Catseyes Recipes

CATHEAD BISCUITS

Cathead Biscuits image

The recipe for these extra-large biscuits comes from Virginia Willis, the author of "Secrets of the Southern Table." A phrase her grandfather once used, the name indicates that it's a biscuit as big as a cat's head. Each one is golden brown and slightly crisp on the outside, with a light, airy interior.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Yield Makes about 9

Number Of Ingredients 5

Ingredients

4 cups White Lily or other Southern all-purpose flour, or cake flour (not self-rising), plus more for rolling
2 tablespoons baking powder
2 teaspoons fine sea salt
8 tablespoons (1/2 cup) cold unsalted butter, cut into cubes and chilled
2 cups buttermilk

Steps:

Preheat oven to 500 degrees. Line a baking sheet with a silicone baking mat. (You can also bake the biscuits on an ungreased baking sheet.)
In a bowl, combine flour, baking powder, and salt. Using a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal. Pour in buttermilk and mix until just barely combined. It will be a shaggy mass. (Alternatively, you can mix the dough in a food processor: Pulse to combine flour, baking powder, and salt. Add butter and pulse until it resembles coarse meal. Pour in buttermilk through feed tube and pulse until just barely combined.)
Turn shaggy mass out onto a lightly floured surface. Knead lightly, using the heel of your hand to compress and push dough away from you, then fold it back over itself. Give dough a small turn and repeat four or five times. (You want to just barely activate the gluten, not overwork it.)
Using a lightly floured rolling pin, roll out dough 1 inch thick. Using a 3 1/2-inch round cutter dipped in flour, cut out rounds (press cutter straight down without twisting so biscuits will rise evenly when baked).
Place biscuits on prepared sheet. (If biscuits are baked close together, sides will be tender. If biscuits are baked farther apart, sides will be crisp.)
Reroll scraps once. Do not simply roll them into a ball; this will create a knot of gluten strands. Instead, place the pieces one on top of the other in layers, then roll out dough and cut out more rounds.
Bake until golden brown, 10 to 12 minutes. Transfer to a rack to cool just slightly. Serve warm.

EASY HOMEMADE CAT FOOD WITH CHICKEN AND RICE

Easy Homemade Cat Food with Chicken and Rice image

Here's our easy-to-cook recipe of homemade cat food with chicken and rice! This recipe produces cat food that your kitty will love.

Provided by Nicole Cosgrove

Categories Main Course

Time 10m

Number Of Ingredients 5

Ingredients

3 oz baked dark chicken meat
1/4 cup boiled white rice
1/4 cup boiled potato
1 teaspoon olive oil
⅛ teaspoon Rx Vitamins Nutritional Support

Steps:

Mix all these ingredients together and the meal is ready.
Store the leftovers in your airtight container in the refrigerator.

Nutrition Facts : Calories 100 kcal, ServingSize 1 serving

CATS' TONGUES (COOKIES)

Cats' Tongues (Cookies) image

Basic cookies that can be turned into gorgeous fancy treats by filling with jam or chocolate or dipping into chocolate...or both :)

Provided by Karen..

Categories Dessert

Time 32m

Yield 72 single cookies

Number Of Ingredients 5

Ingredients

1/2 cup butter, softened
1/2 cup white sugar
3 egg whites
1 1/2 cups flour
1 1/2 teaspoons vanilla extract

Steps:

Preheat oven to 400*.
Lightly grease baking sheets.
Cream butter and sugar together.
Add egg whites, one at a time, mixing well after each.
Add flour and then vanilla, mixing well.
If dough seems to soft, add a bit more flour.
Force through a pastry bag or cookie press fitted with a medium star tip onto baking sheets, making cookies about 3 inches long.
Bake for 10 minutes or until lightly browned.
Cool on wire racks completely.
If desired, make sandwich cookies by spreading with jam or melted chocolate, or be truly decadent by making jam filled sandwich cookies and then dipping in chocolate!

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