A Biscuit kind of morning

Some cold mornings you just have to reach for the buttermilk, real butter, and just be Bad!

Real old fashioned biscuit making is a lost art in many families. A generation away it was common. “Canned” biscuits are something more recent.

If you have never had real homemade biscuits you are really missing a delightful breakfast addition. Fresh and warm just out of your oven, they can’t be beat.

Its even more fun if you have vintage biscuit cutters and bake these in a cast iron Dutch Oven using charcoal or wood coals.

Click this Link for Recipe and helpful techniques.

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RECIPE: POTATO SALAD (PARTY SIZE)

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RECIPE: POTATO SALAD (PARTY SIZE)
A excellent tasting Potato Salad. For when time is short, and large quantities are requires. This is my "go-to" recipe for large parties, catering events, and large group potluck meals. Each batch serves about 20 people, in a buffet line, when other side dishes available. This is an Original Rick Beach recipe. A single 5 lb batch will half fill a 1/2 size stainless steel steamer tray. A double batch will fill a 1/2 size stainless steel steamer tray. Once mixed keep refrigerated or chilled with ice at all times.
Servings
People
Ingredients
Servings
People
Ingredients
Instructions
  1. Mix all the ingredients except half the Paprika and the Diced, and sliced Hard Boiled Eggs. Mix until uniformly distributed.
  2. Add the Diced Hard Boiled Eggs, (Don't add the sliced eggs yet) Gently fold until uniform. But not so much the bits of cooked egg yokes disappear.
  3. Turn the mixed Potato Salad into a clean bowl or stainless steel serving tray. Garnish the top with the sliced egg. Sprinkle with the second half of the Paprika.
  4. Keep Chilled.
Recipe Notes

Be sure to keep refrigerated or chilled at all times.  If mixed in stainless steamer trays, and you use the stainless lids, these can stack in the refrigerator. 

For serving we use our steamers unplugged with a layer of ice dumped in the bottom.  The trays of potato salad can be placed in on top of the ice.  Additional trays of ice can be placed on top of the potato salad.  Kept chilled until right before serving.

Potato Salad at a picnic, or even inside the house, left to get warm.  Can have unpleasant and even deadly consequences.  Practice good food handling safety. If I see someone else's potato salad [or deviled eggs] and it isn't chilled, not sitting on ice to keep it cold while serving....I pass.

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RECIPE: EASY BAGELS


The “Everything” Bagel

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RECIPE: EASY BAGELS
This is a no yeast, quick and easy recipe for bagels. We often do these in a Dutch Oven while camping. I can't take credit for the recipe since a friend [Kathleen LeBlanc] shared it, and the technique, with me while camping. She did not know where it originated either.
Servings
Bagels
Ingredients
Servings
Bagels
Ingredients
Instructions
  1. Preheat Oven to 375°F - Or Charcoal for 375° Spray oil a cookie sheet or Dutch Oven bottom. Parchment paper could be used too, but spray oil the paper too.
  2. In bowl combing the self rising flour and salt. Whisk together
  3. With a fork, spatula or hands, mix in the yogurt until combined and looks like crumbles.
  4. On a floured board knead the dough a few times. Dough should be tacky, not sticky. (15 to 20) turns.
  5. Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form your bagel. Or make a ball and poke a hole with your finger then stretch/form your bagel
  6. Top with egg white wash and sprinkle with the seasoning you prefer.
  7. Bake on the top rack of your oven. Or in a Dutch Oven with top heat for 375°F based on you Dutch Oven size.
Recipe Notes

The "Apple Pie Bagel".  Canned Apple Pie Filling - Cinnamon - Salt - Butter

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RECIPE:SCALLOPED POTATOES & HAM (Tweaked version)

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RECIPE:SCALLOPED POTATOES & HAM (Tweaked version)
Recipe: Rick Beach
Instructions
  1. Saute the Celery in the Olive oil, then add the onion and garlic. Saute until translucent.
  2. In a large bowl whisk together the sauteed items and all the other ingredients except the Potatoes and Ham.
  3. Pour a small amount (About 3/4cup) of the whisked ingredients in the bottom of a greased/well oiled Dutch Oven.
  4. Next Layer that with ham. Then Pour another amount (about 3/4 cup) of the whisked ingredients on the Ham.
  5. Next Layer that with Potato Slices. Then Pour another amount (about 3/4 cup) of the whisked ingredients on the Ham.
  6. Next Layer that with ham. Then Pour another amount (about 3/4 cup) the of whisked ingredients on the Ham.
  7. Next Layer that with Potato Slices. Then Pour the remainder of the whisked ingredients on the Ham.
  8. Cover the Dutch Oven with its lid. Use hot charcoal for 350 Degrees, more top heat than bottom. Bake about 1- 1 1/2 hours until potatoes are tender.
  9. Note: Follow the same directions and heat for baking in your home oven.
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RECIPE SWEET LIME PIE

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RECIPE SWEET LIME PIE
This is a "Sweet Lime" Pie recipe. For those unfamiliar with Sweet Limes, when ripe and at peak flavor, they appear more like a lemon. Yellow skin, and pale green on the interior. We grow these in our yard and start enjoying them the middle of December. Key Lime juice could be substituted if you have access to those instead.
Servings
Pie
Servings
Pie
Instructions
  1. Preheat Oven to 375°F
  2. Combine the beaten egg yokes, sweetened condensed milk, vanilla, salt, and lime juice. Whisk well until silky smooth. Dump into the unbaked graham cracker crust.
  3. Bake in preheated oven for 15 minutes. Toothpick test should come out clean. Do no over bake.
  4. Allow to cool then chill.
  5. Top with whipped cream when served.
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WHY TAG YOUR COOKWARE?

Two scenarios best explain the reason you will want to tag your cookware.  The first being simple identification at cooking events, large gatherings and competition cook-offs.  The second reason is to record research information, and attach it to that piece of cookware, once you start collecting cast iron.

If you haven’t already developed a code system for your tags you will quickly see the need.  A good system will also allow you to rematch tops[lids] and bottoms, that may get mixed up at gatherings, during clean up, or while in storage.

For more info and coding system suggestion follow this link to the full article.

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RECIPE: Pumpkin Roll with Cream Cheese Filling

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RECIPE: Pumpkin Roll with Cream Cheese Filling

This Pumpkin Roll with Cream Cheese Filling is a Holiday favorite. Exceptional any time of the year severed with a cup of coffee.

Way easier to prepare than most people think.

Course DESSERT

Prep Time 25 Minutes
Cook Time 15 Minutes
Passive Time 1 Hour

Servings
Servings


Ingredients
The Cake Roll

Cream Cheese Filling

Powdered sugar for the towel

Course DESSERT

Prep Time 25 Minutes
Cook Time 15 Minutes
Passive Time 1 Hour

Servings
Servings


Ingredients
The Cake Roll

Cream Cheese Filling

Powdered sugar for the towel


Instructions
The Cake
  1. Note: 2/3 Cups of Pumpkin is half of a 15 oz can of canned Pumpkin. So instead of wasting a partial can, plan on making a double batch (2 Rolls). The recipe above is for a single batch (1 Roll).

  2. Heat Oven to 350°F. Prepare a greased 10x15 jelly roll pan (cookie sheet). Line the bottom with wax paper, then lightly spray the wax paper with a spray oil such as Pam.

  3. Lay out on your counter, a thin towel, sized at least the size of your jelly roll pan. Sprinkle it liberally with powdered sugar.

  4. In a large bowl lightly beat the eggs. Gradually beat in the sugar, beat until thick and light yellow. (4 to 5 minutes of beating). Add the pumpkin and lemon juice and beat on low until blended.

  5. In a separate bowl, combine/sift the flour, baking powder, spices, and salt. Add the sifted dry ingredients to the egg mixture. Whisk until well combined. Spread the batter onto the prepare Jelly pan.

  6. Bake in the preheated oven for 12 to 15 minutes. The cake should spring back when lightly touched with your finger. Start checking at 12 minutes, and at 1 minute intervals after that. Remove the cake from the oven and run a knife along side all edges to help release it from the pan. Immediately flip the cake/pan onto the powdered sugar covered towel. Gently lift the upside down pan away and the cake should remain behind on the towel. Gently peel away the wax paper and discard it.

  7. Starting on the narrow end of the cake, roll the cake and the towel up together to form a log. Place this on a wire rack to cool.

Filling
  1. While the cake is cooling prepare the filling. In a small bowl sift the powdered sugar and set it aside. Using a mixer, Beat together the cream cheese and butter until light and fluffy (about 4 minutes). Gradually beat in the sifted powdered sugar and vanilla. Beat until smooth.

The Filling & the Rolling
  1. Once the cake roll is cool (needs to be cool to avoid melting the filling), carefully unroll the cake. Spread the cream cheese filling evenly over the entire surface of the cake. Then roll the cake and filling (not the towel this time) into a log, or roll. Wrap in plastic wrap and chill at least 1 hour in the refrigerator before serving.

    These can be made ahead and frozen.

  2. Slice the cake and filling roll into 1 inch slices. Keep leftovers in the refrigerator.


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CRISBEE Cast Iron Seasoning Product [Product Review]

Are you searching for a product to season your Cast Iron?  Every heard of people using bee’s wax?   This is a blend that in fact contain bee’s wax.

Here is our review of the product that spans 2 years.
Click here for our full review on the CRISBEE product.

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