Biscuit and Jam – The Biscuit Contract

I woke up this morning to my car cloaked in a glow of pink.  The sun had not yet broken the horizon and my snow-covered car received it’s kiss as it rose to greet the day.


Fitting that today should also be Biscuit Contract Day on our office calendar.  This contract was agreed upon and signed 7 months ago to the day.  The contract follows:

July 20, 2013 – Annie returned to shore after a 4-day cruise and proceeded to heat the entire downstairs with steam as she made batches of jam in 84 degree/humid weather.  THEN she wanted to open the windows to “cool down.”   Ha.  E made Annie promise that 7 months from now, February 20th, that we would have jam & biscuits to make up for it.  Annie agreed.  Annie hereby agrees to make biscuits with Strawberry or Rhubarb Champagne Jam as she has promised.  Signed by both parties.

And here they are, E.  As promised and as delicious.


Baking Powder Biscuits 
This is a recipe my grandma passed on to me through my mom.  Thank you, Grandma, for being so good at making both biscuits and pie dough.  I think of you every time I make either.

2 cups all-purpose flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
1/4  cup unsalted butter
3/4 cup milk

Preheat oven to 450 degrees.  Sift together the flour, baking powder, and salt.  This is an important step because you want to add air to the mixture so the biscuits are as fluffy as possible.  Cut the butter in with a pastry knife until the mixture is the texture of coarse meal. Stir in any additional dry ingredients here.  Add milk and any additional wet ingredients, stirring until a soft dough forms. Do not overmix.  This is very important; if you overmix you will probably get hard tack instead of fluffy biscuits.  Great for sailors of old, but not so delicious in present time.  Turn out onto a floured board and knead 5 to 10 times, then stop.  Roll or pat out the dough until it is 1/2-inch thick.  Cut with a floured 2-inch biscuit cutter.  Bake on ungreased cookie pan for 12 to 15 minutes.

Makes 12 biscuits

Keepin’ E happy.  It’s a good thing.

Dear Grandma, Can I tell you about my Elderberries?

Dear Grandma,

Well, the moment I’ve been dreaming about and waited on for so long has arrived and I’m about to go out to harvest my first crop of elderberries.  When I do, I’ll don a white, long sleeved shirt that Jon tossed into the rag pile, only it won’t go down to my knees like it did when I was little and I’ll only need to roll the sleeves up once.  We used to have metal buckets when we tromped out to the fields behind Uncle Bob and Aunt Marjorie’s house, but mine all have wood ash in them from emptying the wood stove so I’ll bring a basket lined with some parchment paper so that the berries don’t fall through the bottom.  I don’t remember ever picking through the berries with you once we got home.  I suspect that I made myself scarce at that point and you and mom did the lion’s share of that work with me running into the kitchen for a snack to take out onto the patio where I sat in some much needed shade and watched the daddy long-legged spiders build nests and listened to the background music of you and mom catching up and telling each other stories.

I’m going to make your pie first, but I have a lot of berries so I’ll also make some jelly and syrup.  If you were here, I’d love to share some with you over a cup of tea, but I guess we’ll have to wait on that until I see you again in the future.


elderberry picking

picking elderberries for jam and syrup

cooking with elderberries