July 4th, 2007 by alice
Tags: Angel, Biscuits
INGREDIENTS
- 5cupsall-purpose flour
- 3/4cupCrisco
- 1teaspoonbaking soda
- 1teaspoonbaking powder
- 1teaspoonsalt
- 3tablespoonssugar
- 2cupsbuttermilk
- 1packageyeast
- 1/2cup lukewarmwater
DIRECTIONS
- Sift dry ingredients together with 31/2 cups of flour.
- Cut-in crisco, add buttermilk and yeast that has been desolved in the lukewarm water.
- Mix in the remaining flour.
- Cover bowl and put into fridge.
- Will last about 1 week in fridge or roll out cut-in to biscuit size and freeze.
- Bake@ 400 on buttered cookie sheet for 12 to 15 mins.
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July 4th, 2007 by alice
Tags: Cream, Potatoes, Scalloped
INGREDIENTS
- 1 1/2tablespoonsbutter
- 1 3/4lbspotatoes, peeled,cut into 1/8 inch thick slices
- 1/3cupcream
- 3tablespoonscream
- 1/3cupchicken broth
DIRECTIONS
- Position rack in center of oven and preheat to 375F.
- Rub ½ tblsp butter over 9 inch glass pie dish.
- Arrange 1/3 of potato slices in dish.
- Season to taste.
- Repeat layering and seasoning with remaining potatoes in 2 batches.
- Whisk cream and broth in small bowl.
- Pour over potatoes.
- Dot top with 1 tblsp butter.
- Bake until golden, about 55 minutes.
- Drizzle 3 tblsps cream over potatoes; bake about 15 minutes longer.
- Cool 5 minutes before serving.
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July 4th, 2007 by alice
Tags: Apricot, Wraps
INGREDIENTS
- 1 (14 ounce)packagedried apricots
- 1/2cupwhole almonds
- 1lb slicedbacon(see recipe for how)
- 1/4cupplum jellyor apple jelly
- 2tablespoonssoy sauce
DIRECTIONS
- Fold each apricot around an almond.
- Cut bacon strips into thirds, wrap a strip around each apricot and secure with a toothpick.
- Place on an ungreased baking pan.
- Bake, uncovered, at 375 for about 25 minutes or until bacon is crisp.
- Turn once during cooking.
- In a small saucepan, combine jelly and soy sauce; cook and stir until warm and smooth.
- Remove apricots from oven, place on a paper towel and blot to help drain the grease.
- Serve with sauce for dipping.
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July 4th, 2007 by alice
Tags: Cake, Caramel, Chocolate, From, Peanutgasm, Scratch
INGREDIENTS
-
CAKE
- 2cupsflour
- 1 3/4cupssugar
- 1/2cup unsweetenedDutch-processed cocoa powder
- 1/2-1teaspoonsalt
- 1tablespoonbaking soda
- 1egg
- 2/3cupvegetable oil
- 1cupbuttermilk
- 1cup hotcoffee
-
FROSTING
- 6tablespoonsbutter
- 1/2cupmilk
- 1cupsugar
- 2cupssemi-sweet chocolate chips
- 3/4cupcaramel sauceor caramel topping
- 1 1/2cups toastedpeanuts
DIRECTIONS
- CAKE: Preheat oven to 350*F.
- Grease and flour 3 9″ round cake pans.
- Combine the flour, sugar, cocoa powder, salt, and baking soda; set aside.
- Combine the egg, oil, and buttermilk; add to the flour mixture until well combined.
- Slowly pour in and mix the hot coffee; scrape bowl to fully incorporate into the batter.
- Pour batter evenly into the prepared pans; bake for 25-30 minutes, or until a toothpick tests out clean.
- Cool 10 minutes in pans; loosen edges and invert onto waxed or parchment paper-lined wire racks.
- Cool completely before frosting.
- FROSTING: Combine the sugar and milk in a saucepan; add the butter and bring to a boil over medium heat.
- Remove pan from heat; add the chocolate chips and whisk until melted and smooth.
- If the frosting is too thick or grainy, thin it a little by adding 1-2 tsp.
- hot coffee.
- Place one cake layer on a serving platter, rounded side up; spread with 1/3 of the frosting, right to the edges.
- Sprinkle frosting with 1/2 cup of the peanuts and drizzle 1/4 cup of the caramel sauce on top.
- Repeat process with each layer.
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July 4th, 2007 by alice
Tags: Greek, Kadaifi, Nuts, Pastry, Syrup
INGREDIENTS
- 1lbkadaifi(Greek, shredded wheat pastry)
- 2cups mincedalmondsor pistachios
- 1/2cupfresh orange juice
- 1/3cupsugar
- 1 1/2teaspoonscinnamon
- 1cupbutter, melted
- 1 1/2cupssugar
- 1cupwater
- 2teaspoonsfresh lemon juice
DIRECTIONS
- Open pastry and spread out on a baking sheet.
- Air dry for 15 minutes.
- Combine nuts, orange juice, 1/3 cup sugar and cinnamon in small bowl.
- Preheat oven to 340F degrees.
- Lightly butter a baking pan.
- Separate pastry strands into 18-20, 10 to 12 inch rectangles (beauty is not an issue here).
- Place 1 tblsp nut filling at narrow end of rectangle.
- Roll up tightly.
- Arrange in a round (12-14 inch diameter) baking pan; do not crowd, have them JUST touching each other.
- (you can use a square/rectangular pan too, you just usually see them in round pans here) Pour melted butter evenly over the pieces and bake until golden, 35-40 minutes.
- For syrup: Cook 1 ½ cup sugar, water and lemon juice in saucepan over low heat, swirling pan occasionally, until sugar dissolves.
- Simmer for 15 minutes.
- Pour hot syrup over pastry and allow pastry to cool.
- This can be kept, covered, at room temperature for atleast a week.
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