SCONES / TEA BISCUITS (CANADIAN LIVING)
Make and share this Scones / Tea Biscuits (Canadian Living) recipe from Food.com.
Provided by Katzen
Categories Scones
Time 30m
Yield 12 Scones, 12 serving(s)
Number Of Ingredients 8
Steps:
- Line rimless baking sheet with parchment paper or silicone mat; or dust lightly with flour. Set aside.
- In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender, cut in butter until mixture looks like coarse crumbs. Pour buttermilk over top and stir with fork to form soft, slightly sticky ragged dough.
- Turn dough out onto lightly floured surface. With lightly floured hands, knead gently 10 times to smooth dough, adding a sprinkle more flour to the work surface if needed. Gently pat or roll out into generous ½-inch thick round. Using 2-inch cutter, cut out rounds. Place on prepared baking sheet. Gather up scraps and repat dough; cut out more rounds, pressing any remaining scraps into a final scone (the bakers's scone).
- Brush tops of scones with egg. Bake in centre of 425°F oven until golden, about 15 minutes. Let cool on pan on rack for 5 minutes. Transfer to racks to finish cooling.
- Tip: Before cutting out scones, dip cutter into flour, repeating the dipping between cuts so cutter doesn't stick. Always cut out scones, or any cookie, with as little space as possible between rounds as possible. You can reroll the scraps, but at every rerolling the results are tougher. So get as many rounds as you can out of the first roll.
Nutrition Facts : Calories 175.9, Fat 8.5, SaturatedFat 5.1, Cholesterol 36.6, Sodium 320.4, Carbohydrate 21.2, Fiber 0.6, Sugar 3.2, Protein 3.7
CANADIAN TEA BISCUITS
A delicious recipe with a mingling of melt-in-your-mouth flavor!
Provided by Allie K
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Whisk together flour, baking powder, and salt in a bowl. Cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir Cheddar cheese and chives into flour mixture; gradually stir in milk to form a soft dough.
- Turn dough out onto a lightly floured surface and with floured hands, knead until smooth, about 15 times. Roll dough out to a 1-inch thickness with a floured rolling pin. Cut biscuits with a 2 1/2-inch round cookie cutter; place onto an ungreased baking sheet. Press dough trimmings together, roll out again, and cut remaining dough into rounds.
- Bake in the preheated oven until golden brown, about 15 minutes.
Nutrition Facts : Calories 312.1 calories, Carbohydrate 34.5 g, Cholesterol 13.1 mg, Fat 15.7 g, Fiber 1.2 g, Protein 8 g, SaturatedFat 5.4 g, Sodium 707.4 mg, Sugar 2.1 g
CLASSIC MINCEMEAT - CANADIAN LIVING
Make and share this Classic Mincemeat - Canadian Living recipe from Food.com.
Provided by nips5719
Categories Dessert
Time 1h15m
Yield 2-4 pies, 6-10 serving(s)
Number Of Ingredients 16
Steps:
- In Dutch oven, combine apples, raisins, lexia raisins, currants, brown sugar, suet, candied peel, lemon rind and juice, cider, cinnamon, nutmeg, cloves, allspice and salt, bring to boil.
- Reduce heat and simmer until thickened and syrupy, about 45 minutes. Stir in rum; let cool. (Make-ahead: Refrigerate in airtight containers for up to 3 weeks or freeze for up to 3 months.).
Nutrition Facts : Calories 981.2, Fat 16.7, SaturatedFat 10.1, Cholesterol 40.7, Sodium 564.5, Carbohydrate 210.1, Fiber 13, Sugar 175.8, Protein 6.3
SALMON CAKES - CANADIAN LIVING
These are by far, the very best salmon cakes I've ever had. The cakes I had as a kid were a mixture of salmon, egg and breadcrumbs. Too bad my mother didn't have this recipe. I may have been more willing to eat them. I prefer to use Sockeye for its wonderful pink colour. Note: When draining the salmon, remove the skin, but not the soft bones. Mash them into the salmon to increase the calcium levels. NOTE: (Apr 3/2010) Several chefs have commented that they have difficulty keeping the mixture together. After some research I've discovered that the type of potatoes used makes a big difference. I also use Russet (baking) potatoes. They are drier then most and I understand have more starch. This would certainly have an effect on the mixture.
Provided by Diana 2
Categories Lunch/Snacks
Time 35m
Yield 8 patties, 8 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, mash potatoes until smooth; stir in onions, parsley, mustard, salt, lemon zest, pepper and tabasco sauce. Blend in the egg. Fold in salmon. Let cool for 5 minutes.
- Using your hands, shape into eight 3/4-inch (2 cm) thick patties.
- In a large nonstick skillet, cook on medium heat using oil or cooking spray. It should take about 5 minutes per side to get to a nice golden brown.
Nutrition Facts : Calories 118.6, Fat 2.6, SaturatedFat 0.5, Cholesterol 54.1, Sodium 217.1, Carbohydrate 10.7, Fiber 1.5, Sugar 0.7, Protein 12.8
TEA BISCUITS
These are quick and easy. Always nice to have fresh Biscuits with a meal that don't take much work.
Provided by Axe1678
Categories Breads
Time 35m
Yield 15-20 serving(s)
Number Of Ingredients 5
Steps:
- Mix flour, baking powder and salt together.
- Cut in the butter until crumbly.
- Add milk.
- Turn out on a lightly floured surface and roll to about 3/4" thick.
- Cut out circles. To do this, my mother taught me to use drinking glass. Just turn it upside down and press into the dough. Perfect rounds every time.
- Place rounds on a lightly greased cookie sheet.
- Bake at 425 for 20 minutes.
Nutrition Facts : Calories 102.2, Fat 4.4, SaturatedFat 2.7, Cholesterol 11.7, Sodium 213.8, Carbohydrate 13.5, Fiber 0.5, Sugar 0.1, Protein 2.1
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