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Saturday, September 5, 2015

Cinnamon Biscuits

CINNAMON BISCUITS

Cinnamon Biscuits

Biscuits Supreme

Ingredients

3 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon sugar

1 teaspoon salt

¾ teaspoon cream of tartar

¾ cup butter or ½ cup butter and ¼ cup shortening

1 cup milk

Cinnamon Filling

¼ cup brown sugar

¼ teaspoon cinnamon

Melted Butter

Method

1. Preheat oven to 450°F. In a large bowl combine the flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until mixture is moistened.

2. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for four to six strokes or just until dough holds together. Pat or lightly roll dough until ¾ inch thick. Cut dough with a floured 2½ inch biscuit cutter; reroll scraps as necessary and dip cutter into flour between cuts.

3. Place dough circles 1 inch apart on an ungreased baking sheet. Bake for 10 to 14 minutes or until golden. Remove biscuits from baking sheet and serve warm.

Biscuits Supreme were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes And Garden New Cook Book “14^th Edition”, the chapter on Breads; page 129.

Note:-

All instructions were followed as the recipe directed except at “2. Dough was rolled out to approximately ½ to a rectangle. At that point butter was spread on dough, along with sugar and cinnamon. Dough was rolled in a jelly rolled format to form log and seal of edges. Once the log was sealed the cutting effect of approximately ½ inch to ¾ inch was cut and each one placed on a cookie sheet. “ Instruction 3 continued as instructed.

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZX0g1eFFVNzJPWGs/view?usp=sharing

Thursday, September 3, 2015

Biscuits Supreme

BISCUITS SUPREME

Biscuits Supreme

Ingredients

3 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon sugar

1 teaspoon salt

¾ teaspoon cream of tartar

¾ cup butter or ½ cup butter and ¼ cup shortening

1 cup milk

Method

3. Place dough circles 1 inch apart on an ungreased baking sheet. Bake for 10 to 14 minutes or until golden. Remove biscuits from baking sheet and serve warm.

Biscuits Supreme were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes And Garden New Cook Book “14^th Edition”, the chapter on Breads; page 129.

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZZEpaTkI4RmgtRHc/view?usp=sharing

Tuesday, September 1, 2015

Chicken Pie

CHICKEN PIE

Chicken Pie

Ingredients

6 cups water

4 – 5 pieces chicken thighs

1 teaspoon salt

½ teaspoon garlic salt

1 teaspoon pepper

1 teaspoon oregano

2 teaspoons curry powder

Sugar

Dash WorchesterSauce

1 large onion (chopped)

1 large potato (diced)

1 small can peas and carrots

1 small can corn

Corn Starch (For thickening)

Optional: Chicken oxo cubes or can chicken broth

Pastry

Method

1. Place chicken with all seasonings and onions in a pot, along with water and boil until chicken is cooked. (measurement vary accordingly to likings for seasonings)

2. Add diced potatoes and cook until tender.

3. Once potatoes are cooked, remove chicken from bone accordingly and return chicken to pot.

4. Add drained peas and carrots; and corn.

5. Thicken chicken stew with corn starch and water.

6. Simmer for a few minutes and then remove from stove. Allow to cool for approximately an hour.

7. Prepare pastry; roll out and line in an 8 inch square pan. Click here for pastry recipe.

8. Spoon chicken stew into lined square pastry pan.

9. Roll out the remainder of pastry to top the 8” square pastry pan. Top with pastry and seal edges good with a dab of water.

10. Bake in a 400° oven until pastry is golden brown.

11. Allow to cool and set.

Chicken Pie was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Note: Pastry recipe located here: Pastry Recipe

Please also note that ¼ cup of all-purpose flour was removed and replaced with ¼ cup whole wheat flour.

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing