Angels Among Us & Biscuits

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Brush of An Angel’s Wing by Charlie Shedd was gifted to me in 2015. It’s a quick read of miraculous, but true stories of healing, rescues and sweet waves of comforts. The book is as uplifting as having an angel on your shoulder.

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While I did not need convincing that God’s messengers do exist I wondered if this book of divine intervention could help or inspire other parents who have lost a child. After such a harrowing experience finally believing my son is an angel among us was a real positive turning point in my own grief experience. Whoosh moments inspire me to celebrate him.

The brush of an angel’s wing eases the torment. It happens at unexpected times and when needed most. The book and its wonderful message needs to be shared. So, here is what I did.

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I wrote William’s name on the inside cover with his date of birth and the day he died. I then mailed the book to a friend who had also lost a child with instructions to add her child’s name to the “Angels Among Us” list and then to pass it on after reading. I then forgot all about it until now.

Fast forward to a month or so ago when I received an apology note from a mom who had lost her son last year. She said she was sorry for holding onto the book for so long, but she just could not bring herself to write her son’s name in the cover. Suddenly, I recalled my own first year of numbness, shock and disbelief. I knew exactly what she felt. I still have days when I can’t believe it. Back then I would not have been able to write my son’s name in the book either. Glad I was able to pick myself up and in time you will, too.

Hang On Pain Eases (H.O.P.E.)

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Have you been apple picking? Have you tried angel biscuits? I suppose they got their name because they are not only made with the typical baking powder, but also leavened with yeast making them rise to heavenly heights. I made some spicy apple butter with all those apples that Annabelle picked adding it to the biscuit mix for some fall flavor. These would be an unexpected pleasure on your Thanksgiving day table and easy to do because the dough is made in advance and can be refrigerated for a day or two.

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Apple Butter Angel Biscuits

  • Servings: 12
  • Difficulty: easy
  • Print

1 teaspoon active dry yeast*
1/4 cup warm water (105º-115º F)
2 1/2 cups unbleached all-purpose flour*
2 tablespoons granulated sugar
1/4 teaspoon ground cardamom
½-teaspoon baking powder
½-teaspoon baking soda
1 teaspoon kosher salt
4 tablespoons (1/2-stick) cold unsalted butter, cubed
½ cup apple butter
½ cup buttermilk

2 tablespoons heavy cream and 2 tablespoons turbinado (demera) sugar
In a small bowl, stir yeast in warm water to dissolve it; set aside.
In large bowl, whisk flour, sugar, cardamom, baking powder, baking soda, and salt.  Scatter the butter over the flour mixture and cut in with a pastry blender (or rub together with your fingers) until the butter is the size of small peas. In a separate medium bowl, whisk together the pumpkin purée and buttermilk.  Add the buttermilk mixture and the yeast mixture to the flour mixture and stir just until the ingredients are moistened.  Cover the bowl with plastic wrap and refrigerate for at least an hour or as long as overnight.

Heat the oven to 450º F.  Line a 9-10-round baking pan with parchment paper.

Remove the dough from the refrigerator.  Turn the dough out onto a floured work surface and knead 4-5 times.  Roll or pat the dough to a thickness of 1/2 inch.  Cut the dough with a 2-inch floured cutter using a straight up and down motion; don’t twist the cutter.  Cut out as many biscuits as you can.  Fit as many biscuits in the baking pan as you can with just a slight space between them.  You can also put them side-by-side on a baking sheet. Gather the remaining dough scraps, then gently roll out the dough again. Cut out the remaining biscuits and place on the baking sheet. Brush tops with heavy cream. Sprinkle with sugar.

Bake biscuits until golden brown, about 12-15 minutes.  As soon as the biscuits come out of the oven, brush the tops with the melted butter.  Serve warm with butter and apple butter.

*as always I recommend Redstar yeast and King Arthur Flour for consistent, tasty results

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Spirited Jam Session

 

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Who can resist an entire basket of fresh peaches for only $2.00? Not me! Husband immediately ordered up a peach crisp with the rest destined to be cooked into jam. First order of business is the peeling, pitting and slicing of the fruit. It is a days work, but very worth it. Sadly, peaches don’t peel themselves. To easily peel them they require a quick dip in boiling water and then a plunge into an ice water bath to loosen the skins.

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Now raise your hand if you have ever had the drink called a fuzzy navel? It’s a combination of Peachtree schnapps and orange juice. A sweet girly drink, served on the rocks, it was quite a popular libation soooo many decades ago. I happen to have a dusty (“cough cough” a very dusty) bottle of the schnapps in the back of the pantry and thought it just might mix well with the peaches in a jam. Amazing how liquor never goes bad and a spirited recipe comes to life. ❤

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Jam is pretty easy to make. Basically, all the ingredients into the pot, stirring and boiling until it is done. And it’s done when it passes the jell test. Place a few drops on an ice cold plate, wait about 10 seconds. Tilt the plate and make sure it doesn’t run, but stays in a bead form.

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not ready

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not ready

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READY!

Ladle it into sterilized jars and seal. Plunge the sealed jars back into a boiling water bath for 10 minutes. Think about how good this will taste come fall and winter. A summer peach pick-me-up.

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Properly sealed jars will last for a year in the pantry.

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Spirited Peach Jam

4 pounds fresh peaches, peeled, pitted and chopped (4 ½ cups after prep)

½ cup Peachtree schnapps

2 tablespoons fresh lemon juice

3 cups sugar

1/2 box (1.75 oz) Sure Jell Fruit Pectin for less sugar needed recipes

1-teaspoon butter

In medium saucepan, combine peaches, schnapps and lemon juice. Mix ¼ cup of the sugar with the pectin in a small bowl and then stir into the fruit. (Note: mixing the pectin with some of the sugar prevents clumping).  Add butter and bring mixture to a full rolling boil on high heat, stirring constantly to avoid scorching on the bottom of the pan. Stir in remaining sugar and return to full rolling boil. Boil 1 minute and then test the jam for jelling. Ladle jam into prepared sterilized jars and seal as directed per Sure Jell instructions.

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Make plenty and enjoy. Happy 4th of July Week. I hope you are surrounded by those you love most. ❤

S’MAC ‘N CHEESE

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Since my Caitlin is a huge mac ‘n cheese fan I decided to feature this recipe today. It brings back memories of a New York city trip we took to track down the restaurant, S’MAC. Served with a side salad this can be a meal or in a smaller portion an unexpected side dish. I recommend a high quality smoked cheese like the Tillamook brand or the smoked gouda from Revittle

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Smokehouse Bacon Mac ‘N Cheese Cornbread Skillet

8 slices applewood smoked bacon, diced

1 ¾ cups (6 oz) elbow macaroni, cooked

1 cup shredded smoked gouda or cheddar cheese

1 cup shredded pepperjack cheese

4 ounces cream cheese, cubed

¼ cup chopped green onions, plus additional for garnish

6 eggs, divided

3 cups milk, divided

1 teaspoon kosher salt

½ teaspoon black pepper

1 (7 oz) package Martha White Sweet Yellow Cornbread & Muffin Mix

½ teaspoon smoked paprika

fresh herbs for garnish

Heat oven 400F. Cook bacon in a 10-inch Lodge cast iron skillet until crisp. Transfer bacon to a paper towel lined plate; set aside. Drain off all but 1 tablespoon of bacon fat from skillet. On medium heat, add cooked macaroni, smoked cheese, pepperjack cheese and cream cheese, stirring, until cheese begins to melt. Beat 2 eggs, 1 cup milk, ½ teaspoon of salt and ¼ teaspoon of black pepper; pour into skillet. Add green onions. Cook, stirring, macaroni mixture for 3 to 4 minutes or until cheese is melted and mixture is well blended. Turn off heat. Spread macaroni evenly over bottom of skillet. Reserve ¼ cup of bacon. Sprinkle remaining bacon evenly over macaroni. In a blender, combine remaining 4 eggs, 2 cups of milk, ½ teaspoon salt ¼ teaspoon black pepper, cornbread mix and smoked paprika; blend until mixture is smooth and well mixed. Immediately pour over macaroni in skillet. Bake 35 to 40 minutes or until puffed and golden brown. Garnish with remaining bacon, green onions and fresh herbs. Serve from skillet. 

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Better than gold is quality time spent with those you love most.