Southern Biscuits Yield: 12 Biscuits 2 cups Self-Rising Soft Wheat Flour * 1/4 cup vegetable shortening 2/3 to 3/4 cup milk (or buttermilk) Preheat Oven: 450° Place flour in mixing bowl. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Blend in just enough milk with fork until dough leaves sides of bowl. Turn dough onto lightly floured surface. Knead gently 10 to 12 strokes. Roll out dough 1/2-inch thick. Cut with 2-inch biscuit cutter dipping cutter into flour between cuts. Press cutter straight down without twisting for straight-sided, evenly shaped biscuits. Place biscuits on ungreased baking sheet 1 inch apart for crusty biscuits or with sides almost touching for soft-sided biscuits. Bake for 8 to 10 minutes until golden brown. *Use soft wheat flour (Like White Lily Flour), never use bread flour. Solid vegetable shortening, like Crisco makes the tenderest biscuits but vegetable oil can be used. Don't over knead dough or biscuits will be tough. Biscuit-making was/is a southern tradition. Many southern women still "roll" biscuits in their hand. This is an art in itself and takes some practice. Start with the above ingredients. Cut the shortening into the flour with a pastry cutter or a fork. (Can also be done with fingers but be warned, it's quite messy). Add the milk until a soft ball forms. Dough should be formed into a ball but not wet. Knead a few times in flour. Pinch off a small lump of dough with floured hands. Place in palm of one hand. Roll gentle with the other hand, cupped gently over dough. Use sight pressure and roll dough as though it's very fragile. When wrinkles are removed place in greased pan and pat slightly with fingers. Continue until all dough is used. Do not roll more than necessary as it will make the biscuits tough. A few wrinkles on the bottom is okay. A little practice will produce light, tender biscuits. Enjoy! --------------------------------------------------------------------- Sweet Potato Cake Freezes well unfrosted Yield: 1 (3-layer) cake Oven: 350° 25-30 minutes 1 1/2 cups cooking oil 2 cups sugar 4 eggs, separated 2 1/2 cups sifted flour 3 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/3 cup water 1 1/2 cups grated raw sweet potatoes 1 cup chopped nuts 1 teaspoon vanilla extract Combine cooking oil and sugar and beat until smooth. Add egg yolks one at a time. Sift dry ingredients and add to first mixture alternately with water, beating well after each addition. Stir in potatoes, nuts and vanilla extract. Fold stiffly beaten egg whites into mixture. Pour batter into 3 greased and floured 8-inch cake pans. Bake for 25 to 30 minutes. Cool and frost. Frosting: 1 (13-ounce) can evaporated milk 1 cup sugar 3 egg yolks 1 stick margarine 1 teaspoon vanilla extract 1 1/3 cups flaked coconut Combine milk, sugar, egg yolks, margarine, and vanilla extract in a saucepan. Cook over medium heat about 12 minutes, stirring constantly until mixture thickens. Remove from heat and add coconut. Beat until cool and of a spreading consistency.
a small request. wherever possible please also mention source of the recipe. this will avoid IL facing copyright issues. Latha
