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Friday, March 12, 2010

A Little Something to Serve with Fish Tonight

food 001

I actually made these earlier this week, but they came out so yummy I’d thought I’d share, just in case you’re wracking your brain over what to serve with your Lenten fish.

These biscuits are light and fluffy on the inside and crispy brown on the outside. And no pastry cutter is needed! The original recipe came from A World of Breads by Dolores Casella. The original biscuits were knead, roll and cut biscuits, I made them into drop biscuits.

Rich Sour-Cream Biscuits

  • 3 cups flour
  • 1 tsp. salt
  • 1-1/2 tsp. baking powder
  • 3/4 tsp soda
  • 1-1/2 cups sour cream (I used Dannon plain, all natural yogurt)
  • 1 large egg

Mix until combined, but try not to overmix. Drop by large spoonfuls into a greased muffin tin. Bake at 425 degrees for about 12 to 15 minutes. Makes 12 large biscuits. These are very filling. Normally my family would tear through a dozen biscuits, and they loved these, but I actually had leftovers for lunch. Yes!

food 004

Creamy, cheesy potato casserole. This one I made up with the ingredients I had on hand, you can make as much or as little as you want depending on how many mouths you have to feed. I used about 2 pounds of potatoes and it made 6 generous servings.

  • Red potatoes (you could sub a different kind)
  • plain yogurt (the kind that doesn’t have pectin or anything added to it)
  • your chosen seasoning
  • shredded cheese (use as much or as little as you like, I used about 1-1/2 cups of sharp cheddar)

Dice the potatoes. Place in pot with enough water to cover. Bring to a gentle boil and cook for about 15-20 minutes (time will depend upon the size of your pieces). Drain, return to the hot burner to evaporate off the water. Mix about 1/2 to 1 cup of plain natural yogurt (depends on how creamy you want and how many potatoes you are using---I didn’t measure) with your chosen seasoning/dried herbs in a small bowl (I used about 1 tsp of a seasoning mix we usually use for bread dipping). Mix the yogurt together with the potatoes. Mix in about half the cheese (or save all the cheese for the topping, up to you). Pour into a casserole dish. Top with remaining cheese. Bake at 350 degrees, uncovered, for about 20 to 30 minutes, or until the cheese is melted and as brown as you like.

3 comments:

  1. Oh, Susan ~
    You have my favorite bread book! That's the one I grew up learning to bake from! :) The Pennsylvania Dutch Crumb Cake on pg 182 is a standby here (I make modifications, but the basic recipe, with the buttermilk and brown sugar variations done together is sort of what I do.)

    Oh, and biscuits... I almost ALWAYS make them drop! :) I'll have to try that one too.
    Blessings~
    Lis from TOS Crew

    ReplyDelete
  2. Lis,
    We love that book, it has moved with us several times and wasn't in good condition when we first got it, but it's still in one piece. (grin) The Pennsylvania Dutch Crumb Cake is a standby for us, too, I've tweaked it here and there, and have used most of the variations.

    ReplyDelete
  3. That book sounds great and your biscuits look wonderful! Those are definately going on the menu!

    ReplyDelete

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