I often serve leftovers from the previous dinner when I have overachieved on the amount I prepare. (This happens more often than not! We simply can’t eat as much as days of yore.) So, in an effort to change things up a bit, I often add a new and different side dish to stave off gastronomic boredom. And this is the result of wanting a new and exciting addition to thrill and delight our tastebuds as we slurped down the leftover Creamy Chicken Noodle Soup (on site) that I had served the night before.

I knew what I wanted was a bread product that leaned towards the nutritious side. Well as much as possible and still taste great and not at all like buttered cardboard! (Believe me, in all my years of trying to bake low calorie, nutritious bread products, I have baked my fair share of edible cardboard. So, I know whereof I speak!) Anyway, I researched several on-line recipes and came up with this recipe. And we both thought the biscuits were wonderful. Full of flavor, tender and moist, and a wonderful base for butter and jam (Mr. C.) and honey (me). And the biscuits had been ever so easy to make.

You will notice that in many of my biscuit, cookie, cake, muffin, and quick bread recipes, my instructions remind you to not overbake whatever it is your baking. I find that one of the mistakes many otherwise excellent cooks make is that they tend to leave certain baked goods in the oven just a few minutes too long. So, a quick reminder for us all.

For tender and moist Biscuits: If you are unsure if a biscuit is done, use an instant read thermometer and remove from the oven when the internal temperature reaches between 205 and 210-degrees. Once out of the oven, immediately transfer to a cooling rack.

For perfectly baked Cookies: Pull the cookie sheet out of the oven when the cookies are just set unless otherwise directed. Underbaking is better than overbaking.  And the good folks at Southern Living recommend letting your cookies cool right on the baking pan instead of on a separate cooling rack. The only exception is shortbread cookies. They need to be overbaked just a bit to provide that lovely crunch we all appreciate.

For perfectly moist Cakes and Muffins: When the top of your cake or muffins becomes more golden or darker and starting to pull away from the side of the pan, gently press on the top with your fingers and check to see if the cake or muffin springs back fully. That’s a good sign to reach for your instant read thermometer.

For most cakes the internal temperature should read between 200 and 205-degrees. For muffins, 205-degrees. Just be sure to avoid 212-degrees and beyond, because that’s the temperature that water turns to steam, which means you’ll start losing precious moisture very quickly. And loss of moisture results in a dry or tough consistency in both cakes and muffins.

For moist and tender Quick Breads: Quick breads are perfectly done when the internal temperature hits between 200 and 205-degrees. Most recipes almost always give the baking time rather than the temperature. So, to ensure perfectly baked quick breads, start checking the internal temperature at 20 minutes if the recipe bake time is stated between 20–30 minutes.

OK, that was my quick and dirty lesson on not overbaking some types of baked goods. And do forgive me if I seem to be preaching to the choir. But as a choir director with over 20 years’ experience, preaching to the choir just comes naturally to me. But then I figured that everyone needs a quick reminder occasionally. I know I sure do.

Well, my work is done here for the day. It’s still sunny and warm outside so I thought I might forget about all things kitchen and treat myself to a bit of a read in our courtyard. May you also make the time to treat yourself to whatever it is that brings you pleasure.

I found this on Facebook when I went online this morning. It pretty well sums up my philosophy on life as an older person. So, I thought I would share it with you.

And as always, peace and love to all.

By Mário Raul de Morais Andrade

(Oct 9, 1893 – Feb 25, 1945)

Brazilian poet, novelist, musicologist, art historian and critic, photographer

“I counted my years and found that I have less time to live from here on than I have lived up to now.

I feel like that child who won a packet of sweets: he ate the first with pleasure, but when he realized that there were few left, he began to enjoy them intensely.

I no longer have time for endless meetings where statutes, rules, procedures and internal regulations are discussed, knowing that nothing will be achieved.

I no longer have time to support the absurd people who, despite their chronological age, haven’t grown up.

My time is too short:

I want the essence, my soul is in a hurry.

I don’t have many sweets in the package anymore.

I want to live next to human people, very human, who know how to laugh at their mistakes, and who are not inflated by their triumphs, and who take on their responsibilities.

Thus human dignity is defended and we move towards truth and honesty.

It is the essential that makes life worth living.

I want to surround myself with people who know how to touch hearts, people who have been taught by the hard blows of life to grow with gentle touches of the soul.

Yes, I’m in a hurry, I’m in a hurry to live with the intensity that only maturity can give.

I don’t intend to waste any of the leftover sweets.

I am sure they will be delicious, much more than what I have eaten so far.

My goal is to reach the end satisfied

and at peace with my loved ones

and my conscience.

We have two lives.

And the second begins when you realize you only have one.”

Whole Wheat Buttermilk Biscuits

2¼ c. whole wheat pastry flour, fluffed 

1 T. baking powder

1 tsp. baking soda

¾ tsp.  kosher salt

4 T. (½ stick) frozen unsalted butter, cut into ½-inch cubes  

1 c. cold buttermilk (if you don’t have buttermilk on hand, see recipe below)

Pre-heat the oven to 425-degrees. Line a medium sized baking sheet with parchment paper.

In the bowl of your food processor, mix the pastry flour, baking powder, baking soda, and salt together. Add the cold butter and whirl just until the butter is evenly distributed and the dough resembles coarse meal. Whirl in the buttermilk until just blended. The dough will be quite wet. Refrigerate the dough for 20-30 minutes.

Transfer the dough to a lightly floured countertop or pastry cloth. Knead the dough 4 to 5 times until it comes together, dusting the dough lightly with flour as needed.

Pat the dough gently with your hands into a disc and fold the dough over itself 2 to 3 times. This will help create layers in your biscuits. Then pat the dough into a roughly 1-inch-thick square. Cut the biscuit with a sharp knife that has been dipped in flour. (I got 12 various sized biscuits.)

Transfer the biscuits to the prepared sheet pan leaving about 2-inches apart.

Increase the heat to 450-degrees and place the biscuits in the oven. Bake until a light golden brown, about 10 minutes. Do not overbake. The internal temperature should be about 205-degrees.

Remove from oven and transfer to a wire rack. Biscuits are best served warm slathered with a bit of butter and either honey or jam.

To warm the biscuits, place in microwave on high for about 25 seconds. Store in an airtight container at room temperature.   

BUTTERMILK SUBSTITUTE

1 T. white vinegar

milk (I use whole milk)

Pour the vinegar into a one cup liquid measuring container. Add enough milk to make exactly one cup. Gently stir to combine. Allow the mixture to sit for 15 minutes before using. You might see some light curdling, so stir the mixture again just before using. Even if you don’t see a texture change, the acid in the milk will still work its magic in the recipe.