Cassville Library hosts Dutch oven cooking demonstration
June 19, 2024
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Dr. Q discusses the importance of temperature control and timing while Dutch oven cooking Feather-light Biscuits with Marissa Tucker, Adult Program Assistant with the Cassville Branch Library. Shown above right are the finished biscuits.
The Barry-Lawrence Regional Library Cassville Branch hosted a Gourmet Dutch Oven Cooking demonstration last Saturday.
Dr. Larry Quinalty, professor at both Drury University and Crowder College for over 20 years and author of four Gourmet Dutch Oven Cooking books, two travel books and four novels, held the demonstration on the lower level of the library to twelve eager to learn students.
Dr. Quinalty, more commonly known as Dr. Q to area folk, has been providing demonstrations for camp style Gourmet Dutch Oven Cooking for 30 plus years.
His menu during Saturday’s demonstration included Jim’s Cashew Chicken Casserole, October Beans, Feather-light Biscuits, Ham and Potatoes Au Gratin, Peach Enchiladas, Monkey Bread, Pull-apart Cheese Rolls and Cherple.
To order Dr. Quinalty’s books, contact him at [email protected].
For information on upcoming events at the Cassville Library, visit blrlibrary.com, click on “Cassville” at the top of the page and then “See Branch Events Calendar" or visit them on Facebook at Cassville Branch Library.
Dr. Larry Quinalty, professor at both Drury University and Crowder College for over 20 years and author of four Gourmet Dutch Oven Cooking books, two travel books and four novels, held the demonstration on the lower level of the library to twelve eager to learn students.
Dr. Quinalty, more commonly known as Dr. Q to area folk, has been providing demonstrations for camp style Gourmet Dutch Oven Cooking for 30 plus years.
His menu during Saturday’s demonstration included Jim’s Cashew Chicken Casserole, October Beans, Feather-light Biscuits, Ham and Potatoes Au Gratin, Peach Enchiladas, Monkey Bread, Pull-apart Cheese Rolls and Cherple.
To order Dr. Quinalty’s books, contact him at [email protected].
For information on upcoming events at the Cassville Library, visit blrlibrary.com, click on “Cassville” at the top of the page and then “See Branch Events Calendar" or visit them on Facebook at Cassville Branch Library.
Feather-light Biscuits
Ingredients:
5 C all-purpose flour
3 tsp white sugar
3 tsp baking powder
2 tsp salt
1 tsp baking soda
2 C buttermilk
5 tsp warm water
2 pkgs. dry active yeast
3/4 cup vegetable shortening
Directions:
Mix all dry ingredients in a large bowl and cut in shortening. Dissolve yeast in warm water. Mix buttermilk with yearst, and then mix with dry ingredients. Knead dough to a firm consistency. Pinch off two inch pieces of dough. Flatten them out, round them, and place in a foil-lined, #14 Dutch oven. Bake at 375 degrees for about 20-25 minutes. Periodically check the browning progress. Each time the check is done, lightly glaze the tops of the biscuits with a thin coating of butter. Remember, each time the lid is raised to check the biscuits, approximately 35 degrees of heat is lost, which slows the baking process.
Recipe shared with permission.
Ingredients:
5 C all-purpose flour
3 tsp white sugar
3 tsp baking powder
2 tsp salt
1 tsp baking soda
2 C buttermilk
5 tsp warm water
2 pkgs. dry active yeast
3/4 cup vegetable shortening
Directions:
Mix all dry ingredients in a large bowl and cut in shortening. Dissolve yeast in warm water. Mix buttermilk with yearst, and then mix with dry ingredients. Knead dough to a firm consistency. Pinch off two inch pieces of dough. Flatten them out, round them, and place in a foil-lined, #14 Dutch oven. Bake at 375 degrees for about 20-25 minutes. Periodically check the browning progress. Each time the check is done, lightly glaze the tops of the biscuits with a thin coating of butter. Remember, each time the lid is raised to check the biscuits, approximately 35 degrees of heat is lost, which slows the baking process.
Recipe shared with permission.
