The best thing is as a prepper, I have 100% of the ingredients stored. I was noticing though I only have one pastry blender. Living on the farm, away from a quick trip to the grocery store, I am saving lots of money cooking again
We didn't have the Food Network when I was a child, my little treasured cookbook is still with me and is over 50 years old. Pretty amazing to me.
Flaky Butter Biscuits
2 C. sifted flour
4 t. baking powder
1 t. salt
1/4 C. soft butter
2/3 C. milk
1. Turn on the oven and set at 425 degrees.
2. Sift the flour, add baking powder and salt and sift again into a mixing bowl.
3. Add the butter to the flour mixture. Cut in the butter with a pastry blender of 2 knives. Continue blending until mixture looks like course crumbs.
4. When well-mixed, add the milk all at once. Stir with a fork just til the dough follows the fork around the bowl. Don't stir too much as it will make the biscuits tough.
5. Sprinkle a little flour on a board and rolling pin. Dust hands with flour and knead the dough about 10 times.
6. Roll out the dough until it is about 1/2 inch thick. Cut with a biscuit cutter, or a glass or I actually used a ring from my canning jars.
7. Place biscuits on a lightly greased baking sheet.
8. Bake at 425 degrees for about 12 minutes or until golden brown.
Here is that commercial.
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How cool is that! The sugar company should do that again (doesn't Imperial still exist?) to get more kids into cooking. BTW, do you have any good ideas of how to bake outside with wood or charcoal, you know, for when the grid goes down?ReplyDelete
Not recipe wise. How about you?Delete
Imperial has gramma's recipe book capability to download, free, along with other years, too. Just go to their website, which I found by using google.Delete
I know you always cap your water with a lid, always vent your cans when you wedge them in the embers, and you can make some wicked biscuits in a cast iron with foil wrapped over the top to keep the ash from landing on them… LOLDelete
Just be sure the pan is up high enough that you aren’t burning them.
If the fire is embers and you have a Dutch oven with a flat, recessed lid, you can even top it with hot rocks and a small shovel full of hot embers to heat them (or a full chicken) all the way around.
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Ohhh I miss sending out for little cookbooks!ReplyDelete
Our family place (nicknamed The Hermitage) has lost my Daddie’s old stove, but we found a gleaming wood/propane stove (Wedgewood or Crestwood brand, I think?) that fit the bill perfectly! My uncle is working on the how-to of installing a smokestack, and my aunt is wondering if we should just go ahead and get a cheap, regular little stove for now, since they’re both getting on in years. I told them it’s up to them, I think we should keep the Wedgewood on prop if we go with something modern for now, just in case. Meantime, my uncle will set up the smokestack through the attic/crawl space so it’ll be ready for future generations if it isn’t needed till then.
And to think, I found you because I was looking for people who had experience with the Formex coop! My rescue pullets and purchased chicks are quickly outgrowing their current accommodations, and I would rather buy something safe that lasts, than make something slap-dash that we end up having to replace or rebuild.
Whoops! Meant to add a link to a stove similar in looks to ours: http://utahfirearmclassifieds.com/wood-and-propane-stove.html/wood-and-propane-stove-2018-wood-cook-stove-small-wood-stovesReplyDelete