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Biscuits Supreme2 cup flour
4 teaspoon baking powder
2 teaspoon sugar
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup shortening
2/3 cup milk Preheat oven to 450 degrees F. Stir together the flour, baking powder, sugar, cream of tartar and salt. Cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center. Pour in the milk all at once. Stir just until dough clings together; NO MORE. Knead gently on a lightly floured surface for 10-12 strokes. Roll or pat to about 1/2-inch thickness. Cut with a (about) 2 1/2-inch biscuit cutter, dipping the cutter into flour before each cut. Transfer to an ungreased baking sheet. Bake in a 450 degrees F oven for 10-12 minutes, or until golden. Lots of cookbooks tell you to use two knives, or some such, to do the cutting-in of the first step. Forks work fine for me (I'm a klutz.) All of the trick to making light, fluffy biscuits is in how you handle them: THE LESS, THE BETTER. You can make these as drop biscuits (skip the rolling; drop batter by tablespoons, and bake); they're even better for the lack of handling. Outside North America you might not know what shortening is. Use butter, margarine, copha or lard. Vegetable shortening really is better for this recipe, but don't forget lots of butter to put *on* them.... I make these for study breaks. They disappear at an exponential rate.... NOTES: Simple, fluffy biscuits. Here "biscuits" is the North American meaning of the word and not the Commonwealth meaning of the word. In England these would be called "scones." Yield: makes 10-12. Difficulty: easy. Time: 10 minutes preparation, 10 minutes baking. Precision: measure the ingredients. Yield: 12 scones |
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Easy Biscuit Mix10 cup all purpose flour
2 cup shortening
1/3 cup baking powder
2 teaspoon salt
1/4 cup sugar In a bowl stir together flour, baking powder, sugar, and 2 teaspoons salt. Cut in shortening until mixture resembles coarse crumbs. Store in an airtight continer for up to 6 weeks at room temperature, or for up to 6 months in the freezer. Yield: 1 servings |
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French Toast2 egg whites; whipped
1/2 cup skim milk
1/2 teaspoon vanilla
1/8 teaspoon cinnamon
6 slice bread
1 powdered sugar Prepare skillet with cooking spray and heat on medium until hot. In a shallow bowl, combine egg whites, milk, vanilla, and cinnamon. Dip bread slices into the mixture and place on heated skillet and cook until browned on one side, about 3 to 5 minutes. Turn over and cook about 2 to 3 minutes more on other side. Yield: 6 servings |
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Homemade Corn Bread Mix6 cup all-purpose flour
6 cup cornmeal
2 cup non-fat dry milk powder
1 cup sugar
1/3 cup baking powder
2 teaspoon salt
1 1/2 cup shortening that does not
1 require refrigeration Stir together flour, cornmeal, dry milk powder, sugar, baking powder, and salt in an extra large mixing bowl. Cut in shortening with a pastry blender till mixture resembles coarse crumbs. Store in a covered airtight container or self- sealing plastic bag for up to 6 weeks at room temperature. (For longer storage, place in freezer container and seal; store in freezer up to 6 months. To use, allow mix to come to room temperature.) To use mix for corn bread or muffins, lightly spoon into a measuring cup; level with a straight-edged spatula. Makes 16 cups of mix. To bake corn bread or muffins: Grease or spray an 8x8x2-inch baking pan or 10 2 1/2-inch muffin cups with nonstick spray coating. Place 2 cups Corn Bread Mix in a large mixing bowl. If desired, add 3/4 tsp dried basil or thyme, crushed; or dried chives, chili powder, or poultry seasoning. Make a well in the center of the dry mixture. Combine 1 beaten egg and 3/4 cup water in a small bowl; add all at once to mix. Stir just till batter is smooth (do not overbeat). Pour batter into prepared pan or spoon into prepared muffin cups, filling each 3/4 full. Bake in a 425 degree over for 20-25 minutes for corn bread, and about 15 minutes for muffins or till golden brown and a toothpick inserted near the center comes out clean. Makes 10 servings or 10 muffins. Suggested to give mix as gifts along with baking instructions and perhaps a fancy muffin pan. Yield: 16 cups |
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Honey And Oat Bran Muffins2 cup oat bran baking mix; see recipe
1/2 cup chopped walnuts; (optional)
1/2 teaspoon finely shredded orange peel; or
3/4 teaspoon ground cinnamon; (optional)
1 egg; slightly beaten
1/2 cup water
1/4 cup cooking oil
1/4 cup honey In a large bowl, mix Oat Bran Baking Mix, walnuts, if using, and orange peel or cinnamon. In a small bowl, combine beaten egg, water, oil and honey. Add egg mixture to dry mixture, stirring just until moistened. (batter will be lumpy.) Spoon batter into 12 greased or paper-lined muffin cups, filling each cup 2/3 full. Bake in a 400 F. oven for 15-18 minutes or until muffins are golden. Remove muffins from pans. Serve warm or cool. Makes 12 muffins. |
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A.M. Delight Muffins2 cup all-purpose flour
3/4 cup sugar
2 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 eggs
1/2 cup vegetable oil
1/2 cup milk
1 1/2 teaspoon vanilla extract
2 cup peeled apples; chopped
2 cup carrots; grated
1/2 cup flaked coconut
1/2 cup raisins
1/2 cup sliced almonds In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs; add oil, milk and vanilla. ix well; stir into dry ingredients just until moistened. Fold in the remaining ingredients. Fill greased of paper lined muffing cups three-fourths full. Bake at 375 degrees for 20-25 minutes or until muffins test done. 
Yield: 18 |
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Almond French Toast Hearts6 1 thick slices bread
1/4 cup milk
2 eggs, beaten
1/2 teaspoon almond extract
2 tablespoon butter or margarine
1 sifted powdered sugar
1 fresh strawberries (optional) ----ALMOND BUTTER----
1 cup butter, softened
3 tablespoon sifted powdered sugar
1 teaspoon almond extract Cut a heart shape from each bread slice, using a 3 1/2" heart shaped cookie cutter. Reserve bread trimmings for other uses. Combine milk, eggs and almond extract in a shallow dish; stir well. Dip 3 heart shaped bread slices into egg mixture, turning to coat both sides. Melt 1 tablespoon butter in a large skillet or on a hot griddle; arrange the 3 slices of bread in the skillet, and cook over medium heat 3 minutes on each side or until golden. Transfer to a serving plate, and keep warm. Repeat procedure with remaining bread slices, egg mixture and butter. Sprinkle French toast with powdered sugar. Spoon Almond Butter into a pastry bag fitted with a decorative tip and pipe butter onto center of each heart, if desired. Garnish with fresh strawberries if desired. For Almond Butter: Combine all ingredients in a medium mixing bowl; beat at medium speed of an electric mixer until smooth. Chill until slightly firm but still soft enough to pipe |
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BANANA-BERRY MUFFINS
Yield: 12 Muffins Combine in large bowl: - 1 c. whole wheat flour
- 1 c. rolled oats
- 1/2 c. sugar (scant)
- 1/4 c. wheat germ or bran
- 2 T. skim milk powder
- 3 t. baking powder
- 1 t. baking soda
- 1 t. salt (scant)
- 1 t. cinnamon
- 1/4 t. nutmeg Beat 2 egg whites to soft peaks. Fold in 2 cups mashed bananas (very ripe) and 1/4 c. low-cal margarine, melted. Add banana mixture to dry ingredients. Stir in 1 1/2 cups of berries, fresh or frozen. A combination of cranberries and blueberries works well. Chopped rhubarb (1 cup) combined with 1 small apple, chopped, is also tasty. Bake in pan sprayed with Pam: 375 degrees; convection oven for 26 minutes. |
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Irish soda bread Combine in mixing bowl: - 2 1/2 c. flour (1 ½ c. a/p and 1 c. ww)
- 1/2 c. sugar
- 2 t. baking powder
- 1/2 t. soda
- 1 t. salt
- 1/2 to 1 c. currants
- 1 T. caraway or flax seeds
- 1 1/2 c. buttermilk
- 1/4 c. oil (Becel)
- 1 egg Add liquid ingredients to dry. Blend well. Pour into greased 9 inch pie plate. Bake @ 350 degrees for 45 to 50 minutes. |
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HERB BREAD Add ingredients to breadmaker in order listed: - 11 oz. Water
- 3 1/3 c. flour (unbleached or all-purpose)
- 2 T. Carnation instant milk powder
- 1 1/2 T. sugar
- 1 1/2 t. salt (regular or half and half)
- 1 1/2 T. Becel or other margarine (calorie-reduced)
- 2 T. gluten
- 1 generous t. each dried parsley, oregano, savory, Italian seasoning
- 1/2 t. garlic powder
- 1 T. flax seeds
- 1 T. sesame seeds
- 1/4 t. Quick-Rise Instant Yeast (Fleischmann's) Set machine for crusty bread. Enjoy! |
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Lemon Curd: Combine all in top of double boiler: - 3 eggs, beaten (or 2 jumbo)
- 1 c. sugar
- 1/4 c. melted butter
- zest and juice of two lemons Add zest last. Whisk over simmering water for 8 to 10 minutes, until thickened. Bottle in sterilized jars. Makes approximately one and one-half cups. Delicious on muffins, in tarts, or as cake filling. |
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BLUEBERRY PANCAKES
Yield: 6 Pancakes Combine in bowl: - 1 c. flour
- 1 t. baking soda
- 1/2 t - 1 t. salt Stir together: - 1 c. buttermilk
- 1 egg
- 1 T. butter, melted Add wet ingredients to dry. Stir lightly. Blend in 1/3 to 1/2 cup of blueberries. Let stand for at least five minutes. Bake on griddle sprayed with Pam: 350 degrees. |
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Apple and Pineapple Muesli 1 cup quick rolled oats
1/2 cup apple juice
1 8-oz. can crushed or tidbit pineapple in juice
1 small red apple, chopped
1 8 oz. container vanilla yogurt
1/4 cup chopped pecan or other nuts
1/2 cup POST Grapenuts
1 cup grapes In a medium size bowl, combine oats, apple juice and crushed pineapple in juice. Cover and refrigerate overnight.
Just before serving add and mix all other ingredients. Can be served with honey or milk if desired To serve put in individual glass bowls and top with fresh fruit |
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How to hard-boil an egg
First, the right term is hard cook an egg..never hard boil. The white turns to rubber and you get the dark green sulfide ring which is prevented by being in cold water for 5 minutes after it is cooked.
Allow 2 cups of boiling water for first egg and 1 cup for each additional egg and place in top of a double boiler. Ease in the eggs, set over boiling water, cover, remove from heat and let stand for 30 minutes. Plunge into ice water for 5 minutes. If you don't want to risk eggs cracking put into cold water. cover with 1 inch water, when water begins to bubble, remove from heat, cover pan and stand for 15-20 minutes...chill as above. You can also bring eggs to room temperature to avoid cracking in the water,they don't like sudden temp. changes. |
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Baked Eggs and Sausage Heat oven to 350
Spray with oil, a small ceramic dish with sides (quiche pan, ramekins, pottery, whatever you've got that's pretty and not too high--straight-sided dish preferred.) Pour frozen hash browns (the little ones about 1/2 inch on each side.) on the bottom of the pan, not quite to cover, and cook for about 15 minutes--very forgiving if you need more time. Grate Monterrey Jack cheese --maybe 3-4 tbsp.
Beat 3-4 eggs depending on size of your container and crowd. (allow two per person) Chop some chives or green onions and slice turkey sausage (not for your veggie friends--substitute mushrooms.) On top of the cooked hash browns, pour egg, onions, cheese and return it to oven for 20 minutes. When cooked, sprinkle chive blossoms broken into little pieces. Start with a fruit dish in a sherbet dish layering fruit, yogurt, granola and ending with a circle of orange slices. Serve with muffins or scones. Garnish with 2-3 long pieces of chives, one with the flower attached, a piece or two of cooked asparagus, and/or cherry tomatoes. The egg dish is colourful enough on its own. A champagne flute of orange juice with a dash of grenadine not mixed in (looks like a sunrise) and lots of coffee. |
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Eggs Eggsplant good for Atkins
Cut eggplant slices about 1/2 inch thick. Sprinkle liberally with salt and let sit for 1/2 hour. Rinse and pat dry. Saute lightly in butter. Top with;
1. lightly steamed spinach, or
2. slice of tomato, or
3. bacon/ham Top with poached egg and hollandaise. Quick Hollandaise Sauce 4 egg yolks
1 tsp. salt
1 tbsp. lemon juice
8 tbsp. butter Combine everything but the butter in a blender. Blend well. Heat butter until it is bubbly and very hot, but do not brown it. Pour butter in a very thin stream into the egg mixture with the blender on high. |
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