- butter softened
- sugar
- eggs
- Butter milk or 2 cups milk with a Tbs of vinegar added
- Flour can be 1/4 wheat and 3/4 white
- baking soda
- Cinnamon/sugar mixture
- sugar
- cinnamon
Haven’t tried.
Sounds like a great side or appetizer for Italian.
- lime juice
- ripe avocado
- salt and pepper to taste
- sourdough toast
- freshly chopped parsley
I used to make something similar to this, but it wasn’t as rich sounding as this recipe.
Think I will try this.
Finally tried this recipe…It was Delicious!
- creamed corn
- sour cream
- eggs
- sugar
- Jiffy Corn Muffin mix
Dorothy likes the 3×6 inch pans…they are the right size to wrap in pretty colored plastic wrap, tied with ribbon and given as gifts.
- baking soda
- flour unsifted
- vanilla
- eggs
- sugar
- salt
- buttermilk
- chopped walnuts or pecans
Haven’t tried this version.
These are made using a food processor.
Makes 10 to 12 biscuits.
- active dry yeast
- sugar for yeast
- butter or margarine cut into chunks
- salt
- baking powder
- flour
- buttermilk
CAL: 75
FAT: 3g
CARB: 1g
PROT: 1g
- lg clove fresh garlic
- extra-virgin olive oil
- balsamic vinegar
- salt
- black pepper
Hungarian biscuits
- DOUGH:
- sugar
- all-purpose flour
- finely shredded Gruyere cheese
- salt
- eggs
- sour cream
- TOPPING:
- egg yolk
- finely grated Gruyere cheese
- almond meal
- salt
- each dried basil and oregano
- dried thyme
- olive oil + extra for greasing the pan
- large egg
Makes 14 biscuits
Do not underbake these biscuits or they will taste slightly gummy. Check for doneness by checking the bottom of a biscuit—it should be golden brown. Freeze the butter and cream cheese just until solid, otherwise, they will be difficult to cut into the flour mixture.
WHY THIS RECIPE WORKS: Even without a slathering of butter or jam, an average biscuit can pack a pretty mean caloric punch. We lightened these by reducing the amount of butter by half and replacing the shortening with cream cheese. The whole-wheat flour gives these a hearty taste and a chewy, flaky texture.
http://www.americastestkitchenfeed.com/bake-it-better/2013/06/secrets-to-whole-wheat-buttermilk-biscuits/
- sugar
- baking powder
- salt
- baking soda
Makes one 9‐inch crust
If the dough becomes too soft to work with when pressing it into the tart pan in step 3, let it firm up in the refrigerator for a few minutes.
WHY THIS RECIPE WORKS: We wanted to come up with a way to make a healthier tart crust. First, we swapped in 6 tablespoons of olive oil for the 8 tablespoons of butter a tart crust typically contains. Furthermore, we substituted whole-wheat flour for a portion of the all-purpose white flour, which gave the crust not only a healthful boost, but a heartier flavor as well. The dough is soft and cannot be rolled out, so we pressed pieces of the dough right into the tart pan. A sprinkling of Parmesan cheese over the crust admittedly doesn’t cut calories or fat, but it does add important flavor and provides a moisture barrier to a variety of savory fillings.
http://www.americastestkitchenfeed.com/bake-it-better/2013/04/secrets-to-olive-oil-tart-crust/
- sugar
- salt
- extra-virgin olive oil
- 4–6 tablespoons ice water