Buttermilk Biscuit Mix
Ingredients & Directions 7 c Unbleached all purpose flour 1 c Cake or pastry flour 1 c Buttermilk powder 4 ts Salt 4 ts Sugar 5 tb Double acting baking powder 4 ts Baking soda 1 1/2 c Shortening 1/2 c Unsalted butter TO MAKE BISCUITS 3 c Buttermilk biscuit mix 3/4 c Ice water (up to 1) (makes about 2 1/2 lbs) These make the lightest, tenderest biscuits. Make sure your baking powder is fresh and don’t twist the biscuit cutter around as you cut the biscuits; the biscuits will topple sideways when they bake. Place all purpose flour, pastry flour, buttermilk powder, salt, sugar, baking powder and baking soda in a large bowl. Whisk to combine dry ingredients. Cut in the shortening and butter to form a coarse, crumbly mixture. (You can also do this in a large food processor – or do it in two half batches – pulsing the processor to cut the fat into the flour.) Store in freezer up to three months. To Make Biscuits (makes 10-12 two inch biscuits): Preheat oven to 425 degrees. Place three cups biscuit mix in a medium sized bowl. In a well in the centre, stir in almost all the ice water. Form a soft dough by briskly stirring with a fork, adding in reserved ice water if required. Gently knead on a lightly floured board about eight times – briefly, do not overwork dough. Roll or pat out to a thickness of 1/2″. Cut into rounds between two and 2 1/2 inches. Place on ungreased baking sheet and bake until lightly golden brown, about 12 minutes. Brush generously with melted butter or lightly with cream or milk before baking. Bake until lightly golden, about 10-12 minutes. Serve hot. These can also be patted into an eight inch square baking pan or a nine inch cast iron pan. Bake until golden, then cut into squares. Yields 1 Servings
Randy Pollak's New York Persimmon Cheesecake
Ingredients & Directions 1 1/4 c Flour 1/4 c Sugar 1/2 c Unsalted butter 1 Egg yolk 2 tb +1 t. whipping cream 1 1/2 lb Cream cheese, softened 1 cn Sweetened condensed milk (14 oz) 1/4 c Flour 4 Eggs 2 Egg yolks 1 1/2 c Fresh oriental persimmon .puree Whipped cream (swirled with .some persimmon puree) Persimmon slices to garnish Combine 1 1/4 cups flour and sugar; cut in butter until the mixture resembles coarse meal. Combine the egg yolk and whipping cream; add to flour mixture to make a stiff dough. Pat into a disc, wrap in plastic wrap and chill 30 minutes. Pat dough into 1/8 inch thickness. Place it over the buttered bottom of a 9 inch springform pan. Trim off and reserve any excess dough. Pierce bottom of dough with a fork in 6 places. Bake at 450F for 7-9 minutes or until lightly toasted. Butter the side of a springform pan and connect it to the cooled base. Roll out the remaining dough 1/8 inch thick, press dough strips onto side of the pan and seal against the bottom crust. Trim off any excess. In a large mixing bowl, beat cream cheese until fluffy. Reduce the speed of the mixer to low, and beat in sweetened condensed milk, flour, eggs and egg yolks, beating until blended after each addition. Stir in persimmon puree. Pour into the prepared crust and bake at 450F for 15 minutes. Reduce oven temp to 250F and continue baking an additional hour. (DO NOT OPEN OVEN DOOR). Place in refrigerator and refrigerate overnight. Garnish with persimmon slices and whipped cream. Yields 16 Servings
Creole Rice Cakes
Ingredients & Directions 4 sl Bacon 3 tb Onion — chopped 3 tb Green pepper — chopped 1 c Cooked rice 1/2 c Flour 1 ts Baking powder 1 ts Salt 1/2 ts Pepper 1 c Canned tomatoes 2 Eggs — beaten Fry bacon crisp, leaving bacon fat in pan. Chop bacon and combine with all other ingredients in the order given to make a batter. Cook as fritters in the bacon fat. Yields 4 Servings
Midnight Cake
Ingredients & Directions 1/2 c Cocoa 3/4 c Strong hot coffee 1 1/2 Sticks of butter, softened 3/4 c Sugar 2 Eggs 1 1/4 c Flour 1/4 c Cornstarch 1/2 ts Baking soda 10 Squares semi-sweet chocolate 1 Stick butter 2 tb Water 10 Fresh rose leaves, washed -and patted dry Preheat the oven to 350?F. Grease an 8 inch springform pan and line with wax paper. Mix cocoa and coffee until smooth. Cool. Beat butter and sugar until light and creamy. Beat in eggs, one at a time. Sift together flour, cornstarch and baking soda. Fold into egg mixture, alternating wit the cocoa-coffee mixture. Spoon into the pan and bake 30 to 35 minutes, or until cooked when tested with a skewer. Cool for 5 minutes, then release clip. Transfer to a wire rack. Cake may be refrigerated overnight. Chop and melt semi-sweet chocolate squares, with butter and water. Cool slightly. Place cake on a wire rack over a plate. Pour chocolate glaze on top and let it flow down the sides. Melt the other 3 chocolate squares and brush onto back of leaves. Allow to dry, then peel leaves off chocolate. Serves 8 Yields 8 Servings
Authentic Derby Pie
Ingredients & Directions 1/4 c Butter 1 c Sugar 3 Eggs; beaten 1 1/2 c Chocolate chips 3/4 c Light corn syrup 1/4 ts Salt 1 ts Vanilla 1/2 c Chopped pecans 2 tb Bourbon 1 Unbaked 9-inch pie shell Hi everyone. A week or so ago there was a request for Derby Pie and I mentioned that Derby Pie isn’t authentic unless there’s bourbon (Kentucky bourbon, of course) in the recipe. So here’s a TNT, authentic Kentucky Derby Pie recipe….. Cream butter. Add sugar gradually while beating. Add beaten eggs, corn syrup, salt and vanilla. Stir in chocolate chips, nuts and bourbon until well mixed. Pour into pie shell. Bake at 375 degrees for 40-50 minutes. Be careful not to overbake. Yields 1 Servings
Lauri's Mom's Gingerbread Boys
Ingredients & Directions 1/2 c Butter or margarine 1/2 c Sugar 1/4 ts Salt 1 Eggs 1/2 c Molasses 1 tb Vinegar 3 c All-purpose flour 3/4 ts Baking soda 2 ts Ground ginger 1/2 ts Ground cinnamon Redhots for eyes and buttons Cream margarine, sugar, salt. Stir in egg, molasses and vinegar. Add remianing ingredients except red hots. Chill 3-4 hours. Roll out 1/8″ thick on lightly floured board. Place 1″ apart on greased cookie sheet. Press in red hots for eyes and buttons. Bake 375F about 8 minutes. Cool before removing from cookie sheets. Yields 36 Servings
White Chocolate Mousse Cheesecake
Ingredients & Directions 9 oz White chocolate 3 ts Gelatin powder 1 qt Soft whipping cream 8 oz Sugar 2 lb Cream cheese 4 oz Caramel Delites cookies; -diced; crumbled 4 oz Shortbread cookies; diced, -crumbled 4 oz Praline Royale cookies; -diced, crumbled 6 oz Sun-dried cherries 1 oz Melted butter Date: Sat, 6 Apr 1996 07:22:48 -0600 Yields 10 Servings
