Biscuits « yum yum for my tum ..... These biscuits are great as an accompaniment to a steaming cup of tea. The hazelnut flavour manages to balance the oaty goodness, finished off with a fantastic crunch! (although if you like softer cookies/biscuits, you may like to cook for a few minutes left so that they are not completely crunchy). They are really easy to make after you have mixed up the biscuit mix. Be sure to bake soon after preparing the mixture though. Oat and Hazelnut Biscuits, makes 18 Preparation Time : 20 minutes Baking Time : 12-15 minutes on a middle shelf - 175g butter - 4 tablespoons vegetable oil - 120g golden caster sugar - 1 egg yolk - 1 tsp vanilla essence - 250g self-raising flour - 75g rolled oats + extra for topping - 75g finely chopped hazelnuts First cream the butter and sugar together. Then add the self-raising flour, about 50g at a time, , mixing gently until no more white bits of flour are visible. Separate the egg, adding only the yolk to the mixture, as well as the vanilla essence. All done!
Chocolate and Peanut Butter Bugles I have had a week…a week that I am going to be happy to see gone. With this yucky week I learned a few life lessons: #1 If it looks crazy and talks crazy..well, it’s probably crazy. #2 The Rolo McFlurry is the perfect ice cream dessert. #3 Never underestimate power in numbers. And finally…the most important lesson I learned… It’s a biggie so listen up… Never EVER pose in a picture with you chin resting on your fist. Pause and let that sink in. Chins and fists should never meet unless you are Rocky Balboa trying to down Ivan Drago. I see people posing like this on a fairly regular basis and I can’t help but wonder why they are doing it… Like maybe their head is so heavy that they have to hold it up with their fist? Or thy are so bored with someone trying to take their picture (ho-hum) that they need to rest their busy chin.? Or maybe they just ate a bunch of beef jerky and their chin is tired from all the chewing? Either way I don’t trust it…NOT AT ALL. Let’s be frank…your fist is hiding nothing.
Food - Biscuits recipes Nutella Mug Cake Bring Your Child's Favorite Characters to Life with These Disney-Themed Lunches Healthy Mickey-Shaped PB&J Muffins: A Breakfast the Whole Family with Love A Yummy Instant Pot Chicken and Rice Recipe Even the Pickiest Eaters Will Love This 3-Ingredient Coffee Fudge Is the Best Morning Pick-Me-Up kourabiedes-walnut-sugar-cookies How to make Kourabiedes walnut sugar biscuits Preheat the oven to 180°C/ gas mark 4. Toast the walnuts until golden brown and fragrant, about six minutes. Let cool, then To cut large ingredients or dishes into smaller chunks using a sharp knife. Stir the flour, baking powder, salt and nuts together in a medium bowl. In another medium bowl, beat the butter, 110g sugar, egg yolk, brandy and vanilla essence together with an electric mixer on medium-high speed until the mixture gets light and fluffy, about ten minutes. 5) At low speed, stir in the nut mixture to make a crumbly dough. Line two baking sheets with parchment paper or coat with nonstick spray. Remove biscuits from the oven and immediately sprinkle them lightly with the orange water, using a pastry brush. Put the 160g Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. Serve. Busy baker's tips: Dough can be frozen for up to two weeks.
California Sandwich Tomato sandwiches have owned me this summer. It started with my mother-in-law’s visit, just before our big Independence Day family reunion. The reunion stretches across two meals, so everyone brings enough food for lunch and dinner. There are two big picnic tables covered in aluminum containers piled high with barbecue, ribs, chicken wings, burgers, hot dogs and brats. Pretty much perfect. But that didn’t stop me from tinkering with them. First, I traded the white bread for whole grain. And then, it was pretty obvious that my classic Southern party sandwich had gone Californian. Feel free to put your own mark on this sandwich. With a little imagination, you can pimp that tomato sandwich to satisfy just about any craving. Perfect for the last few weeks of summer.
Mega-Ginger Cookies Recipe 1. In a food processor (or blender), whirl chopped ginger and 1/3 cup sugar until ginger is finely ground. Pour from container. 2. 3. 4. 5. 6. 7. Make ahead: Up to 1 week, stored airtight at room temperature; frozen, up to 4 months. A BREAKFAST SALAD? Like most people, I am trying embark on 2012 with a renewed commitment to health, joy, and calm. Maybe my lofty aspirations will last only a few days before the roller coaster of life, obligations, and not-so-good habits take over. Day five and I'm going strong.... only 360 to go. A nourishing breakfast can never be a bad thing and this recipe has become quite popular at our house. I was eating my bowl of soft-boiled eggs, toast, and arugula and Abby remarked, "Hey, that's a salad." Yes. INGREDIENTS (printable recipe) one or two farm eggs (room temp)one or two slices of your favorite bread for toastingunsalted butterhandful of arugula leavessea saltfreshly ground black pepper To bring your eggs to room temp, submerge them in a bowl of really warm (but not boiling hot) tap water. Fill a small sauce pan with 3-4 inches of water. Toss your bread in the toaster. When the water is boiling, gently lower your eggs into the sauce pan, and set your timer to 5 minutes and 15 seconds. Enjoy!
Chocolate and Lemon Viennese Fingers Recipe These elegant fingers are perfect served with mid-morning coffee. Ingredients: (Makes 8) For the cookies: 115 g/4 oz unsalted butter, softened28 g/1 oz icing sugar140 g/5 oz plain flour½ teaspoon vanilla extract For the frosting: 115 g/4 oz milk chocolate85 g/3 oz unsalted butter175 g/6 oz icing sugar2 teaspoons grated lemon rind Method: Preheat the oven to 190ºC/375ºF/Gas mark 5. Spoon the mixture into a large piping bag fitted with a medium star nozzle. Melt the chocolate in a bowl over a pan of simmering water. Store unfrosted in an airtight container for up to 2 days.
When the Dinner Bell Rings FRUGAL TIP OF THE DAY: Clean brass and copper. Mix equal parts Gold Medal Flour and Morton Salt, and add one teaspoon Heinz White Vinegar to make a paste. Spread a thick layer on the brass and let dry. Rinse and wipe off paste. Peeling Oranges for Recipes When using oranges to make a fancy dessert or salad, remove the white membrane on them by soaking the oranges in boiling water for 5 minutes before you peel them. FRENCH SILK CHOCOLATE PIE 1/2 c. butter, cut in 8 equal parts 1 (1 oz.) square unsweetened chocolate, melted and cooled 1 tsp. vanilla 1 (8 inch) baked pastry shell 3/4 c. sugar 2 lg. eggs Whipped cream In a small mixing bowl, cream butter and sugar. Snack Cup Of Potatoes I wanted to do something similar to the twice baked potatoes. First I made a batch of my cheesy spinach potatoes. When I am looking for a snack, I just take one out and pop it in the microwave for 2-3 minutes. Chicken Wings (Nuwave/Flavorwave Oven) So easy to make, from the freezer to the table.
Pistachio Thumbprint Cookies Recipe | Devour the Blog, by Cooking Channel View Recent Posts Email E-mail This Page to Your Friends x Success! A link to Devour the Blog, by Cooking Channel was e-mailed Dec4 Continuing our month of nonstop cookies, day four brings a fruit-nut combination. Holiday season at my house has always meant two things: lots of family time and even more cookies. These pistachio thumbprint cookies with black currant jam filling fit that bill: They are elegant and unique enough to stand out among your dessert spread, but they are still super easy to make. Click here for the Pistachio Thumbprint Cookies with Black Currant Jam recipe.See more original cookies from some of our favorite food bloggers. More cookies: Cooking Channel’s All-Star Cookie Swap50 All-Star Holiday CookiesUnique Cookie RecipesFood Network’s 12 Days of Cookies Laura Davidson studied culinary arts at L’Academie De Cuisine in Washington, D.C., where she graduated with honors and first in her class. Tags: 31 days of cookies