Biscuit Gravy

Posted on August 29, 2011 by admin

Ingrients & Directions


4 tb Flour
3/4 c Water
2 c Skim milk or milk
Substitute
1 1/2 ts Fresh sage, crumbled finely

—OR—
1 ts Ground sage
1/8 ts Cayenne pepper
1/2 ts Tobasco sauce
1/4 ts Salt
1/2 ts Fresh ground black pepper

Mix flour and water until smooth and no lumps. Put into medium sauce pan,
and heat over medium-high heat until the mixture boils. Reduce heat,
stirring constanly, and boil for 4 – 5 minutes. Mixture should be very
think and blubbery. Add milk and stir until the mixture is smooth again.
Add spices, and return to boil, cooking until it has the consistancy of
thick gravy.

Serve over split baking powder biscuits, with fruit (whole-berry cranberry
sauce was *great* with this dish!), grits, red beans & rice, toast & jam,
etc.

Makes enough for about 4 biscuits.


Yields
1 Servings

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Biscuit Dough

Posted on August 29, 2011 by admin

Ingrients & Directions


2 c Flour
1 tb Baking powder
1/2 ts Salt
1 Stick cold butter; cut into
-1/2-inch dice
3/4 c Cold milk

In a food processor, pulse the flour, baking powder and salt until mixed.
Add the butter and pulse until the mixture resembles coarse meal with
particles the size of peas and lentils, about 40 times. Drizzle the milk
evenly over the dry ingredients and pulse a few times, just until
incorporated and the dough forms small clumps. Turn out the dough onto a
work surface and knead once or twice to gather it into a mass; do not
overwork the dough. Gently pat the dough into a disk or rectangle, as
needed. The dough can be made up to 2 hours ahead; wrap tightly and
refrigerate.


Yields
1 Servings

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Biscuit De Reims

Posted on August 26, 2011 by admin

Ingrients & Directions


LISA CRAWLEY TSPN00B
1 Birthday Cake

Take 9 eggs, weigh them and take same weight in sugar. Take 6 eggs, weigh
them and take same weight in flour. Take 3 eggs, weigh them and take same
weight in butter.

Beat the whites of 9 eggs till stiff. Fold in sugar. Then add the 9 egg
yolks, well-beaten. Pour in flour gradually. Put in melted butter. Start
baking in a slow oven – increase to moderate. It takes at least 1 hr. to
bake. A delicious cake! SOURCE: Ellis Island Cookbook. Contributed by
Violet Dolson whose grandfather brought the recipe w/ him when entering
Ellis Island in 1907 from Belgium.
Yields
10 Servings

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Fudge Krispies

Posted on August 28, 2010 by admin

Ingrients & Directions


2 c Chocolate chips
1/3 c Margarine
1/2 c Light corn syrup
2 ts Vanilla extract
1 c Confectioners sugar
4 c Rice krispies cereal

COMBINE CHOCOLATE, MARGARINE AND CORN SYRUP IN MEDIUM SAUCEPAN WITH SILVER-
STONE. STIR OVER LOW HEAT UNTIL MELTED AND SMOOTH. REMOVE FROM HEAT . STIR
IN VANILLA EXTRACT AND SUGAR. ADD RICE KRISPIES MIXING LIGHTLY UNTIL
COATED. SPREAD EVENLY IN 13X9 X2 PAN . CHILL UNTIL FIRM. CUT INTO 1 1/2
INCH SQUARES. STORE IN REFRIGERATOR. MAKES 48 SQUARES.

From

Yields
10 Servings

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Fudgy Chocolate Cookie Bars

Posted on August 28, 2010 by admin

Ingrients & Directions


1 3/4 c Flour
3/4 c Confectioner’s sugar
1/4 c Cocoa
1 c Butter; cold
12 oz Semisweet chocolate chips
14 oz Sweetened condensed milk
1 ts Vanilla
1 c Nuts; chopped

Preheat oven to 350 degrees. In a medium bowl, combine flour, sugar and
cocoa; cut in butter until crumbly – mixture will be dry. Press firmly on
bottom of 9×13″pan. Bake 15 minutes. Meanwhile in a medium saucepan, over
medium heat, melt 1 cup chips with sweetened condensed milk and vanilla.
Pour evenly over baked cuts. Top with nuts and remaining 1 cup chips; press
down firmly. Bake 20 minutes longer or until set. Cool.


Yields
1 servings

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Decadent Chocolate Chip Cookies

Posted on August 28, 2010 by admin

Ingrients & Directions


2 1/4 c Flour
1 ts Baking soda
1 ts Salt
1 c Butter; softened
1 c Sugar
1/2 c Brown sugar
1 ts Vanilla extract
1 lg Egg
2 c Chocolate chips or chocolate
-chunks
1 1/2 c Nuts; chopped (optional)

Combine flour, baking soda and salt in a small bowl. In a large bowl, cream
together the butter, sugar and brown sugar, then blend in the vanilla
extract and eggs. Next, mix in the flour mixture and then add your choice
of chocolate chips or chunks and nuts. (This mix should be very chunky and
thick.) Scoop the cookie dough onto a cookie sheet with a large ice cream
scooper, dipping the scoop in water between uses to prevent sticking. Bake
on an ungreased cookie sheet at 350 degrees for 12 to 18 minutes.


Yields
1 servings

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Hermit Cookies

Posted on August 28, 2010 by admin

Ingrients & Directions


1 c Sugar
3 c Flour
1/2 c Butter
1 ts Cloves
1/2 c Molasses
1 ts Cinnamon
1 ts Soda
1/2 ts Salt
1/2 c Lukewarm coffee
1 c Raisins
1 Egg, beaten

Preheat oven to 350. Cream sugar and shortening. Add molasses then soda
which has been dissolved in the coffee. Add the sifted dry ingredients. Add
raisin then the beaten egg. Make in long strips on a greased cookie sheet.
Bake for 10 minutes.

This recipe is _really_ easy and tastes great.

From

Yields
1 Servings

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Top-secret Cookie Recipe

Posted on August 28, 2010 by admin

Ingrients & Directions


(Recipe may be halved) 1 ts Salt
2 c Butter 2 ts Baking powder
2 c Sugar 2 ts Baking soda
2 c Brown sugar 24 oz Chocolate chips
4 Eggs 1 8 oz Hershey bar, grated
2 ts Vanilla 3 c Chopped nuts — (your
4 c Flour -choice)
5 c Blended oatmeal

Measure oatmeal and blend in a blender to a fine powder.

Cream butter and both sugars. Add eggs and vanilla with flour,
oatmeal, salt, baking powder, and baking soda. Add chocolate chips,
Hershey bar and nuts.

Roll into balls and place apart on a cookie sheet. Bake 10 muinutes at
375~.

Makes 112 cookies.

schaudha@gpu.srv.ualberta.ca 12/10/95


Yields
112 servings

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Black Walnut Cookies

Posted on August 28, 2010 by admin

Ingrients & Directions


2 c Brown sugar
4 ea Egg, well beaten
1/2 c Flour
1/2 ts Salt
1/2 ts Baking powder
1 lb Walnuts, black, chopped

Combine the sugar and eggs and mix well. Sift the dry ingredients and
add to first mixture. Stir in the nuts. Drop by teaspoonfuls on a
greased cookie sheet and bake at 375-F about 12 minutes.
Yields
1 Servings

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Light Fruit And Nut Cake

Posted on August 28, 2010 by admin

Ingrients & Directions


125 g Raisins; (4oz)
250 g Sultanas; (8oz)
125 g Dried apricots; roughly
-chopped
; (4oz)
3 tb Brandy or orange juice
125 g Hazelnuts; chopped (4oz)
250 g Glac? cherries; halved (8oz)
75 g Cut mixed peel; (3oz)
40 g Angelica; chopped (1 1/2 oz)
50 g Glac? ginger; finely chopped
; (2oz)
Grated rind of 1 orange and
-1 lemon
250 g Unsalted butter; softened
-(8oz)
250 g Caster sugar; (8oz)
4 md Size eggs
50 g Ground almonds; (2oz)
250 g Plain flour; sifted (8oz)
1/4 ts Salt
2 tb Redcurrant jelly; melted
50 g Blanched almonds; (2oz)

Place the raisins, sultanas, apricots and brandy or orange juice in a bowl.
If possible, cover and leave overnight.

Add the nuts, 175g (6oz) cherries, peel, angelica, ginger and rinds.

Whisk together the butter and sugar in a large bowl. Beat in the eggs one
at a time, then carefully fold in the almonds, flour and salt followed by
the fruit and nut mixture.

Spoon the mixture into a greased and lined 20cm (8 inch) round or 18cm (7
inch) square cake tin. Smooth the top, hollowing slightly in the centre.
Place in a preheated oven 160 ?C, 325 ?F, Gas Mark 3 for 1 hour. Reduce the
oven temperature to 150 ?C, 300 ?F, Gas Mark 2 cover the cake with
greaseproof paper and cook for a further 2-2 1/4 hours, until a skewer
inserted into the centre of the cake comes out clean.

When cold, remove the cake from the tin and peel off the paper. Brush the
top of the cake with redcurrant jelly and arrange the almonds and remaining
cherries on top. Brush again with the redcurrant jelly. Store in an
airtight tin.


Yields
1 servings

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