Eggnog Snickerdoodles

2 1/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups sugar
1 cup butter, softened
1/2 teaspoon rum extract
1/2 teaspoon brandy extract 2 eggs
1 teaspoon nutmeg
1/4 cup colored (or plain) sugar

Heat oven to 400°F.

In large mixer bowl, combine all cookie ingredients (except 1/4 cup colored or plain sugar and nutmeg). Beat at low speed, scraping bowl often, until well mixed.

Combine the 1/4 cup colored sugar with the nutmeg; set aside.

Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar mixture.

Place 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes, or until edges are lightly browned. Remove.

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Spanish Buttermilk Biscuits

5 2/3 cups (23.8 ounces) all-purpose flour
2 ½ teaspoons salt
1/3 cup plus 1 tablespoon (3 ounces) sugar
2 tablespoons plus 1 teaspoon baking powder
1 pound European-style (83% butterfat) butter, frozen
2 egg
1 cup buttermilk, plus extra for brushing
1 cup crème fraiche
Kosher salt, for dusting

Line 2 baking sheets with parchment paper.

In a large bowl, whisk together the flour, salt, sugar and baking powder. Grate the frozen butter over the flour mixture using the larger holes of a box grater. Once all of the butter has been grated, place the bowl into a freezer to chill the butter before mixing.

When the butter is frozen, gently rub the mixture between both hands, or use a fork or pastry cutter, to incorporate the butter into the flour until the mix slightly resembles a streusel. Return the mixture to the refrigerator to keep cold.

In a separate bowl, whisk together the eggs, buttermilk and creme fraiche. Create a well with the dry ingredients and add the liquid mix into the center. Using a fork, pastry cutter or your hands, fold the liquid into the dry mixture just until the flour is hydrated. Turn the mix onto a floured surface and gently pat it down to a 1-inch-thick block.

Portion each biscuit using a 3-inch square or round cookie cutter. Place 6 biscuits in a pan, spacing them a couple inches apart (the biscuits will spread as they bake). Place the pans in the refrigerator for 20 minutes to chill the formed biscuits. Meanwhile, heat the oven to 425 degrees.

Remove 1 tray of biscuits from the refrigerator. Brush the tops with buttermilk and sprinkle kosher salt on top of each. Bake until the biscuits are puffed and golden on top, about 25 minutes, rotating halfway through for even baking and coloring. Repeat with the second tray.

Makes 12 Biscuits

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Chicken Curry Murga

2 1/2 lb Skinned chicken
1 ts Garam Masala
3 ts Salt
1 c Fine chopped tomato
1/4 c Vegetable oil
1/2 c Water
1 1/2 c Finely chopped onion
1 1/2 ts Chopped fresh ginger
1 ts Finely chopped garlic
1 ts Vinegar
1 Dried chili (optional)

1. Cut chicken, separate legs and thighs, back and split breast.

2. Heat oil over high heat. Add onions fry till golden brown. Take care not to burn them.

3. Add garlic, ginger and tomatoes. Fry till a smooth paste.

4. Add chicken, add water, bring to a boil, add salt. Cover pot and lower heat. Add chili to make it hot if desired.

5. Stir constantly to avoid burning and coat the chicken pieces evenly.

6. After the chicken is done, add vinegar and cook for another 5 minutes on a very slow fire. Sprinkle Garam Masala and serve. Recipe By : Somesh Rao

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Apple Dumpling Desert

You’ll Need:

4 cup All-purpose flour
2 tsp Salt
1 1/3 cup Shortening
8 tbl Cold water, (up to 9)

FILLING
8 cup Tart apples, chopped/peeled
1/4 cup Sugar
3/4 tsp Ground cinnamon

SYRUP
2 cup Water
1 cup Packed brown sugar
Whipped topping OR vanilla ice cream, optional
Mint leaves, optional

Procedures :

In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, and toss with a fork until dough can be formed into a ball. Divide dough into four parts. On a lightly floured surface, roll one part to fit the bottom of an ungreased 13x9x2″ baking dish. Place in dish; top with a third of the apple. Combine sugar and cinnamon; sprinkle a third over apples. Repeat layers of pastry, apples and cinnamon-sugar twice. Roll out remaining dough to fit top of dish and place on top. Using a sharp knife, cut 2 inch slits through all layers at once. For syrup bring water and sugar to a boil. Cook and stir until sugar is dissolved. Pour over top crust. Bake at 400 F. for 35-40 minutes or until browned and bubbly. Serve warm with whipped topping or ice cream if desired. Garnish with mint if desired. Yield: 12 servings. Suibmitted by Janet Weaver, Wooster, Ohio who says that she wanted quick fix apple dumplings so devised this recipe..

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Spicy Chicken

Serves: 2
Ready In: 30-45 minutes

1 cup vegetable oil
2 chicken breast fillets
1/3 cup cornstarch
rice, to serve

Sauce:
2 teaspoons vegetable oil
2 tablespoons chopped garlic (3 to 4 cloves)
3 tablespoons chopped green onions (about 3 onions)
1 cup pineapple juice
2 tablespoons chili sauce
2 tablespoons white distilled vinegar
4 teaspoons sugar
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon cornstarch

Prepare sauce: Heat 2 teaspoons vegetable oil in medium saucepan;
add garlic and onion; saute just a bit — do not let burn.

Immediately add pineapple juice, chili sauce, vinegar, sugar and
soy sauce. In small bowl, dissolve cornstarch in water; add to pan.

Bring mixture to a boil; simmer over medium-high heat for 3 to 5
minutes or until thick with a syrupy consistency.

In wok or large skillet, heat 1 cup oil over medium heat.
Meanwhile, chop chicken into bite-sized pieces. Toss chicken in
cornstarch, dusting well. Add chicken to oil; saute until light
brown. Drain on paper towels.

Transfer to serving bowl, add sauce and toss to coat. Serve
immediately with rice on the side.

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