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
NOTE: FOR THIS RECIPE YOU MUST BEGIN WITH A
MEASURE the GRINDER INGREDIENTS into a spice mill or clean coffee grinder; PROCESS mixture in intervals until finely ground; FUNNEL seasoning into an empty spice container/shaker.
MEASURE the SHAKER INGREDIENTS and add to mixture; SEAL the container and shake well.
USE in any recipe where a robust Italian flavor is desired, as in pizza and pasta sauces, casseroles, or as a savory rub for baked chicken.
STORE in a cool, dry place.
ENJOY!
Make a strawberry puree by blending the defrosted strawberries in a blender until smooth (save this puree in a covered container in the fridge).
Fill a 16 oz. glass with ice, then dump the ice into a cocktail shaker.
Add 2 jiggers (3 oz.) of the vodka, 2 jiggers of strawberry puree, and 2 jiggers of lemonade to the shaker.
Stir or shake the shaker, then pour, including the ice, back into the glass.
Garnish with sliced strawberries on the rim.
and onion together in a shaker or small container. Lightly season
Fill your martini shaker with crushed ice and use a chilled martini glass.
Put all ingredients in shaker and shake for a minute or so.
Pour into glass. Grind a little nutmeg on top.
You can also rim the glass with cinnamon sugar and put in a cinnamon stick.
Enjoy!
Berry-infused gin: Slice 24 fresh strawberries.
Combine strawberries with one bottle of Tanqueray No. Ten Citrus Gin in closed container and allow to sit for 24 hours.
For cocktail: Combine first four ingredients in cocktail shaker with scoop of ice and shake well.
Add club soda to shaker and strain into ice-filled cocktail glass.
gg white in a cocktail shaker and shake without ice until
Remove seeds from lemons.
Mix lemons with sugar and let stand overnight.
Add beaten eggs and stir.
Pour into pie shell and bake at 450\u00b0 for 15 minutes.
Lower heat to 375\u00b0 and bake for 20 minutes.
The Shaker recipe calls for a top crust, but this is optional.
imple syrup in a cocktail shaker. Shake shake shake...shake shake
ll ingredients in a drink shaker.
Muddle the watermelon in
Mix vodka, jalapeno-infused simple syrup, lemon juice, and cucumber water in a cocktail shaker and pour over ice in an highball glass. Garnish cocktail with cucumber spear.
ill put it in a shaker to make it easier to
Simple syrup: In a small saucepan, combine 1 cup sugar with 1 cup water and bring to a boil. Simmer until the sugar is dissolved about 3 minutes. Store in a closed container in refrigerator.
Rim of Glass: Line the rim of a martini glass with honey and dip into graham cracker crumbs, coating the rim with crumbs.
Martini: Combine vanilla vodka, fresh key lime juice, simple syrup, half and half and ice in a martini shaker. Shake well until very cold. Strain into martini glass. Garnish with cinnamon stick and lime wedge.
In a double Old Fashioned glass combine mint and syrup, mashing mint with the back of a spoon to release flavor. Add remaining ingredients and enough ice to fill glass. Transfer mixture to a cocktail shaker and shake well. Serve drink in double Old Fashioned glass.
Simple Syrup recipe: In a saucepan, bring 1 1/4 cups sugar and 1 1/4 cups water to a boil, stirring, and boil until sugar is completely dissolved. Cool syrup completely. Syrup keeps, covered and chilled, for 2 months. Makes about 2 cups.
In a cocktail shaker, combine all ingredients with ice. Shake well and strain into a martini glass. Garnish with lime wedge.
For the ginger syrup:.
In a medium saucepan over high heat, combine sugar, ginger and water and bring to a boil. Reduce heat and simmer until syrupy and reduced by half, about 40 to 45 minutes. Strain ginger pieces out and reserve syrup.
(Trick: toss dried ginger in sugar, bake at 200 degrees until dried thru, about 4 hours and voila-ginger candy).