So delicious, but so simple to make. Preheat oven to 425*F
What you need: 2 cups flour; 4 tsp baking powder; 1/2 tsp salt; 1 Tbs garlic powder; 1 tbs onion powder; 2 tbs parsley flakes; 1 tbs dried chives; 1/2 cup shortening; 5 - 6 slices bacon, cooked and crumbled; 1 cup finely grated cheddar cheese; 1 cup milk.
What you do: mix flour, salt, baking powder, and seasonings in a medium bowl. Cut in the shortening until the mixture is like coarse meal. Add crumbled bacon and cheese. Stir with your hands until well blended. Use a spoon to stir in the milk just until all the dry ingredients are picked up. Knead a few times. Divide the dough into 8 equal pieces, and pat into circles about 3-4 inches across. Bake on a cookie sheet for 20 minutes at 425*F.
Serve with butter, and enjoy. You can eat this with a meal like stew, or pasta. Goes with almost anything.
Tuesday 7 January 2014
Easy Fruit-misu Desserts
Here is a simple way to make an elegant looking dessert, using some pantry basics. You need canned frozen or fresh fruit, with a gelatine dessert in the same flavour. Add a little whipped cream and mascarpone, and you have a wonderful dessert which is not too sweet.
What you need: either 2 cups of fresh or frozen, or 1 (28 oz)can* of fruit; 1 box of gelatine to match the fruit; 1/2 cup of mascarpone cheese, or cream cheese; 6 oz of whipping cream, whipped. A can of whipped cream topping.
What you do: if using canned fruit, drain the liquid into a small microwave proof bowl, then divide the fruit into two equal portions. Place half of the fruit into a blender or purée machine, and blend to a smooth purée. Heat the liquid from the can or 1/2 cup water until almost boiling. Add half the gelatine powder and whisk until the powder is dissolved. Add the fruit purée and cool. Add the mascarpone or cream cheese and whisk well. Whip the 6 oz of cream, and fold into the mixture. Pour the mixture into a serving bowl, or divide into small dessert dishes, filling them about 2/3 full. Chill for about 2 hours. When chilled, begin the top layer. Heat 1/2 cup water to boiling point, and whisk in the remaining gelatine powder. Allow to dissolve completely. Cool until it just begins to set. Layer the remaining fruit on top of the cream base. Pour the cooled gelatine on top of fruit, and chill to set completely. Top with whipped cream topping just before serving.
I used a 28 oz can of peaches.
What you need: either 2 cups of fresh or frozen, or 1 (28 oz)can* of fruit; 1 box of gelatine to match the fruit; 1/2 cup of mascarpone cheese, or cream cheese; 6 oz of whipping cream, whipped. A can of whipped cream topping.
What you do: if using canned fruit, drain the liquid into a small microwave proof bowl, then divide the fruit into two equal portions. Place half of the fruit into a blender or purée machine, and blend to a smooth purée. Heat the liquid from the can or 1/2 cup water until almost boiling. Add half the gelatine powder and whisk until the powder is dissolved. Add the fruit purée and cool. Add the mascarpone or cream cheese and whisk well. Whip the 6 oz of cream, and fold into the mixture. Pour the mixture into a serving bowl, or divide into small dessert dishes, filling them about 2/3 full. Chill for about 2 hours. When chilled, begin the top layer. Heat 1/2 cup water to boiling point, and whisk in the remaining gelatine powder. Allow to dissolve completely. Cool until it just begins to set. Layer the remaining fruit on top of the cream base. Pour the cooled gelatine on top of fruit, and chill to set completely. Top with whipped cream topping just before serving.
I used a 28 oz can of peaches.
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