Subj : Re: Biscuits was: Olives
To : Shawn Highfield
From : Dave Drum
Date : Sat Feb 01 2025 10:29:00
-=> Shawn Highfield wrote to Dave Drum <=-
DD> I'm a pretty good cook if I do say it my own self. But my biscuits
DD> all resemble hockey pucka. Or, if they're big - curling stones. I
DD> Pillsbury or house brand in a can. Or Hardee's who have the best fats
DD> food biscuits.
SH> You must be over mixing them? I make GF biscuits, breads, buns, etc.
SH> I haven't made a puck in a few years now. :)
Very well vould be. But cooking for one (mostly) I find that the Pillsbury
Dough Boy's biscuits in a tube are a lot easier and less messy.
DD> I have posted it more than once. Bv)= I'm pretty proud of it.
Made a batch of that tortellini soup recipe I posted the other day for
my niece who (over)fed me on both Thanksgiving and Christmas ... and
delivered so I didn't have to stir my stumps. From her reaction and her
mother (my S-I-L) whinging "Where's mine?" I think it's a keeper.
SH> I'm quite sure I've made it. I asked Andrea but I didn't tell her, but
SH> she says I did make potato soup once. :)
SH> FIL isn't feeling well so tomorrow I've been tasked to make Lentil soup
SH> which is his favorite. I don't have a recipe, but I will try to write
SH> down what I add tomorrow and write one up.
DD> Title: Gluten Free Soda Biscuits
SH> This is pretty much the same as the ones I make. I normally just use
SH> buttermilk or cream and don't use the sour cream. It's too expensive
SH> to use in a bread.
DD> NOTES: I strongly recommend Gluten Free Mama's Almond
DD> Flour blend or Cup4Cup for this recipe, we have tried
SH> I use a combo of almond (kirkland) and the kirkland gluten free AP.
SH> That seems to be the mix that works best for us.
That note, of course, was from the recipe's author. I'm sort of colour-
blind in the range of GF flours.
I do like mucking about with unusual breads. Mostly using my bread
machine's "Dough" cycle and baking in the oven. Been mulling getting
into sourdough ... but, at 82 a lot of my ambition and get-up-and-go
had got-up-and -went. Bv)= Unless you are baking a lot sourdough is
a *lot* of maintenance. and i've got enough learning experiences lined
up to last the rest of my days. Bv)=
I'm making this for a Birthday/Groun dhog Day party at work tomorrow.
You can make the thing GF by subbing Bob's Rad Mill GF Mix for the
Drunken Hines or Betty Crocker Mix.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Death By Chocolate Bundt Cake
Categories: Cakes, Desserts, Chocolate, Dairy
Yield: 12 Slices
15 1/2 oz Box Devils Food Cake mix
3 7/8 oz Box instant chocolate
- pudding mix
1/2 c Water
1/2 c Oil
4 lg Eggs
1 c Dairy sour cream
12 oz Bag Chocolate Chips
Chocolate syrup; garnish
Powdered sugar; garnish
Shortening & flour for pan
Combine cake mix, pudding mix, water, oil, eggs and sour
cream. Whisk until well combined and there are no dry
clumps. Add in your chocolate chips and mix until just
combined.
Grease your bundt pan well. A thin layer of shortening
or Pam and a dusting of A-P flour. Properly greasing
the pan is eritical to easily removing your cake from
the pan intact, as well as not burning the outer edge
of your cake, don't skip this step!
Pour the cake batter into greased bunt pan. Bake @
375ºF/190ºCfor 45-50 minutes. When cake is done, a
toothpick or fork will come out mostly clean.
Leave in pan until completely cooled. After plating
cake, drizzle with chocolate syrup and a dash of
powdered sugar to garnish!
UDD NOTE: If you wish garnish each slice with a nice
Maraschino cherry impaled with a cocktail skewer (a
plastic sword or fancy toothpick). Makes a nice looking
presentation even if your guests do not care for the
cherries.
Uncle Dirty Dave's Kitchen
MMMMM
... Wall to wall women and twice as many breasts. Lovely!
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
