DAY 76 and EVERYDAY WHOLE WHEAT BISCUITS

"My biscuit lineup now features a whole-wheat biscuit. Because these are the biscuits I eat most often these days, I decided to call them my "everyday" biscuits. I suggest you eat these biscuits while they're still warm -- that's when they're at their absolute best." so says Paula Deen in her Paula Deen Cuts the Fat cookbook.

The recipes makes about 18 biscuits since they are cut with a two-inch round cutter so they last us several days, but I have already made the biscuits twice in about 10 days. (I'm not used to making my biscuits so small but I don't feel quilty eating two of them at a time this way.) The biscuits aren't 100% whole wheat biscuits, but because they contain some whole wheat flour, they are identified as whole wheat. I actually like them better than when I make biscuits by my awesome buttermilk biscuit recipe and substitute whole wheat flour for half of the flour. Another interesting thing about this recipe is I didn't make any changes to it. I know that is really rare for me, but it's the truth.

I love the crusty bottoms and am amazed that using parchment paper is apparently why.

EVERYDAY WHOLE WHEAT BISCUITS

1-1/4     cups all-purpose flour
1-1/4     cups whole wheat flour
1           tablespoon baking powder
3/4        teaspoon baking soda
1           teaspoon salt
4           tablespoons (1/2 stick) cold unsalted butter, cut into small bits
1-1/4     cups buttermilk, plus more for brushing
1           teaspoon honey

Preheat oven to 425 degrees F. Line baking sheet with parchment paper.

In a large bowl, whisk together both flours. baking powder, baking soda, and salt.

Cut in the butter with a fork or your hands until the mixture resembles coarse meal.

Stir in the buttermilk and honey until just combined.

Turn dough out one a piece of wax or parchment paper. Pat the dough down to 3/4 inches thick. Using a 2 - inch round biscuit cutter, cut out the biscuits.

Gather the scraps and pat out the dough again (do this only once) to cut out more biscuits.

(I decided to experiment and cut them into squares.)

Place the biscuits on the parchment paper and

generously the tops of the biscuits with the extra buttermilk.

Bake 12 to 15 minutes, until golden and firm to the touch. 

Spread with butter and add some homemade peach jam. Yummy!

As far as how I've been spending my time, after a "downer-last week", I'm working on a new Blanket of Hope that I will be sharing with you maybe in my next post. I saw the finished quilt in a quilt magazine and decided how to make it. I also made another strip quilt (top only this time). I didn't have a piece for the backing so I just sewed the strips together and when I find a backing, I will just stitch-in-the-ditch to make the blanket. It's faster to "sew and quilt-in-one" but I didn't want to wait. I think some little boy is going to love it.

Yesterday afternoon we reached 100,000 deaths in the United States and as our country "opens up", I fear that number is just going to continue to rise. Please everyone stay safe.

CORONAVIRUS PANDEMIC NUMBERS 5/28/2020

UNITED STATES

CONFIRMED CASES          1,746,217

RECOVERED CASES            490,151

DEATHS                                  102,114

GLOBAL

CONFIRMED CASES           5,814,592

RECOVERED CASES          2,515,490

DEATHS                                   357,977

Day 80 and another fantastic cookie...

DAY 74 and CONFETTI OATMEAL DROPS

Just one more week and it will be my birthday month. I wonder how I will spend it. I guess it depends on how this COVID - 19 is effecting us. I will try to come up with some interesting ways to celebrate. I will be doing it with shorter hair. (See picture below.) Hair and nail salons opened this past week with appointments and masks only. I think departments stores could open with social distance and maybe masks but I haven't ventured in to any so I'm not sure. I've just noticed cars in front of some as we drive around. 

With the cookie jar empty, I had to find a new cookie recipe to try. I discovered this interesting recipe in Better Homes & Garden's Favorite DESSERTS Made Lighter. I might question its inclusion in a cookbook of "Favorites", but I can understand how it could become a "favorite" and thus would fit in this cookbook. We haven't even eaten all of them and Wayne is telling me I need to make some more. They suggested in the cookbook, to keep some in the freezer for a surprise treat. Not a bad idea! One cookie has 20% fewer calories with 70 calories/cookie and 60% less fat (total fat 2g).

Since it is not unusual for me to make some changes in recipes, it might not surprise you I made two changes. I used ground whole wheat flour instead of the all-purpose flour and I also used parchment paper to line the cookie sheets instead of using an ungreased cookie sheet. I used my cookie scoop to measure out the batter which worked great. The cookies didn't flatten out though as they baked so I decided to flatten with my fingers the other two sheets. Later I noticed they are called "drops" so maybe not flattening them is better. My husband liked the first ones. I have pictures of both.

I gave some to Friend Fran and had her guess what ingredients were in them. She guessed everything but the zucchini. It was fun!

CONFETTI OATMEAL DROPS

1/3     cup margarine, softened (I used unsalted butter.)
2/3     cup sugar
1        teaspoon baking powder
1        teaspoon ground cinnamon
1        egg
1/2     cup finely shredded carrots
1/2     cup finely shredded zucchini
1/2     teaspoon vanilla
1-1/2  cups flour (I used ground whole wheat flour.)
3/4     cup quick-cooking rolled oats
1/2     cup raisins

Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.

In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.

Add the sugar, baking powder, and cinnamon. Beat mixture till thoroughly combined scraping the sides of the bowl occasionally.

Beat in the egg, carrot, zucchini, and vanilla.

Beat in the flour.

Add oats and raisins.

Drop dough about 2 inches apart. Cookies do not spread as they bake.

Bake about 10 minutes or till golden.

Remove and cool on wire rack. Makes 3 dozen delicious cookies.

Here are the ones I flattened with my fingers.














My new haircut... (The new me minus about 4-1/2 inches)

I'm adding a new stat to my data...the number of recovered, closed cases...

COVID - 19 CORONAVIRUS PANDEMIC, 5/26/2020

UNITED STATES

CONFIRMED CASES    1,708,265
RECOVERED                   464,728
DEATHS                             99,846

GLOBAL

CONFIRMED CASES    5,617,182
RECOVERED                2,391.974
DEATHS                           348,532

Back to the beginning of this pandemic...

DAY 70 - and PAULA DEEN'S ALL-NEW PEACH COBBLER

It is already Day 70 or 10 weeks tomorrow since we started our stay-at-home for this COVID-19 Pandemic. My husband has started playing golf with his buddies but I am still not socializing with any of my friends. It's kinda hard when you are playing canasta, Mexican Train, or eating out to keep a 6-foot distance from each other. Once again I am between projects so this week has been a downer for me. I did manage to make this less fat and sugar peach cobbler of Paula Deen's though which pleased Wayne a lot. 

Paula says, " This new cobbler of mine has only half the sugar of my original recipe and a quarter of the butter. But it's got 100 perecent of the great peachy taste. The cobbler topping is out of this world, I tell you. My favorite part of this dessert is the sweet golden edges of the topping. I always cut myself off an end piece and let the rest of the family fall all over the middle." The recipe is in her Paula Deen Cuts the Fat cookbook of 250 favorite recipes all Lightened up. (If you would like to see her original recipe, I made it several years ago. You can read it HERE.)

PAULA DEEN'S ALL-NEW PEACH COBBLER

2         tablespoons (1/4 stick) unsalted butter (I used non-stick cooking spray.)
1-1/2   cups flour
1/2      cup sugar
2-1/4   teaspoons baking powder
1/4      teaspoon ground cinnamon
pinch of salt
1-1/2   cups milk
1/2      teaspoon vanilla extract
2         cans (15 ounces each) sliced peaches in juice, drained with 1/4 cup juice reserved (I used 4+ cups sliced fresh frozen peaches.)

Preheat oven to 350 degrees F. Grease a 9 x 13 - inch baking dish with the butter. OR spray with non-stick cooking spray.

In a large bowl, whisk together the flour, sugar, baking powder, ground cinnamon, and salt.

Whisk in the milk and vanilla

until smooth.

Pour the batter into the prepared baking dish and

arrange the peach slices on top.

Drizzle over the reserved juice (I used water.)

Bake for about 40 minutes, until lightly golden and firm to the touch.

CORONAVIRUS PANDEMIC, 5/22/2020

UNITED STATES

CONFIRMED CASES          1,622,191
DEATHS                                    96,385

GLOBAL

CONFIRMED CASES           5,231,190
DEATHS                                   335,584

Confetti Oatmeal Drops...

DAY 67 - and ELLEN'S ELEGANT OVEN SWISS STEAK

I am publishing this post on Tuesday, Day 67 of the social distancing. The country is beginning to open up even though the numbers continue to rise. We were supposed to wait until the numbers had dropped for 14 days, but it doesn't seem to be what is happening. Sunday we went to eat at Roxanne's Cafe. We went inside since there were not too many inside. Since we have only had 53 confirmed cases in our county and no deaths, Wayne isn't as nervous as he was earlier about getting out. He goes to Aldi and the places to buy flowers but we haven't socialized with any of our friends. 

Yesterday though Wayne played golf for the first time in 2020. He and his three friends tried to play last week but it ended up raining that day and they couldn't find a day when they were all available. I couldn't help but feel a little sad that I don't play golf with my friends so we could get together. Hard to keep our social distance and play canasta. I ended up watching two Hallmark movies from last year that I had recorded and never watched. The temperatures are still staying cool. It would have been warmer had the sun been shining. By the end of the week it is supposed to get up into the low 80s but chance of tunderstorms for four days won't make it any fun.

Friend Ellen treated her husband Gary and herself to her Elegant Oven Swiss Steak. She was thoughtful enough to take pictures and shared them with me so I could share them with you. She made it once before but didn't take any pictures. It is actually a favorite recipe of theirs but she says she only makes it about twice a year now. I could almost smell the dish looking at the pictures. They love tomatoes so she doubles the original amount (2 - 3 cups) of tomatoes that the recipe actually calls for. I shared the recipe with her doubled amount. Thanks Ellen for remembering me as you prepared it.

ELLEN'S ELEGANT OVEN SWISS STEAK

1-1/2 to 2     lbs round steak about 1 inch thick
1/4               cup flour
1/2               teaspoon salt
1/2               teaspoon seasoned salt
2                  28 - oz cans whole tomatoes, drain one can (may use fresh)
1/2               cup chopped celery
6                  carrots, sliced
1                  medium onion sliced
1/2               teaspoon Worchestershire sauce
1/4               cup Italian dressing
1/4               cup cheddar cheese

Preheat oven to 350 degrees F. 

Cut steak into serving portions.

Combine the flour, salt, and seasoned salt. Pound into meat.

Pour a small amount of oil in skillet and

brown both sides of the meat.

Place in a sprayed baking dish or individual dishes.

In a sauce pan combine the veggies, Worchestershire sauce, and Italian dressing. Bring mixture to a boil and simmer for maybe 5 minutes to blend the flavors.

Pour mixture evenly over meat. Cover dish with foil. Bake for up to 2 hours.

Remove dish from the oven and remove foil. Bring the meat servings to the top. Sprinkle the cheese over the meat servings. Return dish to oven (without foil) for 3 minutes or until cheese is melted.







CORONAVIRUS PANDEMIC, 5/19/2020

UNITED STATES

CONFIRMED CASES     1,552,140
DEATHS                               92,063 

GLOBAL

CONFIRMED CASES     4,924,160
DEATHS                             320,804

NOT IN MY WILDEST DREAMS....

DAY 60 - and ZUCCHINI PINEAPPLE BREAD

I found this marvelous recipe for Zucchini Pineapple Bread in my recipe cards when I was looking for something else. Isn't that the way it always is? Anyway, it was a recipe that I am sure my mother had cut out of the newspaper. The recipe was preceded by this: 

          Seeing the zucchini bread recipe in the Alley a month or more ago, Carol Walters of North Little Rock was reminded of her recipe.
          "This is really delicious probably because of the pineapple," she wrote. It is the first I have seen that includes instant pudding mix.

I would probably agree with Carol and take it a step further and say it is the best zucchini bread I have eaten. I made it multigrain by making it with half all-purpose flour and half whole wheat pastry flour. The latter gives it a nice nutty taste even with the pecans. I also used a package of sugar-free instant vanilla pudding mix.

I also decided to make it in 5 mini-loaf pans instead of two 9 x 5 inch loaf pans. Then I gave one loaf to neighbors and one loaf to Friend Fran.

ZUCCHINI PINEAPPLE BREAD

3          eggs
2          cups sugar
1          cup oil
2          teaspoons vanilla
3          cups flour (I used 1-1/2 cups all-purpose and 1-1/2 cups whole wheat pastry flour)
1/2       teaspoon baking powder
2          teaspoons baking soda
1          teaspoon salt
1-1/2    teaspoons ground cinnamon
1-1/2    cups grated unpeeled zucchini (drained)
3/4       cup crushed pineapple, drained
1/2       cup raisins
1          cup chopped pecans
1          small package (4 servings) instant vanilla pudding mix (I used a sugar-free package)

Preheat oven to 350 degrees F. Grease and flour two 9 x 5 - inch loaf pans or five mini-loaf pans.

In a large bowl, beat eggs, sugar, oil, and vanilla

until foamy.

Sift flour, baking powder, baking soda, salt, and cinnamon together.

Stir into egg mixture,

then stir in zucchini, pineapple, raisins, pecans, and pudding mix.

Pour batter into prepared pans and bake 1 hour for the two larger loaves and 45 to 50 minutes for the mini-loaves or until a toothpick comes out clean.

I let them cool for about 10 minutes before removing them to finish cooling. Then I wrapped them in foil.

Our youngest grandson, Zachary, turned 1 year old this past week. He is so precious.

CORONAVIRUS PANDEMIC, 5/12/2020

UNITED STATES

CONFIRMED CASES        1,386,514

DEATHS                                  81,852

GLOBAL

CONFIRMED CASES         4,282,366

DEATHS                                 288,083

AND IT CONTINUES...