Best Golden Tea Biscuits
Ingredients & Directions BEST BISCUIT MIX 9 c Cake-and-pastry flour 1 c Skim milk powder 1/2 c Granulated sugar 1/4 c Baking powder 1 tb Salt 2 ts Baking soda 1 lb Shortening GOLDEN TEA BISCUITS 3 c Mix “Best: Biscuit Mix” 3/4 c Water Best Biscuit Mix: In large bowl, stir together flour, milk powder, sugar, baking powder, salt and baking soda. Using pastry blender, cut in shortening until mixture is in fine crumbs. [For storage: transfer to airtight container; store in refrigerator for up to 2 months. Stir well before using. Golden Tea Biscuits: In bowl and using fork, quickly stir biscuit mix [see Best: Biscuit Mix recipe] with water until sticky dough forms. Turn out onto lightly floured surface; knead 6 times. Press into 1-inch thick round. With lightly floured 2-inch round cutter, cut out rounds, rerolling scraps once. Bake on baking sheet in 450F 230C oven for 10-12 minutes or until golden brown. Let cool in pan on rack. [Biscuits can be individually warped and frozen in airtight container for up to 2 weeks.] Variations: Cheese Biscuits: Add 1/2 cup freshly grated Parmesan cheese to dry ingredients of Best: Golden Tea Biscuits recipe. Makes 14 Herb Biscuits: Add 2 tb chopped fresh herbs to dry ingredients of Best: Golden Tea Biscuits recipe. Makes 13 Sweet Raisin Biscuits: Add 2 ts cinnamon and 3/4 cup raisins to dry ingredients of Best: Golden Tea Biscuits recipe. Makes 14. Yields 13 Biscuits
Fudge Fantasy
Ingredients & Directions -COOKIE BASE- 1/2 c Butter or margarine; -softened 1 c Brown sugar; firmly packed 1 Egg 2 c Flour -FUDGE LAYER- 1 Recipe Fantasy Fudge (recipe -follows); or your favorite -fudge recipe Preheat oven to 350 F. COOKIE BASE: Cream butter and brown sugar. Add egg and mix well. Add flour and mix well again. Pat crust into Pam-sprayed 10×15 inch jelly roll pan. Bake just until lightly browned, about 10 minutes. DO NOT OVERBAKE! While crust bakes, make a batch of Fantasy Fudge or your own favorite fudge. Pour over hot crust. Cool and cut into very small squares. NOTES : Very rich and very good. This freezes well, tightly wrapped. Yields 1 Servings
Holiday Fruitcake #2
Ingredients & Directions 1 lb Dried apricots, chopped 1 lb Dates, chopped 1 lb Red and green candied -cherries (store bought or -even better, homemade) 1 lb Red and greed candied -pineapple (store bought or -homemade) 1 lb Golden raisins 1 lb Almonds, blanched, toasted, -chopped 1 lb Pecans, broken into pieces 4 c All purpose flour 1 lb Sweet butter 3/4 lb (1 1/2 cups) brown sugar 3/4 lb (1 1/2 cups) granulated -sugar 12 Eggs 1 ts Ground cloves 2 ts Cinnamon 1 ts Mace 1 1/2 ts Baking soda 1 ts Salt 4 tb Rum 4 tb Curacao 4 tb Brandy 2 Oranges, Juice and rind of 2 Lemons, Juice and rind of from Mom Rose’s Book of Sinfully Delicious Cakes, Cookies, Pies, etc. Makes 4 8″x 5″ x 3″ loaves. Preheat oven to 300 degrees. Thoroughly grease four 8 x 5 x 3″ loaf pans. Dredge fruits and nuts with 1 cup flour and set aside. Cream butter and sugars. Add eggs one at a time, beating after each addition. Sift remaining flour with spices, baking soda, and salt, add add to creamed mixture alternately with flavorings and juices. Pour into loaf pans. Set the pans in a large pan of water and bake for about 2 1/2 hours. Yields 1 Servings
Greek Sunday Bread
Ingredients & Directions 2 ts Yeast 3 1/2 c Bread flour 1/8 ts Allspice 1/4 ts Orange peel — grated 1/4 ts Anise seed 1/4 ts Cinnamon 3 tb Sugar 1 ts Salt 1 1/2 Egg 4 tb Butter 1 1/4 c Milk Put all ingredients in bread machine and turn on. Yields 8 Servings
True Garlic Bread
Ingredients & Directions 1 x Garlic Puree(2 Roasted Head) 2 tb Kosher Salt 1/4 lb Unsalted Butter, Softened 3 1/4 c Whole Wheat Flour 2 tb (2 pk) Dry yeast 3 1/4 c Unbleached All Purpose Flour 1/2 c Warm Water (115-120 degrees) 1 x Cornmeal 2 1/2 c Warm Water Cream together the garlic puree and butter. (This may be done days in advance and refrigerated. Bring to room temperature before using). Combine the yeast with 1/2 cup warm water in large bowl. Stir with a fork or small whisk. Add an additional 2 1/2 cups water. Add salt. Stir in the flour, 1 c at a time, beginning with the whole wheat. Use a whisk until the dough becomes stiff, then switch to a wooden spoon. Turn the dough onto a well floured work surface. Knead rhythmically for 10 to 15 minutes, until the dough is smooth, springy, nonsticky, and elastic. Add more flour as you knead if necessary. The dough is ready if you can poke to fingers into it and the resulting indentations spring back. Cover the dough with a cloth and let rest while you wash, dry and generously butter the bowl. Knead the dough a few more turns, then form it into a ball and place it in the bowl. Turn it to coat with butter. Cover the bowl and put it in a warm, draft-free place until the dough has doubled in bulk, about 1 1/2 hours. It has risen sufficiently when you can gently poke a finger into the dough and the hole reamins. (Don’t poke too enthusiastically or the dough will collapse.) When doubled, flour your fist and punch the dough down. Knead it a few times and then let it rest. Sprinkle 1 large or 2 small baking sheets with a liberal amount of cornmeal. Divide the dough into 3 equal parts. While you work with 1 piece, keep the other 2 covered. Flour your work surface. With a rolling pin, roll each piece of dough into a rectangle approximately 14-inches long X 7-inches wide. Spread it with softened garlic butter. Roll the long edge toward the opposite long edge, as if you were rolling up a rug. Pinch ends closed. Place loves on the baking sheets. With a sharp knife or razor blade, slash the loves lightly at 2-inch intervals. Cover with a cloth and place in a warm draft-free place to rise until doubled, about 1/2 hour. Meanwhile preheat oven to 400 degrees F. Bake for 35 to 40 minutes with a pan of boiling water on the oven floor. Spray loaves with water several times during the baking process. (This helps the bread form a thick crusty shell.) To test for doneness, rap the loaf with your knuckles. The loaf should sound hollow. Cool on wire racks, but the loaves are delicious eaten warm right out of the oven. Yields 6 servings
Pecan Cookies Cookie Mix In A Jar
Ingredients & Directions 1/2 c Sugar 1/2 c Firmly packed brown sugar 1 1/4 c Old fashioned oats 3/4 c Finely chopped pecans 1 c Crisp rice cereal 3/4 c Flour mixed with 1/2 ts Baking soda and 1/2 ts Baking powder Yield: 1 jar Layer ingredients in order given in a 1 quart wide mouth canning jar. Press each layer firmly in place before adding the next ingredient. Directions given to recipient: Empty jar into large mixing bowl, use your hands to thoroughly mix. Add 1 stick soft butter, 1 egg slightly beaten and 1 tsp vanilla (optional).Mix until completely blended–you will need to finish mixing with your handsShape into balls the size of walnuts Place 2″ apart on sprayed cookies sheetsBake 350 for 10-12 min til edges are lightly browned–cool 5 min onbaking sheet and remove cookies to racks to cool completely Makes 3 dozen cookies Yields 1 Servings
Bread Pudding Ii
Ingredients & Directions 6 sl French bread–1/2″ thick 4 Eggs, separated 1 pn Salt 1 c Raisins 6 tb Sugar 3 1/2 c Milk 1 tb Vanilla extract or flavor 1/2 Stick butter 1 ts Cinnamon Break bread into pieces and soften in small amount of milk; place in 1 1/2 qu. baking dish. Beat sugar and egg yolks together until well blended; add milk and mix well. Blend in vanilla, cinnamon, and raisins. Pour mixture over bread. Place dish in pan of water and bake in 300 F. oven for 40 to 50 min. or until knife comes out clean. Beat egg whites until foamy. Add salt; gradually add 2 tbs. sugar and continue beating at high speed until stiff peaks form. Spread whites on top of pudding. Return to oven, raise heat to 350 F. and bake until merengue is brown. Serves 6. Yields 1 servings
