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BREAD500.TXT
Preheat the oven to 400F. Sift together the flour, sugar, salt, and baking
soda into a bowl or food processor. Cut in the butter. Add the sour cream
and Creole Seasoning (see recipe for Creole Seasoning), and mix to a soft
dough. Roll out paper-thin on a floured board. Cut into 1-1/2 inch
squares. Sprinkle with kosher salt and place on an ungreased baking sheet.
Bake for 5-8 minutes. Turn off the heat and allow the bread to crisp in
the oven. Nathalie Dupree describes this recipe in her book "New Southern
Cooking" this way; "This crisp, cracker-like bread is good just flavored
with salt and sour cream. But add Creole Seasoning and you'll have a hot
and spicy appetizer that will leave your guests begging for the recipe.
It's nice to keep a big airtight cookie jar full of these for snacking."
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--------- Recipe via Meal-Master (tm) v7.05
Title: Pepper Biscuits
Categories: Cajun, Breads
Servings: 12
2
1/2 c All purpose flour
tb Baking powder
/2 ts Salt
tb Coarse cracked black pepper
1/2 ts Baking soda
3/4 c Shortening
1 c Buttermilk
1
1
1
Preheat oven to 450-500F. Sift 2 cups of the flour with the baking powder,
salt, pepper, and baking soda into a bowl. Cut in the shortening with a
pastry blender or fork, or work it in with your fingers. Add the
buttermilk to make a soft dough, mixing just until the dough holds
together. Flour your hands. Pull of a piece of dough the size of a
biscuit and dip the wet edge into the extra flour. The roll or pat into a
biscuit. Place slightly touching, on a lightly greased baking sheet. Bake
until golden golden brown. 8-10 minutes. From Nathalie Dupree's "New
Southern Cooking"
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--------- Recipe via Meal-Master (tm) v7.05
Title: Southern Biscuit Muffins
Categories: Cajun, Breads
Servings: 12
2
1
1/2 c All-purpose flour
/4 c Sugar
1/2 tb Baking powder
1/4 ts Sa;t
1/4 lb Plus 2 Tbsp unsalted butter
1 c Cold milk
1
In a bowl, combine the flour, sugar, baking powder and salt; mix well,
breaking up any lumps. Work the butter in by hand until the mixture
resembles coarse cornmeal, making sure no lumps are left. Gradually stir
in the milk, mixing just until dry ingredients are moistened. DO NOT
OVERBEAT. Spoon the batter into 12 greased muffin cups. Bake at 350F
until golden brown, about 35 to 40 minutes. The finished muffins should
have a thick crust with a cakelike centre. From Paul Prudhomme's Louisiana
Kitchen
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--------- Recipe via Meal-Master (tm) v7.05
Title: New Orleans Black Muffins
Categories: Cajun, Breads
Servings: 12
3
1
1
/4 c Hot water
/2 c Molasses
/4 c Milk
3/4 c Sugar
3 tb Baking powder
1 ts Baking soda
1 ts Salt
2
c Whole wheat flour
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