Combine filling well and set aside.
May be made several hours in advance and refrigerated.
Preheat oven with pizza bricks already inside to 450* F.
Roll the dough out into 4 circles.
It has to be as thin as possible otherwise the dough doesn't cook on the inside.
Put 1/4 of the filling on one half of one circle of dough, leaving an inch of margin space all around the edges.
Moisten the edges with water and fold the other half over the filling to make the edges meet.
Seal it tightly.
Repeat this with the other three ...
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Cut almond cake into 4 layers.
Line the bottom of a glass bowl with one layer of cake, spread on 1/2 cup pastry cream, top with 1/4 of the mangoes, blueberries and sweetened passionfruit puree.
Add another layer of cake and repeat the layering process until done.
Cover with plastic wrap and refrigerate for 1 hour.
Spoon out to serve.
Measure 4.5 cups of mixed berries and toss them with the sugar and flour. Let stand while you make the dough.
Cobbler dough: Mix the dry ingredients for the dough, leaving out the salt if you are using salted butter. Cut in the butter until the mixture looks like coarse cornmeal. Add the cream and mix lightly, until the dry ingredients are just moistened. The dry ingredients for the topping can be prepared ahead -- even several days ahead -- and kept refrigerated. The cream can then be added when you are ready to bake the cobbler.
Put ...
Grate the zucchini and salt them. Let stand for 30 minutes in a colander. Squeeze the zucchini dry with your hands or wring it out in a towel.
Peel and chop the garlic fine, chop fine about 1 tablespoonful of the chives, and grate the zest from the lemons.
In a large bowl, combine the zucchini with the garlic, chives, lemon zest, the potato starch, and the egg, lightly beaten. Heat the olive oil in a nonstick saute pan over medium heat. For each fritter, pour a generous tablespoonful of the zucchini batter into the pan. They will look ...
Blend first 7 ingredients in processor until coarse puree forms.
With machine running, gradually add oil through feed tube; blend well. Transfer mixture to bowl; whisk in cream.
Add parsley, tarragon, cilantro, basil, and shallot; whisk to combine.
Season dressing to taste with salt and pepper.
Cover and chill at least 3 hours (dressing will separate if not chilled). Let stand at room temperature 20 minutes and rewhisk before serving.
Wash, peel and pit the peaches. Slice them thin in a bowl; you should have 3 or 4 cups. Toss with the sugar and flour. Divide among 6 custard cups or individual souffle' dishes, filling each almost to the top. Make the cobbler dough (see below) and roll it out 1/4 inch to 1/3 inch thick. Cut pieces with a cookie cutter to fit the tops of the baking dishes, leaving 1/4 inch of the fruit exposed around the edges. (You can also cut the dough to desired shape with a knife or make patties of the dough, remembering to allow room for 1/4 inch of the ...
Soak the apricots in warm water for an hour or so while you prepare the rest of the stew.
Season the lamb well with salt and pepper.
Heat olive oil in a heavy bottomed pan over medium high heat--enough oil to cover the bottom of the pan.
Add the lamb and brown it on all sides, working in batches if necessary--do not crowd the meat.
Remove the meat to a plate and pour off and discard most of the fat/oil in the pan, leaving just a thin veil of oil.
Add the onions and cook them until soft--about 7 minutes.
Add the lamb back in, ...
Cream butter until soft. Add sugar, and beat until light and fluffy. Add vanilla and eggs, and beat until fluffy. Add molasses and beat until well-incorporated.
Sift the dry ingredients, and add to the mixture. On low speed, mix until it all just comes together.
Line a 9 x 5\" loaf pan with plastic wrap, so that some hangs over the outsides. Press the dough into the bottom of the pan. Pack it tightly, and try to make the top as level as possible. Cover the dough with the plastic overhangs, take another loaf pan, of the same size, and ...
Melt the butter in a wide stainless-steel pot (at least a 5-quart capacity) over medium-low heat.
Add three-fourths cup of water and the carrot, celery and onion. Increase the heat to bring the mixture to a simmer, then reduce the heat to cook at a low simmer, covered, for 20 minutes.
Add 4 1/2 cups water and bring to a boil over high heat.
Add the spinach and boil for 1 additional minute, stirring until all of the spinach is well-wilted. Do not cover the pot: volatile acids, which are released when the vegetable is heated, will ...
Put chicken, onion, wine, chicken broth, garlic, white pepper, oregano, 2 teaspoons of salt and the juice from 1-1/2 limes,(bottled lime juice works nicely, also) and enough water to cover chicken. Simmer until meat falls off the bone (about 45 minutes)(I just use my pressure cooker for 35 minutes after it starts to release it's pressure.).
Remove chicken from pot, into bowl, with a slotted spoon and allow to cool until you can handle it easily. Remove bones from the chicken. Discard bones;reserve meat. This can even be done the night ...
Chop wood, carry into house 'n build fire in stove.
Get out bowl, spoons 'n necessary ingredients...grease pan 'n empty yeast in warm water...take doll 'n toys off table 'n give little Lydia a spoon 'n let her help.
Cook according to directshuns macaroni; drain.
Beat aigs. Add salt 'n peppa to taste.
Add mix'n then mix up.
Layer half the macaroni in a bakin' dish, then half the onion'n chez. Repeat.
Now pore aig'n milk mixture ovah all 'n dot with buttah. Bake (until firm) at 350\u00b0 fur 'bout 30 minutes.
Cook according to directshuns macaroni; drain.
Beat 3 aigs. Add salt 'n peppah to taste.
Add mix 'n then mix up.
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare
sing fresh pumpkin the original recipe states: Bring a large pot