1 (15oz) can Hanover chickpeas or white beans, with or without salt
1/3 cup Billy Bee honey or In The Raw agave OR 1/2 cup fine Domino sugar or xylitol (vegans: use the non-honey options)
Optional pinch McCormick cream of tartar, for stabilization
Feel free to add a little McCormick pure vanilla or almond extract
Open the can of beans and drain the watery part into a stand mixer or a large mixing bowl. (Save the actual beans for a different recipe.) You should have about 1/2 cup chickpea liquid. Add all other ingredients, and beat with an electric mixer or in a stand mixer for 12-16 minutes. Cover and refrigerate any leftovers. It separates overnight, but re-beating works perfectly.
My friend, Monica, pointed me to this on a clickbait website.
baked in springform pan, diameter 26cm or 28cm
6.5 c. flour (I use spelt flour)
1 1/4 c. water, warm (37º celsius)
1 pkg yeast (42g)
half teaspoon sugar
2 teaspoons salt
3.5 Tbsp oil
Mix all together, put some flour on your table and roll the dough out, size of a baking pan (rectangular).
butter of herbs:
1/2 c. butter
1 teaspoon salt
3 leafs parsley and 3 of basil chopped
1 garlic clove and 1 onion chopped
Mix all together, spread over the dough
cut the dough every five centimeters in strips, folded the strips like an accordion.
oil a springform and preheat the oven 200º celsius
put the folded dough in the springform, bake for 25 up to 30 minutes
I forgot: instead of 200º celsius I heat up only to 360º Fahrenheit
My brother-in-law taught me a quickie recipe for biscuits. Use self-rising flour and cream. (Heavy or whipping, either one will work) All the leavening and fat you need are in those 2 things.
Put some flour in a bowl and add cream, stirring them together until the dough ball pulls away from the side of the bowl. If it gets crumbly, add a little more cream. If it’s sticky, add a little more flour.
Sprinkle some flour on the counter, sprinkle a little on top and pat the dough out to about half the height of the first joint of your thumb. (Try not to handle it a lot. This isn’t bread. Don’t knead it.) A little extra flour on hands, counter and cutter will keep the dough from sticking to them.
If you have a cookie cutter, use it. If you don’t have a cutter, use a glass. (My grandmother used a juice glass because she liked small biscuits. I like them bigger than that. They don’t get wider, only taller.) Rub the edge of the cutter around in the flour and cut straight down. If you cut at an angle, you will have a Leaning Tower of Biscuit. (This is the Voice of Experience.) And don’t twist it. That makes the edge pinch together so they don’t rise well.
Put those biscuits on a cookie sheet, and shape the remaining dough into another flat dough for cutting. keep doing that until all the biscuits are cut out. How many you make depends on the size of your cutter and how close you cut them. The last biscuit will be a little lumpy because it’s just the leftover dough shaped into something similar to the rest of them.
Bake at 425ºF until golden brown. 15-ish minutes. Maybe a little less, maybe a little more. Start checking after 10 minutes. Altitude effects baking time.
You will need a graham cracker crust, a small can of frozen fruit juice, a can of sweetened condensed milk and a 8 oz tub of whipped cream or Kool-Whip, food color is optional.
Let the frozen juice melt, pour it into a large bowl with the whipped cream and condensed milk. Fold them together (use a spatula to scrape up from the bottom to the top, gently so you don’t beat it flat. It isn’t delicate, but don’t stir hard.)
The juice won’t color the fluff. So, you can put a drop or 2 of food color that matches if you are so inclined.
Pour into the crust. You can flip the plastic liner to make a top to cover it.
Let it set in the refrigerator for 2-4 hours before serving. Longer is fine, but less than 2 won’t hold together well when you slice it.
My mother always added food color. She would get a 12 oz. container of Kool-Whip and save out a third of it to garnish the top.
One time, I got in an experimental mood and bought every flavor of fruit juice concentrate that came in a small can. Limeade, lemonade and all the flavors of 5 Alive were tasty. They even had tangerine juice concentrate and it was good, although I’ve never seen it since then. Grape and orange juices only came in large cans so I skipped them. Grapefruit juice wasn’t a flavor that needed repeating.
This was posted to the FaceBook page of Henry Flury & Sons Grocery when they let it be known that they still had a little rhubarb left for sale.
1 egg, beaten
2c rhubarb, cut into small pieces
1 recipe plain pastry
Sift flour and sugar together; add egg; beat thoroughly and add rhubarb.
Line pie pan with pastry and pour in filling.
Cover with pastry slips in lattice design. Bake in very hot 450 degree oven for 10 minutes.
Reduce temperature to 350ºF and bake 35 minutes longer. Makes 1 nine inch pie.
~ Mrs. June A. McCullough
My experience is that the smaller you cut the rhubarb the better the pie. I don’t care for large chunks.
Recipe # 1 (From Southern Living 1990 Annual Recipes)
1/4 cup butter or margarine
1 (16-oz.) carton sour cream
1/3 c. sugar
1 t. salt
1 pkgs. dry yeast
1 T. sugar
1/2 c. warm water (105 º to 115 º)
6 to 6 1/2 cups all-purpose flour, divided
1/2 cup sugar
1 1/2 t. ground cinnamon
1/3 cup butter or margarine, softened
Combine the first 4 ingredients in a saucepan; heat until butter
melts, stirring occasionally. Let mixture cool to 105 º to 115 º.
Dissolve yeast and 1 T. sugar in warm water in a large bowl; let
stand 5 minutes. Add butter mixture, eggs, and 2 cups of flour; beat
at medium speed with an electric mixer for 2 minutes or by hand until
smooth. Gradually stir in enough remaining flour to make a soft dough.
Turn dough out onto a lightly-floured surface, and knead until smooth
and elastic (about 10 minutes). Place in a well-greased bowl, turning
to grease top. Cover and let rise in a warm place free from drafts,
for 1 hour or until dough is doubled in bulk.
Combine 1/2 cup sugar and cinnamon; set aside.
Pinch dough down and it divide in half. Turn one portion of dough out
onto a lightly floured surface, and roll to a 28" X 10" rectangle.
Spread half of the butter and half of the cinnamon mixture on the
rolled out dough. Roll dough, jelly roll fashion, starting at the
long side. Gently place dough roll, seam side down, on a lightly
greased baking sheet. Bring ends of dough together and form an oval
ring. If you have access to a tiny plastic baby, tuck it into the
seam before you seal it. If not, use a large, dried bean. Moisten and
pinch the edges together to seal.
Repeat this procedure with the second half of the dough.
Cover and let rise in a warm place, free from drafts, 20 minutes or
until doubled in bulk.
Bake at 375 º for 15 to 20 minutes or until golden. Decorate each
cake with bands of colored frostings, and sprinkle with colored
Makes 2 cakes.
NOTE: If you prefer, you can replace the cinnamon and sugar inside
the roll of dough with a cream cheese filling or a pie filling in the
flavor of your choice... just spread it thinly on the center of the
rectangle before you roll it up. Popular flavors are blueberry,
cherry, and lemon.
Recipe # 2 - A Smaller Version
1/4 cup milk
1/4 cup sugar
1/2 t. salt
3 T. butter or margarine
1/4 c. warm water (105 - 115 degrees)
1 pkg. active dry yeast
2 1/4 cups sifted all-purpose flour
Heat the milk in a small saucepan until it steams; remove from heat.
Add sugar, salt and butter, stirring until butter is melted.
Let cool to lukewarm.
In a large bowl, sprinkle the yeast over the warm water. Stir to dissolve.
Add egg and 1 1/2 cups flour; beat with a wooden spoon until smooth.
Add the rest of the flour. Beat until the dough is smooth and leaves the
side of the bowl. Turn dough out onto a lightly floured pastry cloth.
Knead until dough is satiny and elastic and blisters appear on the surface.
Go to the directions in the other recipe to finish.
If you want to use the cinnamon and sugar, just follow the ingredients &
directions from the other recipe.
Cream Cheese Filling
1 8-oz. package cream cheese
1 c. confectioners sugar
2 T. flour
1 t. vanilla
drop or two of milk
Cream all ingredients together with an electric mixer.
Spread on the rolled-out rectangle before rolling it into a ring.
You can use cream cheese and a fruit filling if you so desire.
1 -1/2 cups sugar, divided
1 to 2 drops each of green, yellow, red and blue food coloring
Combine 1/2 cup sugar and a drop of green coloring in a jar.
Place lid on jar, and shake vigorously to evenly mix the color with sugar.
Repeat with each color, combining red and blue for purple.
3 cups sifted powdered sugar
3 T. butter or margarine, melted
3 to 5 T. milk
1/4 t. vanilla extract
1 to 2 drops each green, yellow, red, and blue food coloring
Combine powdered sugar and melted butter. Add milk (room temperature)
to reach desired consistency for drizzling; stir in vanilla.
Divide frosting into 3 batches, tinting one with green, one with yellow,
and combining blue and red for purple frosting. Makes about 1 - 1/2 cups.