Cheddar Cheese Biscuits
Ingredients & Directions 2 c Cake flour or 1 3/4 cups all -purpose or whole wheat -flour 1 ts Salt 2 1/2 ts Double-acting bak. powd. 2 tb Chilled butter or shortening -(up to 6) 1 c Milk (1/3 c. shredded cheddar) (requested by Stephanie Lynn) from Joy of Cooking Cookbook Sift flour before measuring. Resift with salt and baking powder. Cut in butter or shortening with a pastry blender (or use the food processor like I do) until mixture is of the consistency of course corn meal. Mix in the cheddar. Make a well in the center of these ingredients and add milk all at once. Stir for one scant minute. Drop onto ungreased baking sheet and bake 12 ro 15 minutes or till lightly browned. Note: This recipe is for quick drop biscuits and aside from cheddar cheese there are other optional additions like crumbled bacon, parmesan, parsley, chives… Yields 1 Servings
Egg Bread (hootsla)
Ingredients & Directions 1/2 ea Bread, loaf, day old 1/2 c Butter 3 ea Egg, well beaten 1/2 c Milk 1 x Salt & pepper Cut bread into cubes and brown in butter which has been melted. Beat the eggs well and add the milk and salt and pepper to taste. Pour over bread and fry until brown. Serve at once. Yields 1 Servings
Best Ever Devil's Food Cake
Ingredients & Directions 2 c All-purpose flour 2/3 c Unsweetened cocoa powder 1 1/4 ts Baking soda 1/4 ts Baking powder 2/3 c Butter or margarine, At room temperature 1 2/3 c Sugar 3 lg Eggs 1 ts Vanilla extract 1 1/2 c Milk Chocolate Frosting, follows Garnish: Chocolate curls Adjust oven racks to divide oven into thirds. Heat oven to 350’F. Grease three 8-inch layer-cake pans. Line bottoms with waxed and grease paper. Sprinkle in flour and rotate pans to coat bottoms and sides. Shake out excess. Mix the first 5 ingredients until well blended. Beat butter, sugar, eggs and vanilla in a large bowl with electric mixer until fluffy. Gradually stir in flour mixture alternately with milk until just blendedPour into prepared pans, about 2 cups in each. Stagger pans on oven racks and bake, switching position of pans once to ensure even layers, 20 to 25 minutes or until pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Invert cakes on racks, remove pans an peel off paper. Turn cakes right side up and cool completely. fill and frost with Chocolate Frosting. garnish with chocolate curls and a dusting of confectioners’sugar. Yields 12 Servings
Chocolate Brandy Cake
Ingredients & Directions 1 pk Devil’s food cake mix 1 1/2 c Semisweet chocolate chips — w/pudding (18.25 oz) 4 tb Butter 1 c Brandy 1 tb Light corn syrup 1/2 c Vegetable oil 1 ts Brandy extract 3 Eggs 1 c Powdered sugar; sifted Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5 Preparation Time: 1:05 1. Preheat oven to 350 F. In a large bowl, combine cake mix, 2/3 cup brandy, 1/2 cup water, oil, and eggs. Beat with an electric mixer on high 2 mins, scraping down bowl a few times. Stir in 1 cup chocolate chips. Turn into a well-greased 12-cup bundt pan. 2. Bake 35 to 45 mins, or until a cake tester inserted in center comes out clean. 3. During last 7 mins of bake baking time, prepare glaze. In a small saucepan, combine butter, remaining 1/3 cup brandy, corn syrup, brandy extract, and 2 Tbs water. Cook over low heat, stirring occasionally, until butter melts. Stir in remaining 1/2 cup chocolate chips and powdered sugar. Simmer, stirring, over low heat 5 mins. 4. Immediately upon removal from oven, spoon 2/3 of hot glaze over cake. Let cake cool in pan 25 mins, then invert onto a cake plate. Reheat remaing glaze and spoon evenly over top of cake. Let cool completely. Cake is best if made a day in advance of serving time to allow flavors to mellow. Yields 12 servings
Banana Chocolate Cake
Ingredients & Directions 6 tb Butter 2 3/4 c Flour 3/4 c Sugar 1 ts Baking soda 3/4 c Molasses 1/2 ts Salt 3 Eggs 1 ts Vanilla extract 2 1/2 c Mashed overripe bananas 1 c Chocolate chips PREHEAT OVEN TO 350F. Cream together the butter and sugar in a mixer. Add to the molasses and mix until combined. Add the eggs, then mix in the bananas. Mix in the flour, baking soda, salt and extract until smooth, then fold in the chocolate chips. Place the batter in a buttered and floured 9-inch springform mold. Bake for about 1 hour. Let the cake cool on a rack, cut it in half to form 2 layers, frost with your favorite chocolate frosting and serve. MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK Yields 12 servings
Chicken Pie
Ingredients & Directions 3 c Shredded cooked chicken; -(about 12 ounces) 1 1/4 c Milk; divided 1 cn Condensed cream of chicken -soup 1/2 c Sour cream 3/4 c Biscuit baking mix 1/4 c Cornmeal 3 tb Butter; softened 2 c Shredded Cheddar cheese Preheat the oven to 375F. In a large saucepan, combine the chicken, 1/2 cup milk, soup, and sour cream; bring to a boil over medium heat. Remove the mixture from the heat and spoon into an ungreased 9″ x 13″ baking dish. In a large bowl, beat the remaining 3/4 cup milk, the biscuit baking mix, cornmeal, and butter until well combined. Pour the mixture evenly over the hot chicken mixture and sprinkle the top with the cheese. Bake, uncovered, for 25 to 30 minutes, or until the top is set and the soup mixture bubbles around the edges. BUSTED BY MEG ANTCZAK 1/21/98 Yields 6 Servings
Impossible Turkey 'n Stuffing Pie
Ingredients & Directions 2 c Turkey; cooked & cut up 1 c Celery; chopped 1/2 c Onion; finely chopped 1/2 ts Salt 3/4 ts Sage; ground or 1 tsp dried 1/2 ts Poultry seasoning 1/8 ts Pepper 1 1/4 c Milk 3 Eggs 1 c Bisquick or baking mix Heat oven to 400F. Grease pie plate, 10 x 1 1/2″. Mix turkey, celery, onion and seasonings in plate. Beat remaining ingredients 15 seconds in blender or 1 minute with hand beater. pour into plate. Bake till knife inserted comes out clean, 25 to 30 minutes. Cool 5 minutes. from _The Best of Bisquick_ File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-impos.zip Yields 6 Servings
