Biscuits – Quick Feathery Southern
Ingredients & Directions 2 c Self-rising flour 1/4 c Shortening or margarine 1/2 c Whole milk; or buttermilk -(up to 3/4) Preheat oven to 500F. Place flour in a medium bowl. Add shortening and using pastry blender or two knives, cut in until consistency of coarse crumbs. With a fork, blend in just enough milk until dough leaves sides of bowl. Turn out onto lightly floured surface and knead 10 to 12 strokes. Roll dough out 1/2-inch thick. Shape with 2-inch cutter. Bake on ungreased baking sheet (place biscuits 1-inch apart for crusty sides or almost touching for soft sides) until golden, 8 to 10 minutes. Variations: Increase milk to 1 cup. Drop biscuits by tablespoon onto greased baking sheet or fill greased muffin cups two-thirds full. Yields 12 Servings
Homemade Slice And Bake Chocolate Chip Cookies
Ingredients & Directions 2 c Butter or margarine 1 1/3 c Granulated sugar 1 2/3 c Packed brown sugar 1 tb Vanilla extract 4 Eggs 5 1/2 c Unbleached flour 2 ts Salt 2 ts Baking soda 2 c Semisweet chocolate chips 1 c Chopped nuts Cut four 14″ x 12″ pieces of waxed paper or plastic wrap. Set aside. In a bowl, cream butter or margarine with the granulated and brown sugars. Beat in vanilla extract and eggs until light and fluffy. In a bowl, combine flour, salt and baking soda. Stir flour mixture into egg and butter mixture; blend well. Stir in cho Divide the dough into 4 pieces. Shape each piece into an 8″ – 10″ roll. Wrap rolls in waxed paper. Place the rolls in a rectangular freezer container with a tight fitting lid, or into a large freezer zip-lock bag, or wrap well in a piece of heavy duty To prepare cookies: Slightly thaw one roll of chocolate chip cookie dough. Preheat oven to 350?. Cut the dough into 1/4″ thick slices. Arrange cut pieces on ungreased cookie sheets, placing about 1 1/2″ apart to allow for spreading. Bake for about 1 Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies. Yields 4 Servings
Poppy Seed Oatmeal Bread
Ingredients & Directions 1 c Flour, all purpose 1 c Flour, whole wheat 1 1/4 c Oatmeal, quick-cooking 1 tb Baking powder 1/4 ts Salt 2 ts Poppy seeds 1 1/2 c Buttermilk 1/4 c Honey, liquid 1 ea Egg 1 ts Butter, melted In large bowl, combine all-purpose and whole wheat flours, oatmeal, baking powder, salt and poppy seeds. In separate bowl, whisk together buttermilk, honey and egg. Add all at once to dry ingredients; mix quickly, just until combined. Spoon batter into greased 8 x 4 in (1.5L) loaf pan. Brush top with melted butter. Bake in 350F (180C) oven 45 to 50 minutes or until cake tester inserted in centre of loaf comes out clean. Let cool 5 minutes in pan. Turn out onto wire rack. Yields 16 servings
Kona Banana Bread
Ingredients & Directions 3/4 c Butter; softened 1 1/2 c Sugar 3 Eggs 1 1/4 c Banana; mashed (about 3 -bananas) 1 3/4 c Flour 1 1/4 ts Baking soda 3/4 ts Salt Mix in order and pour into a greased 13×9 pan. Bake at 350 degrees for 35-40 minutes. (In a glass pan, 325 for 30 minutes) Makes good muffins too. (25 minutes in muffin tins.) Chocolate chips are a good addition to the muffins. Contributor: Lena Mitchell Yields 1 Servings
Chocolate Turele Cheesecake
Ingredients & Directions 2 c Vanilla wafer crumbs -softened 6 tb Margarine, melted 1/2 c Sugar 14 oz Bag of Kraft Caramels 1 ts Vanilla 1 5 oz can evaporated milk 2 Eggs 1 c Chopped pecans, toasted 1/2 c Semi sweet chocolate pieces, 2 8 oz pkgs cream cheese -melted ~Begin Recipe Export- Yields 6 servings
Count Nesselrode's Famous Custard Pie
Ingredients & Directions 1 Basic Pie Dough recipe; see -* Note 2 1/2 c Milk 1/2 c Sugar 1/2 c Flour 1/4 ts Salt 3 Egg yolks 1/2 c Sweetened chestnut puree 2 tb Butter 1 ts Vanilla 1/4 c Dry zante currants 1/2 c Candied pie fruit * Note: see the “Basic Pie Dough” recipe which is included in this collection. Preheat oven to 425 degrees. Prepare a pie dough according to standard instructions. Divide dough in two. Line two pie plates with dough. Place parchment over dough and weigh down with pie weights or beans. In heated oven, blind bake shell for about 15 minutes, or until dough is golden brown. Remove parchment and weights from dough and cool on wire racks. Pour milk into a saucepan. Begin to heat on low. While whisking, add sugar, flour and salt. Continue to stir for 3 minutes, heating mixture almost to the boil, but not allowing it to scorch. Continuing to stir, add yolks, one at a time. Cook and stir until mixture thickens, about 3 to 5 minutes. Add chestnut puree and stir until well combined. Remove from heat. Stir in butter and vanilla. Add currants and candied fruit. Allow mixture to cool for 15 minutes. Pour mixture into baked pie shell and refrigerate until ready to serve. This recipe yields 8 to 10 servings. Yields 8 servings
Red Lobster Bread
Ingredients & Directions 2 c Bisquick 3/4 c Grated cheddar 1/2 c Cold water TOPPING Butter Italian seasoning Garlic powder Parsley Mix all together and spoon onto baking sheet. Brush each biscuit with a mixture of: melted butter, Italian seasoning, garlic powder and parsley. Bake at 450 for 8-10 mins. Yields 12 servings
