Archive for October, 2019

Kentucky Hamn Angel Biscuits

Recipe

1 Oct

KENTUCKY HAM ‘N’ ANGEL BISCUITS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk DRY YEAST
2 c BUTTERMILK
1 tb BAKING SODA
3 tb SUGAR
3 lb COOKED COUNTRY HAM
— ——————————————
~————- ~– COMBINE THE YEAST
LET STAND FOR 5 MINUTES. ADD BUTTERMILK
COMBINE FLOUR, SODA AND SALT. CUT IN
PASTRY BLENDER UNTIL MIXTURE RESEMBLES
ADD BUTTERMILK MIXTURE STIRRING WITH A
INGREDIENTS ARE MOISTENED. TURN BISCUIT
A LIGHTLY FLOURED BOARD AND KNEAD
TIMES. ROLL OUT TO A THICKNESS OF 1/3
3/4 BIS UIT CUTTER. PLACE ON LIGHTLY GREASED
SHEET. BAKE FOR 8 TO 10 MINUTES AT 400
GOLDEN BROWN. TO SERVE: SPLIT BISCUITS
WITH HAM SLICES TO FORM A SMALL NOTE:
COOLED AND WRAPPED AND FROZEN FOR USE
1/2 c WARM WATER (110 DEG F.)
4 1/2 c FLOUR
1 t SALT
3/4 c SHORTENING
COOKED AND THINLY SLICED. — ¥
—-
AND WARM WATER.
AND SET ASIDE.
SHORTENING WITH A
COARSE MEAL.
FORK UNTIL DRY
DOUGH OUT ONTO
LIGHTLY FOUR OR FIVE
INCH; CUT WITH 1
BAKING
DEG F. OR UNTIL
IN HALF, FILL
BISCUITS CAN BE
AT A LATER

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Filed under: Breads

Sticky Orange Muffins

Recipe

1 Oct

STICKY ORANGE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Oranges
1/4 c Honey
2 c Flour
1/2 c Uncooked oatmeal
-(not instant)
1 tb Baking powder
1 t Salt
1/2 c Sugar
2 Eggs — slightly beaten
2/3 c Milk
5 1/2 tb Butter — melted

PREHEAT OVEN TO 400F. Either grease the muffin pans or
line them with paper baking cups. Using the small side
of the grater, grate the rind from the oranges,
removing only the bright orange part, and set aside.
With a small, sharp knife, remove all the remaining
peel and, if necessary, trim the oranges all around so
that the slices will fit into the bottom of your
muffin pans. Cut the oranges into slices about
1/4-inch thick, pick out all the seeds and set the
slices aside. Put about 1 teaspoon honey in the bottom
of each muffin cup, and place an orange slice on top.
Combine the flour, oatmeal, baking powder, salt and
sugar in a large mixing bowl, and stir with a fork or
wire whisk to mix. Add the reserved grated orange
rind, the eggs, milk, and melted butter, and stir just
until mixed. Spoon the batter over the orange slices,
filling each cup about 2/3 full. Bake for 15-to-20
minutes, or until a toothpick inserted in the center
of a muffin comes out clean. Remove from the oven and
serve warm.

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Filed under: Bakery, Breads, Italian

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Archive for October, 2019

Kentucky Hamn Angel Biscuits

Sticky Orange Muffins

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