CERAMIC MOLD COOKIES
For best results, mix your dough by hand. Lightly oil mold and blot with paper towel. Lightly flour mold and re-flour the mold before each cookie but DO NOT re-oil. Press a piece of dough firmly and evenly into the mold. Trim the back of the cookie so it's flush with the mold. Tap the dough from mold and place on a baking sheet in the top third of your oven until nicely browned - about 10 minutes.
Provided by Lois M. Campbell
Yield 72
Number Of Ingredients 7
Steps:
- Thoroughly cream the butter by hand. Add sugar and mix til fluffy. Beat in the egg and then the milk or cream.
- In a separate bowl mix together all the dry ingredients. Stir them into the butter. Knead the dough for just a minute. Chill the dough until firm.
- Preheat oven to 350 degrees F (180 degrees C).
- Form the cookies as directed above. Bake for 10 - 12 minutes or until the edges brown. *Quantity will vary depending on the size of your ceramic molds.
Nutrition Facts : Calories 33.2 calories, Carbohydrate 4.8 g, Cholesterol 6 mg, Fat 1.4 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.8 g, Sodium 18.3 mg, Sugar 2.1 g
GOLD MEDAL™ FLOUR CLASSIC BISCUITS
Whether they're playing simple side dish or starring role, these light and flaky homemade biscuits are an inexpensive and easy way to serve up some classic comfort at the table. This basic biscuit recipe made with quality Gold Medal™ flour can be ready to serve in less than 30 minutes, with no proving required. While these classic biscuits are right at home as part of a breakfast or brunch spread, there are many more ways you can enjoy them: swap them for dinner rolls for your next supper, serve them with a hearty soup or stew at lunchtime or stuff them with sliced deli meat and melty cheese for a tasty snack.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 12
Number Of Ingredients 6
Steps:
- Heat the oven to 450°F. In a medium bowl, stir the flour, sugar, baking powder and salt until mixed. Cut in the shortening using a pastry blender or fork, until mixture looks like fine crumbs. Stir in the milk until mixture forms a soft dough and leaves the side of the bowl (dough will be soft and sticky).
- Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth.
- On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick.
- Before cutting each biscuit, dip a 2 1/2-inch round cutter into flour to lightly coat it so it will cut cleanly through the dough without sticking. To cut, push the cutter straight down through the dough without twisting or turning. Cut the biscuits as close together as possible. On an ungreased cookie sheet, place biscuits about 1 inch apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides.
- Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 190, Carbohydrate 22 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Biscuit, Sodium 460 mg, Sugar 2 g, TransFat 0 g
MOLDY BISCUITS
Ok, I'll admit that I'm on a Halloween binge and having a bunch of fun! These aren't realy moldy. For regular biscuits just leave out the coloring.
Provided by Annacia
Categories Breads
Time 22m
Yield 12 biscuits
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F
- Sauté the scallions in 3 tablespoons butter until they are soft. Set the scallions aside and let cool.
- Sift the flour, baking soda, and salt into a large mixing bowl. Cut the 1/2 cup butter into small pieces and cut it into the dry ingredients until the mixture resembles coarse crumbs.
- In a small bowl mix together the 3/4 cup buttermilk and the green food coloring, until it is a very dark shade of green.
- Make a well in the center of the flour mixture, and add the scallions and the green buttermilk.
- Mix until a very sticky dough just holds together.
- Turn out onto a floured surface and knead 20 times.
- Pat out until 1/2 inch thick.
- Cut with a 2 inch cutter. Place biscuits on a baking sheet about 3 inches apart.
- Mix the melted butter and buttermilk and brush on the biscuits.
- Bake for 12-15 minutes until golden brown.
Nutrition Facts : Calories 185.6, Fat 11.9, SaturatedFat 7.4, Cholesterol 31.2, Sodium 340.1, Carbohydrate 17.2, Fiber 0.6, Sugar 0.9, Protein 2.9
EASY BISCUIT MUFFINS
These simple biscuits are made with readily available ingredients-you'd never know there's mayonnaise in them! If you adapt this recipe for jumbo-sized muffin tins, be sure to give them a little more baking time. -Taryn Ellis, Wyoming, Michigan
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Whisk together first 4 ingredients. In another bowl, whisk milk and mayonnaise until blended; add to dry ingredients, stirring just until moistened (batter will be thick)., Spoon 1/4 cup mixture into each of 12 greased or paper-lined muffin cups. Bake until golden brown, 25-30 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 194 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 417mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
SUGAR COOKIES FOR CERAMIC COOKIE MOLDS
I have several cute ceramic cookie molds that you use to bake in. They take a special dough that can stand up to being released from the molds. This recipe came in a cookie book that came with one of the molds. The serving size depends on your molds. I will put 12 for the purpose of this recipe.
Provided by Pam-I-Am
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- With an electric mixer, cream the butter and sugar together until they are fluffy. Beat in the egg and the milk/cream.
- Add vanilla. Add in the flour and salt at this point. Remove dough from the bowl onto a lightly floured surface.
- Knead dough briefly (not too long or it will be a tough cookie) and form into a ball. Wrap with plastic and chill in the refrigerator for about 30 minutes (or you can quick chill in the freezer for about 10).
- While dough is chilling, preheat the oven for 350°F Take your mold and lightly brush oil on the baking surface of the cookie molds. Flour the mold(s) and tap out excess flour.
- Take a piece of dough and starting at one side, press it firmly into the mold, adding more dough as needed. Be sure to level the back of the cookie.
- Now, turn your mold over and strike it a couple of times to release the cookie. The cookie should come right out. Repeat the flour dusting of the mold before molding another cookie. (do not use oil again).
- Place the formed cookie on a baking sheet with detail side up and bake in the top 3rd of your oven. This helps highlight the nice detail of the cookie. Bake for about 10 to 12 minutes.
- HELPFUL HINTS.
- Don't be timid about striking the mold on a cutting board; it will not break if you hold it upright while striking it on its edge.
- If the cookie does not release, you have used too much oil. Clean the mold with a stiff dry brush, re-flour, but don't re-oil, and try again.
- If your cookies are puffing up and losing detail, use a smaller egg. If they are spreading out and losing detail, use less sugar.
- Chill the cookie mold as well to ease in the release of the cookie.
- If you are using a mold with multiple sections like the one in the photo, do one cookie section at at time - not the whole mold.
Nutrition Facts : Calories 209.4, Fat 8.4, SaturatedFat 5, Cholesterol 38.1, Sodium 126, Carbohydrate 30.5, Fiber 0.6, Sugar 12.6, Protein 3.1
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