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Easy Biscuit Mixture

Reviewed: Oct. 24, 2013
I make a half batch since there are just two of us. I just use it for biscuits, 1 cup mix to 1/4 cup milk or buttermilk for each 3-1/4 x 1 inch biscuit. I stir the mix and milk together with a wooden spoon and then kneed about 6 or 7 times on the counter dusted with a tablespoon of mix. I pat it down to about an inch thickness and cut with my Mother's biscuit cutter from the 50's. Bake on an ungreased cookie sheet and at 450° for about 11 minutes, top and bottom should be golden brown.
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Sweet-Sour Coleslaw

Reviewed: Feb. 24, 2012
Very good. Closest I've found to what I remember my mother making.
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Breakfast Sausage

Reviewed: Jan. 8, 2011
I had a 2 pound boneless pork roast in the frig that I didn't have time to cook so I used my KitchenAid grinder attachment and coarse ground it this morning. Divided the ground pork into two 1 pound portions, recalculated the recipe for 3 servings and followed it exactly. Formed patties and fried them for breakfast, they were very good. We usually get ground sage sausage from our butcher and these were every bit as good. I'm going to make Italian sausage with the remaining meat tomorrow night.
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Mom's Best Peanut Brittle

Reviewed: Dec. 25, 2010
Excellent flavor and very easy to make. I made a few changes, added 1 teaspoon of vanilla with the butter and added the nuts, 1-1/2 cups of cashews, at about 280 degrees.
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Almond Chocolate Biscotti

Reviewed: Sep. 13, 2010
My husband and I love Biscotti and have been buying them at our local bakery for $10 per pound. Now that I'm retired I thought why not save some money and make them myself. When I searched for Biscotti and this recipe came up I thought it looked too easy to be any good but I'd try it. I followed the recipe exactly except I mixed in the nuts and bits by hand. That little bit of kneading helped to smooth out the batter. The final consistency reminded me of play dough. The cookies were fantastic, every bit as good as the ones from the bakery. My husband likes them better. I’ve been thinking of variations since the basic recipe of cake mix, flour, butter and eggs could be used with any flavor cake mix and combination of flavorings, nuts and dried fruits. The important thing is to make sure that the dough is very dense and that the cookies are completely cooled before you store them. Some variations: German chocolate cake with walnuts and coconut Yellow cake with dried cranberries and pecans Red velvet cake with white chocolate bits German chocolate cake with chopped English toffee
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