Fluffy Whole Wheat Biscuits
1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
1 tablespoons sugar
1/2 teaspoon salt
1/4 cup cold butter, cubed
1 cup milk
In a medium bowl, combine flours, baking powder, sugar, and salt; mix well. Cut in the butter until mixture resembles coarse crumbs. Stir in milk just until moistened.
Turn out onto a lightly floured surface; knead gently 8 to 10 times. Roll to 3/4 inch thickness, cut with a 2 1/2 inch biscuit cutter and place on an ungreased baking sheet. Bake at 450º for 10-12 minutes or until lightly browned. Serve warm. Yield: l dozen
Apple Slab Pie
2-1/2 cups flour
1 teaspoon salt
1 cup cold butter, cut into cubes
1 egg, separated
2/3 cup cold water
1 cup cornflakes cereal
8 apples, peeled, cored, and sliced (10 cups)
3/4 cup white sugar
2 teaspoons cinnamon
Glaze: 1/2 cup powdered sugar 1 tablespoon milk
1/2 teaspoon almond extract
Preheat oven to 375º. Stir together flour and salt. With a pastry blender or 2 butter knives, cut in butter until mixture resembles coarse crumbs. Beat egg white in a small bowl until frothy and set aside. Beat egg yolk in a cup; stir in cold water until combined. With a fork, gradually stir egg yolk mixture into flour mixture until dough can be packed into a ball. Divide ball into 2 equal pieces.
On a lightly floured surface, roll half of dough into a 10 x 14 inch rectangle. Fold in half crosswise, transfer to a 9 x 13 inch pan, and unfold, arranging dough to cover pan bottom and pressing it to extend about l inch up sides. Scatter cornflakes evenly over dough, top with apple slices and sprinkle with sugar and cinnamon.
Roll remaining dough into a 9 x 13 rectangle. Lay dough over filling, tucking edges along pan sides. Brush top with beaten egg white. Bake until top is golden brown and apples are tender, about 1 hour and 5 minutes.
Make Glaze: Beat powdered sugar with milk and almond extract until smooth. Brush over warm crust. Cool completely (about 2 hours) before cutting into 24 pieces. (These can be made made up to 2 days ahead and chilled, covered.
Hot Chicken Casserole
3 cups cubed cooked chicken breast
2 cups mayonnaise
1 can condensed cream of chicken soup, undiluted
2 celery ribs, finely chopped
2 cups cooked rice
1 can (8 ounces) sliced water chestnuts
1 teaspoon grated onion
1 teaspoon lemon juice
Topping:
1/2 cup slivered almonds
1/2 cup butter, melted
2 cups crushed cornflakes
Preheat oven to 350º. In a large bowl, combine first eight ingredients. Transfer to a greased 9 x 13 inch pan. Combine topping ingredients; sprinkle over top. Bake, uncovered, 40-45 minutes or until bubble.
May be frozen up to 3 months. Remove from the freezer 30 minutes before baking (do not thaw). Preheat oven to 350º.
Cover with foil and bake 1 1/2 hours. Uncover; bake 10-15 minutes longer or until bubbly and heat through.
8 servings.
Happy Cooking!
