Sunday, September 25, 2011
As the temperature cools in the Fall, here at the Inn we bring out the s'more maker on the porch. Guests can make their own s'mores the traditional way.
And we also make another version with brownies that is a huge favorite with the guests.
6 tablespoons butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
pinch of salt
1 stick butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons of pure vanilla extract
1/2 teaspoon salt
4 large cold eggs
1 cup all purpose flour
4 cups large marshmallows
Directions:Position a rack in the lower third of the oven and heat oven to 350 degrees. Line an 8 by 8 inch baking pan with foil so it hangs over the edges by one inch.
For the crust: lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.
Meanwhile, make the brownie. Melt the butter and chocolate in a medium microwave safe bowl in the microwave. Melt for 1 minute then stir, repeat one or two more times until completely melted and smooth. Stir the light brown sugar and white sugar, vanilla and slat into the melted chocolate mixture. ad the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir just until incorporated.
Pour the batter into the prepared pan and bake until the top is crispy and a toothpick inserted into the middle come out mostly clean, with a few crumbs...about 40 to 45 minutes.
Remove the pan from the oven. Move the oven rack up to about 6 inches from the top.
Set the oven on low broil. Layer the marshmallows across the top of the brownie and place back in the oven. toast under the broiler until golden, about two minutes. Watch closely so it does not burn the marshmallows. Cool completely, then gently remove the brownies from the pan using the foil flaps to pull it out. Carefully separate any marshmallow that is stuck form the foil.
Thursday, September 1, 2011
Honey and Biscuits. Yum!
This is a super easy recipe from my grandmother who made them almost every day for 60 years!
My whole family loves them and we have them every gathering. Since Granny passed (at the age of 91) I am the one in the family that makes them. The guests at the Inn love them with honey or sausage gravy. They are also really good day old...just split them open, put some butter on and broil. Drizzle some honey over and what a crispy treat!
2 cups White Lily Self Rising Flour
1/2 cup butter
1 cup chilled buttermilk or whole milk
Preheat oven to 450 degrees
In a large mixing bowl add flour and fork sift. Add butter and blend with a pastry blender until the mixture looks like crumbs. Then make a well in the center and add your choice of milk. Stir just until the dough comes together. It will be very sticky at this point.
Turn out onto a floured surface. ( I use wax paper on the counter for easy clean up)
Dust the top of the mixture with flour and fold over. Add a little more flour and fold gently about 6 more times. Use your hand to press the dough down until about one inch high. Cut out biscuits with whatever size biscuit cutter you like. I have used a doughnut hole cutter for tiny appetiser biscuits, a one inch round for most times and a two inch round for big biscuits. ( I have even used a wine glass at a friends house who did not have a biscuit cutter!)
Be sure to push down straight when cutting the biscuits and have a small cup with flour to dust the cutter in between each cut so it does not stick. Place biscuits on a baking sheet just so they touch. If they are really close together they will bake softer and if not touching at all they will be crisper on the outside. We like them crispy in my family and even prefer dark bottoms.
Take the scrap dough and form into a ball again and continue making biscuits until all the dough is used. You can even use the last little bit....this is the one we always sample when baked.
Bake biscuits until light and golden, about 15 minutes. You can butter while hot or leave for later. Serve with honey, butter and jams.