Recipes on a Budget

"Affordable Recipes for All"

Sweet Potato Biscuits

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1 ea large red-skinned sweet potato (yam; about 1-1/4 lbs), pierced with fork
1-1/3 cups gluten-free flour plus additional
2/3 cup yellow cornmeal
1 Tbsp baking powder
1/4 tsp salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup buttermilk
1/4 cup Grade B maple syrup
1/2 cup pecans, toasted, chopped


Preheat oven to 425° F.  Line baking sheet with parchment.  Microwave potato until tender, about 6 minutes per side.  Halve, scoop out 1 cup flesh.  Cool.  Blend 1-1/3 cups flour and next 3 ingredients in processor.  Add butter; pulse to coarse meal.  Add potato, buttermilk, and syrup; process to blend.  Add nuts; pulse to blend.

Sprinkle dough with flour.  Pat into 8-1/2-inch square.  Cut into 16 biscuits.  Transfer to baking sheet.  Bake until tester inserted into center comes out clean, 18 to 22 minutes.

(Makes 16)


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12/23/2011 Posted by | Bread | Leave a comment

Jalapeno and Goat Cheese Hush Puppies


1 cup yellow cornmeal
1-1/2 Tbsp all-purpose flour
1-1/2 Tbsp sugar
3/4 tsp coarse Kosher salt
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup buttermilk
2 Tbsp beaten egg
1-1/2 Tbsp chopped seeded jalapeno chile
4 oz coarsely crumbled soft fresh goat cheese (about 1 cup) canola oil or vegetable oil (for deep-frying)


Whisk first 6 ingredients in medium bowl to blend.  Whisk buttermilk, egg, and chile in small bowl to blend.  Stir buttermilk mixture and cheese into dry ingredients.

Add enough oil to deep medium saucepan to reach 1-1/2 inches.  Attach deep-fry thermometer to pan; heat oil to 320° F to 330° F over medium heat.  Working in batches of 4 or 5, drop batter by tablespoonful’s into oil.  Cook until golden, turning occasionally, about 4 minutes.  Using slotted spoon, transfer hush puppies to paper towels.

DO AHEAD:  Can be made 2 hours ahead.  Let stand at room temperature.  Rewarm until crisp in 375° F oven, 12 to 14 minutes.

(Makes about 18)


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12/02/2011 Posted by | Bread | Leave a comment

Garlic Cheese Rolls

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6 oz part-skim Mozzarella cheese
8 ea bakery potato rolls
4 tsp herb garlic butter, divided
1 ea (24 x 12-inch) sheet aluminum foil


Preheat oven to 450 degrees Fahrenheit.  Cut cheese into 3/4-inch cubes.  Cut a deep X into each potato roll; pull rolls open slightly.  Place one cube of the cheese into the opening of each roll, top cheese with 1/2 teaspoon of the butter.  Push rolls closed and place in center of foil.  Bring up foil sides; then double-fold top and ends to seal the package.  Bake 15 minutes or until cheese melts.  Serve.


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05/14/2011 Posted by | Bread | Leave a comment