Sourdough Butter Biscuits

The best way to have your biscuits come out perfect, light & fluffy is to use sourdough starter in the ingredients.

Sourdough Butter Biscuits : Makes 6 – 8 biscuits.

Ingredients:

  • 1 cup of flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/3 cup of real butter — warmed to room temperature
  • 1 cup of sourdough starter (matured)

Directions:

  • Preheat oven to 425 degrees F.
  • In a medium to large bowl, sift together the flour, baking soda, baking powder & salt.
  • Cut the butter into the sifted ingredients. I use two butter knives to evenly “cut” the butter through the mixture.
  • Fold in your sourdough starter. Mix well.
  • Turn the dough out on a lightly floured surface.
  • Knead together until no longer “sticky”
  • Gently roll your dough keeping fairly thick.
  • Cut your biscuits out with a biscuit cutter. I use a canning jar ring, regular size.
  • Place on an ungreased baking sheet.
  • Bake for 12 min or until golden brown

This makes some of the lightest biscuits perfect for any side, meal or with jam & butter.

Rice Homestead Sourdough Butter Biscuits

Adding in herbs, garlic, cinnamon or other spices creates wonderful variations as well.

Until next time,

Mrs. Kay L. Rice

Pineapple Spice Bread

My husband comes up with the ideas, I make them a reality. This one turned out exceptionally well. Enjoy this newly created recipe from our homestead.

Ingredients:

  • 2 cups flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground ginger powder
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 cup crushed pineapple
  • 3 eggs, beaten
  • 2/3 cup oil
  • 1/4 cup real non salted butter, melted
  • 1/2 cup pineapple juice
  • 1 tsp real vanilla extract
  • 1 tsp rum flavoring
  • 1/4 cups sweet carrots shredded
  • 1 1/2 tbsp Bravado Spice Co brand Blueberry Ghost Pepper Sauce
  • 1 cup white sugar
  • 3/4 cup Brown sugar packed

Directions:

  • Preheat oven 350 degrees Farenheit. Grease & Flour large loaf pan or 9×13 cake pan.
  • Sift all dry ingredients together into a large mixing bowl. (Not the sugars)
  • In a separate bowl whip together the wet ingredients.
  • Add in the sugars the to the wet ingredients and stir until well mixed.
  • Fold the wet ingredients into the large bowl with the dry ingredients.
  • Add in your carrots and crushed pineapple. Mix well.
  • Pour into prepared pan.
  • Sprinkle sugar down the middle of batter in the loaf pan.
  • Bake for 45 min at 350 degrees F.
  • Check the loaf with placing a toothpick into the loaf. No batter should come back on the toothpick.
  • If not done, bake an add’l 5 minutes then repeat the toothpick test. Repeat until toothpick comes back clean (not wet).
  • Remove from oven
  • Allow to cool on a wire rack in the pan for 20 minutes.
  • After 20 minutes, remove the bread from the pan and allow to cool, bottom up, allowing any additional “moisture” to dry.
  • Turn over, slice & enjoy.
The Rice Homestead Pineapple Spice Bread
The consistency should be that of a moist dessert bread.

Enjoy & until next time,

Mrs. Kay Lynn Rice

Zucchini Bread

Ingredients:

  • 3 Cups Sifted flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup of whole milk
  • 1 cup of purified butter ( liquid)
  • 2 tsp real vanilla extract
  • 1 cup white sugar
  • 3/4 cup brown sugar
  • 1 large carrot shredded (I use a vegetable peeler to create ribbons)
  • 2 cups of zucchini shredded (press out liquid)

Directions

  1. Preheat oven to 350 degrees F.
  2. Grease & flour bread loaf pan (large) & set aside.
  3. In a large bowl sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Fold together until well mixed. Set aside.
  4. In a medium bowl whisk together the milk, purified butter,vanilla, white sugar and brown sugar.
  5. Fold in shredded zucchini and shredded carrots.
  6. Once well mixed. Pour wet ingredients into the dry ingredients. Stir until well blended.
  7. Pour batter into the greased & floured loaf pan.
  8. Bake at 350 degrees F for 1 hour or until a toothpick is inserted and comes out clean. **NOTE: I start checking at 45 minutes. Moisture in zucchini can change the baking time.
  9. Allow to cool in the pan for 20 minutes before releasing from the pan.
  10. Once done, sprinkle top with sugar & cinnamon.

Enjoy warm or cooled.

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Zucchini Bread

Until next time, Mrs. Kay Rice

The Rice Family Banana Dream Pie

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One of my husband’s absolute favorite pie that I make is my Banana Dream Pie.  Do you remember the old soda shop Banana Milkshakes or better yet the Banana Vanilla Wafer Pudding dessert from Sunday potlucks of years gone by?  Well, that is exactly what this tastes like.

Baking time:  15 min   |  Prep. Time:  30 min  |  Chill Time: Over night (min 2 hours)

The Rice Family Banana Dream Pie

Ingredients:

  • 1 box of mini vanilla wafers
  • 2 tsp of sugar
  • 3 bananas
  • 1 large box of banana instant pudding (Jell-o brand)
  • 1 1/2 cups of whole chilled milk
  • 1  8 oz. container of cool-whip topping
  • 1 stick (1/2 cup) real butter, melted (DO NOT USE MARGARINE!)
  • Fresh Fruit powder (or lemon juice) to keep the bananas from browning
  • 1 deep dish pie pan.

Directions:

  1. Preheat your oven to 325 F.
  2. Empty 3/4 of the box of mini vanilla wafers into a food processor and pulse until the consistency of gram cracker powder.

     

  3.  Mix together until crumbly but in “marbles”.
  4. Press into the pie pan, if a foil pan, fold the edges upward and press the crust evenly to the very edge.
  5. Bake the pie crust in the oven at 325 F for 13 to 15 minutes until there is a slight golden glow to the crust.  Do not over bake.
  6. Take out of the oven and let cool.
  7. Cut 2 bananas in thin slices and place the slices in a bag with a sprinkle of Fresh fruit or a touch of lemon juice and shake coating the banana slices.  This keeps your bananas from browning fast.20200131_201121.jpg
  8. Arrange your banana slices on the pie crust once the pie crust is cool.20200131_200649.jpg
  9. Set your pie crust to the side.
  10. In a large bowl add your Banana Instant Pudding and 1 1/2 cups of whole milk. Blend with a hand mixer until thick.  20200131_195454.jpg
  11. Add in all of the cool-whip EXCEPT for one big spoon full.  Mix into your pudding mix.
  12. Continue to mix until a thick creamy pie filling.
  13. Spoon over pie crust and banana slices, smoothing the top.20200131_200947.jpg
  14. Slice the 3rd banana and treat with Fresh Fruit/Lemon juice as you did for the pie base.
  15. Arrange cool-whip and banana slices over the top of the pie.
  16. With your remaining Mini Vanilla Wafers, create an edging around the edge.         IMG_20200131_202247_759.jpg
  17. Chill overnight or a minimum of 2 hours in your refrigerator, to finish firming up.

 

Serve and enjoy!

Until Next Time,

Mrs. Kay Rice

 

My Fruit Cake

myfruitcake

I have had requests for this yummy fruit cake several times. This is not the brick that gets passed around as the dreaded white elephant every year at the holidays. No, this is a recipe given to me by my Grandma and it is yummy!

It is also enjoyable ANY time of year! When I was little my favorite way to enjoy it was to have a slice slightly toasted and slathered with fresh butter (the real stuff). The preserves throughout really doesn’t need butter, but when you have southern family, EVERYTHING is better with butter!

Cook Time: 1 hour 30 minutes | Prep. Time: 2 hours (You can not rush awesomeness)

Ingredients:

  • 3/4 c butter
  • 2 c sugar
  • 4 eggs
  • 3 c flour
  • 1/2 tsp allspice, ground
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3/4 tsp baking soda
  • 1 c buttermilk – REAL Honest thick creamy butter milk!
  • 2/3 c cherry preserves — I make my own, perhaps next year I will use my cherry chipotle jam!
  • 2/3 c apricot preserves – I make my own
  • 2/3 c pineapple preserves – I make my own
  • 1 c pecans, in pieces
  • 1 tsp REAL vanilla extract

Directions:

  1. Preheat oven to 325F.
  2. Mix Buttermilk with Baking soda and set aside.
  3. Cream butter (or Margarine), Sugar, & eggs until light, Sift dry ingredients together and add creamed mixture alternately with buttermilk and baking soda mixture.
  4. Fold in the remaining ingredients.
  5. Bake in a large tube or bundt pan (You can also use the mini bundt pans for sharing sizes) for 1.5 hrs check at 1 hour at 325F. Cool in pan for 15 mins before removing.
  6. I also sprinkle a little powder sugar or some of my lemon sugar over the top for a look of a kiss of frost.

Now the best part! ENJOY! You may not want to share this fruit cake!

Until Next Time!

Chocolate Cream Pie

Recently I was asked to share my Chocolate Cream Pie recipe. As with nearly all my pies, this one comes straight from my Grandmama’s kitchen. It’s a tad labor intensive but so worth it. Make sure you read through to make sure you have everything you need before starting. Making custard based pies requires practice & patience. Enjoy.

Ingredients:

  • 2/3 cup sugar
  • 1/2 cup corn starch
  • 1/3 tsp salt
  • 2 cups whole milk scalded
  • 3 eggs
  • 2 tbsp real butter
  • 1 tsp real vanilla
  • 1/2 cup dark baking cocoa powder
  • 1 baked pie shell

Meringue topping

  • 2 egg whites beaten stiff
  • 1/4 cup sugar
  • 2 drops real vanilla

Directions

  1. Blend sugar, corn starch & salt.
  2. Heat milk stirring in cocoa, heat until scalded.
  3. Slowly stir in sugar mix to milk.
  4. Using a double boiler cook and stir over boiling water until mixture thickens.
  5. Add one third of mixture to well beaten egg yolks then stir egg yolks into custard.
  6. Stir and cook another 2 minutes.
  7. Remove from fire.
  8. Cool.
  9. Add butter & vanilla.
  10. Fold into custard evenly.
  11. Pour into baked pie shell.
  12. Cover with meringue & a sprinkle of cocoa powder.
  13. Place in oven 325°F to only brown the meringue slightly. Watch closely his does not take long.
  14. Cool.
  15. You can also top with whipped cream if you prefer.

Enjoy!

Until next time,

Mrs. Kay Lynn Rice

Pineapple Fluff Pie

This is a great simple pie to make. You do need at least 4 hours to chill.

Ingredients

  • 1 can of crushed pineapple (drained)
  • 1 cup of grated coconut shreds
  • 1 cup of whipped topping
  • 1 8 ounce package of softened cream cheese
  • 1 pkg instant lemon pudding mix
  • 1 Graham cracker crust

Directions

  1. Make sure you cream cheese is very soft.
  2. Using a mixer on low, fold in your pudding mix
  3. When well mixed, fold in by hand, 3/4 of the can of drained crushed pineapple.
  4. Fold in, by hand, the coconut shreds.
  5. Fold in the whipped topping by hand.
  6. Keep folding until well mixed.
  7. Pour into Graham cracker crust.
  8. Sprinkle remaining drained pineapple on top.
  9. Chill for a minimum of 4 hours. Overnight is best.

Enjoy. My husband also likes to eat this all mixed up with the crust throughout, this is referred to as “Pineapple Fluff” which in itself is a fantastic treat!

Until next time,

Mrs. Kay Lynn Rice 🍍

Lime Dream Pie

This is a simple no bake pie that is sure to wow and please. Perfect for Sunday company or a family gathering.

Ingredients:

  • 1/2 cup of real lime juice
  • 1 14 ounce can of sweetened condensed milk
  • 4 ounces cream cheese softened
  • 2 cups of whipped topping
  • 1 baked pastry pie shell
  • 3 drops of natural food coloring
  • Thin slice lime and extra whipped topping if you like.

Directions:

  1. Beat lime juice and condensed milk until well mixed.
  2. Fold in softened cream cheese. Fold until no lumps
  3. Fold in 2 cups whipped topping until no lumps.
  4. Add in 3 to 4 drops of natural green food coloring, stir until no white streaks. Add additional drops to your liking of color.
  5. Pour into baked pastry pie shell.
  6. Decorate with thin slices of lime dipped in sugar and or additional whipped cream.
  7. Refrigerate until serving.

Enjoy!

Until next time,

Mrs. Kay L. Rice

Triple Berry Cobbler

Nothing says home like an old fashioned cobbler.  They are quick to make and are eaten even faster!  The perfect dessert for a gathering or family.  Served with a scoop of vanilla ice cream while still warm and you will melt!

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Mrs. Rice’s Triple Blueberry Cobbler

Filling:

  • 4 cups of mixed berries.  I enjoy Raspberries, blueberries and black berries.  However, you can mix this up as you like.
  • 1 cup of raw honey
  • 1/2 cup of sugar
  • 2 tablespoons of corn starch
  1. In a very large bowl, mix your berries (with your hands) with the sugar and the corn starch.
  2. Once the berries are well coated, add in your honey.  Using a large wooden spoon, fold the berries so the honey coats well.
  3. Pour into a large casserole pan.

Pie Crust Top:

This is a very basic pie crust, and my husband says he prefers a “drop crust” which to me is not a cobbler, but to each his own.  A drop crust is like sweet drop dumplings, which I am not going to cover here.

  • 1 1/4 cups of lard
  • 3 cups of flour
  • 1 tbsp of sugar
  • a pinch of salt
  • 1 to 2 tbsp of water
  1. In a large bowl add your flower, sugar and salt.
  2. Add in your lard and “cut” into the flour mixture (I use two butter knives to cut) until there are “marble sized” balls.
  3. Finish mixing with your hands, adding in the water if need be.  You do not want your dough too dry or too wet.
  4. Using parchment paper, sprinkle some flour on the bottom parchment paper add the ball of dough, a dusting of flour on the top and the top parchment paper.
  5. Use a rolling pen to to roll until thin and wide and long enough to cover your casserole dish corner to corner on the inside (not over the edges).
  6. Add the dough to the top of your fruit.
  7. Cut slits or designs into the top of your crust so the juices can nicely escape and not cause an overflow on the edges.
  8. Sprinkle the crust with a light dusting of sugar.
  9. Bake at 350 degrees for one hour or until the crust has a pretty golden glow to it.

Serve hot or cold.  Warm with vanilla ice cream is my ultimate favorite.

Until next time,

Mrs. Kay L. Rice

 

Sour Dough Biscuits

I nearly always have sour dough starter fermenting in our kitchen. It adds up quickly. A great way to use the starter without baking bread is to make biscuits.

Ingredients

  • 1/3 cup of real butter softened
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 cup flour
  • 1/4 tsp salt
  • 1 cup sour dough starter

Directions

  • Preheat oven to 425 F
  • Line your cookie sheet with parchment paper. This helps prevent burning on the bottom.
  • Mix all ingredients together until well mixed.
  • Sprinkle some flour on your board.
  • Roll slightly with a rolling pin. You don’t want thin biscuits.
  • Cut circles with a round cookie or biscuit cutter. I prefer to use a canning ring.
  • Place on parchment papered pan.
  • Bake for 15 min
  • Serve hot or cooled.

Makes 4 large or 7 small biscuits.

Enjoy and until next time,

Mrs. Kay Lynn Rice