EASY CHEESY BISCUITS
These light and crispy cheese biscuits are so simple to make. The perfect snack that all the family will enjoy.
Provided by cemiddlebrook
Time 25m
Yield Makes Biscuits
Number Of Ingredients 4
Steps:
- Preheat the oven to 170C/fan 150C/gas 5.
- Mix all the ingredients together in a mixing bowl using your hands until a dough is formed.
- Roll out the dough to a thickness of 5mm. Then use a cutter to cut out the biscuits.
- Place the biscuits onto a floured baking tray and bake in the oven for 10-15 minutes or until golden and crispy.
BEST STOP CRACKLIN
Provided by Food Network
Time 2h25m
Yield about 7 pounds
Number Of Ingredients 3
Steps:
- Fill a cast-iron pot halfway with oil and heat over medium heat until the oil reaches 350 degrees F.
- Add the pork belly to the oil and cook, stirring constantly, until golden brown and the skins begin to float, crack and pop, about 1 hour. Drain on a sheet tray lined with paper towel and allow to cool for 30 minutes.
- Again, heat the oil to 350 degrees F and fry a second time, stirring occasionally, until the cracklings are crisp and golden, 10 to 12 minutes. Drain on a sheet tray lined with paper towel. Sprinkle liberally with Cajun seasoning.
- Allow to cool slightly and serve.
LEMON CRINKLE COOKIES
These cookies are bright with sweet lemony flavor, thanks to plenty of lemon zest, lemon juice and a generous coating of confectioners' sugar. The key to success with these cookies is chilling the dough before rolling it into balls. This helps slow down the spreading, giving the tops a chance to crinkle and crack during baking. Tossing the chilled dough balls in granulated sugar before coating in confectioners' sugar also helps the coating adhere, so the cookies are sweet and crunchy on the outside and soft and chewy inside.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Whisk together the flour, baking powder and salt in a medium bowl.
- Beat 1 cup of the granulated sugar and the butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
- Add the egg and beat until incorporated. Add the lemon zest, lemon juice and food coloring if using and beat until incorporated. Reduce the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
- Line 2 baking sheets with parchment. Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the granulated sugar, then in the confectioners' sugar, coating it generously and thoroughly. Arrange the balls about 1 inch apart on the prepared baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
- Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
CRINKLES
Steps:
- Melt chocolate over low heat. Remove from heat and add cooking oil and granulated sugar.
- Add one egg at a time, mixing well.
- Add vanilla, flour, baking powder and salt; mixing well after each additional ingredient.
- Chill for several hours or overnight.
- Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
- Roll dough into balls about 1/2 inch in diameter. Roll balls in powdered sugar. Place about 2 inches apart on cookie sheets. Bake 10 to 12 minutes.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 31.2 g, Cholesterol 31 mg, Fat 8 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 2.4 g, Sodium 102.2 mg, Sugar 21.7 g
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