3-Ingredient Biscuits ????
It’s 3 Ingredient Buttermilk Biscuit time!! I have many memories of Grandma Barb making from-scratch buttermilk biscuits. They were always the last thing made for the meal, and she’d work quickly and effortlessly. Those biscuits were made and placed into the hot oven in under a minute flat and goodness they were heavenly, and still are. She’s good!
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Just three ingredients to fluffy homemade biscuits!! ????
#biscuitsrecipe #biscuits #southerncooking #southernfood #3ingredientrecipe
Cooking up Southern charm, one recipe at a time.
My name is Monique, and I started Divas Can Cook back in 2009 when I noticed a shortage of authentic Southern recipes like the kind I made with my grandma in her kitchen. I’m talking about that Elberton, Georgia cooking infused with North Carolina Appalachia flare. (Hey, I’m a Southern mountain girl; what can I say!) Authentic golden fried green tomatoes, hamburger steak, cornbread, biscuits and gravy, forgotten tea cakes, and fresh blueberry cobblers are the recipes that feel like home.
This channel is full of authentic Southern family recipes, recipes that I’ve developed and tweaked to perfection, and a few non-traditional ones sprinkled throughout for good luck. I hope that I will not only build your kitchen confidence, but become a trusted source for go-to Southern recipes for you and your family!
Subscribe now for a fun, Southern-style cooking channel with the BEST tried and true, from-scratch recipes!
Betty's Super Easy Press-in-Pan Pie Crust
Betty demonstrates how to make a Super Easy Press-In-Pan Pie Crust. Just mix a few ingredients together, and use your fingers to press the dough into a pie pan. It's very quick, and it tastes delicious every time!
Super Easy Press-in-Pan Pie Crust
1 cup all-purpose flour
1 tablespoon confectioner's sugar
½ teaspoon salt
6 tablespoons butter (still cold from the refrigerator and cut into six 1-tablespoon pieces)
2 to 3 tablespoons ice cold water
In a large mixing bowl, combine 1 cup all purpose flour, 1 tablespoon confectioner's sugar, and ½ teaspoon salt. Stir until well-blended. Add 6 tablespoons butter. Use a pastry blender to cut butter into dry ingredients, until mixture is the consistency of coarse cornmeal. Add 2 to 3 tablespoons cold water, a little at a time, and use a fork to stir the mixture until you can form it into a ball. Use your hands to stretch the ball to thin it out some, and then place it in the center of a 9-inch pie pan (plate). Use your fingers and palms of your hands to press the pie crust dough evenly across the bottom and sides of the pie pan, until any excess comes to the top rim of the pie pan. Adjust the thickness of the upper rim, and then press it with a fork, or use your fingers to flute the top edge. Use a fork to prick holes in the bottom and sides of the pie crust, keeping large bubbles from forming as it bakes. Bake at 425 degrees (F) for about 10 minutes. Watch the baking process carefully, and remove the pie crust, if the upper edge starts to over-brown. When the pie crust is done, remove it from the oven and let it cool before filling. This luscious pie crust can be used for cream pies, such as chocolate, vanilla, coconut cream, lemon, key lime, and many more flavors. Scrumptious! Enjoy!!! --Betty
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Pie Dough | Apple Pie | Zested Foods
Today we will explore the nuances of pie dough and apply them to a super tasty apple pie recipe that has been my personal favorite!
**Pie Dough for one 9inch pie with top**
10oz flour
6.5 oz butter
2.5 oz Water, cold
1 teaspoon salt
1. Place flour in large bowl. Add butter and salt.
2. Rub shortening into flour until mixture resembles cornmeal.
3. Add water to flour mixture, a little at a time. Mix very gently, just until water is absorbed. Do not overwork dough. Keep adding water until the mixture just holds together to form a ball.
4. Weigh out dough, 8oz for bottom, 9-10oz for top.
5. Wrap each section in plastic wrap and refrigerate for a couple of hours.
**Fresh Apple Pie Filling - cooked fruit method**
3 pounds apples, peeled and sliced
1 oz butter
3 oz sugar
2 oz water, cold
1 oz cornstarch
3.5 oz sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons lemon juice
1/4 oz butter
1. Saute the apples lightly in the first quantity of butter until they are slightly softened. Add the first quantity of sugar as the apples cook. This will draw juices out of the apples, which will then simmer in these juices.
2. Mix the water and starch until smooth. Add the starch mixture to the apples and boil until the liquid is thick and clear.
3. Remove from the heat. Add the remaining ingredients. Stir gently until the sugar is dissolved and the butter is melted.
4. Cool completely.
5. Fill the pie shell. Bake at 425 degrees for about 30-40 minutes.
#zestedfoods #cookingbasics #pie
Claire Saffitz Makes Easy Pie Dough & Savory Galette | Dessert Person
Claire Saffitz Makes Easy Pie Dough & Savory Galette | Dessert Person
True or False: Baking is rigid and only uses pantry ingredients, not fresh produce, and is only for dessert. FALSE! Part of being a dessert person is celebrating all the possibilities that baking offers -- in this episode, it’s a beautiful savory tart filled with caramelized onion and endive and topped with a fresh, bright salad of bitter and tender greens (this salad pizza is all dressed up). Who said baking can’t be dinner?
#ClaireSaffitz #DessertPerson #Galette
Caramelized Endive Galette
6 large Belgian endive (1 lb. 13 oz / 822g)
2 ounces (56g) Parmesan cheese
2 tablespoons plus 1/4 cup extra virgin olive oil (3 oz / 85g)
1 teaspoon fresh thyme leaves, plus more for sprinkling the top
2 teaspoons plus 1 tablespoon white wine vinegar
Kosher salt and fresh ground black pepper
All-purpose flour, for rolling out
1 large egg, beaten
1/2 small shallot, very finely chopped
1 tablespoon Dijon mustard
1 teaspoon honey
1 small radicchio, leaves separated and torn
1/4 cup fresh flat-leaf parsley leaves
Flaky All-Butter Pie Dough
1 stick plus 2 tablespoons unsalted butter (5 oz / 142g), chilled
1 1/2 cups all-purpose flour (7 oz / 200g) plus more for rolling out
1 tablespoon sugar (0.46 oz / 13g)
3/4 teaspoon Diamond Crystal kosher salt
Video Breakdown:
0:00 Start
0:10 Intro to Caramelized Endive Galette
0:29 Dessert Person Intro Animation
0:47 About Savory Galette
1:10 Ingredients & Special Equipment
1:49 How To Make Pie Dough
5:35 Rolling Out Pie Dough
8:42 Make The Galette Filling
14:30 Assemble The Tart
18:17 Bake The Galette
18:31 Make The Vinaigrette
21:08 Prepare The Greens
24:41 Right on Time
24:47 Top The Endive Galette & Taste
27:10 Like & Subscribe
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
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Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Kardea Brown's Tomato Pie with Cornmeal Crust | Delicious Miss Brown | Food Network
Kardea layers heirloom tomatoes, her famous pimiento cheese and ham in a cornmeal crust for a savory twist on pie!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Tomato Pie with Cornmeal Crust
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 3 hr 10 min (includes chilling and cooling times)
Active: 1 hr 5 min
Yield: 8 servings
Ingredients
Cornmeal Crust:
1/2 cup plain yellow cornmeal
3/4 cup all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1/3 cup vegetable shortening
5 tablespoons ice cold water
Filling:
4 to 5 large heirloom tomatoes, sliced
Kosher salt
1 tablespoon Miss Brown’s House Seasoning, recipe follows
2 tablespoons chopped fresh chives, plus more for garnish
2 tablespoons chopped fresh parsley, plus more for garnish
1/2 large Vidalia onion, very thinly sliced
4 ounces tasso or smoked ham, diced
1 cup Pimiento Cheese, recipe follows
Miss Brown’s House Seasoning:
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground pepper
Pimiento Cheese:
8 ounces extra-sharp yellow Cheddar, shredded
4 ounces white Cheddar (preferably Vermont Cheddar), shredded
8 ounces cream cheese, softened
4 ounces diced pimientos, drained and juice reserved
3 tablespoons mayonnaise
1 tablespoon finely chopped fresh chives
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
Directions
Special equipment: a 9-inch deep-dish pie plate; pie weights or dried beans
Make the cornmeal crust: Combine the cornmeal, flour and salt in a food processor and pulse until combined. Add the shortening and pulse until the mixture resembles small peas. Add the cold water, 1 tablespoon at a time, and pulse just until the mixture comes together and forms a dough. Shape the dough into a disc, then wrap with plastic and refrigerate for 30 minutes.
For the filling: Meanwhile, arrange the tomatoes in a single layer on paper towel-lined baking sheets. Sprinkle with 1/2 teaspoon salt. Let stand for 30 minutes to allow the water from the tomatoes to release, then pat the tomatoes dry with paper towels.
Preheat the oven to 400 degrees F.
Roll out the dough out to an 11-inch circle and fit into a 9-inch deep-dish pie plate. Fold the edges under and crimp the edges. Fill the pie crust with parchment paper and pie weights or dried beans. Bake on the bottom rack until the crust is browned and crisp, 20 to 25 minutes. Remove from the oven, carefully lift out the parchment and weights and let cool. Reduce the oven temperature to 350 degrees F.
Sprinkle the tomatoes with the House Seasoning. Layer a third of the tomatoes on the bottom of the crust and sprinkle with a third of the herbs. Top with half of the onion, half of the ham and 1/3 cup Pimiento Cheese. Repeat the layers once. Top with the remaining tomatoes, herbs and remaining 1/3 cup Pimiento Cheese. Bake on the bottom rack until the pie is golden brown and bubbly, about 30 minutes. Let stand 20 minutes before slicing. Garnish with more fresh herbs, if desired.
Miss Brown’s House Seasoning:
Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
Pimiento Cheese:
Add the Cheddars, cream cheese, pimientos and mayo to a bowl and mix together. Add the chives, garlic powder, cayenne, smoked paprika and salt and pepper and mix until thoroughly combined.
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Kardea Brown's Tomato Pie with Cornmeal Crust | Delicious Miss Brown | Food Network
Erin McDowell's Maple Chess Pie
This maple chess pie is perfect for winter. Serve it with a dollop of sweetened mascarpone and a drizzle of good maple syrup and you'll be oh-so-happy. Rolling out the crust is extra-easy with our favorite Lovely Baking rolling pins, available at Food52! GET YOUR ROLLING PINS ►►
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Makes: one 9-inch pie
Prep time: 30 min
Cook time: 1 hrs
Ingredients:
1 prepared pie crust (my go to is:
1 cup brown sugar
1 tablespoon cornmeal
1/2 cup maple syrup (at room temperature)
4 eggs (at room temperature)
1/2 cup buttermilk (at room temperature)
1/2 cup melted butter (at room temperature)
1 tablespoon vanilla extract
1 cup mascarpone cheese
1/4 cup superfine sugar
Good maple syrup, for serving
FULL RECIPE ►►
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.