Cocktail Biscuits Recipe


Ingredients

1/8 cup flour, unbleached
3 tbsp baking powder
1 3/4 cup unsalted butter
1/4 cup plus 2 tb crisco
1 1/2 cup milk
3 cup minced fresh mushrooms
6 shallots, minced
1 3/4 cup ham, finely chopped
7 green onions, finely chopped
1/2 tsp salt
1/4 tsp black pepper




HERB CREAM CHEESE INGREDIENT

16 oz cream cheese
3 tbsp half and half
1/4 cup chopped fresh dillweed
3 cloves garlic
1 1/2 tsp fresh chives
1/4 tsp hot sauce
1/4 tsp black pepper


Directions

Biscuits: Combine flour, baking powder, and 1 teaspoon salt. Cut in 1
1/2 cups butter and shortening with pastry blender until mixture
looks like corn meal. Add milk stirring until mixture forms a dough.
Cover with plastic wrap. Chill 8 hours. Put remaining 1/4 cup cup
butter in a large skillet. Cook over medium heat until butter melts.
Saute' mushrooms and shallots in butter until tender. Add ham,
onions, 1/2 teaspoon salt and pepper. Cook 4 minutes. Combine dough
and mushroom mixture, kneading until well blended. Shape dough into
1 inch balls and put on greased baking sheets. Press thumb into each
biscuit. Bake 12 to 14 minutes at 450 degrees or untill brown. Let
cool and spread 1 teaspoon Herb cream cheese mix onto each indention.
Yields 8 dozen.

Herb Cream Cheese: combine cream cheese, half and half in a medium
bowl, stirring well. Add other ingredients and mix well. Cover and
chill 8 hours to mix flavors. Yields 2 cups.

Note: This recipe appeared in the Waycross (Georgia) Journal-Herald
17th Annual Cookbook November 16, 1990 and was submitted by Ms.
Lorraine Jacobs of Nahunta, Georgia.


Servings: 1 servings

 

 

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Categories: Bread; Breads; Party


The History of Recipes

It is possible to track the history of `recipes` back into ancient history, in fact as far back as pharonic Egypt, and potentially, even further back. However, in the main part, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.

In fact, the most ancient recipe discovered, according to academics are some stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated.

Later on, in The time of the roman empire 25BC a man called Apicius created some documents showing how to cook the recipes cooked by his fellow Romans. In his publication, he tells us how the meals were split into hors d`oeuvres, main course and desserts, a very modern way of dining. Aspicius also informs us how the cooks of Roman times made use of a good variety of spices, including some that we all recognise like thyme, mint and dill.

Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from the holy lands, including spices like coriander, basil and rosemary. These new herbs and spices caused an increase in books on cookery, the majority of which are now in academic collections.

For the decades that followed, the rich families of the West strove to offer the most extravagent banquests, and consequentially the best chefs and their recipes were much in demand. Nevertheless, it wasn`t until the nineteenth century that cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and recording recipes to allow everyone to enjoy them.

By the time we get to the 1900s, cooking publications were greatly in demand as a result of better eduction, people having increased spare time and having more disposable income.

The arrival of TV gave us TV cooks and the accompanying recipe books.

Which brings us neatly to the present day and the internet revolution, allowing everyone to access thousands of recipes like those on sites such as this.

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We hope you enjoy this Cocktail Biscuits recipe.

 


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