Preheat oven to 450 degrees F. Mix all ingredients and drop batter
on a greased cookie sheet. Bake 10 minutes.

Optional: Add 1 tablespoon chopped sun-dried tomatoes, artichokes or
pine nuts to batter before baking.

In the top of a double boiler over low heat, melt the chocolate,
stirring frequently until smooth. Remove from heat.

With an electric mixer, cream the butter, sugar, eggs and vanilla
extract until creamy and smooth, 2-3 mins, scraping the bowl
occasionally. Slowly beat in the cooled chocolate until well blended.

Gradually stir in the flour and salt, stirring just until blended.
Stir in the pecans and chopped white chocolate. Cover the bowl with
clingfilm and refrigerate for 1 hr or until firm.

Meanwhile, preheat the oven to 1900C/3750F/Gas 5. Lightly grease 2
large baking sheets. Drop rounded tsps of dough at least 5 cm/2″
apart onto the prepared baking sheets, flattening slightly.

Bake for 8-10 mins, or just until the surface feels slightly firm when
touched with a fingertip. Remove the baking sheets to wire racks to
cool for 5-7 mins. With a palette knife, remove the biscuits to a
wire rack to cool completely. Repeat with the remaining dough. When
cool drizzle the chocolate over them using a spoon. Store in airtight
containers.

Preheat oven to 400 degrees. In a small bowl toss berries with sugar
and set aside. In a mixing bowl combine flour, salt, baking powder,
baking soda and cinnamon. Using your fingers, rub in butter until
mixture forms coarse crumbs. Add just enough milk for dough to come
together. Divide into 4 pieces and shape each into a nice round
biscuit. Transfer biscuits to a parchment or waxed-paper-lined baking
sheet. Bake 25 minutes, until tops are golden and bottoms are lightly
browned. Split hot biscuits and spoon berries on bottom halves. Top
berries with a dollop of whipped cream and replace biscuit top. Serve
immediately, garnished with mint. This recipe yields 4 servings.

Preheat the oven to 325. Beat the grated chocolate, sugar, and egg
yolks in a bowl until thick and creamy. Fold in the stiffly beaten
egg whites. Sift the flour over the mixture and fold it in gently.
Set cupcakes papers out on a cookie sheet and spoon a small amount of
batter – not more than 1/4 cup – into each one. Sift the
confectioners’ sugar over the batter. Bake immediately, until the
tops are firm, about 15 to 20 minutes. Remove from oven and cool on a
wire rack.

SAUSAGE
9 lb Fresh lean pork
1 1/2 tb Black pepper
1 1/2 tb Sage; crushed
3 tb Salt

SAW MILL GRAVY
1 tb Flour; for every 2 patties
1 c Milk for every tbsp. of
-flour
Kosher salt and pepper to
-taste.

Bake biscuits at 425 F for about 12 minutes.

Shape sausage into patties an fry.

Leave sausage crumbs and fat in bottom of pan add gravy ingredients
to make gravy.

Preheat the oven to 400 degrees. Cut the lard into the dry
ingredients with a fork or pastry blender until the mixture resembles
coarse cornmeal. Stir in the milk a small bit at a time, adding just
enough so that the dough rounds up and leaves the sides of the bowl.
Turn the dough out onto a lightly floured surface and roll it out
until it is 1/2-inch thick. Then with a 2 1/2-inch biscuit cutter,
cut out the biscuits and place them on an ungreased baking sheet.
Bake for 10 to 15 minutes, or until they are golden brown on top.
Serve hot with butter and jam or with syrup.

Grind Spam or process in food processor until smooth. Stir in 1/3 cup
sour cream and peas; reserve.

In bowl, combine biscuit mix and onion flakes; add 1/2 cup milk. Stir
just until dough forms a ball. Turn out on lightly-floured surface to
a 12- by 9-inch rectangle; spread with Spam mixture. Roll up
jelly-roll fashion, beginning at long end; pinch dough together to
seal.

Place on greased baking sheet, seam-side down; brush with 1 tablespoon
milk. Bake in 400 degree oven about 25 minutes, or until browned.

Meanwhile, combine remaining sour cream, 1 tablespoon milk, and
horseradish. Cut roll into slices to serve and top with dollop of
horseradish sauce.

This recipe yields ?? servings.

FILLING
80 g Creme patissier
30 g Marzipan
2 Soup spoons kirsch
1 1/2 dl Cream
250 g Raspberries

-SAUCE-
4 dl Pomerol wine
50 g Sugar
Half vanilla pod
3 md Figs
50 g Raspberries

Mix flour, egg whites and icing sugar together with a wooden spatula,
stir together until nice smooth mixture. Add melted butter and mix
again. Place the mixture in fridge for one hour and let set.

Grease a baking sheet and spoon the mixture on to it making oblong
shapes 9cm x 4 cm (you can use a metal stencil or anything of the
right shape and thickness). Cook in an oven at 350F until golden
brown, for about 10 minutes.

Remove quickly with a palette knife and cool on a clean table.

For the sauce, boil together red wine and sugar and vanilla pod. When
it comes to the boil put in the figs. Poach figs for about 10
minutes. When the figs are cooked, remove pan from heat, cool, add
raspberries, liquidise, pass until nice and smooth. Pass everything
through a sieve.

For the cream, mix together the pastry cream and marzipan mixture and
fold in the double cream (which has been whipped separately).
Proportions: 1 of pastry cream to 2 of double cream. The cream must
be smooth but not too runny. Finally, add the kirsch.

To assemble, place a layer of raspberries (8) on to a biscuit,
coating each layer with some cream. Use three biscuits per portion,
finishing with a biscuit. Dust biscuit with icing sugar. Take a
scorched iron to create a pattern.

Flood serving plate with the sauce, starting in the middle, and gently
place the biscuit in the centre. To finish, pour a little bit of creme
anglaise around the biscuits using the top of a knife to create a
pattern.

———————–FOR THE VANILLA CUSTARD———————–
1 Vanilla bean
1 c Milk
3 Egg yolks
2 tb Sugar

FOR THE SYRUP
1/4 c Water
1 tb Sugar
2 tb Kirsch

-FOR THE MERINGUE-
1 pt Water
2 tb Milk
3 Egg whites
1/2 c Sugar

———————–FOR THE RASPBERRY SAUCE———————–
1 c Raspberries; (fresh or
-frozen)
1/4 c Sugar
1 tb Raspberry liqueur

-FOR GARNISH-
2 c Fresh raspberries

Make the biscuit: Whip egg yolks in an electric mixer with the water
and half the sugar until doubled in volume. Whip egg whites in an
electric mixer until soft peaks form, then slowly add the remaining
sugar and whip until stiff peaks form. Fold yolks and whites
together. Sift flour over the egg mixture and fold in. Do not
overmix. Line a 9 by 9-inch baking pan with greaseproof paper, then
grease the sides and the paper. Pour batter into the pan and bake in
a preheated 350 degree oven for 12 to 15 minutes. Remove cake from
oven. Allow to cool slightly and turn cake out onto a cooling rack.
Cool completely. Cut the cake using a 3 1/2-inch cookie cutter into 4
circles. Place them in the empty 9 by 9-inch pan until the syrup and
vanilla custard are ready.

Make the custard: Combine the vanilla bean and milk in a saucepan.
Bring to a boil. In a stainless steel bowl, whisk egg yolks and sugar
until light and fluffy. Pour boiling milk over egg yolks. Whisk
together. Return to the sauce pan and simmer until thickened. Be
careful not to overcook the mixture. While custard is still warm,
pour over the biscuit circles.

Make the syrup: Bring sugar and water to the boil. Add kirsch. Pour
half over the biscuit circles. Reserve the other half.

Make the meringue: Prepare a medium saucepan with water and the milk.
Bring to the boil then reduce to a simmer. Whip egg whites in an
electric mixer to soft peaks. Slowly add the sugar and continue
whipping until stiff peaks are formed. Take two tablespoons and form
spoonfuls of meringue into balls. Drop into the simmering liquid and
poach the meringue for 4 minutes. Do not let mixture boil. Allow to
cool on a paper towel. Make a total of 12 meringue balls.

Make raspberry sauce: Puree the raspberries, sugar and liqueur. Add 1
to 2 tablespoons reserved sugar syrup if necessary to correct
consistency. Strain sauce.

Assemble dessert: Place soaked biscuit in the center of a serving
plate. Arrange beautifully the raspberries into a pyramidlike shape.
Arrange 3 pieces poached meringue on the top of the raspberries.
Drizzle the raspberries around the edge of the plate. Optional: bake
biscuit in 4 individual savarin molds and fill with ice cream or
sorbet and build raspberries around the outside.

Yield: 4 servings

Beat the eggs thoroughly, and add the vanilla, caraway seeds and rum
or liqueur.

Sift together the flour and baking powder and gradually add to the egg
mixture with the sugar, melted butter and enough milk to make a dough
that can easily be rolled out.

Brush two or three baking sheets with oil.

Preheat the oven to 190C, 375F, gas mark 5.

Roll out the dough to a thickness of about 5mm (1/4inch) on a lightly
floured surface and cut into rounds with an 8cm (3inch) cutter.

Lay the rounds on the baking sheets and brush with beaten egg.

Bake in the oven for about 15 minutes or until golden brown.

Cool on wire racks and serve with Vin Santo, or other sweet wine.

1. Line biscuit trays with Glad Bake. pre-heat oven to 160deg.C.

2. Sift flour and ginger together into a bowl and mix with the sugar,
oats and macadamias.

3. Place butter and treacle in a microwave-proof jug and heat until
butter has melted. Mix bi-carbonate of soda and water and add to dry
ingredients with the butter. Stir to combine ingredients evenly.

4. Place spoonsful of mixture onto prepared trays, leaving room to
spread and bake for about 15 minutes, until golden brown. Remove from
oven and leave on trays for a few minutes before placing on wire
racks to cool completely. Store in an airtight container.

Preheat the oven to 180c.

1. Put the oats, coconut, flour and sugar in a big mixing bowl.

2. Melt the golden syrup and butter together in a saucepan until hot.

3. Put the bicarbonate of soda and boiling water in a small bowl and
mix then add to the butter/syrup mixture in the saucepan. ALLOW THE
MIXTURE TO FOAM.

4. Pour the melted mixture on top of the dry ingredients and mix very
well.

5. Drop teaspoonsful of the mixture onto greased, non-stick oven
trays, leaving room for the cookies to spread.

6. Bake for 20 minutes then take the tray out of the oven and leave
the biscuits on the tray for 2 minutes then remove and cool on a wire
rack.

In a large mixing bowl, place the brown sugar, coconut, oats, flour,
ginger and salt. Mix well with a wooden spoon until all ingredients
are well combined.

In a saucepan, melt the butter and add the golden syrup. Combine the
baking soda and the boiling water and mix with the butter.

Pour the liquid ingredients into the dry mixture and mix thoroughly,
making sure that there are no “dry spots”.

Drop dessert spoonfuls of mixture onto greased oven trays and bake at
190c. for 10 minutes until golden brown. Make sure that you allow
room on the oven trays for spreading, otherwise these biscuits will
become joined when cooking. Carefully remove the biscuits from the
oven trays and allow the biscuits to cool on a wire rack.

Preheat oven to 170 C.

Melt the butter and golden syrup in a large pot.

Add the boiling water and baking soda.

Take the pot off the heat and stir the butter and syrup mixture until
frothy.

Add the sugar. Stir well.

Add the oats, coconut and flour, stirring well.

Spoon out small piles of the mixture onto two greased oven trays.

Bake for 10-15 minutes until golden brown.

Cool on a rack.

Makes About 2 Dozen Biscuits (Cookies)

Prepare yourself for a wonderful taste of Christmas from the land down
under, as The Cook and Kitchen Staff stop by Australia for a brief
visit on the third leg of our whirlwind tour of holiday specialties
from around the world.

To fully appreciate how the traditions of Australia have evolved, you
need to know that you’re visiting the world’s sixth-largest country
and the smallest continent, lying between the South Pacific and the
Indian Ocean. Australia is often referred to as the “Land Down
Under,” because it is entirely within the Southern Hemisphere.

The Australian flag bears a variety of symbols upon a field of deep
blue. The five stars of the Southern Cross and another single star
represent the five states and territories, while the “Union Jack”
adorns the top third of the flag. Today’s recipe “ANZAC” is named
for the Australian and New Zealand Army Corps, where the biscuits
became a familiar menu item as first prepared by early European
settlers in Australia.

Pre-heat oven to 350-F degrees.

In a medium mixing bowl, cream together the butter and maple syrup
with a hand-held electric mixer.

Add flour, baking powder, rolled oats, coconut, and sugar; mix well.
Roll the dough into 2-inch balls and place well apart on a thoroughly
greased baking sheet. Bake for about 15 minutes, or until golden.
Cool on the baking sheet before removing to store in an airtight
container for up to 2 weeks.

* Preheat the oven to 180 C, 350 F, Gas Mark 4.

Lightly oil 2 baking trays.

Sift the flour into a large bowl and stir in the sugar. Rub in the
butter using your fingertips then knead together, adding the orange
or lemon rind, to form a dough.

Turn out onto a floured surface and roll out to about 5mm ( 1/4 inch)
thick.

Using novelty cutters, such as teddy bears and animals, cut out
favourite shapes and place onto the baking trays, leaving a small
space between each one. * Bake immediately in the preheated oven for
8-10 minutes until golden brown. * Transfer to a wire rack to cool.

Roll out the icing and cut out shapes the same as the biscuits. Press
onto the biscuits.

Add a few drops of food colouring to some of the icing and use to make
eyes, bows etc to decorate the biscuits.

1. Preheat the oven to Gas Mark 6/200 C/400 F.

2. Spread the almonds on a baking sheet and toast lightly in the
oven, then chop them very roughly.

3. Beat the eggs and sugar together until light and fluffy, then fold
in enough flour to make a soft paste that will just hold its shape.
Gently fold in the remaining ingredients. Spoon the mixture onto a
greased baking sheet in 3 long sausage shapes measuring about 5 x
25cm (2 x 10 inches) not too close together. Bake in the oven for
10-12 minutes or until risen and golden.

4. Remove the baking sheet from the oven and cut each biscuit roll
diagonally into thin slices about 1cm (1/2 inch) thick. Spread them
out on the baking sheet and return them to the oven for a further
8-10 minutes or until hard.

5. Leave the biscuits to cool, then store in an airtight container.

Sift flour, salt, bicarbonate of soda, cream of tartar together.

Rub in butter until mixture looks like bread crumbs.

Dissolve sugar in milk, stir into flour/butter mixture.

Form into stiff dough.

Roll out to a thickness of 1/4 inch.

Cut in squares; prick all over.

Bake in oven at 350F (180C) for 20 minutes.

Makes about 10 biscuits.

Combine first three ingredients. Then mix in the rest. Dough will be stiff.
Chill for a half hour. Roll rounded teaspoonfuls into balls. Flatten, place
on greased cookie sheet, bake one hour at 300 degrees.

1. Pre-heat oven to 150deg.C.

2. Whisk egg whites until stiff. Fold in the other ingredients except the
rice paper.

3. Arrange the rice paper sheets on two baking trays and drop spoonsful of
mixture onto sheets. Only allow a small amount of room between as the
biscuits do not spread very much.

4. Bake for about 20 minutes or until lightly browned and firm. Remove from
oven and cool on wire racks. When cold, tear away the biscuits from the
surrounding rice paper.

* Note: White Lily all-purpose flour is made from 100 percent soft winter
wheat, which yields a product with less gluten than ordinary all-purpose
flour.

Heat oven to 500 degrees.

In a bowl combine the flour, baking powder and salt. With a pastry cutter
or two knives, cut the butter into the flour mixture until it resembles
coarse meal. Pour in the buttermilk and gently mix until just combined.

With your hands gently form the mixture into balls. Place in a round 8- by
2-inch cake pan, and bake for 8 to 10 minutes until golden brown. Allow to
cool to the touch, and serve immediately with butter and quince jam.

Makes nine 2- to 3-inch biscuits.

Combine flour, baking powder or salt; cut in shortening until mixture
resembes coarse crumbs. Stir in milk just until moistened. Turn onto a
lightly floured surface; knead gently 10 to 12 times. Roll into a 15×12″
rectangle. Spread with butter. Combine the sugar and cinnamon; sprinkle
over butter. Roll up jelly-roll style, starting from the short end. Cut
into 12 equal slices. Place, cut side down, in a greased 9″ round baking
pan. Combine topping ingredients; pour over biscuits. Bake at 450~ for 20
to 25 minutes or until lightly browned. Cool in pan 5 minutes; invert onto
a platter and serve warm.

VARIATION-Use 4 tb butter instead of 3 tb shortening in biscuit dough.
Knead 8 to 10 times. Roll into an 11×8″ rectangle. Brush with 1 tb melted
butter. Combine 1/4 c sugar and 1 ts ground cinnamon and spread on butter.
Prepare as above baking in an 8″ square pan, brushed with 1 tb melted
butter. Bake for 18 to 20 minutes. Combine sugar, butter, milk and vanilla
extract; spread over warm biscuits. Serve immediately.

In a 10 in oven proof skillet, saute onion in butter until tender. STir in
flour, salt and pepper until smooth. Gradually add broth and milk; cook,
stirring constantly, until thickened and bubbly. Add the turkey, peas and
carrots; heat through. Separate biscuits and arrange over the stew. Bake
at 375 for 20 to 25 minutes or until biscuits are golden brown.

Pre-heat the oven to 400-F degrees and lightly butter a 9-inch by 13-inch
baking dish; set aside.

Bring the chicken or turkey stock to a boil in a large saucepan over
medium-high heat. Continue to simmer the stock about 8 minutes more, or
until the original volume is reduced to 1 1/2 cups.

Meanwhile, warm the olive oil in a large skillet over moderate heat, and
saut?the red pepper and mushroom slices 3 to 4 minutes, until slightly
soft. Remove from the heat and stir in the corn kernels and the turkey.

In a small bowl, blend together 1/4 cup of the buttermilk with the
cornstarch until smooth. Stir into the chicken stock until it thickens
slightly. Add the sauce to the turkey and vegetables. Add about 1/8
teaspoon each salt and pepper, and spoon the mixture into the prepared
baking dish.

To prepare the biscuit topping, sift the flour into a large bowl with the
baking powder, baking soda, and 1/4 teaspoon of salt. Rub the margarine
with your fingers until coarse crumbs form. Stir in 3/4 cup of buttermilk
and blend just until the mixture forms a soft dough.

On a lightly floured board, roll out the dough to about 1/2 inch thick.
Using a 3-inch cookie cutter, cut out 8 rounds from the dough.

Place a single layer of biscuit dough rounds on top of the meat and
vegetables in the baking dish.

Bake in the oven 15 to 20 minutes, until the biscuits are browned and the
turkey mixture is hot. Serve warm.

Preheat oven to 400F. Roll out 8 biscuits into 5 inch circles. Mix all of
the remaining ingredients except the oil. Sprinkle one eighth of the
mixture over half of each circle, leaving 1/2 inch of the edge clear. Fold
the other half of dough over filling to make a half moon; press edges
firmly together and seal. Coat a nonstick baking pan with cooking spray and
arrange the biscuit packages in a single layer, not touching. Brush tops
lightly with olive oil. Bake until golden, 10 to
12 minutes.

Jim Weller

Preheat the oven to 400 degrees F.

In a large mixing bowl, combine the flour, baking powder and salt. Mix
well. Add 1 tablespoon of the cold butter and the cold shortening and work
it into the dry ingredients, using your hands, until the mixture resembles
coarse crumbs. Stir in the milk. The dough will be sticky.

Dust your work surface with some flour. Turn the dough onto the floured
surface. Gently fold each side toward the center. Pick up the dough and
dust the work surface with additional flour. Return the dough to the
floured surface and fold each side towards the center again. Turn the dough
over and press it out to 1-inch thickness. Cut the biscuits, straight down,
do not twist the cutter, with a 2 1/4-inch round cookie cutter. Melt the
remaining tablespoon of butter and add to a 10-inch round cake pan. Place
the biscuits in the pan, turning once (to coat both sides with butter),
about 1/4-inch apart. Let the biscuits rest for 15 minutes before baking.
Bake until golden brown, about 15 minutes.

Place the first four ingredients in a bowl, mix until blended. Cut in the
shortening with pastry cutter, 2 knives or your fingers until the mixture
looks like coarse meal. Pour in the buttermilk, just mix until blended. On
a floured surface roll the dough out to 1/2- to 3/4-inch thick and cut out
with a medium-sized cutter. Place rounds on a cookie sheet or sheet pan
lined with baking paper or coated with a baking spray. Scrape the dough
scraps up and repeat the rolling process. Bake at 400 degrees for 20
minutes to 25 minutes or until golden brown. This recipe yields 12 to 14
biscuits.

Recipe by: Spoonbread & Strawberry Wine – ISBN 0-385-47270-6 Boil and
finely mash potatoes. Add melted lard, butter, sugar, and salt. Scald milk,
then cool to tepid. Dissolve yeast in milk. Add beaten egg and yolk and
stir into potato mixture. Then gradually add the flour. Knead 8 to 10 mins
and place in a large greased bowl. Cover with a tea towel, set in a warm
place, and allow to rise. When doubled in bulk, remove to a floured board
and work into a smooth dough, kneading lightly. Roll out dough about
1/2-inch thick and cut with a small biscuit cutter. Brush each biscuit with
additional melted butter and put in butter pans. Cover with a tea towel,
place in a warm spot, and let rise until doubled in bulk. Preheat oven to
425 F. Bake biscuits 12 to 15 mins or until golden. These are delicious;
serve hot with butter and jam. Yield: about 3 dozen biscuits.

Preheat oven to 450F. Sift flour, sugar, baking powder and salt into large
bowl. Using pastry blender or fingertips, cut in butter until mixture
resembles coarse meal. Add whipping cream to dry ingredients and stir until
just combined; do not overmix. Turn out onto lightly floured surface and
knead just until dough forms. Pat out dough to 1/4-inch thickness. Cut out
rounds using floured 3/4- to 1-inch-diameter cutter. Gather dough scraps
and pat out to 1/4-inch thickness. Cut out additional rounds. Repeat
gathering, patting out and cutting out dough rounds until all dough is
used. Transfer rounds to ungreased baking sheets. Bake until golden brown,
about 10 minutes.

Makes about 6 dozen.

MAKES 12 DAIRY-FREE

Serve these slightly sweet, tender biscuits (a favorite of Magic Johnson’s)
with the Southern-Style Collard Greens for a perfect down-home duo.

PREHEAT OVEN TO 450 F.

In small bowl, combine soy milk with lemon juice. Set aside. (Mixture will
thicken and resemble buttermilk.)

In medium bowl, combine flours, sugar, baking powder, baking soda and salt.
Set aside.

In large bowl, combine oil and mashed sweet potatoes. Alternately add dry
ingredients and soy milk mixture to sweet potatoes to form a soft dough.

Turn out onto a lightly floured work surface and knead briefly. (Don’t
overwork or biscuit will be tough.) Pat dough into a 12 x 9-inch rectangle
about 1/2 inch thick. Cut dough with a floured round biscuit cutter. Place
biscuits on a baking sheet, spacing about 1/2 inch apart. Bake until
golden, about 8 to 10 minutes. Serve warm.

PER BISCUIT: 143 CAL.; 3G PROT.; 5G TOTAL FAT (0 SAT. FAT); 22G CARB.; 0
CHOL.; 161MG SOD.; 2G FIBER

1. Preheat oven to 375 F.

2. In a heavy duty electric mixer fitted with a paddle attachment, mix the
flour, baking powder, baking soda, and salt until combined.

3. Add the butter and continue mixing until the mixture resembles pebbles.
Add the potato, buttermilk, and honey and mix until just combined.

4. Pat the mixture, 1-inch thick rectangle, into a parchment-lined cookie
sheet and refrigerate for 2 hours.

5. Cut with a floured 1-1/2- to 2-inch cutter and place on a
parchment-lined baking sheet. Bake in a 375 F oven for 10-12 minutes or
until light golden brown.

1997 Lifetime Entertainment Services. All rights reserved.

MC formatted using MC Buster by Barb at PK

Preheat the oven to 450 degrees. Grease a 1/2 sheet pan. In a mixing bowl,
combine the flour, baking powder, baking soda, salt, and sugar together.
Add the butter, and with your hands, work the butter into the flour mixture
until the mixture resembles a coarse cornmeal. Stir in the sweet potatoes
and pecans. Add the cream, a little at a time until a soft dough is formed.
Lightly flour a surface. Place the dough onto the surface and dust the top
with flour. Lightly press the dough out to a 1/2-inch thickness. Using a
2-inch biscuit cutter, cut the dough into rounds. Place the biscuits on a
greased baking sheet and bake for about 15 minutes or until the biscuits
are golden-brown. This recipe yields 3 dozen biscuits.