651772
22
Zoom out
Zoom in
Previous page
1/55
Next page
BEFORE YOU START
This recipe makes use of a 3-inch diameter biscuit cutter. However, cutting the biscuits out with a soup can
(lid and bottom removed, washed and dried) or even a knife is possible if you do not own a cutter.
INGREDIENTS PREPARATION METHOD
4 cups all-purpose flour
8 teaspoons baking powder
½ teaspoon baking soda
4 tablespoons (½ stick) butter, cold
4 tablespoons shortening
2 cups buttermilk
1. Preheat the oven to 375°F on Bake Mode with a rack set on
position 3. 2. Sift together dry ingredients. 3. Cut the butter into eight
pieces and add with the shortening to the dry ingredients. 4. Rub the butter
and shortening into the our between your hands until it looks like coarse
cornmeal. 5. Add in the buttermilk and gently mix together with a spatula or
your hands until it forms a dough. 6. Turn it out onto a lightly our-dusted
counter and fold it a couple of times to smooth out the dough. 7. Press down
into a circle, ¾-inches thick. Cut out biscuits with a 3-inch cutter — gently
press together the extra dough and cut out as many as you can. Try not to
overwork the dough or the biscuits will become tough when baked. 8. Place
on parchment-lined baking pan and brush the tops with buttermilk. 9. Bake
until golden brown, about 24 minutes.
MAKES RACK POSITION COOK TIME
1 DOZEN 3-INCH BISCUITS POSITION 3 24 MINUTES
BUTTERMILK BISCUITS
Making homemade buttermilk biscuits is a rite of passage in the South, but folks all over enjoy their
hearty deliciousness. These biscuits can be baked either close together for a softer crumb on the sides,
or farther apart for more of a crust over the top and sides of the biscuits. The combination of butter and
shortening will help give flavor while keeping the biscuits tender and flaky.
BEFORE YOU START
A water bath is needed for baking these pudding cakes. The water helps regulate the temperature
and cooks the cakes evenly.
INGREDIENTS PREPARATION METHOD
½ cup granulated sugar,
to coat the ramekins
1
1
3 cups granulated sugar
4 large eggs, separated
1
1
3 cups buttermilk
¼ cup lemon juice
Zest of two lemons
¼ teaspoon kosher salt
½ cup all-purpose flour
1. Preheat the oven to 325°F on Bake Mode with a rack set on position 3.
2. Spray eight 1 cup custard cups with pan spray and dust with 2 teaspoons
of sugar. 3. In a medium bowl, whisk together the 1
1
3 cups sugar, egg yolks,
buttermilk, lemon juice and zest. 4. Sift together the our and kosher salt
and whisk into the buttermilk and egg mixture. 5. Whip the egg whites to soft
peaks and combine the two mixtures by gently folding the egg whites in.
6. Divide the batter evenly between the custard cups. 7. Place ramekins
into two 9x13 pans and ll with hot water halfway up the side of the ramekins.
8. Place the pans side by side into the oven and bake in a hot water bath for
about 35–40 minutes or until the tops are lightly golden brown and the cake
tops spring back when gently pressed. 9. Allow cakes to cool for 5 minutes
before removing them from the water. 10. Allow the ramekins to cool, then
wrap and store in the refrigerator for at least 3 hours or overnight. 11. To
unmold the cake, run a butter knife gently around the edges of the cakes.
12. Place a plate over the ramekin, turn upside down and gently shake to
release the cake. 13. Top with whipped cream and fresh berries.
MAKES RACK POSITION COOK TIME
8 8–OUNCE CUSTARD CUPS POSITION 3 35–40 MINUTES
LEMON PUDDING CAKES
Are they as moist and delicious as they sound? Yes! They have an almost flourless batter that separates
out into delicate cakes, with a sweet and tart lemon glaze once the cakes are done. Easy to make and
impressive to see.
BAKE MODE
40
41
22


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Wolf M Series at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Wolf M Series in the language / languages: English as an attachment in your email.

The manual is 13,12 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of Wolf M Series

Wolf M Series Installation Guide - English - 44 pages

Wolf M Series Quick start guide - English - 2 pages

Wolf M Series User Manual - English - 68 pages

Wolf M Series Installation Guide - French - 44 pages

Wolf M Series User Manual - French - 68 pages

Wolf M Series Installation Guide - Spanish - 44 pages

Wolf M Series User Manual - Spanish - 68 pages


The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info