Aunt Marys Biscuits Food

AUNT MARY'S PINEAPPLE DROP COOKIES

Steps:

• 1. preheat your oven at 350 degrees In a large mixing bowl cream your butter, brown and white sugar. There is no need for a mixer on any part of this recipe.
• 2. add your eggs, pineapple and vanilla.
• 3. In another mixing bowl, blend your flour, soda, baking powder and salt. Gradually add the dry ingredients to the wet. Fold in your nuts.
• 4. Drop by spoonfuls on a lined cookie sheet with parchment paper. Bake for 12 to 15 minutes or until they start to brown.
• 5. Let cool on a cooling rack. Frost with pineapple butter cream frosting
• 6. Make your frosting
• 7. After your cookies are cooled frost a little or a lot! These cookies stay soft and are absolutely heavenly. The amount you get depends on if you want them big or tiny. "Enjoy"

AUNT MARY'S ITALIAN BISCOTTI

Steps:

• Cream butter and sugar.
• add eggs one at a time beating well after each addition.
• Add vanilla.
• Sift together flour, baking powder and salt and ad slowly to creamed mixture.
• Stir in lemon and orange peels, anise seeds and nuts and blend well.
• divide dough into 3 parts and shape each into long roll about 1 1/2 inches in diameter.
• Place rolls on cookie sheet several inches apart and flatten rolls somewhat.
• Bake at 350F for 15 minutes.
• Remove and slice rolls crosswise 3/4 inches.
• Lay cut side down and bake additional 7 minutes.
• Flip to other side of cookie and bake another 7 minutes.
• Makes approx 4 dozen biscotti. ENJOY!
• Freezes well.
• Note: If you want sweeter, increase sugar to 1 full cup.

AUNT MARY'S BAKED BEANS

Steps:

• Brown ground beef. Set on paper towel lined plate to drain.
• Brown bacon pieces.
• Sautee the onion and garlic in bacon drippings.
• Mix together the brown sugar, ketchup, molasses, and dry mustard in a big aluminum pan.
• Add the beans, ground beef and bacon pieces.
• Bake at 350 degrees for 1 hour.
• You can adjust the amount of ketchup to your taste. I use between 3/4 and 1 cup.

MARY'S BISCUITS

Steps:

• Combine dry ingredients in a large bowl.
• Cut in shortening with a pastry blender, until mixture resembles coarse crumbs.
• Cover bowl& refrigerate for about 30 minutes (this step can be skipped, but it makes the dough easier to handle if it's cold).
• Make a well in the center of the mixture& add milk all at once.
• Stir just until dough clings together.
• Preheat oven to 450F degrees.
• On a lightly floured surface, knead dough gently 10-12 strokes (don't over-knead or handle dough too much, or it will become tough).
• Roll or pat dough to 1/2" thickness.
• Cut with a floured 2 1/2" biscuit cutter--cut straight down to the board, then twist& lift cutter--dipping cutter into flour after each cut.
• Transfer biscuits to an ungreased baking sheet.
• Place biscuits so they're almost touching, and press two fingers lightly into top of each biscuit.
• Bake 10-12 minutes or until golden.
• Remove to wire rack to cool completely.
• *Note:Placing biscuits close together on baking sheet helps them to rise, as they"climb" on each other.
• Also, pressing your fingers into the center of each biscuit keeps the middles from rising higher than the sides.

AUNT MARY'S COOKIES

Steps:

• Place sheets of waxed paper onto a work surface.
• Stir sugar, cocoa, and evaporated milk together in a large nonstick saucepan over medium heat until mixture comes to a boil; boil for 5 minutes, stirring constantly. Remove from heat and stir butter and marshmallow creme into cocoa mixture. Quickly stir graham cracker crumbs into mixture.
• Drop cookies by the spoonful onto waxed paper; let stand until firm. Store in airtight containers.