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FareShare Gazette Recipes -- August 2002 - V's

 

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Vanilla Biscuits
Vanilla Cream Biscuits

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                                              * Exported from MasterCook *

                             Vanilla Biscuits

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  flour
  2          teaspoons  baking powder
     1/2      teaspoon  salt
     1/3           cup  shortening
  1                     egg
     1/4           cup  sugar
     1/4           cup  milk
  2        tablespoons  vanilla

In a large bowl, cream together the shortening, sugar, egg, vanilla
and milk.  Mix well.

In another bowl, mix the flour, baking powder and salt.
Add to the egg mixture, and stir well.
Cover and chill for about five hours.
Then roll out the dough on a floured surface, until about 1/4" thick.

Cut out cookies with a cutter, or the floured rim of a glass.
Place on greased cookie sheet, and bake for 18 to 20 minutes in a
350 degree oven.
Cool before serving!

Shenanchie's Kitchen

Contributed to the FareShare Gazette by Gary; 7 August 2002.
www.fareshare.net

          - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 1891 Calories; 77g Fat (37.7% calories 
from fat); 33g Protein; 254g Carbohydrate; 7g Dietary Fiber; 195mg 
Cholesterol; 2132mg Sodium.  Exchanges: 12 1/2 Grain(Starch); 1 Lean Meat; 
0 Non-Fat Milk; 14 1/2 Fat; 3 1/2 Other Carbohydrates.


                      * Exported from MasterCook *

                          Vanilla Cream Biscuits

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/4           cups  all-purpose flour -- (9 ounces) plus
                        extra for dusting the counter
  2        tablespoons  vanilla sugar -- (see above)
                        plus extra for sprinkling on top
                        the biscuits
  2 1/4      teaspoons  baking powder
     1/2      teaspoon  salt
  2        tablespoons  frozen unsalted butter -- grated
  2        tablespoons  pure vanilla extract
     3/4           cup  heavy cream -- plus extra for
                        brushing tops of biscuits

Preheat the oven to 400F. and dust the counter with a little bit
of flour.

In a deep bowl, stir together the flour, vanilla sugar, baking
powder, and salt. Using a mixer or with two table knives, incorporate
the butter into the flour, a little at a time, until the mixture
resembles coarse meal.

Stir the vanilla extract into the cream. Add the cream mixture
slowly, continuing to mix just until it is incorporated -- as with
pie pastry, you don't want to overwork the dough or it will be tough
instead of light. The dough should feel smooth and velvety. Add extra
flour, not more than a tablespoon at a time, if you need to make it
less sticky. You can do this in a heavy-duty standard mixer, on low
speed, but doing it in a food processor is not recommended -- it will
toughen the pastry.

Transfer the dough to the floured counter. Using just your
fingers -- not a rolling pin -- press out the dough until it is about
1/2" thick and cut into 12 equally-sized biscuits. Gather the scraps,
gently press them together, and press out the dough one more time to
get extra biscuits. After this, discard the scraps; you want to avoid
overworking the dough.

Place biscuits 1" apart on an ungreased cookie sheet. Brush each
biscuit top with cream and sprinkle with vanilla sugar. Bake on the
top rack at 400F. on the top oven rack for 13 to 17 minutes. Transfer
biscuits from cookie sheet to wire rack to cool slightly. Serve warm.

Storage:

These biscuits freeze beautifully. Let them cool completely and
store them in an airtight container in the freezer. When you want to
reheat them, wrap them tightly in aluminum foil, in a single layer,
and warm in a preheated 350 oven for about 20 minutes.

Notes:  These biscuits are absolutely delectable on their own, or as
a base for strawberry shortcake. They are rich and melting and just
barely sweet -- the intertwining of sugar and vanilla is almost more
a fragrance than a flavor.

Vanilla sugar is easy to make. Just stick a couple of vanilla beans -
- the fresher, the better -- into a few cups of plain old white
granulated sugar (I use one bean for each cup of sugar), and store in
an airtight container. The vanilla flavor is apparent after just a
couple of days, and the longer you let them sit, the stronger it will
be. Some people remove the beans after awhile, but I let mine sit in
the sugar until they are old and decrepit and mummified. Then, if I
remember, I add more sugar (every few months or so, you might want to
take the old beans out and put in new beans). If this all sounds like
way too much trouble, you could always use regular old sugar.

NOTES : Makes 1 dozen biscuits

Contributed to the FareShare Gazette by Keri; 11 August 2002.
www.fareshare.net

              - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 137 Calories; 6g Fat (37.8% calories 
from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 20mg 
Cholesterol; 186mg Sodium.  Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 
1 Fat; 0 Other Carbohydrates.

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