|
Free Recipes
Mixer Cheese Biscuits - Sour
Cream Cornbread - Baklava
Mixer Cheese Biscuits
1 cup of margarine, softened
2 cups (8 oz.) shredded, extra sharp Cheddar cheese
2 cups of all purpose flour
1/2 tsp. of salt
1/2 tsp of ground red pepper
1 tsp. lemon juice
Edible
Crafts: Make Candy Bouquets and Centerpieces For Fun & Profit.
Directions: Beat margarine at medium speed with an electric mixer until creamy; gradually add
cheese, beating well. Add flour, salt, and pepper; beat at low speed until blended. Add
lemon juice, and beat at medium speed for 20 minutes.
Pipe or drop dough by level tablespoonfuls onto ungreased baking sheets. Bake at 300
degrees for 20 minutes or until set. Transfer to wire racks to cool. Yield: 6 dozen
Baklava
2 cups of sugar
1 cup of water
3/4 cup of honey
2 tbs of brandy
1 tbs of fresh lemon juice
1 (3") stick of cinnamon
12 cups of finely chopped pecans (3 lbs. shelled)
1 cup sugar
1 tbs ground cinnamon
1 tsp of ground cloves
1 (16 oz.) package of frozen phyllo (FILO) dough, thawed
1 lb. of unsalted butter, melted
Whole cloves
Directions: Combine first 6 ingredients in a saucepan; bring to a boil over medium-high heat,
stirring constantly. Immediately remove from heat; cool syrup completely.
Combine pecans and next 3 ingredients, stirring well.
Cut phyllo sheets in half crosswise; cover with plastic wrap.
Brush 2 (13 x 9 x 2 inch) baking pans with melted butter. Place 8 phyllo sheets in 1
pan, brushing each sheet with butter; top with 2 cups of pecan mixture.
Place 3 phyllo sheets over pecan mixture, brushing each sheet with butter; top with 2
cups of pecan mixture. Repeat with 3 more phyllo sheets and 2 cups of pecan mixture; top
with 6 phyllo sheets, brushing all but the top sheet with butter. Repeat procedure with
remaining phyllo sheets, butter, and pecan mixture in second pan.
Cut layers diagonally into 3/4 in. diamonds; gently brush with remaining butter. Insert
a clove in center of each diamond.
Bake at 300 degrees for 1 hour. Remove from oven and pour syrup evenly over baklava.
Cool completely in pans on wire racks.
Cut again diagonally; remove from pans, and store in airtight containers at room
temperature. Yield: about 10 dozen.
Sour Cream Cornbread
1 cup of self-rising cornmeal
1 (8-3/4 oz.) can cream-style corn
1 (8 oz.) carton sour cream
3 large eggs, lightly beaten
1/4 cup vegetable oil
Directions: Heat a lightly greased 8-inch cast iron skillet in a 400 degree oven for 5 minutes.
Combine cornmeal and remaining ingredients, stirring just until moistened. Remove
prepared cast iron skillet from oven, and spoon batter into hot skillet. Bake at 400
degrees for 20 minutes or until golden. Yield: 6 servings.
Back
|
Unleash Your Creativity