Thursday, July 31, 2008

Laurie's Cinnamon Rolls


3/4 cup milk, warmed 1 large egg 3 cups bread flour 3 tablespoons granulated sugar 1/2 teaspoon salt 4 tablespoons margarine 2 teaspoons active dry yeast 1/2 cup margarine, softened 1/3 cup granulated sugar 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup raisins

For bread machine, set for dough, add all first ingredients and take out when dough is ready.. otherwise, make dough and let dough set for first rising. Take dough and knead for about 1 minute; let rest for 15 minutes.

Roll dough into rectangle about 10 x 15 inches. Spread 1/3 cup margarine over dough to within 1 inch of edges. Sprinkle sugar, cinnamon, nutmeg, and raisins evenly over dough.

Roll dough up tightly on long side, press edges together to seal. With a knife or dental floss (the method I prefer...slide about 8−10 inches of dental floss under the log, crisscross ends over the top and it will cut neatly through the dough). Cut roll into 1−inch pieces. Place rolls into a greased 13 x 9−inch baking pan. Cover and let rise until double in size (about 30−45 minutes).

Bake in 375 degree F oven for 20 to 25 minutes until golden brown. (Do NOT overcook or they will be hard and dry.)

Cool in pan or on rack for about 10−15 minutes.

Drizzle with icing made by combining 1 cup powdered sugar with 1−2 tablespoons of milk and 1/2 teaspoon vanilla extract (blended until smooth).

Makes 24 cinnamon rolls.

Philadelphia Sticky Buns


1 1/4 cups milk 1 package active dry yeast 1/4 cup warm, not hot, water 5 cups sifted flour, or more 1 1/2 teaspoons salt 1 tablespoon granulated sugar 1/2 cup shortening 3/4 cup granulated sugar 2 eggs 1/4 cup butter or margarine 1/2 cup brown sugar 2 teaspoons cinnamon 1/2 cup chopped walnuts 1/2 cup raisins or currants 1 cup dark or light corn syrup

Scald milk; cool to lukewarm. Dissolve the yeast in water for 10 minutes and combine with milk. Make a sponge by adding 2 cups of flour, salt and 1 tablespoon sugar, beating until smooth. Set aside in a warm place.

Beat shortening until light. Whip in 3/4 cup sugar and add eggs one at a time, beating each in thoroughly. When the sponge is bubbly, gradually beat in shortening mixture, then stir in remaining 3 cups flour. Cover and let rise in warm place until double in bulk.

Divide dough in half and roll each portion to 1/4−inch thickness. Spread with softened butter or margarine. Sprinkle with mixture of brown sugar and cinnamon. Scatter on nuts, raisins or currants; dribble with part of syrup. Roll as a jellyroll and cut in 1 1/2−inch lengths. Stand buns in 2 deep 9−inch pans that have been well buttered and filled with syrup to a depth of 1/4 inch. Cover. Let rise until double in bulk. Bake at 350 degrees F until brown, about 45 minutes. Turn out of pans immediately.

Yields 2 dozen sticky buns.

Tuesday, July 29, 2008

Casserole Rye Bread

1 cup milk 3 tablespoons granulated sugar 1 tablespoon salt 1 1/2 tablespoons butter 1 cup warm water 2 packages dry yeast 3 cups white flour 1 1/2 cups rye flour

Heat milk, sugar, salt and butter together and cool to lukewarm.

Measure warm water and dry yeast into a bowl. Stir until dissolved. Stir in lukewarm milk mixture and flours. Beat until well blended (this is the secret to this bread). Cover and let rise free from draft about 50 minutes or until double in bulk.

Stir batter down and beat vigorously about 30 seconds. Turn into a well−greased 1 1/2−quart round bottom casserole. Brush carefully with milk and bake uncovered for about 1 hour at 375 degrees F. Butter top well after baking.

Casserole Bread


1 cup milk 3 tablespoons granulated sugar 1 tablespoon salt 1 1/2 tablespoons shortening 1 cup warm water 2 packages yeast 4 1/2 cups unbleached white flour

Scald the milk and stir in the sugar, salt and shortening. Cool the mixture to lukewarm.

Pour the warm water into a large bowl and sprinkle with the yeast. Stir until the yeast is dissolved. Stir in the cooled milk mixture. Add the flour and stir until well blended, about 2 minutes. Cover and let the mixture rise in a warm place until more than doubled in bulk — about 40 minutes.

Stir the batter down and beat for 30 seconds. Pour the batter into a greased 1 1/2−quart casserole. Bake at 375 degrees F for 50 to 60 minutes.

Monday, July 28, 2008

Cherry Almond Scones


Makes 8 scones

Scones 2 1/2 cups all−purpose flour 1/4 cup granulated sugar 1 teaspoon baking powder 1 teaspoon grated lemon zest 3/4 teaspoon kosher salt 1/4 teaspoon baking soda 10 tablespoons (1 1/4 sticks) cold unsalted butter, diced 1/2 cup dried cherries, coarsely chopped 1/2 cup sliced blanched almonds, toasted and cooled 3/4 cup buttermilk 1/4 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract

For brushing the scones 1/4 cup heavy cream 1/4 cup sugar

Preheat the oven to 425 degrees F.

In a large bowl, combine the flour, sugar, baking powder, lemon zest, salt, and baking soda. Cut the butter into dry mixture, using a pastry blender or two knives, until the mixture looks like coarse cornmeal. Mix in the cherries and almonds.

Gradually pour in the buttermilk and extracts and mix with a wooden spoon or a rubber spatula until the dough just comes together. Do not over mix. Turn out the dough onto a lightly floured work surface and pat it with your hands into a 9−inch round about 1−inch thick. Cut the dough into 8 wedges with a floured knife or metal board scraper. Place the scones on a parchment paper−linked baking sheet. Brush them with the heavy cream and generously sprinkle them with the sugar. Bake for 10 minutes, then reduce the oven temperature to 350 degrees F and finish baking until golden brown and cooked through, about 15 minutes.

Serve warm with butter and honey or jam, if desired.

To toast nuts and seeds Place the almonds in a heavy skillet over medium heat for a few minutes, tossing, and stirring constantly until they brown lightly and give off a toasted aroma.

Cheddar Dinner Scones


Servings: 12

2 cups all−purpose flour 2 tablespoons granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons butter or margarine, cut into bits 1 large egg 3/4 cup milk 1 cup shredded extra sharp Cheddar cheese

Preheat oven to 425 degrees F. Grease cookie sheet.

Sift flour, sugar, baking powder, and salt. Blend in butter with fingers until mixture resembles fine crumbs.

Lightly beat egg and milk. Stir in, along with cheese, just until blended.

Turn dough out onto lightly floured surface (dough will be sticky). Working with half the dough at a time, pat into a 5−inch round, about 1 inch high. Score dough to mark 6 wedges, but do not separate.

Bake 20−25 minutes until golden. Serve warm or cool on rack. Makes 12.

Friday, July 25, 2008

Cheddar Cheese Scones


2 cups all−purpose flour 1/2 teaspoon salt 2 1/2 teaspoons baking powder 4 tablespoons butter 1 cup grated Cheddar cheese 2/3 cup milk

Sift together the flour, salt and baking powder. Mix the butter into the flour until it resembles fine bread crumbs. Blend in the cheese. Gradually add the milk, mixing it with a round bladed knife until the dough is soft and manageable. Turn the dough onto a lightly floured surface, divide into two equal portions and shape each portion into a round 3/4−inch thick. Cut each round into six triangular portions and set them on a greased baking tray; prick top with a fork. Bake the scones in the center of a preheated 425 degree F oven for 12 to 15 minutes. Cool slightly before serving.

Blackberry Cream Scones


2 cups all−purpose flour 3 teaspoons baking powder 2 tablespoons granulated sugar 1/2 teaspoon salt 4 tablespoons butter 2 eggs, beaten (reserve 1 tablespoon of egg

 white for brushing on top) 1/3 cup whipping cream 1 (16 ounce) can blackberries, well drained 2 teaspoons coarse sugar

In a large bowl, stir together flour, baking powder, sugar and salt until thoroughly blended. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in eggs and cream to make stiff dough. Turn out on a lightly floured board and knead lightly until dough sticks together.

Divide dough into four parts. Roll each part out to make a circle about 6 inches in diameter and about 1/4 inch thick. Arrange 2 circles on an ungreased baking sheet about 1 inch apart. Spoon 1/2 the berries on each circle leaving about 1 inch all the way around. Cover with the remaining two circles and pinch around the edges to seal in the berries. Score the top of each round into quarters with a knife. Brush with the reserved egg white and sprinkle with coarse sugar. Bake at 400 degrees F for 20 minutes or until golden brown.

Serve warm.

Makes 8 scones.

Black Raspberry Buttermilk Scones


Serving: 16

1 1/2 cups all−purpose flour 1 1/2 cups cake flour 1 tablespoon baking powder 1 teaspoon fine salt 16 tablespoons unsalted butter, cut into 1−inch pieces 1 cup buttermilk 1 tablespoon lemon zest 1/2 cup black raspberry jam 1 1/2 teaspoons sugar

Make the dough: Preheat oven to 400 degrees F.

Place the flours, baking powder and salt in the bowl of a food processor fitted with a metal blade and pulse until combined. Add the butter and pulse until the mixture resembles coarse meal. Add the buttermilk and zest and pulse until the dough is just combined.

Shape the scones: Line a baking sheet with parchment paper and set aside.

Place an 18−inch sheet of parchment paper on a work surface and sprinkle it lightly with flour. Transfer the dough to the paper and, with floured hands, gently press the dough into a 12−inch square; the dough should be about 3/4 inch thick. Cut out two six−inch circles, reshape the remaining dough into a 3/4−inch−thick square, and cut out one more 6−inch circle. Gather the remaining scraps and form into one final 6−inch circle. Place 1/4 cup of jam on two of the circles. Top each with the remaining dough rounds and pinch the sides shut. Using a knife, score the top of each scone with a large cross marking 4 quadrants. Sprinkle the tops with sugar. Transfer scones to the prepared pan and bake until golden, 35 to 40 minutes. Transfer to a wire rack to cool. Split or cut on the score lines.

Serve warm or at room temperature.

Wednesday, July 23, 2008

Apricot Scones


Devonshire Cream 3 ounces cream cheese, softened 1 tablespoon confectioners' sugar 1/2 teaspoon vanilla extract 1/4 to 1/3 cup whipping cream

In a small mixing bowl, beat cream cheese, confectioners' sugar and vanilla extract until fluffy. Gradually beat in enough cream to achieve a spreading consistency. Cover and chill for at least 2 hours.

Scones 2 cups all−purpose flour 1/4 cup granulated sugar 1 tablespoon baking powder 1/4 teaspoon salt 1/3 cup cold butter or margarine 1/2 cup chopped dried apricots 1/2 cup chopped pecans 1 teaspoon grated orange peel 1 cup plus 2 tablespoons whipping cream, divided Jam of your choice

Combine the dry ingredients in a bowl. Cut in butter until mixture resembles fine crumbs. Add apricots, pecans and orange peel. With a fork, rapidly stir in 1 cup whipping cream just until moistened. Turn onto a floured surface; knead 5 or 6 times. Divide in half; shape each into a ball. Flatten each ball into a 6−inch circle; cut each circle into eight wedges. Place 1 inch apart on an ungreased baking sheet. Brush with remaining whipping cream. Bake at 375 degrees F for 13 to 15 minutes or until a wooden pick comes out clean.

Serve with Devonshire Cream and jam.

Yields 16 scones.

Apple Cheddar Scones


1 1/2 cups all−purpose flour 1/2 cup toasted wheat germ 3 tablespoons granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons butter 1 Gala or Golden Delicious apple,

 cored and finely chopped 1/4 cup shredded Cheddar cheese 1 large egg white 1/2 cup low fat (1%) milk

Preheat oven to 400 degrees F. Grease an 8−inch round cake pan.

In medium bowl, combine flour, wheat germ, sugar, baking powder, and salt. With pastry blender or fork, cut in butter until mixture is crumbly. Stir in apple and Cheddar cheese.

Beat egg white and milk until combined. Add to flour mixture, mixing gently, until soft dough forms. Turn dough out onto lightly floured surface and knead 4 times.

Spread dough evenly in cake pan and score deeply with knife to make six wedges. Bake 25 to 30 minutes or until top springs back when gently pressed. Cool until warm or room temperature.

Veggie Yogurt Spread


1 cup Cheddar cheese, shredded 3 tablespoons plain yogurt 1 teaspoon lemon juice 1 teaspoon soy sauce 1/4 cup chopped apple 1/4 cup chopped carrot 2 tablespoons chopped pecans 2 tablespoons currants 1 tablespoon toasted wheat germ 1/2 teaspoon curry powder

Process first four ingredients in a food processor until smooth. Stir in remaining ingredients. Spread on heavy grain bread or into pita pockets.

Yields 1 1/2 cups.


 Almond Scones with Amaretto Butter

Yield: 8 scones, 10 tablespoons butter

Tuesday, July 22, 2008

Strawberry Butter


3/4 cup frozen strawberries, thawed and drained 1 cup butter, softened 3 tablespoons confectioners' sugar

Mix ingredients in blender until smooth. Refrigerate.

Makes about 2 cups.

Roasted Garlic Puree


Use as a spread for buttered, toasted French bread.

4 large heads garlic 1/4 cup olive oil 1/8 to 1/4 teaspoon salt 1/8 to 1/4 teaspoon pepper 1 tablespoon fresh lemon juice

Chop off bottom of garlic head, and separate whole cloves, leaving tight outer covering intact. Place cloves in a shallow 8−inch square baking dish, and drizzle with olive oil. Bake at 350 degrees F for 20 minutes.

Cool and drain; remove skins. Roast garlic may be eaten as is or puréed for smoother texture.

To purée, position knife blade in food processor bowl; add garlic, salt, pepper and lemon juice. Process 30 seconds or until almost smooth, scraping sides of processor bowl occasionally.

Roasted Garlic and Almond Spread


1/4 cup unblanched almonds, chopped 16 garlic cloves, peeled 3 tablespoons olive oil 8 ounces cream cheese 1/4 cup sour cream 2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce 2 tablespoons chopped parsley 1 teaspoon rosemary (dried) 2 shallots, chopped 3 tablespoons whipping cream 1/4 teaspoon Tabasco sauce

Toast almonds in heavy pan until slightly brown. Place garlic in shallow baking dish. Add olive oil and bake at 275 degrees F for 30 minutes. Cool.

Puree garlic and oil in blender. Add cream cheese, sour cream, mustard and Worcestershire sauce; blend well. Add almonds, parsley, rosemary, shallots, whipping cream and Tabasco sauce and blend well again. Chill for several hours and serve with thinly sliced, toasted bread.

Monday, July 21, 2008

Raspberry Mint Honey


4 cups orange blossom or clover honey 2 cups well−drained canned red raspberries 4 ounces fresh mint leaves

In a 3− to 4−quart pan combine all ingredients over medium high heat. Stir mixture occasionally until honey simmers, about 5 minutes. Simmer 20 minutes.

Pour through a fine strainer and discard pulp and mint leaves. Cool and package in clean, decorative 4 to 12 ounce jars. Decorate with a fabric top and add a wooden honey server. This is excellent as a spread for scones, crumpets or English muffins. Store at room temperature up to a month.

Raspberry Butter


Makes 60 servings.
1 pound butter

1 cup raspberry jam or preserves
1/2 cup fresh raspberries
Soften butter in mixing bowl. Blend in jam or preserves. Blend in fresh raspberries.
NOTE: Other fruits may be substituted for raspberries, such as mangos, grapes or tangerines.

Hawaiian Coconut Spread


8 ounces cream cheese, softened 2 tablespoons apricot, pineapple or peach preserves 1/3 cup flaked coconut

Combine cream cheese and preserves, mixing until well blended. Add coconut; mix well. Chill. Serve with nut bread slices.

Add 1/8 teaspoon aniseed; substitute 1/4 cup whole berry cranberry sauce for preserves.

Saturday, July 19, 2008

Language in India

The different states of India have different official languages, some of them not recognized by the central government. Some states have more then one official language.

Some of the official languages recognized by the Constitution of India are:

* Hindi - Spoken in almost all of Northern India, and is the official language of 10 states. Hindi translation service is available at many places in India

* English - Associative official language and is mainly used for communication with states where Hindi is not the official language.

* Gujarati - Language of Gujarat and Union Territories of Dadar and Nagar Haveli.

* Punjabi - This descendent of Indo Aryan lingual family is the official language of Punjab. No problem to look for Punjabi translation service there

* Urdu - The official language of Kashmir. Don't worry when you need Urdu translation there

* Marathi - Language of Maharashtra.

* Kannada - This member of Dravidian family is the official language of Karnataka.

* Tamil - The oldest and purest form of Dravidian family is given the status of state language of Tamil Nadu.

* Telugu - This is the largest spoken language of Dravidian group. It is the official language of Andhra Pradesh.

* Malayalam - The youngest member of Dravidian family. It is the official language of Kerala.

* Sindhi - Language spoken by the people of North-West region including India and Pakistan.

* Konkani - The state language of Goa.

* Manipuri - The official language of Manipur. The language spoken in large parts of North-Eastern

You will need india translation when you visiting India, especially in several cities there

Friday, July 18, 2008

Raspberry Apple Butter



7 1/2 pounds large apples, unpeeled and cored 1 cup water 4 cups granulated sugar 3 cups fresh raspberries 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves

In a large covered kettle, simmer the apples and water until tender. Press through a sieve or food mill. Measure 2 quarts of pulp; place in a large roaster (discard the rest or save for another use − such as applesauce.) Add remaining ingredients; mix well. Bake, uncovered at 300 degrees F for 2 to 2 1/2 hours, stirring occasionally, or until mixture reaches desired consistency. Pour hot into hot jars, leaving 1/4−inch headspace. Adjust caps. Process for 10 minutes in a boiling−water bath.

Yields 10 half−pints

Honey Butter


8 ounces honey 1 cup butter or margarine 1 1/2 teaspoons cinnamon

Mix all ingredients until smooth.



Hazelnut Butter


2 cups whole hazelnuts, toasted* (about 9 ounces) 3/4 teaspoon confectioners' sugar, or to taste 1/2 teaspoon salt, or to taste (optional) 1 to 2 tablespoons vegetable oil (for blender method)

Food processor method: Place the toasted hazelnuts in a food processor container fitted with the metal blade. Process to a coarse texture (like crunchy peanut butter), about 3 minutes. Gradually add the sugar and salt. Scrape down sides; continue to process until desired texture is achieved, about 4 to 7 minutes. Shelf life is about 3 months in the refrigerator.

Blender method: Place toasted hazelnuts and 1 tablespoon of vegetable oil in blender container and grind to meal on low speed. Continue to blend on low for several minutes, scraping down sides of container as required and adding another tablespoon of oil, if necessary.

When butter is fairly soft, blend on high for 2 to 3 minutes or until desired texture is achieved. Gradually add the sugar and salt; blend on low until thoroughly mixed.

* To toast hazelnuts, spread the shelled nuts in a shallow pan and roast at 275 degrees F for 20 to 30 minutes or until the skins crack. To remove skins, rub nuts while warm with a rough cloth.

Crunchy variation
Stir in 1/4 cup roasted, chopped hazelnuts or roasted (or raw) sunflower seeds to finished butter.

Makes about 1 cup butter.

Thursday, July 17, 2008

Pizza Butter


l pound margarine, softened 12 ounces tomato paste 2 cups (8 ounces) shredded mozzarella cheese 2 tablespoons granulated sugar 1 teaspoon oregano

Mix all ingredients.

Spread on English muffins halves, add desired toppings and broil until bubbly.

This can be kept in the refrigerator so that kids can help themselves or it freezes very well. It makes a big batch but it handy to keep on hand for snacks.

Herb and Spice Butters


1/2 cup unsalted butter, salted

To softened butter add 1 of these ingredients:

1/4 teaspoon dill weed or 3/4 teaspoon fresh dill

1 tablespoon finely chopped chives

1 tablespoon finely chopped parsley

1/2 teaspoon basil leaves or 1 1/2 teaspoons fresh basil

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon garlic powder or 2 cloves garlic, boiled, drained and mashed

Mix well and refrigerate. Serve on appropriate breads.

Wednesday, July 16, 2008

Cheddar Butter Spread


1/2 cup butter, softened 1 cup shredded Cheddar cheese 1/2 teaspoon Worcestershire sauce 1/4 teaspoon garlic salt

Combine all ingredients.

Serve with warm bread.

Aromatic Blossom Butter


1/2 cup (1 stick) unsalted butter

 (at room temperature) 1/4 cup aromatic petals, such as

 rose, violet, pinks, herb flowers and

 other safe−to−eat seasonal flowers 1/4 cup or to taste, sweet marjoram, sweet

 basil, thyme or dill (optional)

Mix butter, petals and marjoram, basil, thyme or dill, if using, until well combined.

Spread butter mixture to about 1/4− to 1/2−inch thick on flat plate, if cutting into shapes with small cookie cutter. Or mold into small serving container or butter molds. Place in refrigerator to harden.

Leave in cool place overnight to allow fragrance to permeate butter. Serve on crackers or bread. Makes a scant cup.

Williamsburg Biscuits


1/2 pound sharp Cheddar cheese 1/2 pound butter, softened 2 1/8 cups sifted flour 1/2 teaspoon salt 1/2 teaspoon paprika Confectioners' sugar

Cream the cheese (leave out overnight and cheese will cream like butter). Beat in butter. Add next 3 ingredients. Drop from small spoon. Bake at 450 degrees F for 7 to 8 minutes.

Sprinkle confectioners' sugar on wax paper. Place biscuits on paper and sprinkle with sugar. Serve hot. May be prepared several days in advance. Freezes well.

Yields 50 biscuits.

Tuesday, July 15, 2008

Velvet Cream Biscuits


4 cups all−purpose flour 2 tablespoons baking powder 1 teaspoon salt 2 tablespoons granulated sugar 2 1/2 cups whipping cream 1/4 cup butter or margarine, melted

Combine first 4 ingredients; add whipping cream, stirring until dry ingredients are moistened. Turn dough out onto a well−floured surface, and knead 10 to 12 times.

Roll dough to 1/2−inch thickness. Cut with a 2−inch biscuit butter. Place on lightly greased baking sheets; brush with melted butter. Bake at 425 degrees F for 12 to 14 minutes.

Yields 2 1/2 dozen.

Sweet Potato Biscuits


1 cup all−purpose flour 1/2 teaspoon salt 3 teaspoons baking powder 4 tablespoons solid shortening 1 cup cooked sweet potatoes, mashed 1/2 cup milk

Preheat oven to 400 degrees F.

Sift dry ingredients together. Cut in shortening. Add mashed potatoes. Add enough milk to make firm dough but not too stiff. Roll out on floured cutting board, then cut with biscuit cutter. Place in a greased biscuit pan and bake for 25 to 30 minutes until browned.


Sugar Cube Orange Biscuits


2 cups sifted self−rising flour Grated rind of 1 orange 1/4 cup shortening 1/2 cup milk (or more) 18 to 20 small sugar cubes 1/4 cup fresh orange juice

Preheat oven to 425 degrees F.

Measure flour into a mixing bowl. Add orange rind. With a pastry blender or fork and knife, cut the shortening into flour until the texture resembles coarse meal. Add enough milk to form a soft dough. Turn out onto a floured surface and lightly knead until smooth. Pat or roll the dough to a thickness of 1/2 inch. Cut with a lightly floured 2−inch biscuit cutter and place rounds on an ungreased baking sheet. Dip the sugar cubes thoroughly in the orange juice and press a cube into the top of each biscuit. Bake for 10 to 12 minutes, until brown.

Serve hot.

Friday, July 11, 2008

Tomato Biscuits


3 cups all−purpose baking mix 1 (8 ounce) can Italian tomato sauce 1 cup shredded Cheddar cheese 1/4 cup milk 1 teaspoon granulated sugar

Preheat oven to 450 degrees F.

Combine and mix all ingredients in a large bowl. Turn on to surface dusted with baking mix; knead 10 times.

Roll or pat dough to 1/2−inch thick. Cut with 2−inch biscuit cutter. Place on ungreased baking sheet. Bake for 8 to 10 minutes until golden brown.

Serve with honey butter, made by combining 1/2 cup soft butter with 1/4 cup honey.

Tangy Apricot Sugar Biscuits


2 tablespoons sweetened powdered lemonade−flavor drink mix 2 tablespoons granulated sugar 1 (10 ounce) can Hungry Jack® Refrigerated Flaky Biscuits 3 tablespoons butter or margarine, melted 30 miniature marshmallows (about 1/3 cup) 1/4 cup apricot preserves 2 tablespoons chopped nuts

Heat oven to 375 degrees F.

Grease 9−inch round cake or pie pan.

Combine lemonade mix and sugar. Separate dough into 10 biscuits. Dip 1 side of each biscuit in melted butter, then in sugar mixture. Place rolls sugar−side−up in prepared pan. Sprinkle remaining sugar over top of biscuits. With thumb, make imprint in center of each biscuit; fill each with 3 marshmallows.

Combine apricot preserves and nuts; spoon 1 teaspoonful over marshmallows on each roll. Bake at 375 degrees F for 17 to 24 minutes or until golden brown. Remove from pan immediately.

Makes 10 rolls.

Snickers Biscuits


1 can croissants (refrigerated type) 1 bag bite−size Snickers 1 can vanilla icing

Unroll croissants. Cut each triangle in half. Place a snickers on each triangle. Pinch to close. Bake for 13 minutes at temperature indicated on croissant can. Ice while still warm.


 Sour Cream Biscuits

2 cups all−purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1 tablespoon baking powder 3/4 cup sour cream 1 tablespoon plus 1 1/2 teaspoons water

Mix together flour, salt, baking soda, and baking powder. Add sour cream and mix to a soft dough. Add additional water if necessary. With well floured hands shape dough into round biscuit shapes. Bake in a preheated 450 degree F oven for 12 minutes.

Thursday, July 10, 2008

Savory Applesauce Biscuits


2 cups sifted flour 3 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon salt 3 tablespoons cold butter or margarine 1 egg, beaten 1/2 cup applesauce 1/4 cup sour cream 1/2 cup grated Cheddar cheese

Preheat oven to 400 degrees F.

Sift together the flour, baking powder, baking soda and salt. Cut in the butter.

Combine the egg, applesauce and sour cream; mix quickly with the dry ingredients. Turn out onto a floured surface; knead lightly then roll out dough to 1/2−inch thickness.

Cut into 2−inch biscuits and arrange on a baking sheet. Sprinkle the cheese over the biscuits and bake 15 minutes, or until golden brown.

Yields 18 biscuits.

Rosemary Biscuits


3 ounces cream cheese, softened 1 3/4 cups biscuit mix 1/2 cup milk 2 teaspoons chopped fresh or dried rosemary

Cut cream cheese into biscuit mix with a pastry blender or fork until crumbly; add milk and rosemary, stirring just until dry ingredients are moistened. Turn biscuit dough out onto a lightly floured surface, and knead 3 or 4 times. Pat or roll dough to 3/4 inch thickness; cut diagonally with a knife into 1−inch diamonds. Place on a baking sheet. Bake at 400 degrees F for 10 minutes or until lightly browned.

Yields 2 dozen biscuits

Wednesday, July 9, 2008

"Rolling in Dough" Biscuits


3 cups all−purpose flour 1 1/2 tablespoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1/4 cup butter or margarine 1 (16 ounce) ctn. sour cream 3 cups (12 ounces) shredded Cheddar cheese 2 jalapeño peppers, seeded and diced

Combine first 4 ingredients in a large bowl; cut in butter with a pastry blender until mixture is crumbly. Add sour cream, Cheddar cheese and peppers, stirring until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 3 or 4 times. Roll dough to 1/2−inch thickness. Cut with a 4−inch round cutter. Place on a lightly greased baking sheet. Bake at 425 degrees F for 15 minutes.

Makes 1 dozen.