How To make Lard Cookies
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COWPOKES' COOKBOOK ACE REID:
1 c Lard
1/2 c Sugar
1 c Buttermilk
1/2 ts Baking soda
1 t Salt
1 t Nutmeg
1 Heaping teaspoon baking
-powder 3 c Flour (or enough flour to
-make a soft dough which -will -hold together for -rolling)
Melt lard; then cool until lukewarm. Sift all dry ingredients together. Add lard to dry ingredients. Add buttermilk. Mix well. Roll dough to 1/2 inch thickness on floured board. Cut large round cookies. Cook until brown, about 12 minutes. Recipe from Bob Totten "This recipe has been handed down three generations. Grandma Totten said that the "new" shortenings just didn't work as well as lard - besides lard's cheaper" Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x g dietary fiber Posted on GEnie Food & Wine RT Oct 04, 1993 by COOKIE-LADY [Cookie] MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes
How To make Lard Cookies's Videos
How To Make Old Fashioned Biscuits With Lard
These old fashioned Biscuits with lard back in the days lard was the fat to use to make up these beautiful buttermilk biscuits
they are such delicious biscuits with a tender fluffy texture will leave you wanting more i love them with my breakfast and a cup of coffee always so satisfying
they are great with any meal or breakfast so fix you up a batch and enjoy they will definitely take you back❤️
#cookingwithdonna #lardbiscuits #buttermilkbiscuits
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Easy Cut Out Sugar Cookies | Just 5 INGREDIENTS! | No Spread Sugar Cookie Recipe
Easy No Spread Cut Out Sugar Cookies | Just 5 INGREDIENTS!
:: Cook Me Food ::
These sugar cookies are buttery and tender-crisp. They are made for cutting out into shapes as they hold their shape very well when baking. The dough is super easy to roll out and cut – and you only need just 5 basic ingredients. The cookies won’t puff up, so they are perfect for icing and decorating as you please. They are wonderful to serve plain too. NO SPREAD. NO PUFF. JUST 5 INGREDIENTS!
You'll need:
• 1 cup (225g) salted butter (room temperature)
• 1 1/2 cup (180g) powdered sugar/icing sugar
• 1 large egg (room temperature)
• 1 1/2 tsp vanilla extract
• 3 1/4 cup (422g) all-purpose flour
Cool completely. Serve. Enjoy!
:: HELPFUL HINTS ::
* Number of cookies will depend on cut out size and how thick you roll your dough. For thinner cookies, roll out your dough to 1/8 and 1/4 for thicker cookies.
* Bake thinner or smaller cookies for 8-10 minutes.
* Measure your flour correctly. Adding too much flour will result to crumbly texture or sandy taste when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.
* Let your cookies cool completely before frosting them. If they are not cool, the icing will melt.
:: MORE SUGAR COOKIE RECIPES ::
* No Spread Cut Out Chocolate Sugar Cookies | Only 5 Ingredients!
* Cut Out Shortbread Cookies | Only 5 Ingredients!
* Soft Chocolate Sugar Cookies
* Classic Soft and Chewy Sugar Cookies | Only 5 Ingredients!
Happy baking!
Thanks for watching!
LARD COOKIES: 5 Easy and Cheap Ingredients Cookie! | Vlog 54
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#LardCookies #Easy&CheapRecipe #OFWBaking
Lard in Your Biscuits | Chef Jack McDavid | Tips #shorts
THE FUNCTION OF FAT IN BAKING | butter, shortening, lard, oil
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Welcome back to baking school day 11! Today we are tackling the subject of the function of fat in baking! Fat is essential in keeping baked goods tender and moist but it also helps to leaven our baked goods. There are different types of fat: solid fats and liquid fats. The two types of fat function slightly differently in baking so let’s review each type! The recipe for the homework is in the written post.
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How to Make Lard Biscuits With Cara Nicoletti
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Watch our MUNCHIES correspondent, Peisin, learn how to make biscuits from Cara Nicoletti of the Meat Hook, one of Brooklyn's best butcher shops. A former pastry chef, fourth generation butcher, and food writer/blogger of Yummy-Books.com, Cara makes the flakiest, airiest lard biscuits we've ever tasted north of the Mason-Dixon line.
Look out for Cara's book, Voracious, which will be released next year by Little Brown.
More on MUNCHIES: What Happens to Our Meat When Butchering Stops Being Cool?
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