Bready or Not

Bready or Not recipe blog

Bready or Not: Cheddar Bay Biscuits

Posted by on Jan 19, 2022 in Blog, Bready or Not, cheese galore, quick bread, side dish | 0 comments

Let’s state a truth up front: a visit to Red Lobster isn’t about the seafood. It’s about those Cheddar Bay Biscuits they bring out as an appetizer.

Bready or Not: Cheddar Bay Biscuits

I’ve used this recipe for about 10 years now. I posted it on my LiveJournal in the earlier iteration of Bready or Not, but now it’s time to share again with new photos and an easy-to-print format.

Bready or Not: Cheddar Bay Biscuits

These biscuits are incredible. Cheesy, crisp, tender. Buttery. I mean, you baste them in butter and seasonings for the final step. You know they will be good.

Bready or Not: Cheddar Bay Biscuits

Plus, these keep well in the fridge for days! In a pinch, you can heat them in the microwave, but they are far better warmed in an oven or toaster oven. That way the outside stays crisp and the interior texture stays just right.

Bready or Not: Cheddar Bay Biscuits

I bet if you give these a try, they’ll be a reliable side dish bread in your recipe repertoire, too!

Bready or Not: Cheddar Bay Biscuits

These biscuits are a copycat of the famous biscuits served at Red Lobster restaurants! Makes 9 big biscuits using a 1/3 measuring cup.
Course: Side Dish
Cuisine: American
Keyword: cheese, quick bread
Servings: 9 biscuits
Author: Beth Cato

Equipment

  • parchment paper
  • pastry brush

Ingredients

Biscuits

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon white sugar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 6 ounces sharp cheddar cheese shredded
  • 1 cup buttermilk or soured milk*
  • 1/2 cup unsalted butter 1 stick, melted and cooled

Topping

  • 3 Tablespoons unsalted butter melted
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried parsley

Instructions

  • Preheat oven at 475-degrees. Line a big baking sheet with parchment.
  • In a big bowl, combine the flour, baking powder, baking soda, sugar, salt, garlic powder, and cayenne. Fold in the cheddar cheese.
  • Fold the buttermilk into the dry ingredients, followed by the melted butter, scraping the bottom of the bowl well to make sure everything is mixed in. Grease a 1/3 cup and use that to scoop up portions of dough to place spaced out on the baking sheet.
  • As the biscuits bake for 11 to 13 minutes, until golden brown, prepare the topping. Melt the butter and stir in the garlic powder and parsley. As soon as the biscuits are out of the oven, brush on the topping to cover the nooks and crannies of every biscuit on the pan.
  • Eat right away. Leftovers will keep in a sealed container in the fridge for days. They can be microwaved, but are best warmed in an oven or toaster oven.

OM NOM NOM!

    Notes

    *To make soured milk, place a few teaspoons of lemon juice or white vinegar in a cup, and pour in dairy milk or half & half to reach the 1 cup amount. Let sit for about 10 minutes at room temperature so that the mixture curdles, then use in recipe.
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    Bready or Not Original: Apple-Almond Olive Oil Cake

    Posted by on Jan 12, 2022 in apples, Blog, Bready or Not, breakfast, cake, lemon, nutty | 0 comments

    This Apple-Almond Cake is an absolute showstopper of a cake, and it’s not difficult to make!

    Bready or Not Original: Apple-Almond Olive Oil Cake

    Really, I found cutting the apple into thin, mostly-equal pieces and placing them on the cake to be the most piddly part of the whole process. However, it was all well worth the effort!

    Bready or Not Original: Apple-Almond Olive Oil Cake

    The taste of the cake isn’t super-sweet. The cake really tastes of lemon and almond, a fabulous pairing, with the apple providing a touch of flavor and sweetness.

    Bready or Not Original: Apple-Almond Olive Oil Cake

    It’s not a thick or heavy cake, either. This would be fantastic to serve for a breakfast, brunch, or dessert–it can really do all the things!

    Bready or Not Original: Apple-Almond Olive Oil Cake

    I modified this recipe greatly from one that was in Bake from Scratch’s September-October 2020 issue, which used a pear instead of an apple. It’s a fantastic issue–you’ll see my takes on several other recipes in the future!

    Bready or Not Original: Apple-Almond Olive Oil Cake

    Bready or Not Original: Apple-Almond Olive Oil Cake

    This stunning cake is fairly straightforward to make, and wow, is it gorgeous to behold!
    Course: Breakfast, Dessert, Snack
    Keyword: almond, apple, cake, lemon, springform pan
    Author: Beth Cato

    Equipment

    • 9-inch springform pan
    • parchment paper

    Ingredients

    • 2 large eggs room temperature
    • 1 cup white sugar
    • 1/2 cup extra-virgin olive oil
    • 2/3 cup almond flour sifted to remove clumps
    • 1/3 cup half & half or milk
    • 1 lemon zested and juiced
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon almond extract
    • 1 1/3 cup all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 3/4 teaspoon kosher salt
    • 1 large Pink Lady apple or other firm baking apple
    • 1/2 cup sliced almonds

    Instructions

    • Preheat oven at 350-degrees. Cut parchment paper to fit the bottom of a 9-inch springform pan. Apply nonstick spray to pan; place parchment round inside, then spray to coat that as well.
    • In a stand mixer with a whisk attachment. whip the eggs at high speed until they are foamy, about a minute. Reduce the speed to medium to add the white sugar. Continue to beat until it becomes thick and pale, about 2 minutes.
    • With the mixer going, pour in olive oil. Pause to scrape sides of bowl. Add the almond flour, half & half, all of the lemon zest, and both extracts, mixing until combined.
    • In another bowl, stir together flour, baking powder, and salt. Fold the dry ingredients into the moist mix. Pour batter into the prepared pan.
    • Prep the apple. Core it, leaving the peel intact. Cut into thin slices of equal size. Pour reserved lemon juice over the apples, tossing them to coat.
    • Place apple slices on top of batter in fanned-out groups of about five, having them face different angles all around the top. NOTE: as the batter is very sticky, the apples will be nigh impossible to move after they are placed, so make careful decisions. Sprinkle the sliced almonds around the edges and in the gaps between the apples.
    • Bake for about 50 minutes, until the middle passes the toothpick test. Set on rack for 15 minutes before removing the ring from the pan. Serve warm, or cool completely, keeping the cake on the round base. When slicing the cake, be aware that the peel is pretty but may resist the blade–it’s easier to snip through with a pair of kitchen shears.
    • Cake can be sliced and frozen for later, but it will taste best at room temperature or warmed.

    OM NOM NOM!

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      Bready or Not: Gingerbread Chocolate Chip Cookies

      Posted by on Jan 5, 2022 in Blog, Bready or Not, british, chocolate, cookies | 0 comments

      Let’s start the year right with these Gingerbread Chocolate Chip Cookies!

      Bready or Not: Gingerbread Chocolate Chip Cookies

      These things are soft and chewy, the coarse sugar providing a sweet, crunchy crust. Plus, you get chocolate mixed throughout, which provides a lovely contrast to the spicy gingerbread.

      Bready or Not: Gingerbread Chocolate Chip Cookies

      I’ve noticed that it’s a very British thing to do at least part of a gingerbread recipe on the stovetop. It definitely creates a different, richer flavor that the standard American recipe that mixes everything in a bowl.

      Bready or Not: Gingerbread Chocolate Chip Cookies

      You’ll notice this recipe includes a lot of fresh ginger. In the past, I’ve kept ‘fresh’ ginger around by buying a hunk, using a vegetable peeler to take off the outside, then freezing the interior in pieces. You can then grate it straight from the freezer. I think I learned about this technique from a food magazine ages ago.

      Bready or Not: Gingerbread Chocolate Chip Cookies

      The original of this recipe is from a food magazine, too–Bake from Scratch Holiday Cookies 2019, this recipe by Edd Kimber. My version is modified a great deal. I do recommend seeking out this issue, though, as it has a LOT of great recipes.

      Bready or Not: Gingerbread Chocolate Chip Cookies

      These cookies have complex ginger and spice flavors, perfect for the holidays and year-round! Note that the preparation is done in stages over a few hours–these aren’t quick fix cookies. Makes about 42 tablespoon-sized cookies.
      Course: Dessert, Snack
      Cuisine: British
      Keyword: chocolate, cookies, gingerbread
      Author: Beth Cato

      Equipment

      • large saucepan
      • tablespoon scoop
      • parchment paper

      Ingredients

      • 1 cup light brown sugar packed
      • 1 cup unsalted butter 2 sticks, softened
      • 1/2 cup unsulphured molasses
      • 2 large eggs room temperature
      • 4 cups all-purpose flour
      • 2 Tablespoons fresh ginger
      • 2 teaspoons baking soda
      • 1 teaspoon baking powder
      • 2 teaspoons ground cinnamon
      • 1 teaspoon ground ginger
      • 1/2 teaspoon kosher salt
      • 1/4 teaspoon ground nutmeg
      • 10.5 ounces chocolate chips dark, semisweet, or a mix
      • 3/4 cup turbinado sugar

      Instructions

      • In a large saucepan on medium-heat, stir together brown sugar, butter, and molasses until the butter is melted and everything is mixed. Remove from heat to cool for 30 minutes.
      • Whisk eggs into the cooled mixture.
      • In a big bowl, combined flour, fresh ginger, baking soda, baking powder, cinnamon, ground ginger, salt, and nutmeg. Pour in the sugar from the saucepan, stirring until just combined. Fold in the chocolate.
      • Encase dough in plastic wrap and refrigerate for at least 2 hours.
      • Pull out dough to soften slightly, about 10 or 15 minutes. Preheat oven at 375-degrees. Line a large baking sheet with parchment paper.
      • Measure out the turbinado sugar into a small bowl. Use a tablespoon scoop to dole our dough, rolling each ball in sugar before setting spaced-out on baking sheet.
      • Bake for 12 to 14 minutes, until cookies are set. Cool on pan for 5 minutes before transferring them to a cooling rack.
      • Store in an airtight container at room temperature. Cookies keep for at least 3 days.

      OM NOM NOM!

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        Bready or Not Original: Rum Bundt Cake

        Posted by on Dec 29, 2021 in alcohol, Blog, Bready or Not, bundt, cake | 2 comments

        This Rum Bundt Cake is luscious–soft and moist, with rum baked-in and soaked-in. It’s perfect for an indulgent New Year’s Eve treat, or make it any time of year!

        Bready or Not Original: Rum Bundt Cake

        The most basic form of this recipe came to me on a postcard sent by my mother-in-law’s husband. He travels a lot, and sent me a card from the Virgin Islands that included a rum bundt cake recipe on the front.

        Bready or Not Original: Rum Bundt Cake

        The thing was, the recipe was squeezed into limited space and quite basic. The baking temperature was low and strange, too–no way was an enriched bundt cake baking at 300-degrees in 45 minutes.

        Bready or Not Original: Rum Bundt Cake

        So, I rewrote the recipe. I also added more rum. I used the return-to-pan soaking method I learned from Bake Off years ago to make sure this baby was really rummy. That liquid gold shouldn’t drip off. No, it needs to be used to bathe a cake.

        Bready or Not Original: Rum Bundt Cake

        The end result is fragrant with rum. The outside is crisp while the crumb is tender and moist without being soggy. It’s not a super-sweet cake, either, but it is definitely lush.

        Modified greatly from a souvenir postcard.

        Bready or Not Original: Rum Bundt Cake

        This incredibly moist bundt cake has rum baked in and is bathed in it as well, creating a cake that is indulgent and delicious.
        Course: Dessert
        Keyword: alcohol, bundt cake, cake
        Author: Beth Cato

        Equipment

        • large bundt pan
        • pastry brush
        • chopstick

        Ingredients

        Cake

        • 1 cup unsalted butter 2 sticks, room temperature
        • 2 cups white sugar
        • 6 large eggs room temperature
        • 2 cups all-purpose flour
        • 1 teaspoon cinnamon
        • 2 teaspoons vanilla extract
        • pinch salt
        • 1/4 cup rum

        Rum soak:

        • 1/4 cup rum divided
        • confectioners’ sugar

        Instructions

        • Preheat oven at 350-degrees. Heavily grease or use nonstick spray in a large bundt pan.
        • In a mixer, blend together butter and sugar. Add eggs one at a time. Follow up with the flour, cinnamon, vanilla, salt, and rum.
        • Pour batter into pan. Bake for about 45 minutes, until the middle passes the toothpick test. Let cool for about 20 minutes, then invert cake onto a cooling rack. Don’t wash the pan!
        • After the cake is completely cool, tip it back into the pan. Stab the top (the future base) all over with a chopstick or similar tool. Drizzle 2 Tablespoons of rum over the surface. Let it sit a few minutes. Invert the cake onto a plate. Again, stab the surface all over with something like a chopstick. Brush the remaining 2 Tablespoons rum over the top and sides, mopping up any droplets to brush on again. Let set a few minutes.
        • Before serving, sprinkle on confectioners’ sugar. Slice and enjoy! Keep covered in fridge or at room temperature. Cake can be frozen in individual slices for later enjoyment, too.

        OM NOM NOM!

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          Bready or Not: Peppermint Bark Cookies

          Posted by on Dec 22, 2021 in Blog, Bready or Not, chocolate, cookies, mint | 0 comments

          These incredible Peppermint Bark cookies really do taste like peppermint bark, but in chewy, beautiful cookie form!

          Bready or Not: Peppermint Bark Cookies

          These cookies even look holiday-colorful due to the bits of crushed candy cane throughout. I used a Hershey’s Chocolate Mint Candy Cane, but many varieties of candy cane would do. You could even mix it up with different colors and flavors!

          Bready or Not: Peppermint Bark Cookies

          I kept things easier by using chocolate chips, but this would be great with chopped chocolate, too, for different textures and flavors. Peppermint Bark itself comes in different variants, after all!

          Bready or Not: Peppermint Bark Cookies

          These cookies would be fantastic for a holiday cookie exchange, or to serve at a gathering. Or, if you’re cheap like me, bake them later on in January using candy canes scored on clearance!

          Bready or Not: Peppermint Bark Cookies

          Modified from Bake from Scratch Magazine Holiday Cookies 2019.

          Bready or Not: Peppermint Bark Cookies

          These cookies really do taste like peppermint bark, but in chewy cookie form! Recipe makes about 42 cookies using a tablespoon scoop.
          Course: Dessert, Snack
          Keyword: candy cane, chocolate, cookies, mint
          Author: Beth Cato

          Equipment

          • tablespoon scoop
          • parchment paper

          Ingredients

          • 1 1/2 cups light brown sugar packed
          • 1 cup unsalted butter 2 sticks, melted
          • 1/2 cup white sugar
          • 2 large eggs room temperature
          • 1 teaspoon vanilla extract
          • 1 teaspoon peppermint extract
          • 3 1/2 cups all-purpose flour
          • 1 teaspoon baking soda
          • 1 teaspoon fine sea salt
          • 4 ounces white chocolate chips
          • 4 ounces dark chocolate chips
          • 4 peppermint candy canes crushed

          Instructions

          • In a mixer, beat brown sugar, butter, and white sugar until combined. Add eggs one at a time followed by the extracts.
          • In a separate bowl, stir together flour, baking soda, and sea salt. Gradually add the dry ingredients into the butter mixture. Fold in the two chocolates and candy cane bits. Cover top of dough with plastic wrap and chill it for 15 minutes.
          • Preheat oven at 350-degrees. Line a large baking sheet with parchment paper.
          • Use a tablespoon scoop to parcel out dough, spaced out, on baking sheet. Bake for 10 to 12 minutes, until cookies are set and just turning golden. Keep on sheet for a few minutes then transfer to a cooling rack.
          • Store cookies in seal containers at room temperature. Keeps for at least 3 days.

          OM NOM NOM!

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            Bready or Not Original: No Bake Pecan Praline Cookies

            Posted by on Dec 15, 2021 in Blog, Bready or Not, cookies, no-bake dessert, nutty | 0 comments

            Do you need cookies ready, FAST? These no-bake wonders are prepared in minutes and just need 15 minutes to set.

            Bready or Not Original: No Bake Pecan Praline Cookies

            Traditional pecan pralines are crunchy and sweet. This no-bake cookie version definitely has all that going on, with added chewiness from coconut.

            Bready or Not Original: No Bake Pecan Praline Cookies

            I highly recommend using unsweetened coconut flakes or shreds here, as these cookies are not lacking at all in the sugariness department!

            Bready or Not Original: No Bake Pecan Praline Cookies

            It’s amazing to me how something so goopy and hot can so quickly become set and easy to handle. This is the ultimate in fast-and-delicious cookies.

            Bready or Not Original: No Bake Pecan Praline Cookies

            Bready or Not Original: No Bake Pecan Praline Cookies

            These no-bake wonders are prepared in minutes and just need 15 minutes to set. No candy thermometer required! Each bite is crunchy, sweet, and oh so good! Makes about 35 tablespoon-sized cookies.
            Course: Dessert, Snack
            Keyword: coconut, cookies, no bake, pecans
            Author: Beth Cato

            Equipment

            • large saucepan
            • cookie sheet
            • waxed paper
            • tablespoon scoop

            Ingredients

            • 2 1/2 cups pecans chopped or whole
            • 2 cups unsweetened coconut flakes or coconut shreds
            • 2 1/2 cups white sugar
            • 1/2 cup milk
            • 1/2 cup light corn syrup
            • 1 stick unsalted butter 1/2 cup
            • 1 teaspoon vanilla extract

            Instructions

            • Prepare a large cookie sheet, or several sheets, with waxed paper. In a bowl, stir together the pecans and coconut.
            • In a saucepan on medium-high heat, stir together the sugar, milk, corn syrup, and butter. Continue to stir while bringing the mixture to a rolling boil. Stabilize the heat so that it continues to boil for 3 minutes.
            • Remove pot from heat. Pour in the vanilla. Follow up with the pecans and coconut, stirring well to coat everything in goopy hot sugar.
            • Use a tablespoon scoop to dole out cookies on the waxed paper. If they fall apart a bit, carefully use a spoon or the scoop to shape them again. Let cookies set, at least 15 minutes. Carefully peel them away from the waxed paper; note that the first scoops may be more prone to stick.
            • Store cookies in a sealed container.

            OM NOM NOM!

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