HONEYMOON SOURDOUGH BISCUITS

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Active starter
1 1/4 c Prepared biscuit mix
1/2 ts Baking powder
1 tb Oil

Mix all ingredients thoroughly and turn out onto a
floured board, knead lightly and then roll out gently
and cut into biscuits. Brush lightly with melted
butter or margarine. Place of greased cookie sheet
and bake at 450 degrees for about 15 minutes. Posted
By curmudgn@flash.net (Sam Waring) On
rec.food.recipes or rec.food.cooking

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

PEPPER BISCUITS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cajun Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c All purpose flour
1 tb Baking powder
1/2 ts Salt
1 tb Coarse cracked black pepper
1/2 ts Baking soda
3/4 c Shortening
1 c Buttermilk

Preheat oven to 450-500F. Sift 2 cups of the flour
with the baking powder, salt, pepper, and baking soda
into a bowl. Cut in the shortening with a pastry
blender or fork, or work it in with your fingers. Add
the buttermilk to make a soft dough, mixing just until
the dough holds together. Flour your hands. Pull of
a piece of dough the size of a biscuit and dip the wet
edge into the extra flour. The roll or pat into a
biscuit. Place slightly touching, on a lightly
greased baking sheet. Bake until golden golden brown.
8-10 minutes. From Nathalie Dupree’s “New Southern
Cooking”

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Sweet Potato Biscuits

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Flour
1 cup Sweet potatos — cooked/mashed
Salt
2 1/2 teaspoons (to 3) baking powder
3 tablespoons Sugar (or more — to taste)
1/4 cup Shortening

Sift dry ingredients. Add shortening and potato and mix thoroughly. Knead
dough; cut with biscuit cutter (you may need more flour, as dough is
sticky). Bake in 400 degree oven 12 to 15 minutes. Mrs Harold T. Cook

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: SHRIMP IN GARLIC SAUCE
Categories: Chinese, Seafood
Yield: 6 servings

1 lb Small shrimp
Salt
2 Dried chili peppers
4 tb Garlic oil
4 tb Olive oil
Paprika
Chopped parsley

Shell, devein, and rinse shrimp. Sprinkle with salt
and let sit 10 minutes. Remove seeds from chili
peppers and crumble into small bits. Set aside.
Combine oils and set aside. In 4 shallow ovenproof
baking dishes, divide the shrimp, chili pepper, and
oil. Place in a 425 degree oven and bake for 8-10
minutes until shrimp turn pink, tossing shrimp once or
twice during baking. Remove and sprinkle with paprika
and chopped parsley.

Serve immediately with fresh country bread for soaking
up the oil

Source: Williams-Sonoma, Adapted from “Tapas.”

—–

Popularity: 4% [?]

Title: Granny Twichell’s Secret Chocolate Cupcake
Categories: Desserts, Bakery
Yield: 1 servings

10 oz Semisweet chocolate; broken
-into
1 c Heavy cream
2 oz Unsweetened chocolate;
-broken
Into
5 lg Eggs
1/2 c Granulated sugar
1 ts Pure vanilla extract
3/4 c Cake flour
1/2 ts Baking soda
2 c Semisweet chocolate chips

Recipe by: BAKERS’ DOZEN (MARCEL DESAULNIERS) SHOW Preheat the oven
to 325 degrees Fahrenheit. Heat 1 inch of water in the bottom half of
a double boiler over medium heat. Place 10 ounces semisweet
chocolate, 1 cup heavy cream and 2 ounces unsweetened chocolate in
the top half of the double boiler. tightly cover with plastic wrap.
Allow to heat for 8 minutes. Remove from the heat and stir until
smooth. Set aside until needed. Place the eggs, sugar and vanilla
extract in the bowl of an electric mixer fitted with a paddle. Beat
on medium until lemon-colored and slightly thickened, about 4
minutes. Add the melted chocolate mixture and beat on medium for 15
to 20 seconds more. Add the cake flour, baking soda and chocolate
chips, and beat on low for 10 seconds. Increase to medium and beat
for an additional 10 seconds. Remove the bowl from the mixer. Use a
rubber spatula and thoroughly combine the batter. Evenly divide the
mixture into 18 bake cups that have already been positioned into
muffin tins, filling the cups to within 1/4 below the rim. Bake in
the preheated oven until a toothpick inserted in the center comes out
clean, about 25 to 30 minutes. Remove from the oven and allow to cool
to room temperature.

MMMMM

Popularity: 4% [?]

Title: Peach Pie
Categories: Pies, Desserts
Yield: 6 Servings

0.75 c Whole wheat pastry flour
0.25 c Sesame seed
0.33 c Cold margarine
1.00 x ————-f————–
1.00 pk 1 scant t unflavored gelatin
0.25 ts Vanilla
1.00 c Plain low fat yogurt
0.25 c Soy flour
0.50 ts Each;salt,baking powder
0.25 c Cold water
6.00 oz Peach nectar
0.33 c Orange juice concentrate
1.00 x Dash almond extract
1.00 lb Peaches,peeled and sliced *

* Save a few pieces for garnish Mix together flours,seeds,salt and
baking powder.Cut in margarine with a pastry blender until mixture
resembles large coarse crumbs. Sprinkle in water and stir with fork
to make a ball.Turn out onto a floured board and shape into a
ball,the flatten slightly.Wrap in plastic and chill for 1 hour.Roll
out chilled crust to fit one 9″ pie plate.Crimp edges and prick
bottom and edges of pie crust with a fork.Bake in a preheated 450
degree oven for about 10 minutes or until golden brown.Cool
thoroughly,then chill for 1/2 hour. Place the nectar in a small
saucepan,and sprinkle in the gelatin. Let the gelatin soften for a
few minutes,then heat the mixture,stirring it,until the gelatin is
dissolved.Stir in the orange juice concentrate vanilla and almond
extract.Chill the mixture until it is the consistency of raw egg
whites,then whip the mixture with an egg beater or electric mixer
until it is fluffy.Fold in yogurt and whip the mixture again.Arrange
half the peach slices on the bottom of the chilled crust.Pour in two
thirds of the yogurt mixture.Arrange another layer of peaches on top
of this and pour in the rest of the yogurt mixture.Chill pie until it
has set.If desired,garnish with reserved peach slices when it has
nearly set.Makes a 9″ pie.

MMMMM

Popularity: 4% [?]

Combine:
1 cup milk and 2 eggs in mixing bowl or food processor.
Sift:
2 cups flour
1 teas. baking powder
1/2 teas. salt
1 Tablespoon sugar (optional)

Add to egg mixture and beat or process until smooth. [Test to see if
batter flows smoothly through a funnel or squeeze bottle with an opening
of apprx. 1/2 inch. Add flour or milk to thicken or thin batter.]

Heat and apprx. 3/4 cup vegetable oil in skillet to 375 degrees. Pour
batter through the funnel into the oil, making swirls or spirals from the
center, out. Batter will expand, don’t fill the entire surface. Cook
about 30 seconds per side for small cakes and 2 minutes per side for
large cakes. Turn cakes with tongs when edges are brown. Remove with
tongs and drain on paper towel. DO NOT STACK. Serve warm with powdered
sugar, cinnamon, syrup, jam, jelly, ice cream, etc.

Makes: 5 large or 10 small

Popularity: 8% [?]

Title: PUMPKIN BISCUITS
Categories: Breads, Fruits
Yield: 2 dozen

1/2 c Hot milk
2 T Butter
3 T Sugar
1/2 c Pureed pumpkin or winter
– squash
1 t Salt
3 1/4 c All purpose flour
1 T Active dry yeast
1/4 c Warm water

Combine hot milk, butter, sugar, pumpkin, salt and 1/4 cup flour in a
large bowl.
Stir yeast into 1/4 cup warm water and let stand for 5 minutes or until
bubbly. Add yeast to the first mixture and beat vigorously. Cover and
leave in a warm place to rise for 30 minutes or until light.
Stir in 2-3 cups flour until dough leaves sides of bowl. Turn out onto a
floured surface and knead in flour until dough is smooth and elastic,
about 8 minutes.
Place dough in a greased bowl, turning it to grease the top. Cover and
place in a warm draft-free place until doubled in size, about 45 minutes.
Punch dough down, and turn out onto a lightly floured board. Roll dough
with a rolling pin to 1/4 inch thickness. Cut into 2 inch rounds. Place
rounds about 1 inch apart on greased baking sheets. Cover and let rise
for 20 minutes or until almost double in size.
Bake in a preheated 400 F. oven for 10 to 12 minutes or until golden
brown.
HINT: Place bottom pan on top oven rack and top pan on bottom oven rack
after first six minutes of baking to ensure even brownness.
Baker’s note: This recipe rates four stars. It has a wonderful flavour,
and a nice golden brown colour. It would be good to serve at Thanksgiving
dinner.

—–

Popularity: 3% [?]

Apricot bagel

Recipe By : The Best Bagels are made at home Dona Z. Meilach
Serving Size : 15 Preparation Time :0:00
Categories : Bagels Machine
Yeast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 cups water
2 teaspoons orange extract — optional
1 tablespoon olive oil
2 tablespoons malt powder — or honey / sugar
1 teaspoon salt
3 1/3 cups bread flour
1 tablespoon wheat gluten — optional
2 teaspoons yeast
3/4 cup dried apricots — diced

Place ingredients in the bread machine in the order listed. Use the dough
setting. Add the apricots 5 minutes before the end of the kneading phase or
work
into the dough before shaping. If you don’t have a dough setting stop the
machine after the rises.

Prepare the baking sheets or use nonstick sheets.
Remove dough from the machine, punch it down, and roll it out into a rectangle
about 14 x 18. Divide into equal pieces and shape into bagel form or use a
cutter. Place the bagels on the sheets and let them rise again. I put them in
the oven to provide a draft free location.

This rise can be anywhere from 20 minutes to 4 hours depending on what else is
going on in your life.

Fill a 4 to 6 qt soup pot with water 3 to 4 " deep. You can add 2 T of malt
syrup, honey, sugar or non-diastatic malt powder. Get the water to boiling.

Preheat the oven to 400.

Drop the bagels one at a time into the boiling water. Boil only 3 or 4 at a
time so they don’t crowd. Simmer each side for a minute and return to the
baking sheet.

Add glazes or toppings as desired.

Bake just below the middle of a preheated 400 degree oven. The book calls for
20 to 25 minutes. I usually start at 15 minutes for the 1st sheet and less for
the second.

These are best eaten while they are still warm. They can be frozen – you may
want to slice them first so you can defost them in the toaster.

– - – - – - – - – - – - – - – - – -

Serving Ideas : for peach bagels sub dried peaches for the apricots

NOTES : I use orange oil instead of the orange extract.
These are really excellent.

Popularity: 4% [?]

Title: BAKING POWDER BISCUITS WITH ONIONS
Categories: Cookies
Yield: 1 servings

1 ea Medium onion
1 ea Shallot
11 tb Margerine
1 c Cold skim milk
2 c All-purpose flour
1 c Cake flour
1 tb Baking powder

Heat oven to 400. Line baking sheet with parcment
or wax paper. Peel and mince onion shallot. Saute
these in 1 tbs margerine in skillet until softened,
about 5 minutes. Cool, stir in milk and set aside.
*Mix flours, baking powder and 1 tsp salt in food
processor workbowl (metal blade). Cut 9 tbs margerine
into small pcs. and pulse until mixture resembles
course meal. Pulse in the milk/onion mixture until
dough just holds together. Transfer to a floured board
and knead 10 times.
Roll dough 3/4 inch thick and cut into 1 1/2 inch
squares. Brush remaining margerine on bisquit tops.
Bake until brown, about 18 minutes. Eat warm!
*Use fingers or pastry knife if you prefer. …George

—–

Popularity: 4% [?]