Fare Exchange: Offering several recipes for whipping cream biscuits

Good morning, cooks and diners. Last Wednesday morning I walked into a room filled with the spicy scents of care and love – “a Continental breakfast” was the cook’s minimal description of a maximal morning meal. As we consider today’s requests for bread pudding, a loaf of bread from English muffins and a pie bursting with apples, the aromas almost, just almost, waft across this page.

Phil Crawley of Dayton asked for a recipe for bread pudding, that old-fashioned dessert that surely began as a way to use stale bread, a recipe that has now has become a delicacy. Blue cheese bread pudding was on a menu hereabouts recently – that one not sweet. We assume, however, that Mr. Crawley wanted the sweet version. And it’s R.B.G. who wanted the English muffin loaf.

Here’s an overheard request from Barber Orchard in Balsam, N.C., where apples abound and the Honeycrisps, straight from the tree, were being pronounced “the best apple I have ever eaten.”

Up at the counter a customer asked the clerk, “Haven’t you always heard that an apple pie is better if you use two kinds of apples? My mother says so and also my daughter.”

“Indeed I have.”

“Well, what would you use? Jonagold or Courtland with Granny Smith?”

“Granny Smith and Golden Delicious.”

“But aren’t Goldens mushy?”

“Not now, not now.”

So let’s hear from the apple pie experts. Name the best apple or apple combinations, and then tell us what to do next, since this is the apple pie season.

Whipping cream biscuits

Mary Ann Halbrooks was the first responder with whipping cream biscuits, straight from “Relish” in March 2011. She pronounced this recipe very good.

Whipping Cream Biscuits

2 cups self-rising flour

1 cup whipping cream

Heat oven to 450 degrees. Combine flour and cream in mixing bowl, stirring just until blended. The dough will be a little stiff. Transfer dough to a lightly floured surface and knead 10 times. Roll to 1/2-inch thickness and cut with a 2-inch cutter. Place biscuits close together on a lightly greased baking sheet. Bake 10 minutes. Makes 12 biscuits.

Ms. Halbrooks continued, “Here’s another whipping cream recipe Ms. Cupcake might like. It is really good.”

Whipping Cream Pound Cake

1 cup butter or margarine (Ms. H always uses butter)

3 cups sugar

6 eggs

3 cups silted cake flour

1 cup whipping cream

1 teaspoon vanilla extract

1/2 teaspoon orange extract

Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.

Add flour to creamed mixture alternately with whipping cream, beginning and ending with flour. Mix just until blended after each addition. Stir in flavorings.

Pour into 2 greased and floured 9-by-5-by-3-inch loaf pans. Bake at 325 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pans 10 to 15 minutes; remove from pans and cool on a wire rack. Makes 2 loaves.

Note: As Ms. H. prefers, cake may be baked in a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour 30 minutes or until wooden pick inserted near center comes out clean.

Helga Kidder’s whipping cream biscuit recipe is very similar, and she attributes it to a past Food page in the Times Free Press. She added a review of the process.

“I have made this recipe several times when I wanted a biscuit that is quick and easy to make. I find it a good recipe and have had positive comments. The only thing I don’t like is that the tops don’t brown as well as I would like.”

Interestingly, the preceding recipe calls for baking at 450 degrees for 10 minutes; Ms. Kidder’s, for 10 minutes at 400 degrees. Perhaps experimenting with the higher temperature would produce the desired browned tops.

Whipping Cream Biscuits

2 cups self-rising flour

1 cup whipping cream

Heat oven to 400 degrees. Combine flour and cream, stirring just until blended.

Transfer dough to lightly floured surface and knead 10 times. Roll out and cut in rounds.

Place on lightly greased baking sheet.

Bake for 10 minutes.

Chorizo gumbo

Rosemary Palmer shares her many varieties of creativity on her blog, notjustpaperandpaint.blogspot.com. This one seemed just right, as she noted, “for a fall evening or for tailgating.”

Chicken Chorizo Gumbo

2 pounds boneless, skinless chicken breast

6 cups water (enough to cover)

2 tablespoons olive oil

1 cup mixed seasoning* (See note that follows)

1 pound chorizo, sliced

2 to 4 tablespoons Creole seasoning (4 for spice lovers)

4 cups chicken broth

1 (15-ounce) can diced tomatoes

Salt and pepper to taste

2 tablespoons fresh parsley, chopped

Prepared white rice

* Mixed seasoning is usually a combination of celery, peppers and onions, handy to have on hand.

Place chicken – you may use a rotisserie chicken or any leftover chicken – in stockpot with enough water to cover, approximately 6 cups. Boil on medium heat for 45 minutes or until done. Remove chicken from broth and cool. Chop into small pieces or shred.

Measure chicken broth. Pour 2 tablespoons into skillet on medium heat. Add seasoning and sauté for 5 minutes, just until softened. Do not brown. Remove seasoning for later use.

Add chorizo slices and cook for 10 to 15 minutes until brown and cooked thoroughly. Chop in small pieces, remove from skillet and drain excess grease.

In stockpot, add seasoning mixture, chicken and chorizo. Stir in tomatoes, Creole seasoning and 4 cups broth. Canned broth may be used if needed to make broth measure 4 cups. Add salt and pepper to taste.

Cook over medium heat for 1 hour, stirring occasionally. While this is cooking, prepare the rice according to directions on package. Right before serving, add parsley. Spoon gumbo over rice and serve.

Add more peppers or onions if desired.

After mixing all, cook in Crock-Pot on Low 3 to 4 hours.

Asian chicken

Here’s an easy, appealing Asian dish from Sabrina Daniel.

Asian Chicken Thighs

1/3 cup teriyaki sauce

1 tablespoon oil

1 clove garlic, minced

4 chicken thighs (1 pounds,), skin removed

Mix teriyaki sauce, oil and garlic in zip top bag.

Add chicken; seal bag and turn to coat. Refrigerate at least 1 hour or up to 1 day. Coat grill with cooking spray or oil. Heat grill. Add chicken and grill over medium heat 15 minutes, turning as needed until cooked through.

Next week there will be some Sunday biscuits, a recommendation for weighing ingredients instead of measuring, and a treat for your pup that contains cinnamon, carob chips and peanut butter.

That’s plenty of reasons for you to come back, so please do.