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Great Food Recipes
March 26th, 2012 | 
Author: Ingrients & Directions
3 3/4 c Unbleached A-P flour -cut into small pieces
1 1/2 c Masa harina de maiz 1/2 c Solid vegetable shortening,
2 tb Plus 1 ts baking powder -well-chilled, cut into
1 ts Salt -small pieces
4 oz Unsalted butter, well-chill 2 c Cultured buttermilk,chilled
Position racks in the upper and middle thirds of the oven and preheat
the oven to 450F.
In a large bowl, stir together 3 1/2 cups of the flour, the masa,
baking powder, and salt. With a pastry cutter, blend in the butter
and shortening until the mixture resembles a coarse and slightly
lumpy meal. Stir in the buttermilk until a soft, crumbly dough is
formed. Sprinkle the work surface with half of the remaining flour.
Turn the dough out, gather it into a ball, and briefly knead it, just
until it holds together. Flatten the dough, sprinkle it with the rest
of the flour, and roll it out about 1-inch thick. With a round
3-inch cutter, form the biscuits, transferrring them to 2 ungreased
baking sheets and spacing them about 2 inches apart. Gather the
scraps into a ball, roll it out to 1-inch thick, and cut out the
remaining biscuits.
Set the baking sheets on the racks and bake about 15 minutes,
exchanging the position of the sheets on the racks from top to bottom
and from front to back at the halfway point, or until the biscuits
are golden and crisp. Serve hot or warm.
Note: masa is NOT the same thing as cornmeal. Stores catering to
Hispanic population will have masa. Since masa contains no gluten,
these biscuits are especially tender.
Yields
12 servings
Posted in 
Ingredients & Directions
3 c All purpose flour
2 1/2 tb Baking powder
1/2 ts Salt
1/4 ts Ground nutineg
6 tb (3/4 stick) unsalted butter, room temperature
1/4 c Plus 1/3 C coarsely chopped lightly salted dry-roasted peanuts
3/4 c Plus 3 T (or more) whipping cream
3/4 c Mashed ripe banana
2 tb Honey
Preheat oven to 400′F. Combine first 4 ingredients in bowl. Using
fingertips, rub in butter until mixture resembles coarse meal. Mix in
1/4 C peanuts. Add 3/4 C cream and banana; stir until mixture begins
to hold together. If mixture is too dry, add more cream, 1 t at a
time. Gently knead dough on floured surface just until smooth, about
2 minutes. Roll out 3/4 inch thick. Cut into rounds using 2 3/4-inch
diameter biscuit cutter. Gather scraps; reroll to 3/4-inch thickness.
Cut out more biscuits. Place on heavy large ungreased baking sheet.
Mix honey and 3 T cream in bowl. Brush on biscuits. Sprinkle biscuits
with 1/3 C peanuts. Bake until tester inserted into center comes out
clean, about 20 minutes. Serve warm.
Ingredients & Directions
FILLING
2/3 c Sugar
1/4 c All purpose flour
1 ts Ground cinnamon
10 Ripe Anjou pears (about 5 1/2 lb), peeled, cored,each cut into 8 wedges
1/2 c Pear nectar
1 tb Fresh lemon juice
2 tb (1/4 stick) unsalted butter, cut into small-pieces
TOPPING
1 2/3 c All purpose flour
1/2 c Slivered almonds
1/4 c Plus 1 tablespoon sugar
1 tb Baking powder
1/2 ts Ground cardamom
6 tb (3/4 stick) chilled unsalted butter, cut into pieces
1/2 c Golden raisins
1 c Chilled whipping cream
Vanilla ice cream
FOR FILLING: Preheat oven to 400′F. Butter 13x9x2-inch glass baking
dish. Mix sugar, flour and ground cinnamon in large bowl. Mix in
pears. Transfer to prepared dish. Pour pear nectar and fresh lemon
juice over; dot with unsalted butter. Bake until juices bubble
thickly, about 45 minutes.
MEANWHILE, PREPARE TOPPING: Finely grind flour and almonds in
processor. Mix in 1/4 C sugar, baking powder and ground cardamom. Add
chilled butter pieces and process, using on/off turns, until mixture
resembles coarse meal. Transfer mixture to bowl. Add golden raisins.
Gradually add cream, stirring with fork until soft moist dough forms.
Drop biscuit topping onto hot filling in 12 equal mounds, spacing
evenly. Sprinkle with 1 T sugar.
Bake cobbler until biscuits are golden brown and tester inserted into
center of biscuits comes out clean, about 25 minutes. Cool slightly.
Serve with vanilla ice cream.
Ingredients & Directions
2 lb Ground beef
Onion; chopped
15 oz Tomato sauce
2 ts Chili powder
1 tb Garlic salt
1 c Cheddar cheese; grated
1 c Sour cream
2 Eggs
2 cans Biscuits
Brown hamburger and chopped onions. Drain. Stir in tomato sauce, chili
powder and garlic salt; simmer. Mix about 1 cup grated cheddar, sour cream
and eggs; add to hamburger. Simmer. Press about 2 cans of biscuits onto
bottom of casserole, pour meat mixture then top with more biscuits. Bake at
375~ for about 45 minutes. Top with more cheese and bake until melted.
Ingredients & Directions
4 tb Flour
3/4 c Water
2 c Skim milk or milk
Substitute
1 1/2 ts Fresh sage, crumbled finely
—OR—
1 ts Ground sage
1/8 ts Cayenne pepper
1/2 ts Tobasco sauce
1/4 ts Salt
1/2 ts Fresh ground black pepper
Mix flour and water until smooth and no lumps. Put into medium sauce pan,
and heat over medium-high heat until the mixture boils. Reduce heat,
stirring constanly, and boil for 4 – 5 minutes. Mixture should be very
think and blubbery. Add milk and stir until the mixture is smooth again.
Add spices, and return to boil, cooking until it has the consistancy of
thick gravy.
Serve over split baking powder biscuits, with fruit (whole-berry cranberry
sauce was *great* with this dish!), grits, red beans & rice, toast & jam,
etc.
Makes enough for about 4 biscuits.
Yields
1 Servings
Ingrients & Directions
2 c Flour
1 tb Baking powder
1/2 ts Salt
1 Stick cold butter; cut into
-1/2-inch dice
3/4 c Cold milk
In a food processor, pulse the flour, baking powder and salt until mixed.
Add the butter and pulse until the mixture resembles coarse meal with
particles the size of peas and lentils, about 40 times. Drizzle the milk
evenly over the dry ingredients and pulse a few times, just until
incorporated and the dough forms small clumps. Turn out the dough onto a
work surface and knead once or twice to gather it into a mass; do not
overwork the dough. Gently pat the dough into a disk or rectangle, as
needed. The dough can be made up to 2 hours ahead; wrap tightly and
refrigerate.
Yields
1 Servings
Ingrients & Directions
LISA CRAWLEY TSPN00B
1 Birthday Cake
Take 9 eggs, weigh them and take same weight in sugar. Take 6 eggs, weigh
them and take same weight in flour. Take 3 eggs, weigh them and take same
weight in butter.
Beat the whites of 9 eggs till stiff. Fold in sugar. Then add the 9 egg
yolks, well-beaten. Pour in flour gradually. Put in melted butter. Start
baking in a slow oven – increase to moderate. It takes at least 1 hr. to
bake. A delicious cake! SOURCE: Ellis Island Cookbook. Contributed by
Violet Dolson whose grandfather brought the recipe w/ him when entering
Ellis Island in 1907 from Belgium.
Yields
10 Servings