Beer Biscuits #2
Ingredients & Directions 2 c All-purpose flour 2 1/2 ts Baking powder 3/4 ts Salt 3 tb Cold unsalted butter 3 tb Cold vegetable shortening 2/3 c Flat beer; at room -temperature From: japlady@nwu.edu (Rebecca Radnor) Date: Tue, 6 Dec 1994 06:18:56 GMT This recipe is adapted from “Beer Cuisine” by Jay Harlow. 1. Heat oven to 400 degrees. Mix the dry ingredients thoroughly in a medium bowl. Cut the butter and shortening into small pieces and add them to the flour mixture. Blend until the mixture resembles coarse meal. 2. Make a well in the center of dry ingredients and pour in the beer. Stir just until mixture is evenly moistened, then turn out onto a lightly floured surface. 3. Knead just until the dough comes together, about 30 seconds. Pat out dough to 1/2-inch thickness. Cut out biscuits with a 2 1/2-inch round cutter dipped in flour. Wiggle rather than twist cutter to loosen the biscuits. 4. Lift away the trimmings and transfer the biscuits to an ungreased baking sheet. Gently press the trimmings together, overlapping them slightly, and roll the dough out again. Cut additional biscuits and discard any trimmings. 5. Bake biscuits until golden brown, about 15 minutes. Serve hot. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Welsh Tea Cakes
Ingredients & Directions 2 c Flour 3/4 c Sugar 1 ts Baking powder 1/2 c Butter 1/2 c Currants — or raisins 1 Egg 1/4 ts Salt 1/2 ts Nutmeg Combine dry ingredients in a mixing bowl; blend well. With a pastry=20 blender, cut in butter until mixture resembles coarse meal, stir in=20 currants. Place egg in a 1 cup measure; beat lightly with a fork. Add=20 milk to the 1/4 cop mark; pour into flour mixture and stir with fork to=20 make a soft dough. A little more milk may be needed. On a floured surface shape dough into a ball and knead lightly 5-6=20 times. Roll to 1/4-inch thickness and. with a floured small biscuit cutter,=20 cut into rounds. Bake at 350=B0F on a cookie sheet until slightly browned. = =20 Cool on rack. Keeps well stored in a metal container. Yields 42 Servings
Lemon Meringue Layer Cake
Ingredients & Directions 1/2 c Butter 1/2 c Shortening 2 c Sugar 3 c Cake flour 4 ts Baking powder 1 ts Salt 2/3 c Milk 2/3 c Water 2 ts Vanilla 1 ts Lemon extract 6 Egg whites 1 Pinches cream of tartar Cream butter, shortening and sugar until well blended, light and fluffy. Combine flour, baking powder and salt. Mix milk and wter. Alternately add dry ingredients and liquid ingredients to butter mixture. Stir in vanilla and lemon extracts. Whip the egg whites with cream of tartar until stiff. Fold egg whites into batter. Spread batter into three 9-inch greased round cake pans. Bake at 350 degrees for 20 to 25 minutes or until lightly golden. Cool in pans on rack for 10 minutes. Turn out onto racks and thoroughly cool. Stack with Lemon Filling and frost with White Satin Frosting (see recipes below). Yields 1 servings
Dennis's Blarney Stone Bread
Ingredients & Directions 1 c Oats,Quaker Quick 1 1/4 c Milk 1 Egg Beaters 3 c Flour,White Bread 1 1/2 ts Salt 1 1/2 tb Applesauce 3 tb Honey 3/4 ts Cinnamon 1/4 ts Nutmeg 1/4 ts Ginger,Ground 1/8 ts Cloves 2 ts Yeast Crust – light Place all in bread pan, select Light Crust setting, and press start. Yields 1 Servings
Pinwheel Pumpkin Cookies
Ingredients & Directions FILLING 1 3/4 c Pumpkin, canned 1 tb Pumpkin pie spice -Or fresh (16 oz.) 1 c Nuts; chopped 1 c Granulated sugar -DOUGH- 4 c All-purpose flour 1 c Shortening 1/2 ts Baking soda 2 c Granulated sugar 1/2 ts Salt 3 Eggs 1/2 ts Cinnamon -ICING- 2 c Powdered sugar; sifted 1 ts Vanilla extract 1 tb Butter or margarine;melted 2 tb Milk (2 to 3 T) For filling: In medium saucepan, combine pumpkin, sugar, and pumpkin pie spice; bring to a boil. Reduce heat; simmer 10 minutes. Stir in nuts. Cool; set aside. For dough: In medium bowl, combine flour, baking soda, salt, and cinnamon; set aside. In large mixer bowl, cream shortening and sugar. Add eggs; beat until fluffy. Add dry ingredients; mix well. To assemble: Divide dough into 3 portions. On floured foil, roll out 1 portion of dough into 8 x 12-inch rectangle (keeping remaining dough chilled). Spread with 1/3 of filling. Starting from wide end, roll as for jelly roll. Wrap in foil. Repeat process with remaining dough and filling. Freeze rolls several hours or overnight. Remove one roll at a time from freezer; unwrap and, with sharp knife, cut into 3/8-inch slices. Place on greased cookie sheet. Bake in preheated 400-degree oven for 10 to 12 minutes, or until golden. Cool on wire rack. Drizzle with icing. For icing: In medium bowl, combine powdered sugar, butter, vanilla, and milk; blend until smooth. From “Libby’s Favorite Pumpkin Recipes”. Yields 96 servings
Greek Christmas Bread Abm
Ingredients & Directions 1 pk (or 1 tablespoon) Active Dry -Yeast 1/4 c Warm Water (110 to 115 -degrees) 1/3 c Sugar 1 ts Ground Cardamom 1/4 ts Salt 1 Egg 1/4 c Milk 1/4 c Vegetable Oil 1 1/2 c Whole Wheat Flour 1 c All-Purpose Flour 1/4 c Golden Raisins 1/4 c Walnuts, chopped Dissolve the yeast in the warm water. Combine the sugar, cardamom, salt, egg, milk and oil in a large bowl. Mix well. Add the yeast mixture, flours, raisins and nuts. Mix well. Add enough extra flour to make soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Shape into a round loaf. Put the dough into a lightly-oiled 8-inch-round cake pan. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Bake in a 350-degree oven 35 to 40 minutes, or until brown. Yields 15 Servings
Oklahoma Cake
Ingredients & Directions 3 c Flour 2 c Sugar 1 ts Soda 1/2 ts Salt 1 ts Cinnamon 1 1/2 c Vegetable oil 3 Lightly beaten eggs 1 cn (8-oz) crushed pineapple; -undrained 1 c Chopped pecans or walnuts 1 c Shredded coconut (optional) FROSTING 2 c Powdered sugar 1 pk (3-oz) cream cheese; -softened 1/2 c Margarine or butter 1/2 ts Grated lemon peel (optional) From: mikelav@microsoft.com (Mike Laverty) Date: 18 Oct 1994 07:08:08 -0400 In a large mixing bowl, using a spoon, mix all cake ingredients together. Pour into greased and floured bundt pan. Bake for 40-60 minutes at 350 degrees. Cake is done when it crusts on top. Cool on rack 20 minutes then invert. Add if desired for flavor: 1/2 tsp. grated lemon peel Mix all frosting ingredients together and spread on cake as soon as removed from pan. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
