Monday, October 31, 2011

Best of My MoFo 2011 & Bonus Rye Biscuits

Another MoFo (this blog's fourth) draws to a close. There are many recipes I thought of making this month, yet didn't get to. Perhaps I will surprise y'all and post at a non-MoFo time of year... maybe a run up to Christmas with items like blackberry jam cake with caramel icing? We'll see what the future holds.

At first, I intended to use this post to list my favorite 5 recipes from other MoFo blogs, but I haven't had a chance to read many other blogs this month, much less cook any of the recipes! I guess that is what I'll do in November. So, just for fun, I'll give you my top 5 from this past month of nostalgic experimentation here at The I-40 Kitchen:

1. Sausage Balls
2. Squash Mold
3. Fried Okra, Green Tomatoes, and Tofu
4. Coconut Cake
5. Party Rolls

As a little bonus, here are some lovely rye biscuits adapted from The Foxfire Book of Appalachian Cookery. I suspect these biscuits were inspired by the flavors of old-timey Rye & Indian Bread, which you can see over at the Panda with Cookie blog.

1 c all purpose flour
1 c rye flour
1/2 c cornmeal
1 t salt
1 t baking powder
1/2 t baking soda
3 T vegan shortening
1 scant cup nondairy milk + 1 t cider vinegar

Mix together the dry ingredients and cut in the shortening. Add the milk + vinegar, and stir with a fork until it just comes together. Pat to 1/2 inch thickness and cut into biscuits. Bake at 450F for about 10 minutes.

Thanks for hanging out with me this month!


panda with cookie said...

Sweet! I have rye flour from my bread adventures and will be making these.

JohnP said...

I was very happy with these, and will be making them again -- but I am a fool for rye.

Bianca said...

Definitely the fried green tomatoes, okra, and tofu! That was my fave!

Sarah said...


As you may, or may not be aware, I included your post salt rising bread on my Vegan MoFo 2011 Roundup. Here:

I have been slowly cooking my way through those posts. I was thinking of making the process into a zine for release right before MoFo 2012.

I was thinking I would include the original recipe/write-up on one page and the opposite page would be my response, my changes, my experience with the recipe. I would like your permission to do this. Or if you prefer you could write up a new zine page about the post which would be cool as well.