Cornmeal Biscuits

Being a good Southern family we always enjoy biscuits.  I learned to make biscuits watching my mother, who learned from her mother.  Most of the time I make the simple, basic biscuits I had as a child made with self rising flour, shortening and milk.  But I am always eager to try a biscuit recipe that deviates from the basics.  This recipe adds cornmeal to the regular biscuit ingredients.  This gives it a slightly different texture.  I think this biscuit would be really good stuffed with ham.

Cornmeal Biscuits

4 cups self-rising flour

1/2 cup yellow cornmeal

1 cup butter, cut up

2 cups buttermilk

1/4 cup milk

Combine flour and cornmeal in a large bowl; cut in butter with a pastry blender until mixture is crumbly.  Add buttermilk, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 2 or 3 times.

Pat or roll dough to a 1/2 inch thickness, and cut with a 2 inch round cutter.  Place on lightly greased baking sheets.  Reroll remaining dough, and repeat procedure.  Brush tops with milk.

Bake at 425 degrees for 13 to 15 minutes or until golden.  Makes about 3 dozen.

Fettuccine with Mushroom Alfredo Sauce

I had some leftover mushrooms that I needed to use so I was searching through my Southern Living annual recipes when I came across this recipe.  My husband loves Alfredo sauce so this seemed like the perfect recipe.  It was delicious.  The earthy flavor of the mushrooms came through as well as the richness of the cheese in the Alfredo sauce--a good balance of flavors.

Fettuccine with Mushroom Alfredo Sauce

1 (12 ounce) package fettuccine
1 (6 ounce) package cremini mushrooms
1/2 cup butter
3 garlic cloves, minced
1 cup whipping cream
1 cup milk
1 cup (4 ounces) shredded Parmesan cheese
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
2 tablespoons chopped fresh Italian parsley

Prepare pasta according to package directions; drain.

Chop mushrooms.  Melt butter in a large saucepan over medium heat; add mushrooms and garlic, and saute 5 to 6 minutes or until tender.  Stir in cream and milk.  Bring to a boil over medium high heat; reduce heat, and simmer, whisking constantly, 10 minutes.  Stir in cheese, pepper, and salt; stir constantly until cheese melts and mixture thickens.  Stir in 2 tablespoons parsley.  Serve over hot cooked pasta.  Makes 6 to 8 servings.

Mandel Bread

I got this recipe off of a knitting and crocheting website.  It is more of a cookie than a bread and I think the almond flavor created by the ground almonds in the dough is delicious.  It is a Jewish cookie that is cooked twice similar to biscotti but the result is a bit softer than biscotti.  It is just perfect with a cup of hot tea or coffee.

Mandel Bread

2 3/4 cups all purpose flour
1 cup granulated sugar
1 cup toasted almonds, ground
3/4 canola oil
3 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract

Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.

In  a large mixing bowl, combine the flour, sugar, and ground almonds.  In a separate, smaller bowl or large measuring cup, combine the oil, eggs, and vanilla and almond extracts, then stir the liquid mixture into the flour mixture until it forms a thick, dough like batter.  With wet hands, (the dough is sticky) form the dough into two logs about 11 1/2 inches long, then flatten and shape them so they are about 2 inches wide and about 1/2 inch high.

Bake 25 to 30 minutes, until tops are light golden brown.  Remove cookie sheet from oven.  Cut each log into approximately 1/2 inch slices, then place the slices flat side down on the cookie sheet.  Reduce oven temperature to 300 degrees, return mandel bread to oven and bake for about 20 minutes, or until dry and golden.  Makes about 40 mandels.

Mini Beef Wellingtons

If you want a really special appetizer, this recipe fits the bill.  I saw Claire Robinson make this on her show on the Food Network.  The beef tenderloin is pricey but the result is delicious and would be worth the splurge for a special occasion.  The recipe makes 24 appetizers and I didn't need that many when I made it, so I divided the recipe in half.  Instead of the beef tenderloin, I used a couple of 6 ounce filet mignons I had in the freezer.

Mini Beef Wellingtons

2 tablespoons olive oil
2 pounds beef tenderloin, cut into 24 (1 inch) cubes
salt and black pepper to taste
10 ounces cremini mushrooms, stemmed and finely chopped
1 large shallot, finely chopped.
2 sheets frozen puff pastry, thawed

Heat the olive oil in a large skillet over medium-high heat.  Pat the beef dry with a paper towel and season all side with salt and pepper.  Quickly sear the beef on 2 sides until deep golden brown, about 4 minutes total;  do not overcook.  Transfer to a plate to cool.

Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes.  Add the shallots and continue cooking until mushroom mixtures dries out, is golden brown and shallots are soft, about 10 minutes.  Remove from heat and cool.

Preheat the oven to 400 degrees.  Line a baking sheet with parchment paper.

On a work surface, roll 1 sheet of puff pastry to a 10 by 14 inch rectangle.  Put teaspoon sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows by 3.  Top the mushroom mound with a piece of beef, seared side up.  With a sharp knife, cut the pastry into even squares around the meat and mushrooms.  Working 1 at a time, pull 2 opposite sides of pastry up over  each beef piece, then fold the ends over the top to make a packet.  Invert and arrange the packet seam side down on the baking sheet and press  lightly to seal the pastry.  Repeat with the remaining beef, mushrooms, and pastry.

Bake until golden brown, 20 to 25 minutes.  Remove from the oven to a serving platter and let cool 10 minutes before serving.  Makes 24 appetizers.