Celebrating fall

I love sister Saturdays (and actually every other day I get to spend with my sister). We had biscuits and gravy for brunch, I held malenke a lot (my baby name for Malakai), helped Leah run some errands, and ushered in the first day of fall by celebrating my favorite food of the season: butternut squash. It was awesome and very tasty.

Often being a baker can take away any desire to cook, especially on my off days. However, most of the time I still power through it (and the dishes). It is always worth it. Homemade biscuits are always going to be better than those cans you can get from the store. (You know the ones. They try to blow your head off when you open them). The same goes for butternut bisque. No boxed soup for me, if you please. (The butternut biscuit was probably the best I have ever made it thus far. So tasty).

I ended yesterday by going to a friend's bonfire and then today I roasted my first pumpkin of the season. And right now, there is a cool breeze coming through the kitchen window. Thank you, fall, for finally being here.

Biscuits Supreme

cups all-purpose flour
tablespoon baking powder*
tablespoon sugar
teaspoon salt
teaspoon cream of tartar*
cup butter OR 1/2 cup butter and 1/4 cup shortening
cup milk

Preheat oven to 450 degrees F. In a large bowl stir together the flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until moistened.

Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for four to six strokes or just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2-1/2-inch biscuit cutter, rerolling scraps as necessary.

Place biscuits 1 inch apart on an ungreased baking sheet. Bake for 10 to 14 minutes or until golden. Remove biscuits from baking sheet and serve warm.

Makes 12 biscuits.

*Note: If baking powder and cream of tartar appear lumpy, sift through a fine mesh sieve before using.

Variation Buttermilk Biscuits: Prepare as above, except substitute 1-1/4 cups buttermilk or sour milk for the 1 cup milk in the rolled biscuits.

*Source: Better Homes and Garden


Curried Butternut Bisque

1 large butternut squash, halved and cleaned out*
1/2 large onion
3 C veggie broth
olive oil
3/4 C half & half
2 t salt
2 t curry
1/2 t cinnamon
1/2 t ginger
1/2 t garlic powder
1/2 t pepper
1/2 t red pepper

*The original recipe has you peel, dice and simmer the butternut squash in the broth. However, I am lazy and thus I take the “short cut.” I half the squash, clean out the seeds and fibrous strings. Then I put the squash on a plate, insides facing down, and microwave for 10-15 minutes (depending on how large the squash). Once the squash is soft, allow to cool for a little bit before scooping out the insides with a spoon.

While squash is microwaving, sauté onion in oil. Once the onion is almost tender, add all the spices. Add veggie broth and cooked butternut. Bring to a boil and allow to simmer for a minutes, (so the spices have a chance to do their thing).

Puree soup in batches using a food processor or blender, or use an immersion blender. Return to pot and add the half and half. Simmer until soup is hot again, careful not to boil it (otherwise the dairy separates and looks strange).  

*Source: Julie Lehman