Buttermilk Biscuits

 

Ingredients

4 cups self-rising flour, plus more for the work surface*

2 tbsp baking powder

1 tsp baking soda

3 sticks salted butter (¾ pound), cold, cut into ½-inch pieces or grated

2 large eggs, beaten, plus 1 large egg for brushing

1½ cups buttermilk, or as needed, plus 1 tablespoon for brushing

Strawberry jam or gravy, for serving**

 

Preparations

Mix dry ingredients and cut in butter:

In a large bowl, whisk together the flour, baking powder, and baking soda. Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas.

Stir in eggs and buttermilk:

Stir in the beaten eggs with a wooden spoon until combined. Stir in 1½ cups buttermilk until the dough comes together into a sticky mass. If it is too dry, add more buttermilk 1 tablespoon at a time, mixing after each addition, until it reaches the correct consistency. Cover the bowl and refrigerate for at least 30 minutes and up to overnight.

Preheat the oven:

Position a rack in the middle of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper.

Shape chilled dough into a round: 

Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly 14 inches across and about ½ inch thick. Cut out biscuits:

Use a floured 2¾-inch round cutter to cut out about 20 biscuits. If necessary, collect and pat out the scraps to cut more biscuits.

Transfer biscuits to baking sheet:

 Transfer the biscuits to the prepared baking sheet, arranging them so that they all are touching.  

Brush biscuits with egg wash:

In a small dish, beat together the remaining egg and 1 tablespoon buttermilk. Brush the mixture on the top of the biscuits.

Bake biscuits until golden:

Bake until golden brown, 15 to 20 minutes. Let cool slightly in the pan on a rack.

Enjoy your fresh biscuits:

Biscuits are best the day they are made (and ideally fresh out of the oven!). Serve with strawberry jam or gravy, if desired.** Store leftovers in an airtight container at room temperature for up to 2 days.

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Strawberry Jam

  

Ingredients 

• 600 grams strawberries or 5 cups chopped strawberries, preferably organic
• 400 grams sugar or raw sugar – 2 cups sugar or add as required depending upon the sweetness of the strawberries
• 2 tbsp lemon juice – optional

Instructions

Rinse organic strawberries in a colander or strainer a few times. Drain all the water and let them dry naturally or wipe them dry with a clean kitchen towel.

Remove the green stems and leaves from the strawberries. Chop them and set aside. In a saucepan take the chopped strawberries. Add sugar and lemon juice. Mix well and keep the pan on stove-top on low to medium-low heat. The strawberries will leave their juices and begin to cook. Stir at intervals and often till the strawberries soften and are cooked. Reduce the heat to low and continue to simmer till the jam mixture starts reducing. Keep on stirring often when the jam mixture is reducing It took me an overall 50 minutes right from the start till finish to cook the jam minus the prep work. When the mixture starts to leave the sides of the pan, it means the jam has reached its setting point. Other ways to check the consistency and doneness is by doing two tests. 1: Plate TestTake a spoonful of the strawberry jam on a plate and let it cool. If it sets on cooling and there is no water separation, this means the jam is done. 2: Spoon Test or Sheet Test Another test is to take the jam in a spoon and allow it to fall. If the jam falls in a one sheet from the spoon, it is cooked and ready to be bottled. Cover the pan with a clean kitchen towel and let the jam cool at room temperature. Then transfer the jam in a medium-sized sterilized glass jar or bottle. This proportion gives about 1 medium jar of jam which is enough for some weeks if you eat jam everyday for breakfast. Keep the jam bottle in the fridge. Enjoy with toast, roti, with  sponge cake, cookies, whatever you love.

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Strawberry Jam- Nutrition profile, health benefits and drawbacks

Nutritional Profile: Strawberry jam is a sweet fruit spread made from strawberries, sugar, and pectin. A typical serving size of 

1 tablespoon (20g) contains about 50 calories, 

0g fat, 

13g carbohydrates (primarily sugar), and 

0g protein. 

It offers minimal fiber (~0.2g) and negligible micronutrients unless fortified. 

Most strawberry jams are high in added sugars, which help preserve the fruit and enhance flavor. 

 

Potential Allergens: Traditional strawberry jam does not contain common allergens like nuts, dairy, or gluten, making it broadly suitable for those with food sensitivities. However, cross-contamination in processing facilities is possible, so individuals with severe allergies should check product labels. It is typically vegan and gluten-free.
 

Health Benefits: Strawberry jam provides a small amount of antioxidants naturally found in strawberries, such as vitamin C and flavonoids, though much of this nutritional value is diminished during cooking. The main benefit is its palatability, which may encourage consumption of nutrient-rich whole grain breads or other healthy pairings. It can serve as a quick source of energy due to its sugar content. 

 

Health Deficits & Risks: The primary health concern is its high sugar content. A tablespoon may contain 10–12 grams of sugar, which can contribute significantly to daily added sugar intake if consumed in large quantities. Diets high in added sugars are linked to obesity, insulin resistance, type 2 diabetes, and dental caries. Some jams also contain high-fructose corn syrup or artificial preservatives, which may pose additional health risks if consumed frequently.

Daily Use and Long-Term: In small amounts, strawberry jam can be part of a balanced diet. It is best enjoyed in moderation, ideally on whole grain or high-fiber foods to mitigate its glycemic impact. Over the long term, habitual over-consumption may lead to excess calorie and sugar intake, increasing the risk for metabolic health issues. Choosing low-sugar or fruit-only spreads may provide a healthier alternative with similar taste.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Health benefits ,deficits, allergens and risk of Strawberry Jam

 Strawberry Jam 

Nutritional Profile: Strawberry jam is a sweet fruit spread made from strawberries, sugar, and pectin. A typical serving size of 1 tablespoon (20g) contains about 50 calories, 0g fat, 13g carbohydrates (primarily sugar), and 0g protein. It offers minimal fiber (~0.2g) and negligible micronutrients unless fortified. Most strawberry jams are high in added sugars, which help preserve the fruit and enhance flavor.

Potential Allergens: Traditional strawberry jam does not contain common allergens like nuts, dairy, or gluten, making it broadly suitable for those with food sensitivities. However, cross-contamination in processing facilities is possible, so individuals with severe allergies should check product labels. It is typically vegan and gluten-free.

Health Benefits: Strawberry jam provides a small amount of antioxidants naturally found in strawberries, such as vitamin C and flavonoids, though much of this nutritional value is diminished during cooking. The main benefit is its palatability, which may encourage consumption of nutrient-rich whole grain breads or other healthy pairings. It can serve as a quick source of energy due to its sugar content. 

 

Health Deficits & Risks: The primary health concern is its high sugar content. A tablespoon may contain 10–12 grams of sugar, which can contribute significantly to daily added sugar intake if consumed in large quantities. Diets high in added sugars are linked to obesity, insulin resistance, type 2 diabetes, and dental caries. Some jams also contain high-fructose corn syrup or artificial preservatives, which may pose additional health risks if consumed frequently.

Daily Use and Long-Term: In small amounts, strawberry jam can be part of a balanced diet. It is best enjoyed in moderation, ideally on whole grain or high-fiber foods to mitigate its glycemic impact. Over the long term, habitual over-consumption may lead to excess calorie and sugar intake, increasing the risk for metabolic health issues. Choosing low-sugar or fruit-only spreads may provide a healthier alternative with similar taste.

 

 

 

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

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https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Strawberry Popsicles

    

 Ingredients

15 ounces (425 g) washed, hulled strawberries, halved (about 4 cups; see notes)

 

3 ounces granulated sugar (1/4 cup plus 2 tbsp; 85 g)

 

1/4 ounce (1 tbsp plus 1 1/2 teaspoons; 5 g) freeze-dried strawberry powder, optional (see notes)

 

3/4 tsp fresh lemon juice from one lemon (3 g)

 

1/8 tsp  kosher salt; for table salt, use half as much by volume

 

3 ounces strawberry jam (1/4 cup plus 2 tbsp; 85 g)

 

 

Method

 

In a blender, combine strawberries, sugar, freeze-dried strawberry powder (if using), lemon juice, and salt, and process until very smooth, about 30 seconds.

Pour purée into a medium bowl, add jam, and whisk until thoroughly combined. 

Divide evenly between six 3-fluid-ounce popsicle molds and freeze until solid, at least 8 hours (to make filling the molds easier, you can transfer the puréed strawberry base back to the blender jar or to a measuring cup or another vessel with a spout first). To unmold, follow your popsicle mold's instructions.

Notes 

If you have freeze-dried whole or sliced strawberries, grind them in a blender until powdery and fine, with no visible chunks of fruit, then measure out the amount needed.

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https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs  

 

 

Jam Cake

Ingredients

 butter    1 1/2 cups

sugar  2 cups

eggs  6

all purpose flour/ maida  3 1/2 cups

baking soda   2 tsp

ground allspice  2 tsp

cinnamon  pdr.  2 tsp

buttermilk   6 tbsp

strawberry jam   2 cups

Method 

Cream soft butter. Add sugar slowly, beating until creamy. 

Add eggs (room temperature) one at a time. Beat well after each egg. 

Sift all-purpose flour and measure. Then sift again with baking soda and spices. 

Add flour mixture alternately with buttermilk. Mix to blend well. 

Mixing this cake requires about 25 to 30 minutes. 

Last of all fold in strawberry jam. If berries are quite large chop fine. 

Take four square 8-inch layer cake pans 2 inches deep and brush bottom of pans lightly with  oil. Flour well. 

Pour batter into pans and level the batter with spatula. Tap the pans lightly against the counter to remove any air bubbles.

Bake in moderate oven (375 degrees F) about 30-40 minutes or until done. 

Cool on cake rack 5 minutes, then turn out onto cake rack to cool completely before icing. 

Frost with Uncooked Caramel Icing. 

Uncooked Caramel Icing 

butter 1 1/2 sticks

cream  1/2 cup 

dark brown sugar  2 cups 

vanilla essence  2 tsp

salt   1/2 tsp

Confectioner's sugar (enough to make spreadable consistency) 

Melt butter and cream together. 

While hot, stir in brown sugar. 

Cool and stir in vanilla. 

Stir in salt and sifted confectioner's sugar, as needed.

This cake tastes better, when eaten after 1/2 days ! if you've the patience to wait ?

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Lighter Banana Split Cupcakes

Makes: 12 cupcakes

 Cooking Time: 20 minutes

Ingredients
yellow cake mix   1 3/4 cups
baking powder   1/2 teaspoon
mashed ripe banana   3/4 cup
mini semisweet chocolate chips, divided    6 tablespoons 
fat-free frozen whipped topping, thawed    1 cup
sugar-free strawberry jam  2 tbsp
cherries, halved   6

Method
Preheat oven to 375 degrees F.
 Line muffin tins with paper liners. 
In a large bowl, combine cake mix, baking powder, and 1 cup water; mix thoroughly. 
Add banana and stir well. 
Gently fold in 3 tablespoons chocolate chips. 
Spoon batter evenly into muffin tins. 
Bake 20 minutes, or until a toothpick inserted near the enter comes out clean. 
Cool completely. 
Meanwhile, in a small bowl, combine whipped topping with preserves and mix well.
 Evenly spread mixture over the cupcakes. 
Sprinkle remaining chocolate chips over cupcakes, and top each with a cherry half.

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Homemade Strawberry Muffins

What You Need:

• 6 tablespoons butter
• ¾ cup sugar
• 2 eggs
• ½ cup milk
• 14 strawberries, fresh or defrosted frozen
• Food coloring, optional
• 2 cups all-purpose flour
• ¼ teaspoon salt
• 1 tablespoon baking powder
•  strawberry jam

How to Make It:

1. Preheat the oven to 350° F. In a large bowl, cream the butter and sugar with a wooden spoon, a potato masher or a handheld electric mixer. Mix in the eggs, one at a time, and add the milk.
2. Rinse the strawberries and cut off the greens with a plastic knife (a fun job for 3- to 5-year-olds who are accustomed to cutting play dough). Mash the berries with a potato masher or puree in a blender. Then stir the berries into the butter and milk mixture. Tip: For muffins with a more pronounced pink color, add a few drops of red liquid food coloring or dabs of paste coloring.
3. In a separate bowl, sift the flour, salt and baking powder. Stir well.
4. Add the flour mixture to the berry mixture. Use a wooden spoon to stir until all the white disappears.
5. Line the muffin tin with paper liners. Drop the batter from a tablespoon to fill the cups halfway. Add a surprise: an unwrapped  ½ teaspoon of jam. Then spoon more batter to fill almost to the top. Bake until the muffins begin to brown and a toothpick inserted near the center (but not in the Kiss) comes out clean, about 20 to 25 minutes.
6. Remove the muffins from the tin and cool. Serve them warm in a basket lined with a red napkin or on plates with doilies.