Cooking – How to Freeze Bake Ahead Homemade Pies


Some traditions are passed on to you, and then there are traditions you create. A tradition I have created is organizing a Thanksgiving dinner each year for my closest friends and relatives. I have done this for the last 18 years, and I have enjoyed every Thanksgiving dinner more than the one before. It is because I have become something of an expert over the years. I understand the importance of planning and organizing things in advance.

The holiday season is around the corner, and most of you will be welcoming guests into your house. No holidays are complete without a good pie. This blog is dedicated to all those house chefs who are worried about how they will manage to make a pie while entertaining all the guests. Read on to know how you can make your life easier by freezing and baking pies in advance.

How to Freeze a Homemade Pie

If you are planning to make a homemade pie in advance and freeze it, follow these simple steps.

Pick a Fruit-Based Pie Recipe

If you are going to make and freeze pie weeks or months in advance, I recommend you to pick a fruit-based pie recipe. While fruit-based pie recipes freeze well and retain the texture and flavor of the ingredients used, custard pies become soggy and lose their flavor if frozen and stored for long. Apart from fresh fruit pies, chocolate and mince pies also freeze well. Another thing that you must remember is: always use quality ingredients if you plan to freeze the cake you are making as excellent quality ingredients do not lose their flavor over time.

Assemble and Wrap The Pie

Once you have decided on the recipe and have all the ingredients, it’s time to assemble the pie and make it ready for freezing. Take a pie pan (aluminum or disposable are recommend) and cover it with the pie crust dough. Once done, add the filling and the thickener to the bottom crust of the pie. Next, place another layer of the dough and top it with another layer of the filling. Fold the edges of the pie into whatever shape you want to give it. Once your pie is assembled, you must wrap it properly. This is the area where many people make mistakes. Before freezing, the pie must be wrapped in at least two layers of plastic wrap, and any air present between the pie and wrapping must be diffused out. Add another layer of aluminum foil wrap on top. Creating a double-layered wrapping is vital to protect your pie from any moisture present. Freeze the pie. Your frozen pie will stay good for up to three months.

Tips on How to Freeze Homemade Pie and Mistakes to Avoid

If you are planning to host a large gathering, it is a good idea to make a pie in advance and freeze it. Here are a few tips to make your pie taste good and the mistakes to avoid while freezing it.

  • It is possible to freeze both baked as well as unbaked pies. While unbaked pies stay good for up to three months, baked pies can be used for up to four months. However, pies that are first baked and frozen often lose their authentic taste. Thus, it is always a better idea to freeze an unbaked pie.
  • Remove the pie from the freezer, take off all the wrappings, and place the pie directly into the preheated oven. For best taste, line the baking dish with some egg wash and sprinkle raw sugar on the top of the pie. The egg wash will give your pie a beautiful brownish golden color, and the sugar will add to its rich flavor.
  • Depending on the kind of pie you are making, add 20 to 25 minutes to the baking time given in the recipe. Since the pie is frozen, you will have to provide it with some extra time to bake.
  • Sometimes people freeze their pie with the icing on top. If you are planning to add any icing or decorations, do not add them while freezing. The best time to add these is right before you bake your pie.

Freezing pie and storing it is any day a good idea. Many chefs do it. If you are going to freeze your pie, be careful about the ingredients you are using. Also, make sure you have wrapped your pie well, and it is guarded well against any moisture in the surrounding air.

How to Freeze a Homemade Pie: A Guide on Freezing Homemade Pies


One of the frequently asked questions is, “Can homemade pies be frozen? Well, the appropriate answer is Yes! Pies made at home can freeze wonderfully. There are several reasons to freeze your pies; for instance, you could be preparing pies in advance for a family dinner, an upcoming holiday, or looking to store some to eat later on. Regardless of the reason, the guide below is a recipe for enthralling freezing results.

we use the same baking method and ingredients most people use at home to roast our pies. Therefore, the steps below can apply for all our pies, and those baked similarly.


  • Make and bake your pie in using disposal/recyclable pies pans.
  • After baking the until the pie is completely done, remove the pie from the oven and cool on a rack. Please ensure that the pie cools completely before proceeding.
  • Using an airtight freezer bag or plastic wrap, wrap and seal the cooled pie.
  • Place the wrapped pie in a freezer. To freeze thoroughly may take 24 hours or a little longer to freeze the pie fully.

Cook’s Note:

  • Pies take approximately 8 hours to cool fully. Checking on cool time guidelines is essential for the best results.

Storage Half-Life

When it comes to the storage half-life, you will get different estimates on how long the frozen pies can last. However, from our vast experience, we recommend the following time limits. Note that we have estimated the shortest period. Therefore, you can leave it for quite a little longer without worrying about its safety for consumption.

  • Frozen fruit pies are best served within six months.
  • Custard based pies should be served within three months once frozen.

Defrosting and Serving

If you check various sources, two main methods can be used to defrost and serve frozen homemade pies. Both methods work exceptionally well, but we like one of the methods since it is relatively convenient.

First Defrosting Method

  • Pre-warm the oven to more than 300.
  • Remove the pie from the freezer and unwrap the pie.
  • Remove any accumulated frost common on the top side of the pie.
  • Place the frozen pie in a baking sheet and place it in the preheated oven.

The baking times vary, so verifying doneness is essential. An easy way to check whether or not a pie is ready is to insert a knife to the center, remove and feel the temperature of the knife tip using your finger. If the knife is warm, your pie is ready for consumption. That said, the various baking times include;

  • 5” pie takes between 15 to 30 minutes
  • 7” pie takes between 30 to 50 minutes
  • 10” pie takes between 40 to 70 minutes.

Let the pie cool then serve.

Second Defrosting Method

This method takes much more time compared to the first method.

  • As usual, take out the frozen pie from the freezer and leave it for at least 5 to 6 hours
  • Unlike the first method, don’t remove the plastic wraps or airtight freezer bag. Defrost the pie with the wraps on it for approximately 4 to 5 hours or to room temperature. Doing this allows condensation to occur outside the plastic wrap instead of forming on the pie’s crust.
  • Once condensed, unwrap the pie and put it on a baking sheet.
  • Place the pie to heat in the oven for 30 minutes at 300. Note that the timing applies to all pies regardless of the size.
  • Remove the pie from the oven, place on a rack, and let the pie cool and serve.

Pie Freezing Do’s and Don’ts

Freezing pies can be as simple as the guide outlines above. However, there are some things to note when freezing your pie. Below are common dos and don’ts when freezing a pie.

  • Do label the pies with descriptions and dates of placing them in the freezer.
  • Do store the pies together and with other similar foods in the freezer.
  • Do freeze pies in individual portions, which makes it easy to thaw only what you need and shortens thawing time.
  • Do leave some air between the wrapped pies, which allows air to circulate freely.
  • Don’t freeze the pies while hot. Make sure that they cool before putting them in a freezer.
  • Don’t use extra-large containers.
  • Do squeeze all the extra air from freezer bags used to wrap the pie before sealing.

There you have it. We hope this guide will help you achieve better-frozen homemade pies. Observe the dos and don’ts for better results.

Apple Galette (Pie) Recipe


This apple galette is really nice way to use a couple of apples to make a rustic, free form, tart which uses honey rather than processed sugar.

Apple Galette Recipe Ingredients

For dough

  • Flour – 250 gr (8 oz) (12 lb.)
  • Pinch of salt
  • Vegetable oil – 50 ml (2 fl. oz)
  • Warm water – 150 ml (5 fl. oz) (14 pint)

For filling

  • Apple – 2
  • Coconut oil, cooking oil or shortening – 2 tbsp
  • Honey – 2 tbsp
  • Cinnamon – 0,5
  • Lemon juice – 1 tbsp.

Apple Galette Recipe Directions

Preheat oven

  • Preheat oven to 180С350F4 gas mark

Prepare the dough.

  • Put flour in a mixing bowl
  • add water, a pinch of salt and vegetable oil
  • Mix, until smooth, soft and viscous dough. (Dough should not stick to hands if it sticks -add a bit more flour, if too dry crumbles – add a bit of water)

Prepare the filling

  • Peel apples, if desired.
  • Core and slice apples
  • Put the cooking oil, apples, honey, and cinnamon into a pan.
  • Heat on medium low until apples are soft.
  • Set apple mixture aside

Roll Out Dough And Assemble Galette

  • Roll out the dough to desired sized on lightly floured surface
  • Place parchment paper on baking sheet or stone
  • Move shaped dough to parchment paper
  • Put apple mixture in center of dough, spreading it evenly, but leaving room to fold edges og dough
  • Fold the edge of dough.

Baking Galette

  • Place baking sheet or stone on center shelf of oven
  • Bake at 180С350F4 gas mark for about 40 minutes, until center is bubbling, and crust is golden brown.
  • Set on cooling rack to cool


  • 4 portions

Recipe – Buttery Baked Carrots


I found this recipe in one of my old cookbooks from the 1940s and it makes a quick and easy side when the weather is cool in the fall and winter. Especially, when you need to put a side dish on the table for a holiday celebration like Thanksgiving or Christmas. This can be a really easy side dish to make, if you take advantage of the shortcut method and replace the grating stage with matchstick carrots which simplifies the process and saves time.

Buttery Baked Carrots Ingredients

  • 2 lbs. Fresh Carrots
  • ½ cup Maple Blended Syrup
  • ½ cup Butter or Margarine, Melted
  • ½ tsp. Salt (Optional)
  • ½ Pepper (Optional)
  • ½ tsp. Cinnamon (Optional)

Buttery Baked Carrots Recipe Directions

  • Preheat oven to 350 degrees Fahrenheit
  • Wash, peel and coarsely grate 2 lbs. fresh carrots, to measure 8 cups.
  • Place grated carrots in a 2 1/2- to 3 qt. Casserole pa
  • Add maple syrup
  • Add melted butter or margarine
  • Add salt, pepper, and cinnamon.
  • Toss gently until thoroughly coated
  • Place in oven to bake, covered
  • Use a pair of tongs to stir after about 15 minutes.
  • Return to oven for final 15 minutes, until carrots are tender
  • Stir before serving.

Buttery Baked Carrots Servings

  • Serves 6 to 8.

Buttery Baked Carrots Notes

  • Turnips, rutabaga or parsnips provide ideal alternates to the carrots in this delicious recipe
  • As a shortcut, the grated carrots can be replaced with matchstick carrots, which is a serious time saver.

Recipe – Slow Cooker Ham Hock Kettle Beans


This recipe is the epitome of home comfort food.  With a bit of cornbread and a tab of unsalted butter mix in my bowl, this is one of my favorite breakfasts. Although, most people will think of it as a dinner dish.

Ham Hook Kettle Bean Ingredients

  • 1-pound pinto beans
  • 1/2 large onion, minced, (about 3/4 cup)
  • 3 celery stalks, diced (about 1 cup) (optional)
  • 1 medium carrot, diced (about ½ cup)  (optional)
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 large smoked ham hock
  • 6 to 8 cups of chicken broth, vegetable broth, or water
  • 2 teaspoon blended chili powder  (optional)
  • 1 tablespoon ham base (optional)
  • 1 cup chopped ham hock or 1 large whole ham hock
  • Salt and pepper, to taste (optional)

Ham Hook Kettle Bean Directions

  • Glean the beans removing any foreign items like stones, dirt clods, bits of leaves, twigs, etc.
  • Wash the beans in cool water by covering the beans with water and stirring them. Then carefully dump off the water letting any small bit’s flow away with the water. This process should be repeated until the water remains clear and clean.
  • Cook’s Note: I usually wash my beans in the slow cooker pot to save on dishes.
  • Add the beans, onions, celery, carrots, garlic, bay leaf, blended chili powder, hame base, and ham hock to the empty slow cooker.
  • Fill the slow cooker with 6 to 8 cups of chicken broth, vegetable broth or water, but no more than a ½ inch from the top, so, it will not boil over.
  • Cook’s Note: to expedite the cooking process, I usually heat the broth in the microwave a couple of cups at a time and poor the broth in the slow cooker.
  • Cover and slow cook for 5 ½ -6½ hours on high, or 7 ½ -8½ hours on low until beans have softened and begin to fall apart.
  • Cook’s Note: I usually put the beans on in the early evening on high, when retiring for the night, I turn the slow cooker down to low for the night; adding broth, if necessary to ensure the beans will not run dry during the night.
  • Remove the bay leaf; also, remove the ham hock bone and skin from the slow cooker and strip off any meat. Chop any large pieces of meat, which you see and add back into the slow cooker.
  • Salt and pepper, to taste if desired.

Recipe – Classic Cherry Pie


Classic cherry pie is one of the much-loved summertime pies. You don’t need special ingredients, and the pie is deliciously satisfying with fresh filling and the flakiest lattice crust. Follow this classic cherry pie recipe and see how easy it is to make a tasty pie.

Basic Recipe Information

  • Approximate prep time: 25 minutes
  • Approximate cooking time: 1 hour
  • Servings: 6-8 Pieces

Required equipment

  • Oven
  • 9-inch pie pan
  • Mixing bowl
  • Large saucepan
  • Rolling pin
  • Whisk
  • Sharp knife
  • Measuring spoons and cups


Before we list the ingredients, let’s briefly talk about the cherries. The amount of sugar and lemon juice in the classic cherry pie recipe will differ depending on the type of cherries you use ( sweet or tart berries). You can use pitted fresh or frozen cherries, but the latter should be well thawed and drained.

For 2 1/2 lbs of sweet cherries (5 cups), you will need 3/4 cup (150g) of granulated sugar. When it comes to sour cherries, you increase the sugar to 1 cup (200g).

With sweet cherries, you will need 2 tablespoons of lemon juice. If it is the tart cherries, you will use 1 1/2 teaspoons.

Other classic cherry pie ingredients include:

  • 3 tablespoons (22.5 g) cornstarch
  • 1/4 teaspoon salt
  • 1 tablespoon (13g) vanilla extract
  • 2 tablespoons (28 g) unsalted butter
  • 1 tablespoon coarse sugar, to sprinkle
  • 2 pie crusts (if box frozen, thaw)
  • Milk for brushing crust

Preparation Directions

Step 1: Prepare the cherry filling.

Put 3 cups of the cherries in a large saucepan. Add in sugar, corn starch, salt, lemon juice, and vanilla extract. Whisk thoroughly. Cook while stirring the cherry filling over medium heat for approximately 6 to 8 minutes, or until it starts to thicken. Take the saucepan from the heat and transfer the filling to a mixing bowl. In the bowl, add the remaining cherries and stir to combine. Let the mixture cool.

Step 2: Transfer one pie crust to the pan.

Roll the crust on a floured surface as the cherry filling cools to make it a 13-inch diameter circle. Unroll it and gently place it over the 9-ich pie pan. Using a sharp knife, trim the edges so that the crust fits well in the pan.

Step 3: Prepare for baking.

Preheat the oven to 3750F. Line up a rimmed baking sheet with bakery paper for even baking and adjust the rack to the lower third.

Step 4: Pour in the cherry filling.

Transfer the filling into the pie crust on the pan. Makes sure to spread the mixture evenly, and then place dots of butter on top.

Step 5: Prepare the second pie crust.

Unroll and cut the crust into 3/4 to 1-inch strips with a sharp knife. Organize the pieces to form a lattice pattern on top of the pie. Merge the edges with the base pie crust. Then, make a few slits in the middle of the top crust. Well, this will allow steam to escape when baking the classic cherry pie.

Step 6: Sprinkle coarse sugar.

Brush the top of the pie crust with a small amount of milk before sprinkling the sugar.

Step 7: Bake.

Place your cherry pie on the baking sheet. Place on the center shelf and Bake at 3750F until you see the crust turn golden brown. You will also see bubbles through the slits. Baking your classic cherry pie should take 40 minutes to 1 hour.

Once cooked, remove the pie from the oven and wait for at least four hours for the dish to cool on a wire cooling rack before serving.

How to serve and garnish

Once cooled, slice the pie and pair it with vanilla ice cream. If desired, you can sprinkle a little powdered sugar over it to garnish.

Classic Cherry Pie

Recipe – Blackberry Pie Bars


With blackberry showing up in the fields and in the grocery stores, here’s a quick and easy way to put a nice treat on the dinner table or just have a nice snack.

Blackberry Pie Bars Ingredients

  • 3 cups all-purpose flour (385g/13.5 OZ)
  • 1 1/2 cups sugar, divided (300g/ 10.6OZ)
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Zest and juice of one lemon, divided
  • 1 cup (2 sticks) cold unsalted butter, cut into 1-inch slices (230g/8 OZ)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 4 cups fresh blackberries (440g/16 OZ)
  • 4 teaspoons cornstarch

Blackberry Pie Bars Cooking Directions

  • Preheat the oven to 190°C (375°F).
  • Grease a 9×13-inch pan.
  • In a food processor, pulse together flour, 1 cup of sugar, baking powder, cinnamon salt and lemon zest.
  • Add the butter, egg and vanilla extra. Pulsing until dough is crumbly. Pat half of dough into the bottom of the prepared pan, saving the remaining dough for the topping.
  • In a medium bowl, stir together the remaining 1/2 cup sugar, cornstarch, and lemon juice. Gently mix in the blackberries. Sprinkle the blackberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
  • Bake in preheated oven for about 45 minutes, or until top is slightly brown (you are only looking for the top to slightly brown, if you cook for too long – the bottom will burn).
  • Cool completely before cutting into squares. Store in an airtight container.


  •  12 Blackberry Pie Bars

Recipe – Raspberry Rhubarb Refrigerator Jam


Raspberry rhubarb is a great fruit for pies and compotes. But if you’re into cooking and want to really impress your family and guests, you should consider trying out this delicious fruit. It’s a fruit that’s popular because of the taste and texture and its somewhat delicate flavor. This fruit doesn’t have quite as much flavor as other fruits in jams and jellies, but it has a surprising amount of tartness. That’s why it’s great for blending into fruit-based sauces or even melting over some ice. This allows you to take it anywhere you might need a great fruit-based dessert.

You can use raspberry rhubarb in all kinds of different recipes. If you’re already using it in pies and fruit-based desserts, you may be missing out on a wonderful way to eat it. But if you’re not quite ready to try the fruit in its own right, you can still get great-tasting popsicles and pies made from the rhubarb.

Even if you don’t exactly consider yourself a “great” cook, giving raspberry rhubarb a try should be a fairly simple process. The tartness of the fruit will be a welcome change from any other fruits in a recipe, and once you’ve tried it, you’ll probably be able to incorporate more of it into your eating plan. The great taste of berries is one reason people tend to go with them so often when making pie and fruit-based dessert recipes. Giving it a shot and finding out what you’re really missing will make your next dessert recipe that much better.

Here is a quick recipe and easy refrigerator Jam that can be put on pancakes, scones, biscuits quickbreads or a peanut butter and jelly sandwich.


  • 6 cups sliced fresh or frozen rhubarb (600g/21.3OZ)
  • 4 cups sugar (500g/18OZ)
  • 1 package raspberry gelatin (6 ounces)
  • 1 can raspberry pie filling (21 ounces)

Preparation Directions

  • Combine rhubarb and sugar in a saucepan; cover and let stand overnight.
  • The next day, simmer, uncovered, until rhubarb is tender, about 30 minutes.
  • Stir in gelatin and pie filling. Bring to a boil.
  • Remove from the heat; cool.
  • Pack in containers and refrigerate or freeze until ready to serve.

Cooking – How to Blind-Baking a Pie Crust


The whole idea of pie crust blind baking may sound somewhat daunting to the inexperienced or anybody without proper baking tutorials. But if you are preparing for Thanksgiving and you are already feeling scared by the notion of baking an entire pie, then I am here to help! Learning how to blind bake is no more than allowing the pie crust to bake within a short time frame before adding the fillings. It is a straightforward procedure made simpler once you learn the crucial stages. Now let’s take a little time to understand more.

How to Blind Bake

All we are discussing here is about, how to bake the pie crust before the addition of your filling. You may be anxious to know why we do not just toss the crust into the oven without any additions — my response would be that during the baking process of the crust, series of steam makes the pastry layers to swell. The swelling is usually very uncooperative especially when the ultimate aim is to add fillings to the pie. Both faces of the pie crust will correspondingly sag after which they begin to crisp, producing a less striking effect. The perfect solution from our pie crust baking tutorials is to line the pies not yet baked with aluminum foil or parchment and press down for the lower part to not puff while avoiding slouch on the sides. You can get individual bargain pie weights, especially for this purpose. You can make use of dry beans (approximately one-half pounds), or you can get a little adventurous by making use of pennies from your savings jar.

With the edges turning golden, it implies the pie crust is ready. You can take away all weights and allow the baking of the pie crust to take a little more time. For a partly baked pie crust, you need the lower part to appear dry and chipped, but still maintaining its pale look. For a wholly baked pie crust, wait for the lower part to have a light golden appearance. The whole baking process would not take more time, ranging from 15 minutes to 25 minutes.

When is Blind Baking a Pie Crust Required?

Occasionally, Pie crust is necessary for Thanksgiving. On regular days, they are two periods when blind-baked pie crust is essential. These two periods are when:

  • making custard pie, and
  • using A no-bake (icebox) pie or cheesecake filling.

With custard pie, similar to pumpkin pie, moistness in the pie filling can turn the crust damp before it gets to the baking period. Blind baking till it is half-baked aids it in staying solid. With unbaked pie filling, similar to French silk pie, it only ensures the crust wholly bakes before the filling addition.

But do not fear much, with our baking tutorials you do not have to predict so often. Every recipe will practically always let you know if blind baking is essential. If you found a recipe with directions for a “cooled and cooked” pie crust, it is merely an alternative signal that you would need-blind baking for the crust beforehand.

Docking Or Weighting The Pie Crust

You may also find some baking tutorials that demand blind bake through “docking” as an alternative to pie weights. Docking is puncturing around the crust with the teeth of a fork. The tiny holes permit for the escape of steam, thwarting it from puffing, and provides the benefit of being faster and less frilly than making use of pie weights.

In my opinion, I still prefer the use of pie weights due to the additional support they provide as the baking takes place. If you use a very liquid filling, there is the possibility of having the filling seep into any tiny holes making the crust mushy.

Is This All That Is Required for Me to Know?

Well, Yes! For the pie crust, these are the initial stages of blind baking tutorials and also for other recipes you find. So, whenever you want to enjoy some Thanksgiving or other special occasions, blind baking pie crust is always a welcome idea.

I want to believe you learned a thing or two from my baking tutorials, feel free to start practicing and improve your baking skills!!

How to Blind-Baking a Pie Crust

Recipe – Cheddar Cheese Biscuit


Cheddar cheese biscuit is a rich, tasty biscuit that conveys a mild taste of cheddar. Amazingly, they are made of just three ingredients: self-rising flour, cream, and cheddar cheese.

Self-rising flour, an unbleached blend of soft wheat flour and baking soda with a touch of salt not only yields soft and tender biscuits but also saves you time in the kitchen as you have two fewer ingredients to mix in. Apart from this convenience of having fewer ingredients to work with, self-rising flour has the advantage of imparting a tender texture to biscuits. This flour has the uniqueness of being softer and more finely-milled than all-purpose flour, a quality that makes it particularly suitable for making biscuits. It has lower-protein than all-purpose flour.

The cheddar ingredient is the cheese that is slightly crumbly, yet still moist and sharp enough to give a pleasant tang.

The heavy cream ingredient replaces the butter and milk that’s typical of traditional biscuits because it has the ideal ratio of water to fat in it to form a biscuit that has just enough structure to hold together as well as limit gluten development enough to keep the biscuits light and tender. More so, with the fats found in liquid cream and that found in solid butter is basically identical, the heavy cream ingredient in these biscuits end up giving it a rich buttery flavor even though there’s technically no butter in them at all.

Cheddar cheese biscuit if baked, cooled and served later same day are still tender/crusty – unlike most biscuits that tend to stiffen up fast once they cool.

Recipe Ingredients:


US measurement

Metric measurement

Flour, self-rising2 cups (8 ounces)226g
Cheddar cheese1 cup (4 ounces)113g
Heavy cream1 cup227g

Recipe Instruction:

Preheat The Oven:

  • Begin by preheating your oven to 425 degrees F while you line the baking sheet with parchment paper.

Gather The Ingredients:

  • Gather equal parts of flour and cheese by weight.
  • Also, gather half as much cream by weight.

Prepare The Dough:

The dough can be prepared either by using a food processor or the hands:

Using a food processor:

  • Get the cheese cut into few chunks.
  • Put the cut cheese and dough into the work bowl of the food processor.
  • Process until you have a smooth mixture (the cheese gets finely chopped).
  • Add the cream until you have a cohesive

Using your hands:

  • Grate or shred the cheese and toss it together with the flour.
  • Add the cream as you stir to make a cohesive

Transfer & Cut:

  • Transfer the dough to a lightly floured work surface.
  • Pat the dough into ¾-inch to 1-inch thick, being mindful of the fact that the thicker the disc, the taller the biscuits will turn out.
  • With a 2-inch round biscuit cutter, cut rounds.

Baker’s Note: Sharp cutters work best and yield the highest-rising biscuits as they easily slice quickly and cleanly through the dough with no mashed-down edges or sorry-looking biscuits either.  Drinking glasses squash the sides of the biscuits causing them to rise unevenly and poorly.

  • Have the cut-out dough placed on an ungreased or parchment-lined baking sheet.

Baker’s Note: Placing the cut-out dough close together, with their sides nearly touching in the baking sheets makes for soft-sided biscuits.

Bake The Biscuits:

  • Brush the biscuits’ tops with either cream or milk (butter) and place in the oven.
  • Bake for about 15-18minutes or until they turn golden brown in color.
  • Remove them from oven and serve at once.


  • The recipe yields 12-17 medium 2-inch biscuits.

How Best To Serve The Biscuits

  • It’s best eaten hot and fresh from the oven all by itself or served with ham, egg or bacon for breakfast, and totally satisfies.
  • Can be served warm. If older than 24 hours, drape them with foil and reheat for 10 minutes in a 350 degrees F oven before serving.
  • It can be served as an accompaniment to a salad lunch.
  • Serving it with a slice of freshly-picked, sun-warmed tomato will do quite nicely.
  • Serve with a pat of butter for brunches.
  • Can be served with gravy and fried chicken.
  • Topping your biscuits with Mushroom Sauce gives you a fantastic creamy meal.
  • Eating these biscuits with scrambled eggs makes it a quick meal that you can eat on the go.
  • You can set the fresh biscuits right on top of your bowl of soup as you break off little bits with every spoonful.
  • Smother your biscuits in smoky baked beans and enjoy!

How To Store The Biscuits

  • As a rule, store the biscuits under refrigeration.
  • It can also be left out at room temperature for some hours.

How Long To Store

  • At room temperature: Several hours.
  • Under refrigeration: Up to one month.

Some Useful Tips

  • Using a top-quality, extra-sharp cheddar such as Cabot Extra Sharp or Seriously Sharp makes for best cheese flavor.
  • Add about ¼ cup of Vermont Cheese powder alongside the flour if you need extra cheesy biscuits.
  • You can also make these cheddar cheese biscuits with light cream, half & half, whole milk, reduced-fat milk or skim milk. The difference is that the lower down the scale you go, the lesser the liquid needed to form cohesive dough; and again, the less tender the biscuits will turn out.
  • To make more or fewer biscuits, the cheddar cheese recipe can be scaled up or down. Only be sure to adhere to the formula: Equal parts of flour and cream by weight; half as much cheese by weight.
  • The baking powder built into self-rising flour is the non-aluminum type of baking powder that does not lend the little bit of extra flavor that regular/commercial baking powder usually imparts to baked goods.

If there is no self-rising flour on hand, adjust your recipe thus:

  • Reduce your all-purpose flour by 2 tablespoons less.
  • Add one tablespoon baking powder.
  • Add one teaspoon salt.

Recipe – Carrot Cake With Lemon Glaze


Carrot cake is ubiquitous in the U.S. and comes in as many variations as anyone might want.  Usually, in some form of a layer cake.  This carrot cake recipe is intended to be easy to prepare, and by using a quick and easy glaze, rather than frosting, it has a bit of the traditional American Cottage Pudding feel to it.  Here to hoping it finds its way to your table.

Carrot Cake Ingredients

For Cake

  • Carrot – 375 gr (12 oz ) (3/4 lb)
  • Eggs – 4 pieces
  • Sugar – 150 gr (5 oz) (12 lb)
  • vanilla sugar – 15 gr ( 12 oz)
  • Vegetable oil – 100 ml (13 cap) (3fl)
  • Cinnamon – 1-2 tsp (5-10 gr)
  • Salt – 0,5 tsp (2,5 gr)
  • Baking powder – 15 gr ( 12 oz)
  • Flour – 350gr (12 oz) (3/4 lb)

For glaze

  • powdered sugar 125gr (4 oz n) (1/4 lb)
  • lemon juice 1 tbs (0.5 fl oz)

Carrot Cake Directions

  • Carrots grate on a large grater or grind in a food processor.
  • Combine eggs with sugar and vanilla sugar and salt mix with a mixer until smooth white lush mass.
  • Add the egg mixture to the grated carrot.
  • Add the cinnamon baking powder and vegetable oil to the eggs and carrots.

Cook’s Note:

If desired, you can add spices such as cardamom and dry ginger, as well as dried fruits (raisins, dried apricots and so on).

  • Add the well-sieved flour and fold in until smooth

Cook’s Note:

When sifted, the flour is well saturated with oxygen, and the cake becomes lusher.

Prepare a baking dish

  • Coat the baking dish with vegetable oil, butter, or shortening, and sprinkle in flour or cocoa, so, that the cake does not stick to the bottom and sides of the dish; or line use baking paper.
  • Preheat your oven to 180C/350F/4 gas

Once preheated, bake for approximately 35-40 minutes, and the top is a lite golden brown. Check doneness by inserting a wooden toothpick near the center of the cake, when removed the toothpick should come out clean and dry (absent of uncooked cake mix)

  • Remove from oven and allow to cool on a rack or heat tolerant service.

Prepare lemon glaze to decorate the Cake.

  • To make the Lemon glaze, mix lemon juice with powdered sugar until uniform
  • Once your cake has cooled completely, top it with the with glaze. You can leave it out protected or in the refrigerator overnight, to allow the glaze to distribute evenly and to soak into the cake, somewhat to make the cake moist and delicious. Bon Appetit!

What Is A Parfait?

Yogurt Parfait

What Is A Parfait?

  • The word Parfait comes originally from French, meaning ‘perfect’ and appears in everyday use in English around 1890. The definition of a Parfait depends on how formal you want to be in the description, so, here are few definitions.

The Traditional Definition Of A Parfait

  • The traditional Parfait is a frozen dessert made with cream, eggs, and sugar.

The American Definition

  • The American approach is a looser approach to the Parfait is often some form of ice cream or other daily (e.g., Yogurt, Cottage Cheese, etc.) layered variety fruits, syrups, cereals, nuts and whipped cream.

How Long Can You Store Riced Cauliflower?


You have purchased your cauliflower and you’ve got your appliances and utensils out, so, you might as well go ahead and fix a large batch of riced cauliflower.  Once you’ve made that large batch of riced cauliflower, it leads to the question, how long can I store riced cauliflower? So, here are a few quick notes about storing riced cauliflower which may be helpful.

Storing Riced Cauliflower In The Refrigerator

  • Raw riced cauliflower may be stored up to a week (seven days). Once cooked, riced cauliflower can be stored an additional three or four days, if rapidly cooled and place in the refrigerator immediately. Obviously, Riced cauliflower should be stored in the refrigerator in a sealed container.

Storing Riced Cauliflower In The Freezer

  • Riced cauliflower may be frozen and stored up to a year. If you choose to make large batch riced cauliflower and freeze it, I recommend that you freeze in meal size packages. Additionally, once you’ve packaged your cauliflower, you should freeze it laying flat. This will make it more stackable and save space in your freezer.

How To Make Riced Cauliflower Rice


Riced cauliflower is simple to prepare and with a little creativity a versatile supplement to your meal making. Riced cauliflower may be substituted for rice and such things as soups or used to stretch foods, especially, almost homemade dishes. For example, if your family likes rice or mashed potatoes which you want to stretch or would like to reduce the calories of each serving adding riced cauliflower in moderation, of course, will do this very nicely.

How to make cauliflower rice

Two Prepare Your Cauliflower For The Food Processor

This is a quick and easy task, basically, stripping it down and cutting into the usable pieces for easy chopping by the food processor, which consists of:

  • washer cauliflower with warmish water
  • on a cutting board with a large sturdy knife, chop off the leaves and the hard center stalk
  • cut the cauliflower into 1-2 inch florets.

How to Make Cauliflower Rice

To convert your florets to riced cauliflower you can use a food processor. I find food processors fast and easy and here are the essential steps:

  • Put the florets into a food processor.
  • For smaller food processors, you may need to do this into multiple small batches.
  • Don’t overfill your food processor. For best results feel your food processor to about the center of the slicing blade. Otherwise, you may end up with large pieces which need to be cleaned out and reprocessed.
  • Pulse your food processor several times until it arrives at the size and consistency you desire, usually, about the size of sushi rice grains. At least, that’s the size I use since I don’t really cook with long grain rice.

Cooking Note

alternatively, you can use a hand grater or high-speed blender to riced cauliflower as well, but usually, the results are not quite the same.

Shopping Note

I’ve not had any difficulty finding frozen riced cauliflower in the local grocery stores and it can be a timesaver if you prefer not to do a couple of bulk batches on a weekend or on a given day. Also, if you don’t have the time, tools, or desire to make riced cauliflower yourself the grocery store version can be a real timesaver and still provide a healthy food alternative. When working with frozen riced cauliflower from the grocery store I usually either let it fall in the refrigerator until ready to use it or give it a quick spin in the microwave according to the instructions on the package before including it in my other dishes which I may be preparing.

Uses of riced cauliflower

I find riced cauliflower to be exceptionally useful and I use it in any number of ways so here’s a quick list of some of the ways that I have used it:

  • adding rice cauliflower to my rice cooker on preparing a fresh batch of rice.
  • Adding riced cauliflower to instant mashed potatoes to make almost homemade mashed potatoes and achieving the same effect as I get to my rice.
  • Adding a small helping of rice cauliflower to a soup or stew. I usually do this in the last 5 to 10 minutes of cooking as riced cauliflower doesn’t take long to cook. I especially like to do this in soups where a small quantity of rice or potatoes is added.
  • Adding riced cauliflower in the grated cheese later of many dishes will nicely incorporate them into your meal. For example, adding riced cauliflower to the different cheese layers of a lasagna may happen to be making.

These uses of riced cauliflower not only stretch the dish, but it also reduces the calories of each serving and improved nutrition.

If you want to use it straight is a seasoned side dish, that works very well too, and we frequently do so.

Recipe – Basic Plain Biscuits


This is a yummy biscuit that you can cut into any shape with a biscuit cutter. It’s a great recipe for even kids to follow being neither fiddly nor time-consuming. Its dough can be used as a base for making a variety of other flavors as dried nuts, chocolate chips, coconut chips or chopped nuts can be added to these biscuits. You can also add flavors like vanilla, lime or lemon and use a biscuit cutter to make them into shapes to give a biscuit that’s absolutely yummy.





Flour, plain

2 1/3 cups

350 g


2/3 cup

100 g


5/6 cup

125 g

salted, softened, diced

5/6 cup

125 g

Golden syrup

5/6 cup

125 g

Egg, large,
lightly beaten

One large

One large


Prepare The Tray For Baking

  • Have at least two baking trays covered with baking parchment for each batch of biscuits to chill and cook on.
  • Set both of them aside.

Combine dry Ingredients

  • Add the flour to a mixing bowl.
  • Add the sugar and mix thoroughly.

Add Other Ingredients

  • Add the butter to the combined dry ingredients.
  • Using only your fingertips, rub in the butter until you have a fine breadcrumb-like mixture.
  • With the butter evenly mixed in, make a well at the center and add the syrup and the lightly beaten egg.
  • Mix thoroughly, drawing in any flour that is at the side of the bowl and stop once a ball is formed.

Roll The Dough

  • Create enough clean space for rolling on a work surface, and place the ball of dough on it.
  • Share the dough into two and squash each into an even-sized flattish disc.
  • Either roll the dough straight away as it is soft and pliable. Otherwise, you can cover and chill until ready for use.

Cooking Tip: Using extra flour for rolling toughens the dough; to check this, roll your dough between two sheets of baking parchment without additional flour following these steps:

Put one disk of dough on a sheet of baking parchment.

Using either your hands or a rolling pin, gently squash the dough down and cover with a second sheet of parchment.

Now use the rolling pin to properly roll the dough until it is 5mm thick all over.

If the top sheet crinkles as you roll, pause to pull it off and smooth it down and continue the rolling.

For perfectly-even rolling, rolling guides are available at Specialist Shops.

While still sandwiched between the two parchments,  transfer the sheet of rolled dough to a baking tray ensuring that they are not too close together as the dough usually spreads a little on being baked.

With the tray evenly spaced out in the oven, cook the biscuits for 12-16 minutes depending on the oven you are using.

Cooking Tip: Be particularly mindful of the first biscuits that you bake until you get accustomed to both the recipe and your oven.

Cool And Keep

Get the trays off the oven when the biscuits are evenly cooked (when they are just starting to form a golden brown color).

Carefully lift the hot and fragile biscuits off the baking trays onto a cooling rack.

Allow the biscuits to cool completely before you store them.


  • Yields 24-30 biscuits.

How Best To Serve The Biscuits

They are best when served warm.  Although, I will admit that like them just fine cold with a cup of coffee or a glass of milk.

How Best To Store The Biscuits

  • Cool and place the biscuits between layers of parchments in an air-tight tin or plastic container.

How Long To Store Biscuits

  • If cooled and properly packaged, the biscuits can be stored for up to one week. if properly packaged they can be frozen for months.

Biscuit Tips

  • In making the dough, you can use your hands or a food mixer with the paddle attachment. To avoid the kitchen being filled with clouds of flour, start the mixing process on the lowest setting.
  • Try not to work the dough any more than is necessary as overworking toughens it.
  • These biscuits will lose their crunch if not cooled properly before storing.

Cooking Soup Bones at Home


What are soup bones?

Soup bones, also known as stock bones, can be found in stores are usually leg/shank bones. They are round and have marrow and normally cut in about 4-inch lengths. If you don’t see any, ask someone in the meat department.  Also, you can save fresh bones and trims at for this purpose, as well.

How to Prepare the Bones For Making Broth

Adding roasting bones before adding them to the slow cooker will give your broth a richer flavor and some nice beef scraps to add back to the broth if desired.

Roasting the Soup Bones

  • Preheat your oven to 400 F
  • Lay the bones, evenly spaced, on a lightly oiled baking sheet
  • Roast 400 F till well browned all over;  approximately 1 1/2 – 2 hours.

How to Make the Broth

  • Put in a large stock pot or Slowcooker with all the scraped browned bits and fat from the baking sheet.
  • 4 quarts filtered water
  • Add an onion, couple carrots, stalk celery, salt, peppercorns and water to cover the bones.
  • Simmer and skim the scum that floats up till no more scum appears.
  • Continue simmering for 2-3 hours adding a little more water, if necessary.
  • Remove bones and strain.
  • Taste for seasoning and simmer longer to reduce for a stronger broth, if desired.

Broth Storage

  • Bone broth can be stored long-term at home by either canning which can be stored for up to three years. you may want to consider your normal meal size and use a variety of jar sizes for different purposes.
  • Bone broth can be stored by freezing if you have space for up to about a year.  To honest, it never lasts that long around our house. it is just too useful for soup, stews, and chills,   Freezing in ice cubes, then placing it in a freezer container, makes it easy to use the broth in small quantities.

How To Bake Spaghetti Squash


This an easy way to cook Spaghetti Squash (especially during the fall and winter months) for use as a vegetable side or in other recipes.


  • 1 Spaghetti Squash (approximately 3 pounds)
  • ½ Cup water

Tools and Equipment

  • 1 Non-stick baking pan or baking sheet, slightly larger than the Spaghetti Squash
  • 1 Table fork
  • 1 Medium mixing bowl or storage container


  • Preheat oven to 350F
  • With a kitchen cleaver or large knife
  • Cut the spaghetti squash in half length-wise. I like to first cut a small portion of both ends, before doing this step.
  • Scrape out seeds and membranes set aside.
  • Place halves, cut side down, in a large baking dish
  • Add 1/2 cup water.
  • Bake at 350F for 45 to 50 minutes or until tender.
  • Remove squash from oven.
  • Turn cut side up; cool for 10 minutes.
  • Scrape inside of squash with a fork to remove spaghetti-like strands.


  • About 4 to 5 cups

Winter Energy Tip

  • If you’re not going to bake anything else, once you turn the oven off, open the door slightly and let the heat escape into the house. This will warm your house without burning additional energy.

Nutrition and value tip

  • Rather than disposing of the seed, you can separate them from the membranes and use them to make roasted a seed snack.

 How Almost Homemade Can Make Your Thanksgiving Meal Healthy, Fast And Easy


Benefits Of Almost Homemade Cooking:

Checks food wastage:

  • Almost homemade checks food spoilage and wastage as you incorporate items that are either too small for use or to be preserved into your dishes with no stress.

Higher nutritional value:

  • Almost homemade can be combined with prepackaged dishes in such a way that you either add or substitute the ingredients in order to beef up the nutritional value of some dishes while reducing the calories and fat levels.
  • Again, a particular ingredient in a prepackaged recipe that a family member is allergic to can be avoided by substituting it with other items from your stock. This can go a long way to checking food allergies and sensitization.
  • Many ingredients in products are chemicals which are detrimental to our bodies. In almost homemade, you can use natural ingredients that enhance color, taste For instance, pure vanilla, not artificial; real eggs not egg substitutes, butter not lard or margarine can be used.
  • You also have a chance of staying away from products that have been genetically altered to increase the size and some other factors by opting for organically grown items for your combinations.
  • In almost homemade, you to some extent put a check on not only the ingredients used in preparing the dish but also on how much of it you consume.

Makes for variety:

  • Fresh vegetables can be added to prepackaged dishes to create variations on a dish.

More servings from the same quantity:

  • You can have more servings from the same quantity of stock if you augment the prepackaged store-bought item with stocks like meat, fruit, and vegetables.

Brings the family together:

  • Almost homemade creates an opportunity for the family to spend time together. This has the advantage of not only letting the children learn about food preparation as they help either by reading the recipe aloud or by mixing some ingredients for use in the meal preparation.
  • More so, as they cook and eat meals together as a family, parents get the chance to groom the children on both healthy eating habits and good table manners.


  • With just a few selected items from the store, you can combine some fresh ingredients from your stock thereby spending less than you would have if everything were to be bought from the store.


In almost homemade, you can regulate your food portions unlike in restaurants and fast food joints where you are usually tempted to eat almost everything that you are served.

Relieves stress:

  • Almost homemade can be both pleasurable and relaxing as both cooking and cleaning involve exercise and every form of exercise reduces one’s dopamine level as well as other mood-enhancing hormones.

Enhances creativity:

  • Almost homemade gives you the chance to be imaginative, creative and artistic. As you look forward to great recipes, you will try out ingredients that you have probably never used before.
  • You may also attempt making something that is usually in one form in a different form altogether.

How To Make Prepackaged Recipes Healthier

A good prepackaged recipe should have ‘real food’ ingredients. In other words, it should have carbohydrates, proteins, and fats which combine not only to keep you fuller for longer periods but also give better blood sugar control and a broader spectrum of nutrition. This implies that it should be low in sugar, low in salts, trans-fat-free while tasting great.

The saturated fat content should be 3grams or less to make for a healthy heart.

The sodium content should be in the range of 500-600mg ie 2300mg daily for healthy people. For someone who eats four meals daily, that is 575mg per meal.

Basically, a healthy prepackaged recipe should be one that you can recreate in your own kitchen.

Armed with these facts, you need to look for recognizable natural ingredients in your store-bought  prepackaged recipe and follow these tips as you substitute or exclude certain ingredients altogether while giving your meals a taste and nutrition boost:

The Traditional Recipe for Roasted Turkey Dish

Turkey is a naturally lean source of protein. To make the traditional recipe for roasted turkey dish healthier, you should:

  • Remove any excess skin to reduce fat further.
  • Cut the salt content in half.
  • Add more of the flavored herbs: rosemary, oregano, and parsley.

The Traditional Recipe for Mashed Potato Dish

Mashed potatoes are naturally calorie-dense, particularly in carbohydrates. To make this dish healthier:

  • Substitute potato with cauliflower as you’ll be eating enough of starch in the course of the Thanksgiving day. This substitution really cuts down on carbohydrate and calories.
  • Substitute whole for skim milk and exclude butter so as to reduce total fat. This not only cuts down on the fats but specifically the saturated fats. It cuts 27 calories, and with the exclusion of cheese, cuts an additional 26 calories.
  • Substitute butter with trans-fat free margarine so as to decrease saturated fat, as butter is a tasty killer in the recipe due to its high-fat

Cooking Tip: For creamy mashed potato fans who love the texture, without the added regular cheese fats, Laughing Cow Cheese is recommended.

The Traditional Recipe for Stuffing

Due to the very high carbohydrate content of Stuffing:

  • Substitute the white bread with 100 percent whole wheat bread so as to increase fiber.
  • Substitute butter with olive oil, vegetable oil, or unsalted butter (my personal choice).
  • Add fruit such as diced apple, diced prunes, golden raisins.
  • Add additional diced fresh celery

Cooking Tip: A tablespoon of butter is equivalent to 2 teaspoons of olive oil.

A List Of Thanksgiving Day Almost Homemade Recipe Ideas

Related References

Thanksgiving Holiday Meal Plan


What is Thanksgiving:

Thanksgiving is a U.S. holiday that is celebrated annually on the fourth Thursday of November every year. Thanksgiving is a time to gather family and friends and be thankful for what one has and enjoying a plentiful meal together.

The traditional American version of Thanksgiving dinner has the majority of its dishes made from foods native to America as the first Thanksgiving feast of 1621 contained such foods as wild turkeys, waterfowl, venison, seafood, fruits, pumpkins, etc. A Thanksgiving dinner would as such not be complete without foods as listed below:

Thanksgiving Dinner Menus/Traditional Foods & Some Side Dishes:

  • Turkey: This constitutes the main dish, usually prepared whole, and seasoned then roasted.
  • Stuffing/Dressing: There are many types of stuffing but herbed bread stuffing may well the most popular. Stuffing these days for safety reasons is cooked separately and is served as a side dish.
  • Mashed Potatoes: This is a potato that has been boiled, peeled, and crushed to give a soft and creamy paste with added butter, milk, and some garlic.
  • Gravy: Cooking the turkey and other meats usually produce juices which are turned into a thick sauce. This sauce is used to top mashed potatoes, meats, and other
  • Cranberry Sauce: Cranberries, grated lemon peel, sugar, and water are boiled and the mixture is simmered to give a sweet but slightly sour flavor.
  • Corn Bread Dinner Rolls or Angel Biscuits: Dinner bread adds variety and character to any table. While enabling folks to grab and go.
  • Green Bean Casserole: Made by slowly cooking cream of mushroom soup, fried onions, and green bean in an oven.
  • Candied Yam: Made by adding spices, brown sugar, and butter to sweet potatoes, baked and can be used serves as a side dish.
  • Pumpkin Pie: A delicious, warm spice and pumpkin filling inside a flaky crust.
  • Pecan Pie: Made with pecan nuts, spices, and maple syrup.

Fix-Ahead Prep Tasks For A Stress-Free Thanksgiving

Fourteen Days To Thanksgiving:

  • Make a list of your guests.
  • Find out food allergies and drink preferences (a sure safeguard for undue embarrassment).
  • Write out the menu, a shopping list, cooking schedule, and timetable.
  • Decide on the fix-ahead dishes.
  • Plan to delegate duties: decide on people to help with the preparation, the helps they’ll render when to come; those to bring items like wine, side dishes, serving dishes, cooking utensils, Be sure that everyone involved is informed.
  • Gather the equipment needed – a large roasting pot for the turkey, meat thermometer,
  • If you’ll be baking pie for dessert, make the dough for the crust now and freeze.
  • If you intend using cheesecakes as part of the meal, fix it now and freeze.
  • If you choose to either barbecue, deep-fry or smoke the turkey, then do not stuff, let the stuffing come as a side dish.

Seven Days To Thanksgiving:

  • Clean out the refrigerator to make room for prepared dishes & groceries.
  • Go shopping & buy the frozen turkey and non-perishable ingredients for the dinner recipes.

Cook’s Tip:  Estimating that each guest eats about 1.3 pounds of turkey, round off by multiplying with the number of guests to attend, if ten, your turkey should weigh 13 pounds.

  • Gather other equipment like a cheese grater, strainer, electric mixer, differently sized mixing bowls, baking dishes.

Four Days To Thanksgiving:

  • Begin thawing the frozen turkey.

Cook’s Tip:  A 5-pound turkey requires 24 hours of thawing time in the fridge.

40°F is the refrigerator’s turkey thawing time. (Defrosting  turkey at room temperature aids multiplication and breeding of bacteria)

Three Days To Thanksgiving:

  • Set the Table: Iron table linens, designate the serving platters, ensure the glassware and silver sparkle.
  • Prepare cranberry sauce, other sauces, jellies, and dressing. Refrigerate all.

Two Days To Thanksgiving

  • Tidy up the house, kitchen, and bathroom.
  • Brine the turkey. Refrigerate.

Cook’s Tip:  Brining the turkey before baking keeps it moist, tender, and flavorful)

The container for brining should be big enough to hold the turkey and “brine mixture and also able to fit into the refrigerator.

  • Allow the frozen dessert to thaw in the refrigerator.
  • If making a gelatin dish is in the plan, do so now. Refrigerate.

Day Before Thanksgiving:

  • Finish preparing any pie you were making.
  • Do a second shopping now: Buy the perishables – salad greens, fresh bread /seafood,

Preparation (Mise En Place):

  • Prepare every ingredient for all the different dishes: wash, trim,  chop the vegetable, set out the spices,  herbs,
  • Clean and dry the salad greens, store in resealable plastic bags.
  • Prepare the fix-ahead mashed potatoes.
  • Set the table using your best dishes to give that ‘special occasion ‘ look, set out the flowers and other decorations.

Thanksgiving Day Dinner


  • Prepare the turkey and put the turkey into the oven to roast, pay attending to cooking times guidelines, so, your turkey finishes at the appropriate time.

Cook’s Tip:  You could decide not to stuff, but serve it as a side dish,  which in modern times is a food safety recommendation.

  • Defrost every other frozen item.
  • Chill white wines and other drinks.
  • Set up the bar and other drinks you plan to make.


  • stand the finished turkey at room temperature.

Cook’s Tip:  Refrigerate any dish that’s ready more than an hour before dinner.

Thirty Minutes Before Dinnertime:

  • If the turkey is ready, let it stand while making the gravy and reheating side dishes.
  • Dress the salad now.


  • Carve the turkey.
  • Serve the meal.

Cook’s Tip:  Save the carcass drippings and remnants for turkey soup or slow cooker both.

After Dinner:

  • Wrap up every leftover within two hours.
  • Make coffee and tea, whip cream for pies and serve

Tips For Thanksgiving Meal Preparation

Tips For Preparing Turkey:

  • Remove turkey from refrigerator and allow to sit for 1-2 hours.
  • Preheat oven to 350°
  • Place turkey in a shallow roasting pan with legs tied together and wings tucked underneath.
  • Coat the skin with herbed olive oil or butter and cover the bird with a thin aluminum
  • Add a cup of water to the bottom of the pan.

Cook’s Tip:  Since cooking varies according to the size of the bird, check the wrapper to ascertain its approximate cooking time.

  • Roast the turkey until the temperature of the thickest parts of the thigh, breast, wing, reaches 165°F or more.
  • In the last 1¹/2 hours of cooking time, remove the foil from the breast, baste with pan juices to aid browning; add more water if needed.
  • The turkey should sit for about 20-30 minutes before carving for the juices to evenly saturate the meat.

Tips For Preparing Mashed Potatoes:

  • Use higher starch potatoes (the Russets or Yukon golds) for fluffy and smooth mash as well as easier flavor absorption.
  • Salt the water as the potato cooks for good and perfect seasoning.
  • Begin cooking the potato in cold (not hot) water, salt and heat to boiling before reducing to a simmer – this checks uneven cooking.
  • Drain the potato well after cooking then mash; this gives the original potato (not water) taste.
  • Add the flavoring at room temperature– melt in the butter, mash in the warm milk; this makes for easy absorption and won’t cool the potato down.
  • Do not mash in the potato too vigorously (g., with a food processor) or for too long. Gentle mashing gives light and fluffy spuds
  • Hold the prepared potato in a slow-cooker on ‘warm’ setting. Fluff the potatoes up again just before serving.

Cook’s Tip: Potatoes don’t take kindly to sitting around for long

Tips For Preparing Green Bean Casserole:

  • Salt some water in a pot, add the green beans.
  • Cook for approximately 6 minutes, drain and plunge immediately into ice water to stop further cooking.
  • Melt the butter for cooking over medium heat until foaming subsides.
  • Cook the mushroom for about 6 minutes until it’s released water evaporates.
  • Add flavor, broth, and cream; reduce heat and simmer until sauce thickens.
  • Season with salt and pepper, then add green beans to sauce. Stir until evenly coated.

Cook’s Tip:  Allow the green beans casserole to thaw 1-3 days before the Thanksgiving Dinner.

Heat the casserole in a 425° oven for 10 minutes. Add the topping, bake for 1-20 minutes/until the top turns golden brown and the sauce is bubbly on the edges.

Tips For Making Gravy:

  • Measure ¼ cup of turkey fat drippings from roasting bowl into the bowl for making gravy. (Be accurate because too little fat makes the gravy lumpy)
  • Cover over medium heat while stirring continuously.
  • Stir until mixture is smooth and bubbly. Stir in the liquid.
  • Heat to boiling as you stir constantly.

Cook’s Tip:  Straining the pan’s drippings before adding them produces a smooth gravy.

Recipe – Pumpkin Muffins


October is fast approaching, and a variety of pumpkin-spice recipes is sure to brace our kitchen.  Pumpkin recipes taste delicious and give your body that extra boost of veggie goodness.

Pumpkin muffins are perfect breakfast treats as we settle into the fall. The spice blend gives them incredible autumn flavor.

Recipe Ingredients


US measure

Metric measure

Cooked and pureed pumpkin1 cup250 ml
Organic whole wheat self-raising flour7/8 cup207 ml
Baking powder1 teaspoon5 ml
Buttermilk or full-fat milk¾ cup180ml
Baking soda1 teaspoon5 ml
Granulated white sugar¾ cup180 ml
Raisins or dried cranberries1 cup240 ml
Ground cinnamon1 ½ teaspoons7.5 ml
Salt½ teaspoon2.5 ml
Vanilla extract1 teaspoon5 ml
Ground cloves¼ teaspoon1.25 ml
Ground ginger½ teaspoon2.5 ml
Nutmeg¼ teaspoon1.25 ml
Eggs2 large

Recipe Directions

  • Preheat oven to 400F or 205C and place rack in the center of the oven.
  • Prepare the muffin pan (use a nonstick vegetable spray).
  • In a medium-size mixing bowl, add pumpkin puree, buttermilk, and vanilla extract. Whisk until well combined. Add in the eggs one at a time, beating after each addition until well mixed. Set aside.
  • In a large mixing bowl, mix the dry ingredients – flour, baking powder, baking soda, sugar, ginger, cloves, nutmeg, cinnamon, and salt.
  • Add the dry ingredients to the milk/egg/puree ingredients and mix until combined.
  • Add raisins or dried cranberries
  • Fill the muffin cups to about 2/3 full with the batter using an ice cream scoop (you can also use two spoons as an alternative).
  • Place in your oven and bake for 20-25 minutes, or until golden brown.
  • Remove from oven and place on a cooling rack.


This recipe makes 12 muffins.

How best to serve the dish?

These muffins can be enjoyed at any time of the day with your favorite drink.

How to store

Wrap each muffin in a paper towel and place them in a sealable bag or airtight container and store at room temperature for 5 days, or put them in the freezer.

How long can it be stored?

Frozen  Pumpkin Muffins can last up to three months.

A Home Cook’s Muffin Primer


Who can say NO to muffins? Definitely NOT me. Everyone in the world adores muffins regardless of what they may say. If you have never tried one before, you will become a believer once you take your first bite.  Muffin recipes come in many different flavors which make them more irresistible.

Muffins are small, sweet cup-shaped bread usually served in a paper baking cup or straight out of a muffin tin and are accompanied by jam, butter, Cheshire cream, and much more.

Muffin quick breads are delicious and a perfect addition to your breakfast. They are very versatile. You can make savory cheese and ham muffins or sweets like strawberry and banana chocolate chip muffins.  There is an array of muffin recipes out there today.

A Brief History of Muffins

Bakers started making muffins in the early 1700s They were little flat, quick bread or cake with little sugar and easy baking. The word was spelled “moofins,” and many language historians suggested that the word comes from either the French word “moufflet,” meaning “soft bread,” or from the German word “muffe,” which is often applied to a type of cake.  Regardless of where they got their names, muffins have become very popular.

These little round bread became much sweeter in the 19th century. Some bakers still used yeast while others relied heavily on baking soda but were still round and flat.  Many chefs used plain wheat or corn and baked them on a griddle instead of in the oven.

Modern muffins look like cupcakes, but the first sets were a lot like what we call English muffins. One big difference between the ancient and modern muffins is that the first muffin recipes had a limited number of flavors, while current ones come in almost every flavor one can imagine such as chocolate, strawberry, pineapple, pumpkin chips, banana, and et cetera.

Different Types of Muffins

There are two main types of muffins – the English muffins and the American muffins. Both vary in style, flavor, and history.

English-style muffins have a dry texture. They are flat yeast-raised muffins with nooks and crannies that are cooked on a griddle rather than baked in an oven. This muffin recipe dates back to the 10th century in Wales. The muffins were then cooked in hoop-like muffin rings and on the bottom of a skillet or directly on a stove.

So what are American muffins? American-style muffins differ from the English-style muffins. They are quick bread made with flour in individual molds. This is because the mixture forms batter rather than dough.  American muffins are leavened with potash which produces carbon dioxide gas in the batter. These muffins can be further divided into two categories – cake-like and bread-like muffins.  Both categories have peculiar techniques of mixing the batter. The surface of American muffin quick bread is bumpy because the volume of the batter usually doubles during baking. They are traditionally served for breakfast.

In the United States, three states adopted an official muffin. Blueberry muffins are the official muffins in Minnesota. Massachusetts adopted the corn muffins in 1986 as its official state muffin and in 1987 New York adopted the apple muffins as its official state muffin.

The Different Approaches to Making Muffins


Breakfast muffins are normal muffins but with extra nuts, veggies, fruits, and whole-grain flours. You can bake a batch of healthy morning muffins during the weekend and they will take you for the week or you can easily bake a fresh batch every morning.

Sweet vs. Savory

Sweet muffins don’t have to contain excess fat, sugar, or calories. These muffins are soft and light with a delicious taste of different flavors and fresh ingredients.

Winter is coming! This means there will be lots of savory dishes like stews and soups and baked goods like muffins.  Savory muffins are perfect for the toppings to the batter, filled with Bacon, spring onions, and other spicy ingredients. They are ideal as a soup side and are great for a lunchbox treat. Extra virgin oil makes it more virtuous.

Muffin Mixing Method

When making muffin quick bread, there is a need to pay close attention to the order and manner in which you mix the ingredients in the recipe. If the ingredients are mixed in the appropriate way, it will produce perfect results. The dry and wet ingredients should be mixed in separate bowls. Make a well in the dry ingredients, and then pour in the wet ingredients and stir until just combined.

Cooking Tip

  • To make muffins that are soft, light and fluffy, you must avoid over mixing the batter. The over-mixed batter will not give the desired outcome of a perfect muffin; it makes muffins too dense and ruins the airy texture.
  • Always remember to use a muffin liner or grease your muffin pan thoroughly before you scoop in the batter. If you skip this step, baked muffins will lose their shapes when you finally take them out
  • Preheat oven before baking time. This makes the muffin batter less dense and allows for easy baking and puff up.
  • Mix the dry ingredients in one bowl and the wet ingredients in a separate bowl. Make a well in the dry ingredients and then stir in the wet mixture until combined.
  • Don’t overfill muffin cups. Filling the cups to the brim will alter the beauty of the baked muffins. Aim to fill your muffin cups ¾ full.
  • After removing muffins from the oven, let them cool off in the muffin tin for 5-6 minutes, and then remove and transfer them to a cooling rack for further cooling before storing or serving.
  • Allow muffins to cool off completely before storing them. Put muffins in sealable plastic bag or airtight container. Use a paper towel to line the base of the container and cover the muffins with another paper towel. You can also put muffins in freezer bags or wrap in foil and store in the fridge.
  • Creativity is the spice of life. Be creative. Do not adhere strictly to the available Try something new by adding some form of creativity to the recipe. Be bold and let your imagination run wild.

Muffin Recipes

Recipe – Pineapple Muffins


Pineapple muffins are a perfect flavorful treat for breakfast, brunch or lunchbox snack. These rich and gooey muffins get their wonderful flavor from fresh pineapple and lemon zest.

Recipe Ingredients


US measure

Metric measure

Crushed pineappleOne-8 ounce can226.80 g
All-purpose flour1 ½ cup360 ml
sugar1 1/8 cups270 ml
melted butter4 tablespoons60 ml
Baking powder2 teaspoons10 ml
Baking soda1 teaspoon5 ml
Buttermilk¾  cup180 ml
Salt¼ teaspoon1.25 ml
Fresh lemon zest1 teaspoon5 ml
Vanilla or almond extract½ teaspoon2.5 ml
Egg1 large

Recipe Directions

  • Preheat oven to 375 degree F (190 C).
  • Prepare muffin tin with nonstick vegetable spray.
  • In a medium mixing bowl, mix the flour, baking soda, baking powder, and salt. Set aside.
  • In a large bowl, whisk the egg, milk, and sugar. Stir in the butter, lemon extract and lemon zest tablespoons of butter.
  • Add the dry mixture to the wet mixture and stir continuously until well combined, then add the pineapple and lightly stir the batter.
  • Scoop the batter into greased muffin tins ¾ full.
  • Bake for 20 minutes or until golden brown.
  • Remove from the oven and set the pan on a wire rack to cool for 20minutes.


Yield 12 muffins

How best to serve the dish?

Serve warm with Cheshire cheese or jam.

How to store

Store muffins in an airtight container at room temperature. Wrap muffins with aluminum foil and put in a freezer.

How long can it be stored?

Pineapple muffins stored at room temperature can last for 3 days, while frozen muffins can last for three months.

Recipe – Blueberry Muffins


Blueberries are my favorite nutritional superstars. They are healthy and range in flavor from sweet to tart and packed with nutrients. I have loved them for as long as I can remember.

Blueberry muffins are easy and quick to make, but it’s quite difficult to make them soft and moist since blueberries become hard when baked. However, you need to take precaution while preparing blueberry muffins.

This is my special blueberry muffin recipe that I have been using for over ten years, and I have never grown tired of using it.

Recipe Ingredients


US measure

Metric measure

Milk½ cup120 ml
Butter4 tablespoons60 ml
All-purpose flour2 cups480 ml
Baking powder2 teaspoons10 ml
Sugar½ cup120 ml
Fresh blueberries1 ½ cups350 ml
Almond extract2 teaspoons10 ml
Vanilla extract¼ teaspoon1.25 ml
Salt½ teaspoon2.5 ml
Eggs2 large

Recipe Directions

  • Preheat oven to 375 degrees F. Line muffin pan or grease with nonstick vegetable spray.
  • In a large mixing bowl, add the butter and sugar then beat with an electric mixer until the mixture becomes creamy.
  • Add one egg at a time, beating continuously after each addition.
  • In a separate bowl, mix flour, baking powder, and salt.
  • Add the dry mixture to the butter-sugar-egg mixture, and then beat until well blended.
  • Stir in the milk, almond and vanilla extract, mix until smooth. Add the berries and stir quickly.
  • Fill each muffin cup (¾ to almost full), using all of the batter.
  • Put the cups in the muffin pan and bake 25 to 30 minutes or until they are golden brown.
  • Remove the pan from the oven and place it on a rack. Let it cool for 10 minutes.
  • Try to lift one muffin out of the pan (you can run a knife around the edge). If the muffin lifts out without sticking or crumbling, then remove all of the cups and allow the muffins to cool completely on a wire rack. But if the muffin sticks, leave them for another 10 minutes before removing all of them.

Your muffin will still retain its great taste even if it crumbles while removing it from the pan.


This recipe makes twelve muffins.

How best to serve the dish?

This muffin is very versatile. You can serve with any kind of fruit beside blueberries like cranberries, apples, or even raspberries. You can even use pumpkin with seasonings and it will turn to pumpkin muffin. Just be imaginative.

How to store

Store your blueberry muffins in a sealed container. Line the base of the container with a paper towel and cover the muffins with another paper towel.  Use aluminum foil to wrap muffins and store them in the freezer.

How long can it be stored?

Muffins can retain their freshness for about four days, but if frozen it can last for three months.

Recipe – Orange Sour Cream Muffins


Take one bite of these delicious muffins drizzled with a decadent glaze and you’ll see why these rich, tender muffins are a big hit for breakfast, brunch or anytime snack.

The orange juice provides a wonderful flavor, while the sour cream makes each bite of these mouth-watering muffins moist.

Recipe Ingredients


US measure

Metric measure

All-purpose flour1 ¼ cups300 ml
Baking powder1 tablespoon15 ml
Unsalted butter, melted½ cup120 ml
Sugar2/3 cup160 ml
Sour cream1 cup240 ml
Freshly squeezed orange juice¼ cup60 ml
Orange zest1 large orange
Egg1 large
Freshly squeezed orange juice¼ cup60 ml
Confectioners’ sugar1 ½ cups360 ml
Orange zest2 teaspoons10 ml

Recipe Directions

  • Preheat oven to 400 degrees F. Line muffin tin with paper liners or grease with nonstick cooking oil.
  • For the glaze, mix confectioners’ sugar, orange juice, and zest. Whisk until smooth and set aside.
  • In a large bowl, combine flour, baking powder, sugar, and salt.
  • In another bowl, whisk butter, egg, sour cream, orange juice, and zest.
  • Stir in wet mixture into the dry ingredients just until moist.
  • Spoon the batter evenly into the muffin cups.
  • Bake for 18 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
  • Let muffins cool for 10 minutes and dip muffin crown into the glaze.
  • Allow glaze to set for few minutes before serving.


This recipe makes twelve muffins.

How best to serve the dish?

Serve warm with cream cheese, orange juice or a cup of hot tea.

How to store

Store muffins in an airtight container at room temperature for two days or allow muffins to cool completely before wrapping them with foil, then store in the fridge.

How long can it be stored?

You can store muffins in an airtight container for up to 3 days. Frozen muffins can be stored for 3 months.

Recipe – Angel Biscuits


If you’re new to baking, here’s introducing to you the great recipe of ‘Angel Biscuit.’  It’s an aa good recipe for new brides and beginner cooks because it’s fail-proof. It’ll always rise. It will put to an end your constant search for the perfect recipe.  Lard makes this recipe work and gives it a lightness that doesn’t come with butter but also ensures that the flavor of the buttermilk is not overpowered. The recipe’s three types of raising agents: baking powder, baking soda, and yeast give it a soft, fluffy-textured which is half-bread and half-soft roll.

Recipe Ingredients:


 US Measurement

 Metric Measurement

Lard, chilled (or shortening)1 cup224g
Water warmed to body temp.¼ cup60ml
Dried yeast, fast action¼ ounce7g
All-purpose flour, plain5 cups720g
Sugar, granulated¼ cup44.75g
Baking powder, homemade1 tablespoon15g
Baking soda1 teaspoon5g
Fine sea salt1 tablespoon15g
Buttermilk, room temperature2 cups480g
Butter, unsalted2 tablespoons30g

Recipe Instructions:

  • Begin by lining a baking sheet with parchment paper.

Measure The Lard:

  • Measure out the required quantity of lard using a digital scale.
  • Cut the lard into large cubes; put it into a bowl and place back in the refrigerator for it to retain its firmness until when needed.

Note To Baker: Coldness helps it to cut into dry ingredients without melting into the butter. Melting Butter is key to a soft texture.

Activate The Yeast:

  • Have some tap water warmed to just above body temperature (100 degrees F or 38.7 degrees C ) using an instant thermometer.
  • Measure out the needed quantity of water into a small bowl.
  • Put in the dried, fast action yeast, mix with your finger and leave to stand for 5 minutes for complete dissolution.

Mix Dry Ingredients:

  • Gather the flour, granulated sugar, baking powder (homemade if possible), baking soda and fine sea salt into one large bowl.

Note To Baker: The preservative, aluminum sulfate, contained in commercial baking powder imparts an unappetizing metallic taste to baked products mostly noticeable in quick bread, scones, and muffins. To avoid this occurrence, it is advisable to use homemade baking powder which can be prepared using the recipe beneath this write-up.

  • Whisk them together for about 30 seconds to be sure that all the ingredients are properly mixed up.

Coat The Lard:

  • Collect the lard from the refrigerator and toss it into the flour mixture.
  • Lightly coat the lard cubes with the flour using either a wooden spoon or a pastry cutter.

Note To Baker: This checks a situation where the lard sticks to the pastry cutter or your hands.

Combine The Lard And The Dry Ingredients

  • Quickly combine the cold lard and the dry ingredients using either a pastry cutter which is faster or your hands. Keep pushing down and twisting the cutter until you have a mixture of both large-sized pea pieces as well as breadcrumb-sized pieces.

Combine The Milk & Yeast-Water Mixture:

  • Pour the buttermilk into a glass measuring jug, add the yeast-water mixture that you set aside earlier into it; give it a quick stir for proper combination.

Knead In The Milk & Yeast Mixture:

  • Using the end of a wooden spatula, make a large well in the flour mixture; pour in the buttermilk and yeast mixture, stir until the mixture just combines– you should still have a very sticky mixture.
  • Now, lightly flour both the work surface and your hands; transfer the dough to the floured work surface.
  • Knead delicately for 6-8 times until it thoroughly combines – the dough should still have a measure of stickiness so be careful not to overwork it.

Roll & Cut:

  • Split the dough into two parts and set one-half aside; leave the second-half still on the work surface.
  • Using a rolling pin and your hands, form the dough into a disc of about ½-inch thick with a 2½-inch drinking glass or a round biscuit cutter, cut out the biscuits.

Transfer, Cover & Proof:

  • Move cut-out biscuits to the parchment-lined baking sheet, making sure you leave a bit of room, about 1-inch, around each biscuit so that they have room to rise.
  • Loosely cover the baking sheet with a cling film; let the biscuits rise for about 40-45 minutes.
  • With your oven preheated to 450 degrees F or 230 degrees C (Note To Baker: 210 degrees C, if you are using a fan oven), bake until the tops of the biscuits are a golden brown (should be in 10 minutes).

Test For Doneness:

  • You may test for doneness by checking for when the biscuits’ color turns to a golden brown.
  • You may also carefully touch their tops as you press down slightly – if it pops back up, then it is done.
  • Once the biscuits are out of the oven, brush their tops with a good salted, melted butter.

Note To Baker: This final step makes a whole lot of difference and should not be ignored.


  • This Recipe makes 30 half-inch biscuits.

How Best To Serve The Dish:

  • They are best enjoyed hot out of the oven.
  • Can also be served warm at room temperature.
  • You can freeze, and reheat to serve
  • Can be served with country ham and a fried egg on top.
  • Can be whipped up for a holiday meal.
  • It’s ideal for parties and brunch.
  • You can serve it with a smear of Brooke’s Mustard Dip and a slice of country ham for a delicious breakfast sandwich.
  • It can be served with soup on a Sunday roast.
  • Some people like it warm with mild, melted cheese and a few slices of good country ham.
  • It’s equally good when split in half and served with butter, honey or jam.

How To Store

Baked Biscuits:

  • Allow the baked biscuits to cool awhile on the baking sheet before transferring them to the cooling racks; do not place them too close together to avoid them sticking together.
  • Stack them on each other only when they have completely
  • Tightly wrap the biscuits in heavy-duty aluminum foils/freezer wraps or package them in freezer bags.
  • Label the package with the recipe name and date.
  • Store at zero degrees F or lower.

Unbaked Biscuits/Dough:

  • Put your cut-out unbaked biscuits on a baking sheet, cover with plastic wrap and freeze for up to 2 hours.
  • Put your prepared dough in a glass air-tight container and store in a refrigerator for up to 5 days.
  • Using a saran wrap, double-wrap your dough and put in a zippered bag. Label the package to indicate the recipe name and date. Stores up to one month in the freezer.

How Long To Store:


  • Tightly- wrapped biscuits, packaged in freezer bags stores up to one month.


  • Cut-out unbaked biscuit dough stores up to 2 hours in the freezer.
  • Prepared dough put in a glass air-tight container stores up to 5 days in the refrigerator.
  • Double-wrapped dough inside zippered bag stores up to one month in the freezer.

NOTE TO BAKER: Most dough and biscuits store up to 6 weeks in the freezer.

Tips For Homemade Baking Powder


  • 2 tablespoons, cream of tartar
  • 1 tablespoon, baking powder
  • 1 teaspoon, cornstarch (corn flour)


  • Measure out the cream of tartar, baking soda, and cornstarch into a small bowl.
  • Using your small sifter, sift the mixture back and forth between two bowls until it combines properly.
  • Place the sifted mixture (baking powder) into an air-tight container
  • Store in a dark cupboard for about 6


  • 3 tablespoons (or 6 teaspoons) of baking powder

Note to Baker: Double or halve the quantity in the recipe to get your needed quantity.

Light As Air Angel Biscuits

Recipe – Golden Raisin and Nut Scones


Over time, a scone is said to have gotten its origin from the Scottish bread popularly called bannock; some say it originated from The Stone of Destiny – where Scottish kings were crowned, while others argue it is related to the Dutch word – Shcoonbrot, which is translated as “fine white bread.” Few claim the name was gotten from a German word – Sconbrot, translated as “beautiful bread.” However, wherever it must have originated from, we don’t care. What matters is that everyone loves it.

What is a scone?

Scones are quick bread or cake/biscuit-like pastries that are baked in a moderately hot oven which makes the dough set quickly and given a golden brown top. The first scones were made with oats, but nowadays, they are made with flour and other baking ingredients.  Scones can be sweet or savory, and they are great with morning tea or coffee.

What is wonderful about this flavor?

This is a sophisticated flavor with a refreshing, delicious taste



US measure

Metric measure

All-purpose flour1 ½ cups170g
Baking powder2 teaspoons2 teaspoons
Baking soda½ teaspoon½ teaspoon
Golden raisins¾ cup128g
Sugar¼ cup53g
Ground pecans½ cup57g
Cold buttermilk¾ cup170g
Salt½  teaspoon½ teaspoon
Chilled butter½ cup (1 stick)113g
Egg2 eggs
Egg washFor topping (1 teaspoon of milk and 1 large egg)
Spring sugarFor topping (to taste)


  • Preheat oven to 400/425 f (205/220 c ).
  • Put flour, baking powder, baking soda, salt and sugar in a large bowl, stir quickly to blend the mixture.
  • Cut in the butter with two knives, your fingers, or pastry blender until the mixture is similar to breadcrumbs.
  • Add the raisins and nuts and mix. You can add other fruits (like prunes, dates, etc.) depending on your taste.
  • Whisk the egg and buttermilk in a separate bowl and gradually add it to the mixture. Stir with a wooden spoon or a fork until the mixture becomes moistened.
  • Slightly flour the kneading surface, and knead the dough for about 5 times.
  • Pat the dough lightly. It will make them rise correctly. Cut the dough into wedges or whatever shape you desire, or you can cut with a 2 inch round pastry cutter into any shape.
  • Lightly grease the baking sheet and place scones on it. Brush tops with egg wash and spring sugar on each of them.
  • Bake the scones in the preheated oven for 15 to 20 minutes or until they turn golden brown. Cool briefly and serve warm.

Cooking Cautions:

Scones placed closer to each other on a baking sheet will be softer and fluffier than those spaced apart.

Cooking Tips for scones

  • To achieve best results, use a pastry blender for mixing the ingredients. However, if you don’t have one nearby, you can use two knives or your fingers, they equally produce good results, and it’s even far better for newbies because it will prevent you from over mixing the dough.
  • For crustiness and softer tops, wrap them while they are still hot or keep in the fridge uncovered.

Best served with

These scones are best served warm with butter or any topping that is appealing to you.

How to store in the freezer?

Put them in a freezer while uncovered, or you can wrap them while hot and keep them.

How to thaw and reheat?

Remove from the freezer or unwrap and heat for few minutes in the oven.

Recipe – Jammy Scones


Your tea is not complete without a scone. Scones got their origin from Scottish quick-bread; they are traditionally served with jam or cream. Its role has become of great importance in today’s world.

What is a scone?

Scones are delicious biscuit-like pastries that are easy and simple to make. Not only are they easy to prepare, but the ingredients are also affordable and easily sourced.

What is wonderful about this flavor?

Without beating around the bush, Jammy scones are the best scones you will ever eat because they are not as dry as other scones.



US measure

Metric measure

All-purpose flour2 ½ cups320g
Baking powder1 tablespoon14g
Chilled butter, cut into small piece6 tablespoons90g
Granulated Sugar½ cup100g
Almond extract¼ teaspoon¼ teaspoon
Vanilla½ teaspoon½ teaspoon
Shortening (for topping)1 teaspoon1 teaspoon
Chocolate chips (for topping)¼ cup44g
Raspberry Jam (for filling)½ cup163g
Egg1 large
Heavy creamTo taste


  1. Preheat oven to 220/200 degrees C and prepare your baking sheet.
  2. Put the flour, baking powder, sugar and salt into a large mixing bowl or food processor and mix.
  3. Using a pastry cutter, two knives or your fingertips, add butter to the mixture and stir until it becomes crumbly.
  4. Crack an egg in a measuring glass and add cream until it reaches ¾ cup. Add the vanilla and almond extracts, whisk with a fork until the mixture is well blended.
  5. Put a hole in the center of the flour mixture and pour in the liquid mixture. Using a fork, toss gently until the liquid is well distributed and the mixture begins to form a dough. Knead the dough about 10 times or until it comes together with no crumbs.
  6. Roll the dough into 1inch balls and place about 2inch apart on the prepared baking sheet.
  7. Make a small punch in each scone using a wooden spoon or your thumb. Be careful not to make a hole through to the bottom.
  8. Cool off the scones for about 30 minutes in the refrigerator.
  9. Once they are cooled-off and firm, fill each scone’s cavity with a spoonful of jam. Do not overfill them.
  10. Bake for 10 to 15 minutes until they become lightly brown.
  11. Leave the scones to cool for few minutes before removing them from the baking sheet.
  12. For topping: places chocolate chips and shortening in a bowl and heat in a microwave stirring it at 10 seconds intervals until it becomes smooth. Use a fork and drizzle over the scones.

Cooking Cautions

When you pour the egg/cream mixture into the flour mixture and as you mix, the dough may seem to dry but do not add more liquid.

Cooking Tips for scones

  1. If you need the scones to be sweeter, increase the sugar to ¾ cup.
  2. These scones taste great on the first day but become moister and denser from day two.

Serving scones with

These scones can be served with tea, coffee, honey, etc.

How to store in the freezer?

Allow to cool off and wrap with tin foil or put them in a container and store in the freezer.

How to thaw and reheat?

Remove from the container or tin foil and heat in the oven for about 5 to 8 minutes.

Scones Topped With Preserves Recipe Demonstration

Recipe – Buttermilk Scones


Scones originated from Scottish quick-bread and were originally prepared with oat and griddle-baked, but the latest versions are made with flour and are baked in ovens. Nonetheless, some people said the pastry got its origin from Dutch.

What is a scone?

Scones are cake-like and biscuit-like pastries that everyone should know how to make. You can easily make them from scratch or scone mix. A scone mix provides the necessary ingredients or at least some of them and allows you to make delicious and fluffy scones at any time of the day.

The most enjoyable scones are the ones you, your family, and your friends enjoy eating together. They are best served with tea, cream, jam, or honey.

You can easily make buttermilk scones from any scone mixes. These scones have been around and loved for a long time, but they are not as popular as other scones. Some cooks are confused by some recipes, and they do not have confidence in their ability to pop out a batch.

What is wonderful about this flavor?

This flavor provides you with some nice distinctions, they can be sweet or savory and quick to prepare.



US measure

Metric measure

All-purpose flour3 cups361 grams
Baking powder4 teaspoons10 grams
Baking soda1 teaspoon5 grams
Caster sugar¼ cups50 grams
Chilled and cubed Butter½ cups113 grams
Buttermilk1 ½ cups360 ml
Whipped cream and jamTo serve
Extra buttermilkFor brushing


  1. Preheat oven to 220/200 degrees C – fan-forced.
  2. Sift your flour. Then add the flour, baking powder, baking soda, salt and sugar into a large bowl. Add butter and mix until the mixture resembles breadcrumbs.
  3. Make a hole in the center of the mixture and add buttermilk. Stir until it forms a sticky dough. Turn dough onto a lightly floured surface and knead until it becomes smooth.
  4. Use a lightly floured rolling pin to roll the dough until 2cm or 3/4in thick rounds gently. With a round cutter, cut out the scones and press the left over dough together after each cut. Repeat the process to make 14 scones.
  5. Place the scones on prepared baking tray. Brush with buttermilk or cream. Allow baking for 10 to 15 minutes until they become well risen and golden brown.

Cooking Cautions:

Avoid too much kneading. Always use a light hand when kneading the dough.

Cooking Tips for scones

  1. Ensure that the kneading surface and rolling pin are lightly floured before use.
  2. Use baking paper when baking scones.
  3. It is best to serve hot.

Serving With

Buttermilk scones are a unique treat to serve at your morning tea. These pastries are also great with afternoon tea, cream, jam or honey.

How to store in the freezer?

To save more time, you can reserve some of the prepared dough to make more scones when you need them, or you can bake as many as you want and wrap the leftovers with Clingfilm and store in the freezer or just put them in a zip lock bag where they can last for about 4-5 days.

How to thaw and reheat?

Just remove the Clingfilm and heat in an oven for some minutes whenever you want to enjoy this delicious treat.

Quick and Easy Fluffy Buttermilk Scones Recipe

Recipe – Apple Scones


Although scones are predominantly consumed by the British, they were originally 17invented by the Scottish. Scones have received a bad reputation in North America, probably because Americans have only tried tasteless and dry scones. I believe if they come to Britain and have a taste of a real and rich scone, they’d be convinced that these pastries are truly delicious.

What is a scone?

Scones are delicious light pieces of pastries made with a high proportion of raising agents and a small portion of butter. Scones are baked with scone pans in a moderately hot oven. These delicious pastries are best served during breakfast but are also great with tea or coffee at any time of the day. Apple scones are not too sweet but are mouth watery and are great with tea.

What is wonderful about this flavor?

This flavor has a terrific aroma and taste. Buttermilk makes these pastries fluffy and fresh apples keep them moist. Add them to your kid’s lunchbox to give them a sweet treat.



US measure

Metric measure

All-purpose flour2 ¾ cups326 grams
Baking powder2 teaspoons2 teaspoons
Baking soda0.5 teaspoon0.5 teaspoon
Chilled butter½ cups (8 tablespoons)113 grams
Milk2 teaspoons2 teaspoons
Sugar2 teaspoons2 teaspoons
AppleOne medium, peeled and diced
Milk (for topping)To taste but not too much
Ground cinnamonTo taste


  1. Put the flour, baking powder, sugar, baking soda, and salt in a food processor or a large bowl. Rub in butter until the mixture looks like breadcrumbs. Add diced apple and pour in milk. Stir continuously to until it becomes a soft dough.
  2. Add some flour to your kneading table and turn out the dough on it. Knead gently for about 8-10 times. Using a rolling pin, roll out the dough into a 15cm (6-inch) diameter. Place on a greased non-stick baking pan (use 1tbs butter for the greasing). Brush the top with milk and sprinkle cinnamon and sugar on top.  Score each into 6 or 8 wedges with the aid of a sharp knife.
  3. Put in a preheated oven at 200 degrees C for about 20 to 25 minutes until they become brown and risen.

Cooking Cautions:

Do not over mix the dough. Instead of being light and flaky, scones become tough and chewy when the dough is over-mixed. Use a light hand and gently knead the dough until the mixture comes together. 

Cooking Tips for scones

Always use cold butter.


Apple scones are best to serve hot and are great with tea. It also goes well with orange marmalade, whipped cream or honey.

How to store in the freezer?

If stored properly, they can stay up to 3 months in the fridge. Use Clingfilm and tin foil to wrap scones and store in the freezer.

How to thaw and reheat?

If you want to heat apple scone, all you have to do is remove the Clingfilm or tin foil and allow it to defrost at room temperature. Heat the pastries in a moderately hot oven if you wish to serve them warm.

How To Make Apple Scones

Recipe – Autumn Bread


If you tried a lot of different recipes from your bread machine recipe book and now you want to cook something new and unique to make some moments special then you must need to read our today’s post. Today we are going to make a unique and simple, delicious bread machine recipe. First of all, we all need to know about our recipe history and also why this recipe is important? And from where its delicious taste comes. Basically autumn is a very beautiful season and everyone like this season because its very silent and romantic part of the year, but in this season we also like to eat autumn fruits such as dry fruits, nuts, etc. So why not we try to make a unique recipe by using these autumn fruits nuts and bread. You will shock to see the method of our today’s recipe because it looks very unique and delicious some people thought it’s not possible to make this recipe at home, but when you see the correct method of making this recipe you will feel very happy and must try to make at your kitchen.  This recipe needs our daily routine ingredients so you don’t need to go outside for purchasing any expensive ingredient or unique ingredient. We will use simple and healthy ingredients. But you must need to give full concentration to read our post and then easily cook the recipe. Basically, Autumn Seed Bread recipe is a very famous recipe, but everyone doesn’t have proper knowledge about how to cook this recipe with the best method. So we work to find best and easy method of making this delicious recipe at your home.


  • 1 cup warm water
  • 1/4 cup honey
  • 3 cups whole wheat flour
  • 1 teaspoon salt
  • 1/3 cup shelled, toasted, chopped pumpkin seeds
  • 1 (.25 ounce) package yeast
  • 1/4 cup wheat bran
  • 4 teaspoons vegetable oil
  • 1/3 cup sunflower seeds


Apart from seeds, collect all ingredients in a bread pan in order to follow manufacturer. Now select the ingredient (whole wheat) and press start. If your machine has more options and you have a very advanced machine which provides many features, then it’s good. You have to put fruits or nuts with adding sunflower and pumpkins seeds at the beep and wait until ingredients fully bake. Now if you want to give good look to your recipe, then you can also brush some beaten eggs on the top and sprinkle some seeds for making more delicious taste. When you see your recipe looks perfect and delicious then serve to your family and enjoy your autumn.


Serve in small pieces or also in medium prices, which you and your family like. You can also enjoy the Panera autumn squash soup with your recipe for making a good meal. Decorate each plate with beautiful things for attraction.

How to store:

The most important part of this post is that how to store our recipe meal for later use. So as we all know that this is a sweet recipe and most desserts are stored in refrigerators. So we have to place our meal in the refrigerator for storing.