Monday, July 22, 2013

Recipe from Heloise

I had a clipping from a newspaper article asking about Herloise's recipe for angel biscuits.  Here it is ...

Heloise's Angel Biscuits

1 package (2 1/4 tsp) dry yeast

1/4 cup warm water

2 1/2 cups flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1/3 cup sugar

1/2 cup shortening

1 cup buttermilk

Disolve the yeast in warm water, setting aside. Mix the dry ingredients in the order given, cutting in the shortening as you normally do for biscuits or pie dough.  Stir in the buttermilk and the yeast mixture. Blend thoroughly and the dough is ready to  refrigerate or roll out into biscuits.

Next, roll the dough out and cut with a biscuit cutter, placing the biscuits in a greased pan.

Let the dough rise slightly before baking in a 400-degree F oven for about 12 to 15 minutes until lightly browned and done.

If the dough is cold, you'll need to let it set a little longer to rise.

Source: Hints from Heloise, 1982

Sunday, July 21, 2013

Jolly Roger's

My folks used to winter in San Diego many years ago, and one of their favorite restaurants was Jolly Roger's.  I found their "melt in your mouth" orange bread recipe.  It's good plain, or toasted, or even as a base for french toast (try coconut syrup on top). 

4 1/2 cups flour

2 1/4 tablespoons baking powder
2 cups sugar
1 1/2 teaspoons salt
Zest of 2 small oranges
1/2 teaspoon soda
3/4 cup oil
1/4 cup white corn syrup
4 eggs
1 1/2 tablespoons orange extract
Few drops yellow food color
Few drops orange food color
Juice of 2 oranges
Evaporated milk

Combine flour, baking powder, sugar and salt in large mixing bowl. Mix well. Combine orange zest and soda in small bowl. Let stand 5 minutes. Add to flour mixture. Mix well.

Combine oil, corn syrup, eggs, orange extract, yellow and orange food color in another large bowl. Combine orange juice with evaporated milk to make 2 1/2 cups and add to orange mixture. Mix well until blended.

Slowly add liquid mixture to flour mixture. Mix well until blended. Pour into 2 (9x5-inch) loaf pans. Bake at 350 degrees about 1 hour, or until wood pick inserted in center comes out clean. Makes 2 loaves.

Saturday, July 20, 2013

Cranberry Crackers

Many years ago, I loved attending local cooking classes.  This was one of the recipes that my family actually enjoyed. My dad just couldn't stop eating it.

Cranberry Crackers

1 cup finely chopped fresh cranberries
2 green onions, thinly sliced
1 tsp seeded and minced jalapeno pepper
2 Tablespoons minced fresh cilantro
1-1/2 tsp. fresh grated ginger
2 Tablespoons sugar
4 ounces cream cheese, softened
1-1/2 tsp. orange juice
2 Tablespoons finely chopped walnuts
Salt water crackers or whole wheat crackers

Stir together first 6 ingredients; chill 2 to 3 hours.

Stir together cream cheese and orange juice; stir in walnuts.

Spread on crackers and top with cranberry mixture.

Serve immediately.

Makes 16 appetizers.

Friday, July 19, 2013

Aleve ... my new best friend

It's been a while since I posted ...

It's been a rough couple of weeks … lost two days from work last week … come to find out I have SEVERE arthritis in BOTH knees … bone on bone … candidate for knee replacement … went home last Tuesday from work in pain … woke up on Wednesday with category 10 pain in my left knee – couldn’t stand, let alone walk on it … had to get a cane from my folks just to get to the bathroom and back (I know  … TMI).  Then went to the doctor who sent me to an ortho specialist and had xrays taken and come to find out I have NO cartilage in either kneecap … the doc said I must have a very high pain tolerance as the conditions of my knees should have been really bad the last several years … I told him I’ve had knee pain, but nothing too severe and I just figured it was old age setting up shop … so this will be something I’ll be dealing with in the months ahead … not sure I’m ready to go under the knife quite yet … depends on how often the knees “flare up” and how much pain I can tolerate.

Getting old sure ain’t for sissies !!!!

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Still going through my recipe collection and putting it on my blog (for all eternity)

Here's a quick recipe - one of my daughter's favorite appetizer spreads.  Salmon!!

1 cucumber, chopped finely
1 14 oz can salmon (drained and deboned)
1 8 oz pkg. cream cheese (room temperature)
1 pkg. Good Seasons Italian Dressing Mix

Mix all ingredients and chill for at least one hour.  Serve with cucumber slices and crackers.