Vegetable Oil Biscuits

I've never heard of using vegetable oil in biscuits but am assured that it is truly possible. I haven't tried this yet but am printing up a copy to have at hand. I am more often out of shortening than I am of oil so this would be a blessing on those evenings when biscuits would go so well with a particular dish. Vegetable Oil Biscuits 2 cups all-purpose flour 3 teaspoons baking powder 1 1/2 teaspoons salt 1/3 cup vegetable oil 2/3 cup whole milk Mix and stir together the dry ingredients. Combine the oil and milk. Add the oil and mix mixture to the dry ingredients and mix to just accomplish a soft dough. Place dough on a floured board and knead just a few seconds to smooth out. Roll out to about 1/2-inch thick. Use your favorite biscuit cutter and place your biscuits on either an ungreased baking sheet or line it with parchment paper. Bake for 10-15 minutes in a preheated 450 degree oven until golden. If you like crusty biscuits, space the apart on the baking sheet. If you like softer one, place them closer together so they touch. Feeling decadent and longing for some richness, brush the tops with melted butter before baking. Need a biscuit to go along with soup or stew? Add 1/2 cup of your favorite grated cheese to the mix.

Cook's Catalyst - Chapter 17 - If You Can Save Time, You Will Have Time!

Chapter Seventeen If You Can Save Time, You Will Have Time Even if you are a stay-at-home mother, sometimes you have to spend the day away from home! Children need trips to the dentist, new shoes and music lessons. No matter how carefully you plan your schedule, sometimes everything happens on the same day! That is when you need to have dinner cooking without your supervision. The inventor of the crock pot or slow cooker deserves a prayer sent his or her way ever so often. There are many basic ways to crock pot your dinner and I know everyone has some favorite standbys. I won't pretend to be the expert here. I am just passing on my own ideas for your amusement or addition to your cooking ideas. Crock Pot Roast in a Pot Select your favorite chunk of beef, taking into consideration sales and budget One packet dried onion soup mix One can cream of mushroom soup, undiluted Mushrooms, canned or fresh, optional One cup red wine Combine all ingredients in your slow cooker. Set on either high or low, depending on how long you will be away or when you need dinner to be on the table. And then, go about your outside obligations. When you come home to the scent of cooked dinner, all you have to do is make a salad and slice some of your homemade bread. Pasta or potatoes go well with this, too. It just depends on your time limits on a busy day. Deep in the Heart of Texas Pot Roast Select your favorite chunk of beef, boneless is best One yellow or red onion, chopped Three cloves fresh garlic, grated One regular-sized bottle barbeque sauce Combine all the ingredients in your slow cooker and put on desired setting. Come home to a spicy aroma. Carrot and celery sticks (prepared before you left) along with some tortillas will complete your meal. Just wrap a chuck of drippy, tangy meat in your flour tortilla and relax. Dinner made it to the table in time once more. Even if you are planning to be home, the crock pot sets you free for other things. Perhaps, while the Texas Pot Roast is cooking, you can have the children help make the tortillas. Store purchased tortillas are very good. Homemade ones are better and probably cheaper, too. And what better memory than a warm kitchen and lots of little hands learning to make dinner. Easy Flour Tortillas 2 cups all-purpose flour 1 teaspoon baking powder 1 ½ teaspoon salt ½ cup lard (You can substitute shortening but lard is authentic) 3/4 to one cup water, approximately Combine the dry ingredients in a mixing bowl. Cut in the lard until the mixture looks crumbly. Slowly add water to make a soft, workable dough. Divide the dough into 15 to 18 portions. Roll each out into a circle until very thin. Add flour to board as needed. Bake on a lightly-greased griddle or frying pan, turning often to cook through. Cool and store in plastic bag until needed. Can be heated up briefly before serving. Tortillas come in handy for lunch, too. Whether you use your own or buy some to save time, a bit of cheese, tomato and whatever else sounds good, can become a light meal. Tortilla Sandwiches! Tortillas as needed. You decide on the size! Thinly sliced tomatoes Salsa Grated cheddar or jack cheese Crisp bacon Lightly oil a large frying pan. Place one tortilla in the pan. Sprinkle on cheese and arrange tomatoes, salsa (to taste or not at all!) and bits of bacon. Top with another tortilla and cook over medium heat, careful not to burn. Turn over when slightly crisped, brown and cheese starts to ooze out. Remove from pan and slice into wedges with a pizza cutter. You had better begin your next one as they will create a demand! Tortillas can also end up as a sweet, too. You can fry them whole until puffed and layer them with whipped cream, chocolate shavings and fudge sauce. You can also cut them into wedges, fry until crisp and toss with cinnamon and sugar.

Just Plain Basic Chocolate Chip Cookies!

Sometimes you need to make a quick dessert or treat for the children to take to school, unexpected company, or for  a last-minute potluck invite. Chocolate Chip cookies are easy, quick, and almost fool-proof. This makes a small batch so double it if you need to and enjoy. Basic Chocolate Chip Cookies 1/2 cup granulated sugar 1/2 cup packed brown sugar 2/3 cup butter, softened 1 egg 1 1/2 cups all-porpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chopped nuts (I like walnuts but peanuts are good!) 1 cup semisweet chocolate chips 2 teaspoon vanilla extract Preheat oven to 375 degrees. Beat the sugars and butter together until light and fluffy. Add in the egg and vanilla and beat well. Add the flour, baking soda, and salt and mix well. Stir in the nuts and chocolate chips. Drop by tablespoons onto a parchment or vegetable-oil sprayed baking sheet  Bake for approximately 8-12 minutes or until golden brown. Cool on the sheet slightly before removing them to a cooling rack. Makes about 24 cookies. Ideas . . . You can drizzle some chocolate icing over the cookies. Dusting them with a mixture of cocoa powder and powered sugar is interesting. Sandwich them with a scoop or ice cream. Sandwich them with fudge frosting - homemade or store bought. Add 1/4 cup raisins to the batter.

Chapter 16 - For Whom the Bell . . . Pepper Tolls

Chapter Sixteen For Whom The Bell . . . Pepper Tolls For a special dinner which can simmer on your stove in a late afternoon, bake or leave unattended in the crock pot, stuffed peppers may be your answer. One-Pot Stuffed Pepper Meal Six green, bell peppers Approximately 1 ½ pounds ground beef 1 onion, finely chopped 2 cloves fresh garlic, minced ½ cup uncooked rice 2 cups canned, diced tomatoes with liquid 2 teaspoons paprika 2 teaspoons salt 1 teaspoon ground pepper 2 eggs 3-4 large potatoes, peeled and quartered 5 large carrots, peeled and cut into chunks Wash and cut the tops off the peppers, about a quarter of the way down. Core and set aside. Combine all the ingredients except for the tomatoes and vegetables. Mix thoroughly. Stuff each pepper with meat mixture. For the crock pot, place vegetables on the bottom and arrange the peppers on the top. You know the capacity of your appliance so may have to make adjustments to the recipe to fit your needs, crock pot and family! Pour over the tomatoes and liquid and cook either on low or high, depending on when dinner is served. When you want a cozy afternoon and like to smell something savory bubbling away on the stove, arrange the vegetables and peppers in a heavy-bottomed pot the same way. Turn the burner on simmer and allow approximately two hours for cooking. Sometimes it is better to have something to throw in the oven, out of the way of the stove and working surfaces in your kitchen. The vegetables and peppers can be placed in either an oblong baking pan or in a roasting pan. Bake at 350 degrees for approximately one and a half hours. The oven method is roomier, especially if you are feeding company, too. As always, there can be variations to the recipe. After you have done this recipe once or twice, I know your taste buds will start thinking about your own ideas of what would taste good. Italian Bell Peppers need a dash or two of basil and oregano in the tomatoes. After the peppers have been settled in place, a heavy grating of Parmesan or Romano cheese will complete the mood. Rainbow Bell Peppers are either for a very special occasion or when the peppers are reasonably priced. Alternate your stuffed peppers between red, green and yellow ones. Nesting each serving on a bed of hot rice along side the other vegetables will make it look like you spent a lot of time in the kitchen. Greek Bell Peppers only need the addition of a ½ cup of crumbled Feta cheese to the meat mixture and a half cup of red wine to the tomatoes.

Oatmeal Pancakes

Pancakes are always a favorite but, in order to take away a bit of the guilt, Oatmeal Pancakes could be the choice. We won't discuss the melting butter and syrup that will probably be soaking into each serving. We've added heathy oatmeal so discussion is over!

Oatmeal Pancakes
1/2 cup of all-purpose flour
1/2 cup of quick-cooking oats
3/4 cup buttermilk
1/4 cup milk
1 tablespoon granulated sugar
2 tablespoons melted butter
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 teaspoon vanilla extract, optional

Combine all the ingredients in a mixing bowl and beat until smooth. If you like thinner pancake, mix in spoonfuls of milk until you get the right texture of batter.

For each pancake, pour about 1/4 cup of batter onto a hot, greased frying pan or griddle. Cook until pancakes are puffed and tiny bubbles appear on the surface. Turn and cook other side until golden brown.

Makes about a dozen pancakes so feel free to double the recipe as needed! If you don't have the usual toppings available, applesauce works great. A little butter with cinnamon and sugar is a great change of pace. Leftover pancakes? Freeze them and then warm them in the toaster later. Have the time and the budget? Sandwich an over-easy friend egg between to pancakes.

Surviving the College Dining Hall!

http://www.onlineuniversities.com/blog/2012/01/surviving-the-college-dining-hall/ One of my readers kindly shared this site which could be helpful for those of you sending children off to college this Fall. My daughter just got finished dealing with the infamous college cafeteria and could have used this information! Healthy eating isn't always found at the food counter at most colleges. With a little help and information, however, you can find your way around the empty calories and keep a sharp mind for the studying!

Rich Vegetable Soup

Among my favorite foods are vegetables and cheese. This simple yet savory soup combines the best of both worlds for me. It is rich but small servings with fresh bread and salad would make for an excellent meal. Rich Vegetable Soup 2 brown onions, thinly sliced 2 medium zucchini, sliced 1 cup fresh green beans, trimmed and cut into pieces 1 can of garbanzo beans 1 can diced tomatoes 1/4 cup butter 1 cup white wine 1 cup chicken broth - canned or homemade 4 cloves of garlic, smashed and diced 5-6 fresh Basil leaves, minced 1 bag leaf Salt & Pepper to taste 1 cup mild cheddar, shredded 1 cup grated Romano or Parmesan cheese 1 tablespoon corn starch 1 cup heavy cream Slowly brown the onions in the butter until they are tender and golden. Place in an oven-proof baking pot with a lid. Add the zuchini, beans, green beans, tomatoes, wine, broth garlic, Basil, and bay leaf. Cover and bake at 375 degrees for 45-60 minutes. Stir and season with salt and pepper to taste. Mix together the corn starch with the cheeses. Stir in the cream and cheeses into the pot and cook in the oven for another 15 minutes or until cheeses are melted and the soup is bubbly.

Oven Roasted Vegetables

The cold weather makes a hot, savory vegetable side dish sound very good for dinner today.

What I like about roasted vegetables is the recipe can be anything you want. I'll list what I usually include and you can add or subtract to your own tastes. Zucchini, cut into 1/2-inch circles Miniature bell peppers Small, whole potatoes (These should be cooked until just done) Steamed carrots, cut into 1/2-inch circles Wedges of red onion Mexican squash, cut into 1/2-inch chunks Parboiled Brussels Sprouts, barely tender and cut in half Cauliflower, cut into 1/2-inch flowerettes Broccoil, cut into 1/2-inch flowerettes Place all the prepared ingredients in a large bowl. Sprinkle generously with olive oil, salt, pepper, and onion power. Peel, smash, and dice 8 cloves of garlic and toss with the vegetables. The vegetables should have a light sheen of oil on them. Scatter on a large, parchment-lined baking sheet (Or grease with vegetable oil spray) and bake in a preheated, 350 degree oven for approximately 15-20 minutes depending on your oven. Check after 10 minutes to see how it is going. When done, remove from oven and sprinkle with finely grated Parmesan or Romano cheese and serve.

Cook's Catalyst - Chapter 15 - You Can Eat Gourmet on a Budget

Cook's Catalyst - Chapter 15

You Can Eat Gourmet on a Budget Chunks of beef tend to be expensive these days, especially when there are many people to feed in a family. The beef sales are most often the ground varieties. I like ground beef. It is versatile, filling and quite presentable. Of course, the first ground beef meal that comes to mind is meat loaf. Competitive meatloaf recipes could initiate wars! Everyone has their favorite and I can't and won't dispute it here. I, too, have my preferences but like to hear about other methods of stretching ground beef. Basic Meatloaf 3-4 pounds (or more depending on need) ground beef 4 eggs 2 cups freshly ground bread crumbs 2 teaspoons salt 1 teaspoon pepper Combine all the ingredients and form into rounded loaf in greased baking dish. You may not have a sufficiently large dish so make two. Bake at 350 degrees for almost an hour. Drain off accumulated fat, slice and serve. For interesting variations, you can coat the meatloaf before baking with tomato or barbeque sauce. And if you think of it, lay strips of raw bacon on the bottom of your baking dish before you form your meatloaf. A half cup of crumbled Feta cheese makes for a spicier version. Mix in a cup of sharp, grated cheddar and it is almost like having a baked cheese burger. If you work this right, you can have enough leftover for another meal. Don't worry, we are not talking about reheated, dried out meatloaf. Slice the leftover meatloaf into thick slices. Dip into beaten egg and then into seasoned flour, coating both sides. Place in sizzling frying pan with a bit of olive oil, butter or margarine. Brown on both sides. When I was first married, I ‘designed' an interesting version of meatloaf that my husband and I enjoyed on more than one occasion. I would throw in eight ounces of Feta along with some extra pepper and dill. It was pungent but tasty. One time the meatloaf came out exceedingly sharp and it seemed like there was a chunk of salty Feta in every bite. My husband asked if I had put in extra cheese. He was surprised when I said I had used the usual amount. He almost choked, however, when I mused on, unthinkingly, "I did use less meat . . . I wonder if that made a difference?"! Spaghetti and meatballs is usually a favorite among the younger set. For easier (and less messy!) eating, try making the meatballs smaller. If homemade meatballs aren't in your repertoire, you can begin your education here. I will bet that by the end of the year, you will have developed your own, personal, secret, family recipe for meatballs! Easy Meatballs for Spaghetti Two to three pounds of ground beef (depending on need) Two teaspoons salt Pepper to taste 1-2 teaspoons dried Oregano 1 teaspoon dried, minced garlic or two cloves fresh, grated Combine all your ingredients in a bowl. Form into desired size meatball. Heat a large pot with olive oil and brown the meatballs on all sides. Pour in your favorite, bottled or canned spaghetti sauce, cover and simmer 30 minutes. Serve over pasta with a grating of cheese. And what about those bread sticks you have probably mastered by now? Some people in my family do not care for tomato sauce but love meatballs. In order to be fair, I give them a break and make meatball soup. No tomato but still lots of taste. Meatball Soup Two to three pounds of ground beef 2 teaspoons salt Pepper to taste 1 teaspoon dried dill ½ teaspoon dried chili flakes ½ cup white or red wine 4-5 cups beef or vegetable broth, canned or homemade ½ cup freshly grated Romano or Parmesan cheese. Combine ingredients through chili flakes and form into desired sized meatballs. Roll the meatballs in flour to coat. In a large pot, brown the meatballs in a tablespoon or two of olive oil. Turn down the heat and slowly add the wine and broth. Simmer approximately 20 minutes until thoroughly hot and meatballs are cooked through. Salt and pepper to taste. Sprinkle the cheese over the soup, mix in until melted and soup thickens slightly. Can be served alone or with rice. If you find yourself in a hurry and time for simmering was over with two hours ago, you can finish off the meatballs in canned mushroom soup. No need for extra spicing and done even more quickly. You don't have to give away your short cut secrets to an appreciative family audience! Growing up, I remember that canned mushroom soup was always in the cupboard. A hot bowl of mushroom soup for lunch along side a grilled cheese sandwich was a favorite of mine at the time. It seemed whenever time caught us unawares, cream of mushroom soup came to the rescue. It saved our dinners and left us with a few chuckles along the way. Ground beef really stretches the meal in this recipe. Ever since I can remember, my mother offered this dish to us every couple of weeks. Looking back, I realize it coincided with a pre-payday week! Nevertheless, it is filling and savory. It also lends itself to your own ideas of what to throw in to please yourself and your family's tastes. Beef Bean Savory 2 pounds ground beef, estimate 2 tablespoons olive oil 2 brown onions, chopped 1 cup chopped celery 1 tablespoon brown sugar 2 tablespoons brown mustard 1 large can baked beans, your choice 1-2 small cans tomato paste 1 package dry Italian dressing mix 1 teaspoon dried chili flakes Salt and pepper to taste Brown the ground beef in a large skillet. When the beef turns brown and crumbly, add the onions. Continue cooking until the onions are transparent. Add the rest of the ingredients and simmer gently for 30 minutes. Serve with a salad and your fresh bread or biscuits. Then again, this is a meal that calls for hot corn bread. Corn Bread 2 cups all-purpose flour 2 cup yellow corn meal 1 cup granulated sugar 2 tablespoons baking powder 2 teaspoons salt 2 sticks butter (1 cup) 2 large eggs 2 cups milk Preheat oven to 350 degrees. Grease one large baking pan or two 8x8" baking pans. Muffin tins will work fine, too! Cream the butter in a large mixing bowl until fluffy. Add sugar and continue beating until well-incorporated. Add eggs, one at a time, beating between additions. Add flour, corn meal, baking powder and salt. Gently mix in the milk until ingredients are just blended. Pour batter into prepared baking pans and bake for 35 to 40 minutes. Bread should be golden brown. Cool before serving. This corn bread keeps well and is very good the next day for breakfast. Real butter tastes great on corn bread. If you have the time, a couple of tablespoons of honey mashed into some softened butter is a special spread for dinner. If you are looking for a more savory version of cornbread, you can easily add a small can of drained, mild chili peppers. For a hotter taste, try Jalapeño! Remember to reduce the sugar in the recipe from 1 cup to only ¼ cup granulated sugar.

Spicy Chicken and Rice Soup

It is finally a cold day and perfect for a spicy hot soup for dinner. This is an easy one and you can easily add or subtract to the flavor heat according to your family’s taste. I’m thinking hot corn bread or warmed tortillas would go well with this. Even some tortilla chips crunched over the top would be good. Spicy Chicken and Rice Soup 2 tablespoons olive oil or butter 2 stalks celery, finely chopped 1 red onion, finely chopped 3 cups chicken broth, canned or homemade 1 cup of your favorite salsa 2 large, boneless skinless chicken breasts 3/4 cup uncooked rice 5 cloves garlic, smashed and chopped 1 (16-ounce) can red kidney beans, drained and rinsed 3 tablespoons freshly minced cilantro Juice of one lime Salt and freshly ground black pepper to taste A pinch of chili flakes Favorite shredded cheese on the side Melt the butter in a large heavy pot over medium heat. Brown the chicken on both sides. Remove to another plate. Cube when cool enough to handle. In the same pot, add the celery and onion and cook until softened. Stir as needed to keep from burning. Add the broth, salsa, chicken breasts, rice and garlic. Bring to a simmer and cook, stirring occasionally, for about 15 minutes, until the chicken is nearly cooked through. Add the beans. Return the soup to a simmer and cook for an additional 15 minutes until the rice is tender. Stir in the fresh cilantro and season to taste with lime juice, chili flakes, salt and pepper. To serve, divide the soup into bowls and top with shredded cheese.

A fast and easy recipe . . .

This is a basic recipe to use up leftover boneless chicken. It has room for creativity but tastes just fine the way it is written.

http://chicken.betterrecipes.com/creamy-chicken-enchiladas-9.html?sssdmh=dm17.572536&esrc=nwbr010412&email=4011674711

Cook's Helper . . .

One of the items I like to keep on hand at all times is a jar of premade Pesto. Pesto is basically a ground combination of basil, Parmesan cheese, and pine nuts. I have made my own but if you can find a commerical brand, it is a money and time saver. Right now, our local warehouse store sells a large jar which I can't possibly use all at once. I discovered that dividing it up into snack-sized ziplock bags and freezing them, keeps the sauce at hand and ready to use. The Pesto is wonderful stuff and adds that finishing touch you want to taste in your dishes, especially of the Italian genre. The other night, I only had four, boneless chicken thighs on hand and little time to do anything with them. I ended up quickly braising the meat to brown a bit on each side. I removed them from the frying pan and diced the meat into nice chunks. I returned them to the pan and cooked them for a few minutes with a sprinkling of 1/4 cup of all-purpose flour. This brown the four a bit and keeps the upcoming sauce from even thinking about getting lumpy. Then I added a can of chicken broth and 1/2 cup of white wine and brought back to a simmer, stirring until the sauce started to thicken. I added two generous tablespoons of the Pesto, stirred it in to mix, and turned down the temperature to a mild simmer. While the chicken and sauce were keeping warm, I boiled a pot of pasta - spaghetti or shaped pasta, it's your choice. I drained the pasta, divided it among the individual serving plates and put a generous serving of the chicken mixture over each. I put extra shredded Parmesan on the table along with a pepper grinder, and chili flakes for individual taste enhancements. I was amazed at how well my budget dinner turned out as well as my delighted family. Other uses . . . A tablespoon of Pesto stirred into a pot of hot, buttered pasta is a good side dish. Mix a bit of Pesto to taste with butter and make a tasty garlic bread. Just pop the bread under the broiler for a minute or so. Spaghetti sauce tastes a bit blah? Stir in some Pesto. Going for an Italian tasted in your stew? Make sure you simmer in some thin slices of colorful bell peppers and a tablespoon or two of Pesto. I've mixed a small amount of Pesto with butter to make cold sandwiches. A scraping of Pesto before you grill your cheese sandwiches turns you into a professional chef.

Cook's Catalyst - Chapter Fourteen - This is No Time to Stew Over Diinner

Cook's Catalyst - Chapter Fourteen This is No Time to Stew Over Dinner Biscuits can be fun when baked on top of a casserole dish of stew. The biscuits are your personal accomplishment by now. The stew takes a little more work but it is a one pot meal that needs very little supervision. You can throw it together while your children begin their day. Heart-Warming Beef Stew 2 pounds chuck beef, cubed All-purpose flour to coat 3 tablespoons shortening or olive oil Salt Ground, black pepper Approximately six cups water 2 cups diced white or yellow onion 6-8 carrots, peeled and cut into chunks 3 ribs celery, cut into bite-sized pieces 4 medium to large potatoes, cut into large chunks 1 cup frozen peas or corn or a mixture of both 2 bay leaves 3 cloves garlic, peeled and diced ½ cup red wine, optional Fresh or canned mushrooms, optional Coat the meat with the flour and brown in the oil in a large, heavy-bottomed kettle. Add two teaspoons salt, bay leaves, pepper, garlic, chopped onion, water and wine. Bring to a boil, cover and simmer gently for approximately two hours. Meat should be just tender. Add remaining ingredients except for frozen vegetables. Continue simmering for 45 minutes. Add frozen vegetables and mushrooms. Heat through. At this point, your stew is ready to serve. If you want to try the biscuit presentation, ladle stew into a large, wide, oven-proof baking dish. Top with un-baked biscuits (you have been busily preparing them the last few minutes of the stew's cooking time, right?). Place in a preheated 350 degree oven and bake until stew is bubbly and the biscuits are brown This stew can also be put in the crock pot if you don't want to bother with watching a pot and didn't need biscuits that day, anyway. Stew always reminds me of the chicken pox! I managed to come down with them the first day of Christmas vacation and recovered the day before school began again. I had a particularly severe case. Nothing sounded good to eat. A few days before I stopped itching, my appetite returned. My mother had a pot of stew bubbling on the stove. One sniff and I knew I had a reason to live again. I recovered quickly after that, but not quickly enough. My spots only healed up the day before vacation was over.

Cook's Catalyst - Chapter 13 - Be Under Worked Yet Overwhelm Your Family

Chapter Thirteen Be Under Worked Yet Overwhelm Your Family There are times when you have that beautiful pot of soup simmering on the stove but the day suddenly overwhelms you. The bread remains in your dreams and you need something to round out your soup supper. Biscuits aren't limited to the breakfast scene. And, believe it or not, the ordinary biscuit is teeming with possibilities. Everyday Biscuits 4 cups all-purpose flour 4 ½ teaspoons baking powder 2 teaspoons salt 2/3 cup shortening 1 ½ cups milk, approximately Preheat oven to 450 degrees. Combine the dry ingredients. Mix in the shortening with a pastry cutter or fork. It should look like coarse meal. Slowly add the milk, mixing the batter gently with a fork until a soft dough is formed. Take half the dough and knead on a floured surface until smooth. Not too long! Just until it loses it's stickiness. Roll out lightly to about 1/2-inch thick. Cut into circles using a cookie cutter or a glass. Repeat with remaining dough. Bake on lightly-greased baking sheet for approximately 15 minutes or until golden. Makes about two dozen biscuits. Biscuits go well with just about any kind of soup. You don't have to make due with plain biscuits all the time. Biscuits adapt well to added ingredients. Think about what you are serving them with and enhance them with a bit of your own ideas. Cheese Biscuits can happen with a cup of grated cheese added to the dough. Cheddar is best but Feta is interesting. Herb Biscuits will take any dry herb or spice that will be compatible with your main course. Dried dill biscuits go well with chicken soup. Thyme and Rosemary are surprisingly good with a heartier, beef soup or stew. If you need dessert, biscuits can rescue you again. Add a cup of granulated sugar to the above biscuit mix and sprinkle with cinnamon and sugar before baking. A plain bowl of ice cream increases in value when there is a warm, sweet biscuit along side it. Depending on how your mornings go, nothing gets the family up like the scent of baking biscuits. I loved sleeping in when I was younger . . . but I loved biscuits more! Sometimes I would carefully dribble maple syrup on them. Other times, they clamored for a pat of butter and a spoonful of jam. No matter how grey and drizzly the day, a cozy kitchen and hot biscuits revealed the warmth of my mother's love. Baking biscuits makes memories and certainly brings back memories. It is never so much the actual food but the time and thought that brought it to the table. My father got himself in trouble with his favorite aunt over biscuits. We would often visit on a Saturday and stay for one of Aunt Jo's wonderful lunches. I always remember the line up of glasses at my place, a glass of milk, one of orange juice and another of water. Hot biscuits were always a part of whatever she was serving. One time she complained that no one ever mentioned her homemade biscuits. She was feeling overworked and under loved! Keeping this conversation in mind, the next time we visited, my father praised her biscuits to the skies. After his fourth or fifth flowery remark on her culinary expertise when it came to biscuits, Aunt Jo had to admit something. She had been in a hurry that day and the biscuits were from a package.

Cook's Catalyst - Chapter Twelve, Eggs Should be Allowed to Stay Together

Cook’s Catalyst - Chapter Twelve Eggs Should Be Allowed to Stay TogetherI used to hate separating eggs. I didn't mind the separating. It was the question of what to do with the half left over. And it is usually the egg whites. It always seemed to be carefully preserved in a small container until I threw it out three weeks later. This cookie recipe is a bit pricey as it uses almonds. Depending on the season, some of the warehouse stores carry large bags of them at not too bad a price. Take three cups of almonds and toast them in a 350 degree oven until they scent the air, about ten minutes. Grind them up with 2 cups granulated sugar. Stir the mixture with egg whites, one teaspoon vanilla and one teaspoon almond extract. Add the egg white a bit at a time until you have the right texture. The resulting batter should be thick and workable. Refrigerate until ready to use but for at least 15 to 20 minutes. Drop by rounded teaspoonfuls on lightly greased baking sheet. Vegetable sprays work well for this. Parchment paper is even better. Bake 15 to 20 minutes. Cool slightly before removing from the baking sheet. If they cool too much and stick, just warm them up in the oven and try removing them again. Makes approximately 3 dozen small, chewy cookies without too much fat. This is a plain, homely and homey cookie but very nice with a cup of tea or coffee and a good book. If your budget and refrigerator tell you almonds are not available, walnuts will work although they will produce a moister cookie. And if nuts are totally and definitely out of line, save the egg whites and try to remember to use them to shine up your bread loaves before baking.

Cook's Catalyst - Chapter 11 - Comfort Food Makes Life Worth Living

Cook’s Catalyst - Chapter 11 Comfort Food Makes Life Worth Living Cream puffs always remind me of my favorite egg pudding. Sometimes that was indeed the filling for our dessert puffs. I have found it to be good alone or gracing a slice of plain cake. My Favorite Egg Pudding 2/3 cup granulated sugar 4 tablespoons cornstarch dash salt 4 cups milk 6 egg yolks, slightly beaten 4 tablespoons margarine or butter 3 teaspoons vanilla extract 1 teaspoon almond extract Grated zest of one orange, optional Mix sugar, cornstarch, salt and yolks in a large saucepan. Whisk thoroughly. Stir in milk gradually. Cook mixture over low heat, stirring constantly until it thickens and begins to boil. Continue to boil for approximately one minute. Remove from heat; stir in margarine, extracts and orange zest. Best eaten slightly warm or cold. Can be served with fruit, cake, layered with jam, crumbled cookies or topped with whipped cream. It all depends on what is in your mind and in the refrigerator. It can provide a pre-payday dessert without a trip to the market. Your family will begin to think you are a magician. If strawberries are in season and you have a batch of Egg Pudding cooling, it would behoove you to get a Pound Cake baking to be smothered in these two delicacies. There are many recipes for Pound Cake and you may have a favorite of your own. In the event, you are still searching for one, or didn't even realize you needed one, here is my version. Fresh and Lively Pound Cake 2 cups all-purpose flour ½ teaspoon baking powder ½ teaspoon salt 1 cup softened butter (margarine will be okay but butter is terrific!) 1 generous cup of granulated sugar 5 large eggs 1/4 teaspoon ground nutmeg 1 teaspoon almond extract 1 teaspoon vanilla extract 1 tablespoon lemon zest 1 tablespoon orange zest Preheat oven to 325 degrees. Using a vegetable spray, prepare a regular-sized loaf pan. Combine the dry ingredients and set aside. With an electric mixer, beat the butter until very light and fluffy. Slowly add the sugar until well incorporated. Add the eggs, one at a time, beating well between additions. Add the nutmeg, extracts and zest. Gently fold in the dry ingredients. Smooth into the loaf pan. Bake for approximately an hour or until a toothpick inserted in the center comes out clean. The top should be well-browned and cracked. Cool thoroughly in pan before removing and slicing. If you are feeling adventuresome and want to create a spectacular meal time memory without too much fuss and bother, double the above Pound Cake recipe and save a loaf and go continental! Make an English Trifle. As with most recipes, the tastes of the cook are reflected in the final presentation. Trifle is a personal favorite because if you have the cake, you can always find the rest of ingredients close at hand. It needs a little foresight but not an undue amount of time. Barbara's English Trifle One baked pound cake One recipe of Favorite Egg Pudding 2 pints of heavy cream 1 jar of your favorite jam (raspberry is good, apricot interesting) 1 small package frozen, sliced strawberries, defrosted 3 tablespoons brandy Juice and zest of one orange, mixed together with brandy One can chunk pineapple, well-drained Maraschino cherries to garnish Although you can use an ordinary, large serving bowl, if you have a big, glass one, it makes a nice display. Have it cleaned, shiny and standing by! Place your heavy cream in an electric mixing bowl and beat until stiff and thick. Have your Egg Pudding at your work station. Slice the Pound Cake into ½-inch slices. Cut them into triangles. Spread your choice of jam over each slice. Place a layer of cake in the bottom of your serving dish. Sprinkle with a little brandy mixture, some pineapple, a thin layer of strawberries and a good serving of Egg Pudding. Add a layer of whipped cream and repeat until you end up with a top layer of cake. Whatever you have left at this point in the way of fruit, layer it on and top with a final layer of Egg Pudding. Cover the top with the rest of the whipped cream, garnish with cherries and refrigerate until ready to serve. If you have other preferences on fruit for your English Trifle, just about anything works! The main ingredients are the cake, pudding and whipped cream. Your imagination and the contents of your cupboard will design your own dessert.