Tuesday Recipes

Here are six recipes to get you through the day. Enjoy!

FLAKY BUTTERMILK BISCUITS

This comes from Melissa Clark in The New York Times' Cooking e-newsletter. Melissa writes, “To make theses biscuits into shortcakes, just split the biscuits, spoon on your favorite fruit (either sugared or plain), and dollop with whipped cream. Or just eat the biscuits for breakfast with butter. Classic and quick to bake; you can’t go wrong.” Time: 30 minutes; Makes 10 to 12 biscuits

To view these online, click here.

Ingredients

2 cups all-purpose flour

1/2 cup cake flour

1 tablespoon baking powder

2 teaspoons sugar

1 1/4 teaspoon fine sea salt

9 tablespoons unsalted butter, chilled and cubed

1 cup buttermilk, chilled

Preparation

Heat the oven to 450 degrees. Line a rimmed baking sheet with parchment.

In a bowl, whisk together flours, baking powder, sugar and salt. Using a pastry cutter or fork, quickly cut in 8 tablespoons butter until it forms pea-size crumbs and is uniformly mixed it (for flaky biscuits you want the butter to remain cold). Make a well in the center of the flour mixture and pour in buttermilk. Stir together until it just forms a moist, slightly tacky dough.

Turn dough out onto a lightly floured surface. Knead 2 or 3 times, then pat out into a 3/4-inch-thick round. Using a 2-inch round cutter, cut the biscuits. Twisting the cutter prevents proper rising; to prevent sticking, dip the cutter lightly in flour between biscuits. Do not re-roll the scraps, but pat them together and cut into rounds. Transfer biscuits to the baking sheet.

Melt remaining 1 tablespoon butter. Brush butter lightly over the tops of biscuits. Bake until puffed and golden, about 15 to 20 minutes. Cool 5 minutes before serving.

3-INGREDIENT ONE-POT MAC AND CHEESE

This quick dish is from the Tablespoon e-newsletter, and begins, “Be the most popular mom on the block with this creamy, creamy 20-minute twist on the classic mac.” Prep Time: 20 min; Total Time: 20 min; Makes 6 servings.

To view this online, click here.

Ingredients

1 can (12 oz) evaporated milk

1 lb uncooked elbow macaroni

2 cups shredded sharp Cheddar cheese (8 oz)

Directions

In 5-quart nonstick Dutch oven, heat evaporated milk, 4 cups hot water, macaroni and salt to taste to boiling over high heat. Reduce heat to medium-high; cook 6 minutes, stirring frequently.

Reduce heat; simmer uncovered 8 minutes, stirring frequently; do not drain.

Remove from heat; stir in cheese until melted.

ROASTED CARROTS WITH LEMON DRESSING

This comes from the Food e-newsletter. The recipe begins, “Very simple way to dress up roasted carrots. The roasted sort of gives a caramelized sweetness which is accentuated by the honey and is balanced lemon flavor. A bit of cayenne gives it a kick but doesn't overpower.” Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; makes 6 servings.

To view this online, go to http://www.food.com/recipe/roasted-carrots-with-lemon-dressing-292064.

Ingredients

3 
lbs carrots, cut into pieces 2-inch long and 1-inch thick (15-20)

2 
tablespoons olive oil

1⁄8 
teaspoon cayenne pepper

coarse salt

2 
tablespoons honey

juice and zest of 1 lemon

Directions

Preheat oven to 450.

In foil lined roasting pan, toss carrots with oil and cayenne and season with salt.

Arrange in single layer, using two pans if needed.

Roast tossing one halfway through for 30-40 minutes, or until tender.

In a small bowl, whisk together honey, zest and lemon juice. Season with salt.

Drizzled over carrots and toss to coat.

BLACK WALNUT PIE

This comes from Ellen Zachos, About.com's foraging expert. Ellen writes, “If you appreciate the rich, dark flavor of black walnuts, this pie features that flavor in a sweet, decadent dessert. If you're curious about black walnuts but don't have a tree near you, or you aren't sure it's worth the trouble of harvesting, de-hulling, and cracking the very hard shells, you can buy black walnuts for an easy taste test.” Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: 1 pie.

To view this online, click here.

Ingredients

1 ready made pie crust

3 eggs

1 cup light or dark corn syrup (I use light for pecan, but prefer dark for black walnut)

1 cup sugar (2/3 cup sugar if you're baking at altitudes over 5000 feet)

2 Tbs. melted butter (3 Tbs. melted butter if you're baking at altitudes over 5000 feet )

1/2 tsp. vanilla extract

1 cup chopped black walnuts

Preparation

The recipe begins with a disclaimer from Ellen: “I tried several different recipes, detouring from the traditional corn syrup base to a maple syrup version that sounded tasty. Alas, it did not set, and while the flavors were nice, no one wants to serve a pie that runs together after the first slice is cut. All the recipes for a maple syrup-based pie warned that it wouldn't be fully set when you took it out of the oven, but promised that the pie would continue to firm up.

“Not true.

“So I returned to the corn syrup base, just like my mother used for her pecan pie. There's something to be said for tried and true.”

Note: For the remainder of this recipe, whenever you read the directions in the first person (i.e. “I realize...”, “To read my philosophical stance...”), that's Ellen. There is a link to her stance on pie crusts, which also takes you to a recipe for her silverberry meringue pie. I haven't tried it, but it sure sounds interesting!

Preheat oven to 350F (or 325F if you're baking at altitudes over 5000 feet).

Grease the pie pan, then lay a single ready-made pie crust in a nine inch pan and trim and crimp the edges. (Ellen adds: “I realize you may not usually grease your pie pans, but this is a sticky pie and you'll be glad you did. Put the pan in the fridge until you're ready to bake. (To read my philosophical stance on ready-made-pie-crusts, click here..)”

In a bowl, combine the eggs, corn syrup, sugar, melted butter, and vanilla, and mix well with a fork.

Chop the black walnuts into pieces about the size of your baby fingernail. While I often leave pecans whole in a pie (or just barely chopped), I recommend chopping black walnuts because they have such a strong flavor.

Pour the nuts into the bottom of the chilled pie shell, then pour the liquid on top of the nuts. (The nuts will float to the top as they bake.)

Bake for 25 minutes, then check the color of the crust. If it's already nicely browned, cover the crust with small pieces of aluminum foil to keep it from burning. Bake for a total of 60 minutes. The center of the pie may still be bubbling when you take it out of the oven, but it will firm up as it cools. I promise!

LOADED MEXICAN CHICKEN AND POTATO SKILLET

This comes from the Tablespoon e-newsletter, and begings, “Serve this easy Mexican skillet dinner for a quick weeknight meal.” Prep Time: 40 min; Total Time: 40 min; Makes 5 servings.

To view this online, click here.

Ingredients

3 tablespoons vegetable oil

1 bag (20 oz) refrigerated cooked diced potatoes with onions

1 lb boneless skinless chicken breasts, cut into 1/2-inch cubes

1 can (14.5 oz) Mexican-style diced tomatoes, undrained

1/2 cup real bacon pieces (from 3-oz package)

1/4 cup chopped green onions (4 medium)

2 cups shredded Cheddar cheese (8 oz)

1 container (8 oz) sour cream

1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)

Directions

In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add potatoes; cover and cook 12 to 15 minutes, stirring occasionally, until thoroughly heated (potatoes will not brown). Transfer to bowl; keep warm.

In same skillet, heat remaining 1 tablespoon oil. Add chicken; cook 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in potatoes and tomatoes; cook 2 to 3 minutes longer or until thoroughly heated. Sprinkle evenly with bacon pieces, 3 tablespoon of the onions and the cheese. Reduce heat to low; cover and cook 5 to 6 minutes longer or until cheese is melted.

Meanwhile, in small bowl, stir sour cream and taco seasoning mix until well blended. Serve skillet dinner with sour cream mixture and remaining 1 tablespoon onions.

SLOW COOKER PUMPKIN-APPLE DESSERT

This comes from the now-infamous long-since-forgotten-emailing-list; however, the person who sent this out to the list wrote, “This recipe is featured in the Betty Crocker Complete Thanksgiving Cookbook,” along with “Meet a dessert that knows how to spell homemade with great flavor.”

1 can (21 ounces) apple pie filling

2 cups Gold Medal® all-purpose flour

1 1/4 cups packed brown sugar

1 cup canned pumpkin (not pumpkin pie mix)

3/4 cup fat-free cholesterol-free egg product

1/3 cup vegetable oil

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon baking soda

Ice cream, if desired

Spray 3 1/2- to 6-quart slow cooker with cooking spray. Spoon pie filling into cooker; spread evenly.

Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling.

Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean. Serve with ice cream.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.