CREAM BISCUITS w/DILL - JJ
2 cups cake or all-purpose flour
1 tablespoon double-acting baking powder
1/2 teaspoon salt
3 tablespoons minced fresh dill
1 1/4 cups heavy cream, plus additional for brushing biscuits
Preheat the oven to 425º. Into a bowl, sift together the flour, the baking powder, and the salt. Add the dill and 1 1/4 cups of the cream. Stir the mixture until it just forms a dough and gather the dough into a ball. On a lightly floured surface knead the dough gently 6 times and pat it out 1/2 inch thick. Cut out as many rounds as possible with a 3-inch round cutter dipped in flour and invert the rounds onto a lightly greased baking sheet. Gather the scraps, pat out the dough, and cut out more rounds in the same manner until there are 8 rounds in all. Brush the tops of the rounds with the additional cream, bake the biscuits in the middle of the oven for 12 to 15 minutes, or until they are pale golden, and transfer them to a rack. Serve the biscuits at room temperature
WARM BACON DRESSING - JJ
2 T olive oil
1/2 pound apple-smoked bacon, diced
1 T minced shallot or onions
1 teaspoon minced garlic
1/4 cup chopped walnuts
1 cup thinly sliced Granny Smith apples
2 T honey
1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup apple cider vinegar
Preheat the grill. Place a large saute pan over medium-high heat. Add the olive oil and when hot, add the bacon. Cook, stirring often, until most of the fat has been released and the bacon is crispy, about 6 minutes. Add the shallots and garlic, and cook for 1 minute. Add the walnuts and cook until just toasted, stirring, about 1 minute. Add the apples and honey and cook, stirring occasionally, for 3 minutes.
Season the bacon apple mixture with 1/2 teaspoon of salt, 1/2 teaspoon of the black pepper. Add the vinegar and reduce by half, about 30 seconds. Remove the dressing from the heat and pour over the your salad.
MEXICAN WEDDING CAKES - Sheila
- aka Russian Tea cakes or Sandy's -
If you like, pecans can be used, salt can be reduced and oven temp. raised to 400º. I ALWAYS use Parkay or Imperial margarine sticks - other kinds make the dough burn on bottom too quickly.
1 cup of butter or margarine
1/2 cup of sifted confectioners sugar
1 teaspoon vanilla
2 1/4 cups of flour
1/2 teaspoon salt
1 cup of finely chopped nuts, usually walnuts
Cream butter, sugar and vanilla together thouroughly. In a separate bowl, stir flour and salt together. Blend into creamed mixture. Chill dough. Heat oven to 375º. Roll dough into 1" balls. Place on UNgreased cookie sheet. Cookies do NOT spread. Bake 10-12 minutes or until set, but not brown. Check halfway. If bottom is browning too fast, turn cookie slightly and finish baking. While hot, roll in confectioners sugar. Set on waxed paper to cool completely, then roll in confectioners sugar again. Yield - about 4 dozen.
CHOCOLATE GLAZED DOUGHNUTS - Sue632
3 1/2 cups (1 pound) cake flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
2 eggs, room temperature
1 cup sugar
1 cup milk, room temperature
1 teaspoon vanilla
Oil for frying,
3 tablespoons unsalted butter
for chocolate donuts, melt 3 ounces of unsweetened chocolate along with the butter and continue as directed.
Sift together the flour, baking powder, baking soda, salt and cinnamon in a large bowl. In the bowl of an electric mixer fitted with a paddle, beat the eggs until foamy, gradually add the sugar and continue to beat until thick and yellow. Melt butter in a saucepan over low heat and combine with milk and vanilla extract. Stir the milk mixture into the egg mixture until blended. Add the dry ingredients to the wet ingredients and mix. Chill for 30 minutes to make it easier to roll and cut. Roll or pat the dough out on a heavily floured surface to about 1/4-inch thick, the dough is somewhat wet. Cut with a floured doughnut cutter, saving the holes. Transfer to a sheet of waxed paper and allow to air dry for 10 minutes. The dough will form a slight crust and absorb less fat when fried. Heat 3-inches of vegetable oil or shortening to 375º in an electric fryer or deep saucepan. Fry doughnuts until golden, about 5 minutes each side. To keep the oil temperature constant, fry 3 at a time. Fry the holes separately and drain on paper towels.
CHOCOLATE GLAZE
1/3 cup unsalted butter
4 ounces bittersweet chocolate
2 cups confectioners sugar
1/4 cup warm water
For the chocolate glaze:
melt butter and chocolate in a saucepan until melted, remove from heat. Mix in confectioners sugar until smooth. Gradually stir in the water until the mixture reaches the desired consistency. Dip the tops of the doughnuts in the glaze. Yield: 6 doughnut
SALMON LOAF
2 cups flaked slamon
1/2 cup fine bread crumbs
4 tbsp margarine
2 eggs, slightly beaten
1 small onion, finely chopped
2 stalks celery, finely chopped
1 tsp parsley flakes
dash worcestershire sauce
salt and pepper to taste
Mix all ingredients together. Put into a buttered baking dish. Bake at 325º for 30-40 minutes.
HAM & CHEESE BREAKFAST CASSEROLE
18 slices white bread, cubed
8 ounces cooked ham, cubed
2 cups shredded Cheddar cheese
1 1/2 cups diced Swiss cheese
6 eggs
3 1/2 cups milk
1/2 teaspoon onion powder
2 cups cornflakes cereal
1/2 cup butter, melted
Lightly grease a 9x13 inch baking pan. Line bottom of pan with half of the bread cubes. Sprinkle ham and cheeses over the bread. Cover ham and cheese with remaining bread. Beat together eggs, milk and onion powder; pour evenly over bread. Cover and refrigerate overnight. The next morning, preheat oven to 375º. Combine cornflakes and melted butter; spread over top of casserole. Bake in preheated oven for 40 minutes, until bubbly and golden brown. Let stand 5 minutes before serving. Makes 10 servings
ULTIMATE SPINACH DIP
1 bunch fresh spinach, stems removed, torn into small pieces
1 bunch green onions
1 8 oz can water chestnuts, drained and sliced
1 8 oz container sour cream
2 1/2 cups mayonnaise1 4 oz packet dry vegetable soup mix
1 1 oz package dry onion soup mix
In a medium bowl, toss together spinach, green onion stalks and water chestnuts. Mix in the sour cream, mayonnaise, dry vegetable soup mix and dry onion soup mix. Makes 48 servings
LEMON MERINGUE PIE - marmac34/Mary
this is the one that use to be on the Kingsford/s Corn Starch box. it's the best there is. I've used it for years.
1/4 c KINGSFORD'S Corn Starch
1/2 c Sugar
1/4 tsp Salt
1 1/2 c Water
3 Egg yolks
2 T Margarine
1 1/2 tsp Grated lemon rind
1/3 - 1/2 c Lemon juice, I use 1/2
MERINGUE
3 Egg whites
6 T Sugar
Mix 1/4 cup KINGSFORD'S Corn Starch, 1/2 cup sugar and 1/4 teaspoon salt in double boiler. Slowly stir in 1-1/2 cups water. Cook over boiling water, stirring constantly, until thick enough to mound slightly when dropped from spoon. Cover; cook 10 minutes, stirring occasionally. Beat 3 egg yolks and 1/2 cup sugar. Blend a little hot mixture into egg yolks, then stir all into remaining hot mixture. Cook 2 minutes, stirring constantly. Remove from boiling water.
Stir in 2 tablespoons Margarine,
1-1/2 teaspoons grated lemon rind
1/3 - 1/2 cup lemon juice. Cool to room temperature. Turn into baked 9-inch pastry shell.
MERINGUE - Beat 3 egg whites until foamy. Add 6 tablespoons sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until stiff peaks form when beater is raised. Spread some meringue around edge of filling first touching crust all around; then fill in center. Bake in 350º. oven 15 to 20 minutes or until meringue is lightly browned.
