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Preheat the oven to 425°F. In a large bowl, combine flour and butter. Use the pastry cutter to cut the butter into the flour until the pieces of butter are about the size of peas.
3 1 / 2 cup self-rising flour; 1 1 / 3 cup 1 cup salted butter plus 5 tablespoon leaf lard, or 1 1/4 cup plus 1 tablespoon salted butter; 1 1 / 4 cup heavy cream, plain yogurt, milk, buttermilk ...
3 1 / 2 cup self-rising flour; 1 1 / 3 cup 1 cup salted butter plus 5 tablespoon leaf lard, or 1 1/4 cup plus 1 tablespoon salted butter; 1 1 / 4 cup heavy cream, plain yogurt, milk, buttermilk, or any combination thereof; good butter (like Vermont Butter and Cheese or Kerrygold) for serving; crème frâiche, store-bought or homemade, for serving
Beef Fudge. Yes, beef fudge. Apparently back in the 1960s, wives of cattle farmers had an abundance of beef on hand and came up with some pretty creative recipes.
It is pricked with a fork prior to baking and cut smaller than a regular biscuit. [4] The prepared dough is baked at 325 °F (163 °C) for 20 minutes until tops are golden brown, but some bakers prefer a crisp, white biscuit that is baked with no browning. [5] How long the biscuits are beaten varies from one recipe to the next, from "at least ...
Fisher's recipe included 1 quart of sifted flour, 1/3 cup of pure lard, 1/3 cup of butter, 1 cup of sweetened water, and salt to taste. Ingredients are mixed thoroughly and beaten for 15 minutes to make biscuits light and fluffy. [6] Fisher said beating the biscuits was meant to, "put life into them." [6]
Recipe is a rolled cookie containing molasses, rum, crushed cloves, allspice, and cinnamon. Jodenkoek: Netherlands: Large, flat, round shortbread cookies. Jumble: England, possible roots in Italy Cookie-like pastries whose simple recipe comprises nuts, flour, eggs, and sugar, with vanilla, anise, or caraway seed used for flavoring. Kaasstengels
Related: The 140-Year-Old Oatmeal Cookie Recipe That Stands the Test of Time. ... Add the almond extract, vanilla extract, salt and then the flour to the bowl. 2. Give the dough a couple of turns ...