Buttermilk Biscuits
Ingredients & Directions 2 c Unsifted all-purpose flour 1 1/2 ts Baking powder 1 ts Salt 1/2 ts Baking soda 1/2 c Shortening 1 c Buttermilk 1. Preheat oven to 450F. 2. Into medium bowl, sift flour with baking powder, salt, and soda. With pastry blender, cut in shortening until mixture resembles coarse crumbs. 3. Make well in center; pour in milk all at once. Stir with fork just until blended. 4. For drop biscuits: Drop dough by tablespoonfuls, about 2 inches apart, onto ungreased cookie sheet 5. Bake 12 minutes, or until golden brown. Makes 14 to 16. CHEESE BISCUITS: Sift 1 teaspoon dry mustard with the dry ingredients. Stir in 3/4 cup grated, sharp Cheddar cheese before adding milk. Proceed as directed. BACON BISCUITS: Stir 1/3 cup crumbled, crisp cooked bacon into dry ingredients before adding milk. Proceed as directed. HERB BISCUITS: Stir 1/4 cup snipped, fresh chives or parsley into dry ingredients before adding milk. Proceed as directed. Yields 1 Servings
Mrs. Fields Apricot Nectar Cookies
Ingredients & Directions 2 3/4 c All-purpose flour 1 ts Baking Soda 3/4 c White sugar 1/4 c Dark brown sugar, packed 1 c Salted butter, softened 1 lg Egg 1/4 c Apricot Nectar 1/2 c Apricot preserves 3/4 c Dried apricots, chopped 1. Preheat oven to 300 degrees F. 2. In a medium bowl, combine flour and baking soda. Mix well with a wire wisk and set aside. 3. In a large bowl, blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl. Then add egg, apricot nectar and apricot preserves; beat at medium speed until smooth. 4. Add the flour mixture and apricots, and blend on low just until combined. Do not overmix. 5. Drop by rounded tablespoonfuls onto ungreased baking sheets, 1 1/2 inches apart. Bake for *22* to 24 minutes, or just unil cookies begin to brown at bottom edges. 6.Remove from oven and let cookies cool on baking sheets for five minutes before transferring to a clool, flat surface with a spatula. Yields 42 Servings
Banana Caramel Pie
Ingredients & Directions 4 Ripe bananas; peeled, sliced 1 Purchased vanilla wafer -crust or butter; (6-ounce) ; shortbread crust 1/4 c Purchased caramel topping; -room temperature 1 c Chilled whipping cream 1 tb Powdered sugar 1 ts Vanilla extract 1/3 c Coarsely chopped -chocolate-covered ; English toffee Layer bananas in bottom of crust. Drizzle caramel topping over. Beat cream, sugar and vanilla in bowl until stiff peaks form. Spread over bananas, swirling top of mixture decoratively with spatula. Sprinkle toffee around edge of pie. Chill at least 1 hour and up to 6 hours. Cut pie into wedges and serve. Serves 8. Yields 1 servings
Corn Bread Or Muffin Mix
Ingredients & Directions 2 2/3 c Cornmeal (stone ground if 2 tb Sugar, or more to taste Possible). 2 ts Salt 2 c A/P flour 2 tb Baking powder Whisk all ingreds. together in lge. bowl. Mix very thoroughly. Divide mix into two zip lock bags. You should have 2 1/2 c. per bag. Store at room temp. Yields 2 servings
Mighty Mexican Tortilla Cheesecake
Ingredients & Directions 1 tb Olive oil 1 Onion; chopped 1/2 ts Hot chilli powder; up to 1, -up to 1 400 gram can chopped -tomatoes with herbs 150 g Mature Cheddar 200 g Frozen mixed vegetables 1 215 gram can kidney beans; -drained 1 Little gem lettuce 2 Salad onions 5 25 cm flour tortillas 1 148 milliliter carton soured -cream Preheat the oven to 180C/350F/Gas 4. 1 Put the tortilla in the oven to warm through. Heat the oil in a pan and cook the onion for 3-4 minutes until golden. 2 Stir in the chilli powder and tomatoes and cook for five minutes, or until slightly thickened. Grate the cheese. Pull off four lettuce leaves, roll up tightly and shred finely. 3 Thinly slice the salad onions. Add the mixed vegetables and beans and heat through for a few minutes, or until the sauce has thickened. Season. 4 Place a tortilla on a heatproof plate, spread with a little sauce and sprinkle over a handful of the cheese. Continue layering the tortillas, sauce and cheese, finishing with a sprinkling of cheese. 5 Place the plate on a baking sheet and warm through in the hot oven for a few minutes until the cheese has melted. 6 For a variation: Open out a large tomato-flavoured California wrap. Spoon over some sauce and scatter over some ready grated cheese. Roll up and cut into three and arrange on a plate. Garnish with a dollop of soured cream and a sprinkling of paprika. 7 Cut the tortilla cake into wedges and serve with shredded lettuce, soured cream and spring onions. Tips Can use butterbeans, black-eye beans or mixed beans. Can use Gruyere – for stringy effect – or Red Leicester for colour. Add chilli flakes for extra heat. Can use other types of tortilla – corn, flour, chips, California rolls. Great for kids. Yields 3 servings
Hawaiian Banana Bread
Ingredients & Directions 1 c Sugar 1/2 c Vegetable oil 3 sm Ripe bananas, mashed 2 Eggs, well beaten 1 1/4 c Flour 1/2 ts Salt 1 ts Soda 1/2 c Nuts, chopped Preheat oven to 350 degrees. In small bowl thoroughly mash bananas and set aside. Mix sugar and oil in another mixing bowl and blend thoroughly. Add mashed bananas and eggs, mix together. Add dry ingredients which have been sifted together. Stir until flour is moistened. Pour into loaf pan which has been lined on the bottom with waxed paper and well greased. Bake for 1 hour at 350 degrees. Be sure and test for doneness. Yields 1 Servings
Aniseed Cookies
Ingredients & Directions 4 ea Eggs; separated 2 c Flour, all purpose 1 3/4 c Powered sugar; sifted 1/4 t Baking powder 1 x Pinch salt 2 t Aniseed; ground Grease and flour baking sheets. Beat egg yolks, powdered sugar and salt in a large bowl until pale and creamy. Beat egg whites until very stiff; fold into egg yolk mixture. Siftflour, baking powder and aniseed onto egg mixture; fold in quickly but thoroughly. Fill a pastry bag fitted with a plain nozzle with cookie mixture. Pipe in small rounds onto prepared baking sheets. Let stand overnight to dry out. Preheat oven to 325 deg. Bake cookies 20 minutes. Cool on rack. Yields 40 servings
