Category Archives: Breads & Desserts

Our Family GO-TO Buttery Biscuit Recipe

Buttery biscuits from scratch - krisandlarry.comNo Refrigerator Biscuits Here!!! Too many weird unpronounceable ingredients in those… and not to mention RED DYE! 🙁

*These biscuits take a little time…. remember that you can flash freeze the cut dough for later use too. 

 When we have extra eggs, we tend to make breakfast for dinner too. These work for all occasions.  Mix some fresh chopped herbs into the batter for an entirely different flavor dinner biscuit.

Here is our family’s GO-TO  biscuit recipe. This was given to me by another homeschooling mom about 7 years ago as her favorite recipe… and guess what? It is ours too. We always tend to go back to this one too… LOVE IT! (We use fresh goats milk and fresh goat’s butter in it as well as fresh ground flour.)

Ingredients:

  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1  tablespoon sugar
  • 1 teaspoon salt
  • 5 tablespoons cold butter (Yes, goats milk butter works GREAT!!)
  • 1 cup whole milk (We use raw whole goats milk) 

We always double our recipe above for our family.

Directions:

  1. Preheat oven to 425.
  2. Sift flour, baking powder, sugar and salt into a large mixing bowl. We use our old KitchenAid bowl.
  3. Using a dough hook, cut butter into pats and add to flour, mix until the mixture resembles rough crumbs. (Add up to 1 Tablespoon of chopped herbs here if you want a dinner biscuits with a new flavor or 1/2 cup of shredded cheese for a cheesy biscuit)
  4. Slowly, add milk and stir with a fork until it forms a rough ball.
  5. Turn the dough out onto a well-floured surface and roll into a large rectangle, about one inch thick  and 12 inches by 6 inches. Fold it over in half and gently roll  in into a rectangle again. Repeat 2 more times. Cover the dough loosely with a  damp kitchen towel and allow it to rest for 20 minutes.
  6. Cut dough into biscuits using a floured glass or biscuit cutter. Press straight down. (it lets the biscuits rise better in the oven if you don’t twist the cutter)
  7. Place biscuits on a cookie sheet  or baking clay.
  8. Bake until golden brown, approximately 10 to 15 minutes. 

*To freeze your dough make a double batch and cut out all of your dough. Instead of baking the dough, place the cut biscuits on a lined baking tray and place in the freezer for 60 minutes. (Make sure none are touching!!) After that 60 minutes, remove from tray and place in freezer bag. Keep frozen for up to 3 months. (Mine don’t last a week with all of these kids!) When you are ready to eat them, take as many as needed out of the freezer and let thaw completely on a baking pan. Once thawed, bake as above. 

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Fresh Pita Bread


Pita BreadABM_1450392577

Makes 16 pitas (This recipe is easily halved…. When our family makes it, we make 2 in a row and make 32 pitas+ at a time)

Ingredients

  • 6 cups flour
  • 1 Tablespoon salt
  • 2 Tablespoons  honey
  • 4 teaspoons of yeast (or 2 packets)
  • 2-1/2 to 3 cups warm (not hot)water (Divided into 1 cup and remainder)
  • 4 Tablespoons olive oil

ABM_1450396263Directions

  1. Add yeast and sugar to the 1 Cup of water. Stir until dissolved Let bubble for 5 minutes. 
  2. In mixer, add flour, salt and blend. Gradually add the yeast mixture and olive oil. 
  3. Continue to stir in the additional water until the mixture forms a ball (I use my kitchen aid and dough hook)
  4. Kneed your dough for 10 minutes. (if it is too tacky, add additional flour. If it is too dry, add additional water.)
  5. Add kneaded dough to a greased bowl and let rise for 90 minutes. 
  6. Preheat oven to 400 degrees. (I add a clay pizza tray into my oven so it is HOT.)
  7. Punch down your dough and divide into 16 even(ish) balls and let rest for an additional 20 minutes. 
  8. Roll out dough ball to flat 1/8 to 1/4 inch thick. (rolling thinner is better)
  9. Place 2 of your rolled doughs on the hot surface in the oven for 3-4 minutes. The pitas will puff up.  Remove from oven… 

That’s it! Although they do take a while to rise, these pitas are well worth it. 

Boule Artisan Bread (EASY)

Boule Artisan Bread - www.krisandlarry.comI used to make bread daily… that is until we discovered that one of our sons, Trystan, is severely gluten intolerant(Leaky gut syndrome SUCKS – especially for a 6 year old boy who just wants to gobble everything he sees!) Now, we make it a whole lot less… mostly on days that we make soups or stews only because I tend to eat bread with my soup as a tradition in our house…. And I love making toast with bruschetta. And my house smells so good! (The photo of the breads that we are making is whole wheat bread!)

This is a GREAT recipe to make bread bowls as well!!! Divide the dough into 4 or 5 smaller rounds, shape and bake!

Ingredients:

  • 6-1/2 cups of wheat (We grind our own, so we add 2T of wheat gluten too) – plus a small amount of flour to dust bread board)
  • 2 Tablespoon yeast
  • 1 teaspoon Sugar
  • 3 cups warm water (not boiling, but warm to touch) plus 4 more cups of water for the bottom of the oven in a metal pan to “steam while cooking
  • 2 teaspoons salt (I only use pink Himalayan in my house)
  • Optional toppings: see belowBoule Artisan Bread - www.krisandlarry.com

 

Directions

    1. In a glass bowl, add water, yeast and sugar and let sit for 5 minutes or until bubbly. (OR instead, use 1 cup sour dough starter instead of the yeast mixture plus 1-1/2 cup of water – Sourdough starter recipe here)
    2. In a larger bowl, stir together wheat (and wheat gluten if you are adding extra) and salt.
    3. Slowly stir in yeast mixture(or sour dough starter plus water) into flour with wooden spoon.
    4. Blend well until dough forms.
    5. Place dough ball in clean bowl.
    6. Cover with cloth and let rise on counter for 1 hour.
    7. Divide the dough in half and roll out to form either a boule shape (round) or a baguette  (long and skinny) and let rise again for 1 hour.
    8. Using your bread knife, make slices into the tops of the dough about 1/2 inch deep. (I have always done this… I think that it is just decorative.)
  1. (OPTIONAL – you can sprinkle with cheese or garlic, fresh or dried herbs before baking… (I have 3 kids who LOVE cheese and fresh jalapenos on their bread)
  2. Place dough in oven and pour 4 cups of water in a pan in the bottom of heated oven… this gives a crunchy outside layer.
  3. Bake at 400 degrees for 40 minutes.

Making your own Sour Dough Starter + Easy Bread Recipe

Sour Dough Starter - www.krisandlarry.comI LOVE sour dough… and I don’t like buying bread because I don’t like what the grocery stores put in bread! (If I can’t pronounce it, then I don’t want my kids eating it!)

I found the COOLEST antique crocks at a yard sale (Hi, my name is Kris and I am a closet case Yard Saler!) They were only $2 each, so I couldn’t pass them up.  And one is large enough for sour dough starter!!!

Day 1 – 2 Cups of water and 2 cups of flour stirred together in the crock (or a gallon sized pickle jar) Place a piece of cheese cloth over the top of it, tied on with a ribbon or a rubber band.

Day 2 – Pour off any liquid that has settles on the top of your mixture. Then, feed your starter – 1/2 cup flour and 1/2 cup water and stir (only use a wooden spoon). Leave out on your counter to keep it room temperature so that it can “BREATHE” warm air.

Day 3 – Pour off any liquid that has settles on the top of your mixture. Then, feed your starter – 1/2 cup flour and 1/2 cup water and stir (only use a wooden spoon) Leave out on your counter to keep it room temperature so that it can “BREATHE” warm air.

Day 4 – Pour off any liquid that has settles on the top of your mixture. Then, feed your starter – 1/2 cup flour and 1/2 cup water and stir (only use a wooden spoon) Leave out on your counter to keep it room temperature so that it can “BREATHE” warm air.

Day 5 – Pour off any liquid that has settles on the top of your mixture. Then, feed your starter – 1/2 cup flour and 1/2 cup water and stir (only use a wooden spoon) Leave out on your counter to keep it room temperature so that it can “BREATHE” warm air.

Day 6 -Pour off any liquid that has settles on the top of your mixture. Then, feed your starter – 1/2 cup flour and 1/2 cup water and stir (only use a wooden spoon) Leave out on your counter to keep it room temperature so that it can “BREATHE” warm air.

Day 7 – Pour off any liquid that has settles on the top of your mixture. Then, feed your starter – 1/2 cup flour and 1/2 cup water and stir (only use a wooden spoon) Leave out on your counter to keep it room temperature so that it can “BREATHE” warm air.

By day 8, you should have some sufficient sour dough starter that you can make bread!! Look for my sour dough breads recipes in future posts too! Now is when you refrigerate your starter (unless of course you are feeding it still… which you can) Watch for gnats (root gnats like the smell of sour dough – seriously, those pesky little flying monkeys will try to get into your starter even with cheesecloth on the top of  it.)

You can use a cup of the starter in any of your  recipes… and then replace the cup with 1 cup of flour and 1 cup of water, mix well and let sit out for 24 hours and then put in the fridge until you are going to use it again.

 

Easy Bread Recipe:

  • 4-1/2 cups flour
  • 1 t salt
  • 1 cup of sourdough starter
  • 1-1/2 cups water

Mix together ingredients and let rise on counter for 60 minutes. Shape into loafs and let rise again for 60 minutes. Preheat oven to 400 degrees. I bake all of my shaped loaves on either clay or on my baguette pans depending on the shape of the bread.

I also put a metal tray in the bottom of my oven and put 4 cups of water in it so that the outside of my bread crusts over.

Gluten Free Lemon Zucchini Bread

IMG_20150908_140829489Ingredients

  • 1 TB Tapioca Starch or Corn Starchglutenfreelemonzucchinibread
  • 1 TB Xanthan Gum
  • 1 cup Brown or White Rice Flour
  • 1/2 cup Almond Flour
  • 1/2 cup Coconut Flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 3 eggs
  • 1/2 cup coconut oil (melted)
  • 1 1/3 cups sugar
  • Juice of one lemon (zest first)
  • 1/2 cup buttermilk
  • zest of 1 lemon
  • 1 cup grated zucchini

Directions

  1. Mix flours, starch, xanthan gum, salt and baking powder in a medium bowl and set aside.
  2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
  3. Fold in zucchini until it is mixed well.
  4. Add dry mixture to the wet mixture and blend all together until well combined.
  5. Pour batter into greased 9×5 loaf pan.
  6. Bake at 375 for 60 minutes or until bread is cooked through.

Essential Oil Tuesday – Lavender Shortbread Cookies

lavendercookiesEssential Oil Tuesday – Lavender Shortbread Cookies

I only use oils from Young Living because I know that they are 100% pure and a grade above all other oils that I have tried and tested. It is the only one that I will trust with my family.

INGREDIENTS

  • 2 sticks unsalted butter, softened to room-temperature
  • 1 tablespoon dried lavender flowers
  • 1/2 cup sugar
  • 2 cups flour (We substituted a gluten-free flour blend for ours) – plus extra for rolling.
  • Lavender Essential Oil (about 3 drops) – optional

Directions: 

  1. In your blender or food processor, pulse blend together the sugar and the dried lavender flowers until flowers are smaller and the mixture is more fine.
  2. In a mixer, combine the flour and the sugar mixture.
  3. Add butter and 3 drops of PURE essential oil. (You may add a few drops of red and blue food colors if you want to make them purple… we don’t use dyes so this wasn’t an option for us.)
  4. Mix until well blended.
  5. Roll dough out to about .25 in thick and cut with a cookie cutter.
  6. Place on cookie sheet and bake.
  7. Remove to cooling rack.

Bake at 325 for 15 minutes – Makes about 2 dozen cookies depending on the size of your cutter

 

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