Archbold, OH

Recipe Corner

Biscuit Muffins

2 1/2 cups unbleached allpurpose
1/4 cup sugar
1 tablespoon plus 1/2 teaspoon
baking powder
1/4 teaspoon baking soda
1 teaspoon ground cardamom
or nutmeg
1 teaspoon salt
10 tablespoons (1 stick plus 2
tablespoons) cold unsalted
butter, cut into small pieces

1 cup cold cultured buttermilk

1 tablespoon sugar, for sprinkling,


Preheat oven to 350 degrees. Grease the cups of a standard 2 3/4-inch muffin tin.

In a large bowl or in the workbowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, baking soda, cardamom, and salt.

Distribute the butter over the top of the flour mixture.

Using a fork or with the electric mixer on low speed, cut in the butter for 2 to 3 minutes, until the mixture resembles coarse crumbs laced with small chunks of butter.

Turn off the mixer, if using, and pour the buttermilk into the center of the dough. Using a fork or with the mixer in low speed, mix until the dough forms a sticky mass, about 30 seconds.

Increase the speed to medium for about 10 seconds; the mass will form a moist, sticky clump on the paddle and clear the sides of the bowl.

Do not overmix; you are just lightly mixing the dough and letting it pull together.

Lightly dust a work surface with flour. Scrape the dough off the fork or paddle with a rubber spatula or plastic dough card. Scrape the sides and bottom of the bowl and add the batter to the mass of dough.

Sprinkle the top with some flour.

With floured fingers, fold the dough over and gently knead for 6 to 8 gentle strokes, leaving the dough very soft and as sticky as possible.

Using a dough card, cut the dough into 12 equal portions; they will be lumpy and uneven. Place each dough piece in a muffin cup, sprinkle with some sugar, and press lightly to fill the cups.

Bake on the center rack of the oven for 25 to 30 minutes, or until firm to the touch and the tops and bottoms are golden brown.

Remove the pan from the oven and transfer the muffi ns to the cooling rack to cool for a few minutes before serving.

Penne with Tomatoes And Pine Nuts

1/2 cup chopped onion
2 teaspoons finely chopped
1 can (28 ounces each) whole

tomatoes with basil, undrained,
broken into bitesize
8 ounces dry penne pasta,
1/3 cup shredded Parmesan
1/3 cup pine nuts, toasted
1/4 teaspoon kosher salt
2 tablespoons chopped fresh


Italian (flat-leaf) parsley Olive oil no-stick cooking


Lightly spray large skillet with cooking spray; heat over medium heat.

When hot, add onion and garlic; cook 2 to 3 minutes or until onion is lightly browned and tender.

Add undrained tomatoes; reduce heat and simmer 20 to 25 minutes or until slightly thickened.

Meanwhile, prepare pasta according to package directions. Drain and add pasta to tomato mixture.

Stir in cheese, pine nuts and salt. Sprinkle with parsley and serve.

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