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.

Chocolate Biscuits

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

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

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

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

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

Old Fashioned Baking Powder Biscuits

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

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

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

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

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

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

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

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

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

Best Easiest Biscuits and Zuchinni-Less Zuchinni Bread Recipes

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

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

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

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

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

Serve hot.

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

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

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

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

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

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

Biscuits Add Flavour in Our Life

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

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

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

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

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