Written by Eleanor Kraft
Spring has officially sprung! Well, almost. Outside may still look relatively bleak, and without a robin in sight. It might be easy to feel tired of mundane, cold, slushy February. What better way to break the pattern than by trying a few recipes that sing of spring?
Honey Garlic Parmesan Biscuits
Ingredients for biscuits:
· 2 cup all-purpose flour
· ½ cup medium grind cornmeal
· 1 tbsp baking powder
· 1 tsp garlic powder
· 1 tsp salt
· 1 stick cold salted butter, shredded (like cheese)
· ½ cup grated parmesan cheese
· 1 cup whole milk
· 2 tsp honey
Ingredients for honey butter
· 4 tbsp salted butter
· 1-2 tsp honey
· 1 tbsp fresh chopped thyme
· 1 pinch sea salt
Directions:
1. Preheat the oven to 425° F. Rub a 10-inch cast iron skillet with butter.
2. In a bowl, combine the flour, cornmeal, baking powder, garlic powder, and salt. Using your hands, mix in 1 stick of shredded butter and the parmesan cheese. Pour over the milk and add the honey. Mix until just combined.
3. Dump the dough out onto a counter with flour. Pat the dough into a rectangle, then fold the side inward, like a letter. Press the dough back into a rectangle and repeat the folding. This is the secret to creating lots of flaky layers in your biscuits. Lots of folding!
4. Using a biscuit cutter, cut the dough into 3-inch circles. Arrange the biscuits in the prepared skillet. Brush the tops with milk. Arrange 2 tablespoons of butter around the biscuits. Bake until golden brown, 20-22 minutes.
5. Meanwhile, melt 2 tablespoons of butter in a small saucepan set over low heat, cooking until lightly browned, about 5 minutes. Remove from the heat and mix in the honey, thyme, and sea salt. Top with fresh thyme if desired.
6. Serve the biscuits warm with browned honey butter and flaky salt.
Easy Lemon Loaf
Ingredients:
· 1/2 cup butter
· 1 cup granulated sugar
· 2 eggs
· 1 1/2 cups all purpose flour
· 1 tsp baking powder
· 1/4 tsp salt
· 1/2 cup milk
· 1 medium sized lemon zested (just the lemon zest)
· 1 medium sized lemon juiced (just the lemon juice)
· 1/4 cup sugar
Directions:
1. Preheat your oven to 350 degrees F. Prepare an 8 by 4.5 inches loaf pan by lining it with parchment paper. Set aside.
2. With a mixer cream together the butter and sugar. Add eggs, 1 at a time.
3. In a separate bowl combine the flour, baking powder and salt.
4. Add 1/2 of the flour mix to the butter mix.
5. Then add 1/2 of the milk. Add the remaining flour mix.
6. Mix in the remaining milk and lemon zest.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. In the mean time, combine the juice from 1 lemon with 1/4 cup sugar.
9. When the cake is done baking, take it out of the oven, and pierce holes in it with a knife – make sure to get to the bottom of the loaf so the lemon juice mixture can get right down into the cake. Pour lemon juice/sugar mix over warm cake.
Mini Quiche (any flavor!)
Ingredients:
· 2 unbaked flaky pie crust or all butter pie crust
· 4 eggs
· 1/2 cup whole milk
· 1/2 cup heavy cream or heavy whipping cream
· 1/4 teaspoon each salt and pepper
· 3/4 cup add-ins (ham, spinach, feta cheese, bacon, veggies, etc.)
· 1/2 cup shredded or crumbled cheese
Directions:
1. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using.
2. In a large bowl with a handheld or stand mixer fitted with a whisk attachment—or simply using a whisk and mixing bowl—beat/whisk the eggs, whole milk, heavy cream, salt, and pepper together (on high speed if using a mixer) until completely combined, about 1 minute. Cover and refrigerate egg filling until step 6. 3. Preheat oven to 375°F Grease two 24-count mini muffin pans.
4. Working with one chilled pie dough at a time, place the dough onto a floured work surface. Cut dough using a 2.5 inch cookie cutter. (can also use a 1/3 cup measuring cup, which is 2.5 inches in diameter.) Work quickly as the dough becomes much more delicate the longer it’s at room temperature.
5. Place the dough rounds into greased 24-count mini muffin pan(s). Press the dough flat into the bottom of the crevice and up the sides.
6. Evenly pour cold egg filling into each unbaked crust. Top evenly with add-ins, then sprinkle each with cheese.
7. Bake mini quiches until the center is just about set and edges are lightly browned, about 25-28 minutes. Allow to cool for 5 minutes before removing from the pan. If greased
well, the mini quiches pop right out using a spoon to scoop them up. Serve warm or at room temperature
8. Mini quiches make great leftovers! Cover tightly and store in the refrigerator for up to 4 days.
