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Recipes

courtesy of White Lily Flour

Shirley

Corriher's Touch-of-Grace Biscuits (large batch)

Nonstick

cooking spray

2-pound bag

self-rising flour

2 teaspoons

salt

1/2 cup

sugar

3/4 cup

shortening

2 1/3 cups

whipping cream

About 4

cups buttermilk

2 cups

White Lily all-purpose flour

1/2 cup

butter, melted

Preheat

oven to 425 degrees Fahrenheit. Arrange a shelf in the

center of the oven, and spray 3 small (8 to 9 inch) round

cake pans with nonstick cooking spray. Combine the flour,

salt and sugar in a medium mixing bowl. With your fingers

or a pastry cutter, work the shortening into the flour

mixture until there are no shortening lumps larger than a

pea.

Stir in the

cream first, then the buttermilk. Add buttermilk until

the dough looks like cottage cheese. Pour the flour onto

a plate or pie tin. With a (1 3/4 inch number 30) ice

cream scoop or spoon, scoop a biscuit-size lump of wet

dough into the flour and sprinkle some flour over it to

coat the outside. Flour your hands well. Pick up the

biscuit and shape it into the general shape of a soft

round. At the same time, shake off the excess flour. As

you shape each biscuit, place it into the pan, pressing

each one against the other so that they will rise up and

not spread out. Continue shaping biscuits in this manner

until you use all of the dough.

Bake in the

center of the oven until lightly browned, about 20

minutes. Brush the biscuits with melted butter. Cool for

one or two minutes in the pan, then dump out and cut the

biscuits apart. Butter `em while they're hot!

Note: Do

not use self-rising flour for shaping since the leavening

is not dissolved and used. It will give a bitter taste to

the outside of the biscuit.

Yield:

Makes about 14 biscuits per pan.

Reunion

Cake

3 3/4 cups

all-purpose flour

2 1/4 cups

sugar

1 1/2

teaspoons baking powder

1 1/2

teaspoons salt

3/4

teaspoons soda

1 1/2 cup

buttermilk

1 cup

vegetable shortening

1 cup

butter

6 egg

whites

1 1/2

teaspoons vanilla

1 1/2

teaspoons lemon, orange, coconut or almond extracts

Preheat

oven to 350 degrees Fahrenheit. Spray three 9-inch or

four 8-inch cake pans with nonstick cooking spray or one

13 x 9 x 2-inch pan. Line bottoms of pans with wax paper

cut to fit. Spray the wax paper with nonstick cooking

spray, and dust the pans lightly with flour.

In mixing

bowl, combine flour, sugar, baking powder, salt and soda.

Add buttermilk and shortening and beat two minutes. Add

egg whites, vanilla extract, and choice of other extract.

Beat an additional two minutes, scraping sides of bowl

several times to remove air bubbles.

Bake for 22

to 25 minutes, or until toothpick inserted near the

center comes out clean. Cool on wire rack 10 minutes

before removing from pans. Finish cooling on wire rack.

(The 9 x 13 inch cake may be cooled and frosted in pan if

desired.)

Lemon

Pecan Filling or Orange

Pecan Filling

1/4 cup

lemon juice and 1/2 cup half and half (for lemon filling)

or

3/4 cup

orange juice (for orange filling)

3 egg yolks

tablespoons all-purpose flour

1 cup sugar

1/4 cup

butter

tablespoon of fresh lemon zest (for lemon filling)

or

fresh

orange zest (for orange filling)

1 cup

chopped pecans

In heavy

saucepan, combine lemon juice and half and half or orange

juice, egg yolks, flour and sugar. Stir with wire whisk

until flour is completely blended. Heat over medium heat

until mixture is thick and begins to boil. Boil for one

minute, then add zest and boil for an additional minute.

Remove from heat, add butter and fresh lemon or orange

zest. Stir in chopped pecans. Refrigerate until

completely cool before spreading on cake.

Note: If

desired, omit the nuts.

Pineapple

Coconut Filling

3/4 cup

milk

1 (8-ounce)

can crushed pineapple packed in its own juice

3 egg yolks

1/4 cup

all-purpose flour

1 cup sugar

1/4 cup

butter

1 1/2 cups

sweetened coconut

In heavy

saucepan, combine juice from drained canned pineapple,

milk, egg yolks, flour and sugar. Stir with wire whisk

until flour is completely blended. Heat over medium heat

until mixture is thickened.

Remove from

heat, add butter and coconut. Refrigerate until

completely cool before spreading on cake.

Fluffy

Frosting

A fast and

east way to make the classic seven-minute frosting.

2 egg

whites

1 1/2 cups

sugar

1/4

teaspoon cream of tartar

1/3 cup

water

1/2

teaspoon vanilla, lemon, orange or almond extract

Place saute

pan filled with water on burner. Heat until water

simmers. Measure egg whites, sugar, cream of tartar and

water into a metal bowl. Place bowl over hot water. Stir

frequently around edges of bowl. Using an instant read

thermometer, leave mixture over the water until the egg

mixture is 160 degrees Fahrenheit (any temperature below

160 degrees Fahrenheit is not safe.)

When

mixture reaches temperature, remove from heat and, using

high speed of mixer, whip for five minutes. Add flavoring

and whip for one minute. Allow frosting to cool in bowl 5

to 10 minutes until frosting is thick enough to spread.

Sugar

Cookies

1/4 cup

butter

1/3 cup

vegetable shortening

1 cup sugar

1 large

egg, lightly beaten

2 teaspoons

vanilla

2 cups all

purpose flour

1 1/2

teaspoons baking powder

1/2

teaspoon salt

Cream

butter and shortening in large bowl until smooth. Add 1

cup of sugar and mix until smooth and light. Add egg,

beat 1 minute or until light and smooth. Add vanilla.

Just until blended. In medium bowl, combine flour, baking

powder and salt. Gradually add to butter mixture. Stir

until well blended. Divide in thirds. Place each third in

a sealable sandwich bag. Flatten into disk. Refrigerate

for at least one hour to overnight. Preheat oven to 375

degrees Fahrenheit. Remove one disk from refrigerator at

a time. Allow to sit at room temperature just until soft

enough to roll without cracking. Roll on lightly floured

surface to 1/4 inch thick. Cut into cookies as desired,

reserving dough scraps to re-roll.

Place

cookies on ungreased baking pan at least 1 1/2 inches

apart. Bake for 6-8 minutes or until the sides are

lightly browned and set. Remove from oven, cool for 10

minutes. Remove from pan onto cooling rack and cool

completely.

Makes 10-12

cookies.