KICHEL (JEWISH BOW TIE COOKIES)
Steps:
- In a small bowl, mix flour, 2 teaspoons sugar, baking powder, and salt. Set aside.
- In mixer with paddle attachment, combine eggs, egg yolk, oil and vanilla. Mix on low speed until fully combined, 30-60 seconds. With mixer on low speed, slowly add the dry ingredients in three stages until fully combined. You may have to stop to scrape down the sides of the bowl a few times. Continue beating for 15-20 minutes to develop the gluten, stopping every 5 minutes or so to scrape down the sides of the bowl. The dough will be very sticky.
- Cover the bowl with plastic wrap and allow the dough to rest for 30 minutes.
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Liberally spread approximately ¼ cup sugar on parchment paper set on countertop. (You can do this directly on the countertop, but it makes for a much easier cleanup to do it on parchment paper.) Use a rubber spatula or bowl scraper to scoop the sticky dough onto the top of the sugar. Liberally spread an additional ¼ cup of sugar on top of the mound of dough. Roll dough to approximately ¼ inch thick, using a bench scraper to guide the dough to create and maintain a rectangle, approximately 7 inches by 12 inches. Continue to coat the dough using as much of the remaining sugar as necessary (top and bottom) while rolling out the dough.
- With a pizza cutter or a knife, cut rectangles, 1 inch by 2 inches. (Make 1 inch cuts along the side of the dough that is 7 inches, and make 2 inch cuts along the side of the dough that is 12 inches.) Twist each rectangle in the middle. Place on prepared baking sheet, 2 inches apart from each other. Bake 25-30 minutes until the edges and bottoms are deep golden brown. Allow to cool completely, leaving them out at room temperature for several hours.
Nutrition Facts : Calories 62 kcal, Carbohydrate 9 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 19 mg, Sodium 45 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
QUICK BISCUIT KICHEL
Kichel is a Jewish cookie usually made with eggs, flour, sugar. I found this recipe in the Philadelphia Jewish Exponent in an article about South African Jewish Life. The recipe is a short cut recipe using won-ton wrappers and is very good. Apparently South African Jews use these as an accompanionment to chopped herring(which I do love), but I serve these with coffee or tea as a delicious snack. I am posting the recipe as printed in the paper.
Provided by mandabears
Categories European
Time 13m
Yield 12 pieces
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees.
- Place a piece of parchment over the slotted top of a broiler pan.
- Arrange won ton wraps on the parchment paper.
- Sprinkle a small amount of sugar over each wrap.
- Place in the oven and bake for 5 to 8 minutes or until wraps brown a bit, particularly on the edges.
- Wraps should feel firm, not flimsy.
- Move to a plate and cool to room temperature.
- Serve as a cracker with chopped herring.
- Biscuit Kichel can stored in an airtight container for up to 1 week.
Nutrition Facts : Calories 24, Fat 0.1, Cholesterol 0.7, Sodium 45.8, Carbohydrate 4.8, Fiber 0.1, Sugar 0.2, Protein 0.8
QUICK BISCUITS
Provided by Food Network
Categories side-dish
Time 1h50m
Yield 18 to 20 biscuits
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- To the bowl of a food processor, add the flour, sugar, baking powder, salt, and baking soda. Pulse until combined. Add the butter pieces and process until mixture resembles fine meal. With the machine running, add buttermilk and process just until dough comes together.
- Turn dough out onto a board and knead briefly; do not overwork dough, or biscuits will be tough. With a rolling pin, roll dough out to a 1-inch thickness. Flour a 1-inch round cutter, and then cut out biscuits and transfer to a sheet pan. Refrigerate for 1 hour, or up to 24 hours. Brush tops of biscuits with milk. Bake for about 30 minutes, or until lightly golden on top.
QUICK BISCUITS
These biscuits make a satisfying accompaniment to any meal. I never made biscuits until I tried this two-ingredient recipe, now my husband wants them all the time! -Diane Hixon, Niceville, Florida
Provided by Taste of Home
Time 25m
Yield 8 biscuits.
Number Of Ingredients 2
Steps:
- In a large bowl, combine the flour and cream. Turn out onto a lightly floured surface; knead for 5 minutes or until no longer sticky. Roll dough to a 1/2-in. thickness. Cut into 2-1/2-in. biscuits. , Place in a large ungreased cast-iron or other ovenproof skillet. Bake at 450° until golden brown, 8-10 minutes.
Nutrition Facts : Calories 213 calories, Fat 11g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 381mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
BASIC BISCUITS
This is a basic biscuit recipe with baking powder used as the leavening. They're easy to make and go with almost any meal.
Provided by lenihan5
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
- Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
- Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
- Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.
Nutrition Facts : Calories 191.3 calories, Carbohydrate 20.2 g, Cholesterol 1.5 mg, Fat 10.9 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 225 mg, Sugar 0.9 g
EASY BISCUITS
Whip up this buttery, easy biscuit recipe to serve with breakfast or dinner. The dough is very simple to work with, so there's no need to roll with a rolling pin; just pat to the right thickness. — Taste of Home Test Kitchen
Provided by Taste of Home
Time 25m
Yield 15 biscuits.
Number Of Ingredients 5
Steps:
- Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.
Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 437mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
EASY BISCUITS
This three-ingredient recipe gets biscuits on your table in a quick and easy manner for when you need biscuits now!
Provided by Brenda
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 12
Number Of Ingredients 3
Steps:
- Combine and mix ingredients together. Pour out on floured waxed paper. Pat the dough out with your hands until dough is not sticky (add a little flour if necessary). Fold double. Cut biscuits with a biscuit cutter.
- Bake on a cookie sheet at 425 degrees F (220 degrees C) for 20-25 minutes.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 18.3 g, Cholesterol 1.6 mg, Fat 13.4 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 3.5 g, Sodium 306 mg, Sugar 1 g
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