Grandma's Homemade Biscuits

Is there anything better than homemade bread?  The aroma, the taste, the flavor? These classic pull-apart 'biscuits' will warm your heart as well as fill your tummy. 

 

I have many fond memories of my dad's mother making these on a regular basis.  Our family loves them so much, that I made it my mission to take the time and spend a day with Grandma to learn her recipe (or lack there of) and how to make them myself.

 

By lack of recipe, its not that she really doesn't have one -- it's more that she makes them from memory, so there's really not a hard and fast written recipe to follow.  After a few HUGE mistakes (making them on my own), as well as several successes -- I finally found a combination of literally throwing things together and guessing, that matches Grandma's finished product.

 

Here's the recipe my family knows and loves:

 

12 cups of whole milk (3/4 gallon)

2 - 5 pound bags of flour + approximately 2 cups

1/3 cup of lard + 2-3 tablespoons

2 1/2 cups of sugar + 1 tablespoon

3 packets of quick rise yeast

1 cup of warm water

1/8 - 1/4 cup of salt

 

1.  In a large stock pot - pour in your 3/4 gallon of milk and scald.
2.  Once milk is scalded, remove from heat.  Dump in sugar, and 1/3 cup of lard. 
3.  Mix until lard, and sugar have dissolved.
4. While sugar and lard are dissolving, mix your 3 packets of yeast and 1 cup of warm water and 1 tablespoon of sugar together in a bowl, mix together, and proof your yeast.
5. When stock pot of scalded milk as become luke warm, and sugar and lard have dissolved.  Add 1 - 5 pound bag of flour and mix until well combined.
6. Add in your proofed yeast mixture to the milk mixture in stock pot.  Stir till well combined.
7. Add the second 5 pound bag of flour, and stir until well combined.  This will be hard to stir, and the dough should really be starting to thicken up.  
8. Once you have the flour mixture well combined, dump out the stock pot of dough onto a well floured surface.
9. Knead the dough (8-10 minutes) or until it becomes elastic.
10. Form into a huge round disk, and place into a very large well greased pan.  Spread a layer of butter or lard over the top surface of the dough in bowl.  Cover with a flour sack towel, and let rise in a warm place until double it's size.
11. Once double it size, punch down the dough, re-spread more butter over the top surface of dough, re-cover with flour sack towel, and let rise again.
12. Once dough has risen for the 2nd time, punch it down, and form your biscuits.  To form your rolls, you will need a knife, and you'll pull a small bunch of dough, a little less than half a palm sized, and roll into 2-2.5 inch long rolls.  These should be placed in a 9x13 well greased pan, 3 rolls wide, by 8 rolls long. (24 rolls per pan).  This recipe will take about 5 - 9x13 pans.
13. Once all of your dough has been formed into rolls, you'll need to let these rise again, until they are double their size.
14. Once the rolls have raised, you'll cook in a 375 degree oven for approximately 35 minutes.  To ensure the rolls are done when you pull them out of the oven, give the cooked rolls a wrap on top with your knuckles.  It should sound some-what hollow.
15. When you pull the rolls out of the oven, you'll want to butter the tops.  When tops are buttered, dump out of pan onto a flour sack towel, and spread some butter over the bottom and sides of rolls.  This will help to keep them soft and moist. 
16. Keep rolls covered with flour sack towels until cool.  When cool, bag up in plastic freezer bags.  These freeze exceptionally well, and if you're not going to eat them immediately I would recommend keeping them in the refrigerator, or freezing them -- as without preservatives, these will mold a little more quickly than something you buy in a store.  

 

Townie Charm

Who doesn't love some genuine, old-school, old town charm?  The City Meat Market & Grocery located in New Albin, Iowa completely fits the bill. 

 

This quaint and charming shop located in the center of the town fixes up some of the most amazing meats you'll ever find.  My husband and I are especially fond of the Smoked Sweet Pork (as mentioned in a previous post to this blog). You really can't beat the taste and flavor. 

 

After being introduced to this place by friends, we find ourselves craving their products more and more.  It's a place you can't help but fall in love with -- and feel compelled to spread the word. 

 

It's so wonderful to see 'the little man' so successful in towns such as New Albin.  Support your local, and small businesses -- you wont be disappointed with the results.   Let's do our part to keep Small-Town America alive!

 

Operation Smoked Sweet Pork

 

As the days start to warm up, the itch to be outdoors grows.  The craving for grilled and smoked food grows as well. 

 

Since being introduced to Smoked Sweet Pork, my husband and I have been on the never ending mission to find a recipe that matches a version we tasted in a charming little town called New Albin, Iowa. 

 

The recipe we've found, comes pretty close to replicating the amazing flavors and product New Albin's City Meat Market has to offer -- but it really isn't quite the same.  Don't get me wrong, it is quite amazing itself -- its just not exact.

 

The recipe we use is as follows:

 

1/4 cup salt

1/4 cup white sugar 

2 tablespoons packed brown sugar

2 tablespoons ground black pepper

2 tablespoons ground white pepper

2 tablespoons onion powder

1 tablespoon garlic powder

1 tablespoon chili powder

1 tablespoon paprika

1 tablespoon ground cumin

6-10 pounds of pork tenderloin

1 cup apple juice

1/4 cup packed brown sugar

1/4 cup sweet baby ray's original BBQ sauce

 

1. If you grabbed a huge and long pork loin (which is what we do) you'll want to cut it into 3 sections and butterfly each of them open so that it is an even thickness.
2. Stir together the salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin in a small bowl to make the dry rub. Rub the spice mixture into the pork loin on all sides. Wrap the loins well with plastic wrap, and refrigerate at least 30 minutes prior to cooking.
3. Place the loins onto the wire racks of the smoker. It is ok if the meat is touching, but to not stack.
4. Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees F (130 degrees C). Smoke for 1 hour.
5. Stir together the apple juice, 1/4 cup brown sugar, and the barbeque sauce. Brush the loins with the sauce every 30 to 45 minutes after the first hour. Cook the loins in the smoker until the meat is no longer pink and begins to "shrink"-- 6 to 10 hours. Brush the sauce onto the loins one last time 30 minutes before the loins are ready to be taken out of the smoker.
6. Once the loins are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes. This will allow the juices to reabsorb into the meat and make the loins moist. 

                       

 

           

 

 

Turkey & Dressing Sandwiches

Last summer we made the decision to raise Turkeys along with our Chickens.  The venture proved to be a positive one, which resulted in 14 whole Turkeys in our freezer. 

 

In order to raise Turkeys to a decent weight, it takes approximately 6 months.   I never would have imagined that they would become such big pets in that time.  It proved to be rather difficult to send them away to be butchered.  Even more difficult to get to a point where I could actually cook them. 

 

Since they were butchered we had only parted with 3 birds:  one to my Grandmother, one to my husbands parents, and then we sold one to a cousin of mine.  That is until the last few weekends.

 

The last two weekends we have roasted off 2 large birds, and made huge Nesco's of Turkey and Dressing Sandwiches.

 

Below is the recipe we have grown to love:

 

1 - 15-17 pound turkey

5-7 celery stalks, diced

1 medium onion, diced

2-3 bags of sage and onion bread cube dressing

2 family size cans of cream of chicken soup

2-3 boxes of chicken broth

ground sage, salt, and pepper to taste

 

1.) Roast Turkey until cooked through.  Allow to cool, pick meat from the bones, and reserve in a bowl.

2.) Add 2 bags of bread cubes, celery, and onion in a large bowl.

3.) Gradually add box of chicken broth and stir until well combined.

4.) Season with salt, pepper, ground sage.

5.) Add 3rd bag of dressing to bowl, and add broth as needed.

6.) Mix in 2 cans of cream of chicken soup.

7.) Dump bowl of dressing mix into a well greased Nesco (18 qt).

9.) Add turkey to the Nesco, and mix with dressing until well combined.

10.) Add additional broth as needed.

11.) Heat Nesco to 350 degrees and cook dressing until heated through, stirring occasionally.

 

*NOTE: Freezes well!

 

 

Mardi Gras Cake

 

Where I work, I'm what you would call the 'Fun Coordinator' or 'Social Queen' if you will.  I'm usually the individual planning the birthday and holiday celebrations, and they all generally include food of some sort.  I typically don't need to think very hard to find a reason to celebrate, and what a better time to enjoy fabulous treats and snacks than Fat Tuesday?!?

 

To celebrate Fat Tuesday true to form, I researched popular treats, snacks, and recipes on the internet for about a week.  I have finally decided I wanted to try a traditional king cake -- that is, until I saw how long it was going to take to make that work.  On a weekend, totally -- but a week night -- NO WAY!

 

So there I was, at the 11th hour, trying to think of something to take for the potluck I scheduled.  I couldn't show up with nothing...

 

That's when it came to me.  I knew I had a Yellow cake mix in the pantry, and traditional colors of Mardi Gras are Yellow, Purple, and Green.  I knew I also had sprinkles, and food coloring.  My mind was made up!  Tie-dye Mardi-Gras MOCK King Cake.  YES!

 

 

What you'll need to re-create this cake is:

 

1 store bought container of vanilla creamy frosting

1 store bought yellow cake mix

food coloring

colored sugar sprinkles

 

You'll mix up the cake according to package directions.  Separate into 3 bowls.  Add food coloring to get to your desired 3 colors.  Dump the three bowls into a cake pan one at a time.  Once the cake mix evens out to fill the pan, take a tooth pick and swirl the colors around.

 

Bake according to cake mix directions.  Allow to cool, and sprinkle with colored sugar to decorate.

 

*NOTE:  I didn't stuff the cake with traditional Mardi-Gras trinkets.



 

Who doesn't love Egg Rolls?

Another one of my New Year's Resolutions, besides starting this blog, was to learn how to cook Asian Cuisine.  So far this year I have attempted Asian Chicken Wontons, Chicken Lo Mein, Crab Meat Rangoon's and Egg Rolls -- surprisingly with decent luck!

 

My family and I have enjoyed a love of Asian Cuisine for as long as I can remember.  Sometimes I laugh and say I enjoyed it before I was even born -- and in a way, it's sort of true.  I was born in West Allis, Wisconsin -- and when my mother was pregnant with me, she and my father lived in an apartment building that was located across the street from a small, hole in the wall, Chinese Restaurant called Double Dragon.  It's still exists and is open to this day, and we all make a point to stop and visit when we're in the area.

 

My biggest LOVE for Asian Cuisine, aside from Crab Rangoon's, are Egg Rolls (when done right).  One day, in a moment of craziness, I thought -- HEY, why not have a bunch of ladies over to the house, and make Egg Rolls in bulk?  Much to my surprise, the response of those I asked was very positive.  Why not right?!?

 

So we set a date, found a recipe, and bought up all the ingredients.  A total of 6 of us made up Egg Rolls that day, and the recipe we used is as follows:

 

1 package of egg roll wrappers

2 tablespoons of oil for stir-frying

4 cups of oil for deep frying

 

Filling:

 

1 pound of fresh ground pork

1 bunch of green onion tops, snipped into small segments

1 bag of coleslaw cabbage mix

1 can of bean sprouts, drained

1 can of bamboo shoots, chopped

1 medium onion, diced (optional)

2 stalks of celery, diced (optional)

1/2 pound of mushrooms, sliced (optional)

6 water chestnuts, sliced (optional)

 

Marinade:

 

1 teaspoon of soy sauce

1 teaspoon oyster sauce

salt & pepper to taste

a bit less than 1 teaspoon cornstarch

 

Gravy:

 

4 tablespoons of water

1 tablespoon cornstarch

1/2 teaspoon soy sauce

2 teaspoons oyster sauce

salt, pepper, & accent to taste

 

1.) Mix the ground pork and marinade together, and let set for 10-15 minutes.

2.) While the pork in marinating, prepare vegetables and gravy mixture.

3.) Heat your pan over medium-high heat.  Add 1 tablespoon of oil.

4.) When oil is ready, add your pork -- cook until no longer pink. 

5.) When done, remove meat from pan, drain oil/grease, and set aside.

6.) Add another 1 tablespoon of oil to the pan.

7.) Add vegetables, and stir-fry until semi-soft, or to your likeness.

8.) Add pork back to the vegetables and stir together until well combined.

9.) Make a well in the center of the vegetable/pork mixture, and add gravy.

10.) Stir gravy in the well until it starts to thicken.  Then mix all together till well combined.

11.) Once done, set the filling aside and allow to cool, before wrapping into egg rolls.

 

*TIP - when wrapping egg rolls, you'll want to start with a corner point facing you.  Add your filling to the wrapper (1-2 tablespoons), kind of in the middle, but not directly in the center, you'll want it a little closer to you.  You'll then dampen you finger in a bowl of water, and paint the edges of the egg roll wrapper.  Then you take the corner point closest to you, and fold it over the filling.  Then take the sides and fold them in towards each other.  Finally you'll carefully roll the egg roll from you out, tightly sealing the filling inside.  Set on parchment paper, until all egg rolls are complete.

 

12.) Heat up your deep frying oil until it hits 375 degrees.  Deep fry the egg rolls 3-4 at a time until they're nice and golden brown.  Drain on paper towels, and sprinkle with salt.

13.) Serve with Sweet & Sauce, Plum Sauce, or Duck Sauce.

 

This recipe makes between 16-25 egg rolls. 

 

I may be a little bias, but my husband and I thought they were excellent!  YUM!

 

 

Portable Outdoor Sink

What you see below, is what I would call the PERFECT Valentine's Day gift.  This is a project I've been wanting my husband to put together for over a year. 

 

We started thinking about it when great friends of ours made the tough decision to move, and we inherited the old farmhouse sink. 

 

Since both my husband and I are very into gardening, landscaping, and in the last few years raising poultry -- a portable all-terrain sink is going to nothing short of fantastic once the Spring and Summer months arrive. 

 

All we have to do is hook a garden hose up to the faucet, and BOOM -- instant outdoor sink!  Can't wait to try it out in the yard!

 

Smoked Northern Pike

I'm a little behind on my blog, as you're all going to find out shortly.  So much for that New Year's Resolution right?!?

 

In January, we have what is affectionately referred to as the 'Party on the Ice' for the Annual Highland Lions Club, Blackhawk Lake Fisheree.  My cousin and husband had some luck catching a few Northern Pikes on tip-up lines.  In honor of the fishree they decided to smoke the fish for our feast.  Typically what the party entails is a group of about 3-6 shanties, and a huge grill-out potluck on the ice.  Not too many fish are caught that day, but the fun we have makes up for it all.

 

Here's the recipe and instructions for how we smoked the fish:

 

1.) Scale the fish and remove the fillets leaving the skin on them.

2.) Place the fillets in a brine of: 1 gallon of water, 1 cup of salt, 1 cup of brown sugar.

3.) Let the fillets brine overnight.

4.) After the fillets have brined overnight, remove them and wipe away excess slop.

5.) Lay on racks in a cool place, with good air circulation, until a glossy coating forms on fillets.

6.) Smoke over apple or chokecherry wood for approximately 4-6 hours, or until done.

 

 

Homemade Cornish Pasty

 

Growing up in a small and rural area, ancestry and knowing the roots of family history is a very important part of  the up-bringing.  If you're lucky enough to have the opportunity to travel/visit the small towns of southwestern Wisconsin, you'll find that this entrée is very common, and very popular.  Variations of this dish -- Cornish Pasty,  have survived the tests of time.  The recipe my family uses and loves is as follows:

 

Crust:

 

4 cups of flour

1 3/4 cups of butter

1 teaspoon of salt

1 tablespoon of white vinegar

1 egg

1/2 cup of cold water

 

Separate into two equal balls of dough.  One will be for bottom crust, and the other for the top crust.

 

Pasty Filling

 

7-8 medium sized potatoes, peeled, quartered, and sliced thin.

1 large onion, diced small

2 pounds of ground beef, browned (with the onion)

salt & pepper to taste

butter

 

Mix the sliced potatoes, and cooked ground beef/onion together in a bowl.  Roll out your bottom crust and fit it into a nice sized cake pan so that the crust is going up the sides of the pan.  Evenly disperse the pasty filling over the bottom crust.  Top pasty filling with pats of butter.  Roll out your top crust and gently fold over filling pinching the edges of the bottom crust and top crust all the way around the edges of the pan.  Make 3 small slits in the top crust to vent.  Bake at 350 degrees for approximately 1 hour and 15 minutes, or until the potatoes are done and the crust of the pasty is a nice golden brown.  Serve with Chili Sauce.