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The Many Lives of A Can of Biscuits CONTEST
by Alice Osborne
OK all you creative baking-meisters, only two more weeks to submit your ideas. Don't hold back-our newsletter needs your input and our tummies want to test them out!
Just to make this contest even more interesting, the Doughboy (Dan) is raising the stakes by giving away a Cook'n with Pillsbury CD and a couple Snickerdoodle Mixes to the top three entries so submit your entries now before it's too late!
Meanwhile, here are a few more suggestions to get you thinking:
Orange-Sugar Yum-Yums: An old favorite, and for very good reason: Dip a cube of sugar quickly in melted orange juice concentrate. Press into center of biscuit brushed with melted butter. Bake following package directions.
Ring-Around Luncheon Shortcakes: Takes two biscuits per serving: Roll biscuits to ¼" thick. Leave half as they are. Use floured doughnut cutter to cut center hole in remaining dough. Brush with melted butter. Bake at 475 on greased cookie sheet. Place whole rounds on dinner plates. Cover with richly creamed chicken, meat, or fish. Top with ring shapes.
Cinnamon Disks: Mix 1 cup sugar with 2 tsp. cinnamon. Place part of cinnamon/sugar mixture in small bowl. Sprinkle rest onto pastry board or waxed paper. Separate biscuits, cut each in half. Roll into small balls, coat well with cinnamon/sugar mixture. Slightly flatten each ball. Sprinkle with as much chopped nuts as will hold. Then use rolling pin to flatten each piece as thin as possible. Bake at 450 on greased cookie sheet for 5 to 8 min. or until browned. The thinner you roll them, the better they are!
Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.
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