wife, aunt, Texan, writer, hoarder of condiments, kind of a teacher
Admittedly, baked goods have called me since early on. Once I was taught how to use the stove, my family enjoyed waking up to fresh popovers on Saturday morning. It was a simple recipe found in a Junior Cookbook, yet held all the magic of Continue Reading
No birds were harmed in the making of this cake! Despite the name, there are no birds included in the recipe. Instead, the name is thought to come from the fact that the cake is sweet enough to attract hummingbirds seeking nectar. This dessert recipe Continue Reading
One of my favorite foods is fish – any type of fish, shellfish, or seafood really. I had this thing, that when I visited my mom in Tampa, Florida I would try to eat it at every meal. This wasn’t difficult as I usually didn’t Continue Reading
You know those things in life that just stick with you and become a part of who you are? For me, that’s this banana bread recipe. It’s been a staple in my kitchen for 25 years now. Yep, a whole quarter of a century and Continue Reading
The Utensil Crock: A Practical Tradition and a Personal Statement The utensil crock has always been a constant in my kitchen, a timeless feature passed down through generations. It is not just a container for spatulas and ladles; it is a piece of personality that Continue Reading
From Cans to Cast Iron: My Journey to Perfect Biscuits
When I first started baking biscuits, it wasn’t a process filled with tradition or precision. I relied on canned biscuits –quick, convenient, and foolproof. But as my love for baking grew, I knew I wanted more than just opening a can.
My first step into making biscuits from scratch was with baking mixes like Bisquick and Pioneer Brand. They felt like the perfect bridge between store-bought and homemade, but I soon realized there was still so much to learn. My grandmother gave me a piece of advice that forever changed my baking: bring the dough together by hand, even when using mixes. This simple tip helped me understand what the texture of the dough should feel like and taught me how to avoid overworking it, which is key to tender biscuits.
As I practiced and honed my technique, I wanted to elevate my biscuits further. That’s when I made the decision to step away from baking mixes entirely. I started using individual ingredients, combining flour and butter myself to create the flakiest biscuits possible. This was a game-changer.
Gradually, I refined my ingredients. I switched to high butterfat butter, such as Plugrà, or high-quality options like Kerrygold. I also began using organic milk and King Arthur Flour to ensure every ingredient was the best I could find. These upgrades made all the difference, transforming my biscuits into something truly special. It was then that my family started asking for biscuits at every gathering. Auntie KK’s biscuits became a staple, and I was happy to oblige.
As word spread, I began bringing smaller versions of my biscuits to church for the break between meetings. To my surprise, they were such a hit that I was asked to come in early and bake them fresh. It’s a joy to share something I’ve worked so hard to perfect with the people around me.
What started as canned biscuits has turned into a beloved tradition, rooted in family advice and a love for quality. My journey from canned to scratch has been a rewarding one, and I’m thrilled to share the story—and the biscuits—with others.
Check the recipe notes for modifications on making this into a buttermilk biscuit.
1 tablespoon of rendered bacon fat
480 g of King Arthur all-purpose flour, see note
1 tablespoon baking powder
1 tablespoon salt
2 sticks (1/2 lb) unsalted butter, frozen
1 1/2 cups whole milk, chilled, see note
This recipe is dedicated to my Mommy O., who instilled in me a love of all things cozy.A robust, tomatoey broth studded with flavorful meatballs and tender vegetables, this is our family’s favorite winter warmer soup.I’ve been serving this up all week for our lunches. Continue Reading
Despite its somewhat lengthy ingredient list, this recipe is very easy to prepare. If you desire a soup with mild spiciness, trim the ribs and seeds from the jalapeño and use the minimum amount of chipotle in adobo sauce. This is a favorite in our house.
The first time I remember smelling chocolate cooking or baking when I was a young girl was growing up in Austin and occasionally Mom would make toast with chocolate gravy. Most of the time it was for a weekend breakfast or a late night treat during the summer when we didn’t have a set bedtime. That smell left an indelible impression, which even to this day the smell of warm chocolate makes me nostalgic for that cozy kitchen on Harvest Lane.
This recipe is reminiscent of that wonderful treat, but as I like to say, kicked up a notch.
Use firm-textured bread for this, preferably some that is slightly stale. I like to use challah, but you can use Italian bread, or any based mostly upon white flour (whole grain isn’t the right type of bread for this). A great brunch or Valentine’s Day dish. Apricot preserves or a simple strawberry mash are my favorites with this French toast.
3 large eggs
1 tablespoon vanilla extract
2 teaspoons packed brown sugar
¼ teaspoon table salt
2 tablespoons unsalted butter, melted
1 cup milk
1 or 2 of your favorite chocolate bars – use Lindt extra creamy
6 large slices challah (cut 3/4 inch thick)
1 tablespoon of butter
Sarah Moulton is one of my favorite chefs. I learned to cook by watching chefs on television and Sarah is one of my favorite. Watching Sarah Moulton on television is like being in the kitchen with your best friend. Sarah mentions her colleague Jean Anderson Continue Reading
I still remember the first time I tasted Tabbouleh. A local restaurant in Austin, the town where I grew up offered a Middle Eastern platter with crispy herbed falafels, lemony hummus and portion of tabbouleh salad with its bulgur wheat, tomatoes and parsley. For a Continue Reading
Growing up, this recipe was a favorite in our house as Mom and Dad could both make this and there was always and abundance of chicken… or rabbit.
Now that I am older and recreating this recipe for quick dinner, potluck or sick friend – I add in whatever the pantry may hold or whatever makes it more interesting. Black beans with lime and sour cream is a favorite side dish and compliments the chili flavors perfectly. Hope you enjoy, my family has been since 1971.
You can use any type of cream soup here. I prefer mushroom as it is what Mom always used and delivers the flavor I am looking for, but have used 2 cream of chicken, or used cream of celery in place of the mushroom when it’s all I’ve had.
1 onion, chopped fine
1 tablespoon butter
1 tablespoon chili powder
1 teaspoon ground cumin
1 rotisserie chicken or 1 whole roasted deboned chicken or 2 – 3 cups seasoned and cooked chicken breasts (2 lbs.)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel – as spicy as you want
1 med. bag of Doritos – nacho cheese or ranch
salt and pepper to taste
2-3 cups of cheese – cheddar, Monterey jack, Monterey jack with peppers or a combination
To me, nothing says Thanksgiving and the holidays like a warm pecan pie.Growing up, Thanksgiving was my favorite holiday and going to Grandma and Pawpaw’s to celebrate was a special way to spend it. Memories of the smells of Thanksgiving in Grandma’s kitchen make me Continue Reading
