Sift flour, soda, cream of tartar and salt into a bowl.
Cut in shortening.
Add milk.
Mix until flour disappears and dough is just right for rolling.
Turn dough onto a lightly floured board. Handle very little.
Shape and flatten to about 1-inch thickness. Cut biscuits and place on a greased sheet.
Add a dot of butter to each biscuit.
Bake at 450\u00b0 for 10 to 12 minutes.
Sift flour, cream of tartar and baking soda.
Add sugar.
Mix in Crisco until fine (like corn meal).
Add enough egg to hold together.
Roll out about 1/8-inch and cut with cookie cutters. Bake at 425\u00b0 until lightly golden, about 8 to 10 minutes.
Sift flour, soda, cream of tartar and salt into a bowl.
Cut in shortening and add milk, using a fork to mix.
Cut shortening into flour, salt and cream of tartar.
Dissolve soda in milk; mix with dry ingredients.
Roll out on floured board and handle lightly.
Cut in different shapes and sizes to suit your mood; try some different shapes.
For crusty biscuits, space them so sides do not touch on the baking sheets.
For soft sides, have biscuits closer together.
Bake in preheated 450\u00b0 oven for 12 to 15 minutes.
Makes about 1 dozen.
Sift flour, salt, baking powder, cream of tartar and sugar. Cut in shortening until mixture resembles coarse crumbs.
Add milk all at once and stir until dough just follows fork around bowl. Pat or roll 1/2-inch thick; cut with biscuit cutter.
Bake on ungreased sheet at 350\u00b0.
ck in lower third of oven, heat oven to
he pieces are the size of small peas.
Sprinkle 1
lightly grease the tops of the paper in the pans
rocessor, along with 1 tablespoon of the cake flour, and process
eat until sugar dissolves and cream comes to simmer.
Remove
lasses.
In the top of double boiler set over simmering
In a large bowl, combine flour, baking powder, salt, cream of tartar, baking soda and milk powder.
Stir with a wire whisk to blend.
Use a pastry blender, a heavy-duty mixer with a bowl cover or your fingers to blend in shortening until evenly distributed. Spoon into an 8-cup container with a tight-fitting lid.
Seal container.
Label with date and contents.
Store in a cool dry place.
Use within 10 to 12 weeks.
Makes about 7 cups Quick Mix.
br>Beat egg whites and cream of tartar until foamy.
Gradually add
arge bowl.
Sift cornstarch, cream of tartar and baking soda twice into
sugar, baking powder, salt and cream of tartar.
With a pastry blender
Combine sugar and corn starch. Add beaten egg yolks, milk and cream and mix well. Mix pawpaw pulp and mashed banana, add to egg mixture.
Cook and stir constantly over medium-low heat until thickened to the consistency of thick chunky pudding (think banana cream pie filling). Let cool.
Make meringue by beating the egg whites stiff with 3 tablespoons sugar, a pinch of salt and cream of tartar.
Pour custard into baked pastry shell and cover with meringue. Bake at 350 degrees for 12 minutes or until meringue is browned.
nd creamy. Sift cornstarch, flour, cream of tartar and baking soda twice onto
Preheat oven to 350.
Cream together butter, cream cheese and sugar.
Beat in egg yolks, vanilla and almond extracts.
Add flour, baking soda and cream of tartar. Stir well.
Drop by rounded teaspoonsful onto ungreased cookie sheet. Sprinkle with sugar. Don't flatten. (I use parchment paper.).
Bake 12 to 14 minutes until tops are cracked and just turning light brown.
Cool for one minute on cookie sheet before transferring to rack or waxed paper to cool completely.
n saucepan. Blend in sour cream. Stir in egg yolks, raisins
Preheat oven to 350\u00b0F. Grease 2 deep 8 inch cake pans and dust with cornstarch.
Sift cornstarch, cream of tartar, baking soda and a pinch salt into a large bowl. Repeat twice more.
In a separate bowl, whisk eggs, sugar and vanilla together for 10 mins. Carefully fold into dry ingredients until combined. Distribute between prepared pans and bake for 15 mins.
Turn sponge cakes out onto a clean tea towel. When cold, join together with raspberry jam and whipped cream. Dust with powdered sugar.