Give your baked creation a name and tell us about your flavors. Also, what are you most proud of?
"From Our Property in the Northwoods Jumble Biscuits"
The key to this week’s challenge is your creative presentation. Describe your display.
My display shows all the ingredients for this baking challenge. Not only are all the ingredients from Wisconsin, but almost all of them are from our property in northern Wisconsin! We do NOT live on a giant piece of land or a farm; it’s a little one acre spot in the woods with two chickens and a garden. When I was trying to think of a Wisconsin twist, I went through a lot of ideas, but realized in a moment of inspiration that I really had almost every ingredient I needed to make these biscuits right here on our property. I only had to cheat on the flour (no wheat fields in our National Forest), and slightly on the butter (no cows up here either). I shaped my biscuits as pine trees, because our property is surrounded by them.
It’s Wisconsin Week, so you need to showcase a super Wisconsin twist to your recipe and/or arrangement. Tell us about it.
Ingredient List: 1. FLOUR (not from our property, but grown and milled in Wisconsin – Lonesome Stone Milling, Lone Rock, WI), 2. BUTTER (cream from Wisconsin which I churned to make into butter – maybe I’ve taken this WI Baking thing a bit too far?!), 3. EGGS (from our red chicken…I tried to get her to pose for the photo but she said, "Only for a percentage of the profits." I said, "There aren’t any." She said, "I need a new agent." and stalked off. So, our Silkie chicken agreed to stand-in as long as she could eat a biscuit…she ate two), 4. LEMON PEEL (I substituted dried wood sorrel flowers because they’re a prolific weed in our garden, they’re tart, and conveniently yellow), 5. ANISE (I grew this for special Christmas cookies I make, and I had seeds left over) 6. SUGAR (I substituted maple syrup as the sweetener which we made from our one large maple tree in the yard).
How did you do?