April 21st, 2006 by alice
Tags: Angel, Biscuits
INGREDIENTS
- 1 (1/4 ounce)package fleischmann’sdry yeast
- 1/2cupwater(not too hot)
- 3/4cupshortening
- 5cupsself-rising flour
- 8tablespoonsdry buttermilk
- 2cupswater(not too hot)
- 1teaspoonbaking soda
- 3tablespoonssugar
DIRECTIONS
- Combine all dry ingredients, dry yeast, self-rising flour, dry buttermilk, baking soda, sugar.
- Cut in shortening to fine crumb.
- Add 2 cups (120*F) lukewarm water. You may add up to 1/2 cup warm water if dough seems dry.
- Knead into a smooth round ball. Then roll out onto bread board and cut into biscuits.
- You may use 1/2 the dough and save some in the refridgerator and make more on another occasion during the next 5 days.
- Bake at 400*F for 15-20 minutes. Brush tops with warm butter.
- I use the dry buttermilk powder so the buttermilk won’t spoil too soon.
- If you use a lot of fresh buttermilk use this recipe much the same way omitting the added 2 cups of lukewarm water and dry buttermilk. Add 2 cups room temperature fresh buttermilk after all the dry ingredients are added. Continue recipe as usual. Bake 400*F for 15-20 minutes. Brush tops with butter.
- When making these the night before omitt the baking phase and put in an airtight container large enough to allow some rising. In the morning all you have to do is roll out, then cut out and rise for 1/2 hr then bake when the oven is ready at 400*F for 15-20min. Again Brush with a little melted butter. A sure hit on a cold school morning!
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April 21st, 2006 by alice
Tags: Bisque, Langoustine
INGREDIENTS
- 1 1/2lbslangoustine, cooked(or substitute prawns or lobster tail)
- 1/2cup mincedshallots
- 4tablespoonsbutter
- 1/4cupflour
- 1/2cupdry sherry
- 4cupsmilk
- 1/4fresh parsley, minced
- 1 1/2teaspoonspaprika
- 1/4teaspoonnutmeg
- 2tablespoonstomato paste
- 1/2teaspoonhot sauce
- 2teaspoonssalt
- white pepper
DIRECTIONS
- Chop up 1 c of Langoustine.
- Reserve the rest Melt butter in soup pot.
- Saute the minced shallots for a few minutes.
- Add the chopped Langoustine.
- Stir in the flour until smooth.
- Cook for a minute stirring constantly.
- Lower heat to simmer.
- Gradually add sherry, continuing to stir, then gradually add milk as well, whisking til smooth.
- Heat the soup on medium low, but do NOT bring to a boil.
- Add the rest of the ingredients.
- Stir in the langoustine and cook until heated through.
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April 21st, 2006 by alice
Tags: Crunchies, Pecan
INGREDIENTS
- 1cupgranulated sugar
- 1cupbutter
- 1cuplight brown sugar(packed)
- 2eggs, beaten
- 2cupsflour
- 1teaspoonbaking soda
- 1teaspoonbaking powder
- 1teaspoonvanilla
- 1cupquick-cooking oatmeal
- 1cupcorn flakes
- 1 1/2cupspecan pieces
DIRECTIONS
- Preheat oven to 350 degrees.
- Beat sugar and butter Add brown sugar and beat on high (about 1 minute) Add eggs and blend well, set aside mixture In a med bowl combine flour, soda and baking powder Stir into sugar-butter mixture Add vanilla and mix well Add oatmeal and cornflakes to mixture and stir well Add nuts to dough Drop by teaspoons on to sprayed or parchment prepared cookie sheet Bake 11-12 minutes or until golden, these cookies will spread and become crunchie Cool on racks.
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April 21st, 2006 by alice
Tags: Eggnog, Orange
INGREDIENTS
- 6eggs
- 1/4cupgranulated sugar
- 1/4teaspooncinnamon
- 1/4teaspoonginger
- 1/4teaspoonground cloves
- 2quarts chilledorange juice
- 1/2cuplemon juice(frozen, fresh, or canned)
- 1quartvanilla ice cream
- 1quart chilledginger ale
- nutmeg
DIRECTIONS
- Beat eggs until light colored.
- stir in sugar, cinnamon, ginger, cloves.
- Stir in orange and lemon juices.
- Cut ice cream into small cubes into punch bowl.
- Pour in juice mixture and ginger ale.
- Sprinkle with nutmeg.
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April 21st, 2006 by alice
Tags: Golden, Mint, Punch
INGREDIENTS
- 30-35mint sprigs
- 2cupsgranulated sugar
- 2quartsboiling water
- 2 1/3cupslemon juice(fresh, frozen or canned)
- 2quartsorange juice
- 1 (20 ounce)canpineapple juice
- 1quartginger ale
- 1quartsparkling water
- 12mint sprigs
- 1cuplemons, zest of
DIRECTIONS
- Wash mint.
- In 4 quart saucepan, place 30-35 mint sprigs, sugar and water.
- simmer uncovered for 10 min.
- Chill and make sure all ingredients are chilled.
- Strain mint syrup.
- add lemon, orange and pineapple juice.
- add ginger ale and sparkling water.
- top with 12 mint sprigs and zest.
- serve at once.
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