n pie recipe.
For Two-Crust Pie: 2 cups Martha White All
e substituted for buttermilk. Also, recipe can be baked in muffin
ccording to package directions on Martha White cornmeal.
Cool, crumble and
Swirls of apple-filled pastry make this cobbler an all-time Martha White favorite.
Bake 2 iron skillets of cornbread as per directions on back of Martha White package.
Bake at 450\u00b0 for 20 to 25 minutes.
Preheat oven to 450\u00b0.
Cut shortening into flour until mixture resembles coarse crumbs.
Add milk and stir with a fork only until dough leaves sides of bowl.
Turn dough out onto lightly floured board or pastry cloth and knead just until smooth. Roll dough to 1/2-inch thickness and cut with floured 2-inch cutter.
Place biscuits, lightly touching, on ungreased baking sheet.
Bake for 10 to 12 minutes or until brown.
Makes 12 to 14.
Heat oven to 450 degrees F. Spray a cookie sheet lightly with no-stick cooking spray. Place flour in large bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.
Knead dough on lightly floured surface just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place biscuits with sides touching on prepared cookie sheet.
Bake 10 to 12 minutes or until golden brown. ...
lend well.
Fold in white chocolate and walnuts. Spread batter
Preheat oven to 350\u00b0.
Grease a 13 x 9 x 2-inch baking pan. Combine brownie mix, eggs, oil and water in a large mixing bowl; blend well.
Fold in white chocolate and walnuts.
Spread batter into prepared pan.
Bake 25 to 28 minutes.
Remove from oven and sprinkle chocolate morsels over hot brownies.
Return to oven for 1 minute.
Cool before cutting.
Mix both packages of the cornbread mixes with the milk and eggs and bake according to package directions.
Cool and crumble.
Chop the tomatoes, onion, bell pepper and celery.
Add the chopped vegetables to the crumbled dressing along with the mayonnaise.
Refrigerate.
This recipe is better a day old as that gives all the flavors time to blend together better.
bout 30 minutes.
Add white wine and peppercorns; simmer about
In a large bowl, mix together the flour, soda, sugar, and salt.
Dissolve the yeast in the lukewarm water.
Add the yeast mixture, shortening, and buttermilk to the flour mixture.
Mix together well.
Cover and let rise.
Knead just a little. Refrigerate overnight.
Preheat oven to 350\u00b0.
Combine ingredients in a bowl.
Grease bottom of 8 1/2 x 4 1/2-inch loaf pan.
Pour batter into pan. Bake 50 to 55 minutes.
Cool before slicing.
Makes 8 to 10 servings.
Prepare cornbread according to package directions (or use your own favorite corn bread recipe).
Crumble cornbread into a large bowl; mix in the toasted bread pieces.
In 3-quart pot, mix soups, water and broth together; heat to boiling. Pour hot soup/broth mixture over cornbread, stirring lightly and mixing well.
Stir in shredded chicken and sliced eggs.
Pour dressing into a 13x9x2 baking dish and bake at 325 degrees for about 45 minutes.
bs each olive oil and white wine vinegar, 2 minced cloves
Make vinaigreete: combine red, white vinegars and raspberries - cover and let sit 48 hours then strain and store at room temperature. (Can just purchase premade raspberry vinegar).
Whisk 1/2 cup vinegar, oils, maple syrup, mustard, tarragon and salt.
Tear leaves by hand and toss in a large bowl with 3/4 cup dressing.
Divide on 6 plates and top with onions, blue cheese and pinenuts.
Whisk together eggs, milk, juice, vanilla, liquor, sugar, zest, cinnamon, nutmeg, and salt in a bowl.
Place bread in a shallow baking dish large enough to hold bread slices in a single layer.
Pour egg mixture over bread; soak 10 minutes.
Turn slices over (Carefully) and soak 5-10minutes more, until soaked through.
Preheat oven to 200 deg F. Place a wire rack on a baking sheet, and set aside.
Heat canola oil (with some butter if so wish) in a skillet over medium heat.
Fry half the bread slices until golden brown, around 3 ...
Cream sugar and butter together until light and fluffy.
Add cornmeal, coffee creamer and vinegar.
Add eggs, one at a time, beating after each addition.
Blend in vanilla.
Pour into chilled pastry shell.
Bake at 350\u00b0 for 50 minutes.
Pie will be shaky in center, but will set when cool.
ight before, gently melt the white chocolate in a heatproof bowl
\" apart.
Bake cookies (Martha recommends rotating sheets - I didn