Low on Milk Biscuits

Yield: 6-8 servings

• 2 cups flour
• 2 teaspoons baking powder
• scant ¼ cup buttermilk powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 4 tablespoons butter
• ¾ cup water

 1.  Pre-heat oven to 450°.

2.  Mix together, flour, baking powder, buttermilk powder, salt and sugar.

3.  Cut in butter until mixture resembles corn meal.

4.  Add water and mix, but do not over-mix or biscuits will be tough.

5.  Pat into a ¾ " thick round or square and cut biscuits round or square.

6.  Bake for 12 minutes.

Herbed Sour Cream Biscuits

Yield: 6 servings

• 1¼ cups bread flour or all purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon dried minced garlic, dried rosemary, dried oregano
• ¼ teaspoon dried thyme
• ½ cup sour cream
• ¼ cup milk

1.  Pre-heat oven to 375 °.

2.  In small bowl mix sour cream and milk until smooth and set aside.

3.  Mix flour, baking powder, baking soda, salt, garlic, rosemary, oregano and thyme.

4.  Make a well in the center and pour in the wet ingredients and stir until combined.

5.  Remove to a flat, lightly floured surface and knead 10-12 times, adding more flour if

    dough is sticky, up to 2 tablespoons

6.  Cut biscuits and place on a lightly oiled bake sheet.

7.  Bake for15 minutes.

Chervil Garlic Biscuits

Yield: 6 servings

• 1 recipe Low On Milk Biscuits
• 1 tablespoon butter, melted
• pinch chervil
• pinch garlic powder or garlic salt

1.  Pat dough into a ¾ " thick oblong and cut 6 biscuits. Place on a greased bake sheet.

2.  Bake in a 450° oven for 12 minutes.

3.  Brush biscuits with butter, then sprinkle with chervil and garlic powder or garlic salt.

4.  Serve immediately

Cheddar Chive Biscuits

     A delicious and very light biscuit that can be conveniently made with dried buttermilk and chives.

Yield: 24 servings

• 2 ½ cups flour
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda  
• ½ teaspoon salt
• ¼ cup + 1 tablespoon buttermilk powder
• ⅓ cup vegetable shortening  (Crisco)
• ½ cup (2 ounces) extra sharp cheddar cheese, grated
• 2 teaspoons dried or 2 tablespoons fresh chopped chive
• 1¼ cups water
• 2 tablespoons melted butter

1.  In large bowl, combine the flour, baking powder, baking soda, salt and buttermilk powder.

2.  Cut in shortening until coarse crumbs form.  With a fork, stir in the cheese and chive.

3.  Add water and mix until just blended. Drop batter onto ungreased bake sheets.

4.  Brush with butter or use a compound butter

5.  Bake in a 450° oven for 10-12 minutes or until golden.

Cheddar Bay Biscuits

      This delicious biscuit recipe comes from the Red Lobster Restaurant on Wolf Road in Colonie. So many customers requested the recipe that the local newspaper obtained and printed it.  This recipe is a little different.  They use a biscuit mix in theirs and the recipe makes enough to feed an army.  The biscuit really wasn’t what the customers enjoyed as much as they enjoyed the topping.  So if you have a favorite biscuit recipe by all means use it, but be sure to add this delicious topping which is what gives their biscuit its flavor. 

Yield: 12 servings

BISCUITS

• 2 cups flour (all-purpose)
• 1 tablespoon sugar
• ½ teaspoon salt
• 1 tablespoon + 1 teaspoon baking powder
• ½ teaspoon cream of tartar
• ½ cup Crisco
• ½ cup cheddar cheese shredded
• ⅔ cup milk (use 1 cup for drop biscuits instead of ⅔ cup)

TOPPING

• ½ cup butter, melted
• 1 teaspoon garlic powder
• ¼ teaspoon salt
• ⅛ teaspoon onion powder
• ⅛ teaspoon dried parsley
• ⅛ teaspoon garlic salt

 BISCUITS

1.  Mix together the flour, sugar, salt, baking powder and cream of tartar.

2.  Cut in Crisco and cheese until mixture resembles coarse cornmeal. Add milk all at once, stirring until dry ingredients disappear and adding more flour if necessary to make a soft dough.

3.  Pat into a ½ " thick circle and with biscuit cutter, dipped in flour, to prevent sticking, cut biscuits in desired shape.

4.  Place on a lightly oiled bake sheet and bake in a 425 ° oven for 15 minutes.

TOPPING

1.  Mix melted butter, garlic powder, salt, onion powder, parsley and garlic salt.

2.  Brush on biscuits after baking.

NOTE: TOPPING: Not necessary to melt the butter. Soft butter may be used instead of melted butter. Ingredients may be mixed together and the spread served on the side with the biscuits.

Biscuits For Two

    Biscuits For Two with a plate of stew, on a cold winter's night, is lovely for me and lovely for you.

Yield: 4 biscuits

Thursday April 28, 1994

• 1 cup flour (all-purpose)
• 2 ½ teaspoons baking powder
• 1 teaspoon sugar
• ½ teaspoon salt
• ⅛ teaspoon cream of tartar
• ¼ cup shortening
• ½ cup milk

1.  Mix dry ingredients. Cut in shortening until mix resembles cornmeal.

2.  Stir in milk. Knead for 1 minute

3.  Pat to ½" thickness. Cut in half, then cut each piece in half again. Place on greased bake sheet.

4.  Bake in a 450 ° oven for 10-12 minutes.

Almost Orange Julius

   If skiddish about the raw egg whites you may substitute Just Whites following directions on package.

Yield: 2 servings

April 1973

• 1 package instant vanilla pudding
• 2 egg whites
• 1 tablespoon lemon juice
• 6 cups fresh orange juice

1.  In blender, whirl all ingredients for one minute.

2.  Serve in a tall glass over ice cubes.

Stuffed Mushrooms

      These mushrooms freeze well, so for a party they could be made ahead and frozen. When ready to serve, reheat in a 425 ° oven for 10 minutes.

Yield: 6 servings

• 30 mushrooms, with stems reserved
• 2 tablespoons E.V. olive oil
• 1 clove garlic, minced
• 1 tablespoon minced onion
• 1 (8 ounce) can minced clams, including juice
• 1 teaspoon dry parsley flakes
• 1⅛ teaspoon dried oregano
• ¼ cup dry bread crumbs
• ⅓ cup freshly grated Parmigiano Reggiano cheese

1.  Clean mushrooms and set aside.

2.  Trim a small slice from bottom of each stem and discard; finely chop stems.

3.  In hot oil, in sauté pan, sauté mushroom stems, garlic and onion and cook until onion is soft.

4.  Remove from heat and pour into a bowl and add clams, parsley, oregano and bread crumbs. If mixture is too runny, add more bread crumbs.

5.  Spoon or pipe filling into prepared mushroom caps.

6.  Place on a non stick foil lined, bake sheet. Sprinkle lightly with cheese.

7.  Bake in a 375° oven for 25-30 minutes.

Cream Cheese Stuffed Cucumbers

      An herbed cream cheese without the prosciutto would also be delicious as would a chopped roasted red pepper cream cheese and both could be enjoyed by the vegetarians. Another alternative might be cream cheese and diced olive or cream cheese, lemon juice, chopped lox and a little dill.

• 2 European or 6 mini cucumbers
• 1 (4-ounce) container cream cheese, softened
• 1 (4-ounce) container sour cream
• 1½ ounces prosciutto, diced
• 1 small shallot, minced
• ⅛ teaspoon salt 
• ¼ teaspoon freshly ground black pepper

GARNISH

2 parsley sprigs

1.  Using a peeler, create stripes on the outside of the cuke by peeling off every other ¼" along length  of the cuke.  Cut off ends of cuke and slice into 1" chunks.

2.  Using a melon baller for the English cukes and a demitasse spoon for the mini cukes, scoop out the seeds and inner flesh from the top ⅔ of each cucumber chunk. Do not scoop all the way through. Set aside.

3.  In a bowl, combine equal parts cream cheese and sour cream. Mix in prosciutto, shallots, salt and pepper, combining thoroughly.

4.  Transfer the mixture to a pastry bag with a star tip. Pipe the filling generously into each cucumber chunk.

5.  Garnish with one or two parsley leaves.

Bleu Cheese Dip

Yield: 8 servings

Friday December 6, 2002

• 4 ounces cream cheese
• 1½ ounces bleu cheese preferably Maytag brand
• 2 tablespoons mayonnaise
• 2 tablespoons half and half
• 1 tablespoon red onion finely minced
• ¼ teaspoon garlic salt
• ¾ teaspoon Worchestershire sauce
• ¾ teaspoon fresh lemon juice

1.  Mix cheeses together until well combined.

2.  Add mayonnaise, half and half, onion and garlic salt and thoroughly mix.

3.  Combine worchestershire sauce and lemon juice and stir into the cheese mixture. If mixture is too thick, add more half and half as needed.

NOTE: Recipe does not double well. If more is needed, make recipe twice.

Bagna Cauda Dip

      Strictly for anchovy lovers. Serve with crudités, such as carrots, green and red peppers, celery, cukes, broccoli and cherry tomatoes, holding crusty bread chunks underneath to catch the drips.

Yield: 4 servings

Sunday September 7, 1998

• 11 ounces, about 5 garlic heads, peeled and crushed
• 2 ½ cups milk
• 3 (2 ounce) cans flat anchovy fillets, drained
• ½ -⅓ cup E.V.olive oil

1.  In saucepan, simmer garlic in milk until tender and most milk is absorbed, about 40 minutes.

2.  Pour into food processor with anchovies, and with motor running, add oil in a stream.

3.  Pour into a pan and heat over moderate heat.

4.  Pour into a gravy boat to serve.

Tomato Bruschetta

   A little Amafalada could top off these canapes for the olive lovers.

Yield: 12 servings

Friday February 10, 1995

• 4 large plum tomatoes seeded and finely chopped
• 2 large cloves garlic
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon dried basil
• 1 tablespoon E.V.olive oil divided
• 1 dash sugar
• 14 slices homemade baguette toasted on both sides
• 3 sprigs parsley

1.  Cut 1 garlic clove in half and set 1 piece aside.

2.  Mince remaining 1½ cloves of garlic and place in a bowl with tomatoes, salt, pepper, basil,

     2 teaspoons oil and a dash of sugar.

3.  Cover and let marinate for 30-40 minutes.

4.  Rub toast with remaining half clove of garlic and brush with remaining teaspoon of oil.

5.  Pile tomato mixture on toast. Garnish with parsley and serve warm.

Spinach and Gorgonzola Crostini

Yield:  4 servings

• 1 tablespoon butter
• 3 ounces fresh baby spinach, chopped
• 1½ teaspoon minced garlic
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ⅛ teaspoon each, dried basil, dried rosemary, dried thyme
• 3 ounces gorgonzola cheese, mashed
• 8 slices homemade cocktail bread, toasted
• 2 ounces grated Parmigiano Reggiano cheese

1.  In 1 tablespoon butter, cook spinach for 1-2 minutes.

2.  Remove from heat and add garlic, salt, pepper, basil, rosemary and thyme.

3.  Add gorgonzola and mix well.

4.  Spread on toast, sprinkle with parmesan cheese and place under broiler until cheese

     becomes golden.

Roasted Garlic Toasts

Yield: 8 servings

Friday December 24,1999

• 1 BULB roasted garlic (NOT clove)
• ¼ teaspoon salt
• ¼ teaspoon fresh ground black pepper
• ½ teaspoon balsamic vinegar
• 3 tablespoons extra virgin olive oil
• toasted bread slices

1.  Squeeze garlic into small bowl and mash. Add salt, pepper and vinegar and mix until well blended.

2.  Add oil, 1 tablespoon at a time until garlic mixture is a proper consistency for spreading.

3.  It is not necessary to add all 3 tablespoons of oil.  Add only what is needed to combine all ingredients.

4.  Spread on toasted slices of bread.

Mini Pizza Canapes

      I think Greta would have a hole in her cocktail parties if I hadn't given her this recipe. It won Honorable mention in a cooking contest I entered in the now defunct Knickerbocker News ( I hope my recipe was not the cause of its demise) when Albany had a morning (Times Union) newspaper and an afternoon newspaper (Knick News) until the late 1960's.  The spread can be mixed a day or two ahead and then spread on the melba toast the afternoon of the party.

Yield: 30 pieces

• ⅓ cup cooked and finely chopped sweet Italian Sausage ( about 3 ounces or 1 link )
• 1 cup fresh shredded Cheddar cheese
• 1 (2½ ounce can) drained and chopped mushrooms
• ¼ cup chopped onion
• 2 tablespoons chopped black olives
• ⅓ cup mayonnaise
• Melba toast rounds or cocktail bread

1.  Combine sausage, cheese, mushrooms, onion, olives and mayonnaise; mix well.

2.  Spread on melba toast or toasted cocktail bread.

3.  Bake in a 450° thermal oven for 8-10 minutes

NOTE:

⅓ cup = 3 ounces = about 1 sausage link.

1 cup shredded cheese = 4 ounces.

2 tablespoons chopped olive = about 6 large whole olives.

¼ cup chopped onion = about ½ small onion.

If  2½ ounce cans of mushrooms are unavailable, use ½ of a 4 ounce can.

Mini Pizza Canapes

      I think Greta would have a hole in her cocktail parties if I hadn't given her this recipe. It won Honorable mention in a cooking contest I entered in the now defunct Knickerbocker News ( I hope my recipe was not the cause of its demise) when Albany had a morning (Times Union) newspaper and an afternoon newspaper (Knick News) until the late 1960's.  The spread can be mixed a day or two ahead and then spread on the melba toast the afternoon of the party.

Yield: 30 pieces

• ⅓ cup cooked and finely chopped sweet Italian Sausage ( about 3 ounces or 1 link )
• 1 cup fresh shredded Cheddar cheese
• 1 (2½ ounce can) drained and chopped mushrooms
• ¼ cup chopped onion
• 2 tablespoons chopped black olives
• ⅓ cup mayonnaise
• Melba toast rounds or cocktail bread

1.  Combine sausage, cheese, mushrooms, onion, olives and mayonnaise; mix well.

2.  Spread on melba toast or toasted cocktail bread.

3.  Bake in a 450° thermal oven for 8-10 minutes

NOTE:

⅓ cup = 3 ounces = about 1 sausage link.

1 cup shredded cheese = 4 ounces.

2 tablespoons chopped olive = about 6 large whole olives.

¼ cup chopped onion = about ½ small onion.

If  2½ ounce cans of mushrooms are unavailable, use ½ of a 4 ounce can.

Double Cheese

      Instead of shaping this recipe into a half ball it could be shaped into 36 small balls and then each ball coated with nuts.

Yield: 24 servings

• 8 ounces cream cheese
• 3-4 teaspoons cheese seasoning
• ⅛ teaspoon salt
• dash cayenne pepper (optional)
• 4 strips cooked, crumbled bacon
• ½ cup chopped nuts

NOTE: If mixture is too thick, it may be thinned with a little mayonnaise.

1.  Blend cream cheese, cheese seasoning, salt, cayenne pepper and bacon and

     shape into a half  ball.

2.  Coat with nuts. Center on a plate and surround with crackers.

NOTE:  Instead of cheese seasoning a mix of fresh or dried herbs and spices could be used.