Daily Archives April 23, 2015

buttermilk biscuits

Buttermilk Biscuits

2 cups sifted all-purpose flour
1/2 teaspoon salt
3 level teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons butter
3/4 cup buttermilk

Sift flour, salt, baking powder and baking soda together. Cut in butter with 2 knives. Add buttermilk and knead lightly. Roll to 3/4 inch thickness and cut with cutter. Dab top with melted butter and bake 12 minutes at 450 degrees F.

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mexican manicotti

Mexican Manicotti

8 manicotti shells
1 1/2 cups low-fat cottage cheese
1 cup cooked chicken
1/4 cup sliced green onions
1/4 cup sliced or chopped ripe olives
1/4 cup chopped red bell pepper
1/4 cup cilantro
1 clove garlic, minced
1 1/2 cups salsa
1 (8 ounce) can tomato sauce
1 cup shredded Monterey jack cheese

Preheat oven to 400 degrees F.

Cook and drain manicotti according to package directions.

In a larg...

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linda fisher’s king cake with streusel filling and caramel icing

Linda Fisher’s King Cake with Streusel Filling and Caramel Icing

Posted by Keplerkid at recipegoldmine.com on 1/27/2002 9:34 pm

I haven’t made this cake but it sounds good. I live in Louisiana and can buy good King Cakes. I’ve never known anyone to make one because all bakeries and even grocery stores have good ones. This one is from The Times-Picaynue website, www.nola.com...

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rum-raisin pound cake

Rum-Raisin Pound Cake

1 1/2 cups brown raisins
2 1/4 cups sifted all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter
    (at room temperature)
1 2/3 cups granulated sugar
5 large eggs
7 tablespoons dark rum
2 teaspoons vanilla extract
1/2 cup confectioners’ sugar
2 teaspoon whipping cream

Preheat oven to 350 degrees F. Butter and flour a 12-cup Bundt pan.


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cuban roasted pork

Cuban Roasted Pork

1 small (3 to 4 pound) pork shoulder or loin roast
Juice of 2 lemons or 1 cup sour orange juice
4 teaspoons salt
3 teaspoons black pepper
3 teaspoons dried oregano
6 cloves garlic, minced
1 small onion, sliced

Marinate pork roast in sour orange or lemon juice for 2 to 3 hours.

Remove pork from juice. Season with salt, pepper, oregano and garlic...

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