Does a 10 pound bag of flour make a really big biscuit?

Am I the only one who wanted to know the answer to this question? Ok so the advertising executives at a big insurance company decided to ask, and needless to say I set out to discover the answer. I started this task knowing that the parameters for my recipe only stipulated the use of a 10 pound bag of flour. I decided to re-scale my recipe for Southern style beaten biscuits and here's a scaled up version for those that are interested.....


29 1/8 cups all-purpose flour- That leave just enough flour to dust your counter)
14 5/8 teaspoons granulated sugar
7 1/4 teaspoons of salt
7 1/4 teaspoons baking powder
7 1/4 cups vegetable shortening, cold
3 2/3 cups half-and-half
3 2/3 cups ice water

Steps:

preheat oven to 350°F.

1. Place flour, sugar, salt, and baking powder in a food processor fitted with a metal blade. Cover and pulse to mix. Add shortening; cover and pulse until mixture resembles coarse meal.

2. With the food processor running, add the half-and-half in ice water in a slow, steady stream through the food chute.

3. Process until the dough forms a ball. Continue processing three additional minutes.

4. Turn dough out onto a floured board. Roll dough out to 1/4 inch thickness; fold dough over onto itself to make 2 layers.

Plaistow on and on greased baking sheet; talk with a fork bake 30 minutes (if you're seriously making a big biscuit, you may want to reduce the oven temperature to 300° and bake for approximately one hour allowing the center of the biscuit to cook), or until lightly browned.

Now just in case you want to make beaten biscuits, and just don't have the necessary group of people it will take to consume a larger version here is a smaller recipe...

2 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup cold vegetable shortening
1/4 cup half and half
1/4 cup ice water

The answer to the question I just had to see for myself: Yes it does..... about 3 foot diameter

What if you wanted to make a Fig Newton?

This morning as we are standing around the shop polishing off the last remnants of our coffee the topic of cookies came up*. We discussed all of our favorites, and came upon the common theme that our spouses would likely never approve of our being seen consuming a box of cookies while driving around town. Cookies are after all “Junkfood”, but that stigma likely can be forgiven if the Chocolate Chips are miraculously replaced with fruit….Enter the Fig Newton, because as children we had no such thing as a choice to a fruit filling, it was fig, and we still love them today. I had one of the guys ask if I knew how to make them, and so I decided to share the recipe today….



DOUGH:
3 Cups All-Purpose Flour
1/2 Cup Granulated Sugar
1/2 Teaspoon Salt
3/4 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 tsp. Ground Cinnamon
6 ounces Unsalted Butter at room temperature, cut into pieces
4 Eggs

FILLING:
2 cups Dried Figs, Chopped
1 Cup Orange Juice
1 Cup Apple Juice
1/2 Teaspoon Ground Cinnamon
4 Tablespoons Granulated Sugar
1 Teaspoon orange zest, Minced

Steps:

FOR DOUGH:

1. Combine the dry ingredients in a large mixing bowl. Using a pastry blender, cut in butter pieces until the dough is the texture of coarse sand.

2. Whisk 3 eggs together and add to the dough. Mix to combine. Form the dough into a ball, wrap in plastic and refrigerate for 2 hours.



FOR FIG FILLING:
1. Combine the Figs, Orange Juice, Apple Juice, Cinnamon, Sugar, and Orange Zest in a medium saucepan, and cook over medium heat until all the liquid is absorbed by the figs and the mixture is thick. Remove from heat.

2. Let the filling cool slightly, then puree in a food processor until smooth. Refrigerate until ready to bake.

3. Preheat the oven to 375F.

4. Make an egg wash by whisking the remaining egg with 2 tsp. of water.

5. Divide the dough into 3 equal parts. On a lightly floured surface roll out each portion of dough into a rectangle, about 1/8 inch thick, and cut the dough lengthwise into strips, at least 2 1/2 inches wide.

6. Brush the edges of each dough strip with egg wash.

7. Spoon the fig filling down the center of the strip and then fold the dough over to enclose the filling in bars.

8. Place the bars, seam side down, on a parchment paper lined sheet pan.

9. Press down lightly to flatten. Repeat with remaining dough and filling.
Brush the bars with the egg wash and bake until light golden brown, about 15 minutes.
Let cool, then cut with a sharp knife into pieces.


Note:
*This undoubtedly was a result of my week long fascination with Peanut Butter Crackers, and the fact I was only going to begin the day with 2 packages since I‘ve consumed the complete cracker inventory of the market up the road. There’s a whole bunch of energy packed into a package of these crackers, and since I’ve noticed the requirements of my time here in Minnesota leave little time for nourishment during our day I take them on the road with me.

Old Fashioned Bread Pudding

Old Fashion Bread Pudding


Bread pudding is flexible in its demand for specific ingredients, and more importantly it can be tailored to fit any dining situation. I have served bread pudding as a dessert in fine dining restaurants, and even sliced cold leftover bread pudding to make the most wonderful French Toast breakfast. I always keep a basic recipe on hand wherever I travel, and still use this as a basic introduction to dessert with any young apprentice that enters the kitchen. Today's recipe is going to be with just a couple bits leftover from a typical weekend brunch. You can change up the breads, or fruits as much as you want to fit your individual flavor preferences.

Bread Pudding:

1 French Baguette, Cubed
2 Cinnamon Raisin Bagels, Cubed
1 Croissant, Cubed
1 Quart Heavy Cream
1 Cup Whole Milk
1 Fluid Ounce Clarified Butter
1 Teaspoon Pure Vanilla extract
12 Ounces Granulated Sugar
3 Large Eggs
1/2 Cup Sun Dried Cherries
1/2 Cup Figs, Chopped
1/2 Teaspoon Cinnamon
1/4 Teaspoon ground Cardamom

Sauce:
1/4 Cup Spiced Rum
1/4 Cup Water
1/2 Cup Heavy Cream
1/4 Cup Pecan Pieces

Steps:

1. Preheat oven to 350° F

2. Mix sugar, eggs, vanilla, butter, cream, milk, cinnamon, and cardamom together. Whisk mixture to incorporate.

3. Add chopped breads and fruits. Toss, and allow to rest 5 minutes.

4. Lightly butter a baking dish large enough that the mixture will only come half way up the sides.

5. Add mixture to pan, and cover with Aluminum foil.

6. Bake, covered at 350° F. for 30 minutes.

7.Make Sauce by combing water, rum, and 2 ounces of sugar in a medium sauce pan. Cook over medium-high heat reducing liquid until golden brown. Remove from heat, and  immediately add 1/2 Cup heavy cream, while whisking to incorporate. Add chopped pecans, and reserve.

8. Remove cover from baking dish, and bake approximately 20 minutes more uncovered, or until all liquid has been absorbed, and pudding has a golden brown crust.

9. Serve warm, drizzled with sauce.