Daily Archives: October 22, 2009


Since Thursday’s menu included biscuits and since my last attempt at biscuits was a complete and utter disaster, I thought I should suck it up and try again tonight.  I am a happy to report the over timer went off, I opened the door to fluffy, golden biscuits.  They taste pretty good, too.

I decided to go back to my Better Homes and Gardens Cookbook, which I received as a high school graduation present, and has served me well for all the basics, and make sure I had the recipe right in my mind.  I did, but it was good to refresh.  I still have no idea why the last batch were rocks and this batch turned out great.  It is the way it is with cooking and why it’s always fun.


Thursday Night Menu: Beef Stew & Biscuits

There seems to be caramel apple dip on my computer keyboard. I don’t want to talk about it. Anyway, it is time for the Thursday menu.  In honor of the fall colors, it’s time to break out the slowcooker and make a traditional menu. How nice is it to come home from a day’s work or outdoor chores like raking leaves and have a hearty beef stew waiting for you? Add some biscuits and baked apples and you have the perfect fall dinner. On the board tonight:

  1. Beef Stew
  2. Wheat Biscuits
  3. Baked Apples

Beef Stew

  • 1 lb lean stew meat
  • 1 small onion, quartered
  • 4-6 small potatoes, quartered
  • 8 oz baby carrots, halved
  • pinch of rosemary
  • 2 bay leaves (remove before serving)
  • ½ tsp ea. salt & pepper
  • 1 tsp crushed garlic
  • 7 cups water
  • 3 tbsp flour


Place meat, onion, potatoes, carrots & spices in slowcooker, add 6 cups water and cook according to slowcooker directions, (usually 8 to 10 hours on low). Before serving, turn heat to high, mix 1 cup water and flour completely, add to stew, stirring constantly, and cook until thickened.

Wheat Biscuits

  • 1-1/2 cups white flour
  • 1/2 cup whole wheat flour
  • 1 1/2 tbsp baking powder
  • 3/4 tsp salt
  • 1/3 cup shortening
  • ¾ cup milk

large bowl and baking sheet

Mix dry ingredients together, cut in shortening, add milk. Stir quickly with a fork until completely moistened, don’t over mix. Kneed gently on floured surface for 10-12 strokes. Roll out to ½ inch thick, cut into biscuits. Place on baking sheet and bake at 450° for 10-12 minutes, until golden brown.

Baked Apples

  • 4 large apples (McIntosh, Honey Crisp, Gala, etc)
  • 4 cinnamon stick
  • ¼ cup raisins

glass baking dish

Core apples, place in baking dish, fill each core with a cinnamon stick and a few raisins. Add 1inch of water and bake at 425° until tender (about 30 minutes, though it depends on the size of the apple).

This menu serves 4.

Shopping List:

  • 1 lb lean stew meat
  • 1 small onion
  • 4-6 small potatoes
  • 8 oz baby carrots
  • 1/3 cup shortening
  • 4 large apples (McIntosh, Honey Crisp, Gala, etc)
  • 4 cinnamon sticks
  • ¼ cup raisins

Also: rosemary, bay leaves, salt, pepper, garlic, white flour, wheat flour, baking powder, and milk