[identity profile] wordsworthy.livejournal.com
I ran across this story recently, a nice little tale between Frodo and Pippin, which included a recipe at the end. Haven't tried it, but the author recommended it, and it looks interesting. The author said:
The "Biscuits of the Valar" from the story were inspired by a particularly yummy batch of "Angel Biscuits" I had recently. They are soooo yummy! You have to try them! As I stated in the story, they are somewhere between a biscuit (not as in the British 'biscuit' - which I would call a 'cookie' - but as in that lovley bread southerners love to cover with gravy and slather with butter and honey and jelly and jam and ... what? oh! sorry!) - anyway, they are somewhere between a biscuit and a yeast roll in texture and very lightly sweet. You'll love 'em. I do warn, though...they are ADDICTIVE!

"Angel Biscuits" or "Frodo's Biscuits of the Valar" :-)

INGREDIENTS:

2 packages active dry yeast (about 4 1/2 teaspoons)
1/4 cup warm water, about 110° F.
2 cups warmed buttermilk, about 110° F.
5 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon salt
1 cup shortening
melted butter
PREPARATION:

Dissolve the yeast in the 1/4 cup of warm water. Stir in buttermilk; set aside.
In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening until mixture resembles coarse meal. Stir in yeast and buttermilk mixture, blending well. Turn dough out onto a lightly floured surface and knead just a few turns. Roll to about 1/2-inch thick and cut out with a 2 1/2 inch biscuit cutter. Place cut out biscuits on a lightly greased baking sheet. Cover with a dish cloth and let rise in a warm place for about 1 1/2 hours. Bake at 450° for 8 to 10 minutes. Brush tops with the melted butter while still hot. Makes about 2 to 3 dozen angel biscuits, depending on size.
[identity profile] wordsworthy.livejournal.com
I ran across this story recently, a nice little tale between Frodo and Pippin, which included a recipe at the end. Haven't tried it, but the author recommended it, and it looks interesting. The author said:
The "Biscuits of the Valar" from the story were inspired by a particularly yummy batch of "Angel Biscuits" I had recently. They are soooo yummy! You have to try them! As I stated in the story, they are somewhere between a biscuit (not as in the British 'biscuit' - which I would call a 'cookie' - but as in that lovley bread southerners love to cover with gravy and slather with butter and honey and jelly and jam and ... what? oh! sorry!) - anyway, they are somewhere between a biscuit and a yeast roll in texture and very lightly sweet. You'll love 'em. I do warn, though...they are ADDICTIVE!

"Angel Biscuits" or "Frodo's Biscuits of the Valar" :-)

INGREDIENTS:

2 packages active dry yeast (about 4 1/2 teaspoons)
1/4 cup warm water, about 110° F.
2 cups warmed buttermilk, about 110° F.
5 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon salt
1 cup shortening
melted butter
PREPARATION:

Dissolve the yeast in the 1/4 cup of warm water. Stir in buttermilk; set aside.
In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening until mixture resembles coarse meal. Stir in yeast and buttermilk mixture, blending well. Turn dough out onto a lightly floured surface and knead just a few turns. Roll to about 1/2-inch thick and cut out with a 2 1/2 inch biscuit cutter. Place cut out biscuits on a lightly greased baking sheet. Cover with a dish cloth and let rise in a warm place for about 1 1/2 hours. Bake at 450° for 8 to 10 minutes. Brush tops with the melted butter while still hot. Makes about 2 to 3 dozen angel biscuits, depending on size.
[identity profile] baisleac.livejournal.com
I was about to post my recipe for tonight's soup and realized that I never posted my Corned Beef and Cabbage recipe for St. Paddy's Day. I shall have to remedy this.

Both the Corned Beef and Cabbage and Soda Bread recipes are actually recipes with actual measurements ::shock... gasp:: because they're my mom's recipes. I think she got them from Grandma Pat but I'm not positive.

Corned Beef and Cabbage )

Soda Bread )

and tonight's simple soup brings us back to approximate measurements...

Chicken and Barley Soup )
[identity profile] baisleac.livejournal.com
I was about to post my recipe for tonight's soup and realized that I never posted my Corned Beef and Cabbage recipe for St. Paddy's Day. I shall have to remedy this.

Both the Corned Beef and Cabbage and Soda Bread recipes are actually recipes with actual measurements ::shock... gasp:: because they're my mom's recipes. I think she got them from Grandma Pat but I'm not positive.

Corned Beef and Cabbage )

Soda Bread )

and tonight's simple soup brings us back to approximate measurements...

Chicken and Barley Soup )
[identity profile] pegkerr.livejournal.com
I have also previously posted a recipe for Bag End Seed Cake which I've tried and found to be absolutely delicious. This was originally on www.theonering.net.

Bag End Seed Cake )
[identity profile] pegkerr.livejournal.com
I have also previously posted a recipe for Bag End Seed Cake which I've tried and found to be absolutely delicious. This was originally on www.theonering.net.

Bag End Seed Cake )
[identity profile] cpsings4him.livejournal.com
I recently wrote a little story *Shameless Story Pimping Here* :p
that included a mention of "Biscuits of the Valar" which were inspired by real life "Angel Biscuits". I posted the recipe as a little 'bonus' at the end of the story. I thought it would be rather appropriate here in the Shire Kitchen as well.



Bonus story related recipe! )
[identity profile] cpsings4him.livejournal.com
I recently wrote a little story *Shameless Story Pimping Here* :p
that included a mention of "Biscuits of the Valar" which were inspired by real life "Angel Biscuits". I posted the recipe as a little 'bonus' at the end of the story. I thought it would be rather appropriate here in the Shire Kitchen as well.



Bonus story related recipe! )
[identity profile] baranduin.livejournal.com
I was digging around in my garage last night ("digging" being sadly realistic) and I came across an old book I'd forgotten I even had. It's called The Tolkien Scrapbook and was printed in 1978. It's got essays, fanfic (!) and .... recipes in a section called "The Middle-earth Gourmet" by Maureen Bayha and Alida Becker! I have to say that the honey cake one sounds very intriguing. Here they are:

Frodo's Scones )

Bilbo's Orange Marmelade )

Smaug's Gems )

Fruit Fool a la Sackville-Baggins )

Merry's Mulled Cider )

Mrs. Maggot's Cottage Pie )

Mushroom Soup from the Inn at Bree )

Mirkwood Cookies )

Beorn's Honey Nut Cake )

Scotch Eggs Strider )

Baked Bluefish for Gollum )
[identity profile] baranduin.livejournal.com
I was digging around in my garage last night ("digging" being sadly realistic) and I came across an old book I'd forgotten I even had. It's called The Tolkien Scrapbook and was printed in 1978. It's got essays, fanfic (!) and .... recipes in a section called "The Middle-earth Gourmet" by Maureen Bayha and Alida Becker! I have to say that the honey cake one sounds very intriguing. Here they are:

Frodo's Scones )

Bilbo's Orange Marmelade )

Smaug's Gems )

Fruit Fool a la Sackville-Baggins )

Merry's Mulled Cider )

Mrs. Maggot's Cottage Pie )

Mushroom Soup from the Inn at Bree )

Mirkwood Cookies )

Beorn's Honey Nut Cake )

Scotch Eggs Strider )

Baked Bluefish for Gollum )
ext_28822: Alan Lee's Frodo sketch from ROTK (Chef)
[identity profile] sila-lumenn.livejournal.com
I've been spending a very pleasant morning baking! It's been so long since I spent so much time in the kitchen, I forgot just how much I love it. There's Strawberry Bread in the oven right now, I wish you could all be here to smell it. I'm practically drooling! I'm also going to make Banana Chocolate Chip Muffins and Poppyseed Bread. There are going to be some might happy hobbits soon! ^_~

This is my recipe for Strawberry Bread. It's really easy!

STRAWBERRY BREAD

3 cups flour
1 tsp. soda
1 tsp. cinnamon
2 cups sugar
1 1/4 cup oil
4 eggs, beaten
2 (10 oz.) pkg. frozen strawberries, thawed

Mix dry ingredients in a large bowl. Stir together wet ingredients and pour into dry ingredients. Stir by hand until thoroughly combined. Pour into greased and floured loaf pans. (Fill about 2/3 full) Bake at 350F for one hour or until toothpick inserted into the middle comes out clean. Turn out onto wire racks to cool.
ext_28822: Alan Lee's Frodo sketch from ROTK (Chef)
[identity profile] sila-lumenn.livejournal.com
Remember my disaster muffins from this weekend? Well, I found a new recipe and decided to give it a try. I had some bananas that were going to go to waste if I didn't do something with them and this was perfect. They were so yummy! Oh, I didn't have any nuts, so I left them out. I'll put them in next time, but the recipe didn't suffer at all from the omission.

BANANA CHOCOLATE CHIP MUFFINS

1 cup mashed ripe banana (about 2)
2 eggs
1 cup packed brown sugar
1/2 cup melted butter
1 tsp vanilla extract
2 1/4 cup flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
3/4 cup semi-sweet chocolate chips
1/2 cup chopped walnuts

In a medium bowl, beat together banana, eggs, sugar, butter and vanilla. In a large bowl, combine flour, baking powder, cinnamon and salt. Stir in chocolate chips and nuts. Stir in banana mixture until just blended. Spoon into muffin tins sprayed with non-stick cooking spray. Bake at 350F 25-30 minutes, or until done. Remove from pan and cool on wire rack. Makes approximately 18 muffins.
[identity profile] baranduin.livejournal.com
Just a homely recipe for making cinnamon toast the way I do it. I was feeling poorly the other night and a couple of slices of cinnamon toast was just right :-)

- Get your bread. Whatever kind, I usually use some kind of white bread.

- Toast your bread. While it's in the toaster, set your oven to broil. If you don't toast it first, the bottom part of the bread will remain soft, which can be nice itself but I usually toast it first to a light golden brown.

- Butter your toast.

- Sprinkle your toast with some cinnamon (however much you like) and some sugar. I've always used white sugar and usually use a heaping teaspoon on each slice -- it depends on your taste and how large the slice of toast is.

- Pop the toast under the broiler and keep an eye on it. It'll only take a minute or two until the mixture melts on top and makes a nice crackly topping.

Very nice with a cup of tea or cocoa or whatever you like.
[identity profile] baranduin.livejournal.com
Just a homely recipe for making cinnamon toast the way I do it. I was feeling poorly the other night and a couple of slices of cinnamon toast was just right :-)

- Get your bread. Whatever kind, I usually use some kind of white bread.

- Toast your bread. While it's in the toaster, set your oven to broil. If you don't toast it first, the bottom part of the bread will remain soft, which can be nice itself but I usually toast it first to a light golden brown.

- Butter your toast.

- Sprinkle your toast with some cinnamon (however much you like) and some sugar. I've always used white sugar and usually use a heaping teaspoon on each slice -- it depends on your taste and how large the slice of toast is.

- Pop the toast under the broiler and keep an eye on it. It'll only take a minute or two until the mixture melts on top and makes a nice crackly topping.

Very nice with a cup of tea or cocoa or whatever you like.
ext_28822: Alan Lee's Frodo sketch from ROTK (Chef)
[identity profile] sila-lumenn.livejournal.com
[livejournal.com profile] melilot_hill came up with a wonderful idea a couple days ago to share recipes that are traditional in our home countries, since we represent so many diverse cultures. The United States, itself, is quite diverse. Regional cuisine can be found everywhere!

As a Southerner, I grew up on pinto beans and cornbread. It is still one of my favorite meals today. Another day, I'll share my technique for cooking dried pinto beans. This is my mother's recipe for cornbread. She never measures anything in the traditional way. She tends to "eyeball" amounts and pour dry ingredients into her hand instead of a measuring spoon. I've attempted to convert her "eyeball" measurements into normal measurements, but you might want to adjust for your own tastes and climate (especially the baking powder and salt).

MOM'S CORNBREAD

1 1/2 cups cornmeal
1 1/2 cups flour
1 tbl baking powder
1 tsp salt
2 eggs
2 cups milk
1/4 cup vegetable shortening

Mix together dry ingredients. Stir in eggs and milk. Heat shortening in large cast iron skillet until just melted. Pour shortening into cornbread batter, leaving a few drops to thoroughly grease skillet. Mix well. Pour batter into hot skillet. Bake at 450 degrees for 30 minutes or until golden brown.

NOTE: All measurements are approximate. If the cornbread comes out to crumbly, you might need to add more milk next time. If it has a slightly bitter aftertaste, you should reduce the amount of baking powder a bit.
ext_28822: Alan Lee's Frodo sketch from ROTK (Chef)
[identity profile] sila-lumenn.livejournal.com
I've decided to make poppy seed bread as an end-of-year gift for Miranda's teachers. It just seems like such a friendly recipe to me. And, who knows, maybe this is what the hobbits are talking about when they refer to seedcake. :)

POPPYSEED BREAD

3 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt
2 1/2 cups sugar
1 1/2 tbl. poppyseed
1 1/8 cups oil
3 eggs
1 1/2 cups milk
1 1/2 tsp. vanilla
1 1/2 tsp. butter flavor
1 1/2 tsp. almond flavor
Glaze:
1/2 cup sugar
1/4 cup orange juice
1/2 tsp. vanilla
1/2 tsp. butter flavor
1/2 tsp. almond flavor






Mix dry ingredients. Add wet ingredients and mix well. Pour into greased and floured loaf pans or bundt pan. Bake at 350 degrees for 1 hour or until crack in top is dry. Brush glaze over warm loaves. Makes 3 small loaves or 1 bundt pan.

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