1. food and drink
2. desserts and baking

Classifieds
Page A10
Pilot News • Wednesday, November 5, 2014
HELOISE'S
HINTS FROM
KITCHENEERING
HELOISE
Biscuits From Heaven
Dear Readers: With the
holidays coming up, many
will be going home for
Thanksgiving. Who can
resist home-baked goods
and the smell of something
yummy when you walk in
the door that says “Welcome home”?
So many keep asking about the HELOISE ANGEL BISCUIT recipe that my mother, the
original Heloise, printed more than four decades
ago. And yes, they are just as soft as little angels.
So here is my family recipe just for you.
This dough can be made up to three
days in advance and stored in the refrigerator in a
covered bowl. Gather the following ingredients:
1 package dry yeast
1/4 cup warm water
2 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
1/8 cup sugar
1/2 cup shortening
1 cup buttermilk
Dissolve the yeast in warm water and
set aside. Place all the dry ingredients (in the above
order) in a bowl and mix. The shortening should
be cut in, similar to when making pie crust. Stir in
the buttermilk and the yeast mixture. Mix well and
refrigerate in a covered bowl.
Take the dough out when ready to make
biscuits. Knead it LIGHTLY on a floured counter
or board. Roll out the dough gently and cut into
shape. I use a small juice glass to “cut” out just the
right-size biscuit. Place the biscuits in a greased
pan and allow to rise slightly. Bake in a 400 F oven
for 12-15 minutes. Enjoy! -- Heloise
P.S.: Make a double batch, because
they will just “float” away, they are so light.
SEND A GREAT HINT TO:
Heloise
P.O. Box 795000
San Antonio, TX 78279-5000
Fax: 210-HELOISE
Email: Heloise(at)Heloise.com
HONEY FOR SUGAR?
Dear Heloise: I do a lot of baking and
am alarmed at the amount of sugar required. I want
to substitute honey. Can I substitute honey for sugar? -- Gaylen C., Bella Vista, Ark.
Yes, you can substitute honey for sugar! Here are a couple of hints: Use a one-to-one
substitution (1 cup of honey in place of 1 cup of
sugar). However, when a recipe calls for more than
a cup, reduce the liquid in the recipe by 1/4 cup
per cup. Then lower the oven temperature by 25
degrees to prevent overbrowning. -- Heloise
HEALTHY RINSE
Dear Heloise: I love coleslaw, but everything sold in my area is too rich and sugary. I
purchase a package, put it in a strainer, then pour
water over it and watch the excess mayonnaise and
sugar go down the drain. My coleslaw now has a
sensible calorie count, and to me it tastes better.
-- Marvin P., Torrington, Conn.
Marvin, you also could buy a package of pre-cut or shredded slaw and add your own
dressing. -- Heloise
LABEL LEFTOVERS
Dear Heloise: It’s never nice to find out
that leftovers have gone bad in your refrigerator.
To alleviate this, label food containers with sticky
notes, including the contents and date they went
into the fridge. Less food ends up in the compost
bin, and you’ll save money, too. -- Martha Silano
in Seattle
(c)2014 by King Features Syndicate Inc.
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553
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605
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595
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629
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25 YEARS
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