Tuesday, July 3, 2007

On food.

I've been coming up with a whole bunch of rather nifty recipes these past months and a few have been on post-its in my planner where no one will ever see and use them. Then then they will de-stickify and fall off and be lost forever. Or something.

Spare the drama. Save the recipes.

Ricotta Honey Buns
(really easy)

Baking mix (Bisquick or knockoff, reduced fat okay)
Pine nuts
Ricotta cheese

Preheat oven to 450 degrees.

Take your baking mix and follow the biscuit dough instructions for however many biscuits you want to make.

Note: If you're like me and put your baking mix in a sealed container, throwing away the box, you can find the recipes online.
Basic ratio is:

2 1/4 cups mix + 2/3 cup milk = 9 biscuits
Adapt this to fit your needs.

Add to this some cinnamon, depending on how much you like cinnamon. I like a lot so I put in enough so that the cinnamon is slightly noticeable when looking at the dough. Mix in some pine nuts. Who am I kidding? At this point, you'll probably be kneading them in. If you don't like touching dough, get over it and get your hands in the bowl.

In a seperate bowl, take about a cup of ricotta cheese and sweeten it with honey. Once again, add enough so that it lightly tints the ricotta.

Have a cooking sheet on hand and sprinkle it with flour so that your biscuits don't stick.

Now, here's the tricky part.
1) Make a disc of dough about 3/4 the size of your palm. If the dough is too sticky, put a sprinkle of flour on the outside so you can form your discs. Lay the disc on the pan.
2) With a spoon, put about half a spoonful of ricotta onto the center of the disc, keeping clear of the edges.
3) Make another disc and put it on top.
4) Seal the edges.
5) Keep doing this until all your dough is gone.
6) Eat any extra sweetened ricotta because it's delicious.

Bake them for about 10 minutes or until they are a slight golden brown on top.

These biscuits kick the hell out of any pretentious $5 scones.

More to come!

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