tag:blogger.com,1999:blog-88342017742222928572024-02-22T06:28:23.302-08:00Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball PhotoAnonymoushttp://www.blogger.com/profile/10066553456122704030noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-8834201774222292857.post-50251966423952455322014-07-22T05:12:00.002-07:002014-07-22T05:12:40.273-07:00Recipe For Biscuits Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball Photos Images<span style="font-size: large;"><b>Recipe For Biscuits Biography</b></span><br />
Source:- Google.com.pk<br />
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An Anzac biscuit is a sweet biscuit popular in Australia and New Zealand made using rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and boiling water. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I.<br /><br />It has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.[1] Today, Anzac biscuits are manufactured commercially for retail sale.<br /><br />Biscuits issued to soldiers by the Army, referred to as "Anzac tiles" or "Anzac wafers", differ from the popular Anzac biscuit. Anzac tiles and wafers were hard tack, a bread substitute, which had a long shelf life and was very hard.[2]<br /><br />Contents<br /><br /> 1 Origins<br /> 2 Current popularity<br /> 3 Legal issues<br /> 4 Recipe<br /> 5 References<br /><br />Origins<br /><br />In a speech to the East Otago Federation of Women’s Institutes, Professor Helen Leach, of the Archaeology Department of the University of Otago in New Zealand, stated that the first published use of the name Anzac in a recipe was in an advertisement in the 7th edition of St Andrew's Cookery Book (Dunedin, 1915). This was a cake, not a biscuit, and there were no mixing instructions. A recipe for "Anzac Biscuits" appeared in the War Chest Cookery Book (Sydney, 1917) but was for a different biscuit altogether. The same publication included a prototype of today's Anzac biscuit, called Rolled Oats Biscuits. The combination of the name Anzac and the recipe now associated with it first appeared in the 9th edition of St Andrew's Cookery Book (Dunedin, 1921) under the name "Anzac Crispies". Subsequent editions renamed this "Anzac Biscuits" and Australian cookery books followed suit. Professor Leach also said that further research might reveal earlier references to the name and recipe in Australia or New Zealand.[3]<br />Current popularity<br /><br />Today, Anzac biscuits are manufactured commercially for retail sale. Because of their military connection with the ANZACs and ANZAC Day, these biscuits are often used as a fundraising item for the Royal New Zealand Returned Services' Association (RSA) and the Returned and Services League of Australia (RSL). A British (though still Australian-produced) version of the Anzac biscuit, supporting the Royal British Legion, is available in several major supermarket chains in the UK.[4]<br />Legal issues<br /><br />The term Anzac is protected under Australian law and cannot be used in Australia without permission from the Minister for Veterans' Affairs;[5] misuse can be legally enforced particularly for commercial purposes. Likewise similar restrictions on naming[6] are enshrined in New Zealand law[7] where the Governor General can elect to enforce naming legislation. There is a general exemption granted for Anzac biscuits, as long as these biscuits remain basically true to the original recipe and are both referred to and sold as Anzac biscuits and never as cookies.[8]<br /><br />This restriction resulted in the Subway chain of restaurants dropping the biscuit from their menu in September 2008. After being ordered by the Department of Veterans' Affairs to bake the biscuits according to the original recipe, Subway decided not to continue to offer the biscuit, as they found that their supplier was unable to develop a cost-effective means of duplicating the recipe.[9]<br />A digestive biscuit, sometimes described as a sweet-meal biscuit, is a semi-sweet biscuit (usually known in American English as a "cookie"[1]) that originated in the United Kingdom and is popular worldwide. The term "digestive" is derived from the belief that they had antacid properties due to the use of sodium bicarbonate when they were first developed.[2] Historically, some producers used diastatic malt extract to "digest" some of the starch that existed in flour prior to baking<br />Digestives are known at least as far back as advertisements for Huntley & Palmers in 1876, with a recipe being given in Cassell's "New Universal Cookery Book" of 1894.[5][clarification needed] Even earlier, one 1851 issue of The Lancet London advertised at least two sources of digestive biscuits, one such baker, William Hill, offered "brown meal digestive biscuits".[6] At the time, it was asserted grain millers knew only of bran and endosperm.[7] After 10% of the whole grain's coarser outer-bran coat was removed, and because the innermost 70% of pure endosperm was reserved for other uses, brown meal, representing only 20% of the whole grain, remained, consisting of about 15% fine bran and 85% white flour.[8] By 1912 it was more widely known that brown meal included the germ, which lent a characteristic sweetness.[9]<br /><br />In 1889, John Montgomerie of Scotland filed a U.S. patent application, which was granted in 1890. This patent asserted a prior patent existed in England dated 1886. The U.S. patent, titled "Making Malted Bread", included instructions for the manufacture of digestive biscuits. Montgomerie claimed this saccharification process would make "nourishing food for people of weak digestion ..."[10]<br /><br />Despite rumours[11] that it is illegal for them to be sold under their usual name in the United States,[12] they are, in fact, widely available in imported food sections of grocery stores and by mail order.[13][14] In the United States, buying digestive biscuits may require a visit to an international market, or they may be ordered from international retailers that have an Internet presence.[15]<br />Almond cookies and almond biscuits are prepared in different ways across various cultures and in various cuisines. It is a type of light colored cookie often topped with sliced almond in the United States.[1][not in citation given] In China a form of almond cookie is the almond biscuit. In China, almond cookies are sometimes prepared with almond flour.[2]<br /><br />Various other forms of almond cookie are prepared in other countries including: macaroons, Spanish almendrados, and Qurabiya (a shortbread biscuit made with almonds. In Turkey Şekerpare are often decorated with an almond (or pistaschio or walnut). In Norway, sandkakers are a type of almond cookie that are baked in tins which are fluted.[3]<br />
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Anonymoushttp://www.blogger.com/profile/10066553456122704030noreply@blogger.com0tag:blogger.com,1999:blog-8834201774222292857.post-7543289842261886392014-07-22T04:54:00.000-07:002014-07-22T04:54:04.046-07:00Chicken And Biscuits Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball Photos Images<span style="font-size: large;"><b>Chicken And Biscuits Biography</b></span><br />
Source:- Google.com.pk<br />
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Chicken & Biscuits is the second studio album by American country music singer/rapper Colt Ford. It was released on April 20, 2010 via Average Joe's Entertainment. The album features the single "Chicken & Biscuits" in two versions: one with James Otto, and the other, a radio edit featuring Rhean Boyer of Carolina Rain.[3]<br />Matt Bjorke of Roughstock gave the album four stars out of five, with his review saying that "Ford has tapped into something unique and that is the exact reason why he’s sold as many albums he has the past couple of years."[3] The album received a three-star rating from Country Weekly reviewer Jessica Phillips, who praised Ford's "guttural voice and well-rendered rhymes" and considered Ford's musical image more country-oriented than that of Cowboy Troy, but called "Tool Timer" and "All About Y'all" "disposable."[2] Paul Brian of The 9513 gave the title track a thumbs-up, saying that its lyrics were cliché but that it "its infectious energy grows on you."[5]<br />Church's Chicken is a U.S.-based chain of fast food restaurants specializing in fried chicken, also trading outside North America as Texas Chicken.[1] The chain was founded as Church's Fried Chicken To Go by George W. Church, Sr., on April 17, 1952, in San Antonio, across the street from The Alamo. The company, with its headquarters in Sandy Springs, Georgia,[2][3] is the fourth-largest chicken restaurant chain behind KFC, Chick-fil-A, and former sister chain Popeyes Chicken & Biscuits.[4]<br />History<br />[icon] This section requires expansion with: More info before 1980s. (January 2014)<br /><br />Initially, the restaurant only sold chicken, but fries and jalapeños were added in 1955.[4] The company had four restaurants when Church died in 1956. In the 1980s, the chain briefly operated a hamburger franchise called G. W. Jrs in Texas.[5]<br /><br />Rapid growth followed, and Church's became the second-largest chicken restaurant chain in 1989, when it merged with Popeyes Chicken & Biscuits.[4] The brands had their supply lines consolidated, but were still marketed as separate chains. Hala Moddelmog was appointed as president of Church's Chicken in 1996, making her the first female president of a fast-food restaurant chain.<br />Church's Chicken Detroit<br /><br />Church's was owned by AFC Enterprises, along with Popeyes Chicken & Biscuits and Cinnabon, through the end of 2004, when it was sold to Arcapita (formerly Crescent Capital Investments). Because Arcapita is an Islamic venture capital firm, pork products were removed from the menu after the sale (as pork is not halal) in 2005.[6][7] Also, American Church's Chicken restaurants switched beverage products to Coca-Cola (some locations serving Coke products and Dr Pepper), while still retaining the Pepsi contract in Canada.<br /><br />On August 10, 2009, San Francisco private equity firm Friedman Fleischer & Lowe bought Church’s Chicken from Arcapita.[8]<br /><br />In some areas, Church's is co-franchised with the White Castle hamburger chain.[9] In Canada, Church's Chicken items were once available in Harvey's restaurants, but the co-venture was discontinued.[10]<br />Texas Chicken at Changi Airport, Singapore<br /><br />To date, Church's Chicken has over 1,660 locations in 26 countries.[11] There are locations in Honduras, Venezuela, Canada, Guyana, Mexico, Indonesia, St. Kitts, Russia, Georgia (Tbilisi), Ukraine, Kazakhstan, Iraq, Egypt, Saudi Arabia, the United Arab Emirates, Singapore, Saint Lucia, Syria, Vietnam, Kuwait, Malaysia, Trinidad and Tobago, Curaçao, and Jordan.<br />Texas Chicken In Tbilisi<br /><br />The menu for Church's has greatly expanded with fried okra, cole slaw, mashed potatoes, corn on the cob and honey butter biscuits being staples. Also, newer entree choices have emerged, including, sandwiches, nuggets, tacos and a spicy flavor option for the chicken.<br />
Although the American English and British English use the same word to refer to two distinctly different modern edible foods, early hard biscuits (North American: cookies), were derived from or as a storable version of bread.[3]<br /><br />The definitive explanation for these differences in usage is provided by Elizabeth David in English Bread and Yeast Cookery, in the chapter "Yeast Buns and Small Tea Cakes" and section "Soft Biscuits". She writes,<br /><br /> "It is interesting that these soft biscuits are common to Scotland and Guernsey, and that the term biscuit as applied to a soft product was retained in these places, and in America, whereas in England it has completely died out."[4]<br /><br />Early European settlers in the United States brought with them a simple, easy style of cooking, most often based on ground wheat and warmed with gravy.[3]<br /><br />The biscuit emerged as a distinct food type in the early 19th century, before the American Civil War. Cooks created a cheap to produce addition for their meals that required no yeast, which was expensive and difficult to store. With no leavening agents except the bitter-tasting pearlash available, beaten biscuits were laboriously beaten and folded to incorporate air into the dough which expanded when heated in the oven causing the biscuit to rise. In eating, the advantage of the biscuit over a slice of bread was that as it was harder, and hence when wiping up gravy it kept its shape and form, creating the popular meal biscuits and gravy.<br /><br />In 1875, Alexander P. Ashbourne patented the first biscuit cutter. It consisted of a board to roll the biscuits out on, which was hinged to a metal plate with various biscuit cutter shapes mounted to it.<br />Later history<br /><br />Perhaps these southern chefs had an advantage in creating biscuits. Northern American all-purpose flours, mainly grown in Ohio, Indiana and Illinois, are made from the hard spring wheats, that grow in a cold winter climate. Southern American bleached all-purpose flours, originally grown in the Carolinas, Georgia and Tennessee before national food distribution networks, are made from the soft winter wheat that grows in the warm southern summer. This summer growth results in wheat that has less protein, which is more suited to the creation of quick breads, as well as cookies, cakes and muffins.[5][6]<br /><br />Pre-shaped ready-to-bake biscuits can be purchased in supermarkets, in the form of small refrigerated cylindrical segments of dough encased in a cardboard can. These refrigerator biscuits were patented by Ballard and Ballard in 1931.[3]<br />
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Anonymoushttp://www.blogger.com/profile/10066553456122704030noreply@blogger.com0tag:blogger.com,1999:blog-8834201774222292857.post-81195927078513126702014-07-22T04:36:00.002-07:002014-07-22T04:36:21.743-07:00French Biscuits Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball Photos Images<span style="font-size: large;"><b>French Biscuits Biography</b></span><br />
Source:- Google.com.pk<br />
<br />
A macaron (/mɑːkɑːrɔːn/ mah-kah-RŌN;[1] French pronunciation: [makaˈʁɔ̃][2]) is a sweet meringue-based confection made with eggs, icing sugar, granulated sugar, almond powder or ground almond, and food colouring. The macaron is commonly filled with ganache, buttercream or jam filling sandwiched between two biscuits. The name is derived from the Italian word macarone, maccarone or maccherone, the Italian meringue.<br />
<br />
The confection is characterised by smooth, squared top, ruffled circumference (referred to as the "foot" or "pied"), and a flat base. It is mildly moist and easily melts in the mouth.[3] Macarons can be found in a wide variety of flavors that range from the traditional (raspberry, chocolate) to the new (foie gras, matcha).[4]<br />
<br />
The macaroon is often mistaken as the macaron; many have adopted the French spelling of macaron to distinguish the two items in the English language. However, this has caused confusion over the correct spelling. Some recipes exclude the use of macaroon to refer to this French confection while others think that they are synonymous.[5] In reality, the word macaroon is simply the English translation of the French word macaron, so both pronunciations are technically correct depending on personal preference and context.[5][6] In a Slate article on the topic, Stanford Professor of Food Cultures Dan Jurafsky indicates that 'macaron' (also, "macaron parisien", or "le macaron Gerbet") is the correct spelling for the confection.[7]<br />
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Contents<br />
<br />
1 History<br />
2 Common flavors<br />
3 Variations<br />
3.1 French regional variations<br />
3.2 Switzerland<br />
3.3 Korea<br />
3.4 Japan<br />
4 Popularity<br />
5 See also<br />
6 Bibliography<br />
7 References<br />
8 Further reading<br />
9 External links<br />
<br />
History<br />
Picture from Dictionnaire encyclopédique de l'épicerie et des industries annexes, by Albert Seigneurie, edited by L'Épicier in 1904, page 431.<br />
<br />
Although the macaron is predominantly a French confection, there has been much debate about its origins. Larousse Gastronomique cites the macaron as being created in 791 in a convent near Cormery. Some have traced its French debut back to the arrival of Catherine de' Medici's Italian pastry chefs whom she brought with her in 1533 upon marrying Henry II of France.[8] In 1792, macarons began to gain fame when two Carmelite nuns, seeking asylum in Nancy during the French Revolution, baked and sold the macaron cookies in order to pay for their housing. These nuns became known as the "Macaron Sisters". In these early stages, macarons were served without special flavors or fillings.[9]<br />
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It was not until the 1830s that macarons began to be served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today, composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling, was originally called the "Gerbet" or the "Paris macaron." Pierre Desfontaines of the French pâtisserie Ladurée has sometimes been credited with its creation in the early part of the 20th century, but another baker, Claude Gerbet, also claims to have invented it.[10][11][12]<br />
French regional variations<br />
<br />
Several French cities and regions claim long histories and variations, notably Lorraine (Nancy and Boulay), Basque Country (Saint-Jean-de-Luz), Saint-Emilion, Amiens, Montmorillon, Le Dorat, Sault, Chartres, Cormery Joyeuse and Sainte-Croix in Burgundy.<br />
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Macarons d'Amiens, made in Amiens, are small, round-shaped biscuit-type macarons made from almond paste, fruit and honey, which were first recorded in 1855.[14]<br />
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The city of Montmorillon is well known for its macarons and has a museum dedicated to it. The Maison Rannou-Métivier is the oldest macaron bakery in Montmorillon, dating back to 1920. The traditional recipe for Montmorillon macarons remains unchanged for over 150 years.[15]<br />
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The town of Nancy in the Lorraine region has a storied history with the macaron. It is said that the abbess of Remiremont founded an order of nuns called the "Dames du Saint-Sacrement" with strict dietary rules prohibiting the consumption of meat. Two nuns, Sisters Marguerite and Marie-Elisabeth are credited with creating the Nancy macaron to fit their dietary requirements. They became known as the 'Macaron Sisters' (Les Soeurs Macarons). In 1952, the city of Nancy honored them by giving their name to the Rue de la Hache, where the macaroon was invented.[16]<br />
Switzerland<br />
<br />
In Switzerland the Luxemburgerli (also Luxembourger) is a brand name of confectionery made by the Confiserie Sprüngli in Zürich, Switzerland. A Luxemburgerli is a macaron[17][18][19] comprising two disks of almond meringue[20] with a buttercream filling.[21][22] Luxemburgerli are smaller and lighter than macarons from many other vendors. It is said to be lighter and more airy in consistency.[23] Flavors include: vanilla, chocolate, stracciatella (chocolate chip), caramel, hazelnut, champagne, amaretto, chestnut, mocha, cinnamon, lemon, mandarin, and raspberry. Many flavors are seasonal. The shelf life is three to five days, refrigerated.<br />
Zurich, Switzerland, Sprüngli confectionery shop display with Luxemburgerli.<br />
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Luxemburgerli were invented by the confectioner Camille Studer who brought the recipe to Zürich after creating them in a Luxembourg confectionery shop (Confiserie Namur) in 1957. There, the recipe was refined for a confectionery contest. The name Luxemburgerli is derived from the nickname which a colleague bestowed on Studer, whose family originated in Luxembourg. The original name, Baiser de Mousse (foam kiss in French), perceived as appropriate for the new creation, was changed to Gebäck des Luxemburgers ("Luxemburger's confection") which became, in Swiss German, Luxemburgerli ("little Luxembourger").<br />
Korea<br />
<br />
Macarons are popular in South Korea,[24] pronounced as "ma-ka-rong" in Korean. Green tea powder or leaves can be used to make green tea macarons.[25][26]<br />
Japan<br />
<br />
Macarons in Japan are a popular confection known as "makaron".[27] There is also a version of the same name which substitutes peanut flour for almond and is flavored in wagashi style, widely available in Japan.<br />
Popularity<br />
<br />
In Paris, the Ladurée chain of pastry shops has been known for its macarons for about 150 years.[28][29] In France, McDonald's sells macarons in their McCafés (sometimes using advertising that likens the shape of a macaron to that of a hamburger).[28] McCafé macarons are produced by Château Blanc, which, like Ladurée, is a subsidiary of Groupe Holder, though they do not use the same macaron recipe.[28]<br />
<br />
Outside of Europe, the French-style macaron can be found in Canada[30] and the United States.<br />
<br />
In Australia, Adriano Zumbo along with the TV series MasterChef have seen the macaron become a popular sweet treat, and it is now sold by McDonald's in its McCafe outlets.[35]<br />
<br />
On an global level, March 20 celebrates "Macaron Day". Created in 2005 in Paris by la Maison Pierre Hermé, it is a tradition that spread across the world. On this day, participating bakeries and macaron shops around the world offer customers one free sample macaron. A percentage of all additional macaron sales is donated to a local charity.[36] <br />
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Anonymoushttp://www.blogger.com/profile/10066553456122704030noreply@blogger.com0tag:blogger.com,1999:blog-8834201774222292857.post-83792753929954240952014-07-14T23:55:00.003-07:002014-07-14T23:55:39.313-07:00Biscuit Recipes Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball Photos Images<span style="font-size: large;"><b>Biscuit Recipes Biography</b></span><br />
Source:- Google.com.pk<br />
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For all that they represent what we have in common, the history of Anzac biscuits is highly contested. Both Australia and New Zealand claim to have invented the cookie-like Anzac biscuit that we now know, but its origins are not clear.<br /><br />The original biscuit was not sweet at all; rather it was a savoury hardtack biscuit (also known as an Anzac tile or wafer) that was used in soldiers' rations as a substitute for bread.<br /><br />The first known Anzac biscuit recipe appeared in The War Chest Cookery Book, which was published in Sydney in 1917, but this recipe was for a cake, not a biscuit. It is said that biscuits with a similar recipe to the one we knew today appeared in magazines under different names, sometimes called "Rolled Oat Biscuits" or "Soldier's Biscuits". The current name only came about after the legendary ANZAC Gallipoli Campaign.<br /><br />Anzac biscuit recipes, in the form we know them today, began appearing in cookbooks in the 1920s. They were sometimes called "Anzac crisps" or "Anzac crispies" (not "Anzac cookies", as one would assume) in reference to their hardness. The earliest recipe for these "crispies" found to date is from a New Zealand cookbook published in 1921.<br />The Original Recipe<br /><br />The crunchiness of the biscuits was important when the recipe first came about. Although we now see recipes for more chewy versions, the original biscuits – whatever their name at the time – had to stay fresh for the months it took them to reach soldiers overseas.<br /><br />It is said that women at home came up with the recipe based on ingredients that were readily available, namely oats, sugar, flour, coconut, butter, golden syrup or treacle, bi-carbonate of soda and boiling water. None of these spoiled easily, which meant that the biscuits would stay fresh for longer. Eggs were scarce during the war, and made baked goods more likely to spoil, which is why melted butter and treacle were used as binding agents, and bi-carb soda as a leavening agent.<br /><br />Both Australia and New Zealand had an extensive number of Scottish immigrants and descendants, so some say that the original recipe was based on a Scottish biscuits recipe. Oats were eaten extensively in Scotland and were considered very nutritious, which is why they were included.<br /><br />Although associated with wartime, the biscuits were less common in WW2 as ships had better refrigeration, allowing goods such as fruitcake to be transported to troops stationed overseas.<br />Our Recipe<br /><br />We have been proudly producing Unibic ANZAC Biscuits since 1999, having signed an agreement with the RSL in 1998 to manufacture and market Anzac biscuits that would bear the RSL logo and support RSL activities. Our recipe is based on a competition run by The Australian Women's Weekly more than 40 years ago that aimed to come up with a definitive recipe for the iconic biscuit. As such, ours have the traditional taste and crunchy texture that generations of Australians and New Zealanders have grown up with. Wholesome with oats and coconut, and with a warm sweetness from golden syrup and brown sugar, Unibic ANZAC Biscuits are made to remind us of love from home.<br />
In a speech to the East Otago Federation of Women’s Institutes, Professor Helen Leach, of the Archaeology Department of the University of Otago in New Zealand, stated that the first published use of the name Anzac in a recipe was in an advertisement in the 7th edition of St Andrew's Cookery Book (Dunedin, 1915). This was a cake, not a biscuit, and there were no mixing instructions. A recipe for "Anzac Biscuits" appeared in the War Chest Cookery Book (Sydney, 1917) but was for a different biscuit altogether. The same publication included a prototype of today's Anzac biscuit, called Rolled Oats Biscuits. The combination of the name Anzac and the recipe now associated with it first appeared in the 9th edition of St Andrew's Cookery Book (Dunedin, 1921) under the name "Anzac Crispies". Subsequent editions renamed this "Anzac Biscuits" and Australian cookery books followed suit. Professor Leach also said that further research might reveal earlier references to the name and recipe in Australia or New Zealand.[3]<br /><br />4 per cent of revenues from the sale of Unibic ANZAC Biscuits go to the RSL and RNZRSA to support their activities, while the everyday presence of Unibic ANZAC Biscuits in homes and stores stands as a constant reminder to Australians and New Zealanders of the sacrifices of our past.<br /><br />
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Anonymoushttp://www.blogger.com/profile/10066553456122704030noreply@blogger.com0tag:blogger.com,1999:blog-8834201774222292857.post-3472646585699112112014-07-14T23:34:00.001-07:002014-07-14T23:34:15.703-07:00Coconut Biscuits Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball Photos Images<span style="font-size: large;"><b>Coconut Biscuits Biography</b></span><br />
Source:- Google.com.pk<br />
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I am going to be showcasing some coconut flour recipes on this site soon, so I wanted to talk about it a little more before I did. The pro’s, con’s and personal experience.<br /><br />What’s so Great about Coconut Flour?<br /><br />First, it’s not only a gluten free flour, it’s a grain free flour too. So for those who follow strict grain free diets, coconut flour opens up a world of delicious baked goods. That’s obviously a huge advantage to some.<br /><br />It’s a high fiber, fairly high protein flour too. When you make these into muffins, breads, and cakes, they are quite filling (probably because of the fiber content). The flour is also “sweet” by itself because of the natural sugars in the coconut, meaning that you don’t have to sweetened it as much.<br /><br />It also seems that coconut flour does not effect mineral availability. “Increasing concentrations of dietary fiber from coconut flour did not affect mineral availability from all test food” Check out this study to read more about coconut flour. Unsoaked grains can lead to mineral deficiencies because of a substance called phytic acid that binds with minerals, preventing their absorption. Coconut flour could be one way to avoid that without having to soak anything.<br /><br />What is Coconut Flour?<br /><br />Coconut flour is actually made from the leftovers of coconut milk! In some of the test studies using coconut flour I was amused to see it called coconut “residue”. But it is a by-product of coconut milk manufacturing that has been ground into flour.<br /><br />Disadvantages?<br /><br />Can there be any disadvantages to this wonderful item? I won’t say that these are disadvantages for sure, just something for you to consider.<br /><br />First, like mentioned before, coconut flour is very high in fiber. Flaxseeds are considered high in fiber and coconut flour beats it hands down. Now, we can get into the the mindset of thinking if something is good, more is better. But it’s all about balance, too much fiber can be just as damaging as too little. I am not saying that coconut flour is bad because it’s high in fiber, I am just saying you need to be aware that you consuming very large amounts of fiber at a time with coconut flour.<br /><br />It’s also not really a “whole food”. Whole wheat flour is a whole food, coconut flour is a by-product, or the leftovers of coconut milk production. That doesn’t make it bad, just something to think about.<br /><br />Was coconut flour or something like it a traditional food for people to consume? I don’t know. Coconut milk, coconut oil and whole coconut was for sure. I just don’t know enough about coconut “residue” to say that, yes, it was a traditional food.<br /><br />While coconut flour is less expensive then almond flour, it’s still more expensive than some options, especially when you consider you have to use a lot of eggs in a coconut flour recipe to hold it together.<br /><br />Personal Experience<br /><br />When I first tried coconut flour baked goods, I had recently gotten off of a low sugar diet. I found two things. First, they tasted much to sweet to me (though my husband liked them), and that the high fiber content translated into a “I swallowed a brick” type feeling. I actually did much better with soaked grain recipes then coconut flour recipes. I seriously wondered how people could eat those “bricks”.<br /><br />However, more recently I tried making some more baked goods using coconut flour. Now that my body has healed more, I didn’t notice a “heavy” feeling at all after eating it. In fact, I really enjoyed them! So, I think it was all about where my body was at different times.<br /><br />Conclusion<br /><br />I think that there are a lot of things to like about coconut flour, and I think you will like some of the recipes I share using it! Any disadvantages are out weighed by the advantages in my mind! <br />
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Anonymoushttp://www.blogger.com/profile/10066553456122704030noreply@blogger.com0tag:blogger.com,1999:blog-8834201774222292857.post-78808637234537795892014-07-12T04:51:00.001-07:002014-07-12T16:14:03.752-07:00Amaretti Biscuits Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball Photos Images<span style="font-size: large;"><b>Amaretti Biscuits Biography </b></span><br />
Source:- Google.com.pk<br />
<br />
So it’s the beginning of a brand new year (Happy New year by the way), and we are all supposed to be working on our new years resolutions that inevitably involve cutting out all the naughty (aka good) stuff from our diets, and hitting the gym with a vengeance.<br />
<br />
This is not one of those new year healthy recipes. This is for people who don’t care about that. This is for people who do care about it, but look at pictures of forbidden food and derive some form of masochistic pleasure from it (*coughs and looks in the mirror*).<br />
<br />
This is however a ridiculously easy, ridiculously decadent and a ridiculously delicious dessert that embraces 3 layers of almond flavour and texture.<br />
<br />
Marscapone is a triple cream cheese made from cream. Its ultra thick, ultra fresh tasting, and makes the perfect addition to a decadent dessert. It’s so rich and creamy that it becomes necessary to break it down with cream. Does this make sense? Lighten the dessert with cream?<br />
<br />
Like all things culinary (and in life) balance is important. Its finding the perfect synergy between the elements without forgetting the ever important textural component, the crunch.<br />
<br />
This recipe will make 4 – 6 desserts depending on the size of glass you serve them in.<br />
<br />
So you start out by very simply poaching halved peaches (I used 4 peaches / 8 halves) in a pot with 1/2 cup of Amaretto (you could add a little more) and about 80ml of water, with the lid on for about 10 – 15 minutes until they have softened but still maintain their shape. I don’t bother peeling them as the skin softens in the cooking process, but if the skin bothers you, by all means peel them.<br />
<br />
Once they have been poached all them to cool in the delicious sweet golden sauce. They are pretty awesome just as is, served with a dollop of cream or a scoop of ice cream, but I decided to take it a little bit further. Slice the peaches and toss in the sauce.<br />
<br />
peaches poached in amaretto make a fabulous simple dessert<br />
<br />
To make the creamy layer, beat 1 cup of cream (25oml) of cream until its thick. Using the same whisk / electric beater, lightly whip 250gm Marscapone to loosen it up (so equal quantity cream to Marscapone cheese). Fold the whipped cream into the whipped Marscapone adding 2 Tbs of icing sugar and 2 Tbs of Amaretto.<br />
<br />
Lightly crumble about 100 – 150 gms of Amaretti biscuits and then layer the desserts as follows:<br />
<br />
Cream + crumbs + peach slices with a drizzle of the sauce. Repeat this ending off with a cream layer. Drizzle over the last bit of the Amaretti sauce and a sprinkle over a few toasted almond slices.<br />
<br />
I promise you will love me after eating this. I promise that your guests will go mad.<br />
<br />
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Baked raspberries with amaretti biscuits<br />
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A delicious dessert idea from Poh's Kitchen. Here, she tells us why it's close to her heart...<br />
<br />
The first time I had this dessert was about five years ago in the Dandenongs, served to me by my beautiful friend and very brilliant cook, Kirsty. All the weekend, she made me meals that I copied into my first exercise book of handwritten recipes. It is one of my most important food memories because, for the first time, I realised food could be an emotional experience and, hence, would have a very important place in my life.<br />
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At the time, I wasn’t such an experienced cook, so this recipe was, and still is, very precious to me. It is definitely what Antonio Carluccio would classify as an MOF – minimum of fuss, maximum of flavour – also what I call a ‘boy’ dessert – no measuring, no whisking, no delicate baking techniques whatsoever. Guys, it’s so easy, you could probably make it under the watchful gaze of a young lady you fancy and maintain relative composure!<br />
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Ingredients (serves 4)<br />
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3 cups (375 g) fresh or frozen raspberries, or 4 not-quite-ripe peaches, halved, stone removed<br />
4–5 tbsp brown sugar<br />
16 amaretti biscuits<br />
80 g good quality salted butter, cubed into 8 pieces<br />
Vanilla ice cream/ yoghurt/ crème Anglaise<br />
<br />
METHOD<br />
<br />
Heat the oven to 180°C (170°C fan forced).<br />
Pour the raspberries into a small baking dish (around 20 x 20cm, or 15cm in diameter), or the peaches skin side down in a baking dish.<br />
Sprinkle the sugar evenly over the fruit. Using your hand, crush and sprinkle the biscuits over the raspberries, breaking any larger chunks, as these will burn quickly.<br />
Distribute the butter evenly over the dish of raspberries or pop a cube of butter on each peach half. Bake for about 20 minutes.<br />
The raspberries should be bubbling and become quite syrupy and the biscuits a dark golden brown. Some like their peaches a little firmer but I love them when they have completely collapsed into a gooey mess.<br />
Serve hot with vanilla ice cream, yoghurt or crème Anglaise.<br />
How to make Grilled peaches with amaretti<br />
<br />
For the grilled peaches with amaretti:<br />
1) Preheat the oven to 190C/Gas mark 5. Preheat a griddle to a medium-low heat. When hot, brush the griddle with a little oil to make sure the peaches don't stick. Place the peaches, cut side down, on the griddle and cook for a few minutes, until they're slightly charred.<br />
<br />
2) Place the peaches in an oven-proof dish and sprinkle each half with a little vanilla sugar. Combine the rum and amaretto and drizzle 1/2 of it on the peaches. Bake the peaches for about 10 minutes, until they're very tender.<br />
<br />
3) Serve hot, at room temperature, or cold with crumbled amaretti cookies on top or with the cookies on the side. I like to serve them with a dollop of creme fraiche or vanilla ice cream.<br />
<br />
For the vanilla sugar:<br />
1) Find a jar tall enough to hold 2 vanilla beans. Fill the bottle with sugar and cover tightly. Store on a pantry shelf. After about 3 months you will have a wonderful ingredient for cooking and baking.<br />
<br />
2) Keep adding vanilla beans and sugar to the jar and you will have vanilla-flavoured sugar available for years. <br />
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<br />Anonymoushttp://www.blogger.com/profile/10066553456122704030noreply@blogger.com0tag:blogger.com,1999:blog-8834201774222292857.post-86194828737902416422014-07-12T03:43:00.001-07:002014-07-12T19:34:41.044-07:00Making Biscuits Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball Photos Images<span style="font-size: large;"><b>Making Biscuits Biography </b></span><br />
Source:- Google.com.pk<br />
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Ingredients<br />
6 tablespoons (3 ounces) unsalted butter<br />
2 cups (10 ounces) unbleached all-purpose flour, plus a little more for dusting<br />
1/2 teaspoon salt<br />
1 tablespoon baking powder<br />
1/2 teaspoon baking soda<br />
3/4 cup buttermilk plus a little more for brushing (see Recipe Note)<br />
<br />
Equipment<br />
Measuring cups or a kitchen scale<br />
Food processor or mixing bowl<br />
Measuring spoons<br />
Chef's knife or bench scraper<br />
Rolling pin<br />
Baking sheet<br />
Brush<br />
Instructions<br />
<br />
Freeze the butter: Cut the butter into small chunks and place in the freezer. Preheat oven to 425°F. Get out equipment and ingredients, leaving the butter in the freezer and the buttermilk in the refrigerator.<br />
Blend the dry ingredients: Place flour, salt, baking powder and baking soda in the bowl of a food processor fitted with a steel blade. Cover and pulse 4 or 5 times to mix. Alternatively, whisk in a medium-sized mixing bowl.<br />
Add the butter: Remove the butter from the freezer and add it to the flour mixture. Cover and pulse 6 to 8 times or until the mixture is crumbly and the largest pieces of butter are no bigger than a pea. Alternatively, work the butter into the flour with a pastry cutter, a fork, or your finger tips.<br />
Add the buttermilk. Pour in the buttermilk, cover, and pulse 4 or 5 times or until the mixture just comes together. It should not be completely blended but look like gravel. Alternatively, stir until the liquid is just barely incorporated and a rough mass is formed.<br />
Shape the dough: Sprinkle your counter with a little flour and dump the contents of the food processor out on top. Working quickly, gather the shaggy mass together, pressing it lightly to form a rectangle. Cut into 3 even sections and pile each section on top of the other. Using the heel of your hand, quickly and firmly press the sections together. Repeat once.<br />
Roll and cut the dough: Roll the dough into a thick rectangle, about 1/2" thick. Using a sharp knife, cut the dough into 6 pieces for larger biscuits or 8 pieces for smaller biscuits.<br />
Bake: Place the biscuits on an ungreased baking sheet. Paint the top of the biscuits with a little buttermilk. Bake for 12 minutes or until puffed and golden-brown.<br />
Cool: Remove from oven and place on wire rack to cool. Serve fresh from the oven, if possible.<br />
<br />
Recipe Notes<br />
<br />
You can replace 1/2 cup of the all-purpose flour with whole wheat flour.<br />
For a sweet dough to use for shortcake and other desserts, add 2 tablespoons of sugar to the dry ingredients.<br />
Out of buttermilk? Here's how to make quick substitute: How to Make Buttermilk from Plain Milk with Lemon Juice or Vinegar<br />
Rub the butter into the flour in a large bowl using the tips of your fingers.<br />
Add the vanilla extract, egg yolks and sugar and mix to a dough with your hands.<br />
Bring the dough together with your hands.<br />
If you have a food processor, you can tip in the flour, add the chopped butter and pulse until the mixture looks like breadcrumbs. Add the sugar, vanilla and egg yolks and pulse again until it comes together in a dough.<br />
Roll the dough on a lightly floured surface, forming a sausage shape. Wrap the dough in clingfilm and chill for at least 1 hour.<br />
Preheat the oven to 180C/gas 4/fan 160˚C.Cut the dough into 5 mm thick slices, arrange them on greased baking sheets, spacing the biscuits so they have room to spread a little as they cook.<br />
Bake for 20 minutes or until the biscuits are just turning golden around the edges.<br />
Transfer to a wire rack to cool.<br />
Dust generously with icing sugar.<br />
The biscuits will keep fresh for up to one week stored in an airtight tin.<br />
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Anonymoushttp://www.blogger.com/profile/10066553456122704030noreply@blogger.com0tag:blogger.com,1999:blog-8834201774222292857.post-19550159908250423592014-07-12T01:14:00.001-07:002014-07-12T19:38:27.223-07:00Chocolate Biscuit Cake Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball Photos Images<span style="font-size: large;"><b>Chocolate Biscuit Cake Biography </b></span><br />
Source:- Google.com.pk<br />
<br />
Makes 1 large loaf<br />
<br />
This is a brilliant recipe as it requires no baking and can be made really quickly. You just need a little patience while it sets in the fridge. In the early days of Konditor & Cook, this cake was an instant hit. We cheekily labelled it a ‘natural anti-depressant’, as it was very popular as a pick- me-up snack for tired office workers. I used to say that if my German college teacher could see me he would go nuts: almost up to my elbows in 16 kilos of warm, dark liquid chocolate mixture – all those years of specialised training to end up wrestling with something as unsophisticated as this. Unsophisticated it may be, but it’s utterly delicious, and if you want to have some kitchen fun with your children, it should appeal to aspiring pastry chefs. I like to decorate the top with Brazil nuts. You could substitute other nuts, or leave them off altogether.<br />
<br />
150g unsalted butter<br />
<br />
100g golden syrup<br />
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<br />
200g dark chocolate (54 per cent cocoa solids), chopped<br />
<br />
1 medium egg, lightly beaten<br />
<br />
330g digestive biscuits (or similar)<br />
<br />
60g walnuts<br />
<br />
60g sultanas<br />
<br />
100g glacé cherries<br />
<br />
75g Brazil nuts<br />
<br />
Line a 23cm square cake tin with baking parchment. (You could use individual silicone loaf tins to make your own chocolate bars, in which case you will need to break the biscuits up smaller, or use a 20cm x 34cm brownie tin but only fill it three-quarters with biscuit mixture.)<br />
<br />
Melt the butter and golden syrup together in a saucepan and bring to the boil. Add the chocolate, reduce the heat to its lowest setting and stir with a whisk until the chocolate has melted. Gradually add the beaten egg and continue to stir until the mixture has thickened a little and formed a shiny emulsion. The egg will cook in the heat of the mixture but be careful not to let it boil (the temperature shouldn’t go over 85C). Remove from the heat.<br />
<br />
Break up the biscuits into large chunks (quarters are fine), put them in a bowl and add the walnuts, sultanas and half the glacé cherries. Pour the hot chocolate mix over the dry ingredients and mix gently with a wooden spoon. Decant the mixture into the prepared tin, leaving the runny chocolate on the side of the bowl for now. Press the mixture flat in the tin.<br />
<br />
Put the Brazil nuts in the bowl that contained the chocolate mixture and, using a spatula, coat them in the liquid chocolate from the side of the bowl. Sprinkle them over the biscuit cake, then place the remaining glacé cherries among them. For an American touch, you could also decorate it with mini marshmallows.<br />
<br />
Chill for three hours or until set, then cut into bars or long fingers.<br />
How it’s made<br />
<ol>
<li>Over a double boiler, bain Marie or water bath, melt butter.</li>
<li>Now throw in everything except the biscuits, sultanas and nuts.</li>
<li>Keep stirring till sugar dissolves and eggs do not curdle, for about 2-3 minutes.</li>
<li>Now stir occasionally, and cook till the mixture gets thick. It will take around 10-15 minutes.</li>
<li>Once done through in the crushed biscuits, nuts and sultanas and give it a good mix.</li>
<li>Wrap the mixture in lightly greased cling wrap, place it in a small
rectangle loaf tin if you like or shape it as you please and pop it into
the freezer for 3-4 hours.</li>
<li>Once it is hard as rock, keep it in the fridge and enjoy as you please.</li>
<li>My kids loved it and the whole batch was finished in a matter of minutes, so might wanna double the recipe for a bigger family.</li>
</ol>
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Anonymoushttp://www.blogger.com/profile/10066553456122704030noreply@blogger.com0tag:blogger.com,1999:blog-8834201774222292857.post-21833894658031332612014-07-12T00:58:00.001-07:002014-07-12T19:41:20.955-07:00Easy Homemade Biscuits Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball Photos Images<span style="font-size: large;"><b>Easy Homemade Biscuits Biography</b></span><br />
Source:- Google.com.pk<br />
<br />
The following recipe makes hot, flaky homemade American-style biscuits using self-rising flour. This recipe is very simple and doesn't take much time, and it freezes very well which means you can make a bunch at once and enjoy them whenever you like! Ready to sink your teeth into some flaky, buttery goodness? Read on!<br />
Ad<br />
Ingredients<br />
<br />
2 cups (250g) self-rising flour<br />
1 tablespoon sugar, optional<br />
1/3 cup (70g) shortening, such as lard or Crisco<br />
3/4 cup (180 ml) milk (you'll use between 2/3 to 3/4 cup milk (160 to 180 ml))<br />
1 tablespoon baking powder<br />
1/2 teaspoon of salt<br />
<br />
Steps<br />
<br />
1<br />
Preheat your oven to 425ºF (220ºC) .<br />
Ad<br />
Make Easy Homemade Biscuits Step 2.jpg<br />
2<br />
Prepare a baking sheet. Grease a baking sheet or cookie sheet with shortening or a non-stick spray.<br />
Make Easy Homemade Biscuits Step 3.jpg<br />
3<br />
Create a floured surface for kneading the dough. A counter-top with wax paper is perfect; spread a liberal amount of flour over it.<br />
Make Easy Homemade Biscuits Step 4.jpg<br />
4<br />
Combine dry ingredients. Add flour, baking powder, salt, and sugar (if you are using it) in a large bowl and whisk together until blended.<br />
Make Easy Homemade Biscuits Step 5.jpg<br />
5<br />
Add shortening. Use a pastry blender (good) or your fingers (better) to cut in your butter, shortening, or margarine, and continue until the mixture looks like course bread crumbs. Do not over-mix! The flakiness you're looking for will elude you if you do.<br />
Make Easy Homemade Biscuits Step 6.jpg<br />
6<br />
Add milk. Slowly add the milk and stir it in until the mixture starts to come together into a dough ball.<br />
Make Easy Homemade Biscuits Step 7.jpg<br />
7<br />
Rest the dough. Place the dough ball onto your floured surface, and let it rest for about 5 minutes. When ready, knead dough gently about 10 times; flatten out the ball with your palms and fold it back in on itself.<br />
Make Easy Homemade Biscuits Step 8.jpg<br />
8<br />
Roll out the dough. Depending on how thick you like your biscuits, roll the dough out to about 1/2 to 3/4-inch thick using either a roller or your hands.<br />
Make Easy Homemade Biscuits Step 9.jpg<br />
9<br />
Cut out biscuits using a 2-inch biscuit cutter. Dust the biscuit cutter in flour first for best results. Do not twist biscuit cutter when cutting out the biscuits; go down straight and come up straight. It's all right if they don't look perfect.<br />
Make Easy Homemade Biscuits Step 10.jpg<br />
10<br />
Place the biscuits onto your prepared baking sheet. Pop them in the oven and bake them 10 to 15 minutes or until golden brown.<br />
Biscuits_800 1.jpeg<br />
11<br />
Enjoy! Serve hot with butter, honey, jam, syrup, or gravy.<br />
Tips<br />
<br />
This recipe will freeze well; line a baking sheet with wax paper and when you cut out your biscuits, place them on the sheet and freeze them, making sure to keep them level. Once they are frozen, place in a freezer bag and bake them any time.<br />
Use butter-flavored Crisco for a richer taste.<br />
Line baking sheet with aluminum foil and spray with nonstick cooking spray for easy cleanup.<br />
You can use cold butter instead of shortening. The taste will be slightly different but still delicious.<br />
Place the biscuits close together when you bake them for softer biscuits.<br />
Use just enough milk to make a soft dough. Too much milk will make the dough too soft to cut out. These can still be baked with tasty results; they are called "drop biscuits."<br />
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Anonymoushttp://www.blogger.com/profile/10066553456122704030noreply@blogger.com1tag:blogger.com,1999:blog-8834201774222292857.post-35685871325074505482014-07-12T00:40:00.001-07:002014-07-12T19:43:16.531-07:00Healthy Biscuits Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball Photos Images<span style="font-size: large;"><b>Healthy Biscuits Biography </b></span><br />
Source:- Google.com.pk<br />
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Calories In Biscuits<br />
Call them biscuits in Europe or cookies/crackers in United States and Canada, these small flour- based, usually sweetened, delights are popular with both children and adults. The word biscuit probably derives its origins from the process in which it is cooked. Latin words bis (twice) and coctus (cooked) may refer to the baking and oven crisping process of original biscuits. Usually tiny in size, the European variety tends to be more creative with its use of sugar, butter, cream, jams and preserves, cheese, and herbs, and so on. The English variety, on the other hand, is often more hard or crumbly, depending on how you would like to consume them.<br />
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The English tradition of “dunking” biscuits in tea to soften them has led to a hardier or stable variety of teatime biscuits. In recent times, the health industry has caught on to this food in a big way with the inclusion of digestive biscuits, dietary biscuits for weight loss or fiber, calcium fortified biscuits, glucose biscuits, and protein-enabled biscuits.<br />
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Calories in biscuits come from basic ingredients such as refined flour, sugar, baking powder, salt, and butter or oil used in the cooking process. Additional calories in biscuits may come from additives such as flavors and preservatives used.<br />
Nutrients in biscuits, especially commercially made biscuits, may include a higher amount of carbohydrates, some fats and proteins, sodium and sugar. Most commercially made biscuits, however, contain little to no dietary fiber.<br />
Nutritional details of biscuits also include ‘hydrogenated oil’ or hardened vegetable oil. Hydrogenated oil and saturated fats prevalent in many store bought biscuits may cause ill health. They can further contribute to obesity, diabetes, cardiovascular diseases and so on.<br />
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Calories In Homemade Biscuits<br />
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One of the main concerns when consuming commercial or store bought biscuits is the amount of calories from carbohydrates and fats. One solution: try simple recipes for home and make a few swap outs to control the calories in homemade biscuits. You can use whole wheat or multigrain flour instead of refined flour. You will receive all the benefits of a digestive biscuit plus the healthy dietary fiber essential for your body. Homemade biscuits allow you to control the amount of fat (butter, margarine, oil or shortening) used in the cooking process. You can use less sugar than the amount suggested or even replace it with natural sweeteners, agave nectar, honey, or more healthy ingredients such as apple puree. Nutrition facts of homemade biscuits made with whole wheat may consist of 44 calories per small biscuit (about 1 to 1½ diameter in shape). Other nutrition facts include:<br />
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Total fat = 1.62<br />
Saturated fat = 0.373 grams<br />
Sodium = 126 mg<br />
Potassium = 43 mg<br />
Total carbohydrate = 6.47 grams<br />
Dietary fiber = 1 gram<br />
Sugars = 0.36 grams<br />
Protein = 1.35 grams<br />
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Whole-wheat biscuits may also contain up to 2 percent iron and 3 percent calcium. (Percent daily values are based on 2000-calorie diet.)<br />
Calories In Canned Biscuits<br />
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For many snackers, canned biscuits are an easy and accessible choice. With dozens of options available, canned biscuits are a snack time favorite. You can purchase packaged biscuits or canned biscuit dough that makes biscuit batches when heated in the oven. However, the calories in canned biscuits do add up due to ingredients such as refined flour, sugar, salt, butter and baking powder. Additionally, canned biscuits may also contain preservatives to increase the shelf life of the dough. When choosing canned biscuits for snack or teatime, ensure that you read the expiry date on the label. Do not consume raw dough and follow instructions on the label while baking the biscuits. Nutrient content in canned biscuits may be broken down as follows. Here we have provided the nutrient content for canned biscuit dough for one biscuit (about 27 grams).<br />
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Total fat = 4 grams<br />
Cholesterol = 0 mg<br />
Sodium = 292 mg<br />
Phosphorus = 138 mg<br />
Calcium = 14.6 mg<br />
Total Carbohydrate = 13 grams<br />
Sugars = 2 grams<br />
Protein = 2grams<br />
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Nutrient content for canned biscuit may also contain up to 4 percent of iron and 1 percent of calcium. (Percent daily values are based on a 2000-calorie diet.)<br />
Properties Of Biscuits And Its Health Benefits<br />
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Health benefits of biscuits depend largely on the kind of ingredients used to make them and quality of these ingredients. Some digestive biscuits made from whole wheat or multigrain crackers do provide high doses of dietary fiber, which aid in digestion and better bowel movement. Certain biscuits such as ginger snap cookies may help alleviate nausea. Glucose biscuits or other fortified biscuits may help address deficiencies in children and adults. However, these maybe consumed in moderation and under a doctor’s supervision. Other diet biscuits when consumed as part of a weight loss plan may help individuals overcome hunger pangs between meals, while providing health benefits such as dietary fiber, essential vitamins, and minerals and whole grain benefits.<br />
Side Effects Of Biscuits<br />
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Many people believed that since soda bicarbonate remedies indigestion, biscuits, which contain baking powder, might also help with the same. However, not all biscuits provide a remedy for digestive disorders. Moreover, refined flour used in biscuits may cause constipation in some individuals. Gluten allergy is one of the major side effects of biscuits. Individuals who suffer from Celiac’s disease or any form of gluten allergy may not be able to consume traditional biscuits. Another side effect of biscuits concerns the amount of sugar and fats in biscuits. Most of the calories in biscuits come from the sugars. In addition, if you are consuming cream biscuits, sugar topped biscuits, biscuits with jams and preserves, and so on, you continue to add calories to snack time.<br />
Tips On Biscuits Intake<br />
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Recommended quantity of biscuits intake may depend on what kind of weight goal you are planning to achieve. While biscuits can certainly make healthy snacks, the idea is to consume them in moderation. When to consume biscuits depends on whether you utilize them as snacks or as part of your daily diet to fulfill certain dietary deficiencies. However, the best way to consume biscuits includes dividing them into moderate portion sizes (2 to 3 medium-sized biscuits) eaten between larger meals or at snack hour. Other healthy ways to eat biscuits include consuming homemade biscuits and biscuits that are rich in dietary fiber and low in sodium and sugars. You may also purchase biscuits that specifically read low in fat, no trans fat, or fewer calories. Since the quality of biscuits depends on the ingredients used, ensure that you pick biscuits that read ‘made from whole grain’, multigrain crackers, and natural preservatives and additives. Biscuits made from flour attract moisture and may become soggy or stale. Storage tips for store bought biscuits include keeping them in airtight containers. Canned biscuit dough should be frozen or refrigerated according to the instructions on its label. Do not consume biscuits post the date of expiry. <br />
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Anonymoushttp://www.blogger.com/profile/10066553456122704030noreply@blogger.com0tag:blogger.com,1999:blog-8834201774222292857.post-84743033407757925472014-07-11T20:12:00.002-07:002014-07-12T19:45:59.601-07:00Butter Biscuits Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball Photos Images<span style="font-size: large;"><b>Butter Biscuits Biography</b></span><br />
Source:- Google.com.pk<br />
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For some people, baking a perfect cookie is a difficult task that requires careful consideration and ample practice. While some people prefer cookies that are thin and crispy, others like them soft and chewy, while still others prefer a combination of the two. No matter how you enjoy them, the ingredients you use ultimately determine the flavor, texture and consistency of the cookie. In fact, making a simple switch between butter, shortening and margarine while baking cookies can have drastic effects on your final product.<br />
Spread<br />
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Shortening has the highest melting temperature. When the cookies are baking, the dough is able to hold its shape for longer before the shortening begin to melt. As a result, the flour and eggs have time to set in place before the cookie begins collapsing. Margarine and butter only have slightly different melting temperatures, so they offer a similar amount of spread. Using them in your recipe often causes the cookies to spread much more extensively during the baking process. This usually results in flatter, crispier cookies -- and if you’re not careful, they will easily burn to a crisp if baked too long. To prevent cookies from spreading too extensively, freeze the dough on the cookie sheets before popping them in the oven.<br />
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Flavor<br />
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Margarine and shortening deliver essentially zero flavor to your cookie recipe. Butter, on the other hand, delivers a delectable taste that cannot be matched by any other ingredient. Although you can use butter-flavored shortening, it does not quire replicate the taste of true butter. When making your decision based on flavor, simply choose the option that most pleases your tastes.<br />
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Nutrition<br />
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In one tablespoon, both butter and stick margarine deliver approximately 100 calories, tub margarine roughly 60 calories and shortening 110 calories. All three options are quite high in fat, ranging from 10 to 15 calories per tablespoon. Butter is highest in saturated fat and cholesterol, which can clog the body’s arteries. On the other hand, margarine has both saturated fat and transsaturated fat. Trans fats raise LDL cholesterol levels and lower HDL cholesterol levels, making them even more dangerous than saturated fat. Although shortening does contain saturated fat, it does not have any cholesterol. In regards to the nutritional aspect of the comparison process, all three options have advantages and disadvantages when baking cookies. Although it might be nutritionally beneficial to choose the option with the lowest fat content, the cookies’ taste and texture will be impacted.<br />
Other Tips<br />
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Whether you use butter, margarine or shortening, it is essential that you use the appropriate form recommended in the recipe. For example, if the recipe calls for melted butter, use that form only. Using solid butter or boiling it to a thin liquid will significantly change the ultimate texture of the cookie. Similarly, if the recipe calls for room-temperature margarine or shortening, be sure to pull the product out of the refrigerator several hours before you plan to bake the cookies.<br />
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The English tradition of “dunking” biscuits in tea to soften them has led to a hardier or stable variety of teatime biscuits. In recent times, the health industry has caught on to this food in a big way with the inclusion of digestive biscuits, dietary biscuits for weight loss or fiber, calcium fortified biscuits, glucose biscuits, and protein-enabled biscuits.<br />
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Calories in biscuits come from basic ingredients such as refined flour, sugar, baking powder, salt, and butter or oil used in the cooking process. Additional calories in biscuits may come from additives such as flavors and preservatives used.<br />
Nutrients in biscuits, especially commercially made biscuits, may include a higher amount of carbohydrates, some fats and proteins, sodium and sugar. Most commercially made biscuits, however, contain little to no dietary fiber.<br />
Nutritional details of biscuits also include ‘hydrogenated oil’ or hardened vegetable oil. Hydrogenated oil and saturated fats prevalent in many store bought biscuits may cause ill health. They can further contribute to obesity, diabetes, cardiovascular diseases and so on.<br />
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Calories In Homemade Biscuits<br />
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One of the main concerns when consuming commercial or store bought biscuits is the amount of calories from carbohydrates and fats. One solution: try simple recipes for home and make a few swap outs to control the calories in homemade biscuits. You can use whole wheat or multigrain flour instead of refined flour. You will receive all the benefits of a digestive biscuit plus the healthy dietary fiber essential for your body. Homemade biscuits allow you to control the amount of fat (butter, margarine, oil or shortening) used in the cooking process. You can use less sugar than the amount suggested or even replace it with natural sweeteners, agave nectar, honey, or more healthy ingredients such as apple puree. Nutrition facts of homemade biscuits made with whole wheat may consist of 44 calories per small biscuit (about 1 to 1½ diameter in shape). Other nutrition facts include:<br />
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Total fat = 1.62<br />
Saturated fat = 0.373 grams<br />
Sodium = 126 mg<br />
Potassium = 43 mg<br />
Total carbohydrate = 6.47 grams<br />
Dietary fiber = 1 gram<br />
Sugars = 0.36 grams<br />
Protein = 1.35 grams<br />
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Whole-wheat biscuits may also contain up to 2 percent iron and 3 percent calcium. (Percent daily values are based on 2000-calorie diet.)<br />
Calories In Canned Biscuits<br />
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For many snackers, canned biscuits are an easy and accessible choice. With dozens of options available, canned biscuits are a snack time favorite. You can purchase packaged biscuits or canned biscuit dough that makes biscuit batches when heated in the oven. However, the calories in canned biscuits do add up due to ingredients such as refined flour, sugar, salt, butter and baking powder. Additionally, canned biscuits may also contain preservatives to increase the shelf life of the dough. When choosing canned biscuits for snack or teatime, ensure that you read the expiry date on the label. Do not consume raw dough and follow instructions on the label while baking the biscuits. Nutrient content in canned biscuits may be broken down as follows. Here we have provided the nutrient content for canned biscuit dough for one biscuit (about 27 grams).<br />
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Total fat = 4 grams<br />
Cholesterol = 0 mg<br />
Sodium = 292 mg<br />
Phosphorus = 138 mg<br />
Calcium = 14.6 mg<br />
Total Carbohydrate = 13 grams<br />
Sugars = 2 grams<br />
Protein = 2grams<br />
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Nutrient content for canned biscuit may also contain up to 4 percent of iron and 1 percent of calcium. (Percent daily values are based on a 2000-calorie diet.)<br />
Properties Of Biscuits And Its Health Benefits<br />
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Health benefits of biscuits depend largely on the kind of ingredients used to make them and quality of these ingredients. Some digestive biscuits made from whole wheat or multigrain crackers do provide high doses of dietary fiber, which aid in digestion and better bowel movement. Certain biscuits such as ginger snap cookies may help alleviate nausea. Glucose biscuits or other fortified biscuits may help address deficiencies in children and adults. However, these maybe consumed in moderation and under a doctor’s supervision. Other diet biscuits when consumed as part of a weight loss plan may help individuals overcome hunger pangs between meals, while providing health benefits such as dietary fiber, essential vitamins, and minerals and whole grain benefits.<br />
Side Effects Of Biscuits<br />
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Many people believed that since soda bicarbonate remedies indigestion, biscuits, which contain baking powder, might also help with the same. However, not all biscuits provide a remedy for digestive disorders. Moreover, refined flour used in biscuits may cause constipation in some individuals. Gluten allergy is one of the major side effects of biscuits. Individuals who suffer from Celiac’s disease or any form of gluten allergy may not be able to consume traditional biscuits. Another side effect of biscuits concerns the amount of sugar and fats in biscuits. Most of the calories in biscuits come from the sugars. In addition, if you are consuming cream biscuits, sugar topped biscuits, biscuits with jams and preserves, and so on, you continue to add calories to snack time.<br />
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Anonymoushttp://www.blogger.com/profile/10066553456122704030noreply@blogger.com0tag:blogger.com,1999:blog-8834201774222292857.post-20639282018305901972014-07-11T19:48:00.000-07:002014-07-12T19:49:25.272-07:00Buttermilk Biscuit Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball Photos Images<span style="font-size: large;"><b>Buttermilk Biscuit Biography </b></span><br />
Source:- Google.com.pk<br />
<br />
I've been making these buttermilk biscuits for over 20 years now. They're so much a part of who I am that I can almost go all grandma-style and make them without measuring! On several occasions, I've multiplied the recipe x10 to serve to 60 people for breakfast. They're based on a recipe from Sundays at Moosewood Restaurant but really, most buttermilk biscuits recipes are very similar. Let's take a quick look at the various elements of buttermilk biscuits.<br />
The Ingredients<br />
<br />
I use all-purpose flour for my biscuits, although lately I've liked the flavor and texture of substituting 1/2 cup of whole wheat flour for 1/2 cup of white. The butter is always unsalted — if you do use salted butter, be sure to eliminate the salt in the dry ingredients. If you want to make these biscuits and there's no buttermilk on hand, don't despair. I've had excellent results thinning plain yogurt with milk until it reaches buttermilk consistency.<br />
<br />
I've been measuring my ingredients using a scale these days, so I've given that option here for the butter and flour.<br />
Cold Butter and a Hot Oven<br />
<br />
One of the most important tricks to making fantastic biscuits is for the butter to be super cold. I always start this recipe by cutting up my butter and placing it in the freezer. Even just 5 minutes in the freezer will give it that extra chill.<br />
<br />
I have found, though, that completely frozen butter is a little hard to work with, especially if you are mixing by hand. Those nuggets of butter just want to stay in hard lumps and won't cut in without a lot more work. If your butter is completely frozen, you might try grating it on a cheese grater.<br />
<br />
A very hot oven is also key to good biscuits. My oven tends to run hot, so I put the temperate at 425° F, but if your oven is cool, you can go up to 450° F.<br />
Use a Light Touch with the Dough<br />
<br />
The recipe below gives instructions for making the dough in a food processor but don't worry if you don't have one. They can easily be made in a bowl the old-fashioned way (see recipe notes.) I use the processor because it's the best way to blend the butter and buttermilk into the dry ingredients without overmixing. But I've also made this recipe dozens of times without the machine, so it's not a requirement.<br />
<br />
The one thing that's even more important than temperature when making biscuits is to not overwork the dough. You do not want to create a cohesive dough in the food processor — it should look like rough gravel when you tip it out onto the floured counter. When you bring it together into a rectangle, use a light touch and go quickly, gently pressing and gathering the gravel into a mass. The movement is more like patting and less like kneading.<br />
<br />
The recipe calls for cutting the dough into thirds and restacking it, pressing gently to bring everything together. This is to help encourage flakey layers in the biscuits. Again, you don't want to overwork the dough: just cut, stack, press gently and quickly a few times with the heel of your hand and repeat.<br />
<br />
When I roll out my dough, I only use a few quick strokes. Maybe six in all. Sometimes it is even possible to forgo the rolling and just pat the dough into a rectangle.<br />
Square vs. Round Biscuits<br />
<br />
I like to make square biscuits because it means that I'm handling the dough less and there are no scraps leftover. Of course you can make round biscuits but do not re-roll the scraps more than once or you will have tough biscuits.<br />
Golden flaky biscuits can be served at meal!<br />
How To Make Classic Buttermilk Biscuits<br />
<br />
Makes 6 large or 8 medium biscuits<br />
What You Need<br />
<br />
Ingredients<br />
6 tablespoons (3 ounces) unsalted butter<br />
2 cups (10 ounces) unbleached all-purpose flour, plus a little more for dusting<br />
1/2 teaspoon salt<br />
1 tablespoon baking powder<br />
1/2 teaspoon baking soda<br />
3/4 cup buttermilk plus a little more for brushing (see Recipe Note)<br />
<br />
Equipment<br />
Measuring cups or a kitchen scale<br />
Food processor or mixing bowl<br />
Measuring spoons<br />
Chef's knife or bench scraper<br />
Rolling pin<br />
Baking sheet<br />
Brush<br />
Instructions<br />
<br />
Freeze the butter: Cut the butter into small chunks and place in the freezer. Preheat oven to 425°F. Get out equipment and ingredients, leaving the butter in the freezer and the buttermilk in the refrigerator.<br />
Blend the dry ingredients: Place flour, salt, baking powder and baking soda in the bowl of a food processor fitted with a steel blade. Cover and pulse 4 or 5 times to mix. Alternatively, whisk in a medium-sized mixing bowl.<br />
Add the butter: Remove the butter from the freezer and add it to the flour mixture. Cover and pulse 6 to 8 times or until the mixture is crumbly and the largest pieces of butter are no bigger than a pea. Alternatively, work the butter into the flour with a pastry cutter, a fork, or your finger tips.<br />
Add the buttermilk. Pour in the buttermilk, cover, and pulse 4 or 5 times or until the mixture just comes together. It should not be completely blended but look like gravel. Alternatively, stir until the liquid is just barely incorporated and a rough mass is formed.<br />
Shape the dough: Sprinkle your counter with a little flour and dump the contents of the food processor out on top. Working quickly, gather the shaggy mass together, pressing it lightly to form a rectangle. Cut into 3 even sections and pile each section on top of the other. Using the heel of your hand, quickly and firmly press the sections together. Repeat once.<br />
Roll and cut the dough: Roll the dough into a thick rectangle, about 1/2" thick. Using a sharp knife, cut the dough into 6 pieces for larger biscuits or 8 pieces for smaller biscuits.<br />
Bake: Place the biscuits on an ungreased baking sheet. Paint the top of the biscuits with a little buttermilk. Bake for 12 minutes or until puffed and golden-brown.<br />
Cool: Remove from oven and place on wire rack to cool. Serve fresh from the oven, if possible.<br />
<br />
Recipe Notes<br />
<br />
You can replace 1/2 cup of the all-purpose flour with whole wheat flour.<br />
For a sweet dough to use for shortcake and other desserts, add 2 tablespoons of sugar to the dry ingredients.<br />
Out of buttermilk? Here's how to make quick substitute: How to Make Buttermilk from Plain Milk with Lemon Juice or Vinegar<br />
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<br />Anonymoushttp://www.blogger.com/profile/10066553456122704030noreply@blogger.com0tag:blogger.com,1999:blog-8834201774222292857.post-69673803595471150932014-07-11T02:46:00.001-07:002014-07-12T19:50:29.403-07:00Biscuits Recipe Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball Photos Images<span style="font-size: large;"><b>Biscuits Recipe Biography</b></span><br />
Source:- Google.com.pk<br />
<br />
An Anzac biscuit is a sweet biscuit popular in Australia and New Zealand made using rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and boiling water. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I.<br />
<br />
It has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.[1] Today, Anzac biscuits are manufactured commercially for retail sale.<br />
<br />
Biscuits issued to soldiers by the Army, referred to as "Anzac tiles" or "Anzac wafers", differ from the popular Anzac biscuit. Anzac tiles and wafers were hard tack, a bread substitute, which had a long shelf life and was very hard.[2]<br />
<br />
Contents<br />
<br />
1 Origins<br />
2 Current popularity<br />
3 Legal issues<br />
4 Recipe<br />
5 References<br />
<br />
Origins<br />
<br />
In a speech to the East Otago Federation of Women’s Institutes, Professor Helen Leach, of the Archaeology Department of the University of Otago in New Zealand, stated that the first published use of the name Anzac in a recipe was in an advertisement in the 7th edition of St Andrew's Cookery Book (Dunedin, 1915). This was a cake, not a biscuit, and there were no mixing instructions. A recipe for "Anzac Biscuits" appeared in the War Chest Cookery Book (Sydney, 1917) but was for a different biscuit altogether. The same publication included a prototype of today's Anzac biscuit, called Rolled Oats Biscuits. The combination of the name Anzac and the recipe now associated with it first appeared in the 9th edition of St Andrew's Cookery Book (Dunedin, 1921) under the name "Anzac Crispies". Subsequent editions renamed this "Anzac Biscuits" and Australian cookery books followed suit. Professor Leach also said that further research might reveal earlier references to the name and recipe in Australia or New Zealand.[3]<br />
Current popularity<br />
<br />
Today, Anzac biscuits are manufactured commercially for retail sale. Because of their military connection with the ANZACs and ANZAC Day, these biscuits are often used as a fundraising item for the Royal New Zealand Returned Services' Association (RSA) and the Returned and Services League of Australia (RSL). A British (though still Australian-produced) version of the Anzac biscuit, supporting the Royal British Legion, is available in several major supermarket chains in the UK.[4]<br />
Legal issues<br />
<br />
The term Anzac is protected under Australian law and cannot be used in Australia without permission from the Minister for Veterans' Affairs;[5] misuse can be legally enforced particularly for commercial purposes. Likewise similar restrictions on naming[6] are enshrined in New Zealand law[7] where the Governor General can elect to enforce naming legislation. There is a general exemption granted for Anzac biscuits, as long as these biscuits remain basically true to the original recipe and are both referred to and sold as Anzac biscuits and never as cookies.[8]<br />
<br />
This restriction resulted in the Subway chain of restaurants dropping the biscuit from their menu in September 2008. After being ordered by the Department of Veterans' Affairs to bake the biscuits according to the original recipe, Subway decided not to continue to offer the biscuit, as they found that their supplier was unable to develop a cost-effective means of duplicating the recipe.[9]<br />
Recipe<br />
Wikibooks Cookbook has a recipe/module on<br />
<br />
ANZAC Biscuits<br />
<br />
Notably, Anzac biscuit recipes omit eggs because of the scarcity of eggs during the war (after most poultry farmers joining the war effort) and so that the biscuits would not spoil when shipped long distances <br />
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Anonymoushttp://www.blogger.com/profile/10066553456122704030noreply@blogger.com0tag:blogger.com,1999:blog-8834201774222292857.post-89832029707410627422014-07-10T23:49:00.002-07:002014-07-12T19:51:37.768-07:00Easy Biscuits Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball Photos Images<span style="font-size: large;"><b>Easy Biscuits Biography </b></span><br />
Source:- Google.com.pk<br />
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King Pleasure & the Biscuit Boys are more than just the world’s greatest swing & R&B band, they are an institution! The band have been on the road for almost three decades playing every European country as well as touring the USA, Russia and the MiddleEast, recording ten CDs.<br />
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Dazzling musicianship, riveting stage performances, more than 50 TV appearances (including, somewhat bizarrely, five episodes of Teletubbies) and 75 radio broadcasts have established them as the Kings of Swing.<br />
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What does the title ‘King Pleasure’ evoke? In this context it suggests eating, drinking, spending money, chasing chicks, having a good time, overdoing it more than somewhat and explaining the events of the night before to the judge on the morning after. All apt topics for song and celebration, especially in these grim times. So much pop music nowadays is full of anger and violence on the one hand, and slack-jawed stupidity on the other, and so much contemporary jazz is excessively earnest and glum, that we are in urgent need of music that comes with a cheer-up guarantee. That is exactly what King Pleasure and the Biscuit Boys unfailingly deliver.<br />
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Sounds easy when put like that, but it isn’t - not to do it properly at any rate. Any bunch of fools can don zoot suits and pointy shoes that you could climb a chain-link fence in. It doesn’t take a lot to learn a few riffs and strike a few poses. But to create the kind of easy swing you hear on The Wrong Door, the precision and attack of Big Girl, the blend in Bring It On Baby takes talent, focus and a lot of working together. And when you experience it live you discover what a real show can be - wholehearted, full-on, exhausting and unforgettable.<br />
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But what kind of music is it? Well, if you’ll kindly lay aside that list of runners and riders once more, I’ll attempt a brief historical sketch. Ahem! When the great Swing Era ended, in the mid - 1940s, it broke apart and the various bits started growing into styles of their own. One of these dance-hall rhythm and blues, as performed by such names as Lucky Millinder, Buddy Johnson and Louis Jordan, at places like Harlem’s Savoy Ballroom. This, I think, is the root of the Biscuit Boys’ style, although their own distinctive approach has by now developed quite a long way from there.<br />
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The King and the Boys have been around for quite a while, getting on for three decades in fact. But how can that be? Some of them look far too young. Well, it’s like the penknife with two new blades and three new handles. Individual members may change but the band stays the same. Think of Count Basie’s orchestra. Half a century with one tiny break. Only two members lasted the entire course, one of them Basie himself, but you could never mistake it for any other band. In the case of the Biscuit Boys, the King and Bullmoose have been there from the beginning. Changes have taken place, but not often. The latest recruit is dynamic pianist Mighty Matt Foundling, who took over from Crab - Claw Tromans shortly before the 'Hey Puerto Rico' album - the band’s ninth - was recorded. And, just as with the Basie band, details may change but the magic formula remains unchanged.<br />
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One result of being around for a while is that the King and the Boys have built themselves the kind of fan base that aspiring pop stars would kill for. The word ‘fan’ is short for ‘fanatic’, and the last count there were 2,500 people around the world sufficiently fanatical to join the band’s fan club. And if you’re talking about loyalty, how about the fifty - odd members who chartered their own plane to follow the boys to the Cork Jazz Festival?<br />
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Everywhere they go they hook more devotees. They’ve played all over Europe, up as far as Russia. Even more impressively, they’ve stormed across the US, much to the surprise of the natives. As one New York magazine put it: ‘Those who say that swing is a musical form best left to Americans, prepare to be proven wrong. This British combo is bullet proof!’.<br />
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Of course they are! They’re the genuine article, in full working order, dedicated to shaking you up and swinging you into the middle of nest week. They’ve got King Pleasure’s inimitable stogies - and - bourbon voice, they’ve got a roaring band sound that comes at you like the Wabash Cannonball, and above all they’ve got that beat. In the words of the immortal Lord Buckley ‘Rhythm is the key to everything - runs the whole swingin’ thing’.<br />
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Anonymoushttp://www.blogger.com/profile/10066553456122704030noreply@blogger.com0tag:blogger.com,1999:blog-8834201774222292857.post-17881962750373218762014-07-10T18:09:00.002-07:002014-07-12T20:02:01.697-07:00Shortbread Biscuits Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball Photos Images<span style="font-size: large;"><b>Shortbread Biscuits Biography</b></span><br />
Source:- Google.com.pk<br />
<br />
Shortbread is a type of biscuit ("cookie" in American English) which is traditionally made from one part white sugar, two parts butter, and three parts flour (by weight). The use of plain white (wheat) flour is common today, and other ingredients like ground rice or cornflour are sometimes added to alter the texture. Also, modern recipes often deviate from the pure three ingredients by splitting the sugar portion into equal parts granulated sugar and icing sugar (powdered sugar in American English) and many further add a portion of salt.[1]<br />
<br />
Shortbread is so named because of its crumbly texture (from an old meaning of the word short). The cause of this texture is its high fat content, provided by the butter. The short or crumbly texture is a result of the fat inhibiting the formation of long protein (gluten) strands. The related word "shortening" refers to any fat that may be added to produce a "short" (crumbly) texture.[2] Alternatively, the name may be derived from 'shorts', the bran and coarse part of meal. [3]<br />
<br />
Shortbread is different from shortcake, which can be similar to shortbread, but which can be made using vegetable fat instead of butter and always uses a chemical leavening agent such as baking powder, which gives it a different texture.<br />
<br />
Shortbread biscuits are often associated with normal egg-based biscuits, but they hold their shape under pressure, making them ideal for packed meals.<br />
<br />
Contents<br />
<br />
1 Baking procedure<br />
2 Shapes<br />
3 Cultural associations<br />
4 History of shortbread<br />
5 See also<br />
6 References<br />
<br />
Baking procedure<br />
<br />
Shortbread is baked at a low temperature to avoid browning. When cooked, it is nearly white, or a light golden brown. It may be sprinkled with more sugar while cooling. It may even be crumbly before cooled, but will become firmer after cooling.<br />
Shapes<br />
Shortbread fingers<br />
<br />
Shortbread is traditionally formed into one of three shapes: one large circle, which is divided into segments as soon as it is taken out of the oven (petticoat tails, which may have been named from the French petits cotés, a pointed biscuit eaten with wine, or petites gastelles, the old French for little cakes[4]); individual round biscuits (shortbread rounds); or a thick (¾" or 2 cm) oblong slab cut into fingers.<br />
<br />
The stiff dough retains its shape well during cooking. The biscuits are often patterned, usually with the tines of a fork before cooking or with a springerle-type cookie mold (U.S.)/biscuit mould (U.K.). Shortbread is sometimes shaped in hearts and other shapes for special occasions. The classic Girl Scout cookie "Trefoils" are shortbread in the shape of the Girl Scout trefoil logo.<br />
Cultural associations<br />
<br />
Shortbread is generally associated with and originated in Scotland, but due to its popularity it is also made in the remainder of the United Kingdom, and similar biscuits are also made in Denmark, Ireland and Sweden. The Scottish version is the best-known, and Walkers Shortbread Ltd is Scotland's largest food exporter.[5]<br />
<br />
Shortbread was chosen as the United Kingdom's representative for Café Europe during the 2006 Austrian presidency of the European Union.<br />
<br />
Scottish chef John Quigley, of Glasgow's Red Onion, describes shortbread as "the jewel in the crown" of Scottish baking.[6]<br />
History of shortbread<br />
<br />
Shortbread is a classic Scottish dessert that consists of the three basic ingredients which are still commonly used today: flour, sugar, and butter. This dessert resulted from medieval biscuit bread, which was a twice-baked, enriched bread roll dusted with sugar and spices and hardened into a hard, dry, sweetened biscuit called a rusk[citation needed]. Eventually, yeast from the original rusk recipe was replaced by butter, which was becoming more of a staple in Britain and Ireland.<br />
<br />
Although shortbread was prepared during much of the 12th century, the refinement of shortbread is credited to Mary, Queen of Scots in the 16th century[citation needed]. The name of one of the most famous and most traditional forms of shortbread, petticoat tails, may have been named by Queen Mary[citation needed]. This type of shortbread was baked, cut into triangular wedges, and flavored with caraway seeds.<br />
<br />
Shortbread was expensive and reserved as a luxury for special occasions such as Christmas, Hogmanay (Scottish New Year’s Eve), and weddings. In Shetland, it is traditional to break a decorated shortbread cake over the head of a new bride on the entrance of her new house <br />
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Anonymoushttp://www.blogger.com/profile/10066553456122704030noreply@blogger.com0tag:blogger.com,1999:blog-8834201774222292857.post-56123544748647895422014-07-10T10:26:00.000-07:002014-07-12T19:54:33.866-07:00Easter Biscuits Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball Photos Images<span style="font-size: large;"><b>Easter Biscuits Biography </b></span><br />
Source:- Google.com.pk<br />
<br />
Italian Wedding Cookies<br />
Pastissus Traditional Sardinian Cookies<br />
Italian wedding cookies that will make perfect elegant wedding centerpieces for your wedding celebrations.<br />
These dainty decorated Italian cookies are not only absolutely gorgeous to look at… they are a divinity to eat as well!<br />
I love to see cookie recipes with pictures, so if you do too...them you are in for a treat!<br />
Italian Wedding Cookies...<br />
italian wedding cookies<br />
260<br />
One great thing about these elegant Italian wedding cakes, is that you can make them up to ten days before your wedding day.<br />
No freezer, No fridge, just wrap them up well and they will be fine.<br />
These wedding cookies are known as Pastissus pronounced (PAST TEA SUE SUES).<br />
Iced Italian Wedding Cakes...<br />
italian wedding cookies<br />
260<br />
These Italian wedding cookies are made up for all special occasions and 90% of the time they are always homemade.<br />
Finding a cake shop that makes them and really goes to town on the decorations is not easy as they are time consuming .<br />
Your<br />
Wedding Cookies<br />
Share with Everyone!<br />
Your Wonderful Wedding Cookie Creations!<br />
Unique wedding ideas on how to use these Italian cakes are bomboniera (wedding favors), I made them once for my sister-in-laws wedding.<br />
I pain saintly hand painted their names and the date of their wedding on each one, decorated them up to the nines and they were a huge success!<br />
What are these Italian wedding cookies made of…. A delicate sponge made with almond flour encased in a super thin pastry, iced over the top and decorated.<br />
Obviously the finer the decorations the more delicate they are.<br />
Wedding Cookie Recipe<br />
Note this recipe makes about 60 cookies<br />
Utensils<br />
Electric whisk<br />
Bowl<br />
Rolling pin<br />
Metal pastry cases<br />
Baking tray<br />
These pastry cases are just perfect for these cookies.<br />
If you need to buy these cases, there is a set of 36 just remember to half the amounts in the recipe so that you can prepared them all in one go.<br />
For more ideas and selection of ideal tart pans click here.<br />
Ingredients<br />
Italian Pastry Dough<br />
350gr Flour<br />
50gr Lard<br />
3 Whole Eggs<br />
Filling<br />
350gr Almond flour<br />
4 Whole eggs<br />
350gr Sugar<br />
150 gr Flour (Self Raising or Plain flour with a teaspoon of baking powder)<br />
75gr Butter (melted)<br />
1 Lemon rind<br />
1 Tblsp Liquor Sambuca/Millefiori/Strega/Maraschino<br />
Method<br />
Prepare The Italian Pastry Dough<br />
preparing the pastry for wedding cookies<br />
1. Place the flour, eggs and lard in to a bowl or an electric mixer until a well combined dough is achieved.<br />
(N.B.! If the dough seems dry add a few drops of water.)<br />
rollling out the pastry<br />
2. Roll out the dough as thinly as possible<br />
Place a metal pastry case upside down on the rolled out dough and cut into strips a good 1cm wider than the pastry cases.<br />
lining tart pans with thin pastry<br />
3. Take the strips and carefully press into the metal pastry cases<br />
remixing the pastry dough<br />
4. With the help of the palm of your hand gentle press the edges of the pastry cases.<br />
You will find that it will break away with ease.<br />
tips on how to adhere pastry to pan<br />
5. To help you press the rolled out dough well into the cases use a ball of pastry.<br />
a pastry lined tart pan<br />
6. The dough needs to adhere perfectly to the metal cases in order not to form air bubbles when baking.<br />
italian wedding cookies<br />
7. N.B. You will note that when you collect all the cuttings of pastry, it will be dry.<br />
italian wedding cookies<br />
8. Add a few drops of water to until you achieve a ball of dough again.<br />
Repeat the process until you have filled all the pastry cases you need.<br />
. You need to make up a basic royal icing, with egg white and icing sugar.<br />
Then add a few drops of water at a time to make it slightly runnier in order to obtain a smooth surface.<br />
iced wedding cookie with small hand made flower<br />
2. Ice the tops of the wedding cookies., use a small spatula to help you.<br />
Whatever you decide to use to decorate your wedding cookies with now is the time to stick them on.<br />
ready iced cookie left to dry<br />
3. Leave the icing to dry<br />
wedding cookie with piped icing decorations<br />
4. Once the iced surface if dry, run away with your fantasy, pipe and paint your Italian wedding cookies and for a great final touch, a sprinkle of white glitter.<br />
If you decide to make these Italian wedding cakes, please remember one thing; the reason these Italian cakes keep so well is because of the icing. Make sure you cover all the filling well leaving no gaps. This seals the filling, so that no air gets to it maintaining the filling moist.<br />
Find out some unique Italian wedding ideas on how to decorate these Italian cookies.<br />
Whether you need some help with this wedding cookie recipe or whether you would like to show off your wedding cookie photo's, please pop over to Italian Wedding Cookies comments.<br />
Find lots more Italian recipes below : <br />
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Anonymoushttp://www.blogger.com/profile/10066553456122704030noreply@blogger.com0tag:blogger.com,1999:blog-8834201774222292857.post-5743313921384601892014-07-10T09:54:00.000-07:002014-07-12T20:03:56.266-07:00Italian Biscuits Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball Photos Images<span style="font-size: large;"><b>Italian Biscuits Biography</b></span><br />
Source:- Google.com.pk<br />
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Organic biscuits, small tarts, shortbread, snacks and muffins are prepared in artisan way by Quality Bio's staff.<br />
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With more 100 references, the homemade preparation makes the product unique, and let to satisfy customers' specific demands.<br />
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Family-size packages are available as well as single portion packagings for canteens. In the Bio-gourmet range of products you can find elegant cardboards packagings.<br />
Typical cakes of the tradition Art of Italy<br />
<br />
They are prepared following gourmand and healthy recipes, created with ingredients 100% from organic farming, cultivated without chemical substances, pesticides and weed killers, respecting environment and biodiversity. We are suggesting to you first class Italian traditional bakery goods; the best present to offer even to the hardest people to please, and suitable for anybody that cares both for health and for taste and goodness.<br />
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CANESTRELLI are traditional Italian biscuits, shaped like daisies and with the delicate and delicious taste of hazelnuts. COOKIES are tasty plain chocolate chip biscuits that provide a healthy snack without compromising on taste. CANTUCCI, an ancient Tuscan delicacy, are prepared with organic flour, eggs, sugar and almonds. <br />
The packaging is very clean and attractive, easily recognizable and with a picture and position of the products widely studied. The handle makes them perfect for gifts.<br />
Snacks and sandwich biscuits<br />
<br />
Sandwich biscuits with cream, prepared with different flours as wheat, kamut ® and spelt.<br />
<br />
In the Bio-gourmet range of products we find Biskì prepared with kamut® or spelt flour and sweetened with rice syrup, unique in the world; Smeraldini, with Matcha Tea cream and kamut® flour, original and healthy buiscuit for eveyone; Orolatte, with donkey milk cream and spelt flour for a very tasty and unforgettable experience!<br />
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Smeraldini - With Matcha Tea cream: the Matcha Tea is an important Japanese tea belonging to the highest green tea quality selection. It keeps its original characteristics being not fermented: it has the highest amount of antioxidants known so far, it contains lots of vitamins, minerals and fibers and is also rich in amino acids. Joint to the kamut® flour, a very energetic cereal rich in proteins (17%), selenium, zinc, magnesium and in E vitamin –important properties against degenerative desease- it offers a very original and healthy buiscuit for eveyone!<br />
Orolatte - With donkey milk cream: donkey milk was precious also to the ancients, modern studies have shown it is the first food similar in characteristics to the human milk and it is actually sold as a substitute of it. Recommended to all for its high Digestibility and joint to the spelt flour (the Ancient Romans' cereal), rich in fibers and minerals and poor in fats, donkey milk cream will offer you a very tasty and unforgettable experience!<br />
When traveling through Puglia, the “heel of the boot” of Italy, food is everywhere. Beneath majestic olive trees, there are fields of red earth planted with vegetables, and the night air smells like celery. Long expanses of wheat fields produce the local flour used in excellent crusty bread, and then there are the raucous fish markets, teeming with wriggling sea creatures. And we haven’t begun to get to the exquisitely creamy burrata cheese, the oh-so-sweet tomatoes, or the heady Primitivo wine, thus named because it describes your ability to make a sentence after a few glasses. <br />
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On one occasion, while traveling through Puglia with friends, we stopped in a bar inaperitivo of wine & taralli Martina Franca to have an aperitivo, and the waiter asked if we wanted stuzzichini - appetizer snacks – with our drinks. When we said yes, out came bowls of soft bocconcini of mozzarella, plump green olives, oven-baked black olives flecked with hot pepper, bits of salami, tiny one-bite pizzette, pickled lampascioni, sun-dried tomatoes, and crunchy taralli, spiced with fennel seeds and black pepper. <br />
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In other words, a meal for most people. When we commented to the waiter about how this could suffice as dinner, he laughed and said, “Only if you aren’t pugliese.” And so, wanting to fit in with the locals, we headed off to dinner. We found more taralli in the breadbasket at dinner, and they became our addiction during the trip. <br />
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Learning to make taralli will just be one of the many things we’ll be doing on our Pleasures of Puglia culinary tour, but since that is months away, I decided to make a batch at home. You’ll find my complete taralli recipe at the end of this post, but here are the basics:<br />
<br />
Taralli are quite simple to make, with an unleavened dough of flour, salt, extra-virgin olive oil, and white wine. You can leave the dough plain or spice it with fennel seeds or cracked black pepper.<br />
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dough for Taralli from Puglia<br />
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Take walnut-sized pieces of dough and shape into thin ropes about 5 inches (10 cm) long, then bring the ends together to form a ring. It’s okay if they look like a teardrop.<br />
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Taralli dough recipe<br />
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Next, the rings are briefly cooked in a pot of boiling water until they float to the dough for taralli in ring shapesurface, then removed with a slotted spoon and left to cool and dry on a clean cloth. <br />
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Place the taralli on a cookie sheet lined with parchment paper and bake until the taralli are golden brown. Cool on a rack and serve with an aperitivo – drink the rest of that white wine you used to make the dough – or fill a breadbasket and serve at dinner.<br />
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Read more about what we’ll be doing on our Pleasures of Puglia tour. <br />
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Anonymoushttp://www.blogger.com/profile/10066553456122704030noreply@blogger.com0tag:blogger.com,1999:blog-8834201774222292857.post-63640718678883874902014-07-10T04:55:00.001-07:002014-07-12T19:56:46.071-07:00Cheese Biscuits Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball Photos Images<span style="font-size: large;"><b>Cheese Biscuits Biography</b></span><br />
Source:- Google.com.pk<br />
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<span data-iceapc="2" data-iceapw="240" style="margin-left: 5px;"></span>A biscuit /ˈbɪskɨt/ in the United States and parts of Canada, and widely used in popular American English, is a small bread with a firm browned crust and a soft interior. They are made with baking powder or baking soda as a chemical leavening agent rather than yeast. They are similar to British scones or the bannock from the Shetland Isles.<br />
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Biscuits, soda breads, and cornbread, among others, are often referred to collectively as "quick breads," to indicate that they do not need time to rise before baking.<br />
Although the American English and British English use the same word to refer to two distinctly different modern edible foods, early hard biscuits (North American: cookies), were derived from or as a storable version of bread.[3]<br />
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The definitive explanation for these differences in usage is provided by Elizabeth David in English Bread and Yeast Cookery, in the chapter "Yeast Buns and Small Tea Cakes" and section "Soft Biscuits". She writes,<br />
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"It is interesting that these soft biscuits are common to Scotland and Guernsey, and that the term biscuit as applied to a soft product was retained in these places, and in America, whereas in England it has completely died out."[4]<br />
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Early European settlers in the United States brought with them a simple, easy style of cooking, most often based on ground wheat and warmed with gravy.[3]<br />
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The biscuit emerged as a distinct food type in the early 19th century, before the American Civil War. Cooks created a cheap to produce addition for their meals that required no yeast, which was expensive and difficult to store. With no leavening agents except the bitter-tasting pearlash available, beaten biscuits were laboriously beaten and folded to incorporate air into the dough which expanded when heated in the oven causing the biscuit to rise. In eating, the advantage of the biscuit over a slice of bread was that as it was harder, and hence when wiping up gravy it kept its shape and form, creating the popular meal biscuits and gravy.<br />
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In 1875, Alexander P. Ashbourne patented the first biscuit cutter. It consisted of a board to roll the biscuits out on, which was hinged to a metal plate with various biscuit cutter shapes mounted to it.<br />
Later history<br />
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Perhaps these southern chefs had an advantage in creating biscuits. Northern American all-purpose flours, mainly grown in Ohio, Indiana and Illinois, are made from the hard spring wheats, that grow in a cold winter climate. Southern American bleached all-purpose flours, originally grown in the Carolinas, Georgia and Tennessee before national food distribution networks, are made from the soft winter wheat that grows in the warm southern summer. This summer growth results in wheat that has less protein, which is more suited to the creation of quick breads, as well as cookies, cakes and muffins.[5][6]<br />
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Pre-shaped ready-to-bake biscuits can be purchased in supermarkets, in the form of small refrigerated cylindrical segments of dough encased in a cardboard can. These refrigerator biscuits were patented by Ballard and Ballard in 1931.[3]<br />
Cooking<br />
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Biscuits can be prepared for baking in several ways. The dough can be rolled out flat and cut into rounds, which expand when baked into flaky-layered cylinders. If extra liquid is added, the dough's texture changes to resemble stiff pancake batter so that small spoonfuls can be dropped into the baking sheet to produce "drop biscuits," which are more amorphous in texture and shape.<br />
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Large drop biscuits, because of their size and rough exterior texture, are sometimes referred to as "cat head biscuits." A common variation on basic biscuits is "cheese biscuits," made by adding grated Cheddar or American cheese to the basic recipe.[7]<br />
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Home cooks may use refrigerator biscuits for a quicker alternative to rolled or drop biscuits. Refrigerator biscuits can even be cooked over a campfire on a stick.[8]<br />
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A sweet biscuit layered or topped with fruit (typically strawberries), juice-based syrup, and cream is called shortcake. A type of biscuit called an "angel biscuit" contains yeast as well, as do those made with a sourdough starter. In Canada, both sweet and savory are referred to as "biscuits," "baking powder biscuits," or "tea biscuits," although "scone" is also starting to be used.[citation needed]<br />
Usage<br />
Biscuits and gravy<br />
Sausage biscuit<br />
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Biscuits are a long-time staple of Southern U.S. cuisine and are often made with buttermilk. They are traditionally served as a side dish with a meal. As a breakfast item they are often eaten with butter and a sweet condiment such as molasses, light sugarcane syrup, maple syrup, sorghum syrup, honey, or fruit jam or jelly. With other meals they are usually eaten with butter or gravy instead of sweet condiments. However, biscuits and gravy (biscuits covered in country gravy) or biscuits with sausage are usually served for breakfast, sometimes as the main course.<br />
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Biscuits today are ubiquitous throughout the U.S. and feature prominently in many fast food breakfast sandwiches. The biscuit sandwich was introduced primarily through the Hardee's chain of restaurants as an answer to the McDonald's Egg McMuffin.[citation needed] Along with the traditional country ham, Hardee's added sausage, cheese, eggs, steak, and even chicken to the breakfast bread. In addition, biscuits are commonly found as a side dish at American branches of fried chicken restaurants such as Kentucky Fried Chicken, Church's Chicken, Chicken Express, Popeyes Chicken & Biscuits, and Bojangles' Famous Chicken n' Biscuits.<br />
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<br />Anonymoushttp://www.blogger.com/profile/10066553456122704030noreply@blogger.com0tag:blogger.com,1999:blog-8834201774222292857.post-15538004557530844842014-07-10T01:35:00.000-07:002014-07-12T19:58:19.500-07:00Biscuit Recipe Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball Photos Images<span style="font-size: large;"><b>Biscuit Recipe Biography </b></span><br />
Source:- Google.com.pk<br />
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<div data-iceapw="105">
Are you finding <span class="IL_AD" id="IL_AD8">cookies</span> recipes and wish to <span class="IL_AD" id="IL_AD7">make your own</span> tasty cookies? Zaiqa.com Cookies and Biscuits recipes category offers you a wide variety to choose from. <span class="IL_AD" id="IL_AD1">Let it be</span> the yummy <span class="IL_AD" id="IL_AD5">chocolate chip cookies</span> or the amazing zeera biscuits, orange brownie bars or the oaten biscuits recipes, you will get it all. Cookies
can be divided in a few types, depending on the method from which it is
prepared and the dough consistency. Rolled biscuits, drop cookies, bar biscuits and refrigerator cookies are a few basic types. The biscuits can range from being crisp to soft but one thing commonly found in all cookies is the ability to excite your taste buds.</div>
<div data-iceapw="137">
The delectable cookies recipes section offers you a collection of
biscuits prepared from the basic ingredients available at home like
butter, sugar, flour, eggs, <span class="IL_AD" id="IL_AD11">brown sugar</span>, <span class="IL_AD" id="IL_AD10">baking powder</span>
and garnished with things like chocolate chips, peanuts, raisins,
almonds, coconuts and oats. Various cookie cutters, decorative material
and other exciting stuff is easily available in the market which makes
your cookie making experience a lot more fun. Decorating your cookies
and giving them the tempting touch is a favorite part of baking which
you can learn with no trouble by the easy biscuits recipes and cookies
recipes available here. The video tutorials will guide you through the
techniques and tips to make perfect biscuits. Go ahead, search a biscuit
recipe of your choice, decorate your cookies and gift them to your <span class="IL_AD" id="IL_AD3">friends and</span> family to surprise them with your home made cookie ventur</div>
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<h2>
Ingredients for Bombay Bakery Chocolate Cake:</h2>
<ul data-iceapc="7" data-iceapw="19">
<li data-iceapw="3">Butter 8 ounces</li>
<li data-iceapw="3">Caster <span class="IL_AD" id="IL_AD7">sugar</span> 8 ounces</li>
<li data-iceapw="3">Flour 6 ounces</li>
<li data-iceapw="2"><span class="IL_AD" id="IL_AD4">Coco</span> <span class="IL_AD" id="IL_AD8">powder</span> 1 ounce</li>
<li data-iceapw="2"><span class="IL_AD" id="IL_AD3">Baking powder</span> 2 tsp</li>
<li data-iceapw="4">Vanilla essence 1-1/2 tsp</li>
<li data-iceapw="2">Eggs 4</li>
</ul>
<h3>
For Icing:</h3>
<ul data-iceapc="4" data-iceapw="12">
<li data-iceapw="3">Butter 6 ounces</li>
<li data-iceapw="2"><span class="IL_AD" id="IL_AD1">Granulated sugar</span> 6 ounces</li>
<li data-iceapw="3">Eggs 3 beaten</li>
<li data-iceapw="4">Coco powder 2 tbsp</li>
</ul>
<h3>
For Glazed Icing:</h3>
<ul data-iceapc="4" data-iceapw="14">
<li data-iceapw="4">Icing sugar 4 ounce</li>
<li data-iceapw="3">Butter 1 ounce</li>
<li data-iceapw="4">Coco powder 2 tbsp</li>
<li data-iceapw="3">Water 2 tbsp</li>
</ul>
<h2>
Ingredients for Bombay Bakery Coffee Cake:</h2>
<ul data-iceapc="6" data-iceapw="20">
<li data-iceapw="3">Butter 8 ounces</li>
<li data-iceapw="4">Caster sugar 8 ounces</li>
<li data-iceapw="3">Flour 7 ounces</li>
<li data-iceapw="4">Baking powder 2 tsp</li>
<li data-iceapw="4">Vanilla essence 1-1/2 tsp</li>
<li data-iceapw="2">Eggs 4</li>
</ul>
<h3>
For Icing:</h3>
<ul data-iceapc="5" data-iceapw="16">
<li data-iceapw="3">Butter 6 ounces</li>
<li data-iceapw="4">Granulated sugar 6 ounces</li>
<li data-iceapw="3">Eggs 3 beaten</li>
<li data-iceapw="3">Coffee 1 tbsp</li>
<li data-iceapw="3">Water 1 tbsp</li>
</ul>
<h2>
Ingredients for Bombay Bakery Macaroon Cake:</h2>
<ul data-iceapc="7" data-iceapw="24">
<li data-iceapw="3">Butter 8 ounces</li>
<li data-iceapw="4">Caster sugar 8 ounces</li>
<li data-iceapw="3">Flour 5 ounces</li>
<li data-iceapw="4">Baking powder 1 tsp</li>
<li data-iceapw="4">Almonds essence 1-1/2 tsp</li>
<li data-iceapw="2">Eggs 3</li>
<li data-iceapw="4">Almonds ground 1 ounce</li>
</ul>
<h3>
For Topping:</h3>
<ul data-iceapc="4" data-iceapw="14">
<li data-iceapw="3">Egg whites 3</li>
<li data-iceapw="4">Caster sugar 6 ounces</li>
<li data-iceapw="4">Almonds grinded 6 ounce</li>
<li data-iceapw="3">Almonds essence 1/4 <span class="IL_AD" id="IL_AD9">tsp</span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/10066553456122704030noreply@blogger.com0tag:blogger.com,1999:blog-8834201774222292857.post-20235277921054997002014-07-09T05:27:00.002-07:002014-07-12T19:59:29.493-07:00Homemade Biscuits Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball Photos Images<span style="font-size: large;"><b>Homemade Biscuits Biography</b></span><br />
Source:- Google.com.pk <br />
<br />
Biscuits are a quick bread that can be made in a flash. Simple variations on homemade biscuits make them even more delicious<br />
Biscuits<br />
The taste of warm, fresh biscuits is what keeps them a well-loved staple. They can be featured as a breakfast, or as a side for a lunch or dinner. Sweet biscuits can even be used as a dessert. This homemade biscuits recipe is very versatile and simple to make.<br />
<br />
The first step to making good biscuits is to learn a basic recipe. Once a cook is familiar with the basic process of making biscuits, new ingredients can be used to create tasty variations. Try this basic recipe that creates a country biscuit, southern-style.<br />
Homemade Biscuits Recipe<br />
Ingredients<br />
<br />
2 cups of all purpose, unbleached flour<br />
2 ½ tsp baking powder<br />
¾ tsp salt<br />
½ tsp sugar<br />
2/3 cup milk<br />
2/3 cup butter flavored shortening<br />
<br />
Ingredients<br />
2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)<br />
1/4 teaspoon baking soda<br />
1 tablespoon baking powder (use one without aluminum)<br />
1 teaspoon kosher salt or 1 teaspoon salt<br />
6 tablespoons unsalted butter, very cold<br />
1 cup buttermilk (approx<br />
<br />
Combine the dry ingredients in a bowl, or in the bowl of a food processor.<br />
Cut the butter into chunks and cut into the flour until it resembles course meal.<br />
If using a food processor, just pulse a few times until this consistency is achieved.<br />
Add the buttermilk and mix JUST until combined.<br />
If it appears on the dry side, add a bit more buttermilk. It should be very wet.<br />
Turn the dough out onto a floured board.<br />
Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.<br />
Use a round cutter to cut into rounds.<br />
You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.<br />
Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.<br />
If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.<br />
Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.<br />
Do not overbake.<br />
Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.<br />
The dough must be handled as little as possible or you will have tough biscuits.<br />
I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.<br />
You also must pat the dough out with your hands, lightly.<br />
Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.<br />
Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.<br />
When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.<br />
<br />
Mix all the dry ingredients thoroughly in a large bowl.<br />
Add the butter flavored shortening and mix until shortening is well incorporated into the flour. A pastry cutter can be used for this task, as can hand mixing.<br />
Add the milk and mix just until the dough holds together.<br />
Place soft dough onto a lightly floured surface and knead 10 times. The fewer times the dough is kneaded, the softer the biscuit will be.<br />
Roll dough out to ½ inch thickness, and cut into shapes. Circles can be made using the edge of a drinking glass. Squares are easy to cut and work well, too.<br />
Place biscuits on a cookie sheet and bake for 12 min. in a 425 degree oven, or until center is cooked and biscuit appears a light golden brown. Do not overcook.<br />
<br />
Cheddar Biscuit Variation<br />
<br />
Use the basic recipe above, but add a cup of shredded cheddar cheese to the dough right after the shortening is incorporated.<br />
Sweet Cinnamon Biscuits<br />
<br />
Use the basic recipe, but add 3 Tb. of honey, an extra 3 Tb. of flour, 1 tsp. of cinnamon, and ¼ tsp of nutmeg.<br />
Garlic Dill Biscuits<br />
<br />
Again, use the basic recipe, but add 1 ½ tsp of dill weed. For the garlic, either 1 tsp of fresh chopped garlic cloves, or ½ tsp of garlic powder can be used.<br />
Biscuit Condiments<br />
<br />
The classic way to eat soft, southern biscuits is to add butter and/or jam. There are many things, however, that go well with them. While still hot, try adding a sliced of pepper jack cheese in the center. Day old biscuits are delicious when served with either mustard, or dunked in milk. Honey is a tasty accompaniment for a sweet treat. To make the biscuits more of a meal, try them with tuna salad, fried eggs, or chopped turkey.<br />
<br />
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