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Chewy Bread Sticks, continued
Dissolve yeast in warm water; add honey. Add flour gradually; mix together and knead 10
minutes. Heat oven to 200º, then turn off. Let dough rise in oven. Cut into 32 pieces and roll
into 10 inch ropes. Put on greased cookie sheets, eight to a sheet. Let rise 15 minutes. Brush
with butter, sprinkle with salt or other seasonings (Our favorites are listed above. You could
also try onion salt, Italian seasonings, sesame or poppy seeds.) Bake at 400º for 8-12
minutes. Watch for browning on the bottoms.
Cheese Garlic Biscuits
Greta Jacobson
2
2
cups Bisquick
/3 cup milk
¼ cup margarine
¼ teaspoon garlic powder
½
cup shredded cheddar cheese
Heat oven to 450º. Mix Bisquick, milk and cheese until soft dough forms. Beat vigorously
for 30 seconds. Drop by spoonfuls onto ungreased baking sheet. Bake for 8-10 minutes
until golden brown. Combine margarine and garlic powder. Brush over warm biscuits before
removing from baking sheet. Serve warm. Makes 10-12 biscuits.
Flour Tortillas
Stacy Mueller
4
2
cups flour
tsp. salt
½ cup shortening
1 cup lukewarm water (or a little more)
Blend flour, salt, and shortening with pastry blender or forks until shortening is very well
distributed. Add lukewarm water and blend well. Turn out onto lightly-floured board and
knead about 50 strokes. Divide dough into 15 roughly equal sections. Cover with cloth; rest
for at least 15 minutes. Roll each section of dough into a very thin "circle". (My circles
usually aren't very circular.) Cook on a moderately hot ungreased skillet, turning once.
It works well to roll one tortilla while another is cooking, especially if you have a helper. Your
skillet should be warm enough to cook one side in about one minute. You will need to
experiment with your cookware and stove to achieve the right combination. I usually have to
sacrifice the first one as a "test tortilla" and throw it out. I like using our heavy cast iron
skillet. After cooking one tortilla, put it on a plate and cover with a towel. Pile rolled tortillas
on top as they wait to cook and they will get soft and more elastic from the warmth. You can
gently tug them even thinner with your fingers before cooking.
Wrap and store in refrigerator or freeze. To reheat, pat both sides with water and warm
directly on the rack in a 300º oven for a few minutes. This will also make the tortillas softer,
as long as you don't leave them in too long.
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