Onion Rings, Oven Baked.

I love onion rings. This is probably expected, what with my onion love posted previously elsewhere on this site. What I don't love is frying things. There are a few exceptions, but for the most part if a recipe calls for frying, it doesn't usually get made. I've modified recipes, like chicken nuggets and french fries, so that I can bake them instead, but onion rings have always failed in this department, even with recipes intended for baking. They never had the same taste, the breading would fall off, it was a disaster. Thus I resigned myself to only getting onion rings on the rare occasion we could get them at a restaraunt. 

Then one day, browsing for completely different books, I came across a cookbook from an author that I love already, Ellie Krieger. I took it home to see if I wanted to own this cookbook too, and lo and behold, a baked onion ring recipe! I was doubtful at first, what with my past failures on this front, but I resolved to try it anyway, and it worked! The breading was still somewhat difficult to work with, but nothing like the other times, and it stayed relatively attached to the onion. Next time, I'll spice up the recipe a bit with more cayenne, mainly because I'm not as fond of the buttermilk taste, and it's very present, though not overwhelming, in this recipe. Overall, a definite win.

Oven Baked Onion Rings, from The Food You Crave, by Ellie Krieger

Ingredients:

canola/olive oil spray

4 c. baked potato chips (and yes that's baked "potato chips", not "baked potato" chips. Though I suppose the latter would give interesting flavor...)

1/2 t. cayenne pepper

1 c. low fat buttermilk

1/2 c. plus 2 T. flour

1/2 t. salt, plus more to taste

1/4 t. ground black pepper

1 to 2 large Vidalia onions, peeled

Directions:

Preheat the oven to 450°F. Spray a baking sheet lightly with oil.

Place the potato chips in the food processor and process into fine crumbs. Transfer to a shallow bowl and stir in cayenne. In another shallow bowl, combine buttermilk, 2 T flour, and the salt and pepper.

Slice the onions into 1/2 in thick rounds, separate, and reserve only the larger slices, about 12. (I used the smaller slices as well, and it turned out lovely, though I had to process more chips to coat them all.)

Place the remaining 1/2 c. flour in a plastic bag, add onions, and shake to coat. Then dip each ring in the buttermilk mixture and the potato chip mixture successively, coating evenly. Place on the baking sheet and, if you like, spray with a bit more oil. (I skipped the spray on some, sprayed others, didn't notice a difference.)

Bake about 20 minutes, until the coating is crisp. Serve immediately. (They cool quickly once out of the oven.)

Enjoy!

Onion Pan Bread.

Here's another recipe for you onion lovers out there. This bread is impeccably moist, somewhere in texture between a very light biscuit and a somewhat heavier pancake. The onions are deceptively sweet, especially if you find yourself using all vidalia onions.  I'd actually recommend reducing the brown sugar that mixes with the onions and carmelizes them if you do use vidalias; too much sweet can, in fact, be too much of a very good thing.(Or so I'm told...) Regardless, this is delicious served warm to accompany a lighter meal, such as grilled chicken or a quick salad. It is best served warm.

Onion Pan Bread, from How to Cook Everything, by Mark Bittman

Ingredients: 

3 Tbsp Butter, or olive oil
2 large Onion, sliced ¼ in. thick
2 Tbsp Brown Sugar, use less if using vidalia onions
2 cups All-Purpose Flour
1 Tbsp Baking Powder
1 tsp Salt
1 tsp Sugar
1 Egg
1 cup Milk
¼ cup Corn Oil, or any neutral oil

Directions:

Heat the oven to 350℉. Put 2 Tbsp of butter or olive oil in a med-large skillet over medium heat. When the butter is melted or the oil is hot, add the onions and cook, stirring occasionally, until softened, about 10 minutes.
Use the remaining butter or olive oil to grease a 9 in. round baking dish, pie plate, or ovenproof skillet (I used the same skillet as above and just greased the edges a bit). Sprinkle with brown sugar and spread the onions around the bottom.
Mix together the flour, baking powder, salt, and sugar. Beat together the egg, milk, and neutral oil, add to the dry ingredients, and stir together quickly.
Spread the batter over the onions and bake for 35-40 minutes, or until a toothpick comes out clean. Let stand for 5 minutes before cutting into wedges. (You can invert onto a plate first if you like. Serve warm.

Cheddar Chive Biscuits.

(Bacon) Cheddar Chive Biscuits

I love these biscuits.  My husband asked me to make these this week, and, as my chive plant was getting out of control, and I do love to make yummy food for my husband, I happily obliged.

Of course, I had intended to simply whip these up on my own, as I have many times in the past. When my son learned that I was baking, however, he ran out of his room, leaving behind a half-built tower of lego duplo blocks, begging to help. And 'help' he did. First, he picked out which measuring spoon he wanted to use (the 1/8 teaspoon measure), then he proceeded to shove both hands deep into the flour and try to drop fistfuls into my outstretched cup measure. The flour exploded in a fine mist over everything sitting on the counter, coated both him and the chair he was standing on, and then finally settled in a small heap on the floor.

After we finished measuring the flour and moved on to grown-up parts of the recipe (chopping the chives,) he played 'drums' with measuring spoons and cups next to me while I worked. He also put all the dirty dishes in the sink, which included the measuring tools, ALL of them, the empty baking powder tin, and a few bowls and cups, not all of which needed washing prior to this. All in all, not the quickest of helpers, but still the most lovable, by far. :)

Originally, these were bacon cheddar chive biscuits, but my family doesn't eat bacon, so I leave that out. It affects the outcome not one bit, I think. In addition to leaving out the bacon, I also used colby jack cheese instead of cheddar, because that's what I had on hand, and also because I like it better. :) Enjoy!

Scones.

I love making scones. I used to buy this bag of 'just add water' scones mix, which was decent, but after having one expire on me, let's just say, never again. 

It was then I decided I needed to learn how to make my own scones from scratch. I've tried a few different recipes, most of which amounted in a large triangular brick. This recipe, however, only makes a small batch of round, not-quite-light scones. They are a bit denser than biscuits, but just barely. I make mine with currants in them, but the original recipe doesn't have anything added. If you like chocolate chips, raisins, craisins, or whatever else in your scones, feel free to add that. Just be sure to add a small bit of extra cream to hold the scones together if you add something.

Cream Scones, from The Winnie the Pooh Cookbook, by Virginia H. Ellison

Ingredients:

1 1/4 c. all purpose flour

2 1/2 t. baking powder

1/4 t. salt

3 T. butter

1/2 t. honey

1 lg. egg

1/4 c. light cream (I regularly use half and half, though I've used milk before as well.)

a handful of currants, chocolate chips, raisins, or nuts, if you like. (Add a bit extra cream if you do.)

Directions:

Preheat oven to 400ºF.

Combine flour, baking powder and salt.

Cut the butter into the flour with a pastry blender or two knives until it looks like coarse meal. (The butter is smaller than peas.)

Stir the honey, egg, and cream together. Add to flour mixture and beat well, but do not overwork. If using, add any dried fruit, chocolate, or nuts and splash of extra cream now.

Pat the dough on a floured board or between sheets of wax paper until about 1/2 in. thick. Cut into rounds, squares, triangles, or whatever you like. (Or, simply skip the large rolling out and pull off chunks and shape into balls, as when shaping cookies, and slightly flatten.)

Bake on a cookie sheet for 10 minutes. Serve hot with butter and honey.

Enjoy!

Pioneer Woman's Cinnamon Rolls.

These are, hands down, the best cinnamon rolls I've ever had or made. This post exists simply to point you to the recipe, if you've never heard of these. PLEASE make these. You won't regret it. Enjoy!

Cinnamon Rolls 101

Notes on Cinnamon Rolls

Variations I haven't yet tried:

Orange-Marmalade Rolls

Chocolate Chip Cookie Sweet Rolls