Julia Child’s Buttermilk Scones

These are the scones my sweetie makes for us on weekends.

Julia Child’s Buttermilk Scones
Makes 12 triangular or 24 rolled scones

3 cups all-purpose flour
1/3 cup sugar
2-1/2 teaspoons baking powder (make sure it’s fresh)
1/2 teaspoon baking soda
3/4 teaspoon salt
8 ounces Kerrygold butter, chilled
3/4—1 cup buttermilk
1 tablespoon orange or lemon zest (optional)
2 … Read more

Southern-Style Skillet Cornbread

Unlike its sweet, cakey Northern counterpart, Southern cornbread is thin, crusty, and decidedly savory. Although this recipe uses adding a small amount of sugar to enhance the natural sweetness of the corn, it’s not enough to make it taste ‘sweet.’ Cornmeal mush of just the right texture is essential to this bread, making it a dense, moist, tender version. For Read more

Tender Rustic Biscuits

This recipe makes tall, extra-fluffy, moist, tender rolls with crisp, golden-brown tops. Store leftover biscuits in an airtight zipper-lock bag. Reheat by placing them on a baking sheet in a 475-degree oven for 5 to 7 minutes.

Tender Rustic Biscuits
Yield: 12 biscuits

Nonstick cooking spray

2 cups unbleached all-purpose flour (10 ounces)
1 tablespoon double-acting baking powder (Calumet, … Read more

Marinara Sauce

Classic. Use on pasta, in lasagne, on pizza, inside hearty sandwiches…

Marinara Sauce

2 tablespoons olive oil
1 head of garlic, cloves crushed
1 large red onion, chopped
3 oil-packed anchovy fillets (optional)
½ teaspoon crushed red pepper flakes
1 tablespoon tomato paste
¼ cup dry red wine
2 28-ounce cans whole peeled tomatoes
¼ cup torn basil leaves
½ … Read more