For this ladies-only lunch, pick a day when all of you -- including the cook -- can enjoy a meal at your leisure.
Melon Sparklers The fruit of a Galia melon looks like honeydew, but isn't as sweet.
Fruited Cheese-Filled Lemon Biscuits Another time, for a more substantial filling, replace the fruit with chopped cooked turkey or chicken.
Lemon Biscuits Prepare a double batch of these tender biscuits so you'll have enough to make 12 of the sandwiches.
Pink Geranium Cake Scented geranium leaves add a light pleasing flavor to this pink layered cake frosted with a creamy, pink buttercream frosting.
Smoked Chicken Salad with Raspberry Vinaigrette Stop at the deli department of your supermarket for smoked chicken breast.
Here are a few of our favorite best-kept biscuit baking secrets:
- Use only chilled butter or margarine.
- Stir dry ingredients well to distribute the leavening agent.
- Mix the butter, margarine, or shortening and flour only until the mixture resembles coarse crumbs.
- Stir in the liquid just until moistened.
- Lightly knead the dough by folding and pressing; 10 to 12 strokes should be enough to distribute the moisture.
- Cut out as many as possible from a single rolling of the dough (additional rolling and flour will make them tough and dry). Cutting the dough into squares will eliminate the need to reroll it.
- Place biscuits or scones close together on the baking sheet for a soft crust; for a crispy crust, place them about 1 inch apart.
- Remove from the oven when top and bottom crusts are an even golden brown.
- Store in foil or a sealed plastic bag at room temperature for 2 to 3 days; freeze in heavy foil or air-tight container up to 3 months.
- Reheat foil-wrapped biscuits in a 300° oven for 10 to 12 minutes; reheat frozen biscuits for 20 to 25 minutes.