2 c. sifted flour
1 tbsp. baking powder
1 tsp. salt
1/4 c. shortening
3/4 c. milk
Preheat oven to 425 degrees. Grease a cooking sheet. Sift flour in a large bowl. Add baking powder and salt and nix with a fork. Cut in shortening until mixture looks like “meal”. Stir with a fork to moisten ingredients. If necessary pour in rest of milk. The mixture should round up into a ball (too much stirring makes a tough biscuit).
Place dough on a lightly floured board. Roll the ball around gently 3 to 4 times to coat lightly with flour. Knead 10 times.
Lightly roll the dough into a rectangle 7 x 12 inch. Spread with softened butter.
Mix 5 tablespoons sugar and 3/4 teaspoon cinnamon together and sprinkle over dough. Starting at the long side roll up like a jelly roll. Pinch ends to seal. Cut into 12 slices. Bake cut side up 10 to 15 minutes.
1/3 cup sugar
1/4 cup water
1/2 cup toasted pumpkin seeds (procedure follows)
For toasted pumpkin seeds:
1/2 cup fresh pumpkin seeds, unrinsed
1 tablespoon vegetable oil
In a heavy skillet combine the sugar and the water, cook the mixture over moderately low heat, stirring and washing down the sugar crystals with a brush dipped in cold water until the sugar is dissolved, and simmer it, undisturbed, tilting and rotating the skillet, until it is a deep caramel colour. Stir in the pumpkin seeds, stirring until they are coated well, and turn the mixture out onto a buttered sheet of foil, spreading it evenly. Let the brittle cool completely and break it into pieces.
To toast pumpkin seeds:
In a bowl toss the seeds with the oil and salt to taste and on an ungreased baking sheet bake them in the middle of a preheated 250?F. oven, stirring occasionally, for 1 hour to 1 1/4 hours, or until they are golden and crisp. (Alternatively the prepared seeds may be spread in a microwave-safe glass baking dish, microwaved at high power (100%), stirring after every minute, for 4 minutes, and microwaved at medium power (50%), stirring after every 2 minutes, for 6 to 8 minutes, or until they are crisp.) Makes 1/2 cup.
Pumpkin Carving Pictures
After getting back from a business trip to Dallas, I was having southern sweet tea withdrawls…I made a pot of “Andy’s Famous Sweet Tea”. Here’s the recipe:
8 cups of cold water
4 tea bags (Lipton Iced Tea Regular or Luzianne’s)
1.5 cups of sugar
1 pinch of baking soda to make it dark and remove any remaining sucrose bitterness
Put the water and tea bags in a pot on the stove and allow to come to a boil. Do not continue to boil, remove the pot from the burner, remove the tea bags and as it is cooling add the sugar. Make sure to add the sugar while it is still hot, otherwise you will not get southern sweet tea…it will taste more like the yankee stuff. Stir the tea until the sugar is dissolved. You can then either add cold water and ice and serve, or if you are like me and want it a bit stronger just add lots of ice per serving.
Pour into a glass and enjoy on your front or back porch.
(you are not allowed to shoot trespassers while drinking my tea)
2 pork cutlets (size of your palm)
1 can cream of mushroom soup
1 tbs worchestshire sauce
oil up your skillet and add your pork cutlets. Mix soup, shallots, and worchestshire sauce in a bowl. Add mixture to cutlets and bake at 350 until done. Serve over a portion of mashed potatoes and add a green vegetable.