irections for sauce:
This recipe makes enough sauce for about
opy of this recipe: http://www.guardian.co.uk/culture/tvandradioblog/2009
1 1/2 cups) gingerbread scone mix, then list the wet
Sift flour and salt really well together.
Add sufficient enough milk and cream gradually, to make a firm but not dry mixture (just enough milk to make a dough, which is easy to handle and not too sticky, without to much extra flour on the board).
Roll the mixture one way lightly. Cut and place scone shapes on a cold tray and brush tops with a little milk or melted butter.
Bake in an oven set at 220C for 8 to 10 minutes.
ith a little whipped cream (recipe follows) or cinnamon on top
eef is tender.
Place scone topping on hot beef mixture
ery hot (400 degrees), make scone topping and place on top
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
arm.
Bread Pudding Sauce Recipe.
Mix everything together and
he refrigerator to get the best taste out of the chicken
he tomato used in the recipe.) PLEASE DO NOT ADD ANY
onger cooking time gives the best results.
In a deep
hese are one of the best tarts out there anywhere,believe
hickened, about 5 minutes.
Best if made ahead and refrigerated
lace. Taste of cake is best when stored for 4 weeks
*Mazola oil work best in recipe.
I have given out this recipe to some friends and family
Cream
shortening and sugars.
Add eggs and flavor, and beat well.
Add
rolled oats.
Let stand while you sift flour with baking soda.
Add to oats mixture.
Drop by teaspoonfuls on greased
cookie
sheet. Bake in moderate oven (350\u00b0) until lightly browned.
Very old recipe.
Cook pasta according to directions.
Rinse in cold water.
Combine pasta, artichoke hearts, olives, onions, and the cheeses, dressing, and rest of veggies, ham and salami; toss and mix well.
Taste to adjust seasoning, vinegar, or EVOO.
Cover and chill pasta salad for at least 2 hours or overnight is best.
ith plastic wrap.
For best flavor cover with plastic wrap