NT recipe variations and biscuits

[Guest guest]

I've been tinkering with the rugelach (cream cheese

pastry) recipe in NT, and have come up with a couple

yummy variations.

Instead of the nuts and cinnamon called for, try

filling with dried cranberries, crispy pecans (or

walnuts), and orange zest. For a single recipe, I

used a small handful each of the cranberries and nuts

(coarsely chopped), and the zest of one medium orange,

with a few tablespoons of melted butter.

I also made " meatrolls " with the recipe, by cutting

out half the sucanat called for in the dough, and

filling with ground meat cooked with diced onion and

garlic. I used about 1/2 pound meat, 1/2 medium

onion, and 2 or 3 cloves of garlic.

The only problem with these is that my husband

practically inhales them, and is now always asking me

when I'm going to make more. BTW, you can use yogurt

cheese for these if you don't have the NT cream cheese

on hand (and since it's being cooked, I see no

drawback to using yogurt from pasteurized milk - high

quality of course, like Brown Cow or Stonyfield).

Also, during the bulgur flour discussion, someone

asked me to post the biscuit recipe I mentioned. It's

really just a basic, old-fashioned biscuit recipe

modified for NT principles:

2 cups bulgur flour

1 tablespoon non-aluminum baking powder

1/2 teaspoon unrefined sea salt

1/4 cup butter, cold

2/3 to 3/4 cup milk (I often will use 1/2 cup milk

with the remainder being yogurt)

Mix dry ingredients and cut in the butter to a coarse

crumb consistency (I rub it in with my fingers). Add

milk, stir just until the dough comes together, do not

overmix. Knead on floured board for 10 to 12 strokes

only. Pat or roll out to 1/2 inch thick, and cut into

squares with a very sharp knife. For round biscuits,

use a biscuit cutter, but I find square more

efficient, because it's faster and you don't have to

re-form the dough scraps and try cutting more. Bake

at 450 degrees F for 12 to 15 minutes.

Aubin

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