Pop your popcorn however you like: My favorite method is to air-pop it in a large, heavy-bottomed saucepan with a lid. Heat the pan over medium-high heat and add 3 kernels. Once the test kernels pop, add the rest of the kernels, reduce the heat to medium, and shake constantly until the kernels all pop (or until there are a few seconds between each pop).
Melt together the butter and coconut oil, then whisk in the soy sauce. Whisk in any extra mix-ins, as I listed above (Sriracha, garlic salt, and Parmesan cheese). Another excellent topping is a few tablespoons of toasted sesame seeds.
Pour the soy sauce butter over the popcorn and toss to coat.
1 ( 29 oz.) can sliced peaches, drained well
1 1/2 cups all-purpose flour
1/2 cup sugar
1 tbsp. baking powder
1/4 tsp. table salt
4 tbsp. unsalted butter, cubed and cold
1 cup heavy cream
cinnamon and sugar (for sprinkling on top)
Preheat oven to 375F degrees
Spray an 8 x 8 baking dish with nonstick cooking spray.
Drain your can of peaches.
Pour drained peaches into bottom of baking dish (spreading them out evenly).
Sprinkle peaches with a little cinnamon or cinnamon sugar mixture.
For the topping, in a medium bowl, combine flour, sugar, baking powder and salt.
Then add in the cubed butter.
Begin to “cut” it into the flour mixture.
You can use a pastry cutter. Or better yet, use your fingers. Just work it in with the flour until it becomes small pebbles and has been worked in with the flour/sugar mixture.
Then pour in heavy cream.
Combine until all the flour mixture has become moist. It will be very thick.
Using a spoon, begin plopping the topping all over the peaches. Just put it on in clumps. Doing your best to cover the peaches. Don’t worry about smoothing it out.
Sprinkle the top with sugar or a cinnamon/sugar mixture. (the cinnamon will make the topping appear darker as it cooks.)
Bake for about 40 minutes.
Top will be golden brown, and you can stick a toothpick in the top to make sure the topping has completely baked through (toothpick should come out clean).
I made this with fresh peaches and frozen blueberries. It took about 47 min in the oven.
To make this with fresh peaches, you’ll need about 6 peaches, sliced.
Combine sliced peaches with 3 tbsp. all-purpose flour since fresh peaches will produce a lot of juice. Then continue with above steps.
To make cinnamon sugar, combine 2 tbsp. granulated sugar with 1 tsp. ground cinnamon.
1 stick (1/2 cup) unsalted butter
1 ½ cups granulated sugar (divided)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup whole milk
1 tablespoon pure vanilla extract
1 (29 ounce) can sliced peaches in juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Preheat oven to 350°F. Butter a 9×13 baking dish (or 2-8×8 baking dishes). Set aside.
Place butter in a medium size microwave safe mixing bowl. Heat butter in microwave until melted. Add 1 cup sugar, flour, baking powder, salt and whisk to combine. Add milk and vanilla, whisk until combined. Pour batter into prepared baking dish.
Spoon peaches over top of batter, placing them evening around the pan. Reserve the juice from the can.
Add 1/2 cup sugar, cinnamon and nutmeg to the juice. Whisk to combine. Pour juice over peaches.
Bake 55-60 minutes until golden brown. Serve with a scoop of ice cream on top if desired. Enjoy! serves 12
6 tablespoons unsalted butter, softened, plus more for pie plate 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup plus 2 tablespoons sugar 1 large egg 1/2 cup milk 1 teaspoon pure vanilla extract 1 pound strawberries, hulled and halved
Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges.
two 10-ounce cans solid albacore tuna packed in olive oil, drained
2 sticks unsalted butter, at room temperature
1/4 cup heavy cream
Finely grated zest of 1 lemon
1/4 cup fresh lemon juice
1/4 teaspoon cayenne
6 anchovy fillets, drained
3 tablespoons capers, rinsed and drained
2 tablespoons minced capers
1/4 cup finely chopped parsley
1/4 cup finely chopped celery rib
Toast or crackers, for servingLine a 7 1/2-by-3 1/2-inch loaf pan with plastic wrap, leaving plenty of overhang. In the bowl of a food processor, combine the tuna, butter, cream, lemon zest, lemon juice, cayenne, anchovies and the 3 tablespoons of capers. Season with salt and pepper and process until smooth. Scrape the puree into the loaf pan and smooth the top. Cover with the overhanging pieces of plastic wrap and refrigerate until firm, at least 8 hours or overnight.In a small bowl, stir the 2 tablespoons of minced capers with the parsley and celery and set aside. Unwrap and unmold the pate; onto a serving dish and sprinkle the parsley mixture on top. Serve chilled with toast or crackers.
For Drop Biscuits: 2 c. whole wheat pastry flour
¼ tsp. salt
4 tsp. baking powder
1 TB. sugar
½ c. cold butter, cut into 8 pieces
1 c. milk
For Strawberry Shortcakes:
4-6 warm biscuits
1 lb. strawberries (about 2-3 cups sliced)
½ tsp. sugar
1 c. whipping cream
1 TB. honey or sugar (or to taste)
To Make Biscuits:
Heat oven to 425 degrees and line a baking sheet with a baking liner or parchment.
Add flour, salt, baking powder, and sugar to the bowl of a food processor* and pulse to mix. Toss in the butter pieces and process until the mixture resembles coarse meal.
Add milk all at once and pulse until the dough comes together (don’t process too much). Th edough should be a “wet’ dough.
Using a ¼ c. scoop,** drop onto prepared pan 2-3 inches apart.
Bake 15 minutes, turning halfway through if needed for even cooking. Let cool on a wire rack until serving.
For Strawberry Shortcakes:
Slice strawberries, sprinkle with ½ tsp. of sugar and toss gently. Let sit at room temperature until serving.
Whip cream with honey (or sugar) until stiff peaks form. This can be done and hour or two in advance and kept in the fridge until serving (if you use honey, it helps keep the cream from separating after whipping, so it stores better).
To serve, split each biscuit needed and place the bottoms on small plates or bowls. Top with about ½ cup of sliced strawberries, replace tops and add a spoonful of whipped cream.
Note: this will make 10¼-cup size biscuits – the extras freeze beautifully and can be thawed and crisped again in a toaster oven.
*To make by hand: add ingredients to a medium bowl and cut in butter with a pastry cutter. Use a wooden spoon to mix in the milk.
**Use a smaller scoop or two spoons if you’d like a smaller size for your shortcakes.