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Buttermilk biscuits

Originally uploaded by ted_major

When you get them biscuits baked, we’re Alabama bound.

After you make the Red Velvet Cake, you’re going to have a lot of buttermilk left. Unless you like drinking buttermilk with cornbread, you’ll need something else to do with all that leftover buttermilk, like making biscuits.

Adapted from Cotton Country Cooking.

  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/4 tsp baking sode
  • 1/3 cup shortening
  • 3/4 cup buttermilk

Preheat oven to 450F (use convection if you have it)
Mix together dry ingredients, then cut in shortening with a pastry fork. Mix in buttermilk, and then knead about 10 times. Pat out into a rectangle about 1/2 inch (12mm) thick and cut into 12 squares. Bake 10 minutes or until golden brown.


Spooky Meringue Ghost

Originally uploaded by ted_major

From 101 Cookbooks via Brown-Eyed Baker.


  • 2 egg whites, room temperature
  • small pinch cream of tartar
  • small pinch salt
  • 3/4 cup powdered sugar
  • red hots or other small candies for eyes

Preheat oven to 200F. Using electric mixer, beat egg whites with cream of tartar and salt until soft peaks form. Gradually add sugar while beating, and beat until egg whites form (very!) stiff peaks.
Gently scrape egg white mixture into pastry bag or gallon zipper bag with a spatula and gently squeeze out air. Cut tip off zipper bag, and pipe ghosts onto baking sheet lined with parchment or a silicone baking sheet. Make sure your ghosts are as nearly vertical as possible, or be prepared for major slumpage. Gently place eyes on ghosts.
Bake at 200F for 1 hour, the crack oven door for another 30 minutes. (Make sure the meringues and dry and firm before opening the door for the final half hour.) Let Meringues cool to room temperature in oven.