Thursday, April 29, 2010
Monday, April 26, 2010
have a great week and enjoy this great recipe
this has too be the most yummy fried pies,i remember every Sunday going to my Grandma's and she always had these great little pies on the dinner table, i made some for my family last evening oh my soo good .enjoy Cilla
FRIED CHOCOLATE PIES
2 c. sifted all purpose flour1 tsp. salt2/3 c. shortening1/4 c. water3/4 c. sugar1/2 c. cocoa powderStick butterShortening or oil for frying
Sift flour and salt together. Combine 1/3 cup flour mixture and water to make a paste. Cut shortening into remaining flour with a fork or pastry cutter until mixture resembles coarse meal. Add flour paste and mix. Roll into a ball and chill. Combine sugar and cocoa powder, mixing thoroughly. Pinch off small pieces of dough and roll out into saucer size circles about 1/8" thick. Trim edges to make neat circles. Place about 2 or 3 tablespoons cocoa mixture on half of each pastry circle. Top with 3 thin slices butter and fold other half of pastry circle over top. Seal edges with fork. Heat a small amount of oil or shortening over medium-high heat in a heavy skillet and fry pies, a few at a time, until golden brown, serve warm.
FRIED CHOCOLATE PIES
2 c. sifted all purpose flour1 tsp. salt2/3 c. shortening1/4 c. water3/4 c. sugar1/2 c. cocoa powderStick butterShortening or oil for frying
Sift flour and salt together. Combine 1/3 cup flour mixture and water to make a paste. Cut shortening into remaining flour with a fork or pastry cutter until mixture resembles coarse meal. Add flour paste and mix. Roll into a ball and chill. Combine sugar and cocoa powder, mixing thoroughly. Pinch off small pieces of dough and roll out into saucer size circles about 1/8" thick. Trim edges to make neat circles. Place about 2 or 3 tablespoons cocoa mixture on half of each pastry circle. Top with 3 thin slices butter and fold other half of pastry circle over top. Seal edges with fork. Heat a small amount of oil or shortening over medium-high heat in a heavy skillet and fry pies, a few at a time, until golden brown, serve warm.
Friday, April 23, 2010
Wednesday, April 21, 2010
Wednesday, April 14, 2010
Thursday, April 8, 2010
have a nice weekend my friends
hello my dear friends,i hope everyone is having a great week,sharing with you a great southern butermilk biscuit recipe ,soo yummy
Southern buttermil Biscuits
Ingredients
2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
1/4 teaspoon baking soda
1 tablespoon baking powder (use one without aluminum)
1 teaspoon kosher salt or salt
6 tablespoons unsalted butter, very cold
3/4 cup buttermilk (approx)
Directions
1Preheat your oven to 450°F.
2Combine the dry ingredients in a bowl, or in the bowl of a food processor.
3Cut the butter into chunks and cut into the flour until it resembles course meal.
4If using a food processor, just pulse a few times until this consistency is achieved.
5Add the buttermilk and mix JUST until combined.
6If it appears on the dry side, add a bit more buttermilk.
7Turn the dough out onto a floured board.
8Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick.
9Use a round cutter to cut into rounds.
10You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
11Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
12If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
13Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
14Do not overbake.
15Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
16The dough must be handled as little as possible or you will have tough biscuits.
17I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
18You also must pat the dough out with your hands, lightly.
19Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
20Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
21When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes. ....
enjoy everyone.....
Im hoping to have my new recipe site up soon,i will also have a nice little online store where you can buy some of your favorite items like vintage tea pots homemade jams and all my southern favorites.Cilla
Southern buttermil Biscuits
Ingredients
2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
1/4 teaspoon baking soda
1 tablespoon baking powder (use one without aluminum)
1 teaspoon kosher salt or salt
6 tablespoons unsalted butter, very cold
3/4 cup buttermilk (approx)
Directions
1Preheat your oven to 450°F.
2Combine the dry ingredients in a bowl, or in the bowl of a food processor.
3Cut the butter into chunks and cut into the flour until it resembles course meal.
4If using a food processor, just pulse a few times until this consistency is achieved.
5Add the buttermilk and mix JUST until combined.
6If it appears on the dry side, add a bit more buttermilk.
7Turn the dough out onto a floured board.
8Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick.
9Use a round cutter to cut into rounds.
10You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
11Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
12If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
13Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
14Do not overbake.
15Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
16The dough must be handled as little as possible or you will have tough biscuits.
17I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
18You also must pat the dough out with your hands, lightly.
19Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
20Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
21When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes. ....
enjoy everyone.....
Im hoping to have my new recipe site up soon,i will also have a nice little online store where you can buy some of your favorite items like vintage tea pots homemade jams and all my southern favorites.Cilla
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