Hamster's Teeth

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

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

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!

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

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?

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?

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!

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

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!

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

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"

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!

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

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

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

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

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

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

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

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

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

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

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"?

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.

© Copyright Joe Harris - http://www.cat-head-biscuits.com, All Rights Reserved

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

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

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

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

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!

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

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)

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!

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

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

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

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

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

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

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.