Cook Time: 10min.
Ingredients: 5 cups all-purpose baking or
buttermilk biscuit mix
1 cup shredded Cheddar cheese
1 can (14 1/2 oz.)Seasoned Chicken Broth with
Directions: PREHEAT oven to 450░F.
MIX baking mix, cheese and broth to form a soft dough.
Drop by spoonfuls onto ungreased baking sheets, making
BAKE 10 min. or until golden brown. Serve hot. Makes 24.
TIP: Baked biscuits can be frozen. To reheat, wrap
loosely in aluminum foil. Heat in 375░F. oven for 10
min. or until hot.
For Italian Herbed Biscuits, substitute 1 can (14 1/2
oz.) Seasoned Chicken Broth with Italian Herbs for
Seasoned Chicken Broth with Roasted Garlic.
makes 18 cups
Preparation Time 10 to 30 mins
Cooking Time 10 to 30 mins
Calorie/Fat Count Energy 164kcals Fat 9g
175g/6oz plain flour
pinch of salt
55g/2oz ground almonds
55g/2oz caster sugar
1 egg, yolk only
1.25ml/╝tsp almond essence
600ml/1pt prepared cold custard
225g/8oz fresh fruit in season
15g/Żoz flaked almonds, lightly toasted
icing sugar, sieved for dredging
1. To make pastry, sift flour and salt together in a
large bowl and rub in butter until it resembles
breadcrumbs. Stir in ground almonds and sugar. Add egg
yolk with enough water to form a firm dough. Knead
lightly until smooth.
2. Roll out pastry thinly and use to line 18 x 8cm/7 x
3in deep, straight-sided patty tins. Prick pastry bases
and bake blind at 200C/400F/Gas 6 for 15-20 minutes.
Leave to cool.
3. For the filling, add almond essence to custard and
whisk until smooth. Spoon into pastry cups.
4. Arrange fruit on top and sprinkle with toasted
5. Dredge with icing sugar just before serving.
SIDE DISHES I
DUTCH FOOD I
STIR FRY I
COOKING INDEX I
MUSE THALIA I