Silpat – Page 2 – Simply Delicious: The Cookbook Project

17-11: Scones

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods May 5, 2017January 29, 2021all-purpose flour, baked goods, baking powder, breakfast, brown sugar, butter, buttermilk, cakes, coffee, cut in, dessert, dough, easy, egg wash, eggs, English, gift ideas, inexpensive, jam/jelly/preserves, marmalade, milk, pastry, quick breads, salt, scones, scored, Silpat, slit, snacks, tea, untested, vegetarian, whole wheat flour

Scones have a lot of different methods of preparation, usually depending on varying geographical interpretations. There’s even different pronunciations of the word “scone”–some rhyme it with “tone”, while others rhyme it with “gone.”

Simply Delicious‘ take, 17-11: Scones, seems to most closely adhere to the British version of scones in that they make theirs into round cakes, score them, and then break them apart into triangle shapes after baking. The North American versions tend to be individually-sized, round, and more often than not closely resemble what we refer to as biscuits.

One of my first memorable experiences with scones were at an 18th birthday tea party I attended in the last few months of senior year of high school–we had just come back from a Spring Break trip to England & Ireland, and I came to the tea party prepared with white gloves and pinkies up. They had scones with clotted cream & jam, finger sandwiches, and lots of flowery, delicate pots of tea. ☕️

Wouldn’t have been my choice for an 18th birthday party (I spent a good portion of mine in my freshman dorm room hungover from the Halloween extravaganza the night before), but it was definitely unique.

17-65: Giant Caramel Rolls

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods March 16, 2017November 8, 2020all-purpose flour, baked goods, baking cups, breakfast, brown sugar, brunch, butter, caramel, chopped, cinnamon, dark corn syrup, dough, easy, eggs, filling, gift ideas, granulated sugar, herbs and spices, inexpensive, melted, nuts, pastry, pecans, proofed, rolls, salt, Silpat, snacks, untested, vegetarian, yeast

A recent Sunday brunch called for a special treat: 17-65: Giant Caramel Rolls. Similar to “sticky buns“, these rolls have been taunting me for a while. I decided to make a batch and drop them off for brunch–that way most of them gets eaten by everyone else.

Don’t get me wrong–there’s still two in my freezer as I type this. But that’s better than ALL of them. Plus, there wasn’t room for all of them–I still had 16-14: Orange-Almond Cake in there, too. The rest of these ended up in my mom’s freezer instead.

17-50: Cornmeal-Jalapeño Biscuits

Adam Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods January 11, 2017November 8, 2020all-purpose flour, appetizers, baked goods, baking powder, baking soda, biscuit cutters, biscuits, breakfast, butter, buttermilk, chopped, cilantro, cookie cutters, coriander, cornmeal, cumin, cut in, dough, easy, egg-free, gift ideas, granulated sugar, herbs and spices, hors d'oeuvres, inexpensive, jalapeño peppers, lunch, melted, minced, parsley, party food, salt, side dish, Silpat, snacks, untested, vegetarian

Making biscuits is quick and easy, especially when following this recipe for 17-50: Cornmeal-Jalapeño Biscuits from Simply Delicious. One of my favorite rainy-day activities, I enjoy baking because the warm oven heats up the house nicely. The only feeling that can beat it is sitting by the fireplace.🔥

A recipe like this could be cooked similar to a cornbread in a cast iron skillet placed near a fireplace hearth. That would be really old school, but I prefer using this biscuit method because each biscuit is baked with its own crunchy, delicious crust.

This recipe is so versatile. You can make the biscuits small for appetizer-sized portions or you can make dinner sized biscuits as a side dish.

1-5: Pigs in a Blanket

Jamie Martin Group 01: Hot & Cold Appetizers, Section 1: Appetizers & Starters December 6, 2016December 24, 2019all-purpose flour, American, appetizers, black olives, butter, cocktail, cocktail sauce, cottage cheese, dough, egg wash, eggs, fairly easy, franks, frozen, hors d'oeuvres, hot dogs, inexpensive, milk, party food, pastry wheel, puff pastry, sausage, Silpat, TGV 2016, Thanksgiving, toothpicks, vegetarian, wieners, yellow mustard

The second of two appetizer dishes I made for Thanksgiving this year (TGV 2016), 1-5: Pigs in a Blanket aren’t a surprise to many who grew up with these being served at various parties & gatherings. I’ve been looking for an event like this to make this recipe for, and I finally found it–it doesn’t get more traditional American than Thanksgiving.

This was the sixth of seven dishes I cooked for this year’s feast, and I made these the day of Thanksgiving (Thursday 11/24) while I waited for the whole wheat kernels I needed for 17-5: Hot Seedy Rolls to finish soaking. I waited until the day of to make these because they really taste best as fresh as you can make them.

Since this is technically being posted after Thanksgiving, these work well for Christmas, parties, or really even just a Saturday night Netflix marathon. The stains and wrinkling of the card (I scanned these over two years ago at this point) tell me someone else may have whipped up some of these sometime in the past, although no other clues exist pointing to whom or when. The tagline at the bottom is right though–most everyone can get on board with these “pigs”.

17-57: Coffee Cake Wreath

Adam Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods October 15, 2016October 7, 2020all-purpose flour, almond meal, almonds, apples, baked goods, breakfast, brunch, butter, cakes, cinnamon, coffee, coffee cake, creamed, decorative, dessert, egg wash, eggs, filling, gift ideas, golden raisins, granulated sugar, herbs and spices, holiday baking, kneaded, melted, milk, nuts, party food, pastry, pecans, proofed, salt, Silpat, snacks, untested, vegetarian, wreath, yeast

This recipe, 17-57: Coffee Cake Wreath is really delicious and the wreath presentation is really pleasing to the eye. 👁

Our kitchen equipment collection has been curated by Jamie over the years. We have the perfect pair of scissors to cut this dough in our knife block.

6-43: Cheesy Chicken Cutlets

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses June 25, 2016June 18, 2020basil, boneless, breasts, butter, canola oil, cheese, chicken, chiffonade, coated, dinner, dried herbs, easy, eggs, fried, fried chicken, gluten-free, grated, herbs and spices, iceberg lettuce, inexpensive, Italian seasoning, lettuce, lukewarm, lunch, marinated, melted, olive oil, oregano, pan-fried, Parmesan, radicchio, red wine vinegar, salads, salt, Silpat, skinless, tomatoes, untested, vegetables, white wine vinegar

Here’s yet another boneless/skinless chicken breast recipe born of the health-conscious 1980s. We ate a LOT of chicken breast when I was growing up, so I’m surprised my mom never busted 6-43: Cheesy Chicken Cutlets out for yet another version.

I’m sorry, but it’s ALWAYS seemed just a bit morbid to dip chicken in egg. I realize it’s often a big part of one of my favorite things (fried chicken), but it still always nags. I’ll leave it there–you do the math if you want to. 🐣

17-4: Cinnamon Rolls

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods June 9, 2016August 23, 2020all-purpose flour, American, baked goods, breakfast, brown sugar, butter, cinnamon, dessert, dried spices, egg wash, eggs, filling, gift ideas, glazed, granulated sugar, grated, kneaded, melted, milk, Mother's Day, parchment paper, party food, pastry, proofed, rolls, salt, Silpat, snacks, untested, vegetarian, whole wheat flour, yeast

I realize it’s now June, but here’s a recipe I made for Mother’s Day this year, at the request of my very own mother. What can I say…it takes a while to actually sit down and write these things sometimes. We were doing brunch at their house this year, and she wanted us to bring cinnamon rolls, so I solved two problems at once by making 17-4: Cinnamon Rolls.

This particular recipe doesn’t include an icing/glaze with it, but if you want one (as I knew my mom would), I used this recipe from food.com and it works just fine. Let’s be honest–the ones in their picture are probably NOT what you pictured when you thought of cinnamon rolls. Whether you’re thinking of their picture or mine, this recipe (with a few tweaks) will probably suit your needs.

17-38: Olive Bread

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods May 12, 2016September 20, 2020all-purpose flour, appetizers, baked goods, basil, black olives, breads, breakfast, brushed, buns, cheese, chipotle, crescents, crispy, dairy-free, dinner, dough, dried herbs, egg-free, fairly easy, garlic, Greek, herbes de Provence, herbs and spices, hors d'oeuvres, inexpensive, kalamata, kneaded, lunch, olive oil, oregano, parchment paper, Parmesan, party food, proofed, revisited, rolls, rosemary, salt, sandwiches, side dish, Silpat, sliders, snacks, Tarzana apt, vegetarian, yeast

Here’s one I’ve made a couple of times before. 17-38: Olive Bread is a nice, easy bread to make, especially if you don’t have a ton of experience with the process. I think sometimes yeast doughs can be intimidating to beginners, but this one hasn’t failed me yet–even when I was still just beginning to make bread. If you’re looking for a more “plain” type easy bread, check out 17-6: Best Ever White Bread. However, if you like those olive batard breads from the bakery section of the market, you’ll love this one.

I’ve made this twice before, once in its intended form (but with more olives because I LOVE olives) and again soon after, but in a smaller bun-size with chipotle peppers & garlic instead of olives. I used them for slider buns for burgers intended for a New Years’ party, judging from the date on the card. What will I change about this recipe this time?

9-20: Meat Roly-Poly

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses May 1, 2016July 5, 20201998 dinner, all-purpose flour, baked goods, beef bouillon, beef broth, black pepper, bread crumbs, breakfast, butter, canola oil, corn oil, diced, dinner, dough, egg wash, eggs, fairly easy, fairly inexpensive, green bell peppers, ground beef, ground meat, herbs and spices, Hutton house, kneaded, lunch, melted, milk, mushrooms, panko, paprika, pared, party food, proofed, red bell peppers, revisited, salt, sautéed, sesame seeds, Silpat, vegetable oil, vegetables, vegetarian, yeast, yellow onions

Here’s one I’ve made before. In one of my previous entries (6-22: Crispy Chicken Drumsticks), I mentioned doing all the cooking for a family dinner party when I was 12-13 years old with a similarly-aged family friend of mine. 9-20: Meat Roly-Poly is another one of the recipes I remember making for that party.

Another memory from this dinner party: I had just gotten a new CD (Version 2.0 by Garbage) and we were listening to it on my parents’ GIANT 1970s hi-fi stereo system over and over as we spent the day cooking. Gives you an idea of how old I am, and how long I’ve been cooking from this book.

1-16: Mushrooms Escargot

Jamie Martin Group 01: Hot & Cold Appetizers, Section 1: Appetizers & Starters April 29, 2016January 28, 2020appetizers, bacon fat, black pepper, bread crumbs, broiled, butter, dairy-free, easy, escargot, fairly inexpensive, French, garlic, herbs and spices, hors d'oeuvres, melted, minced, mushrooms, panko, pared, parsley, party food, side dish, Silpat, snacks, snails, stuffed, untested, vegetables, vegetarian

Here’s another mushroom recipe for you. 1-16: Mushrooms Escargot is similar to the last recipe I did, 2-2: Mushrooms à la Grecque, in that it’s a fancy name for a pretty well-known dish. Simply Delicious does that a LOT. This one is essentially stuffed mushrooms, something most everyone’s familiar with.

This recipe in-and-of itself doesn’t contain or use actual snails, but it’s suggested you can add them if you want. I didn’t go quite that far (although I’m not opposed to the idea), but the mushrooms provide a similar experience that’s not quite as…exotic. 🐌