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Entries in butter (3)


Bon Appetit's Pull-Apart Potato Rolls (Don't make these)


     Let me start by saying these rolls are amazing so don’t make them. If you do make them, you eat them, and then you’ll never want a store bought potato roll again. You’ll have ruined it for yourself, and have been warned.

     Here’s the recipe in case you take the dare. Pull-Aprt Potato Rolls from Guard and Grace 

     Potato bread/rolls are lighter, the texture fluffier, slightly sweeter than plain ole white bread run. Even the store bakery bought potato rolls are/were pretty good – so I thought until yesterday when the above rolls baked their way into my kitchen.

     These homemade rolls are like beautiful clouds in bread form. They’re fluffier, lighter, and tastier (that little sprinkling of salt on top before baking is a subtle necessity) then anything you’ll get in or out of a package from a grocery giant or their in-house bakery department – IMO.

    Here’re a few things I gathered making these.

-       If you use a potato ricer – peel the potato’s skin off. It will save you the slight annoyance of picking out the stray pieces of skin from the fluffy potato.

       If you don’t have a potato ricer you could force the potato through a mesh strainer

   Either way, you want your cooked potato to be as smoothish as possible, without it getting gummy.

      Mix the potato and milk together until smooth – the recipe states this, and it’s important.

      I used buttermilk rather than whole milk and the result was, as I’ve said, AMAZING.

      A metal non-stick baking dish works a treat.

-       When you divide the dough. Weigh each portion to about 3 ½-4 oz. This will give you 18 same size pieces.

-       If a few portions are slightly smaller, stick them in the middle of the pan – as the rolls rise, they’ll fill in the gaps. And oh, boy the last rise is a beauty.

      Be generous with the melted butter on top of the dough balls.

      Don’t skip the salt on top. It’s a nice addition

      The next day these rolls are still terrific and will actually stand up to sandwich ingredients better. Sliders anyone?

So keep all that in mind when you don’t make these for Thanksgiving.


 Initially the dough looks spongy


 Comes together quickly after adding the eggs and bread flour - It needed a good 5 mins in the mixer

The second rise is a thing of beauty

Last rise - the rolls are getting all cozy 

Sampled the smallest one :)

NOTE: This recipe is orginially from Guard and Grace in Denver, CO



Very Lemony Pistachio Shortbread Cookies


     Lemon shortbread? Yes. Pistachio laced lemon shortbread? Hell yes! Three tablespoons of lemon juice may sound like a lot and it is. It’s what makes these melt in your mouth cookies zing your taste buds and standout from other shortbread recipes. That plus the added silky, subtle, crunch from the pistachios helps make the tedious task of shelling, blanching and skinning the nuts worth it.  

Makes up to 2 dozen cookies

1 ½ sticks butter, softened and cut in pieces (12 tablespoons)

2/3-cup sugar

1 egg separated

1-teaspoon vanilla

Grated zest from two lemons

3 tablespoons lemon juice

1 cup chopped pistachios, shelled, skins removed

1 ¾ cups cake flour

     Preheat oven to 325°F. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together, on medium speed, until light and fluffy, about 5-7 minutes. Add egg yolk and vanilla, continue beating until incorporated, add lemon juice slowly. Lower speed to stir, mix in pistachios until evenly distributed, then add flour. Mix until combined; remove bowl and finish incorporating flour using a spatula. The dough will be soft.

     Using a tablespoon measure, or small ice cream scoop, place dough on a baking sheet lined with parchment paper about 1 inch apart. Press dough down slightly to flatten. The cookies won’t spread, but will puff up.

     NOTE: This is a perfect dough for a shaped cookie pan like the one I used.




Buttermilk Blue Cheese Biscuits with Walnuts and Apple Thyme Butter



Walnuts, apples, and blue cheese – it’s a great combo and these yummy little biscuits are as flakey as can be thanks to the secret ingredient!  I’m already picturing them as part of our Easter dinner. 

 I hate to admit that the biscuits I’ve made before turned out like little cement blocks and then if you did bite into one, it was like chewing talcum powder - hence no recipe until now re: biscuits.

 I think certain dishes and techniques are in your blood.  For instance, I can roast potatoes, but according to my kids, I can’t roast them like my BF Debbie, in London, can – must be a British thing.  I can make potato salad, but not like my BF Terri, can – must be a Southern thing and that’s why her recipe’s on this website. I had almost given up on the biscuit process putting it down to me not being a born and bred Southerner.  I won’t even bore you with my red velvet cake story.

With some things there seems to be that little je ne sais quoi which goes hand in hand with your geographic cooking DNA.  I hate to think about my original geographic cooking DNA pointing to bologna sandwiches and hot dogs.  But, having said all that, there are some amazing things now being done to alter DNA of all sorts...after all...look how far I’ve come. I can make biscuits now!


Makes 16 biscuits

For the biscuits:

2 ½ cups all purpose flour

2 teaspoons baking powder

½ teaspoon salt

½ teaspoon baking soda

2/3 cups vegetable shortening, chilled and cut into cubes (the secret ingredient!)

1 ¼ cups blue cheese, crumbled

¾ cup walnut pieces

1 cup buttermilk, plus a little more for brushing


For the butter:

2 sweet apples, like Fuji or Braeburn, peeled, cored and diced

1 tablespoon brown sugar

2 tablespoons fresh thyme, chopped

1 cup water

1 stick of butter, room temperature


First make the butter...

Sprinkle the apples with sugar and thyme.  Cook over medium low heat in a small skillet until the apples soften, collapse, and turn into a chunky sauce, about 20 minutes. 

Add water as necessary to the skillet so the apples don’t scorch and burn.  Smash down any stubborn pieces that refuse to sauce-ify.  Cool completely.  Blend the butter and apples together using an electric hand mixer or whisk.  Chill until ready to use. 


Now make the biscuits...

Preheat oven to 350°F.  Whisk flour, baking powder, salt, and baking soda together in a large bowl.  Work shortening into flour using a pastry blender or fingertips until you have course looking crumbs and the shortening is distributed throughout the flour mixture. 


Add walnuts and 1 cup of the blue cheese, again using a pastry blender or fingertips work dough until blended.  Make a well in the center and add buttermilk, stir using a spoon or spatula until a dough forms. 

Turn dough out onto a floured work surface and knead until combined.  The dough will not be completely smooth, like a pie crust but should hold together and be a little elastic.  Form into a rectangle about ¼ inch thick and use a pizza slice to cut into 16 squares (if you prefer round biscuits...have at it!). 

Place biscuits on a baking sheet lined with parchment paper.  Brush with a little buttermilk, sprinkle with a little blue cheese and bake for 25 minutes until golden brown.  Serve warm or at room temperature with apple butter. 


It’s All Delicious notes:  The dough can be made a few hours ahead and refrigerated until ready to bake.