Am I Right To Be Feeling This Way?
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These are the best cookies in the world, in my opinion:
1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips
Directions
1. Preheat oven to 300 degrees (F). Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
2. Beat in the egg and the vanilla extract for another 30 seconds.
3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Yield: 2 dozen cookies
Contd.
1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips
Directions
1. Preheat oven to 300 degrees (F). Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
2. Beat in the egg and the vanilla extract for another 30 seconds.
3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Yield: 2 dozen cookies
Contd.
And these are the best biscuits in the world:
2 cups Flour
1 tb Baking powder
� tbs Salt
� tbs Baking soda
5 tb Chilled solid vegetable shortening
1 cup Buttermilk
How to:
1. Preheat oven to 425F. In a large bowl, sift together flour, salt, soda, and powder. Using a pastry blender or two knives, cut the shortening into the flour mixture until coarse crumbs form.
2. Add the buttermilk, tossing with a fork until a dough forms.
3. Turn the dough onto a lightly floured surface. Gather into a disk. Knead lightly a few times until smooth. (The dough may be made up to two hours ahead, wrapped in plastic wrap, and refrigerated until ready to use.)
4. Pat the dough to 3/4 inch thick. Using a biscuit cutter or a glass dipped in flour, cut out the biscuits. Place them, two inches apart, onto an ungreased baking sheet. Gather dough trimmings, pat to 3/4 inch thick, and cut out more biscuits.
5. Bake until golden brown, about 12-15 minutes. Serve hot. Makes about a dozen nice size biscuits (as called here in the U.S.
And, to go with the biscuits, the best Red Eye Gravy recipe in the world:
3 slices country ham (salt cured), cut 1/8 to 1/4-inch thick
1/2 cup brewed coffee
In a large cast iron skillet, cook ham 4 to 5 minutes per side. Transfer ham to warm platter; keep warm.
Quickly add coffee to hot skillet, being careful to avoid splattering. Cook, scraping pan to remove crusty bits until mixture boils vigorously. Continue cooking about 3 minutes more or until mixture is reduced by half. Serve gravy with ham over biscuits.
Makes 3 servings.
From my Grandmother's southern U.S. home to yours...
2 cups Flour
1 tb Baking powder
� tbs Salt
� tbs Baking soda
5 tb Chilled solid vegetable shortening
1 cup Buttermilk
How to:
1. Preheat oven to 425F. In a large bowl, sift together flour, salt, soda, and powder. Using a pastry blender or two knives, cut the shortening into the flour mixture until coarse crumbs form.
2. Add the buttermilk, tossing with a fork until a dough forms.
3. Turn the dough onto a lightly floured surface. Gather into a disk. Knead lightly a few times until smooth. (The dough may be made up to two hours ahead, wrapped in plastic wrap, and refrigerated until ready to use.)
4. Pat the dough to 3/4 inch thick. Using a biscuit cutter or a glass dipped in flour, cut out the biscuits. Place them, two inches apart, onto an ungreased baking sheet. Gather dough trimmings, pat to 3/4 inch thick, and cut out more biscuits.
5. Bake until golden brown, about 12-15 minutes. Serve hot. Makes about a dozen nice size biscuits (as called here in the U.S.
And, to go with the biscuits, the best Red Eye Gravy recipe in the world:
3 slices country ham (salt cured), cut 1/8 to 1/4-inch thick
1/2 cup brewed coffee
In a large cast iron skillet, cook ham 4 to 5 minutes per side. Transfer ham to warm platter; keep warm.
Quickly add coffee to hot skillet, being careful to avoid splattering. Cook, scraping pan to remove crusty bits until mixture boils vigorously. Continue cooking about 3 minutes more or until mixture is reduced by half. Serve gravy with ham over biscuits.
Makes 3 servings.
From my Grandmother's southern U.S. home to yours...
http://www.be-ro.co.uk/f_insp.htm
Try this link to the good old Bero recipes try the Chocolate cake sandwiched together and covered with milk chocolate icing
Try this link to the good old Bero recipes try the Chocolate cake sandwiched together and covered with milk chocolate icing
Melting Moments
5oz Trex
3oz marg or butter
6oz caster sugar
10oz self raising flour (or 1/2 ground almonds)
1 egg
vanilla essence
oats
cherries for decoration
cream fat and sugar, beat in egg, work in flour and essence. Roll into balls with wet hands and coat with oats and press out slightly, stick half a glace cherry in the middle. Cook in mod. oven, 350F or 19-C for 15-20 mins. cool slightly before removing from tin.
5oz Trex
3oz marg or butter
6oz caster sugar
10oz self raising flour (or 1/2 ground almonds)
1 egg
vanilla essence
oats
cherries for decoration
cream fat and sugar, beat in egg, work in flour and essence. Roll into balls with wet hands and coat with oats and press out slightly, stick half a glace cherry in the middle. Cook in mod. oven, 350F or 19-C for 15-20 mins. cool slightly before removing from tin.
The EASIEST biscuits in the world. I KNEW this recipe wouldn't work - but it DOES - EVERY time!!! You will have to change it for USA measurements:
Light & Fluffy Biscuits
1-1/2 Cups Self Rising Flour
Stir in 8 Ounces Whipping Cream (Not Heavy Cream)
just until the flour gets wet - don't overmix please.
Just dump it out on a floured board, pat them out with your hand and cut them out.
Bake 400 - 450 degrees until brown.
Sometimes I make them and freeze them and bake them a few at a time at a later date.
Light & Fluffy Biscuits
1-1/2 Cups Self Rising Flour
Stir in 8 Ounces Whipping Cream (Not Heavy Cream)
just until the flour gets wet - don't overmix please.
Just dump it out on a floured board, pat them out with your hand and cut them out.
Bake 400 - 450 degrees until brown.
Sometimes I make them and freeze them and bake them a few at a time at a later date.
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