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
Hot Fudge Cake With Sauce
Ingredients & Directions 1 c Flour 1/3 c Cocoa 3/4 c Sugar 2 ts Baking Powder 1/2 ts Salt 1/4 c Shortening 1 Egg 2/3 c Milk *Sauce* 3/4 c Sugar 3 tb Cocoa 2 tb Water 2 c HOT water Yield: 4 Preheat to 350F Sift dry ingrediants in a bowl. Cut in shortening. Add egg & milk. Stir til flour is moist. Put batter in 9″ cake pan. Mix sauce well, pour over batter slowly. Bake for 40 min. Serve with milk or cream (while warm) h.peagram From Yields 4 Servings
Ha'penny Friendship Bread****fjvs25a
Ingredients & Directions 5 1/2 c Pillsbury Best Bread Flour* 2 pk Active Dry Yeast 3 tb Sugar 2 c Water 2 ts Salt 1/4 c Oil It may take 3 notes to do this entire recipe as should be done.*INGREDIENT LIST SHOULD READ: 5 1/2-6 cups Pillsbury’s Best Bread Flour.Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, sugar, salt and yeast; blend well. In small saucepan, heat water and oil ntil very warm (120-130 degrees F.). Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in additional 3 1/2-4 cups flour, until dough pulls cleanly away from sides of bowl. On floured surface, knead dough until smooth and elastic, about 10 mins. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80-85 degrees F.) until light and doubled in size, about 1-1/2 hrs.Punch down dough several times to remove air bubbles. Allow to rest on board covered with inverted bowl for 14 mins. Shape as desired. (Shape directions to follow in next note.) Marilyn Sultar Yields 2 servings
Biscuit Baking Mix Recipes: Quick Pancakes; Q
Ingredients & Directions QUICK PANCAKES 2 c Biscuit baking mix 1 c Milk 2 Eggs BERRY PANCAKES 2 c Biscuit baking mix 3/4 c Milk 1/2 c Berries and juice 1 Egg QUICK WAFFLES 2 c Biscuit baking mix 2 tb Veggie oil 1 Egg 1 1/3 c Milk Combine ngrediet n a blender, food processor, bowl, or shaker container and beat until smooth. ~To use: : For each pancake, pour a small amount of batter into a hot, greased pan and cook over medim hat until bubbles form on the top. Flip and cook until the pancake is golden brown. ~Variation: : For thinner pancakes, use 1 egg and 1-1/2 cups of milk. BERRY PANCAKES: Combine ingredients and cook as for quick pancakes. Top with butter and syrup. QUICK WAFFLES: Combine all ingredients and beat until smooth. Pour into the center of a hot waffle iron and close the lid. Bake until steaming stops. ~IDEA : For dessert or Belgian waffles, add 2 tb sugar to the recipe and serve the waffles with an ice cream or whipped cream topping. Yields 4 Servings
Little Gem Cookies
Ingredients & Directions 3 c Unsifted flour 1 c Sugar 1/8 ts Salt 1 1/2 c Unsalted butter 2 Egg yolks 1 ts Vanilla extract Raspberry preserves Pecan halves Preheat oven to 325 degrees. Line baking sheet with parchment paper. Combine first 3 ingredients using a food processor. Cut in butter until the mixture resembles coarse meal. In a small bowl, beat the yolks with the vanilla extract and add to the flour mixture. Beat until completely blended. Pinch off pieces of dough and roll into balls. Place on the lined cookie sheet. Make indentation with thumb, fill the hole with preserves and press on a pecan half. Bake for 20 to 25 minutes. Yields 1 servings
Banana And Allspice Pie
Ingredients & Directions 1 pk Frozen sweet pastry 3 Bananas; diced 2 Bananas; sliced 2 tb Ground allspice 200 ml Whipped cream 50 g Chopped walnuts 75 ml Clear honey Icing sugar Caster sugar Roll out the pastry and cut into 4 inch rings. Bake in the oven until the edges are just brown. Mixed the diced bananas with the allspice and layer this between 2 of the pastry rings. On the top layer, add the sliced bananas and drench with icing sugar. Caramelise on top using a blow torch. Mix the whipped cream with the honey and nuts, then spoon on top of the dessert. Garnish with fresh mint and/or creme anglaise. Yields 1 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
