Thanksgiving Sides and Holiday Sweets

Gobble and gather together times entice family and friends to come together to share a delicious dinner featuring Thanksgiving sides and holiday sweets.

love-family-friends

Today’s post features traditional foundation Thanksgiving sides and holiday sweets recipes I’ve collected from fellow bloggers and assorted social media postings.

Traditional recipes are well represented, but with improved upon ingredients and presentations certain to be requested additions to the holiday menu.

Thanksgiving-sides-Holiday-Sweets

Sides:

Melting Sweet Potatoes with Maple-Pecan Sauce

melting-sweet-potatoes

Asiago Bruschetta Roasted Asparagus

Asiago-Bruschetta-Roasted-Asparagus

Autumn Harvest Rice

autumn-harvest-rice-for-fall

Green Bean and Mushroom Skillet

Green Bean and Mushroom Skillet

Smashed Baby Red Potatoes

Smashed Baby Red Potatoes

Savory Sweet Potato Casserole

Starches plus tryptophan results in a full, satisfied and sleepy husband, son, brother, and nephews, and that means guilt free Black Friday shopping, keyboard style, for Mama Places In The Home, nieces, and yours truly.

savory-sweet-potato-casserole

Thyme and Wild Mushroom Stuffing

Frame-Wild-Mushroom-Thyme-Stuffing

Pull-Apart Stuffing Ring

pull-apart-stuffing-ring

Sweets:

Pumpkin White Chocolate Mousse Pie

pumpkin-mousse-white-chocolate-pie

Pecan Praline Pumpkin Torte

Pecan-Praline-Pumpkin-Torte

Fresh Apple Nut Cake

apple-pecan-walnut-cake

Coconut-Pumpkin Chiffon Pie

coconut-pumpkin-chiffon-pie-Hector-M-Sanchez-SL

Gluten-free Pear-Walnut Cake with Vanilla & Cardamom

gluten-free-pear-walnut-cake-recipe

Dutch Apple Pie

Dutch-apple-pie-recipe

Pumpkin Trifles

pumpkin trifles

No-Bake Espresso Chocolate Pudding Pie

No-Bake-Espresso-Pudding-Pie

Holiday side dishes blessings and bon appétit!

love signature

Autumn Harvest Rice

F is for fall flavor, and this Autumn Harvest Rice is a recipe developed with the intention to bring the flavors of fall to table and plate.

autumn-harvest-rice-maple-sweet-potatoes

Dave the Builder and I love spending time at The Buckhorn Inn when we are in Gatlinburg, Tennessee.

Buckhorn-Inn-grounds

Travel to Tennessee has been off the table for us over the last two years, but where there’s a website and webcam, there’s a way to pop in for a virtual visit every now and then.

Buckhorn-Inn-at-fall

The Buckhorn post its weekly dinner menu at the first of the week, and I’ve noticed Chef Frank including Autumn Harvest Rice Pilaf for fall.

Immediately intrigued and inspired to create, I decided to try my hand at mastering a main to side dish teeming with seasonal seasonings.

Enameled Cast Iron Dutch Oven.

Out from the cabinet comes my new Dutch oven and seasonings ready to boil, blend, steam and simmer.

Chopped apples, apple juice, brown sugar, butter, cloves, nutmeg, walnuts, and fig preserves do a fall-autumn dessert good, but can I just tell you this sweet power flavor combo delectably complements the savory of fresh mushrooms and onions sautéed in butter, brown and long-grain white rice, chicken broth, Kosher salt, black pepper, and fresh parsley in balanced and well-seasoned taste of fall perfection.

Autumn-Harvest-Rice-Recipe-pumpkins-fall

Autumn Harvest Rice

Ingredients

1 cup uncooked long grain rice

1 cup uncooked brown rice

2 cups water

2 cups chicken broth

1 Tablespoon unsalted butter

1 teaspoon salt

½ Tablespoon fresh parsley, chopped

1 stick (8 Tablespoons) unsalted butter

1 medium onion, peeled and chopped

1 16 oz. container fresh sliced mushrooms

1 teaspoon Kosher salt

1 teaspoon pepper or to taste

1 apple, peeled and chopped

3/4  cup apple juice

½ cup brown sugar

1 tsp ground cloves

1 tsp ground nutmeg

1 Tablespoon fig preserves, optional

1 cup chopped walnuts

Directions

Mix butter, water, chicken broth, long grain white rice, and brown rice in a medium saucepan, and bring to boil.  Reduce heat to low, cover, and simmer 45 minutes or until rice is tender and liquid is absorbed.

cooked-long-grain-white-brown-rice (1)

In a large skillet, melt 4 Tablespoons (½ stick) butter over medium-high heat.  Add chopped onions and sauté until onions become translucent.

fresh-sliced-mushrooms

Next, add sliced mushrooms, salt and pepper, stirring to coat.

sautéed-mushrooms-onions

Reduce heat to medium and continue to cook onions and mushrooms until soft, about 7 minutes.

cooked-mushrooms

In a large saucepan, melt 4 Tablespoons butter (½ stick).  Add the chopped apples, brown sugar, ground cloves and ground nutmeg.

apples-butter-brown-sugar

Stir in apple juice and fig preserves and bring mixture to a boil.

brown-sugar-butter-covered-apples

Reduce heat to medium; stir in chopped walnuts.

apples-butter-brown-sugar

Lower heat to low, allowing walnuts to slightly soften.

fall-rice-dish

Fold cooked rice into sautéed mushrooms and onions then incorporating seasoned apples and walnuts mixture into the rice combination.

autumn-side-dish-fall

Maple sweet potato patties rounded out the menu, and the crowd went wild.

Well, our taste buds did.

autumn-harvest-rice-for-fall

Dave the Builder put his request in for Autumn Harvest Rice to be added to our traditional Thanksgiving menu.

We aim to prepare, plate, and please.

Let me know if you make this recipe, and what you think.

cest-si-bon

Copycat Piccadilly Pecan Delight Pie

This recipe is a copycat of a copycat Piccadilly Pecan Delight pie.

Piccadilly Cafeteria came to our little town in 1967.

Quickly taking its place as the big dog restaurant on the block, Piccadilly has been the one word answer to the what and/or where do you want to eat for dinner question asked what seems a gazillion times over all these years.

A recent walk down memory lane conversation began with Dave and I naming our favorite dishes and desserts that sadly are no longer on the menu at Piccadilly.

Southern fried chicken so crisp you could hear the crunch clear across the rows of booths and tables.

Cinnamon crusted egg custard served in dark green pottery custard cups.

 Pair of Hall China Custard Cups

Pair of Hall China Custard Cups

A slice of pie so pecan packed with dessert goodness that it made a lasting impression, the one and only Piccadilly Pecan Delight Pie.

Our conversation stirred up memories and this copycat recipe of a copycat recipe for Piccadilly Pecan Delight Pie.

copycat-pecan-delight-pie-sliced

Copycat Piccadilly Pecan Delight Pie

Ingredients

3 egg whites

1 cup white sugar

½ teaspoon vanilla extract

½ teaspoon baking powder

30  Ritz crackers

1½  cup chopped pecans

1 (12 ounce) container frozen whipped topping, thawed

Directions

Preheat oven to 350ºF.

Spray a 9 inch pie plate with cooking spray and set aside.

crushed-pecans-butter-crackers

Add pecans and Ritz crackers in small batches to food processor bowl.

crushed-ritz-crackers

Pulse several times until pecans and Ritz crackers reach a fine crush/chop.

egg-whites

Beat egg whites until slightly stiff.

beaten-egg-whites

Add to that the sugar, vanilla, baking powder, crushed and chopped Ritz crackers and  pecans.

crushed-pecans-egg-whites

Using a wooden spoon, mix ingredients together until incorporated.

crushed-pecans

Spoon mixture into prepared pie plate.

Copycat Piccadilly Pecan Delight Pie in pie pan

Bake at 350 degrees F  for 25 minutes.

Copycat Piccadilly Pecan Delight Pie without whipped topping

Allow the pie to cool to room temperature.

baked pecan delight pie

whipped-topping-on-pie

Spread whipped topping over the top of the pie; cover to desired thickness.

topped-pie

Refrigerate pie for at least 2 hours before serving.

Copycat Piccadilly Pecan Delight Pie

The pie is packed firm with pecan goodness, and is not too sweet- perhaps a wonderful Valentine’s Day dessert choice.

Enjoy!

Darleen-signature-custom

Traditional and New Holiday Cake Recipes

It’s that time of year when holiday cake recipes are cooking, baking, and taste of the holidays making in the Places In The Home test kitchen.

Grandmother’s Tennessee Pound Cake with Nutmeg is tradition on a cake plate, and Wilshire Walnut and Spice Cake is a newly developed recipe worthy of center stage on the holiday dessert table.

grandmothers-pound-cake-with-nutmeg-1

The warm and inviting colors, textures, and patterns found in this house of the year kitchen by Susan Burns Designs offers holiday cake recipes baking inspiration.

Susan-Burns-design-house-of-the-year

Reflecting on holidays past brings back memories of recipes baked with love and taste traditions.

Crammed between the pages of a beloved cookbook inherited from an aunt is a collection of handwritten recipes cooked, baked, tested, and penned in the kitchen of my paternal grandmother.

grandmothers-pound-cake-with-nutmeg-recipe

Truth in baking disclosure:

The cupboard was bare of mace, and most importantly, what is mace?

Mace is a spice native to Indonesia.  The flavor is sweet and woody reminiscent of nutmeg, however, not quite as sweet. Some describe the taste of mace as a blend of cinnamon and pepper.

Nutmeg stands as the spice I have plenty of, and so 2 teaspoons found its way into the batter.

grandmothers-pound-cake

Grandmother’s Tennessee Pound Cake with Nutmeg

Ingredients

3 cups granulated sugar

3 sticks salted butter

6 eggs

3 cups all-purpose flour; sifted

2 teaspoons nutmeg or to taste

Directions

Preheat oven to 300° F.  Using a mixer, cream butter and granulated sugar together until mixture reaches a fluffy texture. Add eggs one at a time to creamed butter and sugar.

holiday cake recipesReduce mixer speed to low; slowly add sifted all-purpose flour and nutmeg to wet ingredients.

creamed-eggs-butter-sugar

Using a wooden spoon or cake spatula, spoon batter into greased and floured tube pan.

floured-greased-cake-tube-pan

Bake at 300° F for 1 hour or until knife inserted in the center comes out clean.

Grandmothers-Tennessee-holiday-cake-recipes

Remove cake from tube pan and transfer to cake stand or platter of choice.

Thanksgiving-table-cake-plate

Building upon a traditional holiday recipe, this next cake highlights the spices, fruits, and nuts associated with the taste of the holidays.

Wilshire Walnut and Spice Cake

Ingredients

1 cup vegetable oil

2 cups granulated sugar

2 eggs

1  teaspoon nutmeg

1  teaspoon ground cloves

½  teaspoon lemon juice

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons vanilla

2 ½  cups all-purpose flour

1 cup chopped walnuts

3 cups fresh apples, peeled and chopped

1 cup shredded coconut

1 cup golden raisins

1 Tablespoon candied lemon peel

holiday-bundt-1

floured-greased-cake-tube-pan

Directions

Preheat oven to 350° F.

Grease and flour Bundt pan.

Peel and chop apples; sprinkle with lemon juice.

sugar-eggs-oil

Mix together sugar and oil; add eggs one at a time and beat until creamy.

Add vanilla.

Using a whisk, combine flour, salt, baking powder, baking soda, nutmeg, and cloves together.

Add dry ingredients in small amounts to sugar and oil mixture.

fruit-nuts-coconut-apples-lemons1

Next, add chopped apples, walnuts, candied lemon peels, coconut, and golden raisins.

Stir until incorporated.

cake-ingredients-fruit

Using a wooden spoon, evenly spoon mixture into a greased and floured Bundt pan.

cake-batter

Bake in 350° F oven for approximately 1 hour 10 minutes, or until toothpick inserted in center comes out clean.

holiday-cake-1

Meyer lemons are pucker power packed with bright flavor that complements two of my favorite fall spices– nutmeg and cloves.

boiling-lemon-peels

Candied Lemon Peels

Ingredients

6 lemons

6 cups cold water, divided

1 teaspoon salt, divided

2½ cups sugar

Directions

Peel lemons by taking off long thick strips.  In a medium saucepan, combine 4 cups water, ½ teaspoon salt, and lemon peels. Bring to a boil; reduce heat to medium and simmer 10 minutes. Remove pan from heat, strain mixture and reserve liquid.

Return liquid and lemon peels to pan.  Add in ½ teaspoon salt and bring mixture to a boil over high heat. Reduce heat to medium and simmer 10 minutes.  Remove pan from heat, strain mixture, and reserve lemon peels.

Add 2 cups water and sugar to pan. Cook over medium heat, stirring occasionally  until sugar dissolves.  Reduce heat to low.  Add lemon peels. Gently simmer for 45 minutes being careful not do let the sugar caramelize. Remove from heat and drain.

Place lemon peels onto a piece of parchment paper that has been sprayed with nonstick cooking spray.  Allow candied lemon peels to dry for at least 6 hours or overnight.

Store candied peels in an airtight container in refrigerator for up to 1 week.

holiday cake recipes

enjoy

 

 

 

 

 

 

 

Gather Together Thanksgiving Dishes

In preparing and feasting anticipation of traditional and new traditional Thanksgiving dishes sure to impress plate and palate, it is my pleasure to share with you all a collection of company worthy Thanksgiving dishes for your gather together holiday celebration.

fall-pumpkin-centerpiece-SL-photo-Helen-Norman

Southern Living – Photo by Helen Norman

how much turkey per person guide

holiday-table-Thanksgiving-turkey-photo-David-Tsay-BHG

Better Homes & Gardens

Click on the links for recipe ingredients and directions.

You ain’t seen stuffing yet until you put a Louisiana spin on it.

Creole Roasted Turkey with Holy Trinity Stuffing

Creole Roasted Turkey with Holy Trinity Stuffing

Creole Baked Oyster Dressing

creole baked oyster dressing

plymouth-pumpkin-dinnerware-collection

Plymouth Gate Dinner Plates, Turkey

thanksgiving dishes

Dixson+Platter

hotel knife

Volkman+3+Piece+Acacia+Tree+Bark+Board+Set

Autumn-spiced pecans introduce the taste of the season as appetizer or garnish.

seasoned-pecans

Autumn-Spiced Pecans

Ingredients

1 pound pecan halves

½ cup sugar

1½ teaspoons apple pie spice

1½ teaspoons smoked paprika

½ teaspoon kosher salt

1⁄4 teaspoon ground red pepper

1 large egg white

Directions

Preheat oven to 300°.  Spray a large rimmed baking sheet with cooking spray.

In a large bowl, stir together pecans, sugar, apple pie spice, smoked paprika, salt, and red pepper.

In a medium bowl, beat egg white with a mixer at medium speed until foamy. Add egg white to pecan mixture, stirring until coated. Spread mixture in an even layer on prepared pan.

Bake, stirring twice, until egg white begins to dry, about 20 minutes. Let cool completely, stirring occasionally.

Makes about 6 cups

-Southern Lady Magazine

As lovely as a candy or bon-bon dish is for housing appetizers, Covid-19 safety practices deem individual serving options necessary.

nut-bowls-individual

Potato-Apple Gratin

otato-Apple Gratin photo amy allen

Better Homes & Gardens – Photo by Amy Allen

Oven-Roasted Root Vegetables with Spicy Pecan Topping

Oven-Roasted Root Vegetables with Spicy Pecan Topping

Spiced Acorn Squash

Spiced-Acorn-Squash

fall-table-decor-ideas-hbx-Allisonn-Gootee

House Beautiful – Photo by Allisonn Gootee

English Victorian gravy boat

Bacon-Caramelized Onion Gravy

bacon-caramelized-onion-gravy

Traditional favorites set our Thanksgiving table, but there’s always a place at the table for new traditional dishes and decor accents and accessories.

New for Thanksgiving 2020 is this wonderfully rustic DIY place card idea.

Thanksgiving-2020-table-settings-ideas

Pick up a package of pine wood discs and a permanent marker in your personal choice of color.

Design and decorate to taste and theme and assign the name of each diner to a disc.

pine wood discs

Green Bean Bundles

Green-Bean-Bundles

Sweet Potato Casserole

sweet-potato-casserole

Roasted Sweet Potato, Pear, and Onion

roasted-sweet-potato-pear-red-onion

Pretty Duchess Potatoes

Pretty-Duchess-Potatoes_

Coffee-Glazed Carrots

Coffee-Carrots

Godinger-cake-pedestal

Apple-Cinnamon Layer Cake with Salted Caramel Frosting

Apple-Cinnamon Layer Cake with Salted Caramel Frosting

five-pie-slices-plates-Blaine-Moats

Better Homes & Gardens – Photo Blaine Moats

Pumpkin-Butterscotch Gingerbread Trifle

Pumpkin-Butterscotch Gingerbread Trifle

Chocolate and Pecan Tart

Chocolate-Pecan-Tart

Whiskey and Cream Pumpkin Tart with Pecan Butter Shortbread Crust

Whiskey and Cream Pumpkin Tart with Pecan Butter Shortbread Crust photo by Carson Downing

Better Homes & Gardens – Photo by Carson Downing

enjoy

Dinner Is Served: Homemade Buttermilk Biscuits

There’s nothing better for dinner on a down right cold here in the Deep South night than homemade buttermilk biscuits.

biscuits-in-skillet

We’re on a buttermilk biscuit kick of late, which is probably attributed to changing weather patterns, leaves, internal clocks tuned into this weekend’s fall backwards gain of an extra hour, and feathering our nest routines.

Dave the Builder is a hot biscuit (yeah he is!) and butter man.

His view on jelly, jam, preserves, honey, or even good cream gravy is it complicates matters and covers up the true biscuit goodness.

I on the other hand go the small smear of butter with a drizzle of honey route.

homemade-buttermilk-biscuits-recipe

Heat oven to 500°F.  Grease your pan (I use a black cast iron skillet) with shortening.

skillet-greased-for-biscuits

I use a measuring cup to scoop the flour from the bag to a medium mixing bowl.

White-Lily-self-rising-flour-bag

Use a whisk to gently sift the flour.

self-rising-flour-in-bowl

Make a well in the center of the flour by pushing the flour to the edges of the bowl.  Pour cold buttermilk into well and add shortening.  Using your hand (I wear a vinyl food service prep glove- a total game changer) incorporate the shortening into buttermilk.

Begin to pull the flour from the sides of the bowl into the buttermilk and shortening well until you’ve worked the flour from the sides of the bowl into a dough.

Do not overmix.

Turn dough onto lightly floured surface.  Knead gently 10 to 12 strokes.  No need to over knead.  Shorter kneading time makes for a flakey biscuit.

Pat the dough out to slightly more than a ½-inch thick.  Very lightly dust dough with flour.

biscuit-dough

Cut dough with a biscuit cutter of choice making sure to dip cutter in flour between cuts.

My biscuit cut turns out to be about 2½ inches across each biscuit.

cutting-biscuitsTransfer cut biscuits to your greased pan, skillet or baking sheet.

Place biscuits close together in pan, sides touching.

cut-biscuitsReroll scraps of dough and cut into biscuit shapes.

Bake in a 500°F oven for 10 to 12 minutes, or until biscuits are lightly brown on tops.

Makes eight 2½ inch biscuits.

biscuits-served

biscuits-buttermilk-baked

Easy, warm, filling, familiar, and satisfying- homemade buttermilk biscuits hit the spot.

enjoy

Seasoned Cheesy Broiled Tomatoes Recipe

This seasoned cheesy broiled tomatoes recipe is a taste of summer on a plate.

homegrown-tomatoes

One the many things we love about summer is the fresh vegetables and flowers the season brings to the table.

vegetable-stand

When word gets out our favorite fresh vegetable vendor has homegrown tomatoes in stock, it’s time to place a call to my brother who lives closer to the stand located about 10 miles from our house.

fresh-tomatoes-squash-1

As long as I’m making and sharing with him a dish, sandwich, or burgers with fresh tomato slices or dices in the mix he’s happy to oblige.

sunflowers-in-the-morning

Fresh sunflowers, squash, and eggplant accompanied this latest tomato haul- a bit of Louisiana lagniappe.

fresh sunflower 1

Crazy is the word of the week here at Places In The Home.

I’ve been crazy busy tying up loose ends before Dave the Builder’s upcoming heart procedures.

In all the planning, packing, and pre-admit madness remains the fact you still gotta eat, and homegrown tomatoes at room temperature, which is the way we like our tomatoes, will ruin if left unrefrigerated for too long.

As delicious as a homemade hamburger and a tomato sandwich is, I was looking for a something on plate.

Something on a plate is a Places In The Home family term.

Credit goes to Dave the builder for taking a commonly used phrase into colloquial territory.

Here’s how it came to be:

My mother-in-law took a day off from work to finish sewing junior prom dresses for Dave’s fifteen-year-old identical twin sisters.

That’s two times the daughters, two times the junior prom dress fun.  To say she had a lot on her plate is an understatement.

Dave is eight years younger than his sisters, the baby of the family, and on this particular day was underfoot more than normal.

Parents in Covid quarantine know exactly what I’m talking about.

Dave set in asking his mother to fix him something for lunch.  Her promise of just one more minute and I’ll fix you a sandwich was met with Dave’s verbal protest.

“I don’t want a sandwich.  I want something on a plate.”

Dave wasn’t having any part of the simple sandwich solution to lunch.  What he wanted was a salad-meat-vegetables-bread something on a plate lunch.

Joe's-broiled-tomato

A quick inventory of cupboard and crisper coupled with the memory of the fabulously delicious broiled tomato served at Joe’s Seafood, Prime Steak & Stone Crab brought about recipe inspiration.

Easy is the key ingredient of this seasoned cheesy broiled tomatoes recipe.

Seasoned Cheesy Broiled Tomatoes Recipe

Ingredients

3 fresh tomatoes, halved

3 cups shredded mild cheddar & Monterey Jack cheese

salt & pepper taste

1½ teaspoons garlic powder

olive oil

3 Tablespoons Parmesan cheese

6 Tablespoons bread crumbs; optional

Directions

Preheat oven to 400° F.

Rinse tomatoes and pat dry.  Cut tomatoes in half and place cut side up in baking dish.

Salt and pepper each tomato to preference.  Sprinkle ¼ teaspoon garlic powder over top of each tomato.

seasoned-tomato

Top each half with ½ cup shredded cheddar & Monterey Jack cheese.

Sprinkle Parmesan cheese over the cheddar & Monterey Jack.

bread-crumbs-topped-tomato-1

An optional choice is to top each tomato half with bread crumbs.

Give each cheese-bread crumbs topped tomato half a lightly drizzle of olive oil.

olive-oil-drizzled-over-top-of-tomato

Place baking dish in preheated oven and bake cheese topped tomatoes for 8 to 10 minutes.

Turn oven to broil.

Broil tomatoes for 2 to 3 minutes or until cheese-bread crumbs is toasty brown.

broiled-tomato

The above image is of the seasoned cheesy broiled tomato, and the image below is of a seasoned cheesy broiled tomato topped with bread crumbs.

Toasty brown puts just the right amount of crisp on top.

seasoned-cheesy-broiled-tomatoes-recipe

This seasoned cheesy broiled tomatoes recipe makes for a great side dish to grilled steaks, appetizers at the cocktail hour, or dinner entrée.

enjoy

Homemade Southern Biscuits

Southerners know the comfort found in a  warm, buttery, flaky pan of homemade Southern biscuits.

comfort food

noun

food that provides consolation or a feeling of well-being, typically any with a high sugar or other carbohydrate content and associated with childhood or home cooking.

Quarantine days into nights hum right along to the catchy tune “Wishin’ and Hopin'” cause bakin’ and cookin’ and eatin’ and eatin’ is how I’m filling the stay-at-home times, days, afternoons, nights, plates, and stomachs of my fellow quarantine loved ones.

Baking is a time-honored tradition steeped in essentiality, creativity, comfort, and love.

Add to that recipes and wisdoms handed down through the years and practice makes perfect the dashes and splashes of spices and seasonings secrets handed down from generation to generation, and now we’re speaking truth to taste, y’all.

homemade southern biscuitsFlickr

Hands down, the best Southern biscuits I ever tasted were those from Dave’s mother’s kitchen.

Her recipe included the biscuit basics:

White Lily self-rising flour.

Cold buttermilk.

Crisco.

The delicious was brought forth by how she made her biscuits, a skilled technique perfected from childhood.

Her mother died when she was eight years old, leaving the culinary duties to her and her four sisters.

The girls baked sixty-nine biscuits a day- three each for her daddy and four brothers, two each for the four girls, three meals a day, seven days a week.

Believe me, she had her biscuit making routine down pat.

Dave and I have tried many times to perfect her biscuit recipe, but never have had success in replicating it.

homemade southern biscuitFoodies Feed

Practice in the Places In The Home test kitchen makes perfect.

biscuits-in-iron-skillet

Much to our delight, we have several respectable biscuit go-tos.

A local Chinese restaurant makes a fluffy flaky square-shaped mini biscuit that when paired with fresh honey is absolutely fantastic.

Popeye’s biscuits satisfy a Southern biscuit craving in true Louisiana c’est si bon fashion.

Lest we forget Cracker Barrel biscuits.

Oh yeah, we brake for biscuits.

All of the above biscuit options are distinctive and delectable in their own right, but are no match for the small bites of biscuit perfection set in the oven and upon the dining room tabletops of the Carriage House Restaurant located on the grounds of Stanton Hall in Natchez, Mississippi.

Carriage-House-Restaurant

Trip Advisor

Stanton_Hall,_Natchez,_MS

Stanton Hall – Natchez, Mississippi

Carriage-House-Natchez-biscuitsPhoto courtesy of Brittany of Hello, Honey.  Please do check out her blog post detailing a visit to Natchez and her very cool photos of Longwood and Arlington properties.  Here’s the link- Natchez, Mississippi

When in Natchez, lunch at the Carriage House Restaurant is a biscuit must.

Carriage House Lunch

A menu mixing of popular Southern fare classics and new-traditional dishes appeal to palate and plate.

Carriage-House-chicken Flickr

Fried chicken, rice and gravy, baby lima beans with ham, and fresh green beans please the patrons, but it’s the Carriage House biscuits that make a lasting impression.

Carriage-House-Biscuits

Flickr

Carriage House Biscuits

Ingredients

2  cups all-purpose flour

4  teaspoon baking powder

¼ teaspoon salt

1  Tablespoon sugar

5  Tablespoons vegetable shortening

¼ to 1 cup cold milk

Directions

Preheat oven to 400˚F.  In a large bowl, sift together the flour, baking powder, salt and sugar.  Cut the shortening in with 2 knives until the mixture resembles peas.  Stir in the milk ¼ cup at a time until you have sticky dough.

Turn dough out onto a well-floured surface and knead as little as possible.  Roll lightly to a ¼ inch thickness.  Cut biscuits with a small (2-inch diameter) biscuit cutter or a clean, small open tomato paste can.

Spray a cookie sheet with non-stick baking spray or grease lightly with shortening.  Place the biscuits with edges not touching on the prepared pan. Brush tops with milk.  Bake at 400˚F until biscuits are puffed and slightly golden.  Remove immediately, split and butter while hot.

Chef Bingo Starr

Regina-Charboneau-biscuits

Chef Regina Charboneau

Southern hospitality and butter biscuits are the calling card of Chef Regina Charboneau aka Queen of Biscuits.

Regina's butter biscuits

Regina’s Kitchen

Regina's biscuits

Regina’s Butter Biscuits 

Ingredients

4  cups flour

¼ cup baking powder (Regina suggests using Calumet baking powder.)

¼  cup sugar

¾  pound margarine, salted

¼  pound butter, salted

1¾  cups real buttermilk, not low fat

Directions

Put flour, baking powder and sugar in the bowl of a stand mixer with a paddle attachment.  Turn the machine on low and blend the dry ingredients for 15 seconds.

Add the butter, margarine and buttermilk to flour mixture before turning mixer back on.  Turn mixer on medium and count to 10.  This goes very quickly; the key is to not overmix the dough.  There will be large chunks of margarine, the size of quarters, in the dough.

Scrape dough from the bowl onto a generously floured tea towel (or other floured work surface) and shape into a long, vertical rectangle about 2 inches thick.  The dough will seem rough and messy.  Using the edges of the towel, fold the lower part of the dough (about one third) toward the center, then fold the top portion down.  With a rolling pin, roll dough out to a 2-inch thickness.  Fold the two ends in again, lifting the edges of the towel to help move the dough.  Give dough a one-quarter turn, and roll it out again to a 2-inch thickness.  Continue folding, turning and rolling dough until it is smooth, with noticeable yellow ribbons of butter and margarine throughout.

Roll dough to a 1-½-inch thickness.  Using a 2-inch biscuit cutter, cut dough into rounds.  Punch cutter into dough cleanly, without twisting.  When refolding and rerolling the dough, gently stack it to retain the layers. Do not overwork.

Place biscuits on a baking sheet and freeze. Once they are frozen, transfer biscuits to plastic bags.  The unbaked biscuits can be frozen for 2 months.

To bake, heat oven to 350 degrees.  Place frozen biscuits in the cups of muffin tins, and let thaw in the refrigerator for 20 minutes.  Bake until golden brown, 23 to 25 minutes.  Makes two dozen large or three dozen small biscuits.

Regina Charboneau

No Places In The Home Southern fare blog post is complete without a biscuit recipe from Southern Living.

Angel biscuits made with butter and shortening- heavenly!

Ingredients

½ cup warm water (100°F to 110°F)

1 (¼-oz.) pkg. active dry yeast (2¼ tsp.)

1 teaspoon plus 3 Tbsp. granulated sugar, divided

5 cups all-purpose flour

1 tablespoon baking powder

1 ½ teaspoons salt

1 teaspoon baking soda

½ cup cold salted butter, cubed

½ cup cold shortening, cubed

2 cups whole buttermilk

6 tablespoons salted butter, melted and divided

Directions

Stir together warm water, yeast, and 1 teaspoon of the sugar in a small bowl. Let stand 5 minutes.

Stir together flour, baking powder, salt, baking soda, and remaining 3 tablespoons sugar in a large bowl; cut cold butter and cold shortening into flour mixture with a pastry blender or 2 forks until crumbly. Add yeast mixture and buttermilk to flour mixture, stirring just until dry ingredients are moistened. Cover bowl with plastic wrap; chill at least 2 hours or up to 5 days.

Preheat oven to 400°F. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Gently roll into a 1⁄2-inch-thick circle, and fold in half; repeat. Gently roll to 1⁄2-inch thickness; cut with a 2-inch round cutter.  Reroll remaining scraps, and cut with cutter. Place rounds with sides touching in a 12-inch cast-iron skillet or on a parchment paper-lined baking sheet. (If using a 12-inch skillet, place remaining biscuits in a 10-inch skillet or on a baking sheet.) Brush biscuits with 3 tablespoons of the melted butter.

Bake in preheated oven until golden, 15 to 20 minutes. Brush with remaining 3 tablespoons melted butter, and serve.

Makes about 3½ dozen.

Southern Living

Mississippi-Current-CookbookMississippi Current Cookbook – by Regina Charboneau & Harriet Bell

Served with butter, jelly, preserves, gravy, or ribbon cane syrup, a batch of  homemade Southern biscuits may not be the healthiest part of a daily diet, but sure do body and soul good as a staple comfort food.

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