Daring Bakers' Challenge: Perfect Biscuits

Audax Artifex was our January 2012 Daring Bakers’ host.  Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!

Aud is from Australia where biscuits are called scones and scones are called rock cakes.  Here in North America, these are biscuits.  Her recipe and more importantly her techniques were excellent, these biscuits were very light and fluffy and didn’t call for as much fat as most recipes.  I followed her recipe substituting the butter with Earth Balance butter substitute and Spectrum butter flavored palm shortening.  I also replaced the cow’s milk with rice milk to make a heart healthy, vegan version. 

We Finally Have Rain

California has had, so far, the driest winter since 1883.  Yesterday, we finally got some rain.  A lot of rain in fact.  So today, when the sun came out after a particularly heavy downpour, I went out to the garden to check on things.  Of course, my Director of Pest Management followed me.  She goes stir crazy when she has to stay in the house because of the weather.  She immediately climbed to the top of the apricot tree to get a better view of things.

Toasted Tempeh Tacos

I’m eating lighter this month, trying to keep my meals simple, low in fat, gluten free and heart healthy.  We love Mexican food and eat it often so rather than frying tempeh in oil to make a taco filling, I grated it and toasted it in the broiler to give it a crunchy texture without the extra added fat.

Pear Almond Barley Salad

I realize that I haven’t posted any new recipes since the new year.  Like many Americans, I’ve simplified my diet by focusing on fruits, vegetables, bean and grains to try and shed the “holiday pounds”.  I’m avoiding sugar, flour and high fat foods and it’s working.   Eating green salads as a main meal in winter is difficult for me, I like to eat a warm dinners, so I came up with this combination warm and cold salad.