When I asked Julia Chandler of Julia’s Take Away Gourmet and Catering, if she would be interested in participating she responded right away, yes. I’m grateful that she did because I’m so excited to share with y’all these three recipes. She has graciously given us the recipe for her Sweet Potato Biscuits, Butternut Squash Soup Base, and Spiced Pumpkin Muffins.
Without further ado here they are:
Sweet Potato Biscuits
1 1/4 cups all-purpose flour
2 heaping tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup mashed cooked sweet potatoes, cooled
1/4 cup (1/2 stick) semi-softened butter 2 to 4 tablespoons milk (depending on the moisture of the potatoes) Preheat the oven to 450 degrees F.
Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter.This is best done using your hands or a pastry cutter, but I like the hands best!Do not worry, the butter is supposed to be in small chunks and will not thoroughly mix in. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to mix in until dough is biscuit like consistency. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.) Great served plain, or with honey & thyme butter.I serve these delicious as ham biscuits, too, with country ham or anything you like!
One butternut squash, peeled and chopped into 1” cubes 4-6 cups chicken stock
1 apple, any type you prefer
Sautee carrots and garlic in olive oil until translucent, about 5 minutes.Add sage, salt & pepper, stir until fragrant.Add butternut squash and apple, mix in, then cover squash with stock.Bring to a boil, let simmer until squash and apple are fork tender.Remove from burner and puree with an immersion blender, or transfer in batches to blender or food processor.Return to pan, then add cream to desired consistency and taste, simmer but do not boil.Garnish with crème fraiche, chives, or pumpkin seeds, and serve!
*This says “base” for a reason, vary it as you like!Switch sage to curry for a delicious curried butternut squash soup, or add fresh herbs, caramelized onions for sweetness, play with it!
Spiced Pumpkin Muffins
(Don’t be thinking these will be a dense muffin similar to pumpkin bread,
these are really more of a light airy cupcake consistency)
2 cups flour¼ tsp baking soda
2/3 cup packed brown sugar¼ tsp ground cloves
1.3 cup sugar¼ tsp ground ginger
1 tbls baking powder½ cup butter (1 stick), melted
1 tsp salt½ cup canned pumpkin
1 tsp ground cinnamon1/3 cup buttermilk
2 eggs, slightly beaten
Heat oven to 400.
Stir together all ingredients in a large bowl, except pumpkin, buttermilk, and eggs.In smaller separate bowl, combine pumpkin, eggs, buttermilk and butter.Stir into flour mixture just until moistened.Spoon into paper cups lined muffin tins, or baking cups.Bake for 15-20 minutes until lightly browned and toothpick inserted in middle comes out clean.
All sound so amazing… If you aren’t on Julia’s list yet here is her info: