2 1/2 cups all-purpose flour
1/3 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/3 cup red wine
1 egg white
2 tablespoons sesame seeds, toasted

Method

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
2. In a medium bowl, stir together the flour, sugar, baking powder and salt. Add the egg, oil and wine all at once and mix until well blended. Let the dough rest for 5 minutes. Roll the dough into log shapes and cut into irregularly shaped 1 inch slices. Roll each piece of dough in the egg white and then roll to coat with sesame seeds. Place cookies at least 1 inch apart onto the prepared cookie sheets.
3. Bake for 25 to 30 minutes in the preheated oven, until lightly browned. Turn the oven off and leave the cookies inside to crisp. These cookies will keep for weeks in an air tight container.

1/2 cup chopped blanched almonds
5 ounces amarettini cookies
3 tablespoons dark rum
3/4 cup semisweet chocolate chips
1 cup heavy cream, chilled
3 tablespoons brandy
1 quart vanilla ice cream, softened

Method

1. Preheat oven or toaster oven to 350 degrees F (175 degrees C).
2. Place chopped almonds on a tray and toast in preheated oven until lightly colored and fragrant, 5 to 8 minutes. Let cool completely.
3. Crumble the cookies into 1/2 inch pieces by wrapping in a tea towel and tapping lightly with a rolling pin or mallet. Do not crush into small pieces. Place crumbled cookies in a medium bowl and sprinkle with rum. Toss with almonds and chocolate chips. Set aside.
4. In a large bowl, beat cream with an electric mixer until thickened. Pour in brandy and beat until soft peaks form. Spoon whipped cream over cookie mixture. In whipped cream bowl, now beat ice cream just until softened (with a flat whip, if available). Fold cookie and cream mixture into ice cream. Freeze until serving.

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup beer

Method

1. Preheat oven to 450 degrees F (230 degrees C).
2. Sift together flour, baking powder, and salt. Cut in shortening until it has cornmeal consistency. Stir in beer, and knead lightly.
3. Roll dough out to 1/2 inch thickness. Cut with biscuit cutter.
4. Bake 10 to 12 minutes, or until golden brown.

2 bratwurst, casings removed
4 cups biscuit/baking mix
2 teaspoons caraway seed
1 (12 ounce) can beer or nonalcoholic beer

Method

1. Cut bratwurst into bite-size pieces. In a bowl, combine the biscuit mix, caraway seeds and bratwurst; stir in beer just until moistened. Fill greased muffin cups two-thirds full.
2. Bake at 400 degrees F for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

4 cups biscuit mix
4 tablespoons granulated sugar
1 (12 ounce) can beer

Method

1. Mix ingredients together. Spoon into greased muffin tins. Bake at 350 degrees F until golden brown on top.
2. Yields 8 to 10 biscuits, according to size of muffin tin.

100 g (4 oz) butter
75 g (3 oz) caster sugar
1 egg, separated
200 g (7 oz) plain flour
pinch of salt
2.5 ml (1/2 tsp) ground mixed spice
2.5 ml (1/2 tsp) ground cinnamon
50 g (2 oz) currants
15 ml (1 tbsp) chopped mixed peel
15 – 30 ml (1 – 2 tbsp) brandy or milk
Caster sugar for sprinkling

Method

1. Cream the butter and sugar together until pale and fluffy, then beat in the egg yolk.
2. Sift in the flour, salt and spices and mix well. Add the fruit and peel and enough brandy or milk to give a fairly soft dough.
3. Knead lightly on a lightly floured surface and roll out until about 0.5 cm (1/4 inch) thick. Cut into 6 cm (2 inch) rounds using a fluted cutter. Place on to greased baking sheets and bake at 200°C (400°F) mark 6 for 10 minutes.
4. Remove from the oven, brush with the lightly beaten egg white, sprinkle with a little caster sugar and return to the oven to bake for about 5 minutes longer, until the tops are golden brown.
5. Transfer to a wire rack to cool. Store in an airtight container.

4 cups Bisquick
1/4 to 1/2 cup sugar (adjust to your level of sweetness)
one 12 oz can of beer
2 tablespoons melted butter

Method

1. Preheat oven to 400 deg F.
2. Mix all ingredients well.
3. Pour into well greased muffin tins.
4. Bake 15 to 20 minutes.
5. Serve with butter, honey or jam.

1 cup dry vermouth
2 cups all-purpose flour
1 teaspoon baking powder
Freshly ground black pepper
1/2 teaspoon salt
1/2 cup butter (no substitutions), softened
1/4 cup vegetable shortening
1/2 cup sugar
1 large egg white, beaten with 1 tablespoon water

Method

1. Bring wine to boil in small saucepan over high heat.
2. Cook until reduced to 1/4 cup, 8 to 10 minutes. Cool to room temperature.
3. Meanwhile, combine flour, baking powder, 3/4 teaspoon of the pepper and the salt in medium bowl.
4. Beat butter, shortening and sugar in mixer bowl until light and fluffy. Blend in cooled wine. Add dry ingredients; beat 1 minute. (Dough will be sticky.)
5. Divide dough. Spoon each half onto a sheet of plastic wrap; shape each into 10×1-inch log. Wrap and freeze overnight.
6. Heat oven to 350 degrees F.
7. Cut frozen logs into 1/4-inch-thick slices and place on ungreased cookie
   sheets. Brush tops of dough with beaten egg white mixture. Grind additional pepper on top.
8. Bake 12 minutes or until edges are golden, switching position of cookie sheets halfway through baking. Cool completely on cookie sheets. Store at room temperature up to 1 month.

Sauce:
2/3 cup whipping cream
2 tablespoons (packed) golden brown sugar
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tablespoon brandy
1 teaspoon vanilla extract

Biscuit:
2 cups all purpose flour
5 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2/3 cup plus 2 tablespoons buttermilk

Filling:
2 pounds strawberries, hulled
5 tablespoons sugar
1 1/3 cups chilled whipping cream
1/2 teaspoon vanilla extract

Method

For Sauce:
Combine cream and sugar in heavy small saucepan. Stir over medium-high heat until mixture comes to boil. Remove from heat. Add chocolate and stir until chocolate melts and sauce is smooth. Mix in brandy and vanilla. (Can be prepared 2 days ahead. Cover and chill.)

For Biscuit:

1. Preheat oven to 375°F. Butter 9-inch-diameter cake pan with 1 1/2- inch-high sides; dust with flour. C
2. ombine 2 cups flour, 3 tablespoons sugar, baking powder, baking soda and salt in large bowl; whisk to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Add chopped chocolate. Gradually add 2/3 cup buttermilk, stirring with fork until dough forms.
3. Transfer dough to cake pan; press gently to level top. Brush dough with 2 tablespoons buttermilk, then sprinkle with 2 tablespoons sugar.
4. Bake biscuit until cooked through and golden on top, about 25 minutes.
5. Cool biscuit in pan on rack (biscuit will be 1 to 1 1/2 inches high.)

For Filling:

1. Reserve 8 berries for garnish. Slice remaining berries into large bowl.
2. Add 4 tablespoons sugar and toss to coat; let stand until berries begin to release juices, about 30 minutes.
3. Combine whipping cream, vanilla and 1 tablespoon sugar in medium bowl. Whip to soft peaks. Cover and chill cream until ready to serve.
4. Rewarm sauce over low heat, stirring often.
5. Cut around pan sides to loosen biscuit. Turn biscuit out onto work surface. Using long serrated knife, carefully cut biscuit in half horizontally.
6. Using large spatula as aid, place biscuit bottom on platter. Spoon sliced berries with their juices over. Drizzle with some chocolate sauce. Spoon all but 1/2 cup whipped cream over; cover with biscuit top.
7. Drop reserved whipped cream in dollops onto biscuit. Garnish with reserved whole strawberries. Cut into wedges and serve, passing remaining chocolate sauce separately.