pumpkin pie spice
3/4 tsp. Kosher salt
3 cups King Arthur all-purpose flour
1/2 cups chopped nuts (I used pistachios, but walnuts, or pecans would be great)
Don't preheat the oven! 
Spray a 12-cup Bundt cake pan with a baking spray and set aside.

In a bowl of a stand mixer, using the paddle attachment, cream the butter and cream cheese thoroughly.  Scrape down the sides of the bowl and paddle.  Add the sugars and beat again on medium speed.  Add the eggs, one at a time, beating well after each addition until fluffy.  Add the canned pumpkin puree' and mix to combine.  (The batter may take on a "curdled" look...don't panic!)

Add the flour, salt, and nuts (if using) and mix just until it's all combined, scraping down the sides of the bowl and mixing once more.

Spoon batter into the prepared Bundt pan.  

Place the cake in a cold oven, then, turn the temperature to 325F-degrees Convection baking (if you have convection or just Bake).  Set the timer for 90 minutes.  Putting the cake in an oven that wasn't preheated is new for me.  I experimented with making popovers last night by putting the pan in a cold oven and they turned out perfect...so what the heck, I thought, let's see how a pound cake does!!

What do you think?  I maybe on to something here, as long as I gauge my oven temperature to this method:-D

Glaze:
1 cup confectioners' sugar
1 1/2 T Karo light syrup
2-3 T very hot water
1/2 tsp. Orange Juice Powder

I love the combination of orange and pumpkin and decided to try a little of this new product I found at King Arthur catalogue.  If you don't have it, you can use about 1/4 to 1/2 tsp. orange extract--just don't make it too over powering.

It's actually been a pretty warm day here and we're heading towards setting a record for no rain fall--Yes, this is the Pacific Northwest:-)  I know my mom would have loved this and of course, Kelly may have asked for this as a change up to her usual birthday Pumpkin Pie. Enjoy!

 

Black & White Chocolate Pumpkin Doughnuts

 

Today is a special day in our family--our daughter, Kelly's best friend, Kandyce's birthday.  From the day they first met in 7th grade at LaReina High School, they were inseparable; even miles couldn't break their bond.

Happy Birthday to my sweet girls!

Kandyce is a part of our hearts too and knowing how much our girls would have loved to be celebrating their 40th birthday together brings some sadness, but it's also a day to rejoice that Kandyce and her lovely family came into our lives.

I created this Black & White doughnut recipe because of a memory of the two of them one Halloween; the costume(s) they came up with was Salt & Pepper Shakers!  Kelly was pepper and Kandyce was salt, but all day long at school everyone asked them why they didn't do it the other way.  Kelly's answer, "what do you mean!"

So, here's the first (of many) give-aways this month to celebrate Kelly's generous nature...

...a doughnut pan to bake this recipe or your favorite.

Black & White Chocolate Pumpkin Doughnuts
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 cup pumpkin puree'
2 large eggs
1/3 + 1 T sour cream
1 1/2 tsp. pumpkin pie spice
1/3 cup Dutch-process cocoa
1 1/2 cups King Arthur all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. salt

White Glaze:
1 1/2 cups confectioners' sugar
3 T very hot water
2 T Karo light syrup

Black Glaze:
1 1/2 cups confectioners' sugar
2 oz unsweetened chocolate, melted
2 T Karo light syrup
3 - 4 T hot water

Preheat oven to 350F-degrees.  Spray doughnut pan with a baking spray and set aside.
In a bowl of a stand mixer, using the paddle attachment, cream the butter and sugar together thoroughly.  Add the pumpkin and mix to combine.  Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Add the dry ingredients and mix on low just to combine.  Add the sour cream and mix again.  

Use a 3 Tablespoon scoop to measure the batter into the doughnut pan openings.  

Bake 13 to 15 minutes.  Test by pressing the tops of the doughnuts with your index/middle fingers.

Let cool 5 minutes then invert pan onto a rack to cool completely.

Mix up the White Glaze first.  

Use a small off-set spatula to spread the glaze on half of the doughnut.  While this glaze is setting, mix up the Black Glaze.

 Use the off-set spatula to spread on the other side.  Place the doughnuts on the rack to set.

To be eligible for the doughnut pan, just comment on this post or any others I do between now and October 8th--Kelly's birthday when a name will be drawn.  Enjoy!

   

Pumpkin Blondies and a Special Give-Away

When I was in the fabric/quilt store a few weeks ago to look for the perfect fabric for October's Give-Away, it became abundantly clear that Kelly was going to have a say in this!  Rest assure I'm not crazy...at least not certifiable (LOL), but as I kept picking up bolts to decide, this fabric just kept screaming at me--"This one, Mom, this one!"

I should have prefaced this by saying that Kelly loved sunflowers and for awhile, collected prints for her walls, included one by Van Gogh, and had me sew a dress with sunflower fabric for an awards banquet she was attending.  I still have the dress and maybe one day I will remake it into something for Ari to cherish of his mama.  Also, I must tell you that when Kelly was diagnosed with breast cancer, she was bombarded with all sorts of lovely "pink" gifts, but told me one day, "Mom, I hate pink--I'd much prefer the color to be orange!"  You can probably guess that's why she loved anything pumpkin as well:-D

So, here is this month's Give-Away Apron--full of bold "artistic" sunflowers in yellows and orange on a black background, another favorite of Kelly's--in fact, her whole wardrobe was black for the most part.  One day, I saw her in a grey sweater and chided her for wearing something other than black and with her quick wit she responded, "haven't you heard, grey is the NEW black!"

Pumpkin Blondies
2 cups (4 sticks) unsalted butter, melted
3 1/2 cups firmly packed dark brown sugar
1 cup pumpkin puree'
3 large eggs
1 T Pumpkin Pie Spice
4 1/2 cups King Arthur all-purpose flour
2 1/4 tsp. baking powder
3/4 tsp. Kosher salt
1 3/4 cup pistachios, chopped
1 1/2 cups bittersweet chocolate chips

Preheat oven to 350F-degrees.  Brush a 12" x 17" baking pan with melted butter, line with parchment paper, then brush the melted butter again.

In a stand mixer, using a paddle attachment, beat the brown sugar with the melted butter until thoroughly mixed.  Add the pumpkin and pumpkin pie spice and beat on medium to combine.  Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Add the dry ingredients, 3/4 cup of the chopped pistachio and 1/2 cup of the bittersweet chocolate chips and stir to combine.

Spoon batter into the prepared pan and spread out evenly.  Sprinkle the additional 1 cups of pistachios and 1 cup of bittersweet chocolate chips on top.

Bake in the preheated oven for 10 minutes, then, lower the temperature to 325F-degrees and continue baking for 16 to 18 minutes until golden brown and set on top.

I cut the pan into 24 bars ( 4 x 6)--I like to serve a good-size bar!

This is going to be a special month of giving--exemplifying Kelly's generous nature, so keep stopping by for little surprises that I will be giving away. Enjoy!


  

And the Winner is...

Congratulations Thelma!  Your name was drawn for the September Give-Away Apron.  Please email me with mailing information to send out, one of my favorite, aprons to you.

A big thank you to all of you who have posted and enriched my life with your stories and comments.  I will have October's apron up today with a special added gift in memory of my daughter, Kelly's birthday--she would have been 40 on October 8th.

XOXO