2 1/2 cups nonfat dry milk solids...Preheat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan. Beat 3 cups Master Baking Mix, 1 cup sugar, 1 egg, 1 (16 ounce) can pumpkin, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground cloves and 1/2 teaspoon ground nutmeg in a large mixer bowl on low speed, scraping bowl constantly, for 30 seconds. Beat on medium speed, scraping bowl occasionally, for 4 minutes. Stir in nuts, if desired. Pour into loaf pan. Bake until a wooden pick inserted in center comes out clean, about 1 hour and 10 minutes. Cool 10 minutes; remove from pan. If desired, cool completely and spread with Browned Butter Glaze.
Browned Butter Glaze...3/4 cup frozen green peas...1 cup Master Baking Mix...2 cups Master Baking Mix...1 cup milk...2 eggs
Preheat oven to 350 degrees F. Cook ground beef and onion until beef is brown; drain. Spoon into an ungreased 13 x 9-inch baking dish. Stir in taco seasoning mix (dry), tomato sauce and corn. Sprinkle with cheese. Stir remaining ingredients until blended. Pour over beef mixture. Bake for 35 minutes or until light golden brown. Serve with sour cream, chopped tomato and shredded lettuce, if desired. At high altitude, bake at 375 degrees F.
In a bowl with a pastry blender or in a food processor blend or pulse flour, confectioners’ sugar and salt until combined well and add butter, blending or pulsing until mixture resembles coarse meal.
In a small bowl whisk together yolks, ice water and vanilla extract until combined well, then add to flour mixture, tossing with a fork or pulsing until incorporated. Form dough into a ball and divide into 2 pieces. Form each piece into a ball and flatten to form disks. Chill disks, wrapped separately in a plastic wrap, for at least 1 hour and up to 1 week.
Preheat oven to 400 degrees F.
Form 1 dough disk into twenty-four 1-inch balls, keeping remaining disk wrapped and chilled. Press dough balls into bottoms and up sides of twenty-four 1/8-cup mini-muffin cups (about 1 3/4 inches across top and 1 inch deep). Trim any overhang with a knife and prick bottoms of shells with a wooden pick. Chill shells 15 minutes, or until firm.
Bake shells in middle of oven 12 minutes, or until golden, and cool in cups on racks.
Gently loosen shells with a knife and remove from cups, reserving shells for chocolate bites ...3 large egg whites ...8 ounces fine-quality bittersweet chocolate ...2 cups heavy cream
Bisquick Biscuit Baking Mix
2 1/2 cups nonfat dry milk solids...Preheat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan. Beat 3 cups Master Baking Mix, 1 cup sugar, 1 egg, 1 (16 ounce) can pumpkin, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground cloves and 1/2 teaspoon ground nutmeg in a large mixer bowl on low speed, scraping bowl constantly, for 30 seconds. Beat on medium speed, scraping bowl occasionally, for 4 minutes. Stir in nuts, if desired. Pour into loaf pan. Bake until a wooden pick inserted in center comes out clean, about 1 hour and 10 minutes. Cool 10 minutes; remove from pan. If desired, cool completely and spread with Browned Butter Glaze.
Browned Butter Glaze...3/4 cup frozen green peas...1 cup Master Baking Mix...2 cups Master Baking Mix...1 cup milk...2 eggs
Preheat oven to 350 degrees F. Cook ground beef and onion until beef is brown; drain. Spoon into an ungreased 13 x 9-inch baking dish. Stir in taco seasoning mix (dry), tomato sauce and corn. Sprinkle with cheese. Stir remaining ingredients until blended. Pour over beef mixture. Bake for 35 minutes or until light golden brown. Serve with sour cream, chopped tomato and shredded lettuce, if desired. At high altitude, bake at 375 degrees F.
Saucy Chicken Casserole...
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Gourmet Chocolate-Covered Caramel Apples
4 crisp apples, firm, unbruised and WITH STEMS,...12 ounces soft and fresh wrapped caramels...1 tablespoon plus 2 teaspoon hot water...12 ounces good-quality chocolate (milk, semisweet, or... a combination), chopped...1 1/2 teaspoons solid vegetable shortening...About 1 cup chopped nuts (walnuts or pecans, chopped...
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Gourmet Chocolate-Covered Caramel Apples
4 crisp apples, firm, unbruised and WITH STEMS,... each weighing 6 1/2 to 7 ounces...12 ounces soft and fresh wrapped caramels...12 ounces good-quality chocolate (milk, semisweet, or... a combination), chopped...1 1/2 teaspoons solid vegetable shortening...About 1 cup chopped nuts (walnuts or pecans, chopped...
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Sweet Tartlet Shells
3 cups all-purpose flour ...3 large egg yolks ...1 teaspoon vanilla extract
Cut butter into bits.
In a bowl with a pastry blender or in a food processor blend or pulse flour, confectioners’ sugar and salt until combined well and add butter, blending or pulsing until mixture resembles coarse meal.
In a small bowl whisk together yolks, ice water and vanilla extract until combined well, then add to flour mixture, tossing with a fork or pulsing until incorporated. Form dough into a ball and divide into 2 pieces. Form each piece into a ball and flatten to form disks. Chill disks, wrapped separately in a plastic wrap, for at least 1 hour and up to 1 week.
Preheat oven to 400 degrees F.
Form 1 dough disk into twenty-four 1-inch balls, keeping remaining disk wrapped and chilled. Press dough balls into bottoms and up sides of twenty-four 1/8-cup mini-muffin cups (about 1 3/4 inches across top and 1 inch deep). Trim any overhang with a knife and prick bottoms of shells with a wooden pick. Chill shells 15 minutes, or until firm.
Bake shells in middle of oven 12 minutes, or until golden, and cool in cups on racks.
Gently loosen shells with a knife and remove from cups, reserving shells for chocolate bites ...3 large egg whites ...8 ounces fine-quality bittersweet chocolate ...2 cups heavy cream
1/2 recipe (24) sweet tartlet shells
Chocolate Glaze...7 tablespoons unsalted butter ...
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