Delicio Recipe List

This is truly an amazing biscuit recipe!  Em made these for us.  Follow the instructions carefully for best results.  Use for biscuits and gravy, for strawberry shortcake, or to accompany soup. 2 cups flour 4 tsp. baking powder 3 T. sugar 1/2 tsp. salt 1/2 tsp. cream of tarter 1/2 cup butter, chilled and grated 3/4 cup milk, room temperature Preheat the oven to 475�. Mix the dry ingredients.  Cut in the grated butter shreds until the mixture looks like coarse crumbs.  Gently stir in the milk until just mixed.  Do not overmix!! The biscuits won't rise as much.  Pat out on a floured surface to a 3/4" thickness.  Cut out in 2 1/2" rounds.  Place on a slightly greased pan and bake at 475� for 8 minutes. 

An old familiar classic.  2 lb. ground beef or pork 1/2 med. onion, chopped 3 green onions, sliced 1/2 green pepper 1/2 red pepper 1 cup processed cheese 1 can cream of mushroom soup 1 can tomato soup 2 tsp. chili powder 1/2 tsp. garlic powder salt to taste Fry meat with onions and peppers.  Drain fat if desired.  Add remaining ingredients.  Simmer 20-30 min.  Serve with chips or as a topping for baked potatoes.

Here in this land we can't buy all the familiar foods of home.  But we can buy pork.  It's the everyday meat here, with beef costing 2 or 3 times as much.  This basic sausage recipe is from the Meals Around the World cookbook, and has a similar flavor to farmer's sausage.  Of course if you want to add spices, go right ahead.  This is the basic version.  Use it to make patties to fry or grill, or fry and crumble to use in soup, gravy, pizza or breakfast casserole.  One of my favorite soups to add it to is Cheeseburger Soup . 1 lb. ground pork 2 tsp. Tender Quick 1/2 tsp. salt 1/2 tsp. black pepper 1 tsp. liquid smoke Mix thoroughly and fry in patties or crumbled.

You can call it pancake syrup, or white sauce and put it on pancakes or waffles or crepes.  We like this one because it's not super sweet.  If you choose to use brown sugar instead of white you get a pale brown, lightly caramel flavored sauce.  Or you can use half white and half brown sugar.  The recipe is from my Aunt Marilyn, whom I remember cooking up large batches of delicious food for hungry crowds. Bring to a boil: 1/2 cup margarine 2 cups milk Add: 3 T. flour 1 cup sugar Bring to a boil again and cook until thick.  Add 2 tsp. vanilla.

I love, love making pizza!  There are so many kinds to be tried.  This crust recipe is from Pioneer Woman's kitchen.  Or pretty much the same.  And it's really, really easy! 1 tsp. yeast (I use instant) 4 cups all-purpose flour 1 tsp. salt 1/3 cup olive oil 1 1/2 cups warm water Mix yeast and water.  In a mixing bowl combine flour and salt.  Drizzle olive oil over top and mix until combined.  Next, pour in yeast and water mixture and stir until just combined into a ball.  Toss the ball of dough in a little more oil and cover bowl tightly with plastic wrap.  Store in the fridge until you need it.  Note:  PW says it's best to make the dough at least 24 hours ahead of time.  I usually don't plan that far ahead so I like to make it in the morning to use later in the same day.  But you can leave it in the fridge for 3-4 days. To use:  This makes two large crusts.  Preheat oven to 450 or hotter....

I'm sure a recipe with a name like this has got to be genuinely Canadian, but please don't wait for snow to make these!  I like this recipe because it makes so many rolls you have some to share with someone else, AND some to put in the freezer for later. 2 cups warm water 2 cups milk (or 4 cups warm water and some milk powder) 3/4 cup shortening 3/4 cup sugar 2 T. yeast 1 T. salt 2 beaten eggs 10 cups flour margarine cinnamon brown sugar Sauce: 3/4 cup milk 3 cups brown sugar 3/4 cup margarine Warm milk and add shortening to soften.  Add warm water, sugar, yeast, salt, beaten eggs and 4 cups flour.  Mix thoroughly and then knead in the rest of the flour.  Let rise until double. Heat sauce ingredients until boiling.  Pour into 3 greased 9X13 pans. Divide dough into three parts.  Roll each out into a rectangle and spread with margarine.  Sprinkle with cinnamon and sugar.  Roll up and slice.  Place on prepared pans.  Let rise...

Mmmm... the smell of fresh baked bread!  Quickly grab some butter and honey and cut yourself a nice thick slice. 2 1/2 cups warm water 1/4 cup oil 1/4 cup sugar 2 T. yeast 2 tsp. salt 6 1/2 cups flour Stir together water, oil, sugar, yeast and 2 cups flour.  Add salt.  Add rest of flour.  Stir until it forms a ball, then dump on the table and knead until smooth, sprinkling with more flour as needed.  (Or if you happen to have such luxuries like a dough machine in your kitchen, I'm sure you know very well how to use it!)  Work the dough down every 10 min. for an hour. (set the timer) This is what gives the bread a nice texture.  Divide into either two or three equal pieces, depending on whether you want bigger or smaller loaves.  Roll out to less than 1/2" thick on a floured table top.  Roll up like a jelly roll.  Place on greased cookie sheet and slit 3 or 4 times.  Let rise until double.  Bake at 400 degrees for 25 min.  ...

This recipe is from my friend, Vanessa, who was a genuine Southern girl from Mississippi.  Super easy... only 5 ingredients! 3 cups flour 1 tsp. salt 2 T. baking powder 1/2 cup shortening 1 1/4 cups milk Mix flour, salt and baking powder together.  Cut in shortening.  Add milk.  Mix gently with a fork and knead a little just until dough stays together.  Press the dough out with your hands to about 1 inch thickness. Cut with a biscuit cutter, or cut into squares.  Bake at 425 degrees for 8-10 min.  Yield: 12-14 biscuits.

This is my plain ole', basic cornbread recipe that I always use.  It's fluffy, tender and easy.  Mix: 1 cup flour 1/2 cup sugar 1/2 cup cornmeal 4 tsp. baking powder 1/2 tsp. salt Add: 1 egg 1 cup milk 1/2 cup oil Stir until smooth.  Bake in a greased 9X9" square pan at 350 for 15-20 min.  Or bake a dozen muffins. Top with sausage gravy, Or eat together with chili, Slather with Roger's Golden Syrup, And add a splash of milk if you like. Bake in a larger pan topped with sugar if you like it thin and a bit crispy... What's your favorite way to eat cornbread?