Ingredients
1 cup shortening
1/2 cup boiling water
1 pinch salt
2 cups cake flour
Directions
Place shortening in a heat-proof bowl. Pour in boiling water and whip mixture until creamy.
Mix together salt and flour in a separate bowl. Add flour mixture to shortening mixture. Stir until pastry stops sticking to sides of bowl. Refrigerate pastry before rolling out.
8.08.2011
Biscotti Dessert Cookies recipe.
Ingredients
1 1/2 cups whole wheat flour
1 cup ground toasted hazelnuts
2 teaspoons baking powder
1/2 cup butter, softened
6 tablespoons honey
2 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine flour, hazelnuts, and baking powder.
In a large bowl, beat butter and honey until smooth. Beat in eggs one at a time, beating well after each addition. Gradually blend in the dry ingredients.
Divide dough in half. On prepared baking sheet, form each half into a log about 12 inches long and 2 inches wide, spacing about 2 inches apart.
Bake for 14 to 16 minutes until golden brown. Transfer logs to a cutting board and cut on diagonal into 1/2 inch thick slices. Lay slices on ungreased baking sheet and bake for 10 to 12 minutes longer -- until dry. Transfer to wire racks to cool. Store in a tightly sealed container and let them age for a few days before serving.
1 1/2 cups whole wheat flour
1 cup ground toasted hazelnuts
2 teaspoons baking powder
1/2 cup butter, softened
6 tablespoons honey
2 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine flour, hazelnuts, and baking powder.
In a large bowl, beat butter and honey until smooth. Beat in eggs one at a time, beating well after each addition. Gradually blend in the dry ingredients.
Divide dough in half. On prepared baking sheet, form each half into a log about 12 inches long and 2 inches wide, spacing about 2 inches apart.
Bake for 14 to 16 minutes until golden brown. Transfer logs to a cutting board and cut on diagonal into 1/2 inch thick slices. Lay slices on ungreased baking sheet and bake for 10 to 12 minutes longer -- until dry. Transfer to wire racks to cool. Store in a tightly sealed container and let them age for a few days before serving.
Biscotti Cookies recipe.
Ingredients
2 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon baking powder
6 tablespoons shortening
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees F). Grease 2 baking sheets.
In a medium bowl, combine flour, sugar, and baking powder. Cut in the vegetable shortening until mixture resembles coarse crumbs.
In a large bowl, beat the eggs until thick and light-colored. Gradually beat the eggs into the flour mixture. Fold in the walnuts.
On a floured surface, roll out the dough 1/4 inch thick. Using a cookie cutter, cut into desired shapes and place 1 1/2 inches apart on baking sheets.
Bake for 12 to 14 minutes, until lightly colored. Transfer to wire racks to cool.
2 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon baking powder
6 tablespoons shortening
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees F). Grease 2 baking sheets.
In a medium bowl, combine flour, sugar, and baking powder. Cut in the vegetable shortening until mixture resembles coarse crumbs.
In a large bowl, beat the eggs until thick and light-colored. Gradually beat the eggs into the flour mixture. Fold in the walnuts.
On a floured surface, roll out the dough 1/4 inch thick. Using a cookie cutter, cut into desired shapes and place 1 1/2 inches apart on baking sheets.
Bake for 12 to 14 minutes, until lightly colored. Transfer to wire racks to cool.
Blueberry Cream Cheese Pound Cake II recipe.
Ingredients
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1/4 cup white sugar
1/4 cup water
3/4 cup vegetable oil
1 (8 ounce) package cream cheese, room temperature
1 (16.5 ounce) can blueberries, drained, juice reserved
1 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1/4 cup white sugar
1/4 cup water
3/4 cup vegetable oil
1 (8 ounce) package cream cheese, room temperature
1 (16.5 ounce) can blueberries, drained, juice reserved
1 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.
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