Cindis Biscuits Recipes

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CINDI'S EGG ROLLS

These are the best-tasting egg rolls you'll ever have. They're even better than the ones served at Asian restaurants. My family just loves them. What's even better is that you can use a variety of different meats--ground beef, pork steak, seasoned ground pork sausage, precooked shrimp--or prepare them without meat for the vegetarians.

Provided by Domestic Goddess

Categories     Appetizers and Snacks     Wraps and Rolls     Egg Roll Recipes

Time 1h20m

Yield 12

Number Of Ingredients 16



Cindi's Egg Rolls image

Steps:

  • Heat 2 tablespoons vegetable oil in large wok over medium-high heat. Stir-fry pork for 3 minutes. Transfer pork to paper towel-lined plate and set aside.
  • In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth.
  • Heat 2 tablespoons oil in wok. Stir in cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to bowl, and mix in pork. Stir in the cornstarch mixture.
  • Prepare a work surface for rolling the egg rolls. Lay several egg roll wrappers in a row. Place the water in a small bowl; you'll use this for sealing.
  • Place about 2 to 3 tablespoons filling on each egg roll wrapper. Dip a finger in the water and run it along the edge of the wrapper. Fold one corner of wrapper over filling. Fold wrapper sides over filling. Roll wrappers to form egg rolls (See Cook's Note).
  • Heat 1 quart oil in a deep fryer to 365 degrees F (185 degrees C).
  • Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce.

Nutrition Facts : Calories 393.3 calories, Carbohydrate 42.9 g, Cholesterol 29.7 mg, Fat 18.4 g, Fiber 2.4 g, Protein 13.9 g, SaturatedFat 3.2 g, Sodium 575.6 mg, Sugar 3.2 g

4 tablespoons vegetable oil, divided
1 pound lean boneless pork, cut into thin strips
4 cups shredded cabbage
1 large carrot, shredded
½ green bell pepper, cut into thin strips
1 medium onion, chopped
3 cloves garlic, minced
3 teaspoons fresh ginger root, grated
1 tablespoon cornstarch
2 tablespoons soy sauce
1 ½ tablespoons molasses
2 tablespoons vegetable oil
1 quart oil for frying
1 ½ (14 ounce) packages egg roll wrappers
¼ cup water, as needed
1 ½ cups sweet and sour sauce for dipping

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



Basic Biscuits image

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

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup shortening
¾ cup milk

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



Easy Biscuits image

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.

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/3 cup cold butter, cubed
2/3 cup 2% milk

PEANUT BUTTER CUTOUT COOKIES

I used peanut butter in place of the butter in my take on a traditional cutout cookie, which turned out super nutty and soft. My children love to decorate the cookie with frosting, sprinkles and some creativity. -Cindi Bauer, Marshfield, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4-1/2 dozen.

Number Of Ingredients 12



Peanut Butter Cutout Cookies image

Steps:

  • In a large bowl, cream peanut butter and sugars until light and fluffy, about 4 minutes. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with 2-in. to 4-in. cookie cutters. Place 2 in. apart on ungreased baking sheets. , Bake at 375° for 7-9 minutes or until edges are browned. Cool for 1 minute before removing from pans to wire racks to cool completely. Frost cookies and decorate as desired.

Nutrition Facts : Calories 151 calories, Fat 5g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 84mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.

1 cup creamy peanut butter
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs, room temperature
1/3 cup 2% milk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Vanilla frosting
Red food coloring
Assorted colored sprinkles

FLUFFY CHEDDAR BISCUITS

These biscuits are golden and crisp outside, light and fluffy inside, and wonderfully cheesy inside and out. They come together in minutes, and triple basting them in butter (before baking, halfway through baking and once more when they come out of the oven) really takes them over the top. You may be tempted to skip the 3 tablespoons of sugar in this otherwise savory biscuit, but don't: It's the secret to the biscuit's tender interior. Inspired by Red Lobster's buttery biscuits, these are drop-style, which means you just scoop up the batter and gently plop it onto baking sheets. Try to handle the dough gently to avoid compressing it, which can result in a less-than-fluffy biscuit.

Provided by Erin Jeanne McDowell

Categories     brunch, lunch, breads, quick breads, side dish

Time 45m

Yield 12 biscuits

Number Of Ingredients 10



Fluffy Cheddar Biscuits image

Steps:

  • Arrange the oven racks in the upper and lower thirds of the oven and heat the oven to 375 degrees. Line two baking sheets with parchment paper.
  • In a medium bowl, stir the flour, sugar, baking powder, garlic powder, salt and paprika to combine. Add the 1/2 cup cubed butter and toss until each piece is coated completely in flour mixture. Use a pastry cutter or your hands to rub the butter into the flour, continuing to work the mixture until the butter is almost fully blended into the dough. There can still be a few larger pieces of butter, but none should be larger than a pea. If the butter feels soft or melty at any point, refrigerate the mixture in the bowl for 15 minutes before continuing.
  • Stir in 1 1/2 cups/170 grams of the cheese into the flour mixture. Make a well in the center of the bowl. In a liquid measuring cup or in a small bowl with a spout, whisk the buttermilk and egg until well combined. Pour the mixture into the medium bowl and, using a wooden spoon, stir until the mixture is combined. Near the end, you may have to fold it over itself a few times in the bowl to make sure it's uniformly combined. (Resist the urge to use your hands so that the mixture doesn't get too soft or compressed.)
  • Scoop the dough into 12 even portions (about 1/2 cup/80 grams each) onto the prepared sheet pan. Stagger the biscuits on the baking sheets. (You should have 6 biscuits per sheet pan.)
  • Brush each biscuit with the melted butter (you won't use it all) and divide the remaining shredded cheese among the tops of the biscuits (about 2 teaspoons per biscuit).
  • Transfer to the oven and bake the biscuits for 15 minutes, then brush each biscuit with butter again, and rotate the pans between the oven racks. Continue to bake until the biscuits are light golden and the cheese on top is deeply golden, 5 to 10 minutes more. The biscuits should spring back gently when touched in the center.
  • Brush the finished biscuits generously with the remaining butter. Cool at least 10 minutes before serving warm (or cool completely and serve at room temperature).

3 cups/385 grams all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons garlic powder
3/4 teaspoon fine sea salt
1/4 teaspoon sweet or hot paprika
1/2 cup/115 grams cold unsalted butter (1 stick), cut into 1/2-inch cubes, plus 6 tablespoons/85 grams melted unsalted butter
8 ounces/225 grams sharp or extra-sharp Cheddar, shredded (about 2 packed cups)
1 cup/240 milliliters buttermilk
1 large egg

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