biscuits

A Biscuit Recipe From Betty's Cook Nook

Two Birds. One Biscuit.

I love it when you can enjoy two great things from one! Like:

  • Two tasty recipes that are born from one simple ingredient.
  • A history lesson served with a delicious slice of quiche lorraine.
  • And this biscuit recipe – a fast way to make some homemade biscuits that are infused with the taste of beer. Why just drink a beer when you can eat one, too! Read more about cooking with beer!

foodie tips

  If you don’t want a hint of sweet in your biscuits you can dial back on the sugar to 1 tablespoon… or none. But as Joe taught me… “It’s not nice to fool with Betty’s Cook Nook!” You can always adjust after you make *and try* a recipe the first time.

  Use your favorite flavor of beer. I used what I had in my refrigerator’s drink drawer which was Modelo Especial. My Mom “Betty” would have Pearl Light handy. And my Dad would be alongside to share a Budweiser with you. Thirsting for more beer? Enjoy some vintage beer commercials below!

  I brushed some melted Falfurrias butter on my biscuits and gave them a slight sprinkle of garlic salt. For a second round of biscuits I added a handful of cheddar cheese and they tasted great! The cheesy biscuit pic is below.

A Biscuit Recipe From Betty's Cook Nook

Cooking with your fur babies makes everything better. Shown here is my amazing Chesapeake Bay Retriever, “Lucca.”
He has his eyes on the prize!

i. ingredients

2 cups | bisquick
2 tablespoons | sugar
½ can | beer
optional: to serve | butter
optional: to serve | dash of garlic salt
optional: ½ – 1 cup | cheddar cheese, grated

How to make homemade biscuits

Using a cookie scoop makes biscuit-making a snap!

Homemade Biscuits Recipe

A scan of Mom’s original biscuit recipe!

ii. what to do

0. Preheat your oven to 450°F.

1. In a medium-sized bowl add the bisquick, sugar and beer. Mix with a rubber spatula or wooden spoon until well combined.

2. Drop by rounded tablespoons onto a prepared cookie sheet.

I used a cookie dough scoop to keep things consistent in size. If you want your biscuits a little taller than they are wide you can also scoop the batter into a prepared muffin tin (sprayed with Pam baking spray)

3. Bake the biscuits for 8-10 minutes or until golden brown. Serve immediately alongside your favorite breakfast spread.

Yields: About 10 biscuits!

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

 

Biscuits with Cheese

Everything’s betta’ with chedda’!

 

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quiche lorraine

A Quiche Lorraine Recipe From Betty's Cook Nook
Quiche Masterpiece

I love when I get a little history lesson along with a recipe. It’s like two treats in one! Found along with this recipe my Mom clipped from The San Antonio Express-News in 1970 the article tells an interesting story about this recipe’s creator, Ester MacMillan.

Ester helped introduce quiche to foodies near and far after it arrived at the 1968 World’s Fair dubbed “HemisFair” that was held in San Antonio. What a sight that must have been when the Tower of the Americas – an observation tower more than 600 feet tall complete with a spinning 360° top – debuted at the expo! You can read more about Ester and her story about the origin of quiche via the original recipe scan I scored from my Mom’s cookbook below. A postcard from HemisFair 1968, San Antonio, Texas

As a child I remember my Mom, “Betty,” talking about Quiche Lorraine and a few decades later (ahem, just a few) this was the first time I made it. I absolutely loved it! I found the recipe extremely forgiving, meaning you can adapt it to your liking by adjusting the ingredients you introduce into the custard.

Perfect for a brunch-time gathering or  a couch-side treat this recipe scored a well-deserved spot in “The Best Of The Best Recipes” category (at right) … as well as my heart.

I’ve discovered more than one quiche recipe in Mom’s cookbook so I’ll be trying other versions soon and will share them here at Betty’s Cook Nook.

foodie tips

  “Blind baking.” I had never heard of it before until my friend and colleague Suzanne told me about it when I commented that I longed for a crispier quiche crust. Essentially all you do is pre-bake the crust a few minutes before filling it; doing so will help give it more “fluff.” I’ll give blind baking a try on the next making of this dish. And there will be a next time.

  I may have “accidentally” used a teeny bit more meat than the recipe suggests. In fact, Ester called for bacon or ham. A lover of both, I used bacon and ham. #Carnivore. This recipe presumes you will follow suit and use both. I scored some peppered ham at my local HEB and I loved the extra peppery kick.

  After reading the recipe below if you want to learn more about NIOSA and score some of the festival’s recipes, click this link and enjoy!

Quiche Lorraine Ingredients

i. ingredients

9 inch | pie crust
¼ pound | bacon or ham (or both)
1 ½ cup | gruyere or aged cheddar, grated (I used gruyere)
| cage free eggs
1 cup | cream, half and half or undiluted evaporated milk
½ teaspoon | salt
dash | white pepper
dash | nutmeg, grated
1 teaspoon | dried onion
dash | cayenne pepper

ii. what to do

0. Preheat your oven to 400°F. That was easy, right?

1. Line a 9-inch pie pan or fluted quiche pan with pie crust. If you choose, blind bake the doughy crust (per above) and set aside.

2. Cook until crisp the bacon – and or – lightly brown the ham. Set the dynamic duo aside to cool off a bit.A Quiche Lorraine Recipe From Betty's Cook Nook

3. Place your grated cheese (yum, cheese!) in the bottom of your pastry-lined pie pan. Over that, sprinkle your meats.

4. In a medium-sized bowl beat the eggs. Add the cream and the four seasonings and beat a little longer until everything is well-mingled. Pour this egg mixture over the cheese-meat medley.A Quiche Lorraine Recipe From Betty's Cook Nook

5. Bake for about 30 minutes or until crust is golden and custard is set. Remove from oven and cool a bit to lukewarm and serve.

Yield: About 8 servings. Enjoy!

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

 

A Quiche Lorraine Recipe From Betty's Cook Nook

A Quiche Lorraine Recipe From Betty's Cook Nook

A scan of Mom’s recipe for Quiche Lorraine. Click to read the interesting story!

Watch this interesting video series about HemisFair 1968! I learned much about my hometown city!


green chilies casserole

green chilies cassrole

A Great Side Or Main Dish

How can you create anything but success with a recipe that calls for an entire pound of cheese?

This is a tasty dish that’s easy to prepare and even easier to eat. It’s great as an entrée or main dish depending on the size of the helping and what time of day you’re eating it.

This Casserole? Olé! Olé!

i. ingredients

2 4 ounce cans | whole green chilies
½ pound | cheddar cheese, grated
| cage free eggs
1 tablespoon | flour
12 ounce canevaporated milk
½ pound | monterrey jack cheese, grated
8 ounce can | tomato sauce
to garnish | tortilla chips, crumbled

ii. what to dolining the chilies in the bottom of the casserole dish

0. Preheat oven to 400°F.

1. Split the green chilies and remove the seeds (if any).

2. Butter the bottom of a 9″ x 9″ casserole dish and layer the chilies in the bottom. Cover the chilies with the cheddar cheese and set aside.

3. In a medium-sized bowl beat the eggs, flour and evaporated milk. Pour the mixture over the chilies and cheese and place the casserole in the oven for 30 minutes.

the cheddar cheese swimming in milk4. Remove the casserole from the oven and top it with the monterrey jack cheese. Pour on the tomato sauce. Return to oven and bake for 15 minutes.

5. Remove from oven and set aside for a few minutes to rest. Cut, plate and enjoy!

Serves: 4-6

foodie tips ~

  Although the original recipe didn’t call for it, after my first helping I decided that a little crunch would be a nice contrast. So I crumbled some tortilla chips onto my plate before serving.

  Something tells me a dollop of sour cream would be good on top of a slice of this casserole. That “something” is my belly talking to me and I’ll try it when I heat-up the leftovers. (Simmer down, belly).

~ ~ ~

Who is “Mary Stephenson?”

We Kikers lived at 2927 Trailend Drive and Mary was the mother of the family living next door to us.

Mary was a fabulous foodie friend of ours and you’ll find a few recipes from Mary’s kitchen here at Betty’s Cook Nook. Click here for more of Mary’s recipes.

Our two families spent many shared dinners and laughs together so I was happy to find some of Mary’s recipes tucked in Mom’s cookbook since the Stephensons were a magnificent and memorable part of my wonder years.

a scan of the original green chilies casserole recipe


banana nut loaf cake

The Finished Piece ~ Banana Nut Loaf CakeFresh From The Family Archives!

My cousin Julie revved-up her scanner and shot me some recipes from her San Antonio kitchen last week. This tasty banana nut loaf cake recipe was one of them… and hailed from Delores’ kitchen (her handwriting is shown on the recipe below).

Julie’s mom “Delores” was Mom’s sister… and “magically,” the Kiker family always referred to her as “Sister”… and her husband, “Uncle Bill.”

Julie said: “This is another recipe I thought my Mom got from your Mom. She made it several times and then taught Jeannette how to make it. Jeannette made it probably a zillion times for her! My father just loved that banana bread ~ or at least my Mother thought he did!”

Let’s Go Bananas!

the cast of ingredients for banana nut loaf cake


i. ingredients

½ cup | butter, softened (use Falfurrias butter per my Grandmother Nanny)
1½ cup | sugaralways sift your flour, folks!
2 | cage free eggs, beaten well
3 | bananas, mashed well
½ cup | nuts, finely ground (I like pecans)
½ teaspoon | baking soda
4 tablespoons | buttermilk
1½ cups | flour
1 teaspoon | baking powder
1 teaspoon | vanilla

ii. what to do

banana nut loaf cake : batter up

0. Soften your butter. See tip below!

1. Preheat oven to 350°F.

2. In a large bowl, mix the first five ingredients.

3. Dissolve the soda in the buttermilk; add to the first five ingredients.

4. Mix the flour with the baking powder; add to the ingredients along with the vanilla and mix well.
hero shot

5. Grease the bottom of a loaf pan (roughly 8.5″ x 4.5″ x 2.75″) then line the bottom of the pan with wax paper.

6. Pour batter into baking pan and bake at 350°F for 1 hour and 15 minutes.

Foodie Tips ~

 Ahhh, softening butter. I’m usually in the heat of the moment before I realize I need room temperature butter but it’s still in the fridge! If you’re short on time and can’t wait the 30-60 minutes for your butter to soften on the countertop, here are some helpful tips for how to accelerate things. I usually cut the butter into 1/2″ slices and set them near my preheating oven and usually in about 15 minutes things are ready to roll.

This recipe was surely a family favorite ~ the measurements for how to make *three loaves* is noted in the original recipe below (see the circles)!

Julie says this recipe is a good use for almost-bad bananas.

 You can also split this into two smaller loaves. I used foil pans that were 8″ x 3-7/8″ x 2.5″ and kept one and gave one as a gift.

Who’s Jeanette? Click here and learn more about Jeanette and her famous oatmeal cookies!

Delores' Original Banana Bread Recipe

A Scan Of Mom’s Original Banana Nut Loaf Cake Recipe (a.k.a Banana Bread)

 

Banana Bread Recipe 





crab supper pie

tasty crab supper pieGot Crabs?

Each summer, the Kiker Family of 5 usually found our feet in the warm and sandy beach of the Texas Coast…

…Dad sporting his silver anti-reflective hat, Mom wearing her hand-painted denim shirt and a straw hat wrapped with a brown burlap ribbon. Me? I was reluctantly wearing zinc oxide on my nose and face… and a sunburn omom's beach hat by mymom's beach hat by my pool. no kidding. in the background, left-to-right, are harley and boomer, the wunderlabs! pool. no kidding. n the rest of me.

Here in Port Aransas, you’d find Dad, Tim and Roger fishing in the Gulf. And Mom? You’d find her (and alternating family members and friends) at the South Jetty with nets in hand.

We Were Crabbin’

There on the jetties, I spent many a day darting amongst the giant rocks looking for floating treasure… yet our favorite treasured time was checking the traps to see if we might have caught gold; crabs. Female crabs went back in the water, but males, we would keep. Mom would boil them rosy red later in the day back at our hotel (usually Executive Keys) and transform them into seafood spectacular.

You can learn more about our adventures at the South Texas Coast (and why I’m working on my sea foodie status) here and here.

In the meantime, grab a couple of fresh crabs (or canned ones if you’re celebrating the simplicity of the 70s) and give props to the kissin’ cousin of la quiche… Crab Supper Pie!

Even though I don’t love seafood without a disclaimer, there are a few dishes I love (fried shrimp, grilled salmon creamy nutty tuna)… and now creamy, crunchy crab supper pie.

Let’s Go Crabbin’

i. ingredients

1 cup | natural Swiss cheese, shredded
9-inch | pastry shell, unbaked
7½ ounce can | crab meat, drained and flaked
| green onions, sliced with tops
| eggs, beaten
1 cup | light cream*
½ teaspoon | salt
½ teaspoon | grated lemon peel
¼ teaspoon | dry mustard
dash | mace
¼ cup | sliced almonds

ii. what to do

0. Preheat ovencrab supper pie... going into the oven!
to 325°F.

1. Sprinkle cheese evenly over the bottom of the pastry shell.

2. Top with crab meat and sprinkle with green onion.

3. Combine eggs, cream, salt, lemon peel, dry mustard and mace. Pour over crab meat.

4. Top with sliced almonds.

5. Bake in a slow-oven (at 325°F), for about 45 minutes or until set.

6. Remove from oven and let stand about 10 minutes before serving.

Serves 6

Great For Breakfast Or Dinner

finutoFoodie Tip ~

Despite the fact I’m not a Sea Foodie at heart, I added more canned crab because it was sold in 6 ounce cans (not 7½ ounce cans). The result? Uber meaty crab pie!

Mace? I had never heard of this as a seasoning but turns out that mace is not something you spray in someone’s eyes… it’s a warm spice that’s a milder cousin to nutmeg. Think pepper + cinnamon. It’s about $9.00/bottle, so get ready for this nutmeg substitute!

Family Fun Fact ~

A “Port A” ritual was for mom to get her chicken gizzard fixin’ and for us… a bean burger on Mustang Isle.

While most folks cringe when hearing me speak of a “bean burger,” relax… it’s a beef burger topped with refried beans, cheddar cheese and fritos… something we enjoyed back home in S.A. at Sills Snack Snack on Austin Highway. Later on at college I found a replica at College Station’s Deluxe Burger bar (now closed).

Golden times.

mom's crab supper pie recipe clipping






spicy sausage balls

did somebody say sausage balls?

The Easy, Cheesy Pleaser

Making tasty food doesn’t get any easier than this!

Mom loved the hot and spicy dishes and so do I! One nice family tradition is that my brother Roger and his wife Debbie have continued to make sausage balls through the years. It seems every time I’m home (mainly the holidays), the oven is revved-up and popping out balls of wonder.

Go on, have a ball! Or a few.

i. ingredients

1 pound | owen’s brand hot sausagesausage balls hot out of the oven
8 ounces | sharp cheddar, grated
3 cups | bisquick

ii. what to do

1. Mix all ingredients together.

2. Form into 1.5″ balls and place on greased cookie sheet.

3. Bake at 350°F until lightly brown (about 15 minutes).

Yields about 50 sausage balls… 49 for me… and 1 for you!

Foodie Tips ~

  I cooked these up on a raised cooling rack to encourage the grease to drain off the sausage balls. The funny part is there was no grease! I also found it odd that “brown and drain” for the sausage on the recipe was marked through. I checked with Roger and Debbie and they assured me the sausage cooks in the ball form. That’s why I cranked-up the oven a bit to 350°F. No toxoplasmosis or salmonella in my kitchen! In the process, I think I overcooked these a bit so best stick to the directions!

  My brother Roger has a slightly different version of this recipe which calls for: 1 cup grated cheddar cheese, 1 cup Bisquick and ½ roll of Owen’s sausage. You mix this all together and form 1″ balls and bake at 350°F for 15-18 minutes until lightly brown. 

A copy of mom’s actual recipe is below!

mom's original sausage balls recipe


pk’s french toast

pk's french toast recipeI was just a little guy when I scribble-scribed my very first recipe (shown below).

Sure, I left a lot of details out… but that was before I gained my strength of sharing (a.k.a. my mighty mouth).

Below are my instructions for how to properly turn mere egg into a super egg~great thing.

i. ingredientsingredients for my french toast recipe
(for one serving)

1 | slice of bread (I used pane paisano)
1 | organic egg
1 tablespoon | milk
1 pat | falfurrias brand butter
to serve | your favorite syrup
to serve | powdered sugar (optional)

ii. what to do

0. Warm a griddle (or a frying pan) over medium to medium-high heat. I have a griddle, so I’m using that.

1. Break egg into a mixing bowl and add milk. Mix very well with a whisk.

2. Drop the pat of butter on the griddle. Let it melt. You might need to “help” it spread to the shape of your bread.

3. Take your slice of bread and dip each side into the egg mixture until well coated.

4. Place the coated bread dipping the bread and cooking it on the griddle
on the griddle and cook each side until golden brown. If you have any extra egg, you can sprinkle it on top of the bread as it cooks. The artisan paisano bread I used had some holes in it so I had fun adding extra egg into the holes. Wheee!

5. Serve warm and top with a generous portion of syrup.

Foodie Tips ~

  My favorite syrup? Any roasted pecan flavored syrup, like this one from Blackberry Patch.

  My favorite bread? The artisan pane paisano from Empire Baking here in Dallas.

  Surprise your taste buds by experimenting with sweet and savory ingredients to sprinkle on top (like fresh fruits) or add to the egg mixture (like diced jalapeños).

1970s french toast