Ingredients
2 cup all-purpose flour
1 tbsp baking powder
1 tsp salt
1/3 cup vegetable shortening
3/4 cup milk
3 tbsp melted butter
1/2 cup firmly packed dark brown sug
3/4 tsp cinnamon
1/2 cup chopped pecans
Directions
PREHEAT THE OVEN TO 450F. Combine the flour, baking powder and salt
in a large mixing bowl. Cut in the vegetable shortening using a
pastry blender or two knives until the mixture has the consistency of
coarse crumbs. Add the milk, adding more milk if necessary so the
dough is pliable but is still wet. Turn the dough onto a heavily
floured surface, and knead it lightly (8 to 10 times). Do not
overwork the dough. Roll the dough into a rectangle 1/3-inch thick.
Mix the melted butter with the brown sugar, cinnamon and nuts. Press
the mixture into one half of the dough, then fold the dough over to
encase the filling, pressing it lightly to adhere. Cut out biscuits
with a 2-inch round cutter (the diameter of a juice can), dipping the
cutter in flour between cutting each biscuit so they do not stick.
Place the biscuits on an ungreased cookie sheet and bake in the
center of the oven for 12 to 15 minutes, or until golden brown. Serve
immediately, or bake up to 2 hours in advance and reheat for 5
minutes in a 300F oven. Makes 12 to 14. These biscuits are delicious
served warm with sweet butter or apple butter.
Servings: 12 servings
Cinnamon Nut Biscuits - *P Cooking Class Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Recipes as a concept can be tracked way back into history, at least as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, mostly, these early records were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
Much later, in Roman times a roman called Apicius compiled a collection of scripts describing recipes prepared by his fellow Romans. In his works, he describes how the meals were separated into hors d`oeuvre, main course and afters, something we still use today. Aspicius describes how the ancient chefs were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs for example bay, rue and asafoetida. Later on, in the 15th century, knights returning from the crusades brought back many foods and spices from Arab cuisine, including spices like coriander, parsley, basil and rosemary. These new foods and tastes prompted a torrent in cookery books, most of which are kept safe in private libraries. When we get to the twentieth century, cookery publications are in great demand, as a result of higher levels of literacy, people having increased spare time and having more money to spend. |
We hope you enjoy this Cinnamon Nut Biscuits _P Cooking Class recipe.
