My Weekend Six
- Thread starter dawnnys
- Start date
dawn_mo
Well-known member
Thanks, Dawn!
I made " quichelettes" and sold 24 of them. They are easy to make and went over really well. I had a microwave to heat them up, but most people wanted to take them home and eat them.
I am thinking I want to do the flatbread pizzas that Michelle was talking about, but I am thinking of doing them on a butane burner with a cast iron pan. We'll see. Thanks for keeping your eyes open!
I made " quichelettes" and sold 24 of them. They are easy to make and went over really well. I had a microwave to heat them up, but most people wanted to take them home and eat them.
I am thinking I want to do the flatbread pizzas that Michelle was talking about, but I am thinking of doing them on a butane burner with a cast iron pan. We'll see. Thanks for keeping your eyes open!
heather_in_sf
Well-known member
Did they call it "settle"? My Scottish great aunts & uncles said that to me once,
it was very confusing, you want me to sit on whaaaat?
smileys/smile.gif
it was very confusing, you want me to sit on whaaaat?
smileys/smile.gif
Cat head Biscuit recipe (more)
1 1/2 cups flour, ap
1 1/2 cups cake flour
1 TBS baking powder (non-aluminum, like Rumford's)
1/2 tsp baking soda
1 tsp salt
8 TBS butter, cut into 1/2 inch pieces and softened(but not too soft)
4 TBS shortening cut into 1/2 inch pieces) I used pre-creamed because it was all I had and it work well)
1 1/4 cups buttermilk (or sour milk)
Preheat oven to 425 degrees. Grease 9 inch cke pan.
Combine flours,and other dry ingreients. Rub in butter and shortening,mixture should resemble coase meal. Add buttermilk. do not overmix.
Drop by large scoops in to the pan.
Bake until golden, 20-25 minutes.
The name comes from the size of the biscuits.
These are amazingly light, slightly crumbly and great for all kinds of uses...biscuits and gravy, just with butter, as a shortcake for fruit and ....
They will keep at room temp 2-3 days. Cover with plastic when cool.
The use of a non-aluminum baking powder is essentia. Otherwise , there can be a "metallic" aftertaste.
The combo of ap and cake flour provides a good balance. and is easier to find than a specialty flour such as Lily's.
I was worried that the orecreamed Crisco would make the biscutis too soft, but it seemed to work as well as the more solid Crisco in a stick does.
These biscuits still looked good after a week on display at the fair....
1 1/2 cups flour, ap
1 1/2 cups cake flour
1 TBS baking powder (non-aluminum, like Rumford's)
1/2 tsp baking soda
1 tsp salt
8 TBS butter, cut into 1/2 inch pieces and softened(but not too soft)
4 TBS shortening cut into 1/2 inch pieces) I used pre-creamed because it was all I had and it work well)
1 1/4 cups buttermilk (or sour milk)
Preheat oven to 425 degrees. Grease 9 inch cke pan.
Combine flours,and other dry ingreients. Rub in butter and shortening,mixture should resemble coase meal. Add buttermilk. do not overmix.
Drop by large scoops in to the pan.
Bake until golden, 20-25 minutes.
The name comes from the size of the biscuits.
These are amazingly light, slightly crumbly and great for all kinds of uses...biscuits and gravy, just with butter, as a shortcake for fruit and ....
They will keep at room temp 2-3 days. Cover with plastic when cool.
The use of a non-aluminum baking powder is essentia. Otherwise , there can be a "metallic" aftertaste.
The combo of ap and cake flour provides a good balance. and is easier to find than a specialty flour such as Lily's.
I was worried that the orecreamed Crisco would make the biscutis too soft, but it seemed to work as well as the more solid Crisco in a stick does.
These biscuits still looked good after a week on display at the fair....
heather_in_sf
Well-known member
NFRC for Kendall
I had a neighbor once with a "dog" who was half wolf, a beautiful beastie. He liked to sing along with the stereo and wooooo along, it was so funny!
I had a neighbor once with a "dog" who was half wolf, a beautiful beastie. He liked to sing along with the stereo and wooooo along, it was so funny!