Vla

(A thin custard served with berries)
Ingredients:
3 cups milk
1 tsp vanilla
35 gm custard powder

Mix 1/4 cup of the milk with vanilla and heat slowly. Add rest of milk
and custard powder according to package directions. Serve warm or cold
in a soup plate with tart-flavored berries. You can also swirl in
thinned chocolate pudding for a nice effect.



Amaretto Cream Pudding

4 large egg yolks
1/2 cup sugar
4 cups plus 2 tablespoons cold milk
1/2 cup lightly packed flour
1 cup (7 ounces) finely grated semisweet chocolate
1 tablespoon vanilla extract
2 tablespoons (1/4 stick) butter
3 teaspoons Amaretto liqueur
3/4 cup coarsely chopped amaretti cookies
1/2 cup sliced almonds

Place the egg yolks and sugar in a saucepan and mix well with a wire whisk. Add 2 tablespoons of the milk and whisk until smooth. Sift in the flour a little at a time and continue whisking. Add the remaining milk and whisk to blend.

Place the saucepan over medium-low heat and cook the mixture, whisking constantly, until it starts to thicken slightly. Add the chocolate and continue whisking until the mixture reaches the boiling point. Whisk for a minute, taking care not to let the mixture burn, then remove the pan from the heat.

Add the vanilla, butter, and liqueur and blend carefully with a rubber spatula. Cover the mixture with a sheet of buttered waxed paper and let cool about 5 minutes.

Blend in the cookies, and pour the mixture into individual serving dishes or into a decorative serving dish. Cover with buttered waxed paper and refrigerate at least 4 to 6 hours or until set.

Just before serving, sprinkle the sliced almonds over the top



7-UP BISCUITS


4 C. buttermilk biscuit baking mix
3/4 C. Sprite or 7-Up
1 (8 oz.) container sour cream
1 stick melted butter

Mix the first 3 ingredients together. Put half of the melted butter
into a 9-inch square pan. Drop batter into the pan with a spoon.

Bake at 450ºF for 15 to 20 minutes. When biscuits begin to brown,
pour remaining butter over the biscuits and allow them to complete
browning.


Butter Crisp Garlic Rolls


1 package Pillsbury hot roll mix
3/4 C. very warm milk
1 tsp. garlic salt
1 tsp. instant minced onion
1/8 tsp. thyme
1 egg
1/8 tsp. garlic powder
1/4 C. margarine, melted

Generously grease a 13x9 pan. In a large bowl dissolve yeast from hot roll mix in water. Stir in garlic salt, onion, thyme and egg. Add hot roll mix; blend well. Press dough evenly into prepared pan. Combine garlic powder with melted margarine. Cut dough lengthwise down center and crosswise at 1 inch intervals with knife dipped in garlic butter. Brush rolls with remaining garlic butter (use all). Let rise in a warm place until doubled in size (30 to 45 minutes or more. Heat oven to 400 degrees. Bake rolls 20-25 minutes till golden brown. Serve warm.


Easy Garlic Herb Rolls


18 frozen dough rolls
1/4 cup melted butter
1 teaspoon parsley
1/2 teaspoon italian seasoning
3/4 teaspoon garlic powder


Prepare a large angel food pan with cooking spray, then place the frozen dinner rolls inside the pan.
Mix the butter and seasonings, pour over the rolls.
Let the buns raise at room temperature until doubled, about 4 hours.
Bake at 350 for 20 - 25 min's until golden.
Turn upside down and put on a large plate.





Scottish Yeast Rolls

2 scant teaspoons active dry yeast (or less than 1 package)
2/3 cup lukewarm milk (whole is best)
2/3 cup water
2 teaspoons salt
3 cups unbleached flour, plus extra for finishing

Dissolve the yeast in the milk and water in a medium bowl. Sift the salt with the flour into a large bowl. Pour the well-mixed wet mixture into the dry mixture and stir. If this dough is too stiff, add a little more milk. Turn out onto a floured board and knead lightly. Place dough in an oiled bowl, cover with a clean towel, and let rise in a warm place for about 1 1/2 hours.

Flour a baking sheet. Punch down the dough and divide it into 8 or 9 portions. Form these into ovals, and set them on the baking sheet, leaving as much room as possible between them. Cover with plastic wrap touching the dough to prevent a skin from forming and let them sit for 15 minutes to rise again. Preheat the oven to 425 degrees Fahrenheit.

Brush the tops and sides of the baps with milk, then sprinkle with flour. With a floury finger, make a deepish impression in the center of each bap. Bake on the center shelf of the oven for 15 to 20 minutes, or until puffed and just golden. More flour can be sifted over the finished baps if desired. Serve warm. Yield: 8-9 rolls.


Kisses Biscuits


2 oz margarine.
1 egg.
1 tsp baking powder.
1/2 cup plain flour
1/4 cup sugar
1/2 cup cornflour

Cream margarine and sugar, add rest of ingredients and mix till smooth.
Drop spoonfuls of mixture on tray and bake for 8 minutes at 375 degrees.

Six Coffee Brewing Techniques

There are primarily six popular ways of brewing coffee (excluding espresso), each a permutation of the brewing variables - brewing temperature, introduction of the water to coffee, and separating the brewed liquor from the coffee grounds. These methods are Turkish brewing, concentrate brewing, percolating, vacuum brewing, drip brewing, and French Press brewing.


Middle Eastern, "Turkish" or "Greek"

Middle Eastern, "Turkish" or "Greek" brewing involves boiling in water coffee that was ground into a very fine dust. Traditionally the coffee is often brewed (boiled) with large amounts of sugar, but it may be brewed without the sugar. Middle Easterners seem to like to add spice to their coffee, and their spice of choice is often cardamom. The coffee is not filtered from the liquor and one is left with a pungent, thick, and muddy brew. In the western world this method is more of an occasional indulgence as opposed to an everyday brew.


Concentrate Brewing

The next method, concentrate brewing, is very popular in Latin America and some other parts of the world, and is starting to make a commercial appearance in the US. In concentrate brewing, large amounts of coffee are brewed with little water to brew a concentrate, when one desires a cup of coffee, some of the concentrate is mixed with some hot water. The concentrate can either be brewed hot or cold. When brewing cold one must let the coffee sit for at least a day. This method results in a mild, light-bodied cup with little aroma, and often little acidity and a muted flavor.


Percolating

Percolating, the procedure that involves continuous brewing of coffee grounds using boiling water which then turns to boiling coffee liquor brewing overextracted grounds. This method, while practical, is a disparaging disgrace to the coffee bean. Even brewing with boiling water is bad enough (coffee should be extracted at 195 - 205 degrees F), then actually boiling the liquor is asking for a thin, bitter, tarry cup. To add insult to a sufficient mangling, the grounds are continuously being overextracted. However, to show the variance of personal preference, I know of people that prefer this method. I can only imagine the preference can only stem from either positive memories associated with it, an acclimation to it over years of knowing no other, or the same phenomena that makes people stop to stare at a car wreck.


Vacuum Brewing

Vacuum brewing uses an elegant looking device that consists of two glass globes that fit together with an air-tight seal. Either in one of the globes, or between the globes, is a filter to separate the grounds from the liquor. Ground coffee is placed in the upper globe, often on top of the filter, and enough water to brew the grounds is placed in the lower globe. The globes are then fitted together and the lower globe with the water is heated. The water in the lower globe begins to heat to a boil and as this causes the pressure in the lower globe to increase it forces the water up a tube connecting the globes and into the upper globe containing the grounds. Once all the water has made this air pressure induced trip, the apparatus is taken off the heat source. This allows the lower globe to cool down back to room temperature, decreasing the pressure in the lower globe and thus sucking the brewed coffee back down (through the filter) into the lower globe. The coffee is then poured out of the lower container and enjoyed. Well, perhaps not always enjoyed. Because while the vacuum brewer is a great visual, scientific, and romantic experience, it does not always produce the best cup. A great cup of coffee can be achieved with the vacuum brewer, but it has its downfalls. Firstly, the coffee is being extracted by water around 212F, while it should be extracted between 195F-205F. Secondly, their is very limited control over the extraction time (the time grounds are in contact with water). Some swear by this method and it is growing in popularity.



Autodrip

Autodrip! This is the most popular way to brew in the US. Drip brewing is simply pouring hot water over grounds in a filter and letting the brew drip out the bottom. Drip brewing is a very good way to brew and can give an excellent cup if the correct equipment is used. A primary issue with autodrip machines is that they don't brew at the right temperature! I have read that Bunn is one of the few companies who's machines are calibrated to extract at the right temperature. If one has a good autodrip machine or one decides to heat and pour the water themselves, the next issue to surmount is the filter. Paper filters can impart a taste on the coffee and also do not allow many of the coffee oils and organic compounds through. A good gold-plated reusable filter (we do carry some) is a great option for drip brewing. Provided you clean and rinse it well after each use, it will not impart a taste on the coffee, and they don't trap as much of the coffee's essence as a paper filter. Another slight drawback is that drip brewing, in general, does not give the operator much control over extraction time.



French Press or Press Pot

French-press brewing gives the operator complete control. While it may be more labor-intensive then autodrip, the brewing variables can be easily and directly controlled. Coarsely ground coffee is placed in the glass carafe, then water at the desired temperature is poured over the grounds and the top is placed on. When brewing is complete, the plunger (a mesh filter on a stick) is pressed down, pressing the grounds to the bottom and leaving the coffee liquor on top to be poured off. The filter is not as tight as a paper filter and because of the larger pores, a coarser grind is required so the grounds are filtered out, and the plunger does not become almost impossible to press down. The mesh of the filter allows the coffee oils and all those delicious dissolved and undissolved solids through without a problem. Also, because a coarser grind is required, a longer steep time is required (because of the decreased surface area to volume ratio). A brew time between 3 to 6 minutes is common for French-pressing. This prolonged, direct contact of the grounds with the water allows for a more complete, more controllable, and even extraction. Unfortunately, even with the highest quality burr coffee grinder or mill, a coarse grind will still result in some very small coffee grounds. These grounds are not filtered by the French-press filter and thus end up in the cup. A cup of French-pressed coffee with be noticeably fuller, with much more body, and often with more flavor, it will often also have the tell-tale sediment at the bottom of the cup.









ENJOY!

Mama you know it is great to look at these oldies from time to time!!! Thanks

It's always nice to go back and look through recipes - it sometimes triggers the mind to make something different.