Bread / Biscuits / Do-Ahead Individual Hamburger-Bean Casseroles Cooking Recipes Catalogue. Recipes for all types of foods including meat, poultry, fruit, vegetables, seafood, and more.

Bojangles Biscuits

Sorce

Lenee

Ingridients

2 cups self rising flour
2 teaspoons baking powder
2 teaspoons confectioners sugar
1/2 cup solid vegetable shortening (such as Crisco)
1−1/2 cups buttermilk
Melted butter (about 1/4 cup)|Stir together the flour, baking powder & 10x sugar. Cut in the shortening
until pieces are about the size of grains of rice. Stir in the buttermilk.
Knead a few times, roll out on a floured board or counter top to 3/4−inch
thickness. Be careful not to work dough too much or add too much flour, or
you'll have dry biscuits. Cut with an oversized biscuit cutter (about 3−
inches). Place on an ungreased cookie sheet and bake about 12 minutes in a
preheated 450 degree oven.

Hostess Cupcakes

Sorce

CarolynC

Ingridients

CAKES:
1/2 c Plus 2 tbsp Flour
2 1/2 tb Cocoa powder
3/4 ts Baking soda
1/4 ts Salt
1/2 c Sugar
1/2 c Water
3 tb Vegetable oil
1 1/2 ts Distilled white vinegar
1 ts Vanilla extract

FILLING:
1 c Heavy whipping cream
6 oz Finely chopped white chocolate

GLAZE:
3 oz Finely chopped bittersweet chocolate
3 tb Boiling water

ICING:
1 tb Egg white, at room temperature
1 pinch cream of tartar
1/2 c Plus 2 to 3 tbsp confectioner's sugar|Make the cupcakes:
1. Position a rack in the center and preheat oven to 325F. Lightly
butter twenty−four 1−3/4" x 3/4" (1−oz) muffin of biscuit cups.
2. Into a medium bowl, sift together the flour, cocoa, baking soda,
and salt. Mix in the sugar. Make a well in the center. Whisk in the
water, oil, vinegar, and vanilla. Blend until smooth. (The batter
will be very thin.)
3. Spoon the batter into the prepared cups. Bake until a cake tester
inserted into the center of one of the cupcakes comes out clean,
about 12 to 14 minutes. Cool the cupcakes in the pans on a wire rack
for 5 minutes. Remove the cupcakes from the pans and finish cooling
on the rack.

Make the filling:
4. In a heavy medium saucepan over medium−high heat, bring the cream
to a boil. Add the white chocolate and remove from heat. let the
mixture stand briefly; stir until smooth. Transfer to a metal bowl
and refrigerate until chilled thoroughly, stirring occasionally. (To
speed the process, set the metal bowl over a larger bowl of ice
water; stir the chocolate mixture until cool.) With an electric
mixer, beat the white chocolate mixture just until fluffy, about 1
minute.
5. Transfer the filling to a pastry bag fitted with a 3/8−inch plain
tip. Insert the pastry tip 1/4−inch into the bottom of each cupcake
and squeeze a little filling into each one.

Make the glaze:
6. Place the chocolate in a small bowl. Whisk in the boiling water and
blend until smooth. One at a time, dip the top of each cupcake into
the warm glaze. Turn the glazed cupcakes right side up and set them
on a wire rack on top of a baking sheet. Refrigerate the cupcakes for
5 minutes to set the glaze.

Make the icing:
7. In a medium bowl, whisk the egg white until frothy. Stir in the
cream of tartar. Gradually mix in enough of the confectioner's sugar
to make a fairly stiff and smooth icing. Fill a small paper cone with
the icing and cut a 1/16−inch opening at the tip. Remove the cupcakes
from the refrigerator. Pipe a design (a squiggle, spiral, etc.) on
the top of each cupcake. Let the design harden and then cover and
refrigerate the cupcakes. Serve at room temperature.
The cupcakes can be made and refrigerated up to 2 days in advance, or
frozen up to 2 weeks.
Makes 22 to 24 miniature cupcakes.

Hardee's Cinnamon Raisin Biscuits

Sorce

cvn

Ingridients

1 oz. Bran Flakes cereal
1 tbsp. cinnamon
2 tbsp. brown sugar, packed
2 tbsp. butter, melted
2 1/2 cups Bisquick
2 tbsp. sugar
1/2 cup raisins
1/3 cup buttermilk
1/2 cup tonic water
1/2 tsp. vanilla|Place cereal into blender. Add cinnamon and brown sugar and blend
for about 3 seconds or until crumbled, but not powdered. Empty into
small bowl. Stir in melted butter with fork until mixture is completely
softened. Set aside. For biscuit dough, use a 2−quart mixing bowl.
Stir Bisquick together with sugar and raisins. Put buttermilk, tonic,
and vanilla into measuring cup without stirring and pour into Bisquick
mixture. Use a fork to mix until all of the liquid is absorbed. Knead
in the bowl with hands, dipping into additional Bisquick, to make dough
smooth and no longer stick. Break dough up into 4 or 5 portions in the
bowl. Sprinkle the flake mixture over the dough and then work it into
it with your hands until most of it is evenly distributed throughout.
Marbleize the dough more than just mix the flake mixture in. Divide
into 12 equal parts and shape each into 1/2−inch thick patty, arranging
together in 2 Pam−sprayed 8−inch round cake pans. Bake at 400F for 20−25
minutes or until evenly golden. Remove and top with icing.

Icing:
With an electric mixer beat on high speed, 2 Tbls. melted butter,
1 teas. vanilla, 2 Tbls. sour cream, and 1 1/2 cups powdered sugar
until smooth. Place one tablespoon icing on each hot biscuit.
Allow to melt slightly and then swirl to cover top surface.

T.G.I Friday's Pot Stickersxbitm

Sorce

kicaj

Ingridients

Dough:
2-1/2 cups flour
1/2 teaspoon salt
1 cup hot water
1 tablespoon shortening or oil
Filling:
1 pound ground pork
2 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon grated ginger
pinch of sugar
salt and pepper to taste
3 green onions, chopped
1 egg
1 tablespoon corn starch
1 can water chestnuts, finely chopped
1 clove garlic, minced
Dipping Sauce:
1/2 cup soy sauce
1/4 cup white vinegar
1 teaspoon chili oil
1 green onion, choppedÂ´6|Combine the flour, salt, hot water and shortening in a bowl and
incorporate into a smooth dough. Allow the dough to rest for 20 minutes,
covered. Combine the filling ingredients. Combine the dipping sauce ingredients.
Roll the dough out about 1/8 thick. Use a biscuit cutter or a glass to
cut out 3 inch circles. Brush a little water over the circles and place
about 2 teaspoons of filling in center. Fold the circles in half and
press to seal, making sure to squeeze out any air. Stand the dumplings
up on the folded side and press slightly so that they stand up nice.
To cook, bring a pot of salted water to boil, and boil the dumplings
until cooked through, about 5 minutes. Drain well. The dumplings may
be frozen at this point for future use; this recipe makes about
8 dozen. Heat a skillet with about 2 tablespoon oil and fry the
dumplings on one side only, until nicely browned. Drain on paper
towels. Serve with the dipping sauce.

Apple Cheddar Shortcake

Sorce

racinghorst

Ingridients

---------shortcake----------
2 1/2 cups biscuit mix; bisquick
4 ounces cheddar; sharp, shredded
2/3 cup milk
1/3 cup butter; melted
-------apple topping--------
3/4 cup brown sugar; packed
3 teaspoons cornstarch
1/2 teaspoon cinnamon; ground
1/4 teaspoon salt
1 cup water
4 cups apples; peeled,cored, sliced
----------topping-----------
heavy cream; whipped
|Heat the oven to 425 degrees F. Combine the biscuit mix and the cheddar
cheese then stir in the milk and butter. Spread the dough into two
greased 8-inch layer pans and bake in the preheated oven for 20 minutes.
Combine the brown sugar, cornstarch, cinnamon and salt in a large
saucepan. Stir in the water and cook until clear and thickened. Add the
apples, cover and simmer until the apples are tender. Spoon half of the
apple mixture over one layer. Top with the second layer and remaining
apples. Serve warm with whipped cream for a topping.

Red Lobster Cheese Biscuits

Sorce

Ninku

Ingridients

Dough:
1 1/4 lbs. Bisquik
3 Oz. freshly shredded cheddar cheese
11 Oz. cold water

Garlic Spread:
1/2 cup melted butter
1 teas. garlic powder
1/4 teas. salt
1/8 teas. onion powder
1/8 teas. dried parsley|To cold water, add Bisquik and cheese, blending in a mixing bowl.
Mix until dough is firm.
Using a small scoop, place the dough on a baking pan lined with
baking paper. Bake in 375 degree oven for 10 to 12 minutes or until
golden brown. While biscuits bake, combine spread ingredients.
Brush baked biscuits with the garlic topping.

Ice Cream Sandwiches

Sorce

zamoxis

Ingridients

1/2 cup butter
1/2 cup semi−sweet chocolate chips
1/3 cup sugar
1 egg
1 tsp. vanilla
3/4 cup flour
2 tbls. cocoa powder
1/2 tsp. baking powder
3 cups vanilla ice cream, slightly softened|Preheat oven to 325 degrees. Line 10x15 cookie sheet with wax paper
& lightly oil paper. Melt butter and choc. chips, stir and allow to cool.
Beat together sugar & egg till pale & creamy. Beat in melted choc. and
vanilla. Add flour, cocoa, and baking powder. Continue beating until
incorporated. Transfer batter to pan and spread evenly to edges.
Bake 15 min., then remove from oven. Cool 10 min. and invert onto
cutting board. Carefully remove wax paper and, using sharp unserrated
knife, cut in half lengthwise. When completely cool, spread ice−cream
over one half of the chocolate biscuit evenly. Top with second wafer.
Wrap in plastic wrap and freeze for at least 4 hr. Cut into 8 slices.

KFC Buttermilk Biscuits

Sorce	Arles
Ingridients	1/2 Cup Butter 2 1/2 Tablespoon Sugar 1 Egg, beaten 3/4 Cup Buttermilk 1/4 Cup Club soda 1 Teaspoon Salt 5 Cup Bisquick biscuit mix\|Preheat oven to 450 degrees F. Combine all of the ingredients. Knead the dough by hand until smooth. Flour your hands. Pat the dough flat to 3/4−inch thick on waxed paper. Cut out biscuits. Bake for 12 minutes or unitl golden brown. Makes about 18 biscuits.

Basil Pepper Biscuits

Sorce

HelAu

Ingridients

1/4 cup shortening
2 cups all-purpose flour
OR
2 cups whole wheat flour
2 tablespoons chopped fresh basil
OR
2 teaspoons dried basil leaves
1 tablespoon sugar -- if desired
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon cracked black pepper
3/4 cup milk (about)
|Heat oven to 450Âº. Cut shortening into remaining ingredients except milk
in medium bowl with pastry blender or 2 knives until mixture resembles
fine crumbs. Stir in just enough milk so dough leaves side of bowl and
forms a ball. (Too much milk will make dough sticky; not enough will make
biscuits dry.)

Turn dough onto lightly floured surface. Knead lightly 20 to 25 times.
Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter.
Place on ungreased cookie sheet about 1 inch apart for crusty sides,
touching for soft sides.

Bake 10 to 12 minutes or until golden brown. Immediately remove from
cookie sheet. Serve warm.