|Harvest of the Cold Months|
|by Elizabeth David|
Elizabeth David's social history of ice starts in 17th-century Italy, and Florence in particular.
1 - 10 of 229 for make homemade shortening
Preheat oven to ... powder. Cut in shortening using a pastry ... peaches are cooked and top is golden. Serve warm with vanilla ice cream or whipped cream.
Mix this biscuit ... biscuits up, the shortening may be reduced ... another tbsp. biscuit mix; if batter is too thick, add another tbsp. milk or water.
Makes 8 or 9-inch ... to recipe being used. Tip: Look for 0 Trans Fat Crisco or Vegetable Shortening. May use half butter and half shortening combination.
Combine and simmer over low heat 1 hour, stirring occasionally. Cook ground meat (1 1/2 pounds) with salt until no longer pink. Drain, spoon tomato ...
Combine first 5 ... well. Cut in shortening until crumbly. Store ... mix in bowl. Make well in center. ... oven for 12 to 15 minutes. Yield: 12 muffins.
Sift flour and ... bowl. Cut in shortening until mixture is ... about 6 weeks. Makes 13 cups. To ... off. Use 3 cups of mix to 2/3 cup milk for biscuits.
Have all ingredients at room temperature. Dissolve yeast in warm water. Add all ingredients except flour. Add flour, bit at a time, until good ...
Using large container, mix all ingredients together. Blend shortening into dry mixture ... container at room temperature. Makes 25 cups. Will keep 4-6 months.
Add enough water (or milk) to make a stiff dough. ... Pinch off biscuits or cut them out with a round cutter. Bake in 350 degree oven until golden brown.
Into extremely large ... the flour, add shortening, remaining flour, ... to 6 months. Makes 15 cups. Note: ... greased pans at 350°F for 25 to 30 minutes.
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