Karen's Cooking Corner

INGREDIENTS:

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/4 teaspoon baking soda

7 tablespoons SMC unsalted butter, chilled in freezer and cut into thin slices

3/4 cup cold SMC buttermilk

2 tablespoons SMC buttermilk for brushing

DIRECTIONS:

1. Preheat oven to 425 degrees F.
2. Line a baking sheet with a silicone baking mat or parchment paper.
3. Whisk flour, baking powder, salt, and baking soda together in a large bowl.
4. Cut butter into flour mixture with a pastry blender or fork until the mixture resembles coarse crumbs, about 5 minutes.
5. Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until combined.
6. Turn dough onto a floured work surface, pat together into a rectangle.
7. Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough three times.
8. Roll dough on a floured surface, about 1/2 inch thick.
9. Cut out 12 biscuits into 2 1/2-inch circles (with a round cutter) or squares.
10. Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
11. Brush the tops of biscuits with 2 tablespoons buttermilk.
12. Bake in the preheated oven until browned, about 15 minutes.

This delicious recipe combines apples, sour cream, sugar and a few others to make a scrumptious dessert. Use SMC Sour Cream, Certified Humane eggs, butter, and apples from our produce bags for a farm fresh treat!

INGREDIENTS:

1 unbaked 9 inch pie crust

3/4 cup sugar

2 tablespoons all-purpose flour

1/8 teaspoon salt

1 cup SMC sour cream

1/2 teaspoon vanilla extract

1 SMC Certified Humane Brown egg

2 cups diced apples (found in this week’s produce bag)

 1/3 cup sugar

1/3 cup all-purpose flour

1 teaspoon ground cinnamon

1/4 cup chilled SMC butter, diced

DIRECTIONS:

Preheat the oven to 425 degrees F. Press the pie crust into and up the sides of a 9 inch pie plate.

In a medium bowl, stir 3/4 cup sugar, 2 tablespoons of flour, and salt together. Mix in the sour cream, egg and vanilla until smooth. Add apples and stir to coat them in the sour cream mixture. Pour the mixture into the pie shell.

Bake for 15 minutes at 425 degrees, then reduce heat to 350 degrees F and continue baking for 30 minutes.

Meanwhile, prepare the topping in a medium bowl. Stir together 1/3 cup of flour, 1/3 cup sugar, and cinnamon. Cut in the butter until the mixture resembles fine crumbs.

Remove pie from oven and cover the top of the pie with the crumb topping. Continue to bake for 15 minutes, or until topping is lightly browned and apples are tender. Allow the pie to cool, and chill before serving.

Top your apple pie with a dollop of freshly made whipped cream, using South Mountain Creamery's Heavy Whipping Cream! View the recipe here.