Tuesdays with Dorie


Is there anything better than a fresh hot biscuit? Any day? Any occasion? Nope! Nothing!

And trust Dorie to come up with a biscuit with just a little twang to the taste. Cottage Cheese Biscuits.

I am not a fan of cottage cheese. I’ve tried it. Several times. Just cannot like it. But in these biscuits..

I only made 1/2 of the recipe which gave me 5 2.5″ biscuits. I didn’t know if we (or The Man) would like them so I didn’t want to make a whole bunch. That will change next time I make these.

The recipe is on page 46 of Dorie Greenspan’s Baking with Dorie Sweet Salty and Simple. I also found the recipe HERE but with added herbs which would be delicious!

How did the other Tuesdays with Dorie Bakers like these biscuits? Check them out!

Next up – French Riviera Lemon Tart!! YUM!!

I have been somewhat lax about Tuesdays with Dorie. It is hard to keep baking while trying to lose weight with KETO. Most recipes are NOT Keto friendly and adapting them would not be fair to Dorie and her heavenly creations. But this week I have two teas and wanted a little something extra to serve the ladies who are attending. These One Bite Cinnamon Puffs looked perfect. And they were.

The puffs are made from a simple Pâte à Choux dough. The dough is then puffed onto a baking sheet and baked til they are nice and brown. These are supposed to be sprinkled with some pearl or sanding sugar but I was out so after they were done I used a simple simple cinnamon glaze to finish them off.

The recipe is not published but if you want some step by step photos you should visit Ulrike.

If you want the recipe it is on page 220 of Dorie Greenspan’s Baking with Dorie. Just another wonderful baking cookbook from my favorite baker.

This recipe was a February choice but I just didn’t have time. Check out all the other bakers posts on TWD.

As is true with TWD now we have two choices during the month from Baking with Dorie and the choice of what date we make and post which. I didn’t quite make it for the first posting in March but was determined to make the second posting. After all, what is better than a bundt cake. And not just any bundt cake but Dorie’s Swirled, Spiced Source Cream Bundt Cake.

Dorie said she tweaked her original sour cream bundt and added whole wheat flour, brown sugar and cinnamon. She also added more allspice. What she did was make her cake even BETTAH!

I didn’t swirl the cake as much as I should and I didn’t have quite enough nuts but it was still tasty. Nuts and chocolate! How can you go wrong with that?

Eventually I will make the the Glenorchy Flapjacks. They sound delicious.

This cake is on page 105 of Dorie’s Baking with Dorie: Sweet, Salty and Simple

For more cakes – Tuesdays with Dorie.

There is usually cornbread with supper in this house. More than bread. More than biscuits. Hubs loves cornbread. So this week instead of my usual Aunt Jemima cornbread recipe I switched to Dorie Greenspan’s Whip-it-up-quick cornbread. Which isn’t that much different from the cornbread I usually make.

ot the best pic but it was late.
Dorie’s recipe uses more cornmeal and less flour but just about every thing else is the same. 2 eggs. 1 3/4 cup buttermilk. Also, Dorie uses cayenne pepper and black pepper. No usually found in my cornbread. The 2-3 Tbl of sugar is optional, unless you live in my house.

I wasn’t sure if Hubs would like her cornbread so I made 1/2 a recipe in a 6″ cast iron skillet. I added cheddar cheese on the top and crumbled bacon to the mix. Corn would have been nice…but Hubs.

I did switch out the sugar with Erythritol. Mistake. It didn’t make the cornbread as sweet as we like it. Next time…

The recipe is on page 339 of Dorie’s newest treasure Baking with Dorie: Sweet, Salty, and Simple. If you don’t have her book yet (shame on you!) you can find it HERE as well.

For more cornbread visit the other bakers of Tuesdays with Dorie and see how theirs turned out. Some of us made cornbread. Some of us made One Bite Cinnamon Puffs.

Ah, the Bakewell tart. Essentially British in nature. Delicious in person. It first appeared in British cookbooks sometime in the early to mid 1800s – no one is quite sure of the actual date. Is it a pudding or is it a tart. It all depends on who you read and your perspective.

Whatever it is it is quite tasty.

I have made this tart before. I used to belong to a group called the Daring Bakers and they really took me out of the box with my baking. I had just started with TWD and was in a baking frenzy with several groups. Looking at the DB recipe HERE I see it is quite different. Dorie’s is so much easier.

I used Muscadine jelly I was gifted some time back. W don’t eat a lot of jam and jelly so I had a whole collection to choose from – Mayhaw, muscadine, apple, FROG (not what you are thinking…).

I figured the muscadine would have the most flavor and combine well with the almond.

I was not disappointed in Dorie’s Bakewell. It is light and full of almond flavor. A crust on the bottom. Jam in the middle and sponge on top. How can you possibly go wrong with that?

The recipe is on page 208 of Dorie Greenspan’s Baking with Dorie: sweet, salty, and simple. It is her wonderful new baking book and I look forward to baking my way through it with the talented bakers of Tuesdays with Dorie. You can see how their tarts and the Grain and Seed muffins (the other January recipe) came out HERE.

You should join in the baking fun. Lots of great bakers. Tons of great recipes.

I love a good English Muffin. Toasted. Slathered with butter. Or PB and J. Covered with a soft boiled egg. I have made English Muffins before. Once with Alton Brown. Made MomoFuko’s once. They were both tasty. And so are Dorie’s. We had two choices this month for Tuesday with Dorie. Pandowdy or English Muffins.

While most muffins are baked hers are griddled on both sides and then finished in the toaster. And they were quite easy. Took a while but easy.

The recipe is in Dorie’s Baking with Dorie. (page 24) But you can also find it here. Try them. They are great!

For more check out the Bakers from Tuesday with Dorie.

This week some of the bakers at Tuesdays with Dorie made an pandowdy. What is a Pandowdy? It is a pie with just a top crust. And the top crust is usually made with odd shapes/pieces of dough. Which means it is an easy pie to make because you don’t really have to roll out that perfect circle of dough to put on top of the pie. I LOVE that!! While I can make a good crust (usually one of Dorie’s) I can never seem to get it on to the pie just right.

While many bakers choose to use rectangles or triangles I wanted something pretty as it was going to church for our after service treat. I found a small flower cookie cutter and used that to make lots of flowers for the top. It was then brushed with milk (as per instructions) and I sprinkled the top with demerara sugar which gives the top of the pie a pretty texture and shine.

I like apple pie and this was the first time I had made one as a pandowdy. I may just make all my apple pies this way from now on.

I did use a mixture of apples (Ambrosia and Sweet Tango) along with some pears I had canned earlier in the year. There was nothing left after the social hour at church. You may think that is odd but there are only 12 people in our little church and there was another dessert (with lots left).

While I liked the pandowdy I thought it was TOO lemony and I really couldn’t taste the apples. I would rather do it with cinnamon and cardamom. But they like it and that was all that mattered.

The recipe is on page 257 of Dorie Greenspan’s new (and inviting) book – Baking with Dorie : Sweet, Salty and Simple. We are not publishing the recipes as we did with Baking from my Home to Yours. You will just have to purchase her book and join us every other Tuesday.

We had a choice of making the pandowdy or English Muffins.

You can see how the muffins or the pandowdys turned out HERE.

Actually, they are supposed to be Chocolate CORNFLAKE Haystacks but we don’t have a lot of cereal in the pantry so I used CORN CHEX instead.  Dorie said we could change the recipe around because it is a “DIYer’s dream”.  Thank you, Dorie.  I changed a lot.  Not because I wanted to but because I didn’t get to the store this week.  WEATHER!!!

So let me show you my Chocolate Corn Chex Haystacks instead

 

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I have been making Haystacks for years – the stove top kind – and usually with chocolate and peanut butter {Imagine these with chopped peanuts and PB chips!}.  They are some of The Man’s fave cookies.  He was happy when he saw these.

I did make a FEW subs.  I used Semi-Sweet chocolate instead of Milk Chocolate.  Dried Cranberries instead of Raisins {EWWWW!!}.  Chopped Almonds instead of Pecans.  Dorie said we could…..

GOOD STUFF!!

The recipe is from Dorie’s Cookies on page 174.

For more cookies -> Dorie’s Haystacks!  This week’s cookie for Tuesdays with Dorie

This week I have two cookies for you.  For some reason the 1st and 3rd Tuesdays just snuck up on me.  April 4th I remembered it was DC day about 10:00 – right before bed.  That’s okay, I’ll make them for NEXT time.  So I did.  Then this week, This morning I remembered it was DC day again.  I don’t know where my head is these days.  BUT I got the cookies made today and now I have TWO cookies for you.

First up:                                              Lemon Sugar Cookies

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These were so full of lemon flavor:  1/4 cup of lemon juice + the zest from the lemon. They were so sweet/tart that they didn’t last long.  Two sticks of butter made them lovely and light and rich.  Definite keepers!

These are part of Dorie’s Cookie’s and Kindness for April so the recipe is on Everyday Dorie.

Nest up:                                                 Anzac Biscuits

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In the states when we say biscuit we mean a fluffy white treat served with butter and jam or honey.  They are an addition to dinner.  But in the ‘colonies’ of Great Britain the word biscuit refers to a cookie.  In this case a cookie from Australia and New Zealand full of oatmeal and coconut.  In fact, the word ANZAC means Australia and New Zealand Army Corps which appeared in WWI.  These cookies were not for the troops but served at fundraisers FOR the troops.

They also contain Golden syrup which is not available anywhere near Podunk, USA, so I subbed in a mix of molasses and cane syrup.  About 1 Tbl of each.

Chewy, sweet, delicious.  Another keeper!

Both cookies are from Dorie’s Cookies.  The ANZAC biscuits are on page 159.  The Lemon Sugar cookies on page 171 {also HERE}.  

For more cookies from Dorie -> 1st Tuesday and 3rd Tuesday

On page 42 of Dorie’s Cookies you will find a recipe of a cookie so luscious that it will make your head spin.  Three words – chocolate, caramel, nuts.  NUFF said!!

OK!  Maybe you need more to entice you.  A chocolate shortbread covered in chocolate caramel and covered with nuts.  How can one possibly go wrong with THAT!!!

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I don’t think you can!

I only made one change, and not intentionally.  I picked up the bowl of nuts and tossed them into the caramel before I realized I had picked up the wrong bowl.  It should have been the chocolate.  So everything is mixed together.

**SIGH**

But in the end it all turned out alright.  They were just as delicious, or so says The Man.{I’m still on Whole 30, so…..}

More cookies on Tuesdays with Dorie – Dorie’s Cookies.

We don’t publish the cookie recipes.  Go buy Dorie’s Cookies.  You won’t be sorry.

 

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