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< Back Apple Pie Filling Classic and simple apple pie filling Previous Next

You'll never want to buy syrup ever again! < Back Homemade Maple Syrup Prep Time: 1 minute Cook Time: 5 minutes Serves: -0- Level: Beginner About the Recipe Ingredients 2 cups sugar (2 cups white, OR 1 cup white and 1 cup brown, OR 2 cups brown) 1 cup water ½-1 tabkespoon of maple flavoring – more or less to taste (I don’t measure) 1 tablespoon corn syrup (do not measure this, just pour out a "glop") (optional) Preparation Add all ingredients and stir periodically until it comes to a full boil. Serve on French toast, waffles, pancakes, or anything else that requires syrup. My favorite combination is 1 cup white sugar and 1 cup brown sugar. The brown sugar just makes it have a little richer flavor. The real reason that I like that combination is so that I don’t forget the recipe; I just have to remember 1:1:1 (white, brown, water), flavoring and a glop – very simple. The corn syrup is optional, but I add it because it is a science trick that won't allow the two different types of sugars to combine and crystalize. This is especially helpful if you have leftover syrup and store the excess for another day. Previous Next

Better than homemade noodles and we love noodles! < Back Danish Dumplings Prep Time: 15 min Cook Time: 5 min Serves: Level: Beginner About the Recipe Ingredients 4 Tbsp. Butter or margarine 1/2 cup Boiling water 1 tsp. salt 2/3 cup flour 1 tsp. sugar ¼ tsp. Nutmeg 2 eggs Preparation Bring butter and water to a boil. Add flour and seasonings all at once, stirring continuously. Cook until mixture leaves the sides of the pan. When cool, add the eggs, one at a time, beating well with a spoon until they are all incorporated. Dip a tablespoon into the hot soup so that the mixture won’t stick to the spoon and then scoop up a tablespoon full and drop into boiling broth or soup. Do not cover. Cook for 4 to 5 minutes - they are done. Serve hot. So good.

My mom’s delicious 'Loaded Deviled Eggs' recipe is the star of my family's Thanksgiving dinner. Here's how to make the easy dish. < Back Loaded Deviled Eggs Prep Time: 5 Minutes Cook Time: 20 Minutes Serves: 16 Level: Beginner About the Recipe My mom’s delicious 'Loaded Deviled Eggs' recipe is the star of my family's Thanksgiving dinner. Here's how to make the easy dish. Ingredients 8 large hard-boiled eggs 1 tablespoon of Dijon mustard or regular yellow mustard (based on preference) 1 teaspoon of sweet pickle relish ¼ teaspoon black pepper 2-3 tablespoons of Kraft Sandwich Spread (you can use Mayo as well, but add ¼ teaspoon garlic powder and an extra ½ teaspoon of sweet pickle relish) A pinch of salt Smoked or sweet paprika for garnish (season to your liking) Preparation To make, you'll need: 8 large hard-boiled eggs 1 tablespoon of Dijon mustard or regular yellow mustard (based on preference) 1 teaspoon of sweet pickle relish ¼ teaspoon black pepper 2-3 tablespoons of Kraft Sandwich Spread (you can use Mayo as well, but add ¼ teaspoon garlic powder and an extra ½ teaspoon of sweet pickle relish) A pinch of salt Smoked or sweet paprika for garnish (season to your liking) The recipe also offers optional toppings, including one to two dashes of Tabasco sauce and bacon bits. Instructions: Boil eight large eggs for 10 to 12 minutes on a stovetop. Let them cool for another 10 minutes. Cut the hard-boiled eggs in half, scooping the cooked yolks into a large bowl. Mix the egg yolks, mustard, sweet pickle relish, black pepper, and Kraft in the large bowl. Stir until the ingredients are mixed thoroughly. Use a spoon to scoop the yolk mixture into the halved eggs. Sprinkle paprika and chopped chives for garnish. Previous Next

Juicy honey garlic pork chops with caramelized edges ready and on your table in less than 15 minutes! smothered in the best 4-ingredient sauce! < Back Easy Honey Garlic Pork Chops Prep Time: Cook Time: 12 Minutes Serves: 12 Level: Beginner About the Recipe Juicy honey garlic pork chops with caramelized edges ready and on your table in less than 15 minutes! smothered in the best 4-ingredient sauce! Ingredients 4 pork chops bone in or out Salt and pepper, to season 1 teaspoon garlic powder 2 tablespoons olive oil 1 tablespoon unsalted butter 6 cloves garlic, minced 1/4 cup honey 1/4 cup water (or chicken broth) 2 tablespoons rice wine vinegar (or apple cider vinegar, or any white vinegar) Preparation This Honey Garlic Pork Chops Recipe is so easy you won’t believe it when it’s done! No marinating needed, this recipe is an incredibly quick and delicious way to serve bone in or boneless pork chops — seared until golden then simmered and broiled (or grilled) in the most amazing honey garlic sauce! THE BEST part are those crispy, charred and caramelized edges! How to cook pork chops Boneless OR Bone-In chops can be usedSeason chops just before cooking to ensure they stay tender and juicy while cooking. Preheat your heavy-based pan or skillet and get it nice and hot before adding your chops.Sear for 4-5 minutes each side until crisp and golden. The juices in the chops release into the sauce while broiling, creating even more flavor and quantity of sauce to serve with your pork. pork chop marinade — no marinating needed! Melt butter in the same pan as the porks were seared in to keep those flavors going into the sauce, then add the rest of your ingredients. Cook until the sauce reduces down and thickens slightly (about 3-4 minutes). Don’t cook for too long or the honey will reduce down completely, leaving you with a dry pan. (If that happens, just make another batch of sauce only to serve later.)Baste pork generously with the sauce, then broil/grill for 1-2 minutes, or until edges are slightly charred. baked pork chops If you prefer oven baked pork chops, we’ve included directions in the Recipe Notes! INSTRUCTIONS Preheat the oven broiler (or grill) on medium-high heat. Season chops with salt, pepper and garlic powder just before cooking. Heat oil in a pan or skillet over medium high heat until hot. Sear chops on both sides until golden and cooked through (about 4-5 minutes each side). Transfer to a plate; set aside. Reduce heat to medium. Melt butter in the same pan, scraping up any browned bits from the bottom of the pan. Sauté garlic until fragrant (about 30 seconds). Add the honey, water and vinegar. Increase heat to medium-high and continue to cook until the sauce reduces down and thickens slightly (about 3-4 minutes), while stirring occasionally. Add pork back into the pan, baste generously with the sauce and broil/grill for 1-2 minutes, or until edges are slightly charred. Garnish with parsley and serve over vegetables, rice, pasta or with a salad. NOTES Baked Pork Chops: Preheat oven to 390°F | 200°C. Sear seasoned chops in a hot oven-proof pan or skillet over medium-high for 2 minutes per side -- get them crisp. Remove chops and make your sauce following the recipe above (Step 3). Baste with sauce and bake in the oven for about 10-15 minutes, or until reaching your desired doneness. Broil/grill for 2 minutes to get those caramelized edges! Previous Next

Soft serve is one of my favorite summer treats, and I was excited to try the pineapple version. < Back Pineapple Frozen Dessert Prep Time: 10 Minutes Cook Time: 10 Minutes Serves: 4 Level: Beginner Ingredients Frozen pineapple chunks Pineapple juice Defrosted cool whip Honey Preparation The pineapple soft serve ice cream recipe is simple: blend frozen pineapple chunks with a bit of juice and cool whip until smooth. I was surprised by how rich and creamy the soft serve turned out, and the pineapple flavor was delicious. It’s the perfect treat on a hot day! If you’re in the mood for something a little different, give this pineapple soft serve recipe a try. It’s easy to make and is sure to satisfy your sweet tooth. Thanks for reading, and we hope you enjoy the recipe! What exactly is soft serve Pineapple ice cream? This is a simple recipe that is made by using pureed pineapple, heavy cream, milk, and a small amount of sugar. It is an extremely refreshing treat for any time of year. What is the Pineapple Ice Cream made with? The recipe contains heavy cream, milk, sugar, and pureed pineapple. A very simple combination for a delicious dessert. What does Pineapple Soft Serve taste like? The flavor will be Pineapple in this recipe. That is what makes it so refreshing. Can I add or substitute other flavors? You certainly can! Any other fruit flavor will work in this recipe as long as the fruit is pureed first. However, you could also make this into a Butter Pecan or Chocolate or even Maple flavored Soft Serve. Instructions: Step 1. Start by adding 3 cups of frozen pineapple chunks into a blender or food processor. Step 2. Then, add 6 oz of pineapple juice. Step 3. Next, add 1 cup of defrosted cool whip. Step 4. Lastly, add 2 tbsp of honey. Step 5. Blend until well combined and smooth. Step 6. Put the mixture into a piping bag, and pipe it into four separate serving containers. Previous Next

Grandmas easy delicious cake! < Back Apple Chip Cake Prep Time: Grandmas easy delicious cake! Cook Time: 50-55 mins Serves: Level: Beginner About the Recipe Ingredients 3 cups flour 2 cups sugar 2 teaspoon soda 1 teaspoon salt 1 teaspoon cinnamon 2 teaspoon vanilla 2/3 cup oil 2 eggs 4 cups coarsely chopped pr grated raw apples 1 cube margarine 1 cup brown sugar 1 cup chopped nuts ½ cup flour Preparation Mix above ingredients and pour into greased and floured 9” x 13” pan. Mix topping and sprinkle over top of batter. Bake at 350 degrees for about 50 to 55 minutes.

< Back Mile High Biscuits These biscuits make the ultimate biscuits and gravy or better yet, they go really good with homemade Chicken Noodle Soup. Who says that eating food storage is yucky? I’m thinking that it is nothing but yummmmmy! Previous Next

I love a good deal, don’t you? I also love to purchase in bulk and “put food up” for another day. So, when the opportunity came to purchase a box of oranges from a youth baseball fundraiser at a really good price, I couldn’t resist… but what to do with 20 pounds of oranges? Find 28 uses for oranges, of course! < Back Uses For Oranges - Never Waste Another Orange Prep Time: N/A Cook Time: N/A Serves: N/A Level: Beginner About the Recipe I love a good deal, don’t you? I also love to purchase in bulk and “put food up” for another day. So, when the opportunity came to purchase a box of oranges from a youth baseball fundraiser at a really good price, I couldn’t resist… but what to do with 20 pounds of oranges? Find 28 uses for oranges, of course! Ingredients Oranges Preparation Read on to learn how to prepare, zest, chop, squeeze, and liquidate oranges in 28 useful ways. Preparing Your Oranges The first thing to do is wash the oranges before you use them – you are going to eat or zest them, so you need to get rid of the dirt and nasty chemicals first. Fill a sink with warm water and add vinegar. Don’t worry too much about the ratio – a big “glug” of vinegar to half a sink of warm water will do. Let them sit for a few minutes and then rinse. I washed enough for several days and left the rest until I wanted to use them. The wax coating that they place on them helps protect the oranges so they will last longer. 28 Uses for Oranges Eat them! Oranges are a healthy snack with low calories. You can’t beat them for a midday boost. - 86 calories in a large orange- 65 calories in a medium size orange- 45 calories in a small orange How can you use a whole orange without waste? Simple…place the washed orange in the freezer. Once the orange is frozen, get your grater or vegetable peeler, shred the whole orange (no need to peel it), and sprinkle it on top of your food . Sprinkle it on your salad, ice cream, soup, cereals, smoothies, noodles, spaghetti sauce, rice, sushi, fish dishes….the list is endless. All of the foods will have a wonderful taste. (This works well with lemon and lime too) Make orange zest. Make herbal tea . Traditionally, orange peels are used internally in teas to help with stomach cramps and as an appetite stimulant. Make orange zest and freeze it with water in ice cube trays . Use it for flavorful drinks on a hot day or to add some zing to your daily water routine. Make old fashioned marmalade ! It’s a great addition to your food storage. Dry and powder the rinds . Make natural citrus cleaner with orange rinds and white vinegar. This was my favorite thing to do with the leftover orange peels, now I have orange scented vinegar to clean with. It’s so easy, you’ll never throw away an orange peel again. Garbage Disposal sweetener – Keep the vinegar orange peels in a jar on the counter and put a few down the disposal every time you use it. We always have extra eggs, and now that I have a box of oranges, I can make Honey Sweetened Orange Curd . This stuff is fabulous! You’ve got to try it over ice cream. Clean your sink . Oranges can be used to safely clean most surfaces. Cut an orange in half and dip it lightly into a dish of salt. Scrub the inside of your sink with the salted orange. Rinse thoroughly. Then use it for #9 so your drain will smell nice too! Even an orange that has already been juiced will work with this technique. Make an orange pomander . The citrus scent is pleasant and is a great mix of cloves, which repel moths. Here’s how: Use a toothpick and make holes in an orange. Fill the holes with whole cloves. Bake the oranges on low for an hour or until they harden. After cooling, decorate with ribbon or string to form a sling for the orange. Hang in your closets, your bathrooms, your kitchens , or where you keep litter boxes. I like to put several of these in a decorative bowl in my bedroom. Make an orange peel face mask . Grind dried orange peels to a powder and add it with an equal part of water (or milk) until you have a paste. Apply as a face and body treatment. This can be done with other citrus peels as well (lemon peels, grapefruit peels, etc) to make a variety of masks! Keep your brown sugar lump free . Oranges can deter brown sugar from hardening. Place a two-inch wide orange peel piece, pith and all, in with your brown sugar and keep in an air-tight container. The skin puts moisture into the air inside the container, keeping the air damp. Fire Starters - The oil in orange peels is volatile, use this to your advantage and make your own fire starters. Squeeze the oil of orange peels onto a bundle of dryer lint. To start a fire out camping, put some dried orange peels with the kindling under the larger wood. Wave goodbye to toxic chemical fumes for a not-so-budget-friendly camping item. Make delicious homemade oil for use on a salad – give them as gifts, or just keep for your own kitchen. Place bits of orange peel (pith removed) and dried cranberries or a sprig of your favorite herb, into a decorative bottle and fill the remainder with extra virgin olive oil. Close the bottle and place it in a dark place. Remember to gently shake every few days. After several weeks the orange peels and herbs will impart a wonderful flavor to the oil. Remove the herbs, decorate and give! Make citrus sugar: Use fresh twists and add them to sugar, combining them in a jar. Let the oil from the peel infuse the sugar, and after a few weeks remove the peel. Make citrus extract powder: Make zest or twists (lemons, limes, oranges, or grapefruit) being sure to remove the pith and allow to dry, about three or four days for twists, less for zest. Put in a blender (or spice grinder) and pulverize into a powder. Store in a clean jar. Keep cats away from your garden or houseplants. I’ve heard that cats don’t like the scent of orange. Try placing dried rinds around your prized plants and see what happens. If the cats are really stubborn, dry out some coffee grounds (as much as you can get) and mix them with freshly grated orange peels (you want the peels to preserve their strong smell for an effective cat repellent); mix everything with soil from your garden and add the mixture to the places turned by cats into their litter boxes or around plants. This natural cat repellent will send the message to any feline trespasser to keep away while being non-toxic to kids and dogs. Compost it of course! Just be sure you don’t overload the compost bin with citrus. Putting the entire box in would be a bad idea and a waste of other great products you could be making! Reduce the odor in your trash area . Placing orange peel at the bottom of your trash can, before putting the bag or bags in, is said to reduce odor and discourage insect infestation. Make candied orange slices. Make an infusion of honey with orange peels by placing twists and letting the flavors steep for a few weeks. Speed up the process by slowly heating them on the stove, being careful not to bring it to a boil. Remove the peels and store in a clean jar. Dry and grind the orange peels. Place into a mason (glass) jar and cover with clear grain alcohol (like vodka), warming it first will yield more oil.-// Shake vigorously for a few minutes and repeat every couple of days.-// After two weeks, strain the mixture through a coffee filter, reserving the alcohol.-// Place it in a shallow dish, cover with cheesecloth, and allow alcohol to evaporate, what’s left over will be orange oil. Note: For this use, and any other uses for oranges that require the peels, use only organic fruit. Most non-organic oranges exceed pesticide limits and their peels are coated with the cancer-causing fungicide imazalil . The same goes for all other citrus fruits, including lemon, lime, and grapefruit. Try making your own orange oil extract : Caution! Orange oil is flammable and very corrosive. For most cleaning purposes, a quarter of an ounce mixed in with a quart of water should be enough to get the beneficial results. Always spot test before applying in quantity. For those scorched pots and pans, boil several orange rinds in them. Let everything sit for an hour or so, and gently clean with dish soap as usual. Rinse off. Your kitchen will be smelling heavenly fresh too. So, it’s a win-win (if using the rinds is too much of a hassle, replace them with baking soda for the same effect). Make orange juice (lots of it!). This might sound like a no-brainer, but when your pantry is overflowing with oranges, it is the most sensible thing to do. And don’t worry about the excess juice going bad. It should last in the refrigerator for up to three days and up to four months in the freezer. Make natural pectin for your jams and jellies. Not everyone is a huge fan of gelatin (I’m looking at you, our health-conscious or vegan readers). You can swap the gelatin with homemade pectin. Fortunately, the white, fibrous part of orange peels also known as the pith is chock-full of the right stuff. Just remove the pith, chop it finely, place it in a cotton muslin drawstring bag and let everything boil in the jam. Turn an orange into a natural exfoliator . Dip a half orange into coarse sugar and gently exfoliate your skin with it. The sugar will remove dead skin cells boosting skin regeneration while the juice in the orange will feed your skin from the outside in. Oranges are rich in nutrients that are a boon for the skin such as vitamin C and E, antioxidants, and zinc. Give your skin some much-needed TLC at least once a week. Frequently Asked Questions How does orange peel remove dark spots? The active ingredients in oranges are Vitamin C and natural AHAs, which have a direct effect on the human skin’s dark spots. They basically help those spots to heal and moisturize the skin to return it to its normal properties. What happens if you eat oranges every day? Due to the high amount of vitamin C that can be found in oranges, we don’t recommend eating them every day, and especially not if you have the habit of eating them in large quantities. Basically, they can cause abdominal cramps, and could also lead to diarrhea, as well as other stomach problems. Also, you should take note that oranges are not exactly low in calories, so eating several per day can result in an exponential weight gain. Can you eat oranges if you’re diabetic? The American Diabetes Association has listed citrus fruits among Diabetes superfoods. According to the association, citrus fruits like oranges, grapefruits, and lemons are full of fiber, vitamin C, folate, and potassium, which would help benefit a healthy diabetic eating plan. In short, yes, you can eat oranges if you’re diabetic, and they’re actually recommended. Is orange good for high blood pressure? Citrus fruits, including grapefruit, oranges, and lemons, may have powerful blood-pressure-lowering effects. They’re loaded with vitamins, minerals, and plant compounds that may help keep your heart healthy by reducing heart disease risk factors like high blood pressure. In short, yes, oranges are great if you have high blood pressure. Is one orange a day enough vitamin C? Oranges contain 53 mg of vitamin C per 100 grams. One medium orange delivers 70 mg of vitamin C. Other citrus fruits, such as grapefruit, mandarins, and limes, are also good sources of this vitamin. However, the recommended daily vitamin C is between 65 to 90 mg per day, with the upper limit being 2000 mg per day. Previous Next

This dish is easy to manipulate for larger or smaller portions. Use about a 1/2 cup of mayonnaise for every 1 pound of chicken breast (1 pound is usually 2-3 breasts). I encourage you to try different variants and make this your own! < Back Easy Baked Chicken With Mayo Prep Time: 10 minutes Cook Time: 20 - 60 Minutes Serves: 4 Level: Beginner About the Recipe This dish is easy to manipulate for larger or smaller portions. Use about a 1/2 cup of mayonnaise for every 1 pound of chicken breast (1 pound is usually 2-3 breasts). I encourage you to try different variants and make this your own! Ingredients 1 pound chicken breast 1/2 cup mayonnaise 1/4 cup parmesan cheese 2 tablespoons garlic powder 2 tablespoons Italian seasoning 1/2 teaspoon of powdered paprika or red pepper flakes 1/2 teaspoon black pepper (optional) 1/4 teaspoon salt (optional) Preparation Preheat oven to 350F Cut your chicken into smaller pieces (faster baking time), or leave whole (longer baking time) and place into a greased baking pan. I prefer an 8×8 pan for 2-3 breasts or a 9×13 for 4-6 breasts. Mix mayonnaise, cheese, and spices in a small bowl. Spread the mayonnaise mixture over the chicken in the baking pan; you may mix it or leave it on top. Bake for 20 to 60 minutes– bake time will vary wildly based on your elevation, the amount of chicken used, the depth of the pan, how cold the chicken was, and the cuts of chicken used. When the chicken in the center of the pan is fully cooked (reaching at least an internal temperature of 165F), and the top of the chicken is golden brown, it is ready. Sprinkle more cheese on top (optional) and serve. Substitutions, Variations, and Other Notes This recipe makes it easy to try out different herbs, spices, and other additives. I encourage you to make it your own to suit your taste. Here are a few alterations to consider. You can use other cuts of chicken, but it will slightly alter your baking time. Make sure your chicken reaches 165 degrees in the center. Generally speaking, it’s ready when the top is golden brown. Pull a piece of chicken from the center of your pan to check for doneness. May swap mayonnaise for Greek yogurt or vanilla yogurt (please note that I have NOT tested this in my kitchen, but several readers say they have). May use other types of cheese; for the recipe video, I used Colby Jack instead of Parmesan. It was delicious, too! Italian seasoning comprises basil, oregano, rosemary, thyme, and marjoram. You can use lemon pepper seasoning, too, for a different taste (I tested and loved this variation). You can add bacon to the mix, too. Precooked bacon is fine; the oil in the mayonnaise will keep the bacon soft and flavorful so long as it is fully coated and not used as a topping during the entire bake time. Uncooked bacon is fine, but be sure it cooks all the way. I find this a little more challenging, but it is possible. A few readers suggested adding breadcrumbs to the recipe. I have not tried this, but I bet it’s delicious. Previous Next

you have to try this!!!!! < Back Rigatoni Pie Prep Time: 20 Minutes Cook Time: 1 Hour 10 Minutes Serves: 8 Level: Beginner About the Recipe You have to try this!! Ingredients 6 tablespoons extra-virgin olive oil 9 cloves garlic, minced 1/2 teaspoon crushed red pepper flakes One 28-ounce can whole peeled tomatoes in juice One 15-ounce can whole peeled tomatoes in juice 1 cup loosely-packed fresh basil leaves Kosher salt and freshly ground pepper 1 pound rigatoni 1 pound part-skim mozzarella, grated 2/3 cup grated Parmesan cheese Preparation Heat 4 tablespoons of the olive oil with the garlic in a large saucepan over medium-low heat. Once it begins to sizzle, cook, stirring occasionally, until the garlic is soft and just beginning to brown, about 6 minutes. Stir in the chile flakes, then add the tomatoes and 1 1/2 cups water. Increase the heat to high and bring the tomato sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes then puree in a blender until smooth. Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with 1 tablespoon olive oil and bring a large pot of generously salted water to a boil. Cook the pasta until it is slightly less than al dente, about 8 minutes. Drain the pasta, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon olive oil. Stand the rigatoni on their ends in the prepared pan until it is completely filled (you might not use all the pasta). Place the pan on a foil-lined baking sheet to catch drips. Pour the sauce over the noodles, spreading it with the back of a spoon (You might not use all the sauce.) Sprinkle the pasta with the mozzarella and Parmesan cheeses. Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, cut into wedges and serve. Previous Next

These biscuits make the ultimate biscuits and gravy or better yet, they go really good with homemade Chicken Noodle Soup. Who says that eating food storage is yucky? I’m thinking that it is nothing but yummmmmy! < Back Mile High Biscuits Prep Time: 10 minutes Cook Time: 12- 15 minutes Serves: 12 Level: Beginner About the Recipe Ingredients 3 cups all-purpose white flour 2 tablespoons sugar 4 ½ teaspoons baking powder ¾ teaspoon cream of tartar ¾ teaspoon salt ¾ cup shortening 1 egg, slightly beaten 1 cup milk Preparation Mix together flour, sugar, baking powder, cream of tartar and salt into bowl. Cut in shortening with pastry blender until mixture resembles coarse meal. Add egg and milk to flour mixture all at once, stirring just enough with fork to make a soft dough that sticks together. Turn onto a liberally floured surface and knead gently 15 times (and NOT ONE KNEAD MORE – really, it will make it tough). Roll to 1-inch thickness. Cut with floured 2-inch cutter and place about 1 inch apart on an ungreased baking sheet. Bake at 450° F for 12-15 minutes, or until golden brown. Makes 16. Previous Next