Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting
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Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting
Follow for recipes
Is this how you roll?
buffalo tofu wraps with blue cheese
Gluten-Free Corn Dogs
I wish for even a fraction of her impeccable glamor.
French Dip Sliders
So, I know we all love the tiktoks of B. Dylan Hollis, king of retro recipes, whether good or bad, but he also has a YouTube channel where he goes much more in depth and in his most recent video, he's done a genuinely fascinating run through of a recipe named "Food for the Gods," from the earliest 1909 version he had, through a 1960s community cookbook recipe of the same name, and bouncing around modern Filipino recipes also going by that name that were very probably distant descendants of the older American recipes.
Like, honestly, his knowledge of food science and how to read older, very sparse recipes (which were geared towards cooks who were making EVERYTHING from scratch all the time) is amazing, and the recipe he winds up with after all of this (and which ultimately ended up in his soon-to-be-released cookbook) sounds truly amazing and deserving of the title of "Food for the Gods."
I feel like making biscuits again so I'm gonna drop my recipe, along with how I've modified the preparation for myself.
Firstly, the original recipe came from an episode of Alton Brown's Good Eats. But I altered the recipe to make cheesy garlic biscuits (like the Red Lobster ones a friend of mine was obsessed with when I lived in El Paso... but better, IMO)
Cheesy Garlic Biscuits
Dry Ingredients
2 cups all purpose flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon garlic salt
(Garlic salt often has a bit of sugar and parsley also, hence the addition, but if you don't have any you can just add an additional 1/8 - 1/4 each of garlic powder and salt, as you like)
Fats Ingredients
2 Tablespoons cold butter
2 Tablespoons shortening
1 1/2 Cups shredded cheese
Wet Ingredients
1 cup buttermilk, chilled
(I don't keep buttermilk on hand, but you can substitute 1 cup milk + 1 teaspoon apple cider vinegar, or just use regular milk. The more fat the better, but if I'm low on milk I mix up some dry milk and use that and it's fine. Baking with dry milk hides the taste, as opposed to eating it straight with cereal or something.)
Preparation
Mix together the dry ingredients. I measure mine into my food processor with a regular mixing/chopping blade, and pulse it a couple of times with the lid on to mix it.
Measure in your butter and shortening. I drop mine into the processor a tablespoon at a time. If you're going to mix by hand you might want to portion them out smaller.
Blend the dry ingredients with the butter and shortening. If blending by hand, do it quickly so the fats don't start to melt too much. You can also use a pastry blender or a fork. I just use my food processor on high for 30-60 seconds until they're incorporated (with a towel over it to block flour dust). Texture should be sort of like damp sand.
Add your cheese and mix it in. If using the food processor, this is when I dump my mixture into a big bowl (preferably one with a wide bottom, as I do my kneading in the bowl).
Make a well in the center of the flour mixture.
Pour in most of your measured milk. You don't always need the full cup, depending on your region, elevation, and humidity.
Stir the milk into the dough (you can use a fork or other utensil or your hands). Stir until it just comes together. Add remaining milk as needed. The dough will be very sticky.
Now is when you're supposed to turn it out onto a floured surface, dust the top with flour, and fold/knead gently 5 or 6 times. However, I knead it right in the bowl, and only about 3 or 4 times, because my shaping method involves more kneading. Too much kneading will make them more chewy than flaky. I start with less than 1/4 cup flour for kneading, and sprinkle more as needed, just until the dough is fully formed and not sticky.
Next, if you're rolling them out you make the dough about an inch thick and cut biscuit shapes. I've never had a biscuit cutter so I used to cut squares with a pizza cutter. Now, though, I simply divide the dough into even balls by halves and then halves again until I have 8 (or 16 for mini biscuits) and then pat them into 1-inch thick biscuit shapes.
Put them on a prepared pan so that they just touch. If you want flat tops, press a little indent in the centers of the tops with your thumb, otherwise they will dome more rusticly. I usually put a thin pat of butter on the tops at this point, but you don't have to.
Bake in a preheated oven for 15 to 20 minutes, until tall and light gold on top (golden brown if you did butter tops). The recipe calls for 450°F, but I do 425° now in Indiana.
Recipe for my orzo salad:
Orzo pasta lol (as much as you want rlly)
Sautéed carrots and potatoes
diced red onion
diced tomatoes
cherry tomatoes
chopped lettuce
diced bell pepper (I used red)
Corn
And for the dressing:
A bunch of cilantro finely but also roughly chopped cause I'm lazy like that (I feel like if you used a food processor it'd be a lot bett3r but eh)
Sliced almonds (I crushed them alongside the cilantro)
Olive oil
avocado oil
Crushed black pepper
Garlic
Herbed hummus
Salt
brown sugar
Rice vinegar
And some water just to thin it out
That's it!!! I'm posting this just to have it out somewhere in case my memory fails me (which happens quite often)
I might post more recipes
(nods sagely) (nods basily) (nods rosemarily) (nods saltly) (nods star anisely)
I just improvised such a good pasta sauce. It was so much better than I expected and I feel like a culinary genius. So simple yet such a surprisingly rich taste...
Here's how to make 2 servings if you want to try
Ingredients:
Pasta (you know better than me how much pasta you eat)
One yellow onion
Five largeish tomatoes (I used big plum tomatoes since they taste more than beef tomatoes and were on sale, inspiring this whole thing)
Olive oil
One decilitre (100 ml/0,4 cups) of water
One decilitre (100 ml/0,4 cups) of dried red lentils
One cube of vegetable stock
Some salt
Some dried thyme (maybe a teaspoon? A tablespoon? Somewhere in between)
Chop the onion. Chop the tomato into small cubes, around 1x1 cm.
Fry the onion in olive oil at the bottom of a small pot. When it's glossy and done, put in the tomatoes and let them start to water. Add water, and when the tomato has boiled down enough to make it soupy, add lentils and stock.
Let boil for 15-20 minutes until the lentils are soft and pretty much all fluid is gone. This is a good time to boil the pasta as well. After a while, add salt and thyme.
Maybe not the most artistic picture, I only took it to show my partner
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