I’ve been on a little kick here lately watching The Great British Baking Show with Paul Hollywood (gorgeous blue eyes) and Mary Berry (the dignified doyenne of baking) ((Yes, I had to look up the word ‘doyenne’. It is the nice way of calling someone old or senior in their profession.))
Anyhoo, I absolutely fell in love with the contestants with their naturally messy hair, crooked smiles, amazing skills and heartfelt love for each other. Unlike the American version with a few bakers wearing waayy too much makeup, some slamming cupboards, and one particularly big head making snide remarks. In the British show, the contestants cheered eachother on, while in the good old US of A we saw temperatures rise, refrigerator doors left open and the squashing of a few soufflés.(Very sad.)
On Wednesday nights a group of sweet ladies come to my house for bible study. I try to have something a little sweet to eat to go with our decaf coffee. I’m ashamed to say that I have served cake from Panera Bread and even offered the cheating break n’ bake cookies from the refrigerator section of the grocery store. HEAVENS TO BETSY! If Paul or Mary ever found out of my slovenly work…oh dear.
Well, after watching the first season of British tarts, sponges and biscuits, I got inspired to do more baking. Last Wednesday, I made a cream cheese pound cake which turned out quite dense and not very good, if I say so myself.
So this week, I decided to keep it simple and bake a batch of sugar biscuits. Or sugar cookies as you Yanks would call them. I pulled my trusty red and white checked Better Homes and Gardens cook book out of the cabinet and found Best Loved Melt-in-Your Mouth Sugar Cookies.
The first batch I baked on a Silpat baking sheet. Using an ice cream scoop, I placed the freshly mixed dough on the silicon sheet. When baked, the batter spread out and did not brown.
The recipe said to not let the edges brown. (And I had the voices of my guys in my head saying “I like soft cookies and wiggly bacon.)
So the next batch, I used the same scoop, but baked them on a regular metal pan with parchment paper. Personally, I like the color of the bottoms, but if sweet Mary Berry were to look at them she would shake head in disappointment over the sinking tops. Hmmmm what to do….
The experiment continued with the fourth batch. I used chilled dough on the dark pan with parchment paper and flattened the balls of dough slightly before baking. I’m thinking these are lovely biscuits!
Then of course my last batch turns out like this! Paul would turn these puppies over, scratch the bottoms and look at me with those piercing blue eyes and said ” These are over baked. I’m not sure I can eat this.” To that, I’d probably wipe away a nervous tear, take a big ol bite out one of the brown cookies and say “I appreciate that
Mr. Blue Eyes, I mean Paul, but for me….I like my cookies crunchy and my bacon crispy.”
I do have to say that one bright shining star of the American Baking Competition, was Francine Bryson. She schooled up old Paul, (yup, Paul Hollywood judged for this show also), on the deliciousness of chocolate, peanut butter and bacon all in one pie! He had serious doubts as she was making it, but after one forkful, he is a BELIEVER! Francine was a runner-up in the competition, but came out way ahead of the winner in class, humbleness and great baking.
I have to be honest with myself. I will never make it onto a baking show. I probably won’t ever try to bake my own croissants, Victoria Sponge cakes or Schichttorte. But I just might give my hand at baking Purdy’s Peppermint Pie, “Slap-Yo-Momma” Fudge Cookies (which Jeff Foxworthy, the host, had to translate to the British judge), a salted caramel cheesecake and maybe even a cast iron skillet of Redneck Cracklin’ Corn Bread!
Hey! Thanks for dropping by Ya’ll!