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Biscuits May 21, 2011

Posted by marksun in baked.
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You don’t need Bisquick.   According to food.com, “good biscuit-mixing means cutting shortening in only until the mixture is like corn meal, no longer”, and in Hawaii – no add da liquid all at once. A variation to the latter – “make a well in the middle of the flour” and add the liquid all at once.
It’s only biscuits so either works. For shortening, anything will do from  a half stick of butter = 4T to chicken fat or lard for shortening? wow. Think about that when you have to do something with all that bacon grease.

3/4 cup milk
2 cups all-purpose flour
4 T shortening
4 t. baking powder
1 t salt

Sift flour, add baking powder and salt and sift.
“cut” in shortening to get crumbly texture.
Turn out and knead briefly. Roll out to 1/2 – 3/4″ and cut.
Place on cookie sheet to bake.

12-15 min at 475

When using baking powder, biscuits are also called “baking powder biscuits”. You can use yeast – next time I’m going to try yeast!
21 May 2011 – 17 June (I forgot about the yeast – next time)


pizza crust July 18, 2010

Posted by marksun in baked.
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Beauty is yeast, flower, water and rising bread dough.  This makes two medium crusts or one giant one. The crusts are slightly crunchy, pan pizza styº

Update watch this:  pretty good. http://www.huffingtonpost.com/2015/03/02/toss-pizza-dough_n_6770618.html


  • 1 package dry yeast
  • 1/2 teaspoon brown sugar or honey
  • 1 1/2 cups warm water
  • 1 teaspoon salt
  • 2 tablespoons olive oil  + more for  bowl to rise
  • 2 1/2 cups flour for dough + 1 more cup for kneading


mix the yeast, sugar and warm water  and let sit for 10 min

add the rest flour and salt  and mix into a dough.

Scrape out the dough mixture on a floured surface  and knead in flower  until the dough forms a  ball.

Place dough ball into greased bowl, cover with a  towel or cloth,  and let rise until doubled – about an hour

Punch dough down and form into a tight ball.  wait a few minutes then form your crusts, one giant or two medium.

Preheat oven to  500º or more – hot to get the crust crispy, the fillings cooked and the cheese browned, all at the same time.

Add toppings, bake until crust is golden.
The bottom drip pan normally used for roasting turkeys works well.

The unbaked crust will keep in the fridge for a few days.

Raisin Bran Cereal Muffins January 23, 2010

Posted by marksun in baked.
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The updated recipe – added more flour.   These days I add blueberries most of the time which doesn’t affect the ingredients.  I don’t know how good an idea muffins are if you’re trying to control weight but at least they are a better alternative to the cookies, creampuffs and donuts that people bring to work.  I’ve been using butter – not the best kind of oil but the best tasting of them all.  Olive oil as a substitute is ok too.

The hardware

  • 2 large bowls, one for the liquids and one for the dry stuff
  • 12  muffin baking tin, preferably non-stick
  • measuring cups: 1 cup and 1/4 cup measuring cups,  stainless 1/3 c measuring cup for melting the butter.
  • big spoon
  • scoop

In the liquid bowl combine and let sit to be absorbed by the dry bran cereal.

  • 1 C raisin bran
  • 1/4c olive oil
  • 1 egg
  • 1 C milk (e.g. skim/2%/soy)
  • 1/2 c  quick oatmeal

In the dry bowl sift together

  • 1 1/3  C bleached flour
  • 1 T fresh baking powder
  • 1-2 T sugar or spenda
  • 1/4 t salt (optional)
  • 1/4 c melted butter

Grease a non-stick muffin tin with the butter for 12 muffins – about a 1/4 teaspoon will do it.  This will butter your muffins for you so you don’t need butter to eat them later.  There will be leftover butter to combine with the rest.  I don’t bother with the cupcake liners because if the tin is greased right, the muffin will fall out.  Also the result is better without the paper liner.

Pour the contents of liquid bowl and the leftover butter into the dry bowl and combine with a large spoon.

Spoon into muffin tins – about a 1/4 per muffin.  I use an ice cream scooper.

Bake at 400  around 20 minutes or until the muffins are brown.  No need to preheat the oven.  Set the oven to 400 and put the muffins in.


Raisin Bran Muffins …  this is a variant of the Kellog’s recipe on the cereal box.  A drawback of Kellog’s and most other raisin bran cereals is the use of  high fructose corn sweetener. Organic Raisin Bran from Costco doesn’t have the HFCS  so I use that.

The oils  moisten, flavor, provide texture, greases the muffin tins,  butters the muffin, and creates a crispness to the outside of the muffin as it bakes, which is why it matters how you grease the pan.

Baking powder – you want fresh powdery baking powder that hasn’t turned into hard clumps – baking powder clumps  turn into crunchy bitter white pills in your muffin.

Adding oatmeal – oatmeal absorbs some of the extra liquid and makes muffins a little easier to justify

Add blueberrys.   No need to adjust the recipe for adding blueberries.  Adding dried blueberries – the result is good.  In this morning’s batch I beat up dried blueberries  which had gone chewey instead of crunchy.

Roasted Tomatoes April 6, 2009

Posted by marksun in baked, vegetarian.
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Tried this out 4 April using a tray of Kamuela tomatoes grown at Kawabata farms.  Very nice but you’ll need some time and also, since it uses the oven, it may be a bit energy intensive.  Use large tomatoes and maybe double up the recipe to make the most of the oven time.

12 ripe red tomatoes
6 cloves garlic minced
3 T or more minced parsely
1 to 1.5 C ! olive oil

Preheat oven to 300

Cut out the core of the tomato with  a paring knife, then cut tomato in half horizontally. Place tomatoes in a roasting pan packed together tightly.  Sprinkle garlic and parsely then add the olive oil which will seem to be a lot with 1/4 inch or more oil in the bottom the pan.   Bake for 30 min, baste with the oil in the pan, and continue to cook for 1 1/2 to 2 hours.


Serve on pasta or with bread.  Parmesan or other cheese is great.

Now having tried this recipe, I would go with less oil and reduce the calorie per serving some, add chopped basil, and use larger tomatoes.  The garlic comes out crunchy.