Biscuits Best Prices

Hamster's Teeth

2011-06-24T02:38:00.001-07:00

The incredible ever growing teeth of a hamster

Hamsters' teeth continuously grow since hamsters are rodents and rodents' teeth continuously grow. Also, hamsters are one of the few species of animal that is born with teeth. This may be fascinating but it can also be a problem.

Some hamsters may start gnawing on the cage bars and a remedy to this situation is giving the hamster dog biscuits. Dog biscuits are very ideal for hamsters to gnaw on. These will not hurt the hamster's teeth. It is very important that a hamster has something to gnaw on. If a hamster does not gnaw, the teeth would puncture the jaw.

What happens when a hamster breaks a tooth?

When this happens, the opposite tooth becomes overgrown. This will cause complications if left unattended. The same happens if a tooth becomes crooked. A hamster may break its teeth or the teeth may also become crooked especially if a hamster is very old.

If the hamster's teeth break, this can cause the hamster to stop eating since the hamster would find it difficult to eat. In such cases, one should feed the hamster soft food like bread soaked in milk, scrambled eggs or a hamster mix which may be softened with water.

It is very important to care for your hamster's teeth so that the hamster can live a long and a happy life. Prevention is better than cure, so make sure you check your hamster's teeth with a few simple checks now and then.

Everything But the Kitchen Sink Homemade Doggy Biscuits

2011-06-19T15:38:00.001-07:00

I regularly bake homemade doggy biscuits, and people always want to know how I make them...

In all honesty, I make them differently every single time. I always make the joke that Everything But the Kitchen Sink goes into them.

If you're a person that doesn't mind "experimenting" and cooking without a concise recipe, then you'll love this project!!! Really, you can't go wrong...You're making really dry, crunchy, little treats for your dogs that love to eat just about anything...Don't be scared!!!

We regularly have very healthy ingredients, in bulk, that I can use for the base of the biscuits, such as organic rolled oats, wheat germ & bran, unsweetened coconut, whole what flour, etc.

Firstly, I check out what we have in the way of healthy leftovers, such as meat without a lot of fat or seasonings. I will cut it up and throw it in the bowl.

Next...is there leftover rice, bulgur, beans??? Anything like that? If so, I throw it in. How about vegetables that you are not going to eat? Throw that in too. Leftover soup? Mash it all up and add that too (provided there is little salt and fat).

Stay away from anything with sugar, excessive amounts of salt or fats. Follow your common sense, meaning, if you shouldn't be eating it in a healthy diet, don't feed it to your dogs...

* CHOCOLATE of any kind is like a POISON to your dog! NEVER EVER add this to your dog's diet!

Do not add baking soda or baking powder...We're not looking for the treats to rise or puff up when baked...We're trying to dry out the ingredients!

Now that you have the base of your leftovers, haul out your rolled oats, bran, seeds, nuts, coconut, wheat germ...whatever you have. DO NOT use white flour to bind the mixture! Use whole wheat flour or another type of whole flour.

Organic ingredients are best, of course.

Some Interesting Additions:

* I ALWAYS add at least 3-4 tbsp of parsley into the mixture for bad breath.

* I add either cinnamon or mint extract/oil for bad breath as well.

* Cloves, cinnamon, nutmeg (to calm a hyper dog)...use your imagination!

* There are times I add olive oil, simply to add liquid to the mixture and for health reasons.

* Try apple sauce, yogurt or salsa...My dogs love salsa (we bought a salsa that was organic, etc, that we didn't like at all...No worries, you didn't waste your money, add it to the recipe!)

* Apple Cider Vinegar is good for dogs too, just like it is for you!

* Eggs with egg shells...That's what I said...Crush them up of course, but it will provide your dogs with another good source of calcium. The hard shells become more brittle when baked and therefore, they crumble easier. I always add at least 2 eggs to bind the mixture altogether.

* Natural rice puffs or corn puffs cereal.

* Cut up or grated fruits and vegetables.

Tips:

* You want a "cookie-type" mixture...Meaning not too liquid, not dry either...You want it to have the right moisture content in it to spoon the mixture into little mounds, like cookies, on a cookie sheet.

...So, if you need more liquid, add water, vegetable juice...something wet...If you need it less watery, add oatmeal/rolled oats or bran and wait for a few minutes until the liquid is soaked up.

* Bake on 325 degrees for approximately 1 hr...more or less...Now, you want the cookies to be very very dry for storage...If you need to bake longer, turn oven down to 300 degrees for 30 min - 1 hr.

...If you have any type of meat in the biscuits, ensure the cookies are completely dry before finishing baking them. Crunchy treats clean your dog's teeth too!

* These biscuits have no preservatives and because of this, they do not keep a very long time. You will often make in excess of 100 cookies, so store them in open air...DO NOT enclose, as they tend to mold quickly if you do.

I have never met ONE dog that didn't love these biscuits. In fact, even finicky dogs like my mother's Westie-Poo beg for them. They're good for them...No worries!

More often than not, the biscuits you make at home will be much healthier, cheaper, safer and more nutritious than anything you'll get on the market for your pooch!

We make a batch of these every couple of weeks and our dogs just know it when we start mixing!

by Kimberly Edwards

Buttermilk biscuits flaky How Tall

2011-06-18T01:57:00.001-07:00

Make flaky, cookies can be a great challenge. There are some important rules you need to succeed. First, we must work with cold butter and buttermilk. Secondly, you do not have the dough. And finally, you must put them close together on the baking sheet so they do not have a crisp edge. Here's what you need for 12 wonderful buttermilk biscuits flaky:

4 cups flour
2 TB baking powder
2 tsp. Salt
1 tsp. Baking powder
12 TBScold butter
2 cups cold buttermilk

Preheat oven to 450 degrees.

Blend all dry ingredients together. The mixture of flour in a food processor and add the butter cut into 6 TBS 12 pieces. If the processor is not big enough to work in batches. Pulse the flour a few times, until the flour resembles coarse crumbs. If you do not have a processor with 2 knives or pastry blender. Work with cold butter and stop when your flour resembles coarse crumbs.

Form a well inthe center of the flour. Add the buttermilk. Make sure it is cold and shake the box well. Very gently, transfer the liquid to dry ingredients. Not to manage! You want to combine all the dry ingredients with wet. If you are a little 'more than buttermilk, go ahead and add one at a time ½ TBS. The mixture is and should be - sticky.

Flour a board or large counter. Put the dough on the table and spread it with your fingers. Do not knead, just flatup to about ½ inch thick. Cut biscuits with a biscuit cutter, cookie cutter or large glass. Do not turn your cutting tool in the dough. Aim for a straight cut. They meet all of your remaining dough and repeat the process until you have cut off all cookies.

Place the biscuits on a baking sheet very close together. This will keep them crisp edge and let it get bigger. Bake for 10 to 12 minutes until a little 'browned. Remove from oven and enjoy warm or at room temperature.

For a step-by-step instructional video click here.

Balanced Diet - To Keep Your Health in Good Condition!

2011-06-16T05:20:00.001-07:00

Eating the right portion of food is essential. If your body gives you a signal that it's full, you must immediately stop eating. When you decide to leave to office, check your food bag. Check if there are any junk foods packed such as chips, chocolate bars, cookies, cola drinks etc. Instead of getting tempted towards it you must take initiative to remove that from your bag. Think of the long term consequences they may have on your health. You must avoid aerated drinks like cola and soft drinks, fried foods like chips if you have heart burning sensation. It is not a good sign to have it often! If this happens, it calls for a change in diet. Have a balanced diet! Eat a protein rich meal with some fruit or a salad and that will also go towards your five a day for fruit and vegetables.

Secondly, eat your food slowly, gulping down antacids every now and then is not advisable. Instead you can correct your stomach problems through curds or yoghurt and lemon. Make it a point to add curds in your breakfast or lunch as it is rich in probiotics, your friendly bacteria which is helpful for digestion and also consists of enzymes. Enzymes are required for all body functioning and helps absorb the nutrients in your food.

If you have food allergies towards certain food items, such as milk, eggs, wheat you can avoid them. You can eat fruits and fresh green vegetables which have lot of live enzymes in them. It is better to eat green grams which are sprouted and eat it raw to keep the enzymes alive. It is good to have salads and raw green grams. Gulping down chocolates, sweets, cakes and biscuits do not help as they are quickly absorbed into the bloodstream and cause your blood sugar levels to rise rapidly and then just as quick to drop.

Do not skip your break fast, it is required for your body functioning and to start off your day in an energized manner! Eat egg, a glass of milk, two slice of bread and a cup of oats which is rich in fibre. This fibre rich wheat bread and oats will improve digestion and also keeps you energized. You can have snacks in between your meals, low-fat snack like fruit, dried fruit, yogurt or some nuts and seeds can replace chocolate bar and biscuits.

Do not forget to drink plenty of water (7-8 glasses) throughout the day to aid digestion process.

3 Hot Dog Recipes for Camping

2011-06-15T02:57:00.001-07:00

Love hot dogs on an open fire? The following recipes are different versions of this camping classic food.

ANGELS ON HORSEBACK

8 wieners

8 strips of cheese 2 1/2 to 3 inches long x 1/4 inch

8 thin sliced strips of bacon

8 Wiener buns

Toothpicks

Cooking forks

Slit lengthwise pockets in 8 wieners, long enough to hold one strip of cheese. Tuck in a strip of cheese into each pocket. Wind a strip of bacon around each wiener so the pocket and cheese are completely covered. Fasten each end of bacon to the wiener with a toothpick. Put each wiener on a cooking fork and bake over hot coals until bacon is cooked. When angel is done remove it from the fork and put in a wiener bun. Take out toothpicks before eating.

BACON CHEESE DOGS

Hot dogs

Bacon

Cheese slices

Toothpicks

Cut hot dogs lengthwise but not completely through. Place a slice of cheese in the hot dog where you have cut them; then close hot dog and wrap a piece of bacon strip around each one and put a toothpick in each end to hold dog together. Now put hot dog on a stick and cook over hot coals.

PIGS IN A BLANKET

Hot dogs - 2 to 3 per person

Canned biscuits - enough for each hot dog

Fold each piece of foil in half to form an 8x12 inch piece for each hot dog. Flatten biscuit and roll it around each hot dog. Covering all but the ends of the hot dog. Seal hot dogs in foil, allowing room for biscuits to expand. Place each foil package on hot coals. Turn very 3 to 4 minutes. Check one package in 10 minutes. Serve with hot dog sauce, cheese, catsup, mustard or pickle relish. Make a meal with beans and chips.

Why Would You Need to Use Wood Biscuits?

2011-06-14T02:38:00.001-07:00

When working on a woodwork project you should probably try to use glue in order to hold everything together. Glue makes a good finished product, however there is an even better way. Wood biscuits can be used to hold everything together better than just glue alone.

Wood biscuits are small pieces of wood which are oval shaped. These are inserted into the wood using a biscuit joiner. Biscuits are a fairly new invention, previous options included wooden pegs.

Wooden biscuits are a great way of fixing two pieces of wood together when something more than glue is required. These can prevent the unsightly seams. You can't just use glue for fine woodworking projects.

Biscuits are quite simple to use, you need to purchase a biscuit joiner which is a tool to help you to insert the biscuit by cutting the hole into both pieces of wood. You then need to apply some glue to the biscuit and then put it in the slot which has been cut. Hold the two pieces of wood together until the glue dries.

Biscuits are a very strong and durable way of holding pieces of wood together. Sometimes glue doesn't hold strong enough, in which case you should consider using a biscuit joint. Biscuits are normally made out of wood dust which is then compressed into shape. The biscuit actually expands when the glue dries which tightens up the joint and reduces any gap.

Most biscuits are very thin, most around 1/14 of an inch. These are available in different thicknesses depending on the purpose you are buying them for. There are three main types of wood biscuit in different sizes:

- Size zero is 5/8 inch wide and one and ¾ inches long

- Size ten is ¾ of an inch wide

- Size twenty is one inch wide

The sizes of biscuits vary from manufacturer to manufacturer. If you want a certain size then you should look around until you can find it.

Quite simply the size of biscuit which you choose to use will depend on what you are using it for. You should ideally try to use the biggest size of biscuit which your project will allow. By using large biscuits it will make your wood working project much more durable. It is possible to use a biscuit for any type of joint, however there are certain joints which are well suited to them. If you are fixing an edge to edge joint such as in dining room tables then biscuits can be great ways to achieve this. If you are cutting a miter joint then biscuits are another really good way to fix these together.

In corner joints such as in drawers biscuits have been used for years. Biscuits can also be used for T-Joints as they provide extra stability.

When you want to start using wood biscuits to join pieces of wood together there are certain things which you must bear in mind. Firstly you should store biscuits carefully. The biscuits should be stored so that they remain clean and dry. Wood biscuits can easily become damaged by water and moisture, this can cause them to swell up which means they cannot be used. You need to make sure that all of your joints fit together properly before you start your woodworking project. Check that they fit together before applying glue.

You can normally buy wood biscuits in bulk at your local hardware stores. It's also possible to purchase these from the internet if you enjoy shopping on the net!

Chowder Soups - What Makes A Chowder, A Chowder?

2011-06-12T17:22:00.001-07:00

Chowder Soups have been around for ages. But how did they get started and why are they so popular? Read on for a little chowder soup history... you'll have a mouth-watering experience, I guarantee it!

Chowder is typically a rich, creamy soup that is chock full of all kinds of ingredients that make it similar to a stew. The ingredients usually include seafood, vegetables and cream. However, over time, the basic seafood chowder has evolved to include all kinds of different flavors and textures.

Traditionally made chowder has a base of bacon and is thickened up with crackers that have been broken into the base. Today, there are all kinds of variations using everything from seafood and poultry, to just using vegetables - a good example is corn chowder.

Famous chowders are found here in the United States. And THE MOST famous one would be Clam Chowder! There are two styles of clam chowder. One is called New England style clam chowder and uses a base of cream. The other popular version of clam chowder is called Manhattan style clam chowder and it uses a base of pureed tomatoes. Both are very delicious and each has a hearty and warm flavor that pleases most palates.

In earlier days, the seafaring communities developed slightly different flavors of chowders. The local fishermen would throw samples of their catches into a large cauldron or pot and boil the chunks of fish with all kinds of vegetables and potatoes. France calls this chowder soup "Chaudiere" - which is the name of the pot it is cooked in. The French also liked to throw in smashed crackers and biscuits to make the soup thicken into a stew-like consistency.

Americans adopted this seafood stew from the French settlers in the Northern colonies. "Chaudiere" eventually became "Chowder" to Americans and the first known and written recipe used that name for it's header in 1751. History tells us, however, that the recipe was extremely popular long before this so-called first written recipe. A good example is the British. They made their form of the seafood stew for many years before it became popular in the United States.

The early American Chowder soups included onions, bacon, fish, all kinds of spices, crackers or biscuits, claret and water and are often mistaken for bisque soups. But there is a difference between chowders and bisques. But that's a whole different story. You can find out more about Bisque Soups at the Soup Hoopla website - just follow the link below.

In the 1800's American cooks started to make the transition to using clams in their recipes - mostly because of the abundance of shell fish found in the New Colonies. Cooks began experimenting and adding cream to the chowders. They then began to differentiate different and unique types of chowder based on the ingredients used. Thus, other types of chowders appeared such as the above mentioned Corn Chowder or Sausage Bean Chowder or Beef Chowder.

Therefore, Chowder doesn't always have to include seafood. It's believed that all kinds of vegetable or meat chowders came into existence because the cook was just using up whatever ingredients he or she had lying around the kitchen.

By now you know that chowder comes in many flavors and is generally loved by all. You can try some of the recipes I have listed at my Soup Hoopla Web site and in addition to that, I have great instructions for making a basic chowder.

When you eat chowder, you are partaking in a little bit history too. Enjoy it and reflect on the abundance this country has to offer us.

My Homemade Dog Treat Recipes - Bowzer Wowzer Biscuits!

2011-06-11T17:00:00.001-07:00

Most dog owners begin there dog ownership buying commercial dog foods and treats for their new pals. But many of us have realized that you can't trust the big dog food companies to provide you with healthy, or even safe treats and dog food, regardless of the hefty prices they charge you.

You see profit is more important to them than our dog's health. They have proved that in so many ways lately.

But that's alright, cause we can fight back. There are plenty of really good homemade dog treat recipes and homemade dog food recipes available...

Take this one as an example. It's easy and fun to make and your pup is going to love 'em, guaranteed...

Homemade Bowzer Wowzer Biscuits: Easy step by step dog treat recipe!

Bowzer Wowzer Biscuits!

Ingredients

** 1/2 cup powdered milk
** 1/2 teaspoon salt
** 2 1/2 cups whole wheat flour
** 1/2 cup wheat germ
** 1 egg -- beaten
** 1 teaspoon brown sugar
** 1/2 teaspoon garlic powder
** 8 tablespoons bacon grease -- or margarine
** 2 tablespoons beef broth -- or chicken
** 6 slices Bacon -- crumbled
** 1/2 cup cheddar cheese, shredded
** 1/2 cup ice water

In a big mixing bowl, mix all the ingredients thoroughly to form a dough. Roll the dough out with a rolling pin and use a cookie cutter to make shapes for cookies, Bake cookies at 350 degrees for 20 - 25 min.

Now watch your furry little best friend go bonkers!

See, it's really not hard at all to make sure your best friend gets a really great homemade dog treat, made from an original recipe from an online source. Isn't technology great!

And what's really great, is that you can find great recipes endlessly online and download immediately.

But be warned: Not everything you find online is truly what it's said to be. Not only can you come across homemade dog treat recipes that are worthless... Some people may actually be plagiarizing, (stealing), other peoples recipes to give away, or sell to the unwary.and that just isn't cool in my opinion.

There are however, homemade dog treat recipes and dog food recipes books that are original and sell for a really decent price online... And if gotten from a dependable source, can be trusted to do what they are said to do.

The art of making biscuits

2011-06-10T16:39:00.001-07:00

In the south, to learn to make cookies is an art form rather than a recipe. Many people in the South are proud of the fact that we humans make the fluffiest, biscuits known cowboys - and guard their secret recipes with their lives.

Although the great taste of this classic staple could do a southern person to believe that cookies are a very complicated thing they are actually quite easy to prepare. The ingredients arewithout hiding anything. On average a person lives somewhere in the world can have the flour, vegetable fats and milk on hand.

So what's the problem? Because the taste of the cookies varies widely depending on who makes them? Even if the ingredients are similar, that does not interfere each the same way. Some people sift the flour at first, while others simply dump into the bowl. Some people try to reduce their flour mixture with a pastry wheel, whileothers, perhaps with a fork or mix with your fingers.

deviations in terms of how they are made cookies Moreover, not all are the same types of kitchen utensils or for the same period. Some people use aluminum or steel pans, while others use iron. Many cooks have their bake cookies at 300 degrees for 30 minutes, while others prefer to cook minutes at 400 degrees for 20 people.

The various methods used to learn to be thick biscuitsThe differences in taste like cookies. Regardless of the methods that most of the people of the South and perhaps in other parts of the world, I do not agree that a component of the perfect perfect breakfast, especially when combined with sausage, jam, juice fruit o.

Healthy dog cookies you can do at home!

2011-06-07T12:19:00.001-07:00

The vast majority of people around the world, their pets and most people buy it for their pets at one time or another. Some people buy their cats and dogs is, others their dogs and buy dog biscuits and chew toys. The only thing that all these people have in common is that they want their pets to healthier foods and possible cure! Home dog biscuits and treats became so popular why! Here's a great dog biscuit recipe that all individuals andis able to satisfy the hungry dog in your apartment!

This dog biscuit recipe is very simple and can be done with children or adults. It begins with a fourth cup of carrots, three cups of finely chopped parsley, a quarter cup of grated cheese, fine. A good tip is to ensure that your dog will love the particular type of cheese before making the cookies. Usually mozzarella or Parmesan cheese are the best to use.

Add two three-quarters of a cup of flour and two tablespoons of olive oilOil. Add 2 teaspoons of baking powder, so that the increases a little bran cookies' when you cook and 2 teaspoons extra to make them healthier for your dog. The last ingredient is half a cup, a cup of water, but be sure that it is not until the rest of the ingredients are mixed to add. Now we are all together for the final stages. Make sure that you pay exactly the recipe up to this point.

Make oven is set at 350 degrees. Kids, be sure to take Mom or DadCare of this part. To use a cooking spray to lightly grease a baking sheet. Once all the dry ingredients and mix oil, water slowly until the consistency is moist. Knead the dough until evenly with a rolling pin, roll over. Use the form to cut a joke, for the cookies and bake for 20-30 minutes. Make sure they are completely cool before you give your dog!

30 Minute Recipes For Chicken - Chicken Biscuit Pie

2011-02-02T14:38:00.001-08:00

There's nothing like eating chicken and biscuit pie on a cold day to warm up your insides. It's mom's comfort food that is always welcome at any mealtime. This dish can be made in about 30 minutes, so you're not going to need to spend a lot of time in preparation.

To make this dish you'll need a bag of frozen boneless, chicken tenderloins. Two boxes of chicken flavored rice, water, a can of cream of chicken soup, a bag of frozen mixed vegetables and one container of buttermilk biscuits.

Preheat oven to 400 degrees.

Run 12 pieces of frozen chicken under cold water for 1 or 2 minutes to remove ice. Cut chicken into 1-inch pieces.

In a large saucepan, combine the chicken, 4 cups of water, 2 boxes of chicken flavored rice, plus the seasoning packets, 1 can of cream of chicken soup and 1 large bag of frozen mixed vegetables. Mix all ingredients completely.

Bring to a boil and cover; reduce heat to a simmer and simmer for 10 minutes, or until juices of chicken run clear. Place chicken mixture into a 13x9-inch baking pan and top with uncooked refrigerator biscuits. Bake 10 to 12 minutes, or until the biscuits are a deep brown color.

Serve immediately.

Makes 8 servings.

Bonus Recipe: Buttermilk Drop Donuts

To make these donuts you'll need: vegetable oil, all purpose flour, sugar, salt baking powder, ground nutmeg, baking soda, buttermilk and 1 egg.

In a Dutch oven or large pot, heat up 2 to 3 inches of vegetable oil to about 375 degrees.

In a large bowl, combine 2 cups flour, 1 / 4 cup sugar, 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon nutmeg and 1 / 2 teaspoon baking powder. Add in 1 / 4 cup vegetable oil 3 / 4 cup buttermilk and 1 egg. Beat mixture with a fork until smooth.

Drop by tablespoon dough into hot oil. Fry for about 3 minutes or until the biscuits are browned on all sides. Drain on absorbent paper and immediately rollsugar.

Makes about 3 1/2 dozen donuts.

How to Cook "Grandma's Cocoa Gravy"

2011-02-01T13:57:00.001-08:00

When I was a child, my grandma would make cocoa gravy for us grandkids when we would visit her in the Ozarks. Now cocoa gravy was for breakfast, and we would eat it with biscuits and fried deer meat, or bacon. I'm getting hungry just thinking about it!

My grandparents were hill people through and through! Grandma had alot of good old time recipes, and this one was passed down to her. I will share it with you, and I hope you enjoy it!

Cocoa Gravy

4 heaping Tablespoons dry cocoa.
3 tablespoons flour
2 / 3 cup granulated sugar

4 cans of condensed milk, canned
1 tablespoon butter

Mix together the dry ingredients in a large frying pan. Mix well. Turn the burner on the stove to medium and begin adding the condensed milk, stirring with a whisk. Mix well and start over medium heat until the mixture to a boil. The heat and stir well until for 4 minutes. Let stand for 5 minutes and stir with a spoonbutter.

This is a very old recipe. You can change the ingredients some what to suit your own taste buds. You can also use Splenda or another artificial sweetener to make it sugar free. The butter is optional also. Again, it is best eaten with biscuits of your choice and butter. Meat such as bacon, sausage, fried deer meat, and even fried chicken goes well with this dish. This recipe is difficult to come by, so guard it well.

Homemade Biscuits Made Easy!

2011-01-31T12:57:00.001-08:00

This incredible woman was 80 years old and still as possible from the work of most men. It would be entirely covered the table more. It was an old peasant, and had kept, apple sauce and a lot of things on the table, which happen to be the subject of an old time picnic table with a tablecloth. When we arrived in the morning, had to wash their hands and sit at the big table. E 'was about 8 to 12 people in the house most of the time. My grandfather sat at the endof the table with his special plate waiting for her to say lets eat. She would fix the best breaded pork chops, sausage, fried potatoes, eggs, and of course her homemade biscuits. This recipe really brings back some good memories for me and I hope that it brings you and your family some good memories too.

Ingredients

2 cups self-rising flour

1/2 teaspoon salt

1/4 cup shortening or cooking oil

1 cup milk

Instructions

Preheat oven to 425 degrees. In a medium size bowl, mix the dry ingredients then cut in the shortening, then add the milk When everything is mixed together it should look like one big doughball. Poor onto a floured surface, and knead the dough. Be careful not to over knead the dough, then pinch off a small handful of dough and knead into a small round biscuit and place into a greased baking pan. Continue doing this till all the dough has been made into biscuits. Then place into the preheated oven. (cooking time is approximately 18 to 20 min.) cook until tops are golden brown. If you don't want to knead the dough, you can do what I call drop biscuits! Once you have your dough mixed in the bowl, grease a muffing tin and spoon the dough into each of the cups until level with the top. Then put in the oven and bake. After the biscuits are done you can even spread some butter on the tops. Enjoy!

More Free Recipes at www.puckettsplace.freevar.com

Cutting Biscuit Skill

2011-01-30T12:39:00.001-08:00

Biscuit to be cut after baking

1. Utilize a suitable baking tray size. The biscuits may become too thin and easily burned if the baking tray is too large. If the baking tray too small, the biscuit will become too thick and hard to bake.

2.When the edge of the biscuits is dry, briefly separate it from the baking tray and lightly press the biscuit's surface. If it leaves a slight making, this means the biscuit is nicely baked. Finally, pierce the centre of the biscuit with a bamboo.

3.Unless the recipe requires the biscuit to be cut into pieces when it's still hot, the baked biscuits should be left to cool on the wire rack before cutting them into small pieces. Soak the cutter in hot water before cutting the biscuit to ensure a neat cutting edge.

4. Spread aluminum foil on the baking tray before baking the biscuit to ensure that it's easily to remove from the baking tray without damaging its shape.

Cutting Biscuits With A Mould

1. A small amount of dough should be used at each time to obtain the optimum thickness more easily. The remaining dough should be kept in a refrigerator until it's time to use them.

2. Sprinkle some flour on the rolling pin and the board to prevent the dough from sticking. In addition, sprinkle some flour on the mould to prevent the dough from sticking onto the mould when you cut it.

3. This type of biscuit is thinner and has a shorter baking time, so if the edge of biscuit displays a golden brown colour, it means the biscuit is well baked.

Baking Biscuits On A Tray

1. This type of biscuit is easily to make. Blend all the ingredients to dough o form a dough, the scoop the dough with a spoon and line it on a baking tray to bake. Do not stir the dough excessively when baking any biscuit or else the biscuit will be very hard.

2. Biscuits should be baked in batches. The tray needs to be cooled before baking the next batch of biscuits. Otherwise, the dough will expand too fast during baking, causing the biscuit size to become unbalanced.

3.When the edge of the biscuit displays a golden brown colour and exhibits a slight marking when its surface is pressed, it means the biscuit is well baked.

3 Free Dog Biscuits Recipes You Can Make At Home

2011-01-29T09:21:00.001-08:00

Here are 3 free dog biscuits recipes you can make at home for a lot less money than you think. Treating your dog to something special has never been this quick, easy and inexpensive.

You may never have taken him to a doggie day spa (too prissy), doggie day care (too many other dogs), or even had a doggie walker (too impersonal), but now's the chance to put on your tallest chef hat, lace up that apron, and get to work on some of the best doggie cuisine you've ever seen.

So the next time you want to pamper that pup why not give these recipes a shot.:

1. ------------ Beefy Biscuits ------------

Category: Meaty Treats

Serves: 2dozen

Preparation Time: 10 minutes

Cooking Time: 45 minutes

Experience: **

Ingredients

1.5 L (6 1/2 cups) buckwheat flour

360 ml (1 1/2 cups) water

15 ml (1 T) garlic

50 ml (4 T) basil

480 ml (2 cups) low sodium beef broth

Quick Tip - Use these cookies as rewards during training sessions and watch your dog's progress vault ahead.

Preparation & Cooking

Combine all ingredients in a blender or food processors. Add flour/water to compensate for liquidity/thickness. Once dough can form a ball, roll into a 1" thick log and ½" thick cookies from end. Arrange on a cookie sheet

2. -------- Baby Biscuits --------

Category: Meaty Treats

Serves: 2dozen

Preparation Time: 5 minutes

Cooking Time: 30 minutes

Experience: **

Ingredients

150 ml (1/2 cup) dry milk powder1 egg

590 ml (2 1/2 cups) whole wheat flour

1/2 tablespoon garlic

30 ml (2 T) molasses

150 ml (1/2 cup) water

90 ml (6 T) beef broth

1 jar baby food meat puree

Preparation & Cooking

Combine all ingredients thoroughly and roll out to ¼" thickness on a lightly floured surface. Use a pizza cutter to cut small rectangles from dough and arrange on a cookie sheet. Bake for 30 minutes at 180ºC (350ºF) and allow to cool overnight.

Variations - Because these biscuits have both sweet and savoury flavours, you can vary the baby food flavour to your pup's liking.

3. -------- Nuke Biscuits --------

Category: Meaty Treats

Serves: 12 treats

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Experience: **

Ingredients

250 ml (1 cup) whole wheat flour

175 ml (3/4 cup) dry milk

60 ml (1/4 cup) cornmeal

100 ml (1/3 cup) bacon drippings

1 beef bouillon cube, smashed

120 ml (1/2 cup) buckwheat flour

120 ml (1/2 cup) instant oatmeal

1 egg

120 ml (1/2 cup) hot water

Preparation & Cooking

Combine flour, cornmeal, milk, and oats in a large bowl. Cut in bacon drippings and mix in egg, bouillon, and hot water. Knead until a ball forms. Roll to ½? thickness on a lightly floured surface and cut into doggie-themed shapes. Microwave at half power for 10 minutes and allow to cool overnight.

Variations - Use Biscuit mix if you don't have cornmeal handy.

Quick Tip - Try experimenting with different cutout shapes and thicknesses, just be certain to keep a close eye on them while baking.

So you See? Cooking for your dog is much easier and less expensive than you think. If you just want to experiment in making your own dog food, you'll find a wide variety of dog recipes in my ebook "180 Delicious Gourmet Dog Recipes - Even You Can Enjoy!"

Just remember to have fun and you and your dog will enjoy these free dog biscuits recipes!

A Cookie Sheet For Home Made Biscuits

2011-01-28T06:39:00.001-08:00

Simple foods can be some of the most delicious to eat and this is certainly true of the traditional cookie. These small baked biscuits are easy to make and good to eat. They can be eaten on their own or paired with a cup of tea or coffee to make a quick and easy snack.

Baking cookies is something that most people try at one time or another. It is a relatively simple task and can be good fun if you have children. Teaching the art of cookie making is an enjoyable experience and will be fun for both you and your children. There are many different flavors available with some of these including the classic chocolate chip or peanut butter.

If you want to bake your own cookies, you will need cookie dough. Many people like to prepare their own homemade dough using raw ingredients. However others prefer the simplicity of pre-mixed cookie dough which is available for purchase in many grocery stores. This typically comes in logs or buckets and using it cuts down on the preparation required to make a batch of cookies.

Baking cookies is made easiest if you have a cookie sheet available. These are most typically flat metal baking trays with a slight lip around the edge. However other materials can also be used to make these. Other names for this type of product include baking sheets or oven trays.

Cookie sheets come in a range of materials and styles. The various types that are available on the market include aluminum, silicon, insulated and stainless steel baking sheets. Most people will have a preference as to which they consider the most effective for baking cookies. However each of them has their own benefits and drawbacks of use.

Insulated cookie sheets can be a good option if you are planning to bake cookies. These are constructed using two sheets of metal with an air gap between them. When using an insulated sheet the air pocket heats up to the same temperature as the oven and this can provide more even cooking. It can also help to stop the bottom of the cookie becoming burnt as can happen with a more traditional single sheet metal baking tray. Costs for an insulated baking sheet can be around $20.

Many people prefer silicon baking sheets for making cookies. These have the advantage of being more durable and can also be easier to clean as cookie dough is less likely to stick to them and burn. These are affordable products with the cost of a silicon baking sheet typically being around $10 to $20.

Cookies are a treat that everyone can enjoy and making them with cookie sheets is a relatively simple process. If you make your own dough then you will have a requirement for kitchen scales and some of the most attractive around are made by Dualit. They also make the Dualit toaster and coffee, toast and cookies is an easy and quick snack to eat when hunger strikes.

A Southern Cornbread Recipe With Variations

2011-01-27T05:19:00.001-08:00

Cornbread and corn sticks are traditional in the south. They are easy and quick to make, providing you know a few secrets. Since they are made with a chemical leavening agent such as baking soda or baking powder no lengthy risings are needed - thus the name "quick bread".

When making quick breads like cornbread it is important not to overwork the dough. Combine the dry ingredients and the wet ingredients separately. Once the two are combined be gentle. Over beating will develop the gluten in the dough and make the bread tough.

Southern Style Cornbread

Dry ingredients:

1 cup finely ground cornmeal

1 cup plain flour

2 teaspoons baking powder

½ teaspoon baking soda

1 Tablespoon sugar

½ teaspoon salt

Wet ingredients

2 eggs, beaten

2/3 cup buttermilk

2/3 cup whole milk

2 Tablespoons unsalted butter, plus extra to grease pan

Preheat the oven to 425 degrees.
Grease a 9 inch square baking pan with melted butter. Place in the oven to heat.
Combine the dry ingredients in a large bowl, mix well. Combine the wet ingredients in a separate bowl and whisk well.
Make a well (hole) in the middle of the dry ingredients.
Pour the wet ingredients into the well and gently fold the dry ingredients in from the side. Do not over mix.
Spoon the batter into the hot pan. Bake in pre-heated oven (425) for 20-25 minutes until golden brown and done.
Turn onto a wire rack to cool slightly. Serve warm.
Variations: Corn Sticks

Use a cast iron corn stick mold to make corn sticks using the recipe above. Grease the mold and place in oven to heat. Make the corn bread batter as above, then re-grease the mold and spoon the batter carefully into the hot molds. Bake for 15-20 minutes.

Tex-Mex Corn Bread

Add 4 cup cheddar cheese and 2 chopped and seeded jalapeno peppers to the batter.

This southern cornbread recipe can be varied in many ways. Choose the add-ins that your family prefers.

Making Biscuits - Why do cats that do something

2011-01-26T04:59:00.001-08:00

Cats need to knead. Nobody knows much about why cats do anything. There are many notions but few dependable facts. The usual suspects are: The cat is reverting to kitten behavior in which the mother is not producing an immediate supply of milk and the kneading opens the gates. Seems reasonable and likely. I have many cats. Actually I have two, they just seem like many. One kneads often, the other-never.

Some suggest that the cat who kneads in adulthood was weaned too early. Maybe so. (I guess I should explain that 'making biscuits' is a colloquialism for kneading. Sounds good to me).

Some say that the cat who kneads in adulthood was weaned too late. For this we need scientists?

Who can say? Purring is even worse. It seems that cats purr as they are dying. How does that relate to all the happy purring? The kiss of death? No, that's a whole other scenario. Purr them an offer they can't refuse. I don't know.

The Rising Rump Syndrome is another Matter and can not be discussed without the supervision of an adult.

Some of my two cats are chicken and some are bold. I say something, because they switch sides, and one day chicken fat 1 day. They smell to death of what they have sensed for years as they had not before her nose. I bring in a new object, they did not know existed. Two days later, is the exclusive property of one or the other should drop dead before they touch him.

I bring home a stylish cat toys filled with catnip and bells.You play with the bag. I'm looking out for a week and a neighbor feeds them. I go home, have never heard of me.

A stranger comes to the door, run in the mountains. A friend they have met hundreds of times approaches the door, run in the mountains. I come home from shopping. He yawns.

I'm trying to watch TV, plop, right before my eyes. I'll go make dinner, plop, right on the counter. I go to the toilet plop,, everything about me.

Now I want companionship and affection, I'm sorry, sleepingtime. I run the vacuum, I'm Frankenstein. I get a piece fish; oy! What can I tell you?

People write books about cats. What do they know? All they got is facts. You want to know about cats? You don't want to know.

You can look at my cats on my website below.

How to Prepare For a Party

2011-01-25T04:38:00.001-08:00

Organizing a party for friends and families is something that begins in advance, depending on how big you are looking to make the party. Even a small gathering requires some time and effort to make sure that you have all of the required refreshment and entertainment amenities to make the small gathering pleasant. Party products in the UK alone comprise of package items which could have everything you need, regardless of how big the party is.

Most party products UK based can have anything from cutlery utensils, place mats, hats, toys, gifts, banners, napkins, poppers, balloons, confetti and other products. Having party packs at hand may save people the time from going out and buying the items individually. This may work out to be more expensive, especially when time is running short and you barely have any time to buy all of the novelty items that you had planned to purchase.

Buying pre-packed party products may seem like cheating, however this is just one half of the party planning. Most party products in the UK do not include food items and beverages. This is something that you as the host would have to prepare in advance, organizing what food to serve, how to serve it and when to beginning cooking them. A big party that involves over 50 guests may require you finding an affordable and quality caterer.

In addition to finding a good quality caterer you should also take into consideration the dietary needs of your guests. Some may be vegetarians, whilst others may have allergies. When selecting the foods, you should try to cater for all, allowing for a wider selection of foods including veggie based foods, nut-free products, wheat free and gluten free products, sugar free range, fruits, biscuits etc. This can be organized and drawn out earlier on by the host getting an idea of how much to order.

Party foods are normally finger-based and are not usually in the form of meals unless you are hosting a dinner party. Typical UK party products for children may include hard boiled or pastille sweets, along with fun toys and other manual entertainment items (bubbles, sparklers, poppers etc) which children tend to have at birthday parties. Holding a birthday party for your child can be even more difficult than holding an adult birthday party, as there is usually a large group of children to entertain, with music or separate entertainer.

Party products that are packages are better used for children's parties because they contain all of the items needed for giving out goodie bags and for decorating the venue. All that is need is the food and the external entertainment.

Grandma's Cinnamon Biscuits For Breakfast, Brunch Or Dessert

2011-01-24T04:19:00.001-08:00

Grandma's Cinnamon Biscuits are a great breakfast treat. They are especially good on weekends and holidays when you want to enjoy the smell of them baking then linger with a good cup of coffee, tea, hot chocolate or even milk and the tasty treats. They would also be great for a special brunch, just remember to keep them warm until time to serve. And what could be better after dinner than a warm biscuit with the touch of cinnamon. This versatile recipe is sure to find a place in your home.

Grandma's Cinnamon Biscuits

2 cups all-purpose flour, sifted
1 tbsp baking powder
1 tsp salt
1/4 tsp baking soda
1/4 cup vegetable oil
3/4 cup buttermilk
1 stick butter, softened
3/4 cup granulated sugar
1 tsp cinnamon
1/4 tsp cardamom
1 cup milk, optional

In a medium bowl, combine flour, baking powder, salt, and baking soda; mix well. Stir in the vegetable oil. Add buttermilk and stir just until blended. Knead the dough on a lightly floured surface until smooth. Roll dough into a 15 x 8-inch rectangle. Preheat the oven to 400 degrees. Lightly grease a 9-inch round cake pan.

Spread the butter over the dough. In a small bowl, combine the granulated sugar, cinnamon, and cardamom and mix well. Sprinkle this mixture over the butter. Roll up the rectangle, jelly roll style, starting from one of the long sides. Pinch the seam to seal. Cut the roll into 1 1/2-inch slices. Arrange the slices, cut side up, in prepared cake pan. Bake at 400 degrees for about 15 to 20 minutes until lightly browned. Remove from the oven and pour the milk over the top, if desired. Serve hot.

Note: You may omit the cardamom if you wish. The cardamom adds a Swedish touch to these tasty breakfast treats.

Enjoy!

How to Make Perfect Buttermilk biscuits

2011-01-23T04:00:00.001-08:00

As a small child, I can remember sitting at the kitchen table and watching my grandmother make homemade buttermilk biscuits every Sunday morning. I loved to sit there and listen to her sing, as she would lovingly roll out her dough.

I could hardly wait until I was old enough to help her and that day finally came when I was about 7 years old. Finally, I could get in on the baking action. Over the years, I learned to make the perfect buttermilk biscuits which to this day, brings back wonderful memories of my now deceased grandmother.

Here are some important tips that I learnt along the way.

Biscuits will be crisp on the outside and flaky in the center if you roll the dough thin and fold it over once before cutting them out. They'll also split open easily when you're ready to butter them. I think they taste best with pure butter and not margarine on them.

To reheat biscuits, put them in a well-dampened paper bag, twist it closed and put in a 300º oven for several minutes or until warm.

When it comes to baking, if you bake them in a pan with sides and put them close together, you will get soft-sided biscuits. If you bake them on a flat cookie sheet and space them apart, you will get crustier biscuits.

Homemade Buttermilk Biscuits

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/8 cup granulated sugar
1/2 cup solid shortening
1 envelope dry yeast
1/4 cup warm tap water
1 cup buttermilk

In a glass measuring cup, dissolve yeast in warm water. In a large bowl, combine all of the dry ingredients and then cut-in the shortening. Stir in the buttermilk and yeast/water mixture. Refrigerate dough for 10-15 minutes. Roll dough out on a floured cloth or dough board and cut with a round biscuit cutter. Place dough on a greased cookie sheet. Bake in a 350 degree oven for 10-12 minutes or until lightly browned on the tops.

Short Crust Pastry and Biscuits

2011-01-22T02:00:00.001-08:00

The light, crispness of short crust pastry depends very largely on how it is made and baked. Coolness of ingredients and very light handling with the fingertips are necessary for good results. The fat must be rubbed in until no lumps remain and the flour looks like fine breadcrumbs. The hands should lift the flour up well above the mixing bowl so that air is incorporated into the mixture.

The addition of the liquid is very important. It should be added all at once and mixed in very quickly with a knife or table knife. The gradual addition of water is a pastry irregular texture. In rich pastries or cookies where egg yolks added, if the egg yolk with water before meals, otherwise they are mixed evenly, and this will be mixed with strips of dough into hard results.

Dough should hold together freely and leave the bowl clean. It must be turned on and knead very lightly. This is done by bending the edgesthe center very lightly, using only the fingertips, to get a smooth, even dough. The dough should then be rolled with short, light strokes. Poor rolling will give hard pastry. Very little flour is needed for dredging the pastry board and rolling pin to prevent sticking. If too much flour is used for dredging, the proportion of fat to flour will be altered and this will cause the pastry to be dry and hard. Always roll with straight forward strokes, rolling straight away from you and straight towards you. To keep the pastry a good shape and also to prevent sticking, lift the pastry on the rolling pin and turn it a quarter ways round, i.e. turn the pastry so that the sides become the top and bottom. Never turn pastry upside down to roll it on both sides. This will make the pastry tough.

Pastry can be cut with a sharp, floured knife, cutting with clean strokes without dragging the pastry, or with floured cutters. Use plain cutters for savories and fluted cutters for sweet dishes. After cutting and shaping, let the pastry relax for at least 10 minutes in a cool place before cooking it. This allows the gluten which has been stretched in the making and rolling of the pastry to relax. If this is not done, the stretched pastry will shrink badly during cooking.

Bake pastry in ungreased trays. Greasing is unnecessary as pastry is firm dough containing a fair amount of fat which will prevent sticking. Pastry to be baked should be glazed with beaten egg or beaten egg mixed with water or milk. Glaze only the top part of pastry, never the cut edges. Bake in the top part of a hot oven (425ºF for 15 minutes) to allow the pastry to set. The temperature is then reduced to 375ºF so that the pastry will cook thoroughly without over browning.

Pastry to be fried should be rolled thinner than pastry to be used for baking. The frying must be done slowly in lightly smoking oil so that the pastry will cook thoroughly. Quick cooking of pastry will cause the pastry to brown too quickly before the pastry is cooked thoroughly.

Reason for Unsuccessful Pastry:

1. Tough and hard pastry
(a) The fat was melted while rubbing in.
(b) The pastry had too much water added to it with the result that more flour had to be added, so the proportion of fat to flour was upset.
(c) The pastry was kneaded and handled too much.
(d) The rolling was too heavily done.
(e) The pastry was rolled on both sides.
(f) The pastry was cooked for too long in an oven that was not hot enough.

2. Crumbly pastry
(a) The pastry was made with the wrong proportion of fat to flour. Too much fat was used, resulting in a pastry that is too rich.
(b) The pastry was mixed with insufficient water to bind it well.
(c) The pastry was over handled and had oiled.
(d) The pastry was rolled out with too much flour used for dredging.

3. Blistered pastry
(a) The fat was not well rubbed in.
(b) The water was added too gradually.
(c) The pastry was not kneaded sufficiently to blend the ingredients sufficiently and to distribute the air evenly.
(d) The pastry was cooked too near the top of the oven which was too hot.
(e) The pastry was fried in oil which was too hot.

4. Shrunken and badly shaped pastry
(a) The pastry dough was too soft.
(b) The pastry was stretched during rolling.
(c) The pastry was stretched during shaping or lining.
(d) The pastry was badly handled and poorly shaped.
(e) The pastry was not left to relax before cooking.

More Southern Cooking Techniques

2011-01-21T01:00:00.001-08:00

I know this first technique may sound unrelated to Southern Cooking , but you will see the connection as we proceed. Here is the first tip, which should be applied to all your recipes, not just Southern Cooking.

The Chinese figured this out long ago. Combine sweet and sour in your cooking. That is, in a dish that is intended to be sweet (deserts), add a pinch of salt, vinegar or hot spice. In a dish that is intended to be sour (not sweet), such as vegetables, chili, meats, add sweet. I prefer syrup or molasses rather than regular sugar to add sweetness.

As an example, in Southern Recipes, I add a teaspoon of molasses to greens (turnip, collards, mustard), green beans and breakfast gravy. One exception to the adding sweet to sour is in cornbread. If you want real Southern cornbread, never put sugar in it. Sorry, that is not cornbread, it is cake (or Yankee cornbread.) I also add a teaspoon of regular sugar to my cole slaw and chili.

Likewise, in all deserts I cook I add a pinch of salt. You are probably aware that most desert recipes call for this anyway.

I have discussed the next technique at length in my other articles and on my websites, but it is so important I want to repeat it here. You must use cast iron cookware for most Southern dishes, especially cornbread. First, it is the traditional way to cook Southern. Additionally, the cast iron transfers heat unlike any other material, making it uniquely suited for Southern dishes. So, please use cast iron.

This next technique is employed in many Southern recipes. Southerners use cornmeal in many fried dishes to coat the food. This produces a crunchy texture and adds flavor. When frying chicken, coat (batter) the chicken in flour, but add cornmeal to the flour mix at a 3 to 1 ration. In other words 1/4 cup cornmeal to 1 cup flour. Also, fried okra should be coated in a pure cornmeal mix (with salt and pepper, no flour.) Here is the point...experiment a little. When a recipe calls for flour or just because you have always cooked it that way, try substituting cornmeal for flour.

Here is something I remember from my grandmother's kitchen. She was a great cook of traditional Southern food. She made the best biscuits I ever tasted. At first, I thought it was her recipe, until I found out there was nothing unusual about it (I think she got it off a bag of flour.) It was not the ingredients that made them so good. It was the size of the biscuits. I always knew she made bigger biscuits than I was use to but I did not make the connection until after I found out her secret was not the ingredients. Larger biscuits will have more of the soft insides and a larger area outside for the brown crust. They are especially good with gravy or anytime you will be using a sauce. Here is what she did. She rolled out the biscuit dough to about 3/4 inch thickness. Then she used a biscuit cutter that was a little over 3 inches in diameter (who knows where she got it...it was probably a hundred years old.) The results were some large, fat biscuits. A word of caution if you use this technique for your biscuits, do not make the dough over 3/4 inch thick. You may think that if 3/4 inch is good, then 1 1/2 inches should be better. Not so. The 3/4 inch rule seems to be the optimum for Fat Biscuits. If you make them much thicker the tops will crack and they will have a doughy flour taste. So, if you are one that has always made slim 2 inch biscuits, give these a try. And, try out the other techniques mentioned for real Southern Cooking.

Do You Know How Many Ways There Are To Eat A "Cat Head Biscuit"?

2011-01-19T22:38:00.001-08:00

A time honored Southern tradition, the infamous "Cat Head" biscuit has become as much an icon of southern cooking as fried chicken. Just say the words "Cat Head Biscuits" almost anywhere in the South and you will instantly conjure up memories childhood and of mouthwateringly delicious meals.

Born of humble beginnings, the "Cat Head Biscuit" was never anything fancy. Just a few simple ingredients, usually mixed and "patted" out by hand, these delicacies bring back wonderful memories like no other food can.

What makes a "Cat Head Biscuit" so special; it's just a biscuit after all, right? I can't honestly say why they are loved so much or why just the mention of the name sparks such comforting memories. Maybe it's the thoughts of our mothers and grandmothers standing in hot kitchens, over wood burning stoves, lovingly preparing food for their families or maybe it's that first bite fresh from the oven. This is the very definition of "Comfort Food". From that first savory taste of butter as you bite through the crispy crust to the soft, warm inside; you know you are in for a real treat!

As in days gone by, the "Cat Head Biscuit" is enjoyed with almost every meal. In fact this versatile bread can easily be eaten in a different way with every meal or become a meal in itself.

Here are just a few ways to enjoy them:

Aside from the usual biscuit filled with various homemade jams and jellies, we sometimes eat them hot from the oven, filled with a generous amount of brown sugar and butter. The butter melts over the brown sugar and creates a breakfast food that no store-bought brown sugar and cinnamon toaster pastry can even touch. This is what my grandmother would fix me for breakfast as a child.

Split open or torn into small pieces and smothered with one of the delicious southern gravies such as Chocolate Gravy, Sausage Gravy, or one of the homemade fresh "Fruit Jams".

Not much in the world of food is as good as a sandwich made out of a big ol' "Cat Head Biscuit" with a large slice of a ripe, red tomato and a little salt or with a slice of pork tenderloin or ham.

"Cat Head" biscuits also make great desserts when served warm and covered with your favorite berries, ice cream, and whipped cream. This is also a very easy way to make a wonderful strawberry shortcake.

Another way I remember eating them was to cream butter and honey or butter and molasses together and spread over the hot biscuits.

The list goes on and on. Bake up a big ol' batch for yourself and you will find that the "Cat Head Biscuit" is one of the most versatile and delicious foods ever to come out of your oven.

Cat Head Biscuits (as big as a cat's head)

2 cups of flour

1/4 teaspoon of baking soda

2 teaspoons of baking powder

1 teaspoon of salt

5 tablespoons of lard or shortening

About 1 cup of buttermilk

Sift the dry ingredients together and cut in the lard or shortening. Add enough buttermilk to make a soft dough. Pinch off about a lemon-sized ball of dough for each biscuit and pat out with your hands. Bake for 12 - 15 minutes at 450 degrees or until the tops are golden brown. Remove the biscuits form the oven and rub butter on the tops of the hot biscuits to coat.

Note: This article may be used freely as long as the "About The Author" resource box at the bottom of this article is included and links remain intact.

Chocolate chip cookies

2011-01-18T22:19:00.001-08:00

There are many types of desserts. Including wafer, digestive crackers and chocolate. Chocolate, cookies are a favorite among children. If you want to do this then get a recipe for cookies recipes are available. A simple recipe for making cookies, the cookies get this done very quickly.

It 's a known fact that chocolate, cookies brighten your mood. If you're sad, we love you with one or two of these andBlues will be gone. If you decide to go with something extra yummy, the ones that make Belgian chocolate. They can be a pretty penny, but the tongue will thank you.

In fact lie with creamy Belgian chocolate in Belgium. It could be white chocolate, milk chocolate or dark chocolate. Here you can find suppliers of these delicious products around the world.

Chocolate, sweet biscuits are quick and delicious. They can be taken without shoes and with minimal heating. If youall recipes for cookies in hand, you may not know what to use it. In such cases, you may flip a coin or go with your gut. Most of the available recipes are good.

The biscuits cheese is another popular variety of baked delights. Including cheddar cheese, cookies are really cool. Take some 'preparation. to me it's nothing like the sheer joy of chocolate chip cookies. - But they suggested Prozac and beat pizza if you want to staywith the rhythm, you have your daily dose of chocolate, biscuits and live it.

Cream Biscuits - a recipe for 200 years, still knows well

2011-01-17T21:19:00.001-08:00

Cream biscuits back to the founding of our country and I'm really a food landmark. One reason for their existence was that the variety of food in those days was extremely limited compared to what we have today. People were too many different things with what they had and they had to do more milk and cream in her family cow.

These are especially good as a sauce for chicken pot pie and when it's time to take a sausage very well make the sauce,biscuits and gravy to make a new recipe plateau.This makes about 18 biscuits, depending on how many messages you can save up to make more biscuits.

4 cups flour
2 teaspoons salt
1 teaspoon freshly ground pepper
3 tablespoons baking powder
2 cups plus 3 tablespoons cream

Sift all dry ingredients in a large bowl and a depression in the center. Add two cups of cream at once and stir with a large spoon until the dough is smooth.Scratch on a floured surface, flour your hands and knead for a minute. Pat the dough into about 1 / 2 inch thick.

With a two and a half cookie cutter thumb (make a glass with a similar measure), cut round biscuits and place on a baking sheet. If the hand-stick, cover with aluminum foil first. You have scraps of dough left, so get together, roll into a ball and pat down and start all over again.

Brush the tops of theThe cookies with the remaining 3 tablespoons of cream and bake 375 degrees for about twenty minutes, or until it's gone well and they are golden brown. Temperatures vary much more than a good idea to keep and eye on them after about 15 minutes.

It is a habit for more than 200 years that the burden of cooking the first biscuit with butter when removed from oven. For a critical examination of taste, of course.

As a home-made sandwiches and biscuits suitable for diabetics

2011-01-16T21:00:00.001-08:00

Here are some recipes for homemade bread, which are simple and the best part is that the diabetic in your family can enjoy, too. The Easy No-Knead Dinner Rolls are as the name implies. They are easy and taste delicious. The mixed Biscuit Wedges are a great way to demonstrate your skills and your bread bakery jellies and jams. (Store bought jams and jellies are good, too!)

NO EASY DINNER ROLLS mix

2 pkgs dry yeast

2 cups hot water

1Egg, beaten

1 / 3 cup sugar

1 / 3 cup Splenda Granular

1 / 3 cup shortening

2 teaspoons salt

6 1 / 2 to 7 cups flour

melted butter for brushing the hot sandwiches, optional

The yeast in warm water, stir in the egg. Add sugar, Splenda, shortening, salt and at least 6 1 / 2 cups flour. If the mixture seems too thin, add flour until another 1 / 2 cup. Cover dish with foil and refrigerate for 2 hours. Located in rolls and a pan that has beenwith nonstick cooking spray. Cover pan with a towel and a warm place, allow 1 to 1 January / 2 hours. Bake at 400 degrees for 10 minutes or until golden brown. Immediately after removing from oven, brush with melted butter.

Note: Sprinkle buttered with cracked black pepper or sesame seeds for a unique touch.

Impastato COOKIE WEDGES

2 cups flour

2 1 / 2 teaspoon baking powder

1 / 2 teaspoon baking powder

1 tablespoon Splenda granular

3 / 4 cupButter

3 / 4 cup low-fat buttermilk

In a medium bowl, combine flour, baking powder, baking soda and corn, stirring to mix Splenda. With a pastry blender cut the butter mixture resembles glass shot. Add buttermilk, stirring just until moistened. Turn the dough and knead on a floured work surface and from 8 to 10 times.

Divide the dough into three parts. Gently shape each third into a ball, place 2 inches apart on a type of baking paper. Flatten each ballin a circle 1 inch thick, the score of each circle into four wedges. Bake at 400 degrees for 10 to 15 minutes or until golden brown. Separate into wedges and serve warm with butter, sugar-free jams and jellies, etc.

Have fun!

Stevia and Its Nutritional Values

2011-01-15T20:57:00.001-08:00

Not only does stevia rebaudiana contain no calories whatsoever, it also has beneficial effects when it comes to fat absorption and blood pressure. Additionally it has carbohydrates, proteins, vitamins and minerals.

There are no stevia side effects of any kind, nor have mutagen or any other effects proven to be harmful. 1 cup of sugar equals 1 1/2 spoonfuls to 2 spoonfuls of the fresh stevia plant herb or 1/4 tea spoonful of the refined powder.

Numerous tests have stated its antibiotic properties, especially against E.Coli bacteria, staphylococci aureus, and Corynebacterium diphtheria as well as Candida Albicans, which usually produces vaginitis.

The plant's sweet flavour can be accounted on a glucoside called stevioside, composed of glucose and rebaudioside.

Stevia in the raw is 15 times sweeter than sugar and stevia extract is 100 to 300 times sweeter than sugar.

It doesn't affect sugar in blood levels, on the contrary, several tests have shown its hypoglycaemic qualities and it does improve its glucose tolerance-which is why is has been suggested to diabetic patients.

Stevia is also relevant to weight loss, not only because it will help you decrease your calorie intake but also because it does cut down sweet cravings.

Stevia has also been associated with blood pressure control properties as it has a diuretic, cardiotonic effect, thus regulating heartbeat and pressure.

It can be dissolved in water and then used in drops or teaspoonfuls.

It can actually be used in any recipes, cereals, baked food, cookies and biscuits. beverages or any other food preparation.
Stevia can be found in healthy-food stores in the shape of powder or in its natural form.

Click here for the top rated Acai Berry product from a reputable vendor. The health benefits of stevia are great!

How to Get Rid of Belly Fat - Exercises That Make the Difference!

2011-01-14T18:39:00.001-08:00

We thought that you needed only three things to get rid of belly fat -, exercises and drills! But who has tried this approach knows that this is more than that. You need to combine the right diet, the types of operation with a healthier, more muscle when people want the chance to see the abdominal.

Many of us think that they do endless sit-ups or crunches to get rid of belly fat - exercises that are extremely unlikelywork. If your objective is to have visible abs, you need to reduce your body fat level, but so-called spot reduction (i.e. removing fat from one part of you body by exercising that part) doesn't work.

Your genetic make up controls where your body stores its fat. There is nothing you can do to change it. And many of us have the particular body type that stores fat first around the waist. That's the first place to put weight on, and the last place for it to come off.

The good news is that you can do something to get rid of belly fat - reduce your overall body fat level. Only when you have less than 10% body fat for men or 14% for women will anyone get to see your abdominal muscles.

If you've ever been on a diet before (and who hasn't?) you may be thinking that it sounds rather difficult to get down to those levels of body fat. After all the average body fat for men is around 25%, and for women around 35%. So what can you do that will actually work?

First thing - forget dieting. It doesn't work long term, even if you do lose some weight to start with. And depending on which diet you choose, you may actually be making things worse. For example, if your diet causes your body to go into 'starvation mode', it will start burning up muscle instead of fat. This causes your metabolism to slow down, so you use up even less fat. This approach just doesn't work.

So, to get rid of belly fat, exercises are going to be the key. You will need to:

Do some exercises to increase your muscle mass. This boosts your metabolism, which helps you to burn more calories, even when you are not exercising. And developing a bit of muscle tone makes you look and feel better.
Do some cardiovascular exercise. For long term health this is essential, and it helps to further increase the number of calories you burn, getting rid of that stubborn belly fat.
Control your diet. I don't mean going on a conventional diet, as we all know they does not work. But be sure to eat enough of the right things, cut the bad things and have a good balance between carbohydrates, proteins and fats. Get one of these wrong and you can increase the chances of achieving the sexy toned body, trying to ruin you.
Get motivated them. Really this should first of all, as you will not be ready for the sacrifices necessary to be good for the transformation of the body without justification. Fortunately, you can manipulate your thoughtsprocesses to make it much easier to get (and stay) motivated. Simple things like deciding what your ultimate goal is before you start. Thinking about that goal, and how good it will feel when you've achieved it, when you need a bit more will power. Or even just thinking about the harm that you will do to your goals if you eat that extra biscuit or stay indoors asleep when you should be jogging.

Transforming your body is not something you can do by dieting. By definition, a diet lasts for a certain period of time, then what? You change back to your old habits, and guess what happens to your waistline.

If you want to get rid of stomach fat, you will need to change the way that you act forever. Fortunately, it's not as difficult as you might think, and once you've got into the habit it is easy to keep up with your new lifestyle every day.

Pros and Cons of the Cookie Diet

2011-01-13T18:19:00.001-08:00

You may be amazed at the thought of hogging on cookies, like the commercial shows its models doing, to shed flab and if it actually did, what a wonderfully yummy way to shape up!

However, market reports about thyroid patients following the cookie diet created by Dr. Siegal suggest that these individuals with serious weight related disorders could lose weight by sticking to a simple biscuit binging method that is light to digest.

All of Hollywood seems to be fascinated by the cookie diet that claims that a significant amount of weight can be shed by going on it (30 pounds in 8 weeks) - enough to grant it a fantastic fan following like no other diet plan has to date enjoyed.

After all, most people given a chance to be kids at heart would love to swap shopping for standard dietary inclusions and cooking regular meals, in favor of a treat like cookies.

Additionally when a plan like this mentions weight loss of minimum 15 pounds up to 30 pounds a month, which could transform a borderline obesity case into an average individual minus the painful and expensive results gained by methods like liposuction using laser treatment or even hypnosis, it does sound attractive.

As a basic overview, the cookie diet involves eating this low calorie form of diet-friendly biscuits comprising 150 calories with 5 grams of protein and 25 grams of carbs to a mixture containing 8 grams of sugar to 4 of fiber. Thus, not only are they great calorie-cutting meal substitutes but since they are also available in many flavors ranging from chocolate chip to oatmeal combined with raisin and lemon variety, they pack in the essential vitamins and mineral counts for everyone looking for a pro-wheat biscuit treat in place of standard refined flour and additives. These cookies are enriched with the goodness of milk, eggs and soy for providing wholesome goodness to people keen on losing weight.

Though, its creator emphasizes that these cookies should be used as part of a low-calorie diet plan, which should be combined with a regular exercise routine for best results. Thus, it is the restricted calories recommended for people opting for the cookie diet in place of regular food that works for quick weight loss.

The downsides to the cookie diet include allergic reactions to those intolerant to wheat and a considerable soy count that is not advisable for men. Also, doctors advise against giving up the goodness of regular meals for any number of cookies, which could compel you to lose out on essential nutrients. (4 cookies is the recommended daily intake for dieters). These also contain appetite suppressants in significant amounts in the coconut, chocolate and raisin flavors and can only be purchased from selected outlets, for example fat loss clinics (5 Florida based ones and 1 located in Montreal), which is a big disadvantage as it limits access to these miracle weight loss bikkies for takers who can afford the $400 per month fat loss program these are a part of.

On the upside, the oatmeal plus raisin flavor is a great taste and cool choice for dieters, who never had such a tasty treat by way of weight loss options. It consists of 800 calories and thus, fulfills the body's need for losing weight fast without compromising on regular eating habits since it is intended to work for short time periods for specific weight loss needs.

Dog Training Success Is A Matter Of Belief in Yourself (Whereas Biscuits And Titbits Are Just Tools)

2011-01-12T18:00:00.001-08:00

Yesterday I had the pleasure of watching a famous Dog Trainer on TV and what I saw did shock me.

Here is the case:

An elderly couple owns a sweet Maltese bitch who is anything but obedient. She created havoc when somebody comes to the door, ran out of the house when the front door was opened and did not take any notice of her owners commands.

The Dog Expert taught his clients to train their dog to come when called by giving her titbits as a reward. He instructed them to take all her toys away and treat her like a dog and not spoil her like grandparents should spoil their grandchildren.

When the expert and the tv team returned to their house to see what had been accomplished he found that matters had improved greatly.

The bitch now comes when called, she waits at the door and does not pull on the lead anymore so obviously his advice had been good and they had managed to follow his directions.

So what was it that send shivers down my spine?

During the interview the lady said:

"I give her a titbit every time she comes because I am afraid that if I do not she will notice and not come anymore."

Now being the Psychologist I am I know there is something seriously wrong with rewarding an animal every time it does as it has been told.

The rule for reward based training is this:

To build up a wanted response, reward very time the response is being shown.
Once the behavior has been learned reward only intermittently, i.e. once in three or four instances.

This reward schedule makes it less likely that the behavior will be unlearned again.

If you reward every time the behavior is more likely to become extinct when not rewarded any more.

But that was not what grabbed me.

It was the simple fact that her owner thinks her dog will only be obedient if she gets material rewards all the time.

This Lady obviously thinks so little of herself as a loving person that she wrongly assumes she can only reward her dog by feeding it.

She projects this lack of self confidence onto her dog which in turn enforces the unwanted canine behavior. She will never be sure of her dog's obedience because she thinks she needs an external help in the shape of titbits all the time.

What she and her bitch need to learn is that it is fun to be with Mummy and that Mummy is the most important person in the world, apart from Daddy of course AND that it is a great pleasure to come to Mummy when called.

Part of that pleasure can be getting a little something to eat once in a while but getting some food should not be the motivator for coming to Mummy and Daddy in the long run.

The mistake the Expert made was not to teach his clients how to be No I in their dog's life and thus teaching them to depend on external rewards.

The result is that the couple is still not in control of their dog's behavior because they have not convinced her to turn tot them for guidance and support. All she is looking for now is little pieces of meat, cheese or biscuit.

Teaching your pet good manners is greatly aided if you feed him titbits as rewards but in the long run your loving voice and touch should be enough to reward him for being a Good Dog.

Never forget to praise your dog when he has followed your wishes but don't rely on feeding him every time. You are his caretaker, you are his beloved person and you are NOT a biscuit producing machine.

Remember:

Your dog and you are a team and you are the person who is responsible. Your dog can only respect you and trust you if you respect yourself!

Chicken Biscuits Recipes - Easy & Quick To Prepare!

2011-01-11T16:20:00.001-08:00

These chicken biscuits recipes are quick, easy and delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for some chicken biscuits recipes:

>> Chicken Biscuit Casserole

1 biscuits (tube or fresh)

1 can peas (8 oz.) canned

1 freezer bag jumbo

1 onion chopped

1/3 cup cold water

2 garlic cloves sliced

3 cups chicken broth

3 cups chicken cooked and cubed

3 tablespoons cornstarch

4 carrots sliced 1 thick

4 stalks celery sliced 1/2 thick

8 ounces mushrooms halved

Bring chicken broth to a boil; add carrots, onions, celery, mushrooms and garlic; simmer 10 minutes. Add cubed chicken meat and peas; simmer 5 minutes more. Mix cornstarch with cold water in measuring cup; add slowly until chicken mixture has consistency of gravy. Remove from heat; cool. To freeze: pour into round casserole dish (2-qt capacity). Cover with aluminum Movies, flash freeze, then wrap in jumbo freezer bag.

To prepare: thaw casserole before cooking. Put in oven at 400 degrees for 25 minutes. Remove from oven and place uncooked biscuits (or a "tube" or scratch my family enjoys their "chicken biscuits cut with a cookie shaped like a chicken), slightly overlapping in circles on top of casserole. Back to cook 20 -25 minutes longer, until mixture bubbles and biscuits prepared.

>>Chicken, Cheese And Biscuits

1 1/2 cups skim milk

1 cup carrots, canned

1 cup green beans, canned french style

1 small pkg canned biscuits dash pepper and salt

1 teaspoon chicken bouillon

1 teaspoon margarine

1/2 teaspoon dry mustard

1/4 cup onion chopped

2 tablespoons flour

4 ounces cheddar cheese

8 ounces chicken breast baked and diced

In small saucepan, sauté onions until tender. (Use dollop of margarine and water.) in 3 quart saucepan, heat margarine over medium heat until bubbly and hot. Add flour, mustard and stir quickly to combine thoroughly. Stirring constantly, gradually add milk, continue to stir and cook until smooth. Add broth mix and pepper and mix well. Reduce heat to low and cook, stirring occasionally, until mixture is thick, 5 to 10 minutes. Add cheese and cook, stirring until melted.

Add chicken and vegetables and continue cooking until chicken and venerable are heated through. Preheat oven to 400 degrees. Spray casserole dish with non stick cooking spray and pour chicken mixture into dish. Separate each biscuit into two layers of dough. Arrange on top of chicken mixture. Bake until biscuits are golden, 7 to 10 minutes.

That's it for today! If you want more chicken biscuits recipes, be sure to visit us today at:

Why You Can't Stop Eating Snacks

2011-01-10T14:00:00.001-08:00

A client once sent me an email, telling me how she was a 'biscuit-aholic' and that she just couldn't stop eating them - it was like a strange force compelling her to do something she knew she shouldn't. Do you ever have the thought 'I really shouldn't be doing this' but carry on doing it anyway? Lots of people have that feeling - particularly when dealing with food. So when you feel as if you are on autopilot, and are continuing behaviours you know are bad for you, how do you stop? Although it may seem extremely difficult to make these changes, it is often much easier than you might think.

The first step is to recognize what you earn from your behavior: is relaxing? Would you remain silent? Comfort in times of stress? If you understand why you have a penalty, say, constantly nibbling snacks and you can begin to address the underlying causes.

The second step is to recognize what makes you turn on the cookie box and look objectivelycause and effect: is it dealing with the bills? The in-laws? Your job? If you understand the WHY and the WHAT you can plan to do something about it.

The third and final step...TAKE ACTION! It doesn't have to be huge or radically life changing, but if you take a small step towards a simple goal you've made a start. Each time you successfully walk past the crisp packet you are one step closer to conquering your addiction.

If you can manage to distract yourself from the chocolate digestives for the length of time it takes to fill in the crossword, or brew a cup of tea then you have succeeded! Most people fail simply because their initial goal is too ambitious, and this inevitably reinforces a cycle of failure, making it less likely that they will try again. But once you've succeeded in a small way, reaching more ambitious targets will become easier and more intuitive for you.

If dealing with stressful situations involves emptying the biscuit tin, find another activity to distract yourself. Remember; it's not hunger, it's solace. If you have been seeking comfort in the crumbs of a crisp packet think of something else that calms you - a walk around the block is both diverting AND healthier.

In order to take control of your habits and transform your life, simply follow these three, easy steps for successful and positive change: understand WHY you snack, identify WHAT causes you to open the packet and make the decision to CHANGE your habits through small, easily achievable goals.

Good luck!

Cream Biscuits - A 200 Year Old Recipe That Still Tastes Good

2011-01-09T13:57:00.001-08:00

Cream biscuits go back to the founding of our country and are truly a historical food icon. One reason for their existence was that the variety of food available in those days was extremely limited compared to what we have today. People had to do many different things with what they had and they always had milk and cream from their family cow.

These are especially good as a topping for Chicken Pot Pie and, if you take the time to prepare a really good sausage gravy, will elevate biscuits and gravy to a new plateau.This recipe makes about 18 biscuits, depending on how many scraps you save to make more biscuits.

4 cups flour
2 teaspoons salt
1 teaspoon freshly ground pepper
3 tablespoons baking powder
2 cups plus 3 tablespoons heavy cream

Sift all the dry ingredients into a large bowl and make a well in the center. Add the two cups of cream all at once and stir with a large spoon until a smooth dough is formed. Scrape out onto a well floured surface, flour your hands and knead for one minute. Pat out the dough to about a 1/2 inch thickness.

Using a two and one half inch cookie cutter (a glass with a similar measurement will do), cut out the biscuit rounds and arrange them on a baking sheet. If the sheet is non-stick, cover it with aluminum foil first. You will have dough scraps left so gather them together, roll them into a ball, pat them down and start all over again.

Brush the tops of the biscuits with the remaining 3 tablespoons of cream and bake in a 375 degree oven for about twenty minutes, or until they are nicely risen and golden brown. Since over temperatures vary widely it's a good idea to keep and eye on them after about 15 minutes.

It is a custom, dating back over 200 years, that the cook gets the first biscuit loaded with butter as soon as they are taken out of the oven. For a critical taste test of course.

7 Rules for a perfect Biscuits From Scratch Everytime - Plus 1 Great Buttermilk biscuit recipe

2011-01-08T13:19:00.001-08:00

Making cookies is not an exact science, but requires some basic tips and techniques that make it work properly. Take any recipe for any cookie you have (see below), these 7 simple rules apply to this recipe, and there will be a perfect home-made biscuits scratch every time.

1) Use a good little amount of gluten, wheat flour.

2) The flour of themselves, then sift again with other dry ingredients in the recipe. This creates the perfectEasy for your biscuits.

3) The Flake, textured cookies are best when you are as fat lard in the cookie recipe. If you do not feel good about the shortening with the bacon for all cookies, try using half and half vegetable fat. But not all vegetable oils in any cookie recipe.

4) Chill the bowl and fat are used, and work quickly to keep the fat melts. Each wheat flour should be covered in grease to prevent the flourGluten from the water-activated. When you activate the adhesive, you end up with a hard, heavy biscuit.

5) Buy a good biscuit cutter, which makes a nice clean cut. It should also allow air to escape the (open top), cookies allow them to thrive.

6) Pat the cookie dough only once. Re rolling causes the gluten-free pasta dough recipe for cookie string, which is very heavy, dense biscuits.

Bake 7) For uniform, turn thePan for about one point during the cooking. If cooking more than a tin of biscuits at a time, switch the positions of the pots.

Before baking powder was ever invented, cooks have always used buttermilk biscuits. This would help them grow. Although it still operates today, people go more to the taste of butter milk deliveries for his ability to the biscuit dough can rise.

Buttermilk BiscuitRecipe

Ingredients:

2 1 / 2 cup of wheat flour
1 1 / 2 tablespoons sugar
2 teaspoons baking powder
1 / 2 teaspoon salt
1 / 2 teaspoon baking powder
3 tablespoons lard, chilled
2 tablespoons vegetable shortening, chilled
1 cup chilled buttermilk

Directions:

Place the rack in the center, and preheat the oven to 450 degrees Fahrenheit. Grease a baking sheet.

Sift the flour, then sift together all dry ingredients in a large bowl. formed with a fork or pastry blender great, stir in vegetable shortening and bacon fat to a meal.

Stir in the buttermilk and pour the ingredients until dough is sticky.

Flour your hands and a pastry board or work surface. Turn the dough and knead gently, only 4 to 6 times. Pat the dough until about 1 / 2 inch thick.

Cut the dough with a round cutter 2 to 3 inch round biscuit or cookie cutter.

Move> Biscuits on the baking sheet, arrange it so that only hard together. Bake cookies for about 10 minutes, or until golden brown in color and are raised (Remember to turn the sheet halfway through cooking).

Serve the biscuits warm with butter to coat.

Cake and brownie recipes

2011-01-07T12:20:00.001-08:00

Try this simple and easy recipes for cakes and biscuits. It 's amazing how little time it takes to prepare the curry puffs satisfaction of favorites, like cheese cake, coconut cake, biscuits, peanut, coconut biscuits, peanuts, and puffs .

Cheese Cakes Recipe

Pasta:
4 ounces flour
2 ounces margarine
1 tablespoon raspberry jam
cold water
Batter: -
2 oz flour, castor
Sugar and margarine
1 egg
½ teaspoonBaking powder
½ teaspoon vanilla

Method:
1. The flour for the dough in a bowl rub in carrying margarine and pasta.
2. Roll out the dough 1 / 10 "thick and cut into slices with a serrated knife. Make 10-12 laps.
3. Line Patty tins with rounds of dough and set aside to relax.
4. Cream margarine and sugar for cake mix for a few minutes.
5. Add in beaten eggs slowly and beat well.
6. Add invanilla.
7. Together the flour, baking powder and fold into the cream mix.
8. Put some 'jam in each pastry case and spoon the cake mix on it.
9. Bake at 400 º C for 20 to 25 minutes.
10. When the cake is well browned, let them cool on a wire tray before serving on a doily.

Coconut tarts recipe

Ingredients:
4 oz shortcrust pasty
1 tablespoon raspberry jam
Filling: -
2 ozMargarine
Role
Sugar
Coconut
1 egg
½ teaspoon vanilla

Method:
1. Make pastry and line 10-12 Patty cans with him.
2. Cream margarine and sugar until light and fluffy.
3. Whisk the eggs, gradually add the vanilla.
4. Mix the grated coconut.
5. Put some 'jam in each pastry case and cover with the mixture of coconut.
6. Space through the strips of dough and bake at 400 º F20 to 25 minutes.
7. When the cakes are cooked and brown well, cool on a wire tray before serving on a doily.

Peanut Cookies recipe

Ingredients:
4 ounces flour
2 ounces margarine
½ to 1 oz icing sugar
1 ounce of peanuts (slightly roasted, peeled and chopped)
½ teaspoon vanilla

Method:
1. Grease two baking sheets.
2. Put the flour into a bowl and rub the margarine.
3. Sift the ground peanuts. Keep the greatPieces by hand, finely chop the walnuts and flour.
4. Add sugar and mix well.
5. Separate the eggs and add 2 teaspoons water and vanilla, egg yolk.
6. Add enter the egg mixture to the flour and stir quickly a firm dough. Add more water if necessary.
7. The dough on pastry board and roll slightly thick as ...>".
8. Cut into slices or rings with a knife to her throat. Lift cookies carefully with a spatula or a table forpans.
9. Brush top with egg white and brush the remaining peanuts on top.
10. Bake cookies for 15 to 20 minutes in a moderate oven to 350 º F until a light brown color.
11. Cool cookies on baking sheets for two minutes before lifting to a wire tray to cool further. Cookies Store in an airtight jar.

Coconut Cookies Recipe

Ingredients:
4 ounces flour
2 ounces margarine
1 ozCoconut
½ to 1 oz icing sugar
1 egg
1 teaspoon vanilla

Methods:
1. Grease two baking sheets.
2. Put the flour into a bowl and rub the margarine.
3. Add sugar and coconut and mix well.
4. Separate the eggs and add 1 tablespoon water and vanilla to the egg yolk.
5. Add enter the egg mixture to flour mixture and stir in soda.
6. The dough and roll easily on the thickness ...>" â.
7. StingThe pasta with a fork.
8. Divide the dough into rounds or fingers clean and lift it carefully on greased baking sheet.
9. Glaze cookies with egg white and bake in moderate oven at 350 º C for 15 to 20 minutes.
10. If the cookies are baked and a light brown, remove it, leave it for a few minutes before lifting them to cool on a wire tray.
11. Cool cookies in an airtight jar.

Peanut PuffsRecipe

Ingredients:
4 oz shortcrust
3 tablespoons roasted peanuts
3 teaspoons toasted seeds Gingelly
3 teaspoons powdered sugar

Methods:
1. Make shortcrust pasty, roll out to 1 / 10 "thick and cut into rounds with a simple knife.
2. Chop peanuts and mix with sugar and seeds Gingelly.
3. Place an equal amount of filling on each round of pastry, wet edges of dough and fold make it a brothel.
4. Seal the edge ofto be together with a fork or fold the dough over the edge canvas.
5. Fry the peanuts slowly puffs to brown lightly in oil smoke.
6. Drain well and serve on a doily.

Curry Puffs recipe

Ingredients:
4 oz shortcrust
75 grams to 115 grams of meat or shrimp
1 potato
1 tablespoon curry powder
½ onion Bombay
2 onions
few curry leaves
Salt
Oil

Methods:
1. Wash and chop the meat and the shell and chop the shrimp.
2.Peel, wash and dice the potatoes and onion in Bombay.
3. Peel, wash and chop onions.
4. Heat Heat 1 tablespoon of olive oil and chopped onions.
5. Add curry leaves and add the curry powder and 2 or 3 minutes.
6. Add meat or shrimp and a minute or two.
7. Add potatoes, salt, ½ cup of water. Cover and cook until the potatoes are soft and the filling is dry. Season well and the filling to cool on a plate.
8. Make the dough roll1 / 10 "thick and cut into rounds.
9. Place an equal amount of cooled filling on each round of dough, fold the wet edges of pastry rounds curry puffs.
10. Seal the edge of each pastry with a braided edge.
11. Fry the trains will be thoroughly cooked slowly in oil until slightly smoking pasta. Drain well and serve with a sprig of parsley.

Homemade Biscuits The Quick And Easy Way

2011-01-06T12:00:00.001-08:00

Do you remember how good homemade piping hot biscuits are? Maybe your grandmother made them for you in days past but you haven't had them in years. Perhaps your children have rarely had homemade biscuits.

It's time to change that! It's also time to change the way we make biscuits. We no longer have the time to get out the rolling pin and cover the kitchen in flour. But luckily, there is a quick and easy way to go homemade without the homemade time and mess.

Assemble a mixing bowl and mixing spoon, 2-cup measuring cup, set of measuring spoons, and a baking sheet. You will also need a 2 ½-inch metal scoop - the type that has a handle you squeeze to eject the food.

Put the following ingredients nearby: buttermilk, vegetable oil, all-purpose flour, baking soda, baking powder, sugar, and salt.

Turn on the oven to 425 degrees.

Pour 1 cup of buttermilk into the glass measuring cup. Add enough oil to bring the total volume to the 1 ½ cup mark.

Put 2 cups of flour into the bowl. Add 2 ½ tsp. of baking powder, 1 tsp. of sugar, 1 tsp. of salt, and a scant 1/8 teaspoon of baking soda.

Here's the secret of good biscuits - stir to blend, but don't over-stir. Be sure to scrape the sides so you don't end up with pockets of flour.

Fill the scoop, scrape the edge to level the contents, and eject the dough onto the baking sheet. (If you do not have a scoop, you can drop the batter from a spoon.)

Bake the biscuits until they are brown on the top and bottom - about 15 minutes.

Brush the tops with butter.

These biscuits will have a slightly more irregular shape than rolled biscuits, but the scoop gives them a more regular shape than dropping them from a spoon.

Here's a more traditional look at the recipe:

Laurie's Biscuits

2 cups all-purpose flour
1 cup buttermilk
½ cup vegetable oil
2 ½ tsp. baking powder
1 tsp. sugar
1 tsp. salt
scant 1/8 tsp. baking soda

Mix dry ingredients. Add buttermilk and oil. Roll and cut or drop by spoonfuls onto a baking sheet. Bake in a preheated oven at 425 degrees for 15 minutes or until brown. Brush tops with butter.

That's all there is to it. Oh, except for picking out your favorite jelly.

Healthy Dog Treats & Biscuits

2011-01-05T10:38:00.001-08:00

Concerned about what's in prepared dog food - why not try these home baked healthy dog treats and biscuits.

There's nothing quite like home cooking - and this is true for your dog too! You'll have trouble shifting them out of the kitchen with these tempting recipes:

Healthy Dog Treats

Ingredients

1 cup wholewheat or wholegrain flour
¼ cup soy flour
3 tablespoons olive oil
1/3 cup stock (beef or chicken) or water
1 tsp yeast

To Make

Combine all of the dry ingredients and mix together well. Slowly add the stock or water until it forms a thick dough. Roll out flat and place on a baking tray lined with baking paper. Bake at 350F (180C) until golden brown and crisp. Break into pieces and use as a special treat for your pooch.

Healthy Dog Biscuits

Ingredients

As for Dog Treats PLUS
¼ cup cornmeal
¼ cup pumpkin seeds
1 egg
2 tablespoons milk
1 teaspoon honey

To Make

Beat the egg and milk together, then add the oil. Combine all of the dry ingredients and mix together well. Slowly add the liquid mixture until it forms a thick dough (add more milk if necessary). Knead for 5 minutes, then let the dough rest for an hour.

Roll out to ½" thickness and cut into shapes using cookie cutters. Place on a baking tray lined with baking paper. Bake at 350F (180C) for 30 minutes.

Again, these should be used as special treats for your dog, and are not meant to replace regular meals. Both will keep well for a few weeks in the pantry, and can be kept in the refrigerator if the weather is very humid.

Chocolate Biscuits

2011-01-04T09:38:00.001-08:00

There are many types of biscuits. These include wafers, digestives, crackers and chocolate. Chocolate biscuits are a favorite among children. If you want to make these then get a recipe from among many biscuit recipes available. One easy biscuits recipe for making these will get the biscuits ready very quick.

It is a known fact that chocolate biscuits perk up your mood. If you are feeling sad, love yourself with one or two of these and the blues will be gone. If you decide to go with something extra delicious, make them Belgian chocolate ones. They may be a pretty penny but your tongue will thank you for it.

Belgian ones are covered with creamy Belgian chocolate. It could be white chocolate, milk chocolate or dark chocolate. You will find makers of these delicious products around the globe.

Chocolate biscuit cakes are easily made and tasty. They can also be made without baking and with minimal heating. When you get all the recipes for biscuits in hand, you may not know which one to use. In such instances you could flip a coin or go with your gut. Most of the available recipes are good ones.

The cheese biscuit is another popular variety of these baked goodies. Among these the cheddar cheese biscuits are really cool. They take a little preparation. However to me nothing beats the pure pleasure of chocolate biscuits. They beat Prozac and they beat pizza - if you want to stay with the beat, have your daily dose of chocolate biscuits and live it up.

Old Fashioned Baking Powder Biscuits

2011-01-03T08:38:00.001-08:00

I have noticed over the years that there are two philosophies for Strawberry Shortcake. There are the people who make Strawberry Shortcake with biscuits. And then there are those who make it with angel food cake or plain white or yellow cake. My mother belonged to the biscuit philosophy. She also made baking powdered biscuits when she ran out of bread and needed a quick bread to serve with a meal.

My mom and dad both considered baking powder biscuits spread served with butter and pancake syrup or dark corn syrup with a very special treat.

3 cups flour
1 / 2 cup shortening
3 teaspoons baking powder
1 / 2 teaspoon salt
2 teaspoons sugar
1 cup milk

Measure the flour, baking powder, reduced, sugar and salt in a bowl. Cut the shortening into the flour with a fork until it resembles meal. Gradually stir the milk to form dough. If the dough is too dry, add milk EL. When the doughseems too soft, add flour by the quarter cup.

Knead the dough on a floured surface for a minute or so. Then roll out to a half-inch thick and make biscuits with a biscuit cutter or donut cutter or round cookie cutter.

Bake on an ungreased cookie sheet at 350 degrees Fahrenheit for 20 or 25 minutes or until golden brown.

Makes about 12 to 18 biscuits, depending on the size of the cutter you use.

Strawberry Shortcake
4 cups of fresh strawberries (or thawed frozen strawberries)
1 cup of sugar (or to taste)

Crush the strawberries. Stir in the sugar until dissolved. Serve over baking powder biscuits and topped with whipped cream. Yum!

Best Easiest Biscuits and Zuchinni-Less Zuchinni Bread Recipes

2011-01-02T06:19:00.001-08:00

The day after Thanksgiving I was at home, shocked by the catastrophe of my Thanksgiving cookies ... among others. I think they just do not have the touch to cooking. Pasta and I just can not cope. But I wanted to make this creamy homemade cookies melt the language, and in yours.

So I concluded that the only way I could have done to develop good biscuits was the easiest recipe I. And after a few trial and error, I do. Here isis:

Ingredients
2 cups Baking Mix (Bisquick is a popular brand but others will work)
1 cup (more or less) heavy cream (whipping cream)

Directions
1. Pre-heat oven to 425 degrees F.
2. Put baking mix in a large bowl and slowly add heavy cream while stirring. Stir until a dough forms and pulls away from sides of bowl. The dough should be tacky but not crumbly or sticky wet. You may need more or less heavy cream. If the dough is too sticky, add more baking mix. If to dry and crumbly, add more cream.
3. Roll out dough on a flat surface to about one inch thickness.
4. Use a 2 inch biscuit cutter to cut out the biscuits.
5. Place cut biscuits on a non-greased cookie sheet and bake for 10-12 minutes or until golden brown on top.
Makes about 6 biscuits.

Notes:
1. If you have parchment paper, line the cookie sheet with the paper prior to placing biscuits on cookie sheet. It helps to prevent the bottoms from browning too fast.
2. These biscuits are very moist inside and you may prefer a drier biscuit. When the biscuits are golden brown on top, break one biscuit open and check if the inside is done to your preference. If too moist, turn biscuits over and bake another 5 minutes.

Serve hot.

In addition to the biscuit problem after Thanksgiving, I was wondering what to do with some of the left overs. I had cranberry sauce (with whole berries), pumpkin pie mix and blueberries that I planned on throwing away. But then a friend suggested making bread with the left overs. As mentioned earlier, baking and I do not get along, so bread was out of the question.

However, I did have a zucchini bread recipe that always came out good. So, I used that recipe without the zucchini. Here is the result:

Ingredients
* 3 eggs
* 1 cup vegetable oil
* 2 cups sugar
* 2 teaspoons vanilla extract
* 3 cups all purpose flour
* 1 cup pumpkin pie filling
* 1/2 cup blueberries
* 1/2 cup fresh cranberries (cooked) or canned whole berry cranberry sauce.
* 3 teaspoons cinnamon
* 1 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 cup chopped walnuts
* water, as needed

Directions
1. If you are using fresh cranberries, cook according to package instructions.
2. Pre-heat oven to 325 degrees F.
3. Grease and flour two 8x4 inch loaf pans.
4. In a medium size bowl, beat eggs until light and frothy. Add oil and vanilla and mix well.
5. In a separate large bowl, combine all remaining ingredients and mix well.
6. Add egg mixture to flour mix and stir until well blended.
7. At this point, you may need to add enough water to obtain a batter. Should look like pancake batter.
8. Pour mixture equally into prepared loaf pans.
9. Bake about 60 minutes or until a knife inserted into top of loaf comes out dry.

This zucchini-less zucchini bread came out yummy on the first attempt. It really should be called dessert rather than bread because it is sweet. It is also very moist so it will keep well for several days.

If you are a cook that has as many failures as successes, give these two recipes a try. Neither requires a lot of skill and you will be pleased with your results.

Biscuits Add Flavour in Our Life

2011-01-01T06:00:00.001-08:00

People like to eat. The bakery products are very popular with the cookies. Is one of our favorite foods. A cookie is actually a baked food, and the term has been applied differently in North America and other nations of the Commonwealth for various edible items. In the U.S., shortbread, is too small, soft sourdough bread that is similar. In Commonwealth countries English biscuits are actually quite hard, flavored, often produced tough, sweettaste often known as cookies or cracker in case of cheese biscuits. Modern day confusion in the English Language about the word biscuit is based on its etymology.

The word biscuit is believed to have originated from Middle French word biscuit which is made up of two words, bis (twice) and coquere (to cook). This is because biscuits are first baked and then allowed to dry in ovens. The term was then adopted in the English Language in the 14th century during the middle ages. Presently the whole world uses the term biscuit for hard, sweet, flavoured, crisp bread except in United States where it denotes a soft bread product baked only once. In modern Italian usage the term biscotto is used for biscuits. Biscuits have solved the problem of man in being easily manageable and transportable so can be carried to long distances while travelling without any problem. The introduction of baking of processed cereals, making of flour has resulted in the production of a number of edible food item and biscuits are one of them. Egyptian sailors carried a soft loaf of millet, Romans also used biscuits during their travel.

Many physicians suggest that majority of medicinal problems arise due to digestion so consumption of at least one biscuit in a day can keep the individual healthy without any problem of digestion. Presently biscuits are softer and very fine flour is used in their preparation. For making then soft they are dipped in brine or coffee. They are baked hard so that they can be used even after a long time and can be easily transported from one place to other during journey. Old World biscuits were hard, dry and unsweetened. They were cheap and were allowed to cook for prolonged periods. With the combination of Muslim invasion in Spain and then the crusades developing spice trade the cooking techniques of Arabia spread into Northern Europe. By the mediaeval times biscuits were prepared from the sweetened, spiced paste of breadcrumbs and then baked. The paste was sweet in taste as it was loaded with sugar.

Biscuits that are consumed today are actually sweet, small, 2 inches in diameter and flat. Sweet biscuits are liked as snacks and are made up of wheat flour or oats, sweetened with honey or sugar. Different varieties may contain chocolate, fruits, nuts or jams as fillings. In Britain digestive biscuits and tea highly flavoured in the tea time. Crackers are plain biscuits usually consumed with cheese. Some biscuits are flavoured with poppy seed, onion seeds and olives.

Biscuits constitute a very important part of our life as they are good sources of fibers as well as nutrients but must be consumed within a limit.

Easy Buttermilk Buscuits

2010-12-31T05:19:00.001-08:00

Here they are! I finally found an (easy) and doable recipe for biscuits, the American kind. You know, the ones you get for breakfast in the States, the ones our mothers or grandmothers made at the crack of dawn every morning.

I gathered up the gumption to make them while reading a John Grisham novel, A Painted House. It's a fabulous read and nothing to do at all with law and wire transfers. Grisham works his magic by taking you back to rural Arkansas in the early 1950's. I highly recommend the read. This was my second read through it, soaking up the homemade cooking going on throughout the novel.

I'm not much of a bread-maker. I love bread, a carbaholic if you like but living in France has transformed my desire to rise (full pun intended) early in the morning to have fresh bread baking with my first cup of coffee. (The coffee's important, along with freshly baked anything in the morning to accompany it!).
I also thought that biscuit-making would be difficult, laboring over dough, getting the hands really sticky and flour all over the kitchen. Not so! In fact, this recipe calls only for three ingredients: self-rising flour, butter and buttermilk. (Hold your tongues you ex-pats living abroad, buttermilk can be made with 1 tablespoon lemon juice in 8 oz/250 ml of milk.) And the French do have self-rising flour, farine pour gateaux, though the word gateau is very vague meaning anything from crackers (gateaux aperitifs) to cookies to big, fluffy (North) American wonders.

I decided that if women were making these babies daily back 50 or 60 years ago (and counting) and doing so for breakfast, a time of the day that the least amount of cooking time is desired and every day or so that they couldn't take that long to prepare. Very true. Mix the flour with the buttermilk until you can form sticky balls, roll in butter and snuggly assemble in baking dish. If you have an iron skillet, even better. I don't and used as you can see a simple pie dish. Not problem.

Baking time requires 15-20 minutes but in a really, really hot oven. I was advised to bake at 450°F, that's pizza oven hot. I worked it out to a nice 230°C. I must try again with a more generous rolling in the butter bit.

Serve hot, straight from the oven. You will be greatly rewarded with the smiles and excitement the smell of these baking mamas will have on family and guests. The children and French husband knew exactly what to do when I pulled them out of the oven and called them in for a late breakfast: butter, maple syrup and bacon strips, fried to a crisp. With a fresh pot of coffee it was the best breakfast we had had since our last trip to the States.

Easy Buttermilk Biscuits

2 cups (300 g) self-rising flour
1-2 cups (250 ml - 500ml) buttermilk
pinch of salt
butter

Preheat oven to 230°C / 450°F. Place flour in large mixing bowl, begin adding milk in increments until dough is soft and elastic but not sticky (you may add a bit more flour if needed). Work the dough for several minutes right in the bowl (this will help in the rising of the biscuits during baking time). Place metal baking dish or iron skillet in oven to warm it up. When dish is hot, remove from oven, butter and pinch off tennis ball-size balls of dough, roll in butter and place in buttered baking dish or iron skillet.

Woodworking Projects Need Wood Biscuits

2010-12-30T04:00:00.001-08:00

Wood biscuits - you might not find them on your dinner table, but for a woodworker, they can be almost as important as the food. In a nutshell, wood biscuits are oval shaped discs that woodworkers insert using a special tool called a biscuit joiner. The biscuits are designed to take the place of old fashioned wooden pegs, and they are more durable and easier to use.

Using Wood Biscuits in Woodworking Projects

Sometimes, in woodworking, two pieces of wood are simply joined together using a coating of wood glue. This is fine and dandy, but in some cases, it is not enough. Wood glue won't work if the two pieces of wood need to bend on an angle, and the wood glue won't stand the test of time on a piece that is going to get heavy use. So while wood glue is perfect for woodworking projects that are decorative, when undertaking a functional wooded project, like the building of furniture, wood glue alone is not good enough to get the job done.

For sturdier work, you need wood biscuits. Wooden pegs were used in early woodworking to join two pieces of wood, but these could be difficult to work with. The pegs and the holes were cut at different times, meaning that they often didn't fit quite right. Further, unless you had a lot of time on your hands to cut pegs for every project, you have to buy them pre-cut, which means you had to waste valuable time trying to cut holes to match the pegs - holes that might have to be made bigger that you had envisioned them because you could only find large pegs. Last but not least, while wood pegs were stronger than plain old wood glue, they still could give up under every day wear and tear, which is a big problem for functional woodworking projects.

Wood biscuits address this problem. First of all, they make putting the two pieces of wood together much easier. The so called biscuit joiner cuts the hole in your board exactly to match the biscuit is it is going to join, so there is no more fiddling trying to get things to match up just right. All you have to do then in push the two pieces of wood together so that the biscuit joins them both and you are all set.

The additional bonus of going with biscuits is that they are significantly stronger than both glue and pegs. If you are building furniture in particular, wood biscuits are must have woodworking tools. Your woodworking projects will be easier to build and will last longer with wood biscuits.

Kid-Friendly Bird Feeders

2010-12-29T03:38:00.001-08:00

Birdhouses can attract birds to your yard. As long as you do not have any fruit trees that you want left alone, attracting birds can be a great activity and even an educational opportunity for your children. Kids love to watch how birds get their food, interact with each other, and of course fly. With a few simple materials (including things that you may have just thrown away) you can make a birdhouse that is irresistible to the neighborhood birds.

Milk Jug Birdhouses

Milk containers and milk gallon jugs make for excellent birdhouses because the manufacturers of these containers have already done most of the work for you. You can choose whether you want to make a birdhouse out of a paper container or a plastic container. Using a gallon jug is practical because a plastic jug stands up better to the elements than does a paper container. To make a gallon jug bird house all that you need to do is to cut a slit around one third of the bottle and then make another slit about 5-6 inches above. Cut out the portion of the container between these two marks. The gallon should look like a big bite was taken out of it. With the lid on the gallon container facing downward, fill the jug with birdseed just below the cut mark. You can set the gallon jug bird feeder on branches towards the inside part of the tree, or drill holes to attach a string from which the bird feeder can be hung.

Homemade Birdseed Biscuits

For those who love baking, this craft is a must. You can make a special treat for all of your new bird friends by making them birdseed biscuits. To make birdseed biscuits, you will need 2 cups biscuit baking mix, 1/2 cup cold water, 2 tablespoons margarine, 2 tablespoons sesame seeds, and 2 tablespoons sunflower seeds. Start by preheating the oven to 425 Fahrenheit. Form a soft dough with baking mix and water. Roll out dough to 3/4 inch thick and cut it into shapes with cookie cutters. Punch a hole in the top of each cookie using a straw. Melt the margarine and brush over dough. The melted margarine will serve as a type of paste for the seeds and nuts. Sprinkle the seeds and nuts onto the dough and press them in firmly with a fork. Bake for 15-20 minutes or until light brown. Allow the birdseed biscuits to cool and then thread brightly colored ribbon through the holes. Hang your birdseed biscuits in a tree for the birds to enjoy. This craft is also a great one to use around Christmas time (in warmer climates where the birds have not flown south) as the biscuits look very much like Christmas tree ornaments.

Pinecone Bird Feeder

To make a pinecone bird feeder, you will need a pinecone, some string, peanut butter and birdseed. After looking through your yard or a local park for the perfect pinecone, take it home and begin coating it with peanut butter. Creamy peanut butter is generally easier to work with but crunchy peanut butter will also work. Once you have coated the pinecone with the peanut butter, roll the pinecone into the birdseed or place the pinecone in a re-sealable bag with birdseed and coat it well. Tie the string around the top portion of the pinecone and then use the remaining length of the string to tie the pinecone bird feeder to a tree. There is no need to clean up the pinecone after the birds have eaten the seed, but you may want to make sure that the string finds its way out of your tree. Clean-up couldn't be easier!

Maltese Recipes

2010-12-28T03:19:00.001-08:00

Malta is a Mediterranean island that lies between Italy and North Africa. The country is home to a Mediterranean cuisine which is influenced by the cuisine of Italy as well as that of other countries.

Some of the most popular Maltese recipes include:

* Minestra - A vegetable soup that is usually eaten during the Winter months, and is frequently eaten with crusty Maltese bread ("hobza").

* Soppa ta' l-armla - A thinner version of minestra, but with the addition of small balls of sheep-milk cheese ("gbejniet") and raw eggs. The name of the dish means "widows's soup", and derives from that fact that it was traditionally donated to poor widows living in Maltese communities.

* Kusksu - Another Maltese soup. Kusku is made from chicken stock, and contains pasta beads, broad beans, onions and tomatoes.

* Brodu - A beef or chicken broth, also containing some vegetables, usually served with pasta.

* Qargha Baghli - Marrows stuffed with ground beef and parsley. They can be baked or put into soup.

* Aljotta - This is a Maltese fish and tomato soup, flavored with garlic and herbs, which is frequently served with rice.

* Bragjoli - A mixture of breadcrumbs, bacon, eggs and cheese, wrapped in a thin slice of beef.

* Fenkata - Rabbit casserole.

* Laham taz-ziemel - Stallion (horse) meat with white wine sauce.

* Kapunata - Similar to ratatouille, and eaten hot or cold, kapunata can even be used as a pizza topping.

* Bigilla - A bean dip made from mashed broad beans. It is seasoned, and may be flavored with chilli.

* Ravjul - Similar to ravioli. The pasta may be filled with ricotta and parsley or spinach, or with ground meat. It is usually served with a tomato sauce and topped with cheese.

* Mqarrun il-Forn - Bolognese sauce and egg served over macaroni, and topped with a layer of grated cheese or bescamella (white sauce). Bacon and/or peas may be added in some versions of the recipe.

* Timpana - Baked macaroni ("mqarrun il-forn"), with added ground beef and hard-boiled eggs, encased in a pastry crust.

* Ross il-Forn - A baked rice dish, similar to Mqarrun il-Forn, but with curry added.

* Lampuka - White fish, pan-fried, oven-baked with tomato and white wine, or made into pies.

* Zalzett tal-Malti - Maltese pork sausages. There are several varieties, some of which are eaten fresh, others of which are dried.

Malta is also home to a variety of interesting desserts, including several interesting pastries such as imqaret (a date-filled pastry), and pastizzi (pastry with ricotta), a variety of biscuits including figolla (almond biscuits, often made into interesting shapes), and Pudina ta' l-Hobz, which is a type of bread pudding.

The Story of Our Southern Biscuits (And The Recipe)

2010-12-26T23:38:00.001-08:00

I was in the kitchen today with my mother-in-law (who I like very much J) and she was making homemade Southern biscuits (which I LOVE very much!!) She makes them from scratch...not out of a box....which is quite amazing me to. I am great with taking a package out of the fridge, popping it open and putting biscuits on a cookie sheet or adding some oil and water to some kind of flour mix. So, I asked her how she learned to make the biscuits that way and if they were always so good.

My mother-in-law was born in Washington State but her mother was born in Alabama. This is where their Southern Biscuit tradition was born. She said that the key to the recipe is to use only White Lily flour and to sift it. I don't even think that I own a sifter so if I am to master the biscuit making technique I will have to purchase one J Good thing that I live in Virginia because at least I can get my hands on the right flour.

When I asked her if she had always been so good at making biscuits, she had to chuckle. She said that when she was first married (35 years ago) she set out to make her husband her first batch of homemade biscuits. As they sat down to dinner, her husband said "I never knew that people actually made their own soda crackers." At least she can laugh about it now!!

I guess that every wife has a story like that to tell. What I love about all this is that I get to be a part of a tradition that is now going on 5 generations deep. It is so important to me that I have these things to pass on to my children. So, here is our family recipe. I hope that you will enjoy it and pass it on to others that you love who love biscuits. I am pretty sure that you can use whatever flour you have handy J Just remember to sift.

White Lily (Nash Family) "Light" Biscuits

Preheat oven to 500

2 cups White Lily Self Rising Flour

-sift 2 cups of flour onto a piece of wax paper.

-use a spoon to fill the measuring cup back up with the sifted flour

-resift the flour into the mixing bowl

-you will end up with extra flour after refilling the 2 cups

1/4 cup of shortening or butter - it works best if it is COLD!!

2/3 to 3/4 milk or buttermilk (more southern)

Spray: Backing sheet or cake pan lightly with cooking spray

Measure: flour into bowl (spoon into measuring cup)

Cut in: shortening until mixture resembles coarse crumbles

Blend: in enough milk until dough leaves the sides of the bowl

Knead: gently 2 or 3 times on lightly floured surface

Roll: dough about 1/2 inch thick. Cut without twisting cutter

Place: on pan (1 inch apart for crisp sides or almost touching for soft sides)

Bake: for 8 to 10 minutes or until golden brown. Brush top with melted butter if desired.

Makes: 12 - 2 inch biscuits

Enjoy!

Really Inexpensive and Easy Recipes - Biscuit Hamburger Bake, Spoon Bread, and Pink Flannel Hash

2010-12-25T23:19:00.001-08:00

With so many people out-of-work and almost all of us watching our finances, inexpensive family meals are becoming more and more important. Here are some old-fashion recipes that offer you meals that are easy, inexpensive yet tasty. These recipes should be a hit with the whole family while saving you money on your food budget. Biscuit Hamburger Bake is quick, easy, inexpensive, and has meat, vegetables, bread, and dairy all in one dish. Spoon Bread is an old recipe from Tennessee for a cornbread type bread baked in a casserole dish. Pink Flannel Hash uses tuna, potatoes, eggs, etc for a quick, inexpensive meal. So take heart, and give these recipes a try to help you save money on your trips to the grocery store.

BISCUIT HAMBURGER BAKE

This recipe is from an old community cookbook in Southern Indiana where I was born and raised.

1 lb ground beef
1/2 cup chopped onion
1 can condensed Vegetable Soup
1/2 tbsp oregano
dash of pepper
1 can refrigerated biscuits
1/2 cup sour cream
1/2 cup shredded Cheddar cheese

Preheat oven to 400 degrees.

In a large skillet, cook ground beef with onion until meat is browned and onion is tender; drain well to remove fat. Stir in the can of soup, oregano, and pepper; heat to bubbling. Pour mixture into a 2-quart casserole dish that has been buttered. Top with the biscuits. Bake at 400 degrees for 15 minutes. Remove from oven. Spread the sour cream over the biscuits then top with the cheese. Return to the oven and bake another 10 minutes.

SPOON BREAD

This is an old Tennessee hills recipe.

2 cups white corn meal
2 1/2 cups boiling water
1 1/2 tbsp melted butter
1 1/2 tsp salt
2 egg yolks, beaten
1 tsp baking soda
1 1/2 cups buttermilk
2 egg whites, beaten

Preheat oven to 375 degrees.

Add corn meal slowly to boiling water. Let stand for 3 minutes. Add butter to the corn meal mixture. Stir in salt, egg yolks, baking soda, and buttermilk. Fold in the egg whites and turn into a greased baking dish. Bake at 375 degrees for 40 minutes.

PINK FLANNEL HASH

This old recipe was a clipping I found in a box of my late mother's recipes. I have no idea where this clipping originated.

1/3 cup butter or margarine
1 cup chopped onion (1 large)
2 cups finely chopped red bell pepper
1/2 tsp Tabasco sauce
2 cups Idaho frozen southern style hash brown potatoes
1 can (6 1/2-7 oz) tuna, drained and flaked
4 eggs

In a large skillet melt butter; saute the onions and peppers until crisp tender. Stir in Tabasco sauce and potatoes. Cook over medium heat, stirring often, until potatoes are tender and golden (about 15 minutes). Stir in tuna. Make four wells in potato mixture; break one egg into each well. Cover and cook 3 to 4 minutes or until eggs are set. Garnish with fresh parsley.

Serves 4.

Enjoy!

How to Create Healthy Dog Biscuit Recipes

2010-12-24T22:19:00.001-08:00

If you're looking to have more control of your canine's diet, a good place to start is with a few solid dog biscuit recipes. Dog biscuits found in commercial stores are notoriously full of fillers and unnatural materials that may harm your dogs long term health. But making them at home can be just as bad if you're not familiar with proper dog nutrition.

Making homemade dog biscuits is a lot like making homemade granola bars. The only problem is that dogs aren't animals raised to eat grains. The roughage they're used to getting is in the form of grass. We need to utilize this natural diet if we're going to form proper dog biscuit recipes.

Instead of using something like oatmeal to bind your dog biscuit together, try natural wheat germ flour or rice flour. Along with a beaten egg for protein, these natural flours will keep the biscuits together in a solid cookie shape.

But what do you put in your biscuits for flavor?

Well, meat is always a good option. Left over gravy and table scraps put through the blender can make excellent flavoring and give your dog some much needed calcium.

And it might sound gross to us, but a really good homemade dog biscuit recipe will include some fresh bone marrow. Marrow is soft and an excellent source of protein for animals. Best of all they absolutely love the taste which is perfect for even the pickiest of animals.

Remember as well to steer clear of veggies for the most part. While they are good for humans, puppies need them only in moderation. Remember that your puppies natural diet wouldn't have potatoes or broccoli.

A Healthier Recipe For Red Lobster Biscuits - Can it Be Done?

2010-12-23T18:38:00.001-08:00

The reason that the recipe for Red Lobster biscuits is so popular is pretty obvious. The biscuits are simply delicious! Some people, however, don't see this as "a good thing". Some people seem to think that anything that tastes that good has to be bad for you! So, they assume that the recipe for Red Lobster biscuits is not for a healthy recipe choice. The truth is, this thinking is not entirely correct. It's really not that hard to modify the recipe for Red Lobster biscuits, and make the biscuits more appealing to the health conscious.

Probably the most offensive ingredient found in Red Lobster biscuit recipes is the actual biscuit mix. This is because it is often the source of white flour, which is a source of excess carbohydrates. For this reason, it is assumed that biscuits are a poor choice for those on a diet. This doesn't have to be the case, as there are different types of flour have less of an impact on one's blood sugar. For instance, simply using unbleached whole grain flour instead of white flour would have a significant impact. Instead of providing "bad" carbs, the unbleached flour would provide carbs that do not adversely affect blood sugar levels. Of course, you can always buy modified, low carbohydrate mixes and substitute them in your recipe for Red Lobster biscuits. This mix will also limit the affect on blood sugar and make the biscuits more health friendly.

In the same way, a number of ingredients in the biscuit mix can be tweaked or substituted as well. Whole milk is a major ingredient in a recipe for Red Lobster biscuits and one can easily reduce fat and calories by using low fat milk, skim milk, or even soy milk. Yes, this will modify the taste slightly but this should be expected. All four of those milk products have distinct flavors. However, the slight difference in taste will not be so drastic that the recipe for Red Lobster biscuits will be unrecognizable.

Butter is also a major ingredient in a recipe for Red Lobster biscuits. Some people avoid eating butter because of its high fat and calorie content. Without butter, however, you can not make Red Lobster biscuit recipes. This really is not a problem because there are a number of low fat butter products and butter substitutes out there as well. There is even a healthy "yogurt butter" substitute on the market as well. So, if the inclusion of butter into the recipe for Red Lobster biscuit recipes is a concern, don't worry. There are a host of substitutes out there for traditional butter.

Yes, there is such a thing as a healthier recipe for Red Lobster biscuits. This is obviously a good thing because it brings these classic biscuits to those who prefer a more natural biscuit. Now, that's "a good thing".

Italian Bakery

2010-12-22T13:00:00.001-08:00

Bakeries are found in abundance throughout the world. The conditions are usually found in bakeries in the cake, cream puffs, cookies, crackers and other snacks. However, the Italian bakery oven that produces a sort of a variety of delicacies is in addition to the brackets.

The cannoli is the voice signature of the Italian bakeries are called, with a shell of fried pastry filled with ricotta sweet wine and fresh cream chocolate filling. The Napoleon is another three-layered crisp pastrywhich is filled with Bavarian cream and then iced with chocolate and nuts. Another gem is the sfogliatelle Italian, which literally means "whole." It is a crisp shell filled with ricotta baked with candied fruit inside. ladylock Ladylocks is a bowl filled with vanilla cream and a cherry in the center. These are just some of the various products, which are found in Italian bakeries.

Along with the pastry, you can try different creamSweet as the cream of banana cream pie, Dutch apple pie, banana cream and meringue pecan fudge. Another favorite is of course the pizza. This is usually easy to do, as it uses a common base for the pizza, the pads are the parts where you can use our imagination to produce exciting and delicious pizza!

Italian cookies are usually sold by weight. There are several types of cookies that are located here, which are very similar to our assortment cookie. But in the case ofItalian cookies, you may be little more than two dozen cookies in a choice of a pound of biscuits. In principle, the same things Italian Food is served in a traditional bakery products, with little variety. You do not have to go to Italy - often, an Italian bakery is required to be displayed in your town!

Bake homemade bread - is not as difficult as it seems

2010-12-21T12:58:00.001-08:00

In a world of instant mixes, frozen dinners and fast food, the simple pleasure of baking was almost forgotten. From early childhood I have pleasant memories of my mother and grandmothers and bread and leavened bread, sandwiches on hearty meals of sweat bread to desserts. baking bread, such as sewing, crochet, knitting, and is rapidly lost into art, but the truth is that the dough does not last much more than cooking a mix of bread.

Hmm, justYeast bread! The fragrance filled the entire house, all the smells of the kitchen, hoping that a piece of hot, follow butter, bread yeast. As long as I remember the smell of bread has been a reassuring sign of home.

There are many things that come to mind when I think of bread my grandmother's stories of times when the bread and cheese, or worse, water and bread, all that was available to eat were the five Jesus blessed the bread and fed5,000 men (women and children were not counted), the unleavened bread of the memory of the place of Christ, sacrificed for the world to have peace with God, the bread and butter toast in the oven on a cold winter morning, the first Once I punched down the dough, then baked and served for my new husband. . . So many things come to mind that I have a full, bright morning just thinking about and enjoy the aroma of bread to rise, and bake. Even bread dough(Bread with yeast or a combination of baking soda and buttermilk instead of sour dough yeast), like my mother's corn bread with warm brown (Pinto) beans, served to give a feeling of home and belonging .

grocery stores have long sold cake mix boxes on their shelves (I confess that I had occasion to one of them.). For some time they also have different types of bread mixes, biscuit mixes, cornbread mixes, and sells frozen yeast rolls. While these are generally in order,not only has the atmosphere of your home by hand, fresh bread. The variety of pre-, brown-in-the-oven.

Think you do not have time to bake bread? It 's true that bread yeast will take some time to finally get to do many recipes for bread is not much, if anything, more of a mix. For example, use a mix of corn bread, open the package and pour it in the bowl, egg, oil and milk. Order from zero, is the measure of corn bread, flour, salt to make the corn bread, andThe baking soda into the bowl and then add eggs, oil and milk. While it might take two minutes more to measure four points, the difference in taste is amazing! Another example would be, homemade cookies. Biscuits from scratch, measure flour, baking powder, salt, and oil, and milk bowl. Depending on the biscuit mix you buy, you can open the package and pour into bowl, or open the container and measure the amount in the bowl, thenOil and milk. Not much difference, no?

And it's not a lot more cookies in a roll) whampum as cookies (store-bought refrigerator can. Even with these, you must open them and put them in a pan. Frozen biscuits could be faster, but again, the differences taste is certainly remarkable.

I saved three recipes for bread, yeast bread I use for pizza crust and bread to the table, corn bread my mother taught me to doBiscuits and my husband loves. The following three recipes for quick breads, with complete instructions to help you rediscover the art of bread aroma.

Yeast bread

Can two loaves or divide and use it as the crust for two pizzas to go.
2 cups hot water
2 tablespoons dry yeast
4 tbsp. Oil
2 tsp. Sugar
2 tsp. Salt
5 cups flour

In a 2 cup measuring cup, add yeast in warm water and mix well. Add sugar, saltand oil. Liquid Mix and let stand for 5 minutes. Preheat oven to 425 degrees F. Grease two pots (pots and pans bread pizza, depending on what you do) with 1 tablespoon of oil each.

Pour the yeast liquid into a bowl. Add half the flour and stir gently with a fork until moistened, then the remaining flour. Stir with a fork until a ball of dough forms around fork (about 25 stems). hands, flour and knead dough until smooth and elastic. Dough into two balls.

ToBread, roll each ball into a 18 "X 9" rectangle. From the small end, roll dough into a log shape. Pinch edges together and tuck under ends. Put in oiled pan lid and let it go for 30 minutes. Bake for 20 minutes or until golden brown.

For pizza crust, press each ball into a 12 "to 14" oiled baking pan. Make sure the paste is evenly distributed. Top each with ½ cup of pizza sauce and your favorite decorations. Bake for 20 minutes until the seals are made andBottom is lightly browned. After 10 minutes of trading places with the two pots I moved to the top to bottom and bottom to top. This prevents an excessive and not be burnt by others. Let stand for 5 minutes before cutting down.

Bakeries

2 cups flour
1 tsp. Salt
3 tsp. Baking powder
¼ cup oil
¾ cup milk

Preheat oven to 420 degrees F. Measure the dry ingredients put in a medium bowl. In a glass, liquidMeasure Measuring cup, ¼ cup of oil. In the same cup, pour the oil, milk cup brand 1 (mixture will bubble). Enter all at once to dry ingredients. Stir with a fork until dough follows fork, then stir for 10 times more. Flour hands and knead the dough for ten times. Roll or pat dough on a cutting board or clean counter. Cut into squares or floured glass to cut a single, round cookies. If you're in a hurry, not to roll the dough. Pat out and tearBiscuit pieces and put them in a pan. If you want the cookies to crisp, butter or oil the pan. Otherwise, only the pan. If you prefer fresh pages, place the cookies 2 "apart on the plate. Bake 15 to 20 minutes, until light golden brown.

Mom's Corn Bread

2 cups cornmeal (yellow is better for the color)
1 cup flour
2 tbsp. Aluminum free baking powder
1 tsp. Salt
¼ cup oil
2 eggs, lightly beaten
Enough milk, should not the average pasta dough as thin as pie, but not as thick as cookie dough.

the use of pre-baked at 425 degrees F. Grease 12 "Pan. The best pan to cook the corn bread is oiled a cast iron pan. Preheating the pan. This makes the crust crispy corn bread beautifully.

Mix dry ingredients in a bowl. Eggs and oil and mix until a crumbly mixture. Add enough milk (start with 1 cup and add a little 'more, until you have enough), aCentral pour batter batter, but not very fast. Do not over mix. Pour into the pan of iron. Bake for 20 minutes. Delicious with any kind of bean soup, corn soup and ham, or only in a large glass of milk for breakfast crumbles!

That bread you prefer the smell of bread your family bring to the table is running. They should spend a few minutes to create some special memories for your children, or better still help them, measure ingredients and roll out the dough!Baking bread, once common, everyday activity is almost a lost art. Learn to bake bread, make some memories and help, a tradition that survives more than a thousand years!

30 minutes Recipes for Chicken - Chicken Biscuit Pie

2010-12-20T12:19:00.001-08:00

There is nothing like the chicken and biscuit cake and eat on a cold day warm inside. E 'comfort food that mom is always welcome at every meal. This court in about 30 minutes can be done so that you do not need to spend much time to prepare.

For this dish is a bag of frozen chicken breasts need. Two boxes of chicken flavored rice, water, a can of cream of chicken soup, a bag of frozen vegetables and a container of buttermilk> Cookies.

Preheat oven to 400 degrees.

Run to remove 12 pieces of frozen chicken under cold water for 1 or 2 minutes on ice. Cut chicken into pieces about 1 inch.

In a large saucepan, combine chicken, 4 cups water, 2 boxes of chicken flavored rice, more packets of seasoning, 1 can cream of chicken and a bag of frozen vegetables. All the ingredients completely.

Bring to a boil, cover, reduce heat to a simmer and cook for 10 minutes, or untilChicken Run juices clear. Place chicken mixture into a 13x9-inch baking dish and top with refrigerator biscuits raw. Bake 10 to 12 minutes, or until the biscuits are a deep brown color.

Serve immediately.

Makes 8 servings.

Bonus Recipe: Buttermilk Drop Donuts

These donuts, you will need: vegetable oil, flour, sugar, baking powder, salt, nutmeg, baking soda, 1 egg and buttermilk.

In a Dutch oven or large pot heat up to 2to 3 inches of vegetable oil to about 375 degrees.

Drop by tablespoon dough into hot oil. Fry for about 3 minutes or until the biscuits are browned on all sides. Drain on absorbent paper and immediately rollSugar.

For about 3 1 / 2 dozen donuts.

Leftover chicken on top of the refrigerator?

2010-12-19T11:57:00.001-08:00

More and more of us are with chickens, means the need for advanced large chicken recipes. Without these recipes we could find ourselves wasting huge amounts of money every month to throw away food. Or there could be endless complaints of our children to eat the same things last night. Well, fear not, I will help you eliminate these problems and save money with the introduction of some fantastic recipes for chicken advanced.

The first recipe I would likeShare is a simple and quick recipe for Chicken Pot Pie.

C. 1-2 Leftover chicken diced or shredded
C. 1-2 Vegetables (you can use cans, scrap, or my favorite, frozen)
1 can cream of chicken soup
Sauce 1 package (do not worry if it is not very thick, it becomes thicker in the oven)
6-8 cooked biscuits (if I have little time I used the packaged cookies)

Mix first 4 ingredients. Then cut the biscuits in half and layera 9x9 pan with half the cookies. Pour the mixture over the chicken and biscuits with the top half. Bake at 350 for 30-45 minutes or until golden brown.

Another thing really big and tasty to do with leftover chicken is a dish of chicken teriyaki and I have a very simple recipe for doing so.

½ c. + Leftover chicken, diced
1 tablespoon olive oil
1 bag of frozen mix of grilled vegetables
¼ c. Teriyaki Sauce
C. 1-2 cooked rice

In a medium frying panHeat the oil, then add the chicken and vegetables, when oil was only up to add teriyaki sauce, then the wet. Continue to stir until everything is well heated. Serve on cooked rice before. This should serve 4-5 people, but can be easily expanded by adding more chicken, vegetables, rice and cooking more. If you do not like the rice a bit much to prove 'teriyaki sauce while cooking the rice.

Why do you want a healthy recipe for Red Lobster Biscuits?

2010-12-18T11:00:00.001-08:00

There are those biscuits look for a healthy version of the recipe for Red Lobster. I do not understand why. Do not get me wrong - these cookies. As I enjoy the bright, airy texture and smell and taste of cheese and garlic. But I eat a light snack. This is not something that makes me fill so questions such as how much cholesterol and not what you just do not care. After all, you have to eat biscuits and hundreds of calories a day forCholesterol added.

Many recipes for Red Lobster biscuits using Bisquick to the mix. Trying to replace the health, wheat flour biscuit mix people with a so-called low-carb or unbleached. The point is that if you do it the right way to cook, get the cookie mix is airy and there are many holes, so that the bright, airy texture. This means that a mix little goes a long way. In my opinion, mixed low carb biscuits just not the stuff. As in the case of raw wheat flour - I did not eat wellRed Lobster biscuits made with wholemeal flour restaurant yet.

Some people like to replace other types of skimmed milk or even * shudder * soy milk for whole milk. With whole milk from the traditional recipe for Red Lobster biscuits gives the pastry a certain fullness of flavor. Skim milk leaks - although I admit that this is a matter of taste am. However, I draw the line of soy milk. For me it just does not know how Red Lobster biscuits more when people useSoy milk.

With butter substitute another thing to make the health nuts. Some, such as margarine, only failure. And not just like butter to 400 degrees to behave in the oven. butter, low fat has the same problem as skim milk. I have heard that cookies are butter yogurt is to have good health, but never tried in my recipe for Red Lobster, so I can not comment.

Frankly, the only place I can approve of cheese substitutes. Low-fat low-salt cheddar tastes a bit 'mild for me but with other types of cheese can give the normal recipe for Red Lobster biscuits interesting twists. I usually find Swiss cheese and blue cheese too, but sometimes they make a interesting addition to the cookies.

It 's also interesting to add the other ingredients for the cookies. For example, sometimes Mama tone down the cheese and garlic with the addition of some real lobster. I did not like the version with shrimp, but Sis. It is up to you to discover aunusual but delicious twist to the normal recipe.

Since most people do not get enough to eat Red Lobster biscuits for the health of their influence have been trying to find a healthy cookie recipe for Red Lobster is a waste of time. On the other hand, in search of another good recipes, but in a different way is a useful pastime, which I approve of the taste.

Cinnamon Tea Biscuits Recipe For Weight Watchers

2010-12-17T10:57:00.001-08:00

Ingredient:

1 cup plus 2 tbsp all-purpose flour
1/4 tsp each baking soda and cream of tartar
1/4 cup plus 2 tsp granulated sugar, divided
2 tbsp reduced-calorie-margarine (tub)
1 tbsp sweet whipped butter
1 egg
1/2 tsp vanilla extract
1/4 tsp ground cinnamon

Method:

Preheat oven to 375 degree F. On sheet of wax paper or a paper plate sift together flour, baking soda, and cream of tartar; set aside.

Using electric mixer on high speed, in large mixing bowl cream 1/4 cup sugar, the margarine, and butter; add egg and vanilla and beat until light and fluffy, about 1 minute. Using electric mixer on low speed, gradually beat in flour mixture.

Cover with plastic wrap and refrigerate for 30 minutes.

Spray cookie sheet with nonstick cooking spray. Using half of dough, divide dough into 9 equal portions and using hands, shape each portion into a ball. On sheet of wax paper combing remaining 2 teaspoons sugar and the cinnamon; lightly roll dough balls in half of the sugar mixture, reserving remaining mixture. Arrange balls on cookie sheet, leaving a space of about 1 inch between each. Bake until biscuits are lightly browned and firm to the touch, 8 to 10 minutes.

Transfer to wire rack and let cool. Repeat procedure with remaining dough and sugar mixture, making 9 more biscuits.

Note:

Both cinnamon and its relative, cassia, come from the inner bark of evergreen trees. Most of the "cinnamon" sold in this part of the world is really cassia. To be assured of potent dried spices and herbs, label containers with the date purchased, store them in cool dark place, and keep no longer than 6 months.

The Bread of Life - Bread Machine Recipes - Part II

2010-12-16T08:38:00.001-08:00

Here I have presented Part II of my collection of Bread Machine recipes that I have accumulated for several years. I hope you will find something that will interest you in this collection.

Bread Machine Biscuits

1 cup of milk

2 medium eggs

1 1/2 tsp of salt

2 tsp of sugar

2 Tbsp of shortening

3 3/4 cup of bread flour

1 1/4 tsp of bread machine yeast

Cornmeal used for the topping

Start off by preheating your grill to about the 500 degree temperature. Measure all of your ingredients together except for the cornmeal. Place them into the bread machine pan in the order listed above. Set your bread machine control panel to the dough setting.

Remove the dough to a floured counter top and cover it. Allow it to set for 15 minutes. Now proceed to roll the dough three inch round sections about ¼ inches thick. Place these on a baking sheet that has been sprinkled with the cornmeal. Brush each of them with a little water and then sprinkle cornmeal on the tops.

Cover the tray and place it in a warm place to rise for 35 minutes. It should double in its size. Lastly grill each of these for 7 minutes per side until they are a golden brown color.

Pizza Dough like Pizza hut

1 1/3 cups of water

2 tsp of sugar

1 1/4 tsp of salt

2 Tbsp of olive oil

2 Tbsp of cornmeal

2 cups of unbleached all purpose flour

1 cup of bread flour

1 tsp of baking powder

1/4 tsp of garlic powder

1/4 tsp of onion powder

1 1/2 tsp of yeast

Add all of the ingredients to your bread machine pan in order provided above or according to your particular machines instructions. Set the control panel to dough mode. This recipe will make two large pizza crusts.

Triple Cheese Pizza Topping

2 Tbsp. of Olive oil

2 minced cloves of Garlic

1 tsp. of dried Basil

1 Cup of Salsa

1/2 Cup of Asiago Cheese

1/2 Cup of Mozzarella

1/4 Cup of Parmesan

Salsa for the garnish

Mix together the garlic and the oil. Brush this mixture lightly over the dough allowing it to puddle in some of the creases of the dough. Top this with salsa and fresh basil. Mix the cheeses together and spread them over the salsa.

Light and Airy Portuguese White Bread

1 Cup of Water

1/3 Cup of Milk

1 1/3 Tbsp. of Sugar

2 tsp. of Salt

3 2/3 Cups of Flour

2 1/2 tsp. of Yeast

Add all of the above ingredients to the bread machine pan according to the recommendations of the machine manufacturer. Select the regular bread settings on the control panel.

Focaccia

1 1/3 Cups of Water

1 1/2 tsp. of Salt

1 tsp. of Sugar

3 1/3 Cups of Flour

2 1/4 tsp. of Yeast

Combine all the ingredients and select the dough cycle on your bread machine. Upon completion of the cycle remove the dough and place it on a floured countertop, cover it and let it sit for about 15 minutes. Next divide the dough into half and stretch each of the half's onto a 10 inch by 8 inch rectangle. Let the mixture rise for 30 minutes and then cover it with toppings of your choice. Bake at 375 degrees ion the lower rack of your oven for 30 minutes.

Feta and Spinach Twist

1 Cup of Water

1/2 Cup of Crumbled Feta Cheese

1 medium egg

1 1/2 tsp. of Olive Oil

3 3/4 Cup of bread flour

1 1/4 tsp of Yeast

Spinach Filling:

10 ounces of fresh Spinach

1 Tbsp of Melted Butter

1 finely minced Garlic Clove

1/4 Cup of Parmesan Cheese

2 tsp of Dried Oregano

1/2 Cup of Crumbled Feta cheese

1/4 Cup of sliced Olives

Topping:

1 egg white

1 Tbsp of Water

1 Tbsp of Parmesan cheese

Measure all of the ingredients into the bread machine pan in the order listed above. Select the Dough cycle on the bread machine control panel. To make the filling wash the spinach being sure to dry it completely. Remove any stems. Wilt the spinach in a microwave at High temperature setting for 3 minutes. At the half time point stir carefully. After microwaving squeeze out any excess moisture in the spinach and let it cool. Should you decide to use the frozen spinach ensure that it is the chopped spinach package.

Take a medium size bowl and gently mix together butter, the spinach, garlic, oregano and the parmesan cheese. Remove your dough and place it on a floured counter top. Cover the dough with a kitchen towel to allow it to rise for 15 minutes. Next roll out the dough to an eighteen by fifteen rectangle.

Now spread the filling mixture onto the dough leaving ½ inch along the edges. Sprinkle the Feta cheese as well as the olives onto the dough. Roll tightly similarly to a jellyroll. Pinch the seams to seal it up. Cut it in half length wise using a pair of scissors to prevent crushing it. With the filling facing up proceed to twist the sides together as if you were twisting several strands of rope together. While you keep the filling sides facing up place the completed package in a lightly greased tube pan.

Cover the pan and allow it to rise in a warm area for 60 minutes. It should be double in size when finished. Brush the mixture with egg wash and then sprinkle parmesan cheese on the top. Bake it in a preheated oven at 375 degrees for 55 minutes. When done the bread should have a hollow sound to it when tapped on bottom.

Cinnamon-Raisin Bread

It is important when making this bread to remember that should your cinnamon come in contact with your yeast it will ruin the yeast so always place cinnamon into the mixture before the flour or in the middle of the mixing process.

1 1/3 Cups of Milk

1 medium Egg

1 1/4 tsp. of Salt

1/4 Cup of Brown Sugar

2 Tbsp. of Shortening

1 1/2 tsp. of Cinnamon

3 3/4 Cups of Flour

1 tsp. of Yeast

1 Cup of Raisins

You may want to consider using 1/4 cup of Chopped nuts in the bread mixture also. Add the ingredients to the bread machine pan according to the recommendation of the machines manufacturer.

Cinnamon Rolls

4 Tbsp of melted butter

4 Tbsp of water

1/2 Box of instant vanilla pudding mix

1 Cup of milk

1 medium egg

1 Tbsp of sugar

1/2 tsp of salt

4 Cup of bread flour

2 1/2 tsp of yeast

Filling:

1/2 Cup of softened butter

1 Cup of brown sugar

2 tsp of cinnamon

For rolls place all ingredients in your bread machine following the specifications for that particular bread machine. Set the machines control panel for dough cycle. After the cycle has completed remove the dough from the machine and roll it out to a 17 inch by 10 inch rectangle.

For the filling mix the cinnamon and the brown sugar together. Spread the softened butter completely over the dough. Next sprinkle the cinnamon and brown sugar mixture upon the top. Roll the mixture tightly pinching the edges closed when it is completely rolled. Slice the rolled dough into sections ½ inch thick. Place it in a greased cake pan and let it rise until it doubles in size. Bake the dough at 350 degrees for 20 minutes. Make sure that you do not over bake it.

Frost with:

4 ounces of softened cream cheese

1/4 Cup of softened butter

1 1/2 Cup of powdered sugar

1/2 tsp of vanilla

1 1/2 tsp of milk

spread this mixture onto the warm rolls. They are usually their best when you serve them fresh.

Baking Powder Biscuits - Tips For Perfect Scones Every Time

2010-12-15T08:04:00.001-08:00

The following article is meant to help you understand a little bit about the science behind food and how understanding a little bit about this science can help your baking. There are specifically tips on making perfect baking powder biscuits (scones).

The trick to getting light fluffy flaky baking powder biscuits is to remember one very important thing: They use a chemical reaction to rise.

This is what the baking powder does. Baking powder is simply baking soda (a base) mixed with cream of tartar (an acid) and when it gets wet the acid and base mix together they produce a gas (carbon dioxide in this case). It is this gas that gets trapped in the layers of flour as the fat melts and leaves little pockets.

Why is it important to remember this? Three reasons

Reason One:

If you do not have enough chemicals for the amount of filler (flour) you are not going to have enough gas to get them to rise.

Reason Two:

Chemical reactions burn out as the chemicals concerned are consumed. If you over mix before putting it in the oven the gas will escape into the air instead of being trapped in those lovely little pockets made by the melting fat.

Reason Three:

The more pockets in your mix the more places for the gas to get trapped and make the biscuits fluffy. This is why you sift the flour. You put air in it and it makes lighter and the gas will find it easier to push the flour particles around.

Below are all things that have happened to me over the years and with the help of my domestic scientist mom I have been able to learn from my disasters.

As much as there is a science involved here I find that so much of baking is a bit of a black art. You get a feel for things. You know when the dough is mixed just enough but it is difficult to pass that on to someone else.

The more you do it the easier it gets.

The Problem: The biscuits did not rise or did not rise much.

The Solution: Classic symptom of over mixing and over kneading. Unfortunately once your biscuits are baked there is not much you can do about this except to slather them with butter and clotted cream and jam.

The Problem: The biscuits did rise but are quite heavy and/or hard.

The Solution: This is also a common symptom of over mixing.

Mix and kneading activate the gluten in the flour. Gluten is a protein and while it is important for a yeast dough, too much gluten will make your biscuits chewy and heavy. Just like a yeast bread can be!

Again after the biscuits are baked there is not much you can do but you can pre-empt disaster by using cake flour.

What is cake flour? It is a flour that has a low gluten content. You can make your own substitute cake flour by taking out a tablespoon of each cup of flour in the recipe and replacing it with cornstarch.

This is also one of the occasions where sifting does pay off. To be honest I just cannot be bothered most of the time but it does make a difference.

The Problem: The biscuits are brown on the outside but still uncooked in the middle after being in the oven for over half an hour

The Solution: Lower the temperature. Everyone's equipment works differently but an oven at 350 degrees should be optimum for golden brown well baked scones.

I hope this article has helped you understand some of the interesting science behind a really simple food and that it will help your scones and biscuits come out fluffy and light and yummy!

Choosing Healthy Dog Biscuits

2010-12-14T07:58:00.001-08:00

Today, pet owners are very concerned about the dog biscuits and dog treats they feed their loving friend and companion. There are many choices now in the market, but not all dog biscuits are high quality. You should look for a healthy dog biscuit to reward your dog. Deciding on which dog treat to feed your dog involves a lot of research. First, you should look at the list of ingredients. The healthiest dog biscuit will have a protein listed as the first ingredient. High quality protein ensures that our loving dog friend will have a shiny, healthy coat and allergy free skin.

Healthy dog treats are easily digestible, making your dog happy, healthy and strong. Some of the best brands on our list are Zuke's, Stella & Chewy's, Cloud Star and Wet Noses brand. We have chosen these brands because of their commitment to high quality and ingredient sources. All brands are made and sourced in the USA.

Zuke's natural dog treats are made in Durango, Colorado. This company was founded by a guy and his dog, named Zuke back in 1998. Their premise for making dog treats is to make a healthy dog treat made of ingredients that we would put in our bodies. So, unlike other treats that are comprised of unrecognizable 14 letter ingredients, Zuke's is formulated to provide the specific nutrients your cat or dog needs. Zuke's healthy dog treats include the finest meats, premium grains, fruits, vegetables and oils available. With Zuke's treats you'll never find any harsh preservatives like BHA, added animal fat, nasty by-products or artificial colors or flavors. All of Zuke's treats are naturally preserved with salt, phosphoric acid and sorbic acid. Zuke's uses only the finest Ingredients - USDA beef and poultry, New Zealand lamb and venison, premium whole grains, and fresh fruits and vegetables. Zuke's dog biscuits and dog treats have no wheat, corn, soy, added fat or by-products. Many of their products are packed with anti-oxidants from fresh, whole blueberries, apples, carrots and ground flaxseed. If you want to give your dog a treat with natural enzymes and only one ingredient, then Stella & Chewy's is your choice. Stella & Chewy's uses all natural, formed treats that are made with raw, freeze-dried USDA inspected and naturally raised meat. They use no grain, fillers, hormones, antibiotics, artificial colors, sugar or salt in their brand of treats.

Plus, this company is deeply involved in NYC rescue organizations that save the lives of our less fortunate animals. Their flavors of fresh, freeze-dried raw treats include: Carnivore Crunch-Beef, Carnivore Kisses-Bison,Carnivoire Kisses-Turkey & Carnivoire Kisses-Duck. These delicious freeze-dried treats can be given whole as a training reward, or crumbled over food at mealtimes for added flavor and nutrition. Stella & Chewy's founder based her brand on what she fed her rescue dog that was ill. Because of feeding Chewy a fresh, natural raw diet, her dog's health dramatically improved. So she decided to create a brand based on the fresh and natural raw meats that are so healthy for our pets. Both Carnivore Crunch and Carnivore Kisses are a great healthy treat for cats and dogs equally. Their treats are made from true free-range meats with absolutely no hormones or antibiotics. You'll see, once you try these, they will become your pet's addictive treat they'll beg for.

Cloud Star also has a great story behind their dog treats. This company was started by a young couple that adopted a shelter dog with severe food allergies. By doing research on what foods were creating their dog, Samantha's allergies, they started baking their own dog biscuits. The first Buddy biscuit all came from making a wholesome and healthy treat without the allergy causing ingredients. All of their treats are still manufactured right here in the USA with USA-sourced and supplied ingredients, using first-quality ingredients, and eliminating common allergens from their formulations. With many varieties to choose from like: the original buddy biscuit, soft and chewy buddy biscuits, itty bitty buddy biscuits-made small for small size dogs, Farmstand Sweet potato slices, Tricky trainers- dog training treats, Jerky strips, Muttos-which are great for dogs that can only have a specific protein, such as duck in their diet and of course their famous bake at home dog biscuit mix. As part of Cloud Star's commitment to giving back, they donate at least 10% of net profits to support and assist non-profit organizations that benefit animals, women, children, and the environment. That's a good thing!

Wet Noses brand started as a home bakery in 1998. They use only USDA certified organic ingredients in all of their dog biscuits. This company even bakes their treats in convection ovens, buys from local growers, using no preservatives, no chemicals, no animal by products, and no corn, wheat or soy in any of their dog treats. They have six awesome flavors to choose from: Dogranola- made from organic flax seed, dried cranberries and sesame seed paste(tahini). Tahini is very high in protein and low in fat, making it one of the oldest health foods dating back to ancient Egypt; Pumpkin- uses only roasted pumpkin & organic flours; Sweet Potato Curry- Full of fiber rich sweet potatoes that are loaded with vitamins and minerals; Apples & Carrots-made of locally sourced Washington state apples, carrots & lovingly combined with organic rye & oat flour; Cheddar- made of delicious cheddar cheese; Peanut Butter & Molasses- The original and first dog treat made by the founder, Jazz for her dog.

So, be choosy on what treat you purchase for your family friend. If you only eat the healthiest foods, then why give your dog a treat that comes from unknown sources, made of unknown ingredients, such as by-products. You will never have to doubt about a treat purchased from Mickey's Pet Supplies. They are devoted to carrying only the best, all natural dog biscuits and treats for your dog. They will stand behind their commitment to you & your pet, by always researching the companies' products they carry. Rest assured that the treats you receive for your dog are from the best sources to give you the freshest, all natural and wholesome treat that you can feed your best friend every day.

Basic Quick Mix and Recipes

2010-12-13T07:39:00.001-08:00

With an easy basic quick mix, you can make a wide variety of inexpensive homemade biscuits, breads, and other baked goods. This mix is easy to make and store and great for any family on a tight budget.

Basic Quick Mix Recipe

10 c. all-purpose flour

1 1/4 c. nonfat dry milk

1/3 c. baking powder

1 tbsp. salt

2 c. vegetable shortening (room temperature)

Measure flour into a large bowl. Stir in baking powder, dry milk, and salt, mixing well. Use an electric mixer on medium speed to mix shortening into other ingredients until mixture resembles coarse cornmeal.

Storing mix:

Store basic quick mix in a ziploc bag or container with a tight lid. This mix can be stored at room temperature about 2 weeks. Will keep a couple of months in refrigerator or freezer. Bring mix to room temperature before using.

Using mix:

Do not sift mix for recipes. Stir lightly before measuring mix. When measuring mix into a bowl, level off measuring cup with the straight edge of a knife.

Basic Biscuits

2 c. basic quick mix

1/2 c. water

Stir together quick mix and water. Turn dough onto a lightly floured board, kneading lightly. Roll 1/2 inch thick. Cut with biscuit cutter and place on ungreased cookie sheet. Bake at 425 degrees for 10 minutes.

Note: For drop biscuits, increase water to 2/3 cup. After mixing flour and water together, drop by spoonfuls onto a greased cookie sheet. 1/3 c. grated cheese can be added to dough before dropping onto cookie sheet.

Basic Muffins

2 c. basic quick mix

4 tsp. sugar

1 egg, beaten

2/3 c. water

Stir sugar into quick mix. Add water and egg. Fill greased muffin tins 2/3 c. full and bake at 400 degrees for 20 minutes. Variation: Add 1/2 c. of favorite chopped fruit.

Basic Pancakes

2 c. basic quick mix

1 tsp. sugar

1 egg, beaten

1 c. water

Stir sugar into quick mix. Add water and egg. Pour pancakes onto heated griddle, turning pancakes when bubbles appear on the pancake surface.

The Internet is a great source for more quick mix recipes. Just type "quick mix recipes" into your favorite search engine!

Biscuit Heaven

2010-12-12T07:00:00.003-08:00

I admit it. I'm a biscuit snob. I love biscuits and gravy, but whenever I visit restaurants I order a substitution of sourdough toast for the biscuits. Restaurant biscuits are pretty much uniformly . . . well, just not up to much.

Now, I do give restaurants the benefit of the doubt. The first time I order B&G from a new restaurant, I will take the biscuits. This is just in case there are excellent biscuits in the general population getting by my taste buds. So, far this screening process has yet to produce golden biscuits worthy of the name.

I grew up eating wonderful biscuits at home, but most Americans never had a taste of biscuits until 1973 when McDonald's introduced them with their breakfast menu. My wife and I make wonderful biscuits as does my oldest son. Mine are absolutely perfect. My wife prefers her version because they are smaller. She uses a small juice glass to cut out her biscuits, while I like the larger size of a 16 oz. tumbler. Peg's biscuits also don't stand as high as mine. Plus she tends to overcook her biscuits . . . in my opinion. Of course, my wife disagrees with me. All these homemade biscuit differences are only slight compared to commercial products.

The strange thing about biscuits, however, is the fact that three fast-food restaurants produce great tasting biscuits. McDonald's, Kentucky Fried Chicken, and Popeye's Chicken & Biscuits consistently serve biscuits that are not only worthy of honey, or butter and jam, but also gravy.

My order of preference are: Popeye, McDonald's and KFC. Popeye's is a recent addition to my favorite places. I stopped in at the restaurant on Sixth Avenue and ordered chicken and biscuits. The chicken didn't do anything for me, but the biscuits were warm and greasy. I love the sausage biscuits at McDonald's and the only thing wrong with KFC biscuits is the nearly tasteless brown gravy, which should never come closer than a foot or two from their biscuits. At Popeye's you can order a side of their Cajun gravy, which goes really well with the biscuits.

I would have guessed that the Popeye Biscuits were higher in fat, and they were, but only marginally. The Popeye Biscuits were substantially lower in sodium, but otherwise the three were neck and neck within most nutrition categories.

The KFC Biscuits were 220 calories, while both Popeye and McDonald's weighed in at 240 calories. Biscuits are not diet food, but of the three only Popeye's was the best without added butter or jam. With gravy, we have a different story. What would be best would be for me to make my own sausage and milk gravy. Even bad biscuits taste better with great gravy on them. Of course, my idea of a perfect breakfast is biscuits and gravy with hashbrowns (cooked crusty and brown with onions), fried eggs, sausage links and patties . . . and bacon. I just can't eat that every day, however. It has to be a special day.

I think for next Father's Day I will ask for sides of gravy and hashbrowns from my two favorite gravy restaurants in Tacoma (Old Milwaukee on Sixth Avenue and Knapp's in the Proctor District) and a bag of biscuits from Popeye's . . . okay, don't spare the eggs and pork, either.

What's Wrong With My Biscuits? How to Make Great Biscuits

2010-12-12T07:00:00.001-08:00

**Do not miss the update at the end of this article for the best, easiest, creamy biscuits even a ten year old can make.**

Ahhhh, light, fluffy biscuits, hot from the oven; one of the real joys of life. But that joy fades when your biscuits can be used to drive nails.

Do you're biscuits come out flat as a board? And heavy as lead? Well, you are probably making a few common mistakes that are simple to correct.

While biscuits are more common for breakfast, they are also popular with other meals. Many popular restaurants serve biscuits with their dinners. So biscuits are not just for breakfast. However, they are not that easy to make at home, unless you know a few tips.

You should start with a good recipe. Many are available on the web and even on the back of flour packages.

Then you need to follow these few simple tips:

1. A major cause of flat biscuits is something few people think of, using old baking powder. Regardless of the expiration date on the container, if it has been opened over a couple of months, don't use it for your biscuits. You do not need to throw it away, just use it for other baking, not your biscuits.

2. Do not overwork the dough. Biscuits do not need prolonged kneading. This will make heavy, tough biscuits. After you roll the dough out on your board, simply fold the dough over on itself about three times. Then Stop! Next, gently form a round shape and roll it out with your rolling pin.

3. When you cut out the biscuits from the dough, push the biscuit cutter straight down, then straight up. Do not push down and twist. This compacts the edges of the dough and causes uneven cooking and flat biscuits.

4. Always pre-heat your oven completely (generally 425-450 degrees). Different ovens vary in the time required to get up to temperature. I recommend you always allow at least 15 minutes after turning the oven on before putting the biscuits in. A cold (or not fully pre-heated) oven is a major cause for failure of the dough to rise (flat biscuits).

5. This should be obvious, but if you want big, fat biscuits you need to start with thicker dough. Thin dough makes thin biscuits. When you roll out the dough it should be 1/2 to 1 inch thick (or more if you want).

6. For really soft, fluffy biscuits substitute a 50 - 50 mix of milk and heavy cream (whipping cream) for the liquid called for in the recipe.

7. Use a 2 1/2 inch biscuit cutter to cut out the biscuits. This size seems to rise more than larger biscuits.

8. If your recipe calls for regular milk try substituting buttermilk. It provides better flavor and seems to make lighter biscuits. If you do not keep buttermilk on hand (I don't), you can make a substitute by adding a tablespoon of white vinegar in a cup of regular milk. Stir and allow to sit for a minute before use.

So, the next time you make biscuits, use these tips and stand by for the compliments.

**UPDATE
If all the above fails or is too much work, here is how to make the best, easiest biscuits that never fail.
* 2 1/2 cups baking mix (Bisquick or your favorite)
* 1 cup (more or less) heavy cream (whipping cream)

1. Pre-heat oven to 425 degrees
2. In a large bowl, combine cream with baking mix until a tacky dough forms.You may need more or less than 1 cup cream.
3. Roll dough out on a floured, flat surface to about 1 inch thickness.
4. Cut out biscuits with a 2 inch biscuit cutter and place on cookie sheet lined with parchment paper (if available).
5. Bake 10-12 minutes or until tops are golden brown.
Makes 7-9 biscuits

Note: This makes a moist biscuit. If you want the inside of the biscuits dryer, turn biscuits over and cook another 5 minutes.

How to Make Green Tomato Jam and Old Fashion Tomato Gravy

2010-12-11T06:38:00.001-08:00

Tomatoes are such versatile staples for salads, slicing, sandwiches, sauces, soups, etc. And they are probably one of the most home-grown garden vegetables. If you have an overabundance of tomatoes or you would just like to try something new, try these old-fashion recipes from my vintage recipe collection. The Green Tomato Jam uses pureed green tomatoes and is flavored with raspberry gelatin. Confuse family and friends with this jam. For some fun, have them guessing as to what the main ingredient is. The Old-Fashion Tomato Gravy is served over hot biscuits.

GREEN TOMATO JAM

2 1/2 cups pureed green tomatoes (this takes about 3 medium tomatoes)
2 cups sugar
1 pkg (3 oz) raspberry gelatin

In a large saucepan, bring tomatoes and sugar to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Skim off any foam. Pour into jars or freezer containers, leaving 1/2-inch head-space. Cool before covering with lids. Refrigerate or freeze.

Yield: approximately 3 cups

OLD-FASHION TOMATO GRAVY

1/2 lb sliced bacon, diced
1 small onion, chopped
2 tablespoons all-purpose flour
1/8 tsp salt
dash of pepper
1 can (14 1/2 oz) diced tomatoes, undrained
3 cups tomato juice
6 to 8 hot biscuits, split

In a skillet, cook bacon until crisp. Remove bacon to drain on paper towels. Discard drippings except for 2 tablespoons. Cook onion in drippings until tender. Stir in flour, salt and pepper; cook and stir over low heat until mixture is golden brown. Gradually add tomatoes and tomato juice; stir well. Bring to a boil over medium heat. Cook and stir for two minutes. reduce heat; simmer, uncovered, for 10 to 15 minutes or until thickened, stirring occasionally. Stir in bacon and serve over hot biscuits.

Enjoy!

The best biscuits and easy zucchini bread recipes zucchini Less

2010-12-10T06:19:00.001-08:00

So I concluded that the only way I could have done to develop good biscuits was the easiest recipe I. And after a few trial and error, I do. Here isis:

Ingredients
2 cups baking mix (Bisquick is a known brand, but other jobs)
1 cup (more or less), cream (whipped cream)

Directions
1. Pre-oven to 425 degrees F.
2. Place mix kind of cooking in a large bowl and slowly stir in the cream. Mix until a dough and pulls out the sides of the bowl. The dough should be sticky but not crumbly, moist or sticky. Do you need more or less cream. If dough is too sticky, add more baking mix. If it is too dryand crumbly, add cream.
3. Roll dough on a flat surface for about an inch thick.
4. Use inch biscuit cutter to cut a cookie-2.
5. Place cut biscuits on a greased baking tray and bake for 10-12 not minutes or until golden brown on top.
Makes about 6 cookies.

Notes:
1. If you have sheets of parchment paper, parchment paper line with the paper before putting the biscuits biscuits. It helps to prevent soilBrowning too fast.
2. These cookies are very moist inside, and you may prefer a dry biscuit. If you check the cookies are golden brown on top, breaking a cookie and if the interior has preferred to do yours. If it is too wet, turn cookies over and bake another 5 minutes.

Serve hot.

Besides the problem of cookie after Thanksgiving, I was wondering what to do with some of the leftovers. I had cranberry sauce (whole berries), and pumpkin pie mixBlueberries, which I thought I'd throw away. But then a friend suggested that bread scraps. As mentioned above, cooking and do not get along, so that the bread was not in question.

However, I have a recipe for pumpkin bread, which has always been good. So, I made this recipe without the zucchini. Here's the result:

Ingredients
* 3 eggs
* 1 cup vegetable oil
* 2 cups sugar
* 2 teaspoons vanilla extract
* 3 cups flour, all purpose cleaner
* 1 cup of pumpkin pieFilling
* 1 / 2 cup blueberries
* 1 / 2 cup fresh blueberries (cooked) or canned whole cranberry sauce berries.
* 3 teaspoons cinnamon
* 1 teaspoon baking powder
* 1 / 4 teaspoon baking powder
* 1 / 2 teaspoon salt
* 1 / 2 cup chopped walnuts
* Water as necessary

Directions
1. If you cook with fresh blueberries, according to package directions.
2. Pre-oven to 325 degrees F.
3. Grease and flour two 8x4 inch loaf pans.
4. In a medium bowl, beat eggsto airy. Oil and vanilla and mix well.
5. In a large bowl, combine the remaining ingredients and mix well.
6. Add egg mixture to the flour and mix until well combined.
7. At this point you have enough water to get a batter to add. Batter should be similar.
8. The mixture evenly in the prepared loaf pans.
9. Bake 60 minutes or until a knife inserted at the top of the loaf is dry.

This was less bread zucchini zucchiniyummy the first time. It 'really should be called instead of sweet bread because it is sweet. It 'also very damp, so it will remain for several days.

If you are a chef, so many failures as successes give, try these two recipes is. Neither requires much skill and you are satisfied with the results.

How to Make the Perfect Buttermilk Biscuits

2010-12-09T06:00:00.001-08:00

Here are some important tips that I learnt along the way.

To reheat biscuits, put them in a well-dampened paper bag, twist it closed and put in a 300º oven for several minutes or until warm.

Homemade Buttermilk Biscuits

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/8 cup granulated sugar
1/2 cup solid shortening
1 envelope dry yeast
1/4 cup warm tap water
1 cup buttermilk

Chili Relleno Recipes - Chili Relleno Casserole Recipe

2010-12-08T05:20:00.001-08:00

Whip up this chili relleno casserole when you're in the mood for a hearty Mexican meal night. Serve as is, or with a side of Spanish rice, tortilla chips and salsa.

2 (7 oz.) cans whole green chile peppers, drained

8 oz. Monterey Jack cheese, shredded

8 oz. Longhorn or Cheddar cheese, shredded

2 eggs, beaten

1 (5 oz.) can evaporated milk

2 tablespoons all purpose flour

1/2 cup milk

1 (8 oz.) can tomato sauce or enchilada sauce

Directions

Preheat oven to 350 degrees.

Spray an 8x8-inch or 9x13-inch baking dish with nonstick cooking spray.

Layer half of the chilies evenly on the bottom of the baking dish. Sprinkle half of the Jack and Cheddar cheese on top and cover with remaining chilies.

In a bowl, mix together the eggs, milk and flour. Pour over the top of chilies.

Bake for 25 minutes. Remove from the oven and pour the tomato sauce evenly over the top of casserole. Continue baking for another 15 minutes.

Sprinkle with remaining Jack and Cheddar cheese before serving.

=> Chili Relleno Recipe: Chili Relleno Squares

These little bite-sized squares are perfect for company or potlucks.

3 cups Monterey Jack cheese, shredded

1 1/2 cups Cheddar cheese, shredded

2 (4 oz.) cans chopped green chilies, drained

2 eggs

2 tablespoons milk

1 tablespoon all purpose flour

Directions

Preheat oven to 375 degrees.

In a greased 8-inch square baking dish, layer the Jack and Cheddar cheeses in the bottom of the dish.

In a bowl, beat the eggs, Add in the milk and flour. Pour over cheese.

Bake for 30 minutes, or until set. Cut into small squares. Serve warm.

=> Chili Relleno Recipe: Chili Relleno Souffle

This isn't a traditional soufflé, but it has eggs and cheese and you can make it with no fuss. Serve with chunky salsa.

5 (4 oz.) cans mild whole green chilies

8 oz. Cheddar cheese, cut lengthwise

4 oz. Cheddar and Monterey Jack cheese combo mix, cut lenghtwise

1 1/2 (12 oz.) cans refrigerated biscuits

3 egg whites, separated

3 egg yolks

1 small onion, diced

1 1/2 tablespoon olive oil

Chunky salsa

Directions

Preheat oven to 375 degrees.

Grease a casserole dish with 1/2 tablespoon of olive oil.

Open four cans of the green chilies. Cut chilies lengthwise and remove their seeds; drain on paper towels. Insert cheese pieces into the green chilies.

Separate the biscuits and roll each one out flat. Cover each chili with a biscuit and seal well. Place wrapped chilies inside a casserole dish and bake for 10 minutes, or until the dough is halfway cooked.

Remove the casserole from the oven. Cut the remaining chilies lengthwise and layer them down flat on top of each wrapped chili relleno.

In a pan, sauté the onion in 1 tablespoon of olive oil; place onions on top of chilies. Add remainig cheese on top.

In a bowl, beat the egg whites and fold them into the egg yolks. Spread egg mixture over the cheese layer. Bake another 15 minutes, or until golden brown.

Let stand for 10 minutes before serving.

Easy to Make Chocolate Cigars

2010-12-07T04:57:00.001-08:00

Delicious served with steamy cup of cappuccino or as an elegant accompaniment to creamy desserts after dinner, this cookie-dessert recipe is easy to make in advance and keep for serving at any festive occasion.

How to Make Chocolate Cigars

Rather like brandy snaps, these delicate biscuits are wrapped around spoon to achieve their cigar shape.

Preparation time: 20 minutes plus extra for setting

Cooking time: 4 minutes each batch

Makes 16

Ingredients:

2 tablespoons plain flour

2 oz/ 50 g caster sugar

1 egg white

2 tablespoons double cream

1 tablespoon cocoa powder

1 oz/25 gm unsalted butter, melted

5 oz/ 25 gm chocolate, broken into pieces

Method of Preparation

1- Line 4 baking sheets with non-stick baking parchment

2- Whisk egg white and sugar together till well blended. Sift flour and cocoa powder into the bowl and stir in the cream and butter.

3- Place 4 dessert spoons of the mixture on one of the baking sheets. Space well apart and spread lightly with the back of a spoon.

4- Bake in a preheated oven 220 C for about 4 minutes till the biscuits have spread and the edges are beginning to darken.

5- Remove from the oven and leave for 30 seconds. Using a palette knife, carefully lift each biscuit from the paper and wrap them round the handles of wooden spoons till they set into shape.

6- Carefully twist the biscuits off the spoons and transfer them to a wire rack. Repeat with the remaining mixture on the remaining baking sheets.

7- Melt the chocolate on a double boiler and dip one side of each biscuit into it, letting the excess chocolate drip back into the bowl. Leave the biscuits on a sheet of greaseproof paper until they are set.

8- Store in an airtight container till ready for use.

9- Serve standing in a bowl.

Old-Fashioned Biscuit Recipes Like Grandma Used to Make

2010-12-06T04:01:00.001-08:00

Do you remember those big, fluffy, delicious biscuits that you enjoyed eating at grandma's house? I sure do. I remember the big old wood cookstove in my grandma's kitchen and the delicious biscuits that were always sitting in the "warmer" area. No matter the time of day, there were always biscuits at the ready in grandma's kitchen! I grew up in the midwest where we had some mighty cold winters. One of the best things to do was to sit in grandma's kitchen where the heat from the big old cookstove made it the warmest room in the house. So if you are like me and have wonderful memories of sitting in grandma's kitchen eating a homemade biscuit slathered with hand-churned butter and homemade jam, you might want to try one of these old-fashioned biscuit recipes.

BUTTERMILK BISCUITS

5 cups flour

3/4 cup shortening or lard

1 tsp baking powder

1 tsp soda

1 tsp salt

3 tbsp sugar

1 pkg yeast

1/3 cup warm water

2 cups buttermilk

Preheat oven to 400 degrees.

Sift dry ingredients together into large bowl. Cut shortening into flour mixture. Add buttermilk and yeast that's been dissolved in the warm water. Mix with a spoon until all the flour is moistened. Cover and set in refrigerator till ready to use. Take out as much dough as needed. Roll out on a floured board to 1/2" to 3/4" thick. Cut using a biscuit cutter or small glass. Bake 12 minutes until browned. Keep unused dough in refrigerator for use the next day.

BAKING POWDER BISCUITS

2 cups flour

4 tsp baking powder

1/2 tsp salt

1/2 tsp cream of tartar

2 tsp sugar

1/2 cup shortening

3/4 cup milk

Preheat oven to 400 degrees.

Sift all the dry ingredients together in a large bowl. Using two knives, cut in shortening until crumbly. Add milk and mix in well. Roll out on a lightly floured surface and cut with a biscuit cutter. Bake at 400 degrees for fifteen to twenty minutes.

Enjoy!

No More Dog Breath - Dental Dog Treats For Your Pet

2010-12-05T03:00:00.001-08:00

If there is one thing both dog owners and non-owners dislike, it is unpleasant dog breath. While good dental habits can help minimize this problem, most dogs still have bad breath. If you notice a significant increase in the strength of your pet's dog breath, consult a veterinarian. Strong bad breath could indicate a decaying tooth or illness. If your pet simply has typical dog breath, then consider these easy to use dog treats to help make your pet smell better.

Greenies: The Popular Option

Greenies come in a wide range of sizes, with dog treats for every breed and age, even senior canines. These are one of the most popular dental dog treats, with an easily recognizable green toothbrush biscuit shape. Many pet owners appreciate the recipe behind Greenies. They are designed to clean your pet's teeth and be easily digested. Even a sensitive stomach can handle them.

Biscotti Fresh Mint Biscuits: The Easy Option

Treatco has produced a fresh mint flavored dog biscuit. These little bone shaped treats will entice your pet. The fresh mint flavor helps neutralize dog breath. The Biscotti dog biscuits are very easy to use and store. These dental dog treats come in a plastic container with a twist on lid to keep biscuits fresh.

Kong Stuff'n Breath Paste: The Unique Option

Many dog owner's sing the praise of the Kong toy. These have been known to keep even the most active canines busy for long periods of time. The idea is the dog must figure out how to work a treat out of small chambers in the durable rubber toy. While your pet is preoccupied, make his or her breath better with Kong's Breath Paste. The only downside is the paste form can easily get on furniture and carpet so consider using it outdoors.

Nylabone Plaque Attacker: The Durable Option

Nylabone has created a durable dental bone dog treat. This product, which is more like a toy than dog treats, is shaped with raised bumps that work between your pet's teeth while he or she chews. Although your pet will whittle away at the Nyalbone, it is not intended as an edible biscuit. The upside is that your pet can stay busy for hours while cleaning his or her teeth. Clean teeth and gums will mean less nasty dog breath!

N-Bone Pearly Whites: The Clean Option

N-Bone makes a line of realistically shaped, flavored bone dog treats. These are larger, thicker and more durable than other types of treats. Each flavor has been designed to help remove plaque and tarter from your pet's teeth. The unique shape is also optimized for thorough cleaning because it forces your pet to turn the bone while chewing. These generally leave less mess behind and can be easily used indoors.

Keeping your canine's teeth and gums clean and healthy is going to be the most effective way to prevent bad dog breath. Choose dental dog treats your pet can enjoy while cleaning his or her teeth. Some even work as an easy option to keep your pet calm and busy as well!

Keep Them Happy With A Southern Biscuits And Gravy Recipe

2010-12-04T02:57:00.001-08:00

There is no doubt that a biscuits and gravy recipe will bring a smile to the faces of your whole family. These meals are designed to not only feed you and keep you warm in the morning, but they also offer a level of comfort at the same time. For many people, a good recipe will bring back memories of growing up, when a time was simpler, and the entire family had the chance to get together and enjoy themselves.

Think for a moment about what style of biscuits and gravy recipe you enjoy the most. There are a number of different kinds out there. Traditionally, a white sauce is used, but there are some people who choose to use a brown sauce instead. In place of sausage, in some cases, bacon will be used. Both are fine and work well in the morning routine.

Something you do need to keep in mind is that this mixture does burn very easily. You will want to avoid problems by ensuring you keep your temperature no more than medium high. That way, you will end up with a warm dish that does not get the flavors that sometimes occur with burnt gravy.

Keep in mind that people will also tend to make this mixture too thick or too thin, as they are not sure how this process is done. Know that when you add the milk into the mixture, this begins to cut down the thickness you are going for and will result in a thinner mixture then when the flour is being mixed in. You will want the mixture to appear thick and then add your milk in until you end up with the perfect biscuits and gravy recipe.

Above all, know that you can adjust any recipe to fit your needs as well. Use a recipe as the foundation for your creation and then take it to the next level by finding different elements you want to bring to it, so you can enjoy a delicious unique dish that your entire family goes crazy over.

Southern Style Biscuits and Gravy

What You Will Need
3 Cups Whole Milk
4 Tablespoons Flour
3 Tablespoons Butter
Fatty Pork Sausage
Salt and Pepper
Your favorite batch of biscuits

How to Do It

Begin the process by cooking the sausage until it is not pink anymore. Then remove it from the pan, leaving the grease. Next, add your butter until it is melted then slowly add in your flour until it thickens the mix. Be sure to whisk it well. Then slowly pour your whole milk into the recipe, adding in small amounts until you have your gravy at the desired thickness, keep mixing it with your whisk to ensure it is well blended. Then add back in your sausage and serve it hot over your favorite homemade biscuit recipe.

Chicken Biscuits Recipes - prepared simply and quickly!

2010-12-03T00:23:00.001-08:00

This biscuits chicken recipes are quick, easy and delicious. Just check this, and I'm sure you will be amazed amazing.

So here we go for some cookies chicken recipes:

>> Chicken Biscuit Casserole

1 pasta (tube or fresh)

1 can of peas (8 oz) cans

A huge freezer bag

1 onion, chopped

1 / 3 cup cold water

2 cloves garlic, sliced

3 cups chicken broth

3 cups cooked and diced chicken

3Tablespoons cornstarch

4 carrots, sliced thick 1

4 stalks celery, sliced 1 / 2 thickness

8 ounces mushrooms, halved

Bring chicken broth to a boil, add carrots, onions, celery, mushrooms and garlic and simmer for 10 minutes. Add the diced chicken and peas and cook for another 5 minutes. Mix cornstarch with cold water in measuring cup, add slowly until chicken mixture has consistency of gravy. Remove from heat, leave. To freeze: pour into round casserole dish (capacity 2-QT). Cover with aluminumMovies, flash freeze, then wrap in jumbo freezer bag.

>>Chicken, cheese and biscuits

1 1 / 2 cups skim milk

1 cup carrots, canned

1 cup green beans, canned French-style

1 small tin of biscuits and salt dash pepper pkg

1 teaspoon chicken bouillon

1 teaspoon margarine

1 / 2 teaspoon dry mustard

1 / 4 cup chopped onion

2 tablespoons flour

4 ounces cheddar cheese

8 ounces chicken breast cooked and diced

In small pan, sauté onions. (U.S. blobMargarine and water.) In 3 liter pot, heat margarine over medium heat until bubbly and hot. Flour, mustard and stir quickly to combine thoroughly. Still stirring, add the milk gradually, stir and continue cooking until smooth. Mix broth, pepper and mix well. Reduce heat and simmer, stirring occasionally, until mixture is thick, 5 to 10 minutes. Add cheese and cook, stirring, until melted.

Add the chicken and the vegetables and continue cooking until the meat and venerable areheated through. Preheat oven to 400 degrees. Spray casserole dish coated with nonstick cooking spray and pour the mixture into a bowl of chicken. Separate each biscuit into two layers of dough. Place over chicken mixture. Bake until the biscuits are golden, 7 to 10 minutes.

That's it for today! If you want more chicken recipes cookie, you now have to visit us at:

Whole Wheat Cookies AKA Whole Wheat Biscuits - A Brief Summary and Recipe

2010-12-01T23:39:00.001-08:00

Whole Wheat Cookies, a.k.a whole wheat biscuits, are the most common and popular cookies to have found a place in almost everyone's home throughout the world. The wheat that forms the primary ingredient to bake cookies can be found in different varieties that all provide different tastes. The Soft, Hard and Durum varieties of wheat are usually available. If you are to prepare cookies, Soft wheat is the most suitable one. It comes in two varieties; the Soft 'Red Winter' and the other is the Soft 'White'. These contain smaller amounts of protein and thus are quite suitable for those who are allergic to gluten.

Generally the cookies sold at the stores are refined with 40%of the original wheat being removed which takes away from the main nutritional portion in the form of bran and wheat germ. Baking these cookies at home using whole wheat flours will prevent this.

Here's a simplest recipe for you to start with.

Take ½ cup melted butter, ½ cup brown sugar, a pinch each of baking soda, baking powder, cardamom powder and mix it well.

Add wheat flour and desiccated coconut. Make flat shapes and bake them in a pre-heated oven at 350 degrees F/176 degrees C degrees until cooked.

There are many varieties of whole wheat Cookies, a.k.a whole what biscuits, that you can prepare and savor the taste of, that also have complete nutritional value. You can find hundreds of these recipes online; complete preparation instructions, accurate measurements, and ingredients list are all provided.

Biscuit Joinery and Pocket-Hole Technology For Woodworking Enthusiasts

2010-11-30T23:19:00.001-08:00

As craftsmen strive to create a perfect joint the question of wood joinery hangs over the heads of many professionals. To achieve these sought after smooth, strong, and durable joints there are many methods to choose from. Techniques like biscuit, or plate joinery, and pocket-hole joinery offer individual and effective ways to create a powerful and strong joint. Each method provides a different and efficient way to enhance the strength of your joints.

Biscuit or plate joinery involves the insertion of a biscuit into an oval, or crescent shaped slot that is cut into opposite edges of two pieces of wood. Biscuits are pre-cut, oval-shaped pieces of compressed wood that range in size from 1/2in to 2-1/4in in length. There are also biscuits available in plastic, aluminum, and steel for special applications, generally however, wood biscuits are the most prominently used. Biscuits (dabbed with glue) are inserted into specially cut slots in the wood that are shaped identically to the biscuit, the two pieces of wood are clamped together to set, and thus form a strong, durable joint. The biscuits also tend to soak up the glue applied to them before insertion which causes them to swell and make the joint tighter, and stronger. Porter Cable, DEWALT, and Makita each offer high quality plate joiners with unique, and individual features to help meet your needs, and build your joints better.

Porter Cable offers a Deluxe Plate Joiner Kit with a powerful 7.5 amps and 10,000 rpm. This joiner has many features that simplify the joining process, including: a precise micro height-adjustment knob to keep biscuits exactly centered, and a 1in O.D. (outer diameter) dust port that works with standard bags or can simply hook up to a vacuum. The DW682K has a fence tilt of 0 to135 degrees with a positive adjustable stop at 90 degrees; additionally, the bale handle is attached to the fence (rather than the motor) for increased stability and control while cutting. The joiner also has a lock-on trigger for continual use and a supremely accurate (at any angle) height scale to precisely measure positions. Porter Cable's plate joiner has seven-position rotating depth stop to accommodate a variety of biscuit sizes and depths, and a spindle lock mechanism for simple blade changes. For standard and face-frame biscuits, Porter Cable's Deluxe Plate Joiner Kit includes both 2in and 4in diameter blades. The kit also includes a centering plate, dust bag, a chip deflector, Allen wrench, and a carrying case for portability and convenience.

DEWALT offers a similar Heavy-Duty Plate Joiner with 6.5 amps and no load speed of 10,000 rpm; tough enough to work through even the hardest wood. The DW682K offers a dual rack and pinion system that ensures the blade and fence are always parallel for the most accurate joints - every time. The one piece fence is also adjustable with a 0-90 degree tilt, and, at zero degrees, a flush cut can be made without removing the fence. Additionally, the fence has a locating notch at 45 degrees that allows indexing off the outside surface of a mitered joint: in other words, the fence has a positive lock at 45 degrees to keep your joints always accurate. With a no marring, heavy-duty aluminum shoe, the joiner can be clamped down for stationary work - and has retractable, anti-slip pins to help hold your work in place, and preset depth stops for all common biscuit sizes. DEWALT's joiner kit comes with a carbide blade, dust bag, a vacuum adapter, Torx key, wrench, and a heavy-duty kit box for security. The DW682K comes with DEWALT's one year free service contract, and a three year limited warranty.

Makita also provides an excellent option in biscuit joinery. Their 3901 plate joiner runs on 5.6 amps, and with a no load speed of 10,000 rpm. Although with slightly less amps, the tool is strong enough to make the tight, and lasting joints craftsmen expect from biscuit joinery. Makita's joiner has a one-touch 6 depth setting that allows for immediate depth change when working, and accommodates most common biscuit sizes. Makita's 3901 also features a shaft lock for fast, simple blade changes, and easy to operate cam locks for added security. With a cast aluminum pivot fence with positive stops at 0, 45, and 90 degrees the joiner is always accurate and precise, and is designed to quickly and simply make strong and durable plate joints. The tool has a maximum cut depth of 25/32in, a large top grip handle, no mar rubber strip insert, and is double insulated for additional security/safety on the job. Makita's 3901 plate joiner includes a carbide tipped blade (4in in diameter), an angle guide, dust bag, lock nut wrench, set plate, inner flange, lock nut, and a plastic tool case for convenience and portability. The tool is just over a foot long and weighs 6.2 lbs.

Pocket-hole technology involves drilling an angled hole into one workpiece and joining it to another with a self-tapping screw. This process eliminates tedious drilling applications, and provides a fast, strong joint in which the screw acts as a permanent internal clamp pulling and holding two workpieces together. Kreg offers a Jig Master System specifically designed for pocket-hole joinery. The K3MS is effectively two tools in one having interchangeable drill guide blocks that can shift between bench-top and portable bases. The tool has an easy access, spring-loaded, front-side clamp that eliminates reaching around big panels to get to your toggle clamps; it keeps everything within arms reach so you can maintain speed and greater ease on the job.

Kreg offers a three-hole drill guide with a hardened steel core that helps you perfectly place pocket holes even in a variety of widths and thicknesses. This steel core also protects bits by keeping them completely covered, and supports work pieces throughout the entire drilling process. This technology reduces bit deflection and tear-out, and provides a clean, smooth, and plug-able pocket-hole. Kreg's jig also has a material support stop that can be set at any distance from the jig enabling you to repeat the same pocket-hole numerous times. This stop can also swing or flip out of the way to act also as a height support for large panels. Additionally, Kreg utilizes an optimized drilling angle specifically configured to enhance driving efficiency and reduce the pocket-hole's overall size to less than 1-1/2in. A wood-chip relief system -which consists of one wood-chip relief hole per every drill guide hole - keeps messy debris out of your drill bits and decreases drill torque output, thus increasing the life of your drill bits. This system allows the user to make smooth pocket-holes in only one plunge. Kreg jigs are built with an unique composite material that is flexible, resilient and also strong and durable; each jig is also built in-part with heavy-duty glass-reinforced nylon that maintains its strength and longevity.

Each of these joinery options is unique and provides professional results and professional strength to your joints. Both biscuit joinery, and pocket-hole joinery offer simple and strong solutions to achieving the perfect woodworking joint.

Top 3 Red Lobster Recipes

2010-11-29T23:01:00.001-08:00

Red Lobster Cheese Biscuits
2 cups Bisquick
2/3 cup milk
1/4 teaspoon garlic powder
1/2 cup shredded sharp cheddar cheese
1/4 cup butter
1/2 teaspoon garlic powder
1/4 teaspoon Old Bay Seasoning
1/4 teaspoon kosher salt
1/2 teaspoon parsley flakes

Heat oven to 450.
Mix Bisquick, garlic powder, milk and cheese until well blended.
Drop dough by spoonfuls onto ungreased cookie sheet.
Bake 8-10 minutes.
Combine butter, garlic powder, old bay, parsley and salt.
Melt in microwave for 20 seconds.

Red Lobster Shrimp Alfredo
Ingredients:
1/3 cup olive oil
3 cloves garlic, minced
1 pound shrimp, peeled, deveined and remove tails
2/3 cup clam juice or chicken broth
1/3 cup dry white wine
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
2 tablespoons each lemon juice and chopped parsley
1/4 teaspoon each dried basil leaves and dried oregano leaves, crushed
1 package linguine pasta (8 ounce size) cooked and drained

Directions:

Heat oil in large skillet over medium-high heat. Add garlic; reduce heat to low. Simmer until garlic is tender. Add shrimp in same skillet and cook over medium-low heat until opaque. Remove; reserve liquid in pan. Add clam juice (I use the chicken broth when I'm out of clam juice); bring to a boil. Add wine; cook over medium-high heat 3 minutes, stirring constantly. Reduce heat to low; add cream, stirring constantly. Add cheese; stir until smooth. Cook until thickened. Add shrimp to sauce. Heat through. Add remaining except linguine. Pour over linguine in large bowl; toss gently to coat. Serve with additional grated Parmesan cheese, if desired.

Red Lobster Shrimp Scampi
1 cup white wine
1/2 cup unsalted butter, do not use margarine
3 teaspoons minced garlic
1 lb shrimp, peeled and deveined

Bake at 350-degree oven for about 6 to 7 minutes.
Be careful not to overcook the Shrimp.
The shrimp is done when it has turned pink.

Make Restaurant Recipes at Home

2010-11-28T22:59:00.001-08:00

If you are like me you love going out to eat. I can think of 50 restaurants of the top of my head, which I love. And better yet, as soon as I am there, I know exactly what I am going to order, and my mouth waters just thinking of how good it is going to taste. Of course these are my luxuries on the rare occasions my husband and I can find a babysitter and get out of the house.

See there are a few problems when it comes to eating out.
1) Waiting for a table,
2) The price and
3) Trying to keep my kids entertained while we wait for our food so that I can actually enjoy it when it comes.

None of the above is an easy task.

So what is a person to do, when you love the food but don't have the means to go out and get it? I love "Olive Gardens" Fettuccine Alfredo; I have tried hundreds of recipes and never found one that even came close. "Red Lobster", of course the seafood is good, but what about those cheddar biscuits they serve with every meal, have you ever tasted a better biscuit? I know I haven't. My husband is a huge fan of "Hooters" wings, but the one's you buy in the freezer department just don't compare. Have you been to "Starbucks" lately, great coffee, huge prices! I could go on and on about the top restaurant chains and how great their food is, but then, we go right back to my top three issues, time, money and kids, and I am right back where I started from.

So I started doing some research on restaurant dishes and recipes on how to make them, people have ton's of opinion but I couldn't find any that compare, but then I found "Copy Cat" recipe book and "Official Secret Recipes" what a god sent, I enjoy my favorite food now for the fraction of the cost and in the relaxed atmosphere of my own dining room table. Here is a sample from Copy Cat Cook book on "Red Lobster" Cheddar Bay Biscuits enjoy:

Red Lobster Cheddar Bay Biscuits

2 C. Bisquick

1/2 C. cold water

3/4 C. grated, sharp cheddar cheese

1/4 C. butter

1 tsp. parsley flakes

1/2 tsp. garlic powder

1/2 tsp. Italian seasoning

Preheat oven to 450 degrees. Mix together baking mix, cold water, and grated cheese. Roll out biscuits in a floured surface. Biscuits should be approximately one inch thick. Cut biscuits with a cutter, and place onto an un-greased baking dish. Melt butter and seasonings together. Brush with the butter and spices and bake for 8 to 10 minutes.

7 Rules to Making Perfect Biscuits From Scratch Every Time - Plus 1 Great Buttermilk Biscuit Recipe

2010-11-27T22:38:00.001-08:00

Making biscuits is not an exact science, but it does require some basic tips and techniques to get the job done right. Take any any biscuit recipe you have (see below), apply these 7 simple rules to that recipe, and you will be making perfect homemade scratch biscuits every time.

1) Use a good low-gluten, soft-wheat flour.

2) Sift the flour one time by itself, then sift it again with the other dry ingredients in the recipe. This will create the perfect lightness for your biscuits.

3) The flakiest, best-textured biscuits are made when using lard as the fat in the biscuit recipe. If you do not feel good about using all lard for your biscuits, try using half lard and half vegetable shortening. But never use any vegetable oils in any biscuit recipe.

4) Chill the bowl and the fat used, and work quickly to keep the fat from melting. Every grain of flour needs to be covered in fat in order to prevent the flour's gluten from being activated by the water. If you activate the gluten, you will end up with a hard, heavy biscuit.

5) Buy a good biscuit cutter that makes a nice, sharp cut. It should also allow air to escape (an open top), which gives biscuits the chance to rise properly.

6) Pat the biscuit dough out only one time. Re-rolling dough will cause the gluten in the biscuit recipe to toughen the dough, making very heavy and dense biscuits.

7) To bake evenly, turn the baking sheet around one time during the baking. If baking more than one cookie sheet full of biscuits at a time, switch the positions of the pans once during cooking.

Before baking powder was ever invented, cooks always used buttermilk in biscuits. This would help them rise. Although it still works today, people go more for the flavor buttermilk provides than for its ability to rise the biscuit dough.

Buttermilk Biscuit Recipe

Ingredients:

2 1/2 cups good soft-wheat flour
1 1/2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
3 tablespoons lard, well chilled
2 tablespoons vegetable shortening, chilled
1 cup chilled buttermilk

Directions:

Position the oven rack in the middle, and preheat the oven to 450 degrees Fahrenheit. Grease a baking sheet.

Sift the flour, then sift together all dry ingredients in a large bowl. With a large fork or pastry blender, blend in the lard and vegetable shortening until a course meal is formed.

Pour in the buttermilk, and stir together ingredients until a sticky dough is formed.

Flour your hands and a pastry board or counter top. Turn out the dough and knead it gently, just 4 to 6 times. Pat out the dough until it is about 1/2 inch thick.

Cut the dough with a 2 to 3-inch round biscuit cutter, or a round cookie cutter.

Move the biscuits to the baking sheet, arranging them so they just barely tough each other. Bake the biscuits for about 10 minutes, or until raised and golden brown in color (Remember to turn the baking sheet at the halfway point).

Serve the biscuits hot and with butter.

Easy Homemade Dog Treat Recipes

2010-11-26T22:00:00.001-08:00

Don't think you have the time to prepare homemade dog treats for your best friend? Well, think again. This pumpkin dog biscuit recipe is not only super easy to make it's healthy for your dog, too.

A healthy well-balanced diet is important for your dog's overall health and well-being. Even small amounts of food in the form of treats or snacks play an important role. So instead of grabbing the first bag of dog treats off the super market shelf or from your local pet store (that are probably loaded with chemicals and preservatives) take few moments to learn how easy and cost-effective it is to make your pooch their very own dog treats right from your kitchen.

Homemade Pumpkin Dog Treat Biscuits:

2 cups whole wheat flour
2 eggs
1 1/2 cup canned pumpkin puree ( not pie filling)
1 tsp. ground cinnamon

Directions:

Preheat oven to 350 degrees
In a large bowl, mix all ingredients thoroughly
Roll out dough and cut out shapes
Place shapes on a lightly greased cookie sheet
Bake for 20 minutes
Allow to cool completely before treating your anxiously awaiting pup.

Your dog will love this pumpkin dog biscuit recipe and it's good for him too. Pumpkin is good source of vitamins and minerals, particularly vitamin A (for healthy vision) and potassium (good for blood pressure). Also, the fiber content pumpkin provides your dog is great for maintaining healthy digestion. Cinnamon not only provides great flavor but also has anti-inflammatory properties to help ease joint pain and has been used to help regulate blood sugar levels, as well.

Note: Canned pumpkin is readily available during the fall, so you might want to stock up on some before the season's end. If you do run out, you can substitute sweet potatoes in the recipe. An easy way to do this is to buy sweet potato jars of baby food.

Remember: A healthy dog is a happy dog.

Calories in restaurant foods are higher than expected

2010-11-25T21:22:00.001-08:00

The Americans get a third of daily calories, and spend half their food dollars to food, which can be a problem if one considers that the calories in restaurant food is often higher than expected. To search for and seek customers in continuation of this behavior, given the difficult economic situation, seem to offer more and more restaurants are loaded with portions of saturated fat, calories and salt food.

In fact, the typical restaurant appetizer, meal and desert about 1,000 calorieseach. More than you think, does not it?

And since it is almost unheard of for a restaurant nutrition information to distribute the order to get most of us more salt, fat and calories than we did, that to think about dinner.

To inform the guests, the Center for Science in the Public Interest (CSPI) has to come up with a list of the worst restaurant meals in the form of calories, fat and salt.

The group ESSEN 2009 Xtreme dishes that appear in the June issue of NutritionAction Health Letter include:

- Applebee's Quesadilla Burger and fries, bacon cheeseburger wrapped in a quesadilla that packs 1,820 calories, 46 grams of saturated fat and 4410 milligrams of sodium. You can add these sums by topping up your fries with chili and cheese anymore.

- Chili's Big Mouth Bites serves four mini (not all very small) over bacon cheeseburger, fries and onion strings with jalapeno ranch dip to 2350 calories, 38 grams saturatedFat, 3940 milligrams sodium.

- Chili's Original Baby Back Ribs half rack adds 490 calories, 12 grams of saturated fat and 2,050 milligrams of sodium non starter. Consider how the addition of a Quarter Pounder with cheese in your meal.

- Olive Garden Tour of Italy brings home the lasagna, chicken parmigiana and creamy fettuccine Alfredo lightly floured to create a trifecta of a meal with 1450 calories, 33 grams of saturated fat and 3,830 milligrams of sodium.

- Gambero Rosso Fondue Ultimate includes shrimp and crab in a lobster covered with cheese sauce in a warm, crunchy sourdough bread bowl to give you 1,490 calories, 40 grams of saturated fat, sodium, 3580 milligrams.

- The Cheesecake Factory Fried macaroni and cheese supplies four balls of fried cheese and marinara creamy white flour and supplies 1,570 calories, 69 grams of saturated fat (3 ½ days value) and AS1, 860 milligrams sodium.

- The Cheesecake Factory and chicken> Cookies is far from comfort food, even though the centers around a potentially healthy chicken breast. The problem comes from the mashed potatoes, shortbread biscuits, mushrooms, peas and carrots covered with rich gravy that carry a cumbersome 2,500 calories.

- The Cheesecake Factory Philly Style Flat Iron steak with french fries add cheese to a large extent, grilled red meat and fries for 2320 includes calories, 47 grams of saturated fat (2 ½ daysvalue) and 5,340 milligrams of sodium (3 days worth).

- Uno Chicago Grill mega-sized Deep Dish Sundae dessert that starts with a monster chocolate chip cookies, add ice cream, whipped cream and chocolate sauce topped with a sweet with 2,800 calories and 72 grams of saturated fat to create.

Menu Education and Marking (Food) Act, a measure of menu labeling, only to Congress in May 2009 was introduced, has the strong support of the Center for Science in the public interest andChance, adopted in the near future.

The measure requires fast-food chains and restaurants (some with over 20 seats) for information on the nutrient-screen menu, and tags, which should include the number of calories show values of more trans fat saturated fat, carbohydrates and sodium.

The National Restaurant Association points that there are healthier options on menus than ever before. They also argue that the size of portions, rather than increases to be smaller,As a measure of economic slowdown.

While not opposed to the idea of nutritional information is facing, the organization of supporting a measure in calories, salt and fat in other places, such as a brochure or a poster would show.

help If you want to eat even better when consumed by a dinner, you can:

1. Check the nutrition information of menu items on-line before arriving at the restaurant.

2. Ask for healthy cookingAlternatives such as baked or broiled or, failing that, a vegetarian for a side dish, or choose one of the many decorations unhealthy Instead of all of them.

3. Cut the portion size in half by ordering a lunch-size or half-pint, reducing the impact of the calories in restaurant food, or take half of your meal from the pot before you start eating, and put it in a box "to go to store and play back later.

The Five Best Healthy Dog Treats

2010-11-24T20:57:00.001-08:00

Healthy dog biscuits are the best treat for dogs. They are tasty and very easy to make. Shapes could be anything, but I prefer bones, paws and chicken drumstick cutters. Treats should be stored in an airtight container, away from the sun for up to 1 week. Always remember to spray parchment paper with oil.

Paprika-Parsley Dog Treat:

Ingredients

2 1/2 cups all-purpose flour
1 cup rolled oats
3/4 cup cornmeal
1 tablespoon sugar
3 tablespoons bouillon (chicken, vegetable or beef)
1 tablespoon paprika
1 tablespoon brewers yeast
1 tablespoon dried parsley (or use fresh, finely chopped)
1 cup of boiling water
1/3 cup of butter
1/2 cup of milk
1 egg

Blend oats until coarse. Cream water, butter, milk and egg. Add all dry ingredients and kneed until mixture forms a think dough. On lightly floured surface, spread dough into 1/2 inch thickness. Cut into desired shapes, place on parchment paper and bake in preheated oven at 350°F for 30-35 minutes.

Double Chicken Dog Treat:

Ingredients:

2 cups Flour
1 cup cornmeal
1 egg, lightly beaten
1/2 cup chicken broth
3 tablespoons vegetable oil
2 teaspoons fresh, chopped parsley
1 cup cooked chicken livers, chopped

Combine flour and cornmeal in a bowl. In a large bowl add egg, oil and broth - the add 1/3 of the flour mixture at a time, mixing well between additions. Add chicken livers until well incorporated into dough. Kneed dough on floured surface for about 1 minute, cut and place on parchment paper. Bake in preheated oven at 400°F for 15 minutes.

Many-Grain Healthy Dog Biscuits:

Ingredients:

3 1/2 cups all-purpose flour
2 cups whole-wheat flour
1 cup rye flour
1 cup cornmeal
2 cups cracked wheat (bulgur)
1/2 cup non-fat dry milk powder
4 tsp salt
2 cups chicken stock
1/4 oz active dry yeast (one package)
1 egg
1 Tbsp milk

In a bowl combine flours, cornmeal, milk powder and salt. In separate bowl dissolve yeast mixture in ¼ cup lukewarm water until it bubbles; add chicken stock. Mix in dry ingredients into stock and yeast, kneading on a floured surface. Roll out to a ¼ inch thickness, cut and place on parchment paper. Mix milk and egg to brush top of biscuits and put in preheated oven at 300° for 45minutes.

Cheesy Healthy Dog Biscuits:

Ingredients:

1 cup rolled oats
1/3 cup margarine
1 cup Boiling water
3/4 cup cornmeal
1 tablespoons sugar
2 teaspoons chicken or beef flavored instant bouillon
1/2 cup milk
1 cup shredded cheddar cheese
1 egg, beaten
2 - 3 cups whole wheat flour.

In bowl combine rolled oats, margarine and boiling water. Let it stand for ten minutes. Stir in corn sugar, bouillon, milk, cheese and egg. Mix well. Lightly spoon flour into measuring cup and level off. Add flour one cup at a time, mixing between additions to combine properly. Once finished the dough will be stiff. On floured surface, kneed dough until it is no longer sticky, rather has a smooth texture. Roll dough out to ½ inch pieces, cut and place onto parchment paper. Bake in preheated oven at 325°F for 35-45 minutes.

Tuna Healthy Dog Biscuits

Ingredients:

1 cup rolled oats
1 cup cornmeal
1 teaspoon flax seed, ground
1/4 teaspoon baking powder
1 small can tuna or salmon
1/3 cup water (or as needed)

Grind flax seed, oats - set aside. Smooth tuna in food processor. Add the rest of the ingredients until pulse food processor until it forms a ball. If it's too dry, add water - one teaspoon at a time. Turn out onto lightly floured dough surface, kneed until soft: approximately 1 minute. Cut, place on parchment paper and bake in preheated oven at 350°F for 20-25 minutes.

Ceramic Cookie Jars

2010-11-23T20:20:00.001-08:00

Cookie jars are used for keeping biscuits inside. If the jars are made of ceramic material, then it is called as "Ceramic Cookie Jars". In early days, the cookie jars were made of glass with lids. You can screw or unscrew the lid of the jar. Nowadays the jars are made of ceramic materials, which would make the appearance of the jars more appealing.

Ceramic jars are used to store any of the following items.

Cookie
Biscuits
Candy
Once you keep the biscuits or cookies inside, you have to screw the jar and lock it so that it gets air tightened. This is safe for keeping the cookies or biscuits inside. As it is air tight, the eatables will be crispier inside for more days.

Why Ceramic Products?

Ceramic materials are used to prepare more decorative materials. So with the use of ceramic materials, it is easy to prepare ceramic jars more attractive. If you use glass, you cannot make it more decorative as you can make using ceramic materials. Most of the ceramic products are manufactured from china. The products made from china looks good and it can be bought online.

How to buy the jars?

You can buy any ceramic jars either online or by visiting the shop. Nowadays a lot of online stores are available which makes more easy purchase of the ceramic jars. You can visit a lot of trusted sites to buy ceramic products.

Next Step: You can buy ceramic products online by visiting any of the websites.

Recipe For Red Lobster Biscuits - Why Should You Add Cheddar to Red Lobster Biscuits?

2010-11-22T20:00:00.001-08:00

Do you love red lobster biscuits? Do you think they are perfect as they are, or are you willing to experiment a little to see if they can be made even better? I love my basic recipe for red lobster biscuits, but once in a while I get the urge for something a little bit different. At times like these, the simplest thing I can do is to add cheddar cheese to my biscuits. Here are 3 reasons why I love adding cheddar, and why you should try it too:

1) I love cheddar in my red lobster restaurant biscuits because cheese is always a welcome addition to almost any food.

Why not try it out for yourself? Vary the amount of cheddar cheese you add to change the "cheesiness" of the taste. Test out different amounts of cheese to find just the right balance for you. I like just a small amount for a more subtle flavoring, as well as moderate amounts for a balance between the original red lobster taste and the cheesy taste. I rarely go for the recipes which add so much cheese that it overpowers the original scent of the red lobster.

2) I love cheddar cheese with red lobster biscuits because of its moderate strength.

There are so many different types of cheese you can add to your lobster biscuits, it makes your head spin. But I prefer cheddar for mine. Why? Because of its moderate taste.

I find that Edam and Gouda cheeses are too mild-tasting to contribute anything to my recipe for red lobster biscuits. However, from time to time, I do enjoy eating plain red lobster biscuits with these mild-tasting cheese.

Swiss cheese and blue cheese are both too strong for me, overwhelming the taste of lobster in my biscuits. In any case, I rarely buy them. However, if you like these stronger-tasting cheeses, it may be worth trying them with your favorite red lobster biscuit recipes. Who knows, it may work well for you.

When testing different types of cheese with my biscuits, I normally eat plain red lobster biscuits with the cheese. Sometimes I use the cheese as a dip. If I like the new taste, I'll experiment adding that type of cheese into my recipe.

3) I love cheddar cheese for its low lactose content.

Cheese is made from milk, a good source of many important nutrients like calcium. However, I am lactose-intolerant. Since cheddar only contains 5% of the lactose in whole milk, I find it an ideal source of natural calcium and phosphorus. If you are completely lactose-intolerant, try hard cheeses like Swiss cheese, aged cheeses like Brie or Camembert, or soy cheeses. If you are allergic to cow's milk, but not lactose-intolerant, try cheese made from goat's milk.

To add cheese to your recipe for red lobster biscuits, simply shred or grate the cheese before adding it to the biscuit mix. Stir the cheese so that it is evenly distributed throughout the mix. After this, just cook it in the oven the same way as any normal recipe mixture. For me, three ounces of cheddar works well (with most normal recipes). Your mileage may vary. The best way is to try different amounts of cheddar in YOUR recipes.

Recipe for Iced Chocolate Biscuits

2010-11-21T19:57:00.001-08:00

A super treat for the kids on birthdays and other special occasions.

Ingredients:

110 grams Butter
60 grams Castor Sugar
110 grams Self Raising Flour
pinch of Salt
3 grams Sweetened Chocolate Powder

For Glace Icing:

450 grams Icing Sugar
1 Egg White
Food Colouring

Method:

Set the oven to 190 degrees Celsius.
Soften the butter in a bowl.
Work in the sugar with a wooden spoon.
Beat until light.
Sift the flour with a pinch of salt and the chocolate powder.
Sift the powder mixture a second time and then stir it into the butter mixture.
Roll the dough into small balls. When flattened these should be biscuit-sized.
Place the balls well apart on a greased baking tray and flatten with a wet fork.
Bake for 10 minutes.
Leave the biscuits on the baking tray for a further 2 minutes and then lift onto a wire rack to cool.

Glace Icing:

Sift 225 grams of icing sugar into a bowl and mix to a stiff paste with a little water. The water should be added 1 teaspoon at a time.
Stand the bowl in a basin of hot water and stir gently until the icing thins a little.
Coat each biscuit with the icing and leave it to set.

Decoration:

Sift the remaining icing sugar into a bowl.
Mix the egg white with a fork.
Beat in enough sifted icing sugar to give a very stiff mixture.
Mix in a bit of food colouring.
Pipe onto the biscuits.

Scrumptious!

Homemade Biscuit Recipe

2010-11-20T18:38:00.001-08:00

The following recipe is what is called making biscuit's from scratch - My Grandmother made them like this, but mother was lazy and opted for the canned variety - that we all know taste, well not that great.

Making biscuits from scratch is not hard at all - it takes us about 20 minutes from beginning to out of the oven and ready to eat. They taste so much better and you can have quality time with the kids making them - Why? Because there is a cookie cutter involved and it's like working with Play-Doh!

Ingredients:

2 ¼ cups of all-purpose flour (never really tried anything else)

3 teaspoons of baking powder

½-teaspoon salt

½ cup of shortening (Crisco)

1-cup milk (we use buttermilk)

Cooking Directions:

Preheat Oven to 450 F. degrees

In a large bowl, combine flour, baking powder, and salt. Using blender, cut shortening into flour until consistency of course meal. Pour in milk; stir with fork until mixture leaves sides of bowl and forms a soft moist dough, toss lightly until no longer stocky, Roll out to ½ inch thick, and cut with 2-inch floured cookie cutter. Place on un-greased cookie sheet. Bake biscuits in oven on middle or top rack at 450 degrees for 8-12 minutes or until lightly golden. Serve hot with butter and favorite jams and jelly or honey. Makes about 12-15 biscuits.

For snacks throughout the morning leave the left over biscuits plated on the top of the stove, and they can ad peanut butter, or their favorite spreads for a mid morning treat.

Ceramic Cookie Jars

2010-11-19T17:57:00.001-08:00

Ceramic jars are used to store any of the following items.

Why Ceramic Products?

How to buy the jars?

Next Step: You can buy ceramic products online by visiting any of the websites.

Marian Rivera - From Biscuits to Stardom

2010-11-18T17:02:00.001-08:00

It all started with a biscuit commercial and the rest is history.

Who thought that the unknown but beautiful model in a biscuit commercial is now the most popular actress in the Philippines? Call it luck, and Marian Rivera is indeed very lucky.

She was then noticed by GMA-7 bigwigs and given a break. She first starred in an afternoon soap opera Kung Mamahalin Mo Lang Ako. It was followed by "Agawin Mo Man Ang Lahat" and "Pinakamamahal" opposite Oyo Boy Sotto. Another afternoon shows followed namely "Muli" with Alfred Vargas and "Super Twins".

She debuted in the big screen through a Regal Films horror movie entitled "Pamahiin" along with Dennis Trillo and Iya Villania. Nevertheless, only a few have noticed Marian Rivera at that time.

Then came the big break. In 2007, GMA-7 was doing the Philippine remake of the popular Thalia starrer "Marimar". Marian joined the audition for the title role alongside big names in the Philippine showbiz. Marian surprisingly captured the coveted role and started taping opposite Dingdong Dantes.

The program debuted on the small screen on August 13, 2007 and garnered 36.6% in the TV ratings, the highest in its time slot. The show captivated the Filipino audience that it sit in the top of the TV rating charts during its airtime. Due to the success of Marimar, she was awarded as the PhenomenalTV Star in the 38th Box Office Entertainment Awards.

In the same year she starred in two MMFF movie entries "Bahay Kubo" and "Desperadas".

In 2008, she starred in a movie opposite Richard Gutierrez entitled "My Best Friend's Girlfriend" which became a box office hit. She also played the role of "Dyesebel" with Dingdong Dantes which also made to the no.1 spot in the TV ratings.

In second year in a row, she again starred in an MMFF entries, "Shake, Rattle & Roll X" and "Desperadas 2". Her tandem with Dingdong Dantes debuted in the big screen with the movie "One True Love" which was also a certified box office hit.

In 2009, she started it with "Ang Babaeng Hinugot Sa Aking Tadyang" with Dingdong Dantes and the show premiered on the top spot of the Philippine TV ratings.

Controversies also came along to her career but with Marian Rivera's strong personality, she can withstand them all and look forward for a brighter showbiz career.

Wheat biscuits that are healthy?

2010-11-17T16:38:00.001-08:00

We told you how good biscuits and can not promote fat storage. But then there are the biscuits called healthy biscuits, cookies, such as wheat, high fiber cookies, etc. So we decided to find out two things. First, if this grain, high fiber cookies are very healthy, and what they are among the healthiest: Britannia Marie Gold, Sunfeast Marie Lite, Britannia and nurse McVities (the original)

All had biscuitsvery similar ingredients. Britannia Marie Gold was the lowest in calories to 441 calories per 100 g. This was a bit 'less calories Sunfeast Marie Lite. The higher fiber Britannia Nurse-to 6 g per 100 g, but had a high caloric intake of 487 calories and twice the fat of Marie biscuits.

Honestly, it was a close race:) Overall, cookies not only nutritious, so it was more a question of which biscuits are wheat,less harmful.

Fith choice of healthy wheat biscuits Britannia Marie Gold with the lowest calorie content of its enriched with vitamins (A, D, B, E) and calcium.

Funny side note: Britannia Marie Gold said, a pack of Marie Gold contains the same amount of protein a glass of milk. But a pack contains 616 calories Marie Gold, for a glass of low fat milk has about 60-80 calories. You can choose your source of protein:)

Below is the nutrition labeling ofhealthy wheat biscuits in India (Note: Nutritional values per 100 grams per product):

Britannia Marie Gold: 441 calories Carbohydrates-76, 5 g (27 g of sugar), 8 g protein, 11.5 g fat (5 g saturated fat, unsaturated fat 5 g), 48.6 mg of calcium, Vitamin A 880 mcg, 5.8 mcg of vitamin D, vitamin E 17.6 mg, vitamin B1, B2, B3, B6, folic acid.

Ingredients: wheat flour (58%), sugar, vegetable oil, milk solids, invert sugar syrup, butter

Sunfeast Marie Lite: 446-76 calories, 3 g carbohydrate (19.2 g of sugar), 8.4 g protein, 11.9 g fat (5.8 saturated, unsaturated, 6.1), 3.4 g fiber, 0 cholesterol

Ingredients: wheat flour (66%), sugar, vegetable oil, wheat fiber (0.13%)

Britannia Nurse (fiber system tract): 487 calories, 58 grams of carbohydrates (15g sugars), 7.5 g protein, 25 g fat (12 g saturated fat, 12 grams of unsaturated fat), 6 g fiber , 0 trans fat, 0 cholesterol.

Ingredients: wheat flour (41%), edibleVegetable oil, wheat flour (19%), sugar, wheat bran (4.5%)

McVities (the original digestive system): 478 calories, 6.7 protein, 63.4 carbohydrate (16 g of sugar), fat 21.9 g (10.4 sat), 3.4 g fiber

Ingredients: Wheat flour (56%), vegetable oil, sugar, wheat products (13%)

Make Peanut Butter Dog Treats

2010-11-16T16:20:00.001-08:00

Have you ever tried giving your dog peanut butter? If you haven't, you may be surprised just how much your dog might like it! You can buy peanut butter dog treats, but it is a lot more fun, rewarding and cheap to make them yourself! Don't worry, gourmet cooking skills are not required for this recipe.

Ingredients:

Peanut Butter

Whole wheat flour

All purpose flour

Baking powder

Milk

First you should preheat the oven to about 180C

Now mix the milk and the peanut butter. Keep going until the mixture has no lumps left in it.

Now mix the two types of flour and baking powder into the mix, without making it too dry.

Now the fun but messy bit. Knead the mixture, making sure it isn't too dry. If it is, add some more milk or even a small amount of water.

Once you've rolled the mix, cut it into whatever shape you want and bake for 15 minutes.

Let the treats cool and then give your dog a surprise!

The great thing about these treats is that they can be stored easily and for a relatively long amount of time. Your dog will love you forever after making these treats! Once you have made your first batch you can experiment with amounts to make sure the mixture isn't too dry or watery, although most dogs aren't that fussy when it comes to things they like.

Once you've made the treats, how can you use them to your advantage? Well dog training is a completely different subject, but peanut butter dog treats make great rewards. Once your dog follows a command, or even if it does something you like without being ordered, giving it a treat is a brilliant way to encourage that behaviour.

I hope your dog enjoys the treats!

Feeding Your Dog Treats - Is it Good Or Bad?

2010-11-15T15:39:00.001-08:00

You know how important it is to feed your pet healthy. Whether you feed your dog dry food, canned food, or you make it yourself there may be something very important you're overlooking. Do you give your dog scraps from the table or a rawhide to chew on every once in a while? They may seem like a small treat but can have an impact on your dog's diet if given enough of it. You may not have thought about it but anything you feed tour dog becomes a part of his diet. But how big of a role to treats play in your dog's diet. Do you give your dog a treat once a day or a bunch throughout the day?

The type of treats you feed your dog also affects his diet. Do you feed your dog whatever you eat? What's good for you may not be so good for your dog. Raisins for example, they are a healthy snack for people to eat throughout the day, but could harm your canine companion. Rawhides can be both good and bad; it depends on your opinion. Some feel that they are not a good treat to give to your dog, but others feel it's a great treat and helps keep your dogs teeth clean and keep him busy. But his best thing to do would be to go to your vet and see what he thinks. If you decide to give your dog rawhides try not to give them to your dog a lot. They can cause thin stools and contain many empty calories.

Dogs see treats as special snack and usually don't care what it is. It can be a carrot piece of meat, or a milk bone, they are just happy to get it. If you feed your dog a lot of treats, you may want to modify his diet to keep a healthy weight. Giving your dog a bunch of treats is fun but may not be the best choice health wise. Think about giving your dog less treats, or even break one milk bone into several pieces and give it to them one at a time. Giving your dog little pieces of apples, carrots, and ice cubes are a great treat choice. Treats like these will make little difference in your dog's diet, and makes monitoring your dog's diet easier. This way you can focus on what your dog is getting at mealtime. Ensuring your dog is eating healthy will help keep him healthy for years to come.

A Must Have Recipe For Cracker Barrel Biscuits

2010-11-14T15:00:00.001-08:00

Cracker Barrel has been known for their fine food and how satisfying their menus can be.

There are many people who wonder how these meals are made, especially the Cracker Barrel biscuits. There are a number of different versions for the recipe for cracker barrel biscuits available in the World Wide Web for all to try and enjoy.

There are recipes for cracker barrel biscuits which require the use of buttermilk while there are some which require self rising flour. People who have tried them have attested to the fine outcome and how delectable it is.

One particular recipe uses a fair amount of instant biscuit pre-mix, some buttermilk, sugar and melted butter both for the dough and for brushing. It requires having all the ingredients mixed together in a bowl until it forms a soft dough.

A pre-heated oven with a temperature of 450 degrees should be standing by as well. As soon as the dough is formed, it should be transferred to a floured surface and kneaded for 20 times and rolled to ½ inch thick (unless one would like the piling biscuits then it could be thicker).

The butter in the dough will prevent the biscuits from sticking to the sheet so; ungreased baking sheets can be used. The cut dough should be placed close together and brushed with the melted butter. Bake the batch of biscuits for 8 to 10 minutes (though a lot finds and prefers 8 minutes to be ideal).

As soon as the biscuits are done, take them out of the oven and brush them again with the melted butter. This is a recipe which will certainly be enjoyed by people of all ages.

Diversity of Bakery Products - Something For Everyone

2010-11-13T14:40:00.001-08:00

Bakery products are integral part of meals in our daily life. We use different types of food or foodstuffs prepared in bakeries in or around our neighborhood. Some common and most popular bakery products are cakes, cookies, biscuits, and breads. People from all ages love group love these products and use them in their daily meals.

However, there are a few specific products for people with some special taste of attributes. Even the same product can have different flavors or taste based on their ingredients. The choices of these products are always different for different set of people. It is not necessary that all members of a family love the same product.

Evergreen Products by expert Bakers

An expert baker knows the taste of people and then prepares the products based on their individual choices. The most important thing required in all bakery products is the hygiene, quality and durability. To fulfill the demand for different taste and flavors, bakers produces same product with different flavors and ingredients.

Some all time favorite products with different variations in their flavors, ingredients and taste are as following:

Cakes - The best example of this variation is our most loving bakery product, Cake. There are numerous flavors of cake available in market. Some people love chocolate cake, some love vanilla cake, some love pineapple cake. These cakes have different flavors. Similarly, a few people avoid having cakes that contain egg. To cater the tasting need of such customers, expert bakeries always produces eggless cakes.

Cookies - Cookies are a favorite bakery product of kids as well as elders. Everyone loves to have them after their dinner or all other time during the day if possible. Some people are crazy for cookies. They keep cookies with them always. Again, you can find variation in types of cookies. You can find chocolate cookies and other sweet cookies with different fruit flavors.

Biscuits - You cannot imagine your morning tea and evening tea without a few biscuits to nibble. Here again people have different types of taste for biscuits. To fulfill their demands bakers produce different types of biscuits including cream biscuits, sweet and salty biscuits with cashew nuts, and almonds as their secondary ingredient.

All About Strawberry Shortcakes

2010-11-12T13:38:00.001-08:00

Strawberry shortcake may be a 200 year-old American invention. With the advent of chemical leavenings in the early 1800's, biscuits became popular. Since strawberries have always been readily available, it is likely that biscuits and strawberries have been together for quite some time. Before the middle of that century, strawberry shortcake recipes were showing up in the recipe books.

Today strawberry shortcakes are made from every recipe from biscuits to white cake and even angel food cakes but the original recipes always called for biscuits. Usually these biscuits are made richer with dairy products and sugar. This is an original biscuit-like shortcake. It is rich and tender and flaky and very, very good.

What follows are a strawberry shortcake recipe, a blueberry cream cheese shortcake recipe, and a chocolate caramel raspberry shortcake recipe.

Three Ways to Make Shortcakes

1. Make them as drop biscuits. The dough must be moist enough to drop from a spoon and pat into a flat disc. Add more milk as needed to get the desired consistency.

2. Make them as cut-out biscuits. The dough must be slightly firm to cut into shapes on the counter. Sprinkle a little flour on the counter or add flour to the dough if needed. Don't add so much flour that the dough is firm like sugar cookie dough. Pat the soft dough out on the counter and cut into three-inch discs. If the dough is wet and the shape is a little ragged, it's perfect.

3. Make one large shortcake. Spread the dough into an eight-inch cake pan or nine-inch pie pan. Bake for 15 to 20 minutes until golden on top and a toothpick inserted in the center comes out clean.

Strawberry Hints

Always use fresh, succulent, ripe strawberries. Choose plump looking strawberries with green caps and avoid those that look bruised or mushy. Do not wash them or remove the caps until they are ready to use. Strawberries should be used promptly; they will not stay fresh long.

Original Strawberry Shortcake Recipe

Ingredients

2 cups all-purpose flour (or more--see above)

1/4 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/3 cup cold butter cut into chunks

1 large egg

3/4 cup cream (or more--see above)

1 tablespoon melted butter or cream for brushing

2 tablespoons large crystal sugar such as turbinado sugar

2 pints ripe strawberries

1/4 cup sugar

1 cups heavy cream

1 teaspoon vanilla

2-4 tablespoons sugar

Directions

For the shortcake:

Preheat the oven to 375 degrees.

1. Combine the flour, sugar, baking powder, and salt in a medium bowl.

2. Cut the butter into the dry ingredients with a pastry blender.

3. Whisk the egg into the cream. Make a well in the center of the dry ingredients and pour the cream mixture into the well. Mix with a fork until the ingredients just stick together. Drop into biscuits on a greased cookie sheet and then pat with the back of a spoon to make to about 3/4-inch thick. To make cut-out biscuits, pat the dough into a sheet on a floured countertop and cut into three inch shapes with either a knife or a cookie cutter.

4. Brush the tops with the melted butter or cream. Sprinkle the tops with sugar. Bake for about fifteen minutes or until golden brown. Remove to a wire rack. Serve while still fresh and warm.

Note: For the best results, always serve shortcake fresh. The dough can sit in the refrigerator for up to two hours while waiting to bake.

For the strawberries:

Wash and slice the strawberries. Sprinkle the strawberries with sugar and toss to coat.

For the whipped cream:

Combine the whipped cream, two tablespoons sugar, and the vanilla in a chilled bowl. Whip on medium speed until soft peaks form. Sweeten with the additional sugar if desired.

To serve:

Split the warm biscuits open. Fill with berries and whipped cream. Top with additional whipped cream and berries.

Chocolate Caramel Raspberry Shortcake Recipe

Ingredients

1 3/4 cups all-purpose flour (or more--see above)

1/4 cup cocoa

1/3 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/3 cup cold butter cut into chunks

1 large egg

3/4 cup cream (or more--see above)

1 tablespoon melted butter for brushing

2 tablespoons large crystal sugar such as turbinado sugar

1 1/2 pints ripe raspberries

1 cup heavy cream

1 teaspoon vanilla

2-4 tablespoons sugar

Chocolate syrup

Caramel syrup

Directions

For the shortcake:

Preheat the oven to 375 degrees.

1. Combine the flour, cocoa, sugar, baking powder, and salt in a medium bowl.

2. Cut the butter into the dry ingredients with a pastry blender.

3. Whisk the egg into the cream. Make a well in the center of the dry ingredients and pour the cream mixture into the well. Mix with a fork until the ingredients just stick together. Drop into dough on a greased cookie sheet and then pat with the back of a spoon to make to about 3/4-inch thick. To make cut-out biscuits, pat the dough into a sheet on a floured countertop and cut into three inch shapes with either a knife or a cookie cutter.

4. Brush the tops with the melted butter. Sprinkle the tops with sugar. Bake for about fifteen minutes or until done. Remove to a wire rack. Serve while still fresh and warm.

Note: For the best results, always serve shortcake fresh. The dough can sit in the refrigerator for up to two hours while waiting to bake.

For the raspberries:

Wash the raspberries. Garnish the dessert with the raspberries.

For the whipped cream:

Combine the whipped cream, two tablespoons sugar, and the vanilla in a chilled bowl. Whip on medium speed until soft peaks form. Sweeten with the additional sugar if desired.

To serve:

Split the warm biscuits open. Fill with berries and whipped cream. Top with additional whipped cream and berries. Drizzle with chocolate and caramel syrup.

Blueberry Cream Cheese Shortcake Recipe

Ingredients

2 cups all-purpose flour (or more--see above)

1/4 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/3 cup cold butter cut into chunks

1 large egg

3/4 cup cream (or more--see above)

1 tablespoon melted butter or cream for brushing

1 1/2 pints ripe blueberries

2 tablespoons sugar

2/3 cup heavy cream

1 eight-ounce package cream cheese

2/3 cup powdered sugar

1 teaspoon lemon zest

Directions

For the shortcake:

Preheat the oven to 375 degrees.

1. Combine the flour, sugar, baking powder, and salt in a medium bowl.

2. Cut the butter into the dry ingredients with a pastry blender.

3. Whisk the egg into the cream. Make a well in the center of the dry ingredients and pour the cream mixture into the well. Mix with a fork until the ingredients just stick together. Drop into biscuits on a greased cookie sheet and then pat with the back of a spoon make to about 3/4-inch thick. To make cut-out biscuits, pat the dough into a sheet on a floured countertop and cut into three inch shapes with either a knife or a cookie cutter.

4. Brush the tops with the melted butter or cream. Sprinkle the tops with sugar. Bake for about fifteen minutes or until golden brown. Remove to a wire rack. Serve while still fresh and warm.

Note: For the best results, always serve shortcake fresh. The dough can sit in the refrigerator for up to two hours while waiting to bake.

For the blueberries:

Wash the blueberries. In a small bowl, smash the berries, add the sugar, and stir. Cover the bowl and heat it in the microwave until the berries are hot and starting to bubble.

For the whipped cream:

Pour the whipped cream into a chilled bowl. Whip on medium speed until soft peaks form. Add the cream cheese, powdered sugar, and lemon zest and beat until combined and fluffy.

To serve:

Split the warm biscuits open. Fill with whipped filling. Top with additional whipped filling and berries.

See photos and the printable version of All About Shortcakes.

Calories in Restaurant Food Are Higher Than You Expect

2010-11-11T13:00:00.001-08:00

Americans get a third of their daily calories, and spend half of their food dollars on eating out, which can be a problem when you consider that calories in restaurant food are often higher than expected. To try and tempt customers into continuing this behavior in the face of a struggling economy, restaurants appear to be offering ever-larger servings of saturated fat, calorie and salt laden foods.

In fact, the typical restaurant appetizer, meal and desert have about 1,000 calories each. More than you thought, isn't it?

And since it's almost unheard of for a restaurant to provide nutrient information when you're ordering, most of us get more salt, fat and calories than we think from that dinner out.

To help inform diners, the Center for Science in the Public Interest (CSPI) has come up with a list of the worst restaurant meals in terms of calorie content, fat and salt.

The group's Xtreme Eating 2009 dishes, appearing in the June issue of its Nutrition Action Healthletter, include:

- Applebee's Quesadilla Burger with Fries, a bacon cheeseburger wrapped inside a quesadilla that packs 1,820 calories, 46 grams of saturated fat and 4,410 milligrams sodium. You can add to these totals by topping your fries with chili and more cheese.

- Chili's Big Mouth Bites serves up four mini (not all that small really) bacon cheeseburgers, fries and fried onion strings with jalapeno ranch dipping sauce to deliver 2,350 calories, 38 grams saturated fat, 3,940 milligrams sodium.

- Chili's Original Half Rack of Baby Back Ribs adds 490 calories, 12 grams saturated fat and 2,050 milligrams sodium to any entree. Think of this as adding a Quarter Pounder with Cheese to your meal.

- Olive Garden Tour of Italy brings together Homemade Lasagna, Lightly Breaded Chicken Parmigiana and Creamy Fettuccine Alfredo to create a trifecta of a meal with 1,450 calories, 33 grams saturated fat and 3,830 milligrams sodium.

- Red Lobster Ultimate Fondue includes shrimp and crabmeat covered in a lobster cheese sauce served in a warm, crispy sourdough bread bowl to bring you 1,490 calories, 40 grams saturated fat, 3,580 milligrams sodium.

- The Cheesecake Factory Fried Macaroni and Cheese delivers four deep fried cheese and white flour balls over creamy marinara sauce and supplies 1,570 calories, 69 grams saturated fat (3½ days worth) as well as1,860 milligrams sodium.

- The Cheesecake Factory Chicken and Biscuits is anything but comfort food though it centers around a potentially healthy chicken breast. The trouble comes from the mashed potatoes, shortcake biscuits, mushrooms, peas and carrots covered in rich gravy that bring the calorie count to an uncomfortable 2,500.

- The Cheesecake Factory Philly Style Flat Iron Steak with Fries adds cheese to a substantial portion of charbroiled red meat and includes fries for 2,320 calories, 47 grams saturated fat (2½ days worth) and 5,340 milligrams sodium (3 days worth).

- Uno Chicago Grill's Mega-Sized Deep Dish Sundae is a dessert that starts with a monster chocolate chip cookie, adds ice cream, whipped cream and drizzled chocolate sauce to create a sweet treat with 2,800 calories and 72 grams saturated fat.

The Menu Education and Labeling (MEAL) Act, a menu labeling measure just introduced to Congress In May 2009, has the strong support of the Center for Science in the Public Interest and a chance of being passed in the near future.

The measure calls for fast-food and chain restaurants (places with over 20 locations) to show nutrient information on menus and display tags that should include the number of calories, levels of saturated plus trans fat, carbohydrates and sodium.

The National Restaurant Association points out that there are more healthy options on menus today than ever before. They also contend that portions sizes, rather than rising, are getting smaller, as a measure of the slowing economy.

While not fundamentally opposed to the idea of offering nutritional information, the organization is backing a measure that would allow the details on calories, salt and fats to be shown in other places like a brochure or poster.

If you want to help yourself eat better when enjoying a dinner out, you can:

1. Check the nutritional information of menu options online before you get to the restaurant.

2. Ask for healthy cooking alternatives, like baked or grilled; substitute a veggie for a side dish, or choose one of multiple non-healthy toppings instead of indulging in all of them.

3. Cut your portion size in half by ordering a lunch size or half portion to reduce the impact of calories in restaurant food, or take half of your meal off the plate before you start eating, and put it into a "to go" container to save and enjoy later on.

A Coffee Diet-I've Heard It All Now

2010-11-10T12:20:00.001-08:00

A coffee diet! I've heard the lot now. The next thing you know we'll be having something like 'loose 10 pounds in 7 days with tea and biscuits!' I mean, who comes up with these fat blasting ideas? Or more importantly, who buys into them? You can just imagine it in the staffroom at your workplace. Everyone fighting to get their Cornish pasty in the microwave and there's you quietly preparing your lunch with nothing but a kettle. Okay, ribbing aside, I guess we should look at this diet in a little more detail and see what method is behind this seeming madness.

The article, which was in a slimming magazine, caught my eye for a couple of reasons. First, because I'm a lover of java, and second, I could do with losing a few pounds myslef, so I couldn't help but read it out of curiosity if nothing else. When I got to thinking about this, I remember my mother always telling to drink a cup of black coffee in the morning as it would curb my appetite until lunch time. And she was right.

Anyway, moving on a tad, the advocates of the coffee diet propose that anyone who wants to shed a bit of weight should do the same as my mother's suggested, although they made no reference to her personally you understand!

However, this weird weight loss approach needs to be looked into a little deeper before we all jump onto the coffee diet bandwagon mouth first. I mean, there's such an abundance of get-thin-quick plans floating around these days, it's best to take a couple of steps back and consider the situation. This goes for any of the new found fads and not just the coffee diet

Before embarking on any new weight loss program, it's always wise to pay a visit to your local doctor first. A complete physical never hurt anyone and your physician will have valuable insight into the coffee diet approach, but somehow I can't see any responsible doc giving the thumbs up to a drinks for food diet. Take the coffee diet to an authorized nutritionist and I bet the response is the same. I could be wrong though and you may find through these two visits that a coffee diet is the probably the right thing for your weight loss needs.

You know, we're always looking for the next lazy, or should I say easy, no, perhaps effortless weight loss program, but despite it all, the old fashion way still wins every time. Can you remember the original diet? It's simply to put less in your mouth and get more exercise. That's it! Okay, so there are a few whistles and bells to add like the right types of food and a sensible exercise regime, but you get the idea.

Another thing worth pointing out with the coffee diet is that it's supposedly a quick fix and not a new way of eating (or starving), so perhaps if the dieter uses it as a jump start to a more sensible eating plan, it's not such a bad thing. It also went on to say in the article that the coffee diet is not the foundation of the program. Now this probably doesn't make a lot of sense, so I'll try to explain. Advocates of the coffee diet strongly urge you to eat well throughout the day. By well, they mean adopt a healthy food diet consuming small portions as part of the regime.

The coffee diet simply allows the dieter a moderate intake of coffee throughout the day time, but the coffee has to be pure. Lattes and cappuccinos and all those other fandangled coffee cups are out. Hmm! it's sounds ok, but at the end of the day, we're still not eating properly because the coffee diet is removing our natural appetite and I'm not totally convinced that's a good thing.

One final point that may give you food for thought is your insulin. Caffeine can make your blood sugar unstable. The insulin in your body will not be able to process it properly and it winds up stored in the body as fat. So, if you do decide to take on the coffee diet, make sure that you don't drink too much.

Recipe for rich chocolate mousse

2010-11-09T11:39:00.001-08:00

The recipe for this chocolate mousse is from the Basque region of France. A recipe for rolled cookies are delicious extra, a supplement to the mousse is also expected.

Ingredients:

For the chocolate mousse

Block 170 grams of dark chocolate (chopped fine)
3 tablespoons black coffee (liquid)
15 grams of butter
1 tablespoon rum
3 drops vanilla essence
3 eggs
250 ml whipped cream

For rolled cookies

2Protein
115 grams powdered sugar
55 grams of butter
• 55 grams of flour (sifted)
3 drops vanilla essence

You also need 4 small baking dishes to share the mousse.

Method:

For the chocolate mousse

Put chocolate in a saucepan with the coffee.
Stir constantly over low heat until chocolate is melted.
Remove from heat and immediately add the rum butter and vanilla essence.
Be sure to keep the hot chocolate.
Break the eggs oneat a time. Place the egg whites in a bowl and drop into the hot chocolate mix.
Mix well after each egg yolk added.
Beat the egg whites until firm and then vigorously stir in the chocolate.
Part of the mousse into muffin cups and place in refrigerator for 12 hours.

Meanwhile, it is possible in the preparation of rolled biscuits.

For rolled cookies

Preheat oven to 200 degrees Celsius.
Place the egg whites in a bowl along with theSugar until smooth.
Melt the butter.
Mix the flour and add egg white.
Flavour with vanilla essence.
Grease and flour a baking sheet.
Spread the mixture on the baking sheet into rectangles about 5 cm to 10 cm.
Bake in the oven.
Bake for 6 minutes.
Take the right corner of the oven.
Remove rolls from pan with a sharp knife and any tightly around a wooden stick.
Taking it off the spit and leave immediatelyAllow to cool.

Store cookies in an airtight container.

To serve

When ready to serve the mousse, which can be coated or decorated top with whipped cream and rolled biscuits found attractive in a glass, a plate next to the mousse mousse or cream inserted into the hood.

Line a baking pan for homemade cookies

2010-11-08T11:19:00.001-08:00

Simple food is to eat some of the most delicious and this is certainly true of the traditional cookie. This small bakery cookies are easy to make and eat well. They can be eaten alone or in combination with making a cup of tea or coffee for a quick snack and easy.

Biscotti is something that most people are looking at one time or another. This is a relatively simple task and can be fun if you have kids. Teaching the art of making cookies is a very positive experienceand fun for you and your children. There are many different flavors with some of these, including the classic chocolate chip and peanut butter.

If you bake cookies, have a biscuit dough. Many people like to prepare your own homemade pasta ingredients. But others prefer the simplicity of pre-mixed cookie dough that is sold in many grocery stores. This rule is in the documents or dried and its use is reduced tothe preparation necessary to make a batch of cookies.

Biscotti is easier to do if you have a baking sheet, are available. These are the typical flat metal pan with a little lip around the edge. However, other materials used to make them. Other names for this type of products containing baking sheets or trays.

Cookie sheets are available in a variety of materials and styles. The different types that are available on the market are made of aluminum, silicon, and isolatedstainless steel plates. Most people have a preference, that bake cookies for the most effective. But each has its advantages and disadvantages of use.

Insulated trays can be a good option if you plan to bake cookies they are. They are using two sheets of metal with an air gap between them. When you use a leaf off the cushion of air heated at the same temperature of the oven and can cook it all yourself. You cancan also help to stop burning the bottom of the cookie sheet as a more traditional single-step, cookie sheet. The cost for an insulated baking sheet may be about 20.

Many people prefer to produce silicon baking sheets of cookies. These have the advantage of being able to permanently and also easy to clean, like biscuit dough is less likely to stay with them and to burn. These products at affordable prices with the cost of a silicon baking sheet typically about 10$ 20.

Cookies are a treat everyone can enjoy and what is with trays, a relatively simple process. If your dough right then you have a requirement for the kitchen scale and some of the most interesting of the area are made from Dualit. They also make the Dualit toaster and coffee, toast and sweet snack is an easy and quick to eat when hunger strikes.

Ogden, Iowa - Home Style Sausage Biscuits & Gravy

2010-11-07T10:23:00.001-08:00

Hamilton coach here and I must tell you that it is a place in Ogden, Iowa, where breakfast is never a breakfast of biscuits and sausage gravy country style is better that you have the feeling that you just ate.

The small restaurant makes our small town of Ogden, Iowa, famous for its style home cooked evening meals. This great little restaurant is "The Country Chit Chat". Farmers in all the stoves in their morning coffee and orders of someone when> Biscuits and Gravy is seeing something special.

The waitress takes the plate and the aroma of hickory flavor with the smell of sausage gravy, you're crazy. expect to see too, the sauce is on the edge of the plate. Now there are only two reasons why the owner can drive the sauce would be beyond the edges of the plate.

One, two, the plates are too small, or there is an enormous amount of accumulated and Southern Style BiscuitsSausage Gravy. I must admit, after trying to eat a bowl of this amazing breakfast itself is simply too much food on your plate to eat that for a man. ... So the answer is that landowners Chit Chat prefer to leave full and satisfied.

They say the secret of biscuits and gravy is the perfect tasting type of sausage and spices used in Hickory. I could never get the owner to me to find out the exact recipe. He said it was hislittle secret. I promise to keep bugging them for it.

The restaurants I review and the "Country Chit Chat Restaurant in Ogden, Iowa controlled, I can tell you that specialize in country cooking. They should be very proud of them when preparing large portions of the restaurants serve it with a smile.

If roast beef sandwiches ... as the country Chit Chat Restaurant certainly a place. The lunch specials are good ... Special. The owneris proud to serve high quality food products at the lowest price in town. I quote the owner: "Our burger baskets are larger and less expensive than McDonalds!"

Made four out of Chocolate Chip Cookies

2010-11-06T10:00:00.001-07:00

Cookies are one of the most popular cookie in the world - here are some interesting and fun facts about chocolate chip cookies, which are born the difference between an American and an English biscuit, and as was the cookie.

Ruth Wakefield's Toll House restaurant is credited to the first person, a chocolate biscuit as we know it today will be cooked. Chocolate Chip Cookie was created because it was actually a bit 'lazy. Ruth decided to start smallChocolate chips in its mix of cookies, provided that the melting (and thus produce biscuits for his drop goal was). Melt the chocolate took Ruth, and nobody would notice the difference. For Ruth, it was a shortcut that actually paid. Your customers loved the chocolate chip cookies and the "Toll House Cookie was born. Nestle then bought the brand.

In Britain, the term "cookie" generally refers to other forms of biscuits and chocolate biscuitsare called "cookies" - in America, in general, each type of cookie is called a cookie.

Cookies are very important in Pennsylvania - to 7 February 2001, the cookie is the official cookie of the Commonwealth of Pennsylvania said

Historically, the "biscuit" cookies play an important role in the travel industry - remain fresh for long periods, and then had a good meal with a very long shelf life. And for years, when the sails, one ofimportant points was made on a cookie ship.

If you love cookies, I suggest you find a place that served cookies made by hand - will test much better than all in one package.

Baking powder biscuits - Tips for scones always perfect

2010-11-05T09:44:00.001-07:00

The following article will help you a bit 'as the science behind food and a little understanding' of this science can help her cheeks. There are special tips for creating perfect baking powder biscuits (scones).

The trick of baking powder flakes loose biscuits always given a very important reminder: it uses a chemical reaction to increase.

This is what makes the baking soda. Baking powder is just bakingSoda (a base) with cream of tartar (acid) and mixed, if it gets wet, acid and base, mix a gas (carbon dioxide in this case) produce. And 'this gas that is trapped in layers of flour, as the fat melts, leaving small pockets.

Why is it important to remember that? Three reasons

Reason one:

If you do not have enough chemicals to the amount of filler (flour) will not have enough gas to get them.

Reason two:

ChemistryBurn the chemical reactions that match are consumed. If you mix about before they did in the furnace gas in the air instead of the pretty bags from melting fat will escape capture.

Basic three:

The more pockets in the mix of gas and more places to catch the soft ones. That's because the flour of seven. They are, in the air, and is lighter and the gas will be easier to push the flour particlesaround.

Here are all the things I have over the years and with the help of National Academy of Sciences of my mother, I learned from my disaster happened.

As it was a science here, I find that so much to cook is a bit 'like black magic. You can get a feel of things. You know when the dough is mixed just enough, but it's hard to pass that on to someone else.

The more you do, the easier it gets.

The problem: The biscuits do not rise ordoes not increase much.

The solution: the classic symptom of over mixing and kneading up. Unfortunately, once the cookies are baked there's not much you can do, except slather with butter and jam and cream.

The problem: The biscuits are rising, but are rather difficult and / or hard.

The solution: This is a common symptom of over mixing.

Mix and knead to activate the gluten in flour. Gluten is a protein, and while this is an importantmixture of yeast, gluten is also your cookies very hard and difficult. can be exactly like a yeast bread!

cookies are baked in, there's too much you can do, but you can prevent disasters by using sweet flour.

What is cake flour? This is a flour that has a low gluten content. You can make your cake flour replaced by the conclusion of one tablespoon per cup of flour in the recipe and replaced it with the cornstarch.

This is also one of the occasions whenSeven charged. To be honest I can not be bothered most of the time, but it makes a difference.

The problem: The biscuits are brown on the outside, but still first for hours in the oven for half an hour after central

The solution: lower the temperature. Everyone's device works differently, but an oven at 350 degrees for perfect scones should be golden brown in the oven.

I hope this article helped you understand some of the interesting sciencebehind a very simple food, and that helps your scones and pastries are detached, easy and delicious!

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