TWD: Sweet Cream Biscuits

This week’s Tuesday With Dorie recipe, Sweet Cream Biscuits, was chosen by Melissa of Love At First Bite. Since my last attempt at made from scratch biscuits was such a huge success (not!), I was apprehensive about making these biscuits. While I gave it the good ol’ college try, I wouldn’t count this as one of my baking successes.

The recipe calls for 2 cups of all-purpose flour or you can do as Dorie does and use 1 3/4 cup all-purpose flour and 1/3 cup of cake flour. I used a combo of all-purpose and cake flours because when Dorie makes a recommendation, it pays to follow it.

As you can see, my biscuits didn’t rise all that much. I even used Alton Brown’s method of having the biscuits just touching which should allow just enough air between the biscuits for even heating, but not enough space for the biscuits spread out when they rise. Also, my biscuits were a tad on the dry side, but a little honey butter was just what the doctor baker ordered. As soon as I can muster some more courage, I’m going to try my hand at biscuit-making again using a tried and true recipe from my husband’s Aunt Shirley. Let’s hope her recipe is foolproof! Be sure to check out the rest of the awesome TWD baking gang to see their takes on this week’s recipe.

Pan-Seared Oatmeal

In an effort to jazz up our weekday breakfast routine, I made Pan-Seared Oatmeal with Warm Fruit Compote and Cider Syrup. I originally found this recipe in an issue of Cooking Light, but I’d completely forgotten about it, that is, until I rediscovered it on one of my favorite food blogs, Meet Me in the Kitchen.

Pan-Seared Oatmeal with Warm Fruit Compote and Cider Syrup

 

  Yield: 8 servings

Ingredients

• Syrup:
• 2  cups  apple cider
• Compote:
• 2  cups  water
• 1/4  cup  packed brown sugar
• 1/2  teaspoon  ground cinnamon
• 1  (7-ounce) package dried mixed fruit bits (I used dried apple slices and some dried cranberries I already had)
• Oatmeal:
• 3  cups  water
• 1  cup  fat-free milk
• 1/4  cup  packed brown sugar
• 1/2  teaspoon  ground cinnamon
• 1/4  teaspoon  salt
• 1 1/2  cups  steel-cut (Irish) oats
• Cooking spray
• 1/4  cup  butter, divided

 

Preparation

To prepare syrup, bring cider to a boil in a small saucepan over medium-high heat. Cook until reduced to 1/3 cup (about 20 minutes); set aside.

To prepare compote, combine 2 cups water, 1/4 cup sugar, 1/2 teaspoon cinnamon, and dried fruit in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until thick.

To prepare oatmeal, combine 3 cups water, 1 cup milk, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and salt in a large saucepan. Bring to a boil over medium-high heat; stir in oats. Reduce heat, and simmer 20 minutes or until thick, stirring occasionally. Spoon oatmeal into an 11 x 7-inch baking dish coated with cooking spray; cool to room temperature. Cover and chill at least 1 hour or until set. (I let mine chill overnight)

Using a sharp knife, cut oatmeal into 8 equal rectangles; cut each rectangle in half diagonally to form 16 triangles.

Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add 8 oatmeal triangles; cook 3 minutes on each side or until golden brown. Remove from pan; keep warm. Repeat procedure with remaining 2 tablespoons butter and oatmeal triangles. Place 2 oatmeal triangles on each of 8 plates, and top each serving with 3 1/2 tablespoons fruit compote and about 2 teaspoons syrup.

I doubt I will make this recipe again. It wasn’t bad, I just didn’t get the warm, fuzzy feeling from it I had anticipated. Also, despite my best efforts, the cider syrup was too runny for my taste. But, hey, it was an experience. If you decide to make this, I would recommend serving it with eggs, bacon, etc. It’s not satisfying enough to stand alone.

Wheat germ pancakes

As you may recall, Kevin and I enjoyed wheat germ pancakes at First Watch during our visit to Naples, Florida for Thanksgiving. I made this recipe for wheat germ pancakes from Cooking Light on Christmas morning.

Overall, the pancakes were good. However, they were not as fluffy as I would have liked. I think the toasted wheat germ I used was ground finer than that at First Watch. Their pancakes had a nice, grainy texture and nutty flavor while still maintaining their fluffiness. Also, this recipe calls for buttermilk, which I do not keep on hand. Instead, I used a buttermilk substitute recipe I found online. We’ve speculated this may have had something to do with the less than impressive pancake results.

Possibly in an effort to buoy my spirits, Kevin prepared a hazlenut latte and unwrapped a few banana-nut muffins that Jill made us (Jill is the muffin queen!) which quickly distracted me from my flop in the kitchen.

 

I’m off in search of more wheat germ pancake recipes. I will not be defeated! And if you have a favorite pancake recipe, I’d love for you to share with me.