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Domestic Recipes

Salted Caramel Candy Bar Overload Peanut Butter Pie

Whew! That title is a mouthful! Nevertheless, you’ll be happy as all get out to have a mouthful (and then some) of this pie! It was a new creation for me that I made for my son’s twelfth birthday earlier this week. We’ll be having his big party this weekend, but I wanted to make him a special dessert on his actual birthday. He’s not a big fan of cake, so I knew I wanted something a bit different.

 

Enter this over-the-top frozen peanut butter pie that I piled high with chopped Snickers and Reese’s Peanut Butter Cups, then drizzled with salted caramel sauce. It’s not a super traditional peanut butter pie that is usually pudding-based. It’s a tad bit thicker and more dense. And, the addition of cream cheese gives it a little tang and helps cut through the sweetness. I guess it could be considered a peanut butter cheesecake, but doesn’t have to be baked and isn’t quite as heavy.

 

 

I cheated took some help from the store by utilizing an already-made chocolate pie crust. However, you could make your own if you want by combining a package of pulsed chocolate sandwich cookies with a few tablespoons of melted butter. Just press the mixture into a pie plate. Most any type of candy bar would work here – it’s purely about preference. I used something new from Smucker’s in this recipe – their Simple Delight Salted Caramel. I love this stuff! You’ll be tempted to gobble it up by the spoonful – it’s that fabulous! It’s a bit thicker than traditional store-bought caramel sauce so it works well for topping desserts.

Ingredients:

8 ounces softened cream cheese
8 ounces thawed whipped topping
3/4 cup creamy peanut butter
1 teaspoon vanilla extract
Pinch of kosher salt
1 cup confectioner’s sugar
1 chocolate crumb pie crust

FOR THE TOPPING –

2 Snickers bars, chopped
4 Reese’s Peanut Butter Cups (2 packages), chopped
Salted caramel sauce (any store-bought or homemade caramel sauce would work fine)
A few pinches of coarse sea salt (optional)

Directions:

In a large mixing bowl, whip together with an electric mixer the cream cheese, whipped topping, peanut butter, vanilla extract and salt on high – about two minutes. Reduce mixer speed to low and carefully add in the confectioner’s sugar – a 1/4 of a cup at a time until combined. Increase speed to high and beat for another two minutes.

Spread into a prepared chocolate pie crust. Place in freezer for, at least, three hours. (Overnight is best.) Chopped candy bars can be added on top when pie is first made (prior to freezing) or at time of serving.

Remove pie from freezer about fifteen minutes prior to serving. Slice, plate and drizzle each piece with desired amount of salted caramel at time of service. Top with a pinch of coarse salt if desired.

NOTE: I prefer this pie served from frozen. However, if you’d like a fluffier consistency and a thawed center, allow to sit out on the counter for about an hour prior to serving. Or, the pie can simply be refrigerated overnight prior to serving.

Domestic Recipes

Baked Gnocchi in Bubbly Parmesan “Cream” Sauce

This is a great meatless dinner option and comes together rather quickly. A good-quality packaged gnocchi is a real time saver in this recipe. I love that this is a stock-based Parmesan sauce. (Trust me – you’ll never miss the heavy cream.) Bella Sun Luci sun-dried tomatoes from Mooney Farms lend chewiness and a subtle zip that really compliments the dish.

Served with a salad and maybe a loaf of crusty bread, this baked gnocchi makes a great weeknight dinner that the whole family is sure to enjoy.

Ingredients:

16 – 18 ounces potato gnocchi
4 tablespoons butter
1 garlic clove, peeled and grated
4 tablespoons flour
2 cups low-sodium chicken stock, warmed
1 cup freshly-grated Parmesan cheese
1/8 teaspoon freshly-grated nutmeg
1/4 teaspoon black pepper
1/4 cup packed Bella Sun Luci Julienne-cut Italian Basil Sun Dried Tomatoes (or variety of your choice)
Handful of chopped basil

Directions:

Preheat oven to 350 degrees.

Cook gnocchi according to package directions. (They usually take just a few minutes to cook once added to boiling water. The gnocchi will float when done.) Drain and transfer to a lightly greased medium-sized baking dish.

In a large sauté pan, melt the butter over medium-low heat. Add in the grated garlic and allow to just become soft. Sprinkle in the flour and cook for about three minutes – stirring occasionally. Whisk in the warmed stock. Cook while whisking until sauce is smooth and just begins to bubble. Add nutmeg and black pepper. (Do not add any salt.) Reduce heat to low and add in the cheese – a little at a time – while stirring/whisking until it is melted. Remove sauce from heat, add in the sun-dried tomatoes and fresh basil.

Pour sauce over gnocchi. Cover dish with foil and bake for about twenty minutes or until bubbly. Gnocchi can be finished under the broiler for a few minutes if a lightly-browned top is desired.

Top with additional fresh basil if desired.

Disclosure:  Mooney Farms provided me with the products shown in the photo below. However, no monetary compensation was provided. All opinions and views expressed on Joyously Domestic, the blog, or social media are solely my own.

Domestic Recipes

Blueberry Swirl Cinnamon Rolls with Lemon Glaze

My family has a love affair with cinnamon rolls. We have my Ultimate Overnight Cinnamon Rolls every Christmas morning (and admittedly many other mornings throughout the year) and we’ve, also, come to love my Cream Cheese Cinnamon Rolls. Using berries in cinnamon rolls is something rather new to me, but this recipe has made me a true believer in the “amazing-ness” of berries in sweet rolls.

I choose blueberries, but I’m sure that other berries would be just as divine. (I’m thinking frozen cherries next time actually.)  In doing research for this post, I read many times that using frozen blueberries is important. Fresh blueberries apparently don’t give up as much of their juices during the baking process.

Blueberries and lemon are a match made in heaven in my world. So I, of course, incorporated lemon into the glaze. The result was nothing short of heavenly.

My recipe uses frozen bread dough as a shortcut. So, the prep for these rolls is rather easy. And, these can even be made the night before and baked off in the morning for a sweet breakfast with little fuss. After arranging the rolls in your baking dish, cover tightly with plastic wrap and store overnight in fridge. Allow to proof in the morning, then bake according to recipe directions.

Ingredients:

FOR THE ROLLS –

1 loaf frozen bread dough, thawed and allowed to fully come to room temperature
5 tablespoons butter, softened (plus more for buttering baking dish)
1 heaping cup frozen blueberries
1/4 cup sugar
1 teaspoon ground cinnamon
2 teaspoons cornstarch

FOR THE GLAZE –

Zest from 1/2 lemon
Juice from 1/2 lemon
1 cup confectioner’s sugar
2 tablespoons melted butter
1 – 2 tablespoons milk or heavy cream (as needed)

Directions:

Preheat oven to 350 degrees.

Combine the blueberries, sugar, cinnamon and cornstarch in a medium bowl. Set aside.

Roll out the dough onto a lightly floured surface (using a rolling pin) into a large rectangle. Spread softened butter evenly across dough. Sprinkle on the blueberry mixture.

For smaller rolls, start with the longer side of the dough and roll tightly into a log. (This will yield more rolls, but they will not be overly large.) Cut into 10 – 12 slices. For larger rolls, start with the shorter side of the dough and roll tightly into a log. (This will yield less rolls, but they will be large portions.) Cut into 6 – 8 slices.

Place the rolls into a buttered dish – a pie dish works nicely. (Mine was a 9-inch round baking dish).

Cover dish loosely with foil. Allow rolls to rise in a draft-free area of your kitchen for 2 – 3 hours to rise. (They should double in size.) Bake for 20 – 25 minutes or until rolls are lightly browned and baked through. If needed, rolls can be loosely covered towards end of baking time if they are getting too dark too quickly.

Allow pan to rest 30 minutes on a cooling rack prior to glazing.

Make the glaze by whisking together the lemon zest, lemon juice, melted butter and confectioner’s sugar in a medium bowl. Add in milk as needed. (My glaze was almost the right consistency with just the lemon juice and melted butter, so only a tiny splash of milk was needed.)

Drizzle over rolls prior to serving.

NOTE: If you have a gas oven and would like to speed up the proofing time, place an empty baking dish (a 9 x 13 works great) on the bottom rack of your oven (with oven off). Fill 3/4 full of boiling water and place the pan of rolls on the upper rack. Close oven door. Rolls will proof in about half the time.

Domestic Recipes

Joyously Domestic: May Recap

May was an ultra busy month in the Joyously Domestic household. (The amount of new recipes posted here on JD definitely reflects that.) I’m looking forward to the school year coming to a close so that I can breathe a little and spend a little more time on new posts for you all. For now, here’s a quick look back on the past month’s happenings.

May Recipe Recap

Whether you’re looking for a meatless dinner option, a couple of decadent desserts or a scrumptious weekend breakfast idea, May’s recipes are sure to inspire.


The Newest Addition to Our Blogger Spotlight Series Family

We continued our monthly Blogger Spotlight series by featuring Michelle from Counting Willows. Michelle’s blog is a lovely blend of home organizing ideas and stories from her busy life as a mother and wife. Go check out her featured post here if you haven’t already. She’s one sweet lady whom I know you’ll fall in love with.

Another Month of Friday Foodie Favorites

02/12/18 UPDATE: OUR FRIDAY FOODIE FAVORITES SERIES HAS BEEN REMOVED FROM OUR SITE.

Have you checked out this recently-added feature here on the blog – my Friday Foodie Favorites? It’s a fun, little series I do that highlights a handful of food items that I’m diggin’ each week. No sponsors. No paid endorsements. Just me sharing my love of yummy food – food that I really buy and that my family really eats.



JD Joined Instagram

We’re finally on Instagram. Come follow along with us!


Happenings on The Home Front

Steve and I got to spend the day with our youngest, Ayvah, for her first ever Track & Field Day at school recently. We cheered her on as she ran her little heart out on the track, used her toes to dig for marbles in a bubble pool and played water balloon toss with her classmates. Oh, and we got to enjoy a picnic lunch with her on the school lawn.

 

We’re just finishing up end-of-the-year band concerts, awards banquets, field trips and such. And, now we’re now knee-deep in softball and baseball season. And, we’re finally saying good bye to the school year next week. (Can I get an amen ?)

 

We just celebrated Zayne’s twelfth birthday over the weekend with a big shin-dig. And, little Ayvah is turning seven this month, so her Sweet Shoppe-themed party is this weekend. Check out the invite I created for the event. I can’t wait to see it all come together. It’s gonna be one sweet day!

 

 

As always, thank you for your support of Joyously Domestic and may you have a joyous month of June!

~ Angela


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Domestic Recipes

Joyously Domestic: Italian Pasta Salad

This is a great side dish for cookouts and summer gatherings. It’s always a real crowd-pleaser. And, it’s perfect to make up to have on hand for lunches throughout the week, too.

A good-quality bottled Italian dressing can be used if you’re not wanting to make the homemade vinaigrette. I always reserve a little of my dressing for right before serving. I find that it’s nice to have a little on reserve to moisten everything back up – especially if the salad is made a day in advance.

Ingredients:

FOR THE SALAD –

16 ounces pasta (I prefer rotini)
1/4 – 1/2 pound pepperoni (I buy a chunk from the deli and cut it into cubes)
1 can black olives, drained
1 cup cherry or grape tomatoes, cut in half
1/2 bell pepper (mine was red), cut into small slices or diced
Handful of radishes, cut into half-moon slices
1/4 red onion, peeled and finely chopped
1/4 cup julienne-cut sun-dried tomatoes (I prefer the Italian Basil variety)
8 ounces mozzarella cheese, cubed

FOR THE DRESSING –

1 cup olive oil
1/2 cup red wine vinegar
2 – 3 tablespoons lemon juice
2 teaspoons salt
1 teaspoon honey
1 clove garlic, peeled and grated
1/2 teaspoon dried Italian seasoning
Pinch of crushed red pepper flakes

Directions:

Once pasta is cooked (do not overcook), drain well and run cold water over pasta in colander until noodles are cool. Pour pasta into a large mixing bowl. Add in all of the salad ingredients. (Wait to add the cheese until just before time of service.)

Combine the dressing ingredients in a large Mason jar. Shake vigorously until vinaigrette is well combined. (This task can be done in a blender, as well. Or, the dressing can be whisked together in a medium mixing bowl.)

Pour most of the dressing over the salad – reserving about 1/4 cup. Stir to coat.

Store in an airtight container. Salad can be made a day in advance.

At time of service, pour on the remaining dressing and stir to coat salad. Season with salt and pepper as needed.

Garnish with fresh basil if desired. Serve with grated Parmesan cheese for sprinkling on salad.

 

Domestic Recipes

Joyously Domestic: Candy Land Birthday Party

My sweet daughter, Ayvah, is celebrating her seventh birthday this month. She wanted a Candy Land-themed party. I knew I was in for a bit of work, but I was so excited. Our fourteen-year old and twelve-year old have let me know that they are past the ages of themed, kiddie parties. So, I’m thoroughly enjoying these final years that our youngest actually wants me to go all out and run with a fun theme!


It all started with the invitations. I created them using Microsoft Publisher. I just loved how they turned out!

I did most of the shopping for party décor supplies at Hobby Lobby. They have a candy-theme party grouping in the party supply section, so I was able to pick up the candy banner, the candy garland and some of the other décor that coordinated with our colors. (Be sure to print off the weekly 40% OFF coupon from their website before visiting their stores.)

I, also, purchased the tulle there. It was such an inexpensive way to really add lots of drama and color to our party. (I paid $1.29 per yard and needed 2 yards of each color to create the backdrop “curtains.”)

Some of our décor was stuff I found around our house and borrowed from family. The kids loved the real gumball machine that we borrowed from Ayvah’s grandmother.

For the giant suckers, I bought lots of tiny dowels from Hobby Lobby at a cost of twenty-nine cents each. Then, we simply coated them with white spray paint. We bought large balloons in different colors, inflated them, attached them to the top of the rods, covered the balloons with clear cellophane and tied them off with ribbons. Hello, awesome yard suckers.  Everyone loved these and the kids each took one home. (I didn’t end up getting a very stellar photo of them at the actual party, but you can see them a little better in a photo that I snapped of our party supplies prior to setting everything up.)

For the gumdrops, we cut out the desired shapes from recycled cardboard boxes and painted them in various colors. They were brushed with some clear glue, then we sprinkled on a little glitter and sequins to imitate the sugar coating. We attached them to kabob skewers so they would stick easily in the ground.

I have a pretty extensive collection of glass canisters, vases and jars. So, I didn’t really have to purchase those. But, craft stores sell these in tons of shapes and sizes. You could, also, ask around to family and friends to see what they have that you could borrow. We filled them with a variety of candy to be set out on the main display table. Instead of making up party favor bags, I simply bought cute bags that matched our theme and allowed each guest to fill up their bag with candy from the display table before they went home. (It was a great way to not have to be stuck with all of that candy post-party.)

We filled cupcake liners with colorful Goldfish crackers and set them out on a cupcake tower for guests to nibble on throughout the party.

My mother baked and frosted the cake, but my fourteen-year old, Allanah, and I did the decorating. It was such a fun “job.” Obviously, we bought lots of different candy and created a mock game board drawing inspiration from a combination of both the older Candy Land boards and the newest versions. It took us a couple of hours of work to decorate the cake and I think it was a little over-loaded when all was said and done, but the kids loved it.

NOTE: If you have a store in your area that sells candy in bulk bins, that would be the way to go. You can buy what you need in the quantities needed.

It was such a great party. We enjoyed a cook-out with all the fixings, played party games with the kids and ended the day on a total sugar high! Here’s the birthday girl enjoying her fun day.

You can check out some of our other party ideas HERE.

 


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Domestic Recipes

Overnight Vanilla and Coconut Oats with Cacao Nibs

I’ve been following My Whole Food Life for quite some time now. Melissa’s blog is one chocked full of creative recipes that are vegan and made using unprocessed ingredients. She is quite an inspiration. She is known for her overnight oat recipes and I’ve been wanting to try some of them for a long while now. Since she recommends eating the oats cold in the morning (they can be heated if desired), I was waiting until warmer weather arrived to delve into making some batches. I recently adapted one of her coconut vanilla versions to my liking and I am now officially hooked.

 

I love the texture and healthfulness of this recipe. And, as odd as it may sound, I can’t believe how refreshing oatmeal can be when prepared this way. Know that this isn’t your typical, hot oatmeal, however. It is meant to be eaten cold and it isn’t overly sweet.

I can’t wait to experiment with other flavors and variations. In my house, we live on steel cut oats made overnight in the slow cooker in the winter months. But, I am totally loving these oats cold out of the fridge now that we’re waking up to warm temps here in Michigan.

Melissa uses steel cut oats on their own in her overnight oats recipes, but suggests using rolled oats if you don’t want that extra crunchy texture and if you desire a smoother result. I used a combination of both and thought it was perfect.

This recipe makes enough for one serving. It can easily be adapted to make several servings at once.

Ingredients:

1/4 cup steel cut oats
1/4 cup old-fashioned oats
1 tablespoon chia seeds (optional)
1 heaping tablespoon shredded coconut (I use unsweetened)
1 teaspoon pure vanilla extract or vanilla bean paste
1 teaspoon flax seed meal
Pinch of kosher salt
1/2 – 3/4 cup milk of your choice (I prefer almond milk)
2 chopped dates (optional for sweetness)
2 tablespoons cacao nibs (found at natural grocery stores, online or in some supermarkets)
Honey or pure maple syrup, to taste

Directions:

Combine all ingredients except for the honey/maple syrup. This can be done in a Mason jar or plastic food storage container. (NOTE: I start with 1/2 cup milk and add up to 1/4 cup more milk as needed in the morning.)

Store in fridge overnight. Add honey or maple syrup to taste prior to serving. Fresh fruit(s) can, also, be added in at time of service.


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Domestic Recipes

Joyously Domestic: Margarita Watermelon Wedges

Fresh-cut, juicy watermelon. It’s a staple at many get-togethers and cookouts during the summer months. Often, it’s a quickly-devoured snack that many kids enjoy. But, this is an ADULTS ONLY version and captures the essence of a margarita in simple, refreshing wedges. What could be better?

 

 

I’ll first share with you my tip for easily cutting a watermelon into manageable, hassle-free wedges. It’s usually the only way I cut up a watermelon for gatherings – whether serving it for kids or using it in a fun, grown-up recipe like this one.


The Easiest Way to Cut A Watermelon for Parties:

First, cut the watermelon in half. Lay the watermelon cut side down onto a cutting board. Then, cut strips all the way through about 1 – 2 inches wide. (You can choose how big you want the pieces to be. Smaller wedges are shown in the photo above and larger ones are shown in the photo below.) Turn the watermelon and cut strips in the other direction.

The result will be narrow wedges that are easy to grab and even easier to eat.

Now onto the Margarita Watermelon Wedges recipe …

Ingredients:

1 small seedless watermelon, cut as instructed above
1 cup sugar
3/4 cup water
3/4 cup tequila
Juice from 2 limes
Lime wedges for garnish
Coarse salt for garnish

Directions:

Bring sugar and water to a boil in a small saucepan. Cook until sugar is dissolved. Remove from heat. Add in tequila and lime juice. Allow to slightly cool.

Arrange watermelon wedges in an even layer in a couple of large baking dishes. Pour tequila mixture over watermelon. Cover and refrigerate for, at least, one hour. (The flavors will become stronger the longer the watermelon is allowed to marinate in the syrup.)

Remove watermelon from syrup and arrange on serving platters. Just prior to serving, sprinkle on salt. Serve with lime wedges for squeezing over watermelon.

NOTE: It is, also, fun to follow this recipe using cubes of watermelon that have been either lined up on kabob skewers or simply presented as individual cubes with a party toothpick inserted at the top.

Adapted from Martha Stewart. NOTE: Martha uses a combination of tequila and Triple Sec, but I opted for just tequila. If you desire to include Triple Sec, use 1/2 cup tequila and 1/4 cup Triple Sec in the recipe.
 

Domestic Recipes

Joyously Domestic: Ultimate Potato Salad

I’ve been the Family Potato Salad Maker for years. On both my side of the family and my husband’s side, I’m the one who is asked to bring the potato salad to summer gatherings. This task bodes well for me since potato salad is one of my all-time favorite dishes … so long as the potato salad is made right.

I’m severely and unapologetically picky about ‘tater salad. I want nothing to do with any that comes close to resembling the kind found lurking behind the glass at most deli counters or the kind in those plastic pails next to the rotisserie chicken display at the supermarket. You know the ones. They are often slimy and heavily laden with pimentos.

And, I don’t care for potato salad made with sweet relish or sweet pickles. Also, I cringe when the potatoes are not cooked long enough. And, I like the potatoes cut into itty, bitty cubes. Furthermore, I don’t understand the logic behind boiled potatoes simply coated with a little mayo and mustard (a.k.a. bland potato salad ). I cherish a potato salad that is complex in flavor even though it is considered a simple side dish. It has to have the right vinegar-to-sugar ratio in the mix as it’s all about balance to me. When everything comes together as it should, it’s a beautiful (and scrumptious) thing!

See … told ya I was picky.

Many friends and family members have requested my recipe through the years. The problem has always been that I’d never really measured anything. I just eye-balled everything as I went along. But, I have spent a lot of time recently working on nailing down the precise measurements and writing up an actual recipe for my tried-and-true potato salad. So, now I’m finally able to share it here with you.

There are a couple of key steps that I think really help make this recipe a true winner. Drizzling some vinegar over the potatoes while they are steaming hot (right after draining) is one of those key steps. Don’t skip it. It makes a world of difference. And, mixing together the dressing with the potatoes, onions, celery and eggs while the potatoes are still warm is another key component to this recipe. The result is a super creamy, you’ll-think-you-died-and-went-to-heaven potato salad that is sure to make you the rock star at your next summer party.


Ingredients:

5 pounds russet potatoes, peeled and cut into small cubes
3 tablespoons white vinegar
1/2 tablespoon kosher salt
1 teaspoon black pepper
5 hard-boiled eggs, peeled and chopped finely
2 stalks celery, minced
1 small onion, peeled and minced

FOR THE DRESSING –

2 cups real mayonnaise (not salad dressing)
1 1/2 tablespoons yellow mustard
3 tablespoons white vinegar
1 tablespoon dill pickle juice
1 tablespoon white sugar
1 teaspoon black pepper
1 1/2 teaspoons kosher salt
1 teaspoon dried dill weed
1 teaspoon paprika
3 tablespoons milk

Directions:

Place the cubed potatoes in a large pot. Cover with cold water. Bring to a boil over high heat, then reduce heat to medium. Cook potatoes until they are soft, but not entirely mushy. Drain water off using a colander. Spread potatoes out in an even layer onto a large baking sheet. Drizzle the hot potatoes with 3 tablespoons of vinegar. Sprinkle on 1/2 tablespoon of salt and 1 teaspoon pepper. Allow potatoes to slightly cool while you prep the remaining components of the recipe.

In a large mixing bowl, add the eggs, onion and celery. Set aside.

In a medium mixing bowl, combine the ingredients for the dressing using a whisk. Blend until smooth.

Once potatoes have cooled slightly for about ten minutes, add them into the large bowl containing the eggs, onion and celery. Pour the dressing over the potatoes. Stir gently until everything is well-combined and coated.

Store in an airtight container until time of service. Best if used within three days.

Additional paprika can be sprinkled on top for color if desired.


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Domestic Recipes

Peach Cobbler with Crackle Sugar Topping

I scored a super killer deal on fresh peaches this past week. So, I stocked up. Is there anything better than walking through your kitchen and having the scent of fresh, perfectly-ripened peaches hit you? To me, the smell just screams summer.  We have been snacking on them as-is this whole weekend, but I knew I had to make cobbler with some of them in honor of Father’s Day. (Peaches are my husband’s favorite fruit.)

So, after we feasted on steaks on the grill, potato salad, cucumber and onion dill salad and corn on the cob, we snuggled in to watch a family movie while we ate peach cobbler.

I love this recipe. The top of the crust becomes crackled and has a flavor that slightly resembles the outer part of an angel food cake. Topped with some vanilla ice cream, this dessert is nothing short of fabulous. It reminds me of summers during my childhood. Cobblers using fresh fruit were a regular staple on all sides of my family. I love making them for my family and love that they enjoy them as much as I always did (and still do).

That bubbling peach filling and that crackly, crisp biscuit topping … it’s pure bliss.  I have made cobbler with canned peaches, but it’s kinda a little magical when it’s made with fresh ones. (Sometimes I throw in a handful of fresh raspberries or blueberries with the peaches, too.)

Serves eight.

Ingredients:

FOR THE FILLING –

8 peaches, peeled, pitted and thinly sliced
Juice from half a lemon
3/4 cup granulated sugar
1/4 cup brown sugar
Pinch of salt
1 teaspoon ground cinnamon
Pinch of nutmeg
1 tablespoon cornstarch

FOR THE TOPPING –

2 cups flour
2 teaspoons granulated sugar (plus 1- 2 tablespoons more for sprinkling on dough)
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 stick (1/2 cup) cold butter, cut into small pieces
3/4 – 1 cup buttermilk

Directions:

Preheat oven to 325 degrees.

Combine the filling ingredients in a medium mixing bowl. Pour into a 9 x 13 greased baking dish. Allow to sit for ten minutes while the biscuit topping is made.

Combine the flour, 2 teaspoons sugar, salt, baking powder and baking soda in a clean medium mixing bowl. Add in the butter pieces and use a fork or pastry cutter to incorporate the butter into the flour mixture until it resembles coarse meal. Stir in 3/4 cup buttermilk. Add the remaining 1/4 cup of buttermilk if needed to bring dough together. It should be moist and not crumbly, but not overly sticky.

Drop dough by the spoonful onto the filling. Sprinkle on enough sugar to cover the entire top of the dough mixture. Place baking dish onto a sheet pan lined with foil to catch any overflow during baking.

Bake for 50 – 60 minutes or until dough is cooked through and filling is bubbly.

Best served warm with ice cream or whipped cream.


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