Boo Boo Biscuits Recipes

BO-BERRY BISCUITS RECIPE

Steps:

• Directions:.
• One hour before baking take take butter and place in freezer.
• Preheat oven to 450°F Mix salt, sugar, flour, and baking powder in a bowl. Sift if desired. Add the super cold milk into dry ingredients and mix. As dough begins to form take each tablespoon of hardened solidified butter and break chunks off and spread evenly over dough. Fold dough, and knead -- repeat until all butter is spread in chunks evenly throughout dough. Move dough to floured cutting board and roll flat to about ¼ - ½ thick (or to desired thickness) and cut approximately 6 BoBerry Biscuits with a biscuit or cookie cutter. If you notice the butter start to melt (hot kitchen) during this process it may be necessary to return the dough to the freezer for 10-15 minutes. Do not exceed 20, as the baking powder's 1st stage may become inactive past that. Place in oven and bake for about 7-12 minutes.
• Melt 1 tablespoon of low-fat butter in the microwave, and paint finished biscuits with pastry brush.
• Mix glaze ingredients in a bowl, and drizzle over BoBerry Biscuits with a fork.

BO BO BALLS

Steps:

• oil for frying.
• Mix the pork, green onion, egg and flour and mix well.
• Form into meat balls and roll in the soya sauce.
• Cook at a medium low heat in a non-stick pan adding additional soya sauce to prevent from sticking.
• When the meatballs are cooked roll them in flour.
• Heat the oil for deep fat frying.
• Make the batter by mixing the flour, egg, baking powder and oil and adding enough milk to make the batter a medium texture (not too thick, not too runny, don't worry if it's a bit lumpy).
• Sorry, I never bother to measure this.
• Dip the meatballs in the batter and cook in the hot fat until a medium golden color.
• Drain on a plate covered with paper towel.
• Stick with a toothpick.
• These are good served with a dipping sauce such as sweet and sour, plum, soya, or honey and garlic, (or a choice).
• Makes a nice appetizer.

BOO CUPS

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in half each of the COOL WHIP and cookie crumbs.
• Spoon 1 Tbsp. of the remaining crumbs into each of 15 (6-oz.) plastic cups. Cover with layers of pudding mixture and remaining crumbs.
• Drop remaining COOL WHIP by spoonfuls onto desserts to resemble ghosts. Add chocolate chips for the eyes.

BOO! COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy; add almond paste. Beat in the egg, milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Insert skewers or sticks. Bake at 375° for 7-8 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool., In a large bowl, whisk confectioners' sugar and milk. Gently spread icing over cooled cookies; allow to dry completely. Tint remaining icing with food coloring. Decorate as desired; allow icing to dry.