Elephant shaped buttermilk biscuits with cheddar cheese – perfect for dipping into soup, spreading with jam, or packing into school lunches. This recipe made over 3 dozen biscuits, but the quantity really comes down to the size and shape of your biscuit (cookie) cutter. Ingredients: 10 tbsp Butter 3 cups Flour 3 tsp Baking Powder…
Category: Baking
Red Current Puffs
Now that I have made the Red Current Curd, in what new and creative ways can I use it? …Well, turn it into a Red Current Puff… of course…. The golden pâte à choux puffs are delightful templates for the delicately flavored yet velvety rich red current curd. A light sprinkle of shredded coconut finishes…
Blueberry Muffins
It has slowly been dawning on me that baking a good blueberry muffin is an exercise in restraint. While I battle with my instinct to tip just a little bit more of those juicy, scrumptious blueberries into my muffin batter, I have to constantly remind myself that blueberries have a high liquid content and adding…
Rose Hip Jelly Ice-Cream Sandwiches
A simple, delicious, and sweet summer treat using the some of the rose hip jelly I made earlier this week, salted-butter breakups, and vanilla ice-cream. If you do not want to go through the hassle of making the jelly, use your favorite store-bought fruit jelly to brighten up your ice-cream sandwiches. I have the feeling…
The Ephemeral Bee 