Build Me Up, Buttermilk

SHEELAH’S SOUTHERN BUTTERMILK BISCUITS

National Buttermilk Biscuit Day is May 14. We went straight to Sheelah Kaye Stepkin, former owner of Torte Knox to talk about her very special recipe.

“Jacksonville, Florida is the South. The very deep South. In less than the 45 minutes it took to get to Valdosta, Georgia, I could turn out a few skillets of buttermilk biscuits before age 10. At 12, Daddy died, my eldest brother was in the Navy and Mama was working for the first time in her life. I was in charge of dinner. Without biscuits, it wasn’t dinner.

Thursdays were my favorite day because that was when Lana came to help with chores and a quick dinner. My favorite part of the day was when Lana watched me make her biscuits the way she taught me. Her beautiful brown hands, covered in flour, would mirror every movement over my little hands, also covered in flour, like a marionette artist. “Fingertips, child, don’t heat that dough with your hands. It wants a chill,” she would instruct. In short, get in and get out, don’t play with the dough. For almost 18 years, I made Lana’s biscuits and took the credit. I made her fried chicken, too, which prompted more than one client of mine to drive in from Manhattan when it was Fried Chicken Saturday at Torte Knox. I’ve handed the recipe out hundreds of times. When Paula called and asked for my biscuit recipe, I asked if she wanted a story, too. The recipe has remained steady over the years, although making it in a food processor is by far the best method. It comes straight from the South, from my heart to yours, as it was given to me by an old friend, from her heart to mine.”

Sheelah’s Buttermilk Biscuits

2.5 cups White Lily biscuit flour (or all purpose flour) 3 tbsp. sugar 1 tsp. salt 1 tsp. baking powder 8 tbsp. frozen, unsalted butter ¾ cups buttermilk (or sour cream)

Chill everything. The bowl, the blade, even your hands (dip them in ice water and dry well prior to working with dough. Dust your hands well and have fun!)

Place the flour, sugar, salt and baking powder in the food processor and pulse two or three times to sift thoroughly. With motor running, add butter pieces one at a time through feed tube. Stop when it resembles coarse crumbs. Pour half of the buttermilk through the tube with motor running. Add remaining buttermilk slowly. Once it creates a ball, let the ball rotate once or twice. This replaces hand kneading. If dough is too soft, add flour through the tube one tablespoon at a time until the ball forms. If it is too crumbly, add buttermilk one teaspoon at a time. Remove dough with cold hands. Wrap in plastic wrap or waxed paper. Put in fridge for ten minutes. Pound flat with a chilled wooden rolling pin and roll dough about one inch thick. Prick entire surface of dough with a fork. Use a juice glass or biscuit cutter and place the rounds of dough touching each other in an 8” round pan or skillet. Jam them in “real cozy-like” and brush liberally with melted butter. (I prefer my biscuits steamy and soft. If you prefer more crunch, leave a space between them.)

Bake at 375 degrees for 15-20 minutes. Throw a damp towel over the pan for 5 minutes before serving. Enjoy! H

KOOB !WON

“One of the world’s most beautiful inns”

– Brides Magazine www.genevaonthelake.com l 1001 Lochland Rd., Geneva NY l 315-789-7190

ay 26 is National Blueberry Cheesecake Day. Making a cheesecake can be tricky. Often, the top of the cake can crack. But do not M despair! When you add the delicious blueberry topping, no one will notice. This homemade cheesecake is rich, creamy and smothered in blueberry topping.

R E C I P E Cheesecake with Blueberry Topping

Ingredients: Crust: 2 cups graham cracker crumbs (12-14 full sheet graham crackers) 2 tbsp. sugar 2/3 cup butter, melted

Cheesecake: 24 oz. cream cheese, softened 1 cup sugar 1 tsp. vanilla 3 eggs

Blueberry Sauce: 4 cups frozen blueberries 2 tsp. cornstarch 1/4 cup water 1 tbsp. lemon juice 2 tbsp. sugar

Graham Cracker Crust:

Preheat oven to 350°F. Mix crust ingredients until well combined. Press graham cracker crumbs tightly into bottom and sides of a 9” springform pan to prevent crumbling when cutting. Bake for 8 minutes. Let cool to room temperature.

Cheesecake Filling:

Increase oven to 450°F. Beat cream cheese, sugar and vanilla until fluffy (about 5 minutes.) Cream cheese should be at room temperature before beating. Add eggs one at a time, beating until just combined (do not overbeat, this will cause cracks.) Pour cheesecake into crust.

Baking Instructions:

Bake 15 minutes at 450°F. Without opening the oven, reduce temperature to 225°F and bake for 1 hour and 5 minutes to 1 hour and 15 minutes until the center is almost set and sides are puffed and golden brown. Try not to open oven door. Since heat will be lost, it won't bake properly, causing top of cake to crack. Allow cheesecake to cool to room temperature 1-2 hours). Run butter knife around sides to loosen edges. Refrigerate until fully chilled. When serving, unlatch and remove from springform pan.

Berry Sauce:

In a saucepan over medium heat, combine sugar, water, cornstarch and lemon juice. As soon as it starts to thicken, add blueberries and cook until lightly bubbly. Don’t boil. Let cool to room temperature and spread on top of cheesecake Compliments of when serving. Whipped cream is optional but recommended. JoAnn Marianelli Finnerty, Buon appetito! Bella Faccias

Note! All hours are subject to change without notice. Call ahead, consult website and Facebook pages of each individual restaurant for updated information, specials and menu items available.

Abbiocco

Try our signature dishes, such as Chicken Abbiocco, manicotti or blackened salmon. BYOB. Text Abbiocco to 51660 to receive our texts every Wednesday or see weekly specials. Tues-Thurs. 11 a.m.-8 p.m. and Fri. and Sat. 11 a.m.-9 p.m., 639 N. Blvd., Clarks Summit. www.abbiocco.net 570-319-9633.

Coney Island Lunch

Try our Texas Wiener with mustard, onions and chili sauce! Tues.-Sun. 11 a.m.-3 p.m. 515 Lackawanna Ave., Scranton. www.Texas-wiener.com. Delivery by DoorDash! 570-961-9004.

The Inn at Starlight Lake

Discover one of Wayne County’s hidden gems. Baked goods made onsite. See website for hours. http://innatstarlightlake.com/restaurant 570-798-2519.

Dining around the Region

Lake Sheridan Bar and Grill

Rate our signature burgers! Seven days, 4-8 p.m. 145 Pedrick Rd., Nicholson. 570-910-0092.

Mendicino’s Pizza and

Family Restaurant

Pizza, pasta, hoagies and more! Daily lunch and dinner specials. Full menu, dine in, take out and curbside available. Mon.-Thurs. 11 a.m-8 p.m., Fri. and Sat. 11 a.m.-9 p.m. Closed Sundays. Located in the ShopRite Complex, Covington Twp. www.mendicinospizza.com 570-842-2070.

Pettinato’s Restaurant

Try our grilled salmon in Asian sauce. Take out and delivery. Mon.-Sat. 4-8 p.m., Sun. 4-6 p.m. 78 Dundaff St., Carbondale. 570-282-5860. Sibio’s Restaurant

Our fettuccine Alfredo is a customer favorite! Lunch and dinner regular hours, full menu with specials. 1240 Quincy Ave., Dunmore. Sibiosrestaurant.com 570-346-3172.

Savory Maza

Shish barak special on Wednesdays this season! Indulge in fresh, homemade vegetarian and meat meals, plus daily specials. Mon.-Thurs. 11 a.m.-7 p.m., Fri. and Sat. 11 a.m.-8 p.m. 200 N. Main St., Scranton. savorymaza.com 570-969-2666.

Barley Creek Brewing Company, Inc.

Try our beer cheese soup, with Antler Brown Ale. Lunch and dinner: Sun.-Thur. 11 a.m.-9:30 p.m., Fri. and Sat. 11 a.m-10:30 p.m. Breakfast: Fri.-Mon. 8 a.m.-11 a.m. 1774 Sullivan Trail, Tannersville. www.barleycreek.com. 570-629-9399.

Barley Creek Tasting Room and Pub at the Crossings

Grab a bite to eat and taste our PA craft brews, spirits, wines and cocktails. Mon-Thur 11a.m.- 7p.m. Fri-Sat 11a.m.- 8 p.m., Sun 12 p.m.-6 p.m.

Stirna’s

Our Stirnaburger is full 1/4 lb. top choice ground beef with tomato, bacon and American or Swiss on a semi-hard roll. Wed.-Sat. 4 p.m.-9 p.m. 120 W. Market St. Scranton. On/off premise catering daily. 570-961-9681. H

Back to the Future for the 2021 Pocono Foxtrot 5K!

Imagine “Back to the

Future” where Parkinson’s disease does not exist anymore. That‘s what has driven researchers at the Michael J. Fox Foundation since 2000. This year, it‘s the driving force behind the 2021 Pocono FoxTrot 5K!

The 2020 FoxTrot was cancelled due to COVID-19, but will be up and running this year on June 19 at Ann Street Park in Milford.

The Power of Love: The challenges of the pandemic have been emotionally and financially difficult for everyone, especially businesses. The organizers of the FoxTrot are hoping that those in the business community can marshal the “Power of Love,” as they have in the past, with a gift to the Pocono FoxTrot that will assist the Michael J. Fox Foundation in finding a cure for this debilitating disease. This generosity will also assist the Tri-State Parkinson’s Project in increasing Parkinson's awareness and education within the local community and fund special exercise programs that can dramatically improve life for those with Parkinson’s.

Safety First: This year‘s run will be sponsored by Comprehensive Physical Therapy and managed by Fast Track Timing Co. The event will strictly adhere to Pennsylvania pandemic guidelines, so that everyone can participate and rest assured regarding personal health and safety. Race day will also feature two DeLoreans from the Mid-Atlantic DeLorean Club: a chance to get up close and personal with the stunning automobile that co-starred with Michael J. Fox in the 1983 classic, “Back to the Future!”

For questions, contact Poconofoxtrot5k@gmail.com. Help put the “Power of Love” to work in creating a future without Parkinson’s. H