Tuesday, March 13, 2007

Herb & Garlic Cheddar Biscuits
Serves 4 to 6

2 cups (500 ml) all-purpose flour
4 tsp (20 ml) VE Baking Powder
2 Tbsp (30 ml) VE Herb & Garlic Dip Mix
½ tsp (2.5 ml) VE Herbed Garlic Sea Salt
¼ cup (60 ml) cold butter
2/3 cup (160 ml) milk
1 cup (250 ml) grated Cheddar cheese

1. Preheat oven to 450° F (230° C).

2. Mix together flour, VE Baking Powder, VE Herb & Garlic Dip Mix and VE Herb & Garlic Sea Salt.
3. Using a pastry blender combine butter with dry mixture until butter pieces are the size of small peas. Add milk and stir to fully incorporate before folding in grated Cheddar cheese.
4. Turn dough out onto a clean floured surface and gently knead 6 - 8 times. Pat dough out to a thickness of about ½" (1 cm) and cut to desired shape. Place biscuits onto a parchment-lined baking sheet and bake for about 30 minutes, or until lightly browned.

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Tuesday, February 13, 2007

Hot Mushroom Dip

2 T butter or margarine
3 T VE Toasted Onion
8 oz (3 cups) finely chopped fresh mushrooms

Sauté until most of moisture is gone.

In Food Processor – add:
Mushroom mix
1 pkg 250 g cream cheese
½ c mayonnaise
1 t VE Lemon Dilly Dip Mix
1 t VE Cheese and Jalapeno Dip Mix
1 t VE Herb and Garlic Dip Mix
1 cup grated cheddar cheese

Mix well – place in ovenproof dish, or foccacia round loaf and sprinkle with VE Chives, bake at 350 for 20 – 30 min.

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