apartment therapy changing the world, one room at a time

Cookie baking at my house tonight and tomorrow for a cookie exchange on Sunday. Two different types, at least 3 dozen each, one of which is a rolled/freezer dough that was prepared a couple of days ago so I just need to slice and bake. The other is a rum raisin shortbread so I've had my raisins soaking in the dark rum since last night.

Outside of that, I do intend to make some no-knead bread as I like to have a loaf in the freezer to go w/meals throughout the week and tonight will likely be single sized homemade pizzas as that is quick and easy. Tomorrow night is a cocktail holiday party so no cooking! Sunday I am thinking of braising beef brisket with some cranberries a'la a recipe I saw in a recent Everyday Food magazine.

did you use the southern flour she calls for? Or regular old self-rising flour? I'd like to make these but there's no way I'd go through the trouble of mail ordering flour, or even mixing up that substitute she calls for.

we are expecting snow, ice, and temperatures in the teens by sunday and we live at the top of a steep hill, so i stocked up at the grocery store. i'll be using my crock pot for chili and beef stew and i'm going to bake an apple pie while drinking hot toddy's. tonight for dinner it's roasted potatoes and carrots, and sauteed spinach with a fried egg and parmesan.

if we really get snowed/iced in i might just try my hand at that no-knead bread...

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I've made a similar version of the biscuits from Gale Gand's "short & sweet" and used regular old all purpose flour with very good results.

i just baked a loaf of sweet potato bread and I am bringing that in to office tomorrow to share with my friends. If I don't get distracted from making something else, I might try making a tripe stew...yum...the "cheap cuts" or the "disgusting part" - I love it all.

snickitysnack, I used the White Lily flour. This is actually pretty easy to find in the Midwest; most grocery stores carry it. It must be harder all the way out in the Northwest, but if you're anywhere east of Missouri you shouldn't need to mail order it.

snickitysnack, This was taken from the White Lily Flour Q&A section, its essentially their recipe for their self rising flour:

How can I use Plain Flour in recipes recommending Self-Rising Flour?

Simply add 1-1/2 teaspoons of baking powder and 1/2 teaspoon of salt per cup of flour.

http://www.whitelily.com/FAQs.aspx#useplain

yesterday I was snowed in, so I tried macarons for a second time. They came out perfectly!! (I seriously impressed myself) i think the key is to really beat the heck out of your eggs. I made coffee flavored cookies, with dark chocolate ganache. Yum.

I also made a bacon wrapped meatloaf from fine cooking magazine. I hate meatloaf, but I actually really liked this recipe.

Not sure what else I'll be doing this weekend.

oooh thanks! I'm in NJ and I looked on their website and it's not sold around here. I'll try the homemade kind.

I'm making candy on Sunday! (Although those biscuits sure do look good!)

Are these baked in a regular pie plate or can you use a cast-iron skillet?
(I'm recommitting myself to cast iron this winter, it seems.)

anninva, do you mean the biscuits? You can bake those in just about any pan, I think. I used 8" round cake pans.

i made those biscuits for thanksgiving (using self-rising wondra). everyone asked who made them and then gave me mad compliments. one person said he usually drowns biscuits in gravy because they are too dry. but for these, he didn't want anything contaminating them because they were so good. high praise!