A Thrilling Biscuit Cookbook

Table of contents :
Introduction
1. Biscuits with Buttermilk
2. Buttered Biscuits
3. Butter and Cinnamon Dips
4. Digestive Biscuits
5. Blue Cheese and Butter Biscuits
6. Coconut and Raspberry Cookies
7. Coconut Cookies
8. Golden Coconut Biscuits
9. Oats and Coconut Biscuit
10. Coconut and Banana Biscuits
11. Vegan Chocolate Biscuits
12. Whole-wheat Biscuits
13. Vegan and Gluten-free Biscuits
14. Vegan Butter Biscuits
15. Sweet Potato Biscuits
16. Lime Biscuit
17. Butter and Peach Biscuits
18. Blueberry Biscuits
19. Garlic Biscuits with Cheddar Cheese
20. Garlic-Herb Butter Biscuits
21. Coconut and Chocolate Cookies
22. Chocolate Salami
23. Chocolate Biscuit
24. Peanut Butter and Chocolate Cookies
25. Chocolate Biscuit Roll
Author's Note
About the Author

Citation preview

A Thrilling Biscuit Cookbook Crunchy Biscuit Recipes That You’ll Love to Try!

BY: Alicia T. White Copyright © 2022 Alicia T. White. All Rights Reserved.

License Note! I know you’ve read this and seen this in many other books and movies. Still, there’s a reason why authors and filmmakers are so adamant about protecting their copyrights despite it being so annoying for you to see yet again… The thing is, lots of people infringe on copyrights, and this greatly affects our work negatively. Thus, here we go again just so things are clear: Do not make any print or electronic reproductions, sell, re-publish, or distribute this book in parts or as a whole unless you have express written consent from me or my team. I spent over 4 months working on this cookbook, so I protect it like it’s my baby! I know you can understand the value of working hard on something and wanting to protect your end product, so please help me by not infringing on the copyright or letting others do so.

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Table of Contents Introduction 1. Biscuits with Buttermilk 2. Buttered Biscuits 3. Butter and Cinnamon Dips 4. Digestive Biscuits 5. Blue Cheese and Butter Biscuits 6. Coconut and Raspberry Cookies 7. Coconut Cookies 8. Golden Coconut Biscuits 9. Oats and Coconut Biscuit 10. Coconut and Banana Biscuits 11. Vegan Chocolate Biscuits 12. Whole-wheat Biscuits 13. Vegan and Gluten-free Biscuits 14. Vegan Butter Biscuits 15. Sweet Potato Biscuits 16. Lime Biscuit 17. Butter and Peach Biscuits 18. Blueberry Biscuits

19. Garlic Biscuits with Cheddar Cheese 20. Garlic-Herb Butter Biscuits 21. Coconut and Chocolate Cookies 22. Chocolate Salami 23. Chocolate Biscuit 24. Peanut Butter and Chocolate Cookies 25. Chocolate Biscuit Roll Author's Note About the Author

Introduction

Dear reader, Thank you so much for getting a copy of this recipe book. I am delighted that you have chosen this recipe book out of the ocean of biscuits recipe books out there! And I promise you that this recipe book has a lot to offer you as you commence your homemade biscuit journey! This recipe features different types of biscuit recipes that would have you itching to make biscuits every day! Also, this recipe book boasts recipes that everyone in the family can try out! To say that this recipe book is the boss of all biscuit recipe books is not an understatement. This is THE biscuit recipe book, and I am glad that you chose it!

Let’s flip the page to get started on our first biscuit recipe, the Biscuits with Buttermilk recipe!! OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

1. Biscuits with Buttermilk

Serving Sizes: 12 Cooking Time: 30 minutes List of Ingredients: All-purpose flour: 2 cups White sugar: 1 tbsp. Butter: ½ cup Buttermilk: ¾ cup Baking soda: ½ tsp. Baking powder: 2 ½ tsp. Salt: 1 dash OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: I. II. III.

Preheat your oven to almost 400 °F. Mix baking powder, sugar, salt, baking soda, and flour in one bowl. Mix in butter (1/2 cup) into the flour mixture until it looks like

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coarse crumbs. Stir in buttermilk and mix it well. Turn out this mixture on a floured surface to knead it for almost 2 minutes. Transfer it to your baking sheet (ungreased) and roll it into one 6x6-inch square. Cut nearly 12 equal sections, but don’t separate them. Bake in your preheated oven for almost 15 minutes and check with the knife by inserting it in the middle of the square. Separate into individual biscuits and serve.

2. Buttered Biscuits

Serving Sizes: 12 Cooking Time: 25 minutes List of Ingredients: Buttermilk: ⅔ cup Self-rising flour: 2 cups Butter: ½ cup OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: I. II. III.

Preheat your oven to almost 450 °F. Grease your baking dish or line it using parchment paper. Cut butter in a bowl filled with flour until it turns into the size of tiny peas. Stir in buttermilk to combine this mixture well. Drop this batter with rounded tbsp. (2 tbsp. for one cookie) on your greased baking sheet and bake it for almost ten minutes or until the

cookies are golden brown.

3. Butter and Cinnamon Dips

Serving Sizes: 16 Cooking Time: 22 minutes List of Ingredients: White sugar: 2 tbsp. Biscuit dough (halved and separated): 8 counts Ground cinnamon: 1 tsp Melted butter: ¼ cup OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: I. II. III.

Preheat your oven to almost 350 °F. Mix cinnamon and sugar in one bowl. Dip every half of the biscuit in butter and finally in the sugar and cinnamon mixture. Arrange all coated cookies on one baking sheet and bake them in your preheated oven for almost 12 – 14 minutes. Serve them hot or

warm.

4. Digestive Biscuits

Serving Sizes: 12 Cooking Time: 30 minutes List of Ingredients: Whole-wheat flour: ¾ cup Butter: 4 tbsp Brown sugar: 4 tbsp Milk: 4 tbsp All-purpose flour: ¼ cup Baking powder: ½ tsp Rolled oats: 1 tbsp OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: I. II.

Preheat your oven to almost 375 °F. Grease your cookie sheet. Sift baking powder and flour together in one large bowl. Stir in

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oatmeal. Cream sugar and butter together and add to the flour mixture. Add in milk and stir to make a thick paste. Knead this dough on your flour surface to make it smooth and roll out almost 1/8” dough. Cut round cookies with a cookie cutter (2 ½ inches) and transfer them to your cookie sheet. Transfer to your cookie sheets and use a fork to prick them. Bake them for almost 15 – 18 minutes and let them cool on your wire rack. Store in an airtight jar.

5. Blue Cheese and Butter Biscuits

Serving Sizes: 8 Cooking Time: 20 minutes List of Ingredients: Biscuit dough: 7.5 ounces Blue cheese (crumbled): 2 tbsp Melted butter (unsalted): ½ cup OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: I. II. III. IV.

Preheat your oven to almost 375 °F. Grease your baking dish (9x13inch) and keep it aside. Separate all biscuits of dough and cut them into squares. Place the biscuit pieces onto a greased baking dish. Combine blue cheese and unsalted butter in one bowl and brush this blend over biscuits. Bake in your preheated oven for almost 10 – 15 minutes to make

them golden brown and serve.

6. Coconut and Raspberry Cookies

Serving Sizes: 28 Cooking Time: 40 minutes List of Ingredients: Pastry Butter: 60g Caster sugar: ½ cup Egg: 1 Plain flour: ⅔ cup Self-raising flour: ⅔ cup Icing Pink marshmallows: 100g Butter: 40g Sifted sugar (icing): ¼ cup Desiccated coconut: ½ cup

Raspberry jam: ⅓ cup OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: I. II. III.

IV.

Preheat your oven to almost 375°F. Line two baking trays with parchment paper. Whisk sugar and softened butter to make a creamy and light mixture. Add eggs and whisk this mixture well. Fold in sifted flours and turn dough on a floured surface. Knead with gentle hands for one minute. Roll dough between 2 baking sheets to get the almost 4mm thickness. Use one fluted pastry knife wheel to cut dough into four

V.

pieces. Make 5x6 cm squares and put them on your greased trays with one-inch space among squares. Bake for almost ten minutes to make them golden and let them cool

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on trays. Icing: Combine butter and marshmallows in one pan and stir on low

heat to melt and make it smooth. Mix in sugar (icing) and keep it aside. VII. Put your coconut on one sheet of greaseproof paper and quickly spread icing (1/4 tsp.) along with every side of the biscuit in the center. VIII. Dip your iced cookies in coconut and shake off the extra coconut. Put jam in one pan and heat it to make it warm and thin. Spread this jam in the middle of the biscuit and serve.

7. Coconut Cookies

Serving Sizes: 18 Cooking Time: 15 minutes List of Ingredients: Self-raising flour: 1cup Caster sugar: ⅓ cup Coconut: ⅓ cup Butter: ⅓ cup Beaten egg yolk: 1 OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: I.

II.

Sift flour and mix coconut and sugar in one bowl. Melt butter and add to your dry ingredients along with egg yolk. Mix these ingredients well to make the smooth dough. Roll one tbsp of the mixture into a bowl and put it on your greased baking sheet. Make these balls flat with one fork and bake for almost

10 to 15 minutes at 400 °F to make them brown.

8. Golden Coconut Biscuits

Serving Sizes: 20 Cooking Time: 25 minutes List of Ingredients: Self-raising flour: 1 ½ cups Cinnamon: 1 tsp Butter: 5 ounces Coconut: 1 cup Caster sugar: ½ cup Golden syrup: 1 tbsp Raspberry jam (you can change flavor): as per personal preference OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: I. II.

Sift cinnamon and flour together and put all dry ingredients in one bowl. Mix them together. Melt golden syrup and butter together and add to your dry

III.

ingredients. Mix them well. Roll into small balls and make them flat on your greased baking tray. Make one hollow in the middle of each biscuit dough and bake in your moderate oven to make them brown. It may take 10 to 15 minutes. Let them cool and top each cookie with your favorite jam.

9. Oats and Coconut Biscuit

Serving Sizes: 20 Cooking Time: 25 minutes List of Ingredients: Butter: 125g Golden syrup or maple syrup: 4 tbsp Rolled oats: 1 cup Plain flour: ½ cup Whole-wheat flour: ½ cup Brown sugar: ½ cup Shredded coconut: ¾ cup Baking soda: ½ tsp Boiling water: 1 tbsp OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: I.

Preheat your oven to almost 350°F.

II.

III.

Melt syrup and butter over the stove to melt and combine all ingredients. Take one bowl and combine baking powder, sugar, coconut, oats, and flour in this bowl. Stir in butter and mix them well. If your mixture is too thick, you can add boiling water. Rolls small balls of this mixture and push them down with gentle hands to make them flat. Place over a greased tray and then bake for almost 15 minutes.

10. Coconut and Banana Biscuits

Serving Sizes: 16 Cooking Time: 25 minutes List of Ingredients: White flour: 2 cups Fine sugar: 1 tbsp Baking powder: 2 tsp Baking soda: ½ tsp Salt: ¼ tsp Coconut flakes (toasted): ⅛ cup Cold butter: ¼ cup Cold milk: ¾ cup Vanilla: ¼ tsp Mashed banana: 1 large OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods:

I. II. III.

IV.

Preheat your oven to almost 400°F. Combine coconut, salt, soda, baking powder, sugar, and flour in one large bowl. Cut in cold butter to make it crumbly and keep it aside. Add banana, vanilla, and milk together in one bowl. Make one well in the middle of the flour bowl and pour in the milk blend. Stir these ingredients to moisten and drop a spoonful of dough on your greased cookie sheet. Bake in your preheated oven for almost 15 to 20 minutes and serve.

11. Vegan Chocolate Biscuits

Serving Sizes: 36 Cooking Time: 31 minutes List of Ingredients: Water: 5 tbsp Oats: ½ cup Flax seeds (ground): 2 tbsp Shredded coconut: ⅓ cup Cocoa powder: 3 tbsp Cane sugar: ½ cup Baking soda: ½ tsp Melted coconut oil: ⅓ cup Baking powder: ½ tsp Almond milk: ¼ cup Salt: ¼ tsp Almond butter: ¼ cup

Chocolate chips (vegan): ½ cup Vanilla extract: 1 tsp Flour (whole wheat): 1 cup OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: I. II. III.

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Preheat your oven to almost 350 °F. Combine flax seeds and water together in one bowl. Mix vanilla extract, almond butter, almond milk, coconut oil, and cane sugar in one bowl. Combine salt, baking powder, baking soda, cocoa powder, shredded coconut, oats, and flour in a separate bowl. Mix in flax seed mixture and sugar mixture. Fold in chocolate chips and mix well to make the batter. Spoon batter (2 tbsp. for one biscuit) over baking sheets and bake in your preheated oven for almost 11 – 13 minutes. Serve warm.

12. Whole-wheat Biscuits

Serving Sizes: 12 Cooking Time: 25 minutes List of Ingredients: Salt: ¾ tsp Pastry flour (whole-wheat): 2 cups Baking powder: 4 tsp Coconut oil (room temperature): ¼ cup Almond Milk: 1 cup Stevia powder: 1 tbsp OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: Preheat your oven to almost 450 °F. Combine salt, stevia powder, baking powder, and flour in one bowl. Use a knife or pastry butter to cut the coconut into the flour mixture and mix well to make a mixture similar to coarse crumbs. Mix almond milk in this

mixture to the moist dough. Turn out dough onto your floured surface and knead it for almost 8 – 10 minutes. Roll or pat the dough into a ¾-inch thick circle. Use one biscuit cutter (2 ½-inches) to cut circles and arrange them on your lined or greased baking sheet. Bake in your preheated oven to make them lightly brown for almost 8 – 10 minutes.

13. Vegan and Gluten-free Biscuits

Serving Sizes: 15 Cooking Time: 30 minutes List of Ingredients: Garbanzo beans (drained): 15 ounces Chocolate chips (vegan): ½ cup (optional) Rolled oats: ½ cup Peanut butter: ½ cup Flaxseed meal (ground): 1 tbsp Brown sugar (packed): ¼ cup Yeast of brewer: 1 tbsp Vanilla extract: 2 tbsp Salt: ⅛ tsp OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods:

I. II.

III.

IV.

Preheat your oven to almost 350 °F. Grease one baking sheet. Blend beans in one food processor to make a coarse mixture and transfer to one large bowl. Mix brown sugar, salt, vanilla extract, and peanut butter with beans. Stir this mixture well to incorporate all ingredients and make the dough. Fold in flaxseed meal, oats, chocolate chips, and yeast in the bean mixture. Drop two spoonfuls of dough on your greased sheet to make one cookie and make it flat with the back of a spoon. Drop as many cookies as possible and prepare a separate sheet for the remaining batter. Bake in your preheated oven for almost 20 minutes and serve warm.

14. Vegan Butter Biscuits

Serving Sizes: 10 Cooking Time: 20 minutes List of Ingredients: Vegan butter: 2 tbsp Whole-wheat flour: 2 cups Coconut oil (cold and frozen): 2 tbsp Baking powder: 4 tsp Almond milk: 1 cup Salt: 1 tsp OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: I.

Preheat your oven to almost 450 °F.

II.

Combine salt, baking powder, and flour in one bowl. Cut coconut oil and vegan butter in flour mixture and use a fork to mix to make it crumbly. Mix almond milk in this mixture to combine and make a

III.

smooth batter. Drop batter (1 ½ tbsp. for each biscuit) on one ungreased baking sheet to make several cookies. Bake in your preheated oven for almost 10 -12 minutes and serve warm.

15. Sweet Potato Biscuits

Serving Sizes: 12 Cooking Time: 40 minutes List of Ingredients: Sweet potatoes: 1 Baking soda: ½ tsp Salt: ½ tsp Whole-wheat flour (white): ½ cup Ground cinnamon: ½ tsp Flour (whole wheat): ½ cup Coconut oil: 2 tbsp Baking powder: 1 tbsp Cashew milk: 1 cup White sugar: 2 tsp OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods:

I.

II. III.

IV.

Use one fork to prick the potato and put it in the microwave for 8 10 minutes (2 minutes intervals) at a high temperature. Turn the potato halfway and microwave to tender it. Let it cool down to easily handle. Preheat your oven to almost 375 °F. Line one baking sheet with your parchment paper. Mix baking powder, baking soda, cinnamon, salt, sugar, wheat flour, and white wheat flour in one bowl. Use a pastry cutter to cut cool coconut oil to make this mixture crumbly. Peel potato and mash it with one fork. Measure almost ¾ cup of mashed potato and stir in the flour blend. Stir in milk (cashew) and mix it well to make your dough sticky.

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Dust one work surface with slight flour and turn out your dough to knead for almost 5 – 6 minutes. Pat out or roll to get a ½-inch thick roundness. Cut this round with your biscuit cutter and put these biscuits on your lined baking dish/sheet. Bake these biscuits in your preheated oven for almost 12 – 16 minutes and serve.

16. Lime Biscuit

Serving Sizes: 12 Cooking Time: 35 minutes List of Ingredients: Zested lime: 1 Milk: ¾ cup Lime juice: 1 tbsp Baking soda: ½ tsp All-purpose flour: 2 cups Unsalted butter (cut pieces): 10 tbsp Baking powder: 1 tbsp Salt: 1 tsp Dried parsley: 1 ½ tsp OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: I.

Preheat your oven to almost 400 °F.

II. III.

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V.

Combine lime juice and milk in one bowl. Whisk baking soda, salt, lime zest, baking powder, dried parsley, and flour in one separate bowl. Stir butter in flour blend with two knives or pastry blender to make a crumbly mixture. Mix milk to the flour mixture to make this blend moist. Transfer dough to your floured (lightly flour) surface and knead for 3 to 5 minutes. Gently make a round disk of ¾” thickness. Use your floured cookie cutter (2 ½-inches) to cut 12 biscuits. In the absence of a cookie cutter, you can use the rim of a small glass. Reshape the scraps and arrange biscuits onto a greased cookie sheet or baking sheet. Bake in your preheated oven for almost 15 – 20 minutes and serve warm.

17. Butter and Peach Biscuits

Serving Sizes: 10 Cooking Time: 1 hour 35 minutes List of Ingredients: Peaches: 29 ounces Nutmeg: ½ tsp Salt: 1 pinch White sugar: ¾ cup Buttermilk biscuit dough: 16 ounces Brown sugar: ½ cup Cinnamon (ground): 1 pinch Unsalted butter: ½ cup White sugar: 1 pinch Cornstarch: 1 tbsp Ground nutmeg: 1 pinch Vanilla extract: 1 tsp

Pastry (for Pie crust of 9-inch): 1 Ground cinnamon: 1 tsp OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: I. II.

III.

Preheat your oven to almost 350 °F. Combine white sugar (3/4 cup), butter, brown sugar, vanilla extract, cornstarch, cinnamon (1 tsp.), nutmeg (1/2 tsp.), and salt in one pot and cook it over medium flame. Stir well until butter is melted and sugar dissolved, it will take almost 5 minutes. Sprinkle white sugar (1 pinch), nutmeg (1 pinch), and cinnamon (1 pinch) on each biscuit, and flatten each biscuit on a floured surface with your rolling pin. Cut every flattened biscuit into 12 – 15 equal squares and stir in your peach mixture. Decrease the heat to medium and simmer for almost ten minutes to make it thick.

IV.

Pour this mixture into a baking dish (9x13-inch) and let it thick for approximately 2 – 3 minutes. Decorate it with your pie crust and cover this sheet with aluminum foil. Put this dish on a baking sheet and bake in your preheated oven for almost 45 minutes – 1 hour. Let it cool afore serving.

18. Blueberry Biscuits

Serving Sizes: 12 Cooking Time: 30 minutes List of Ingredients: Almond flour (blanched): 2 ½ cups Melted & cooled coconut oil: ¼ cup Baking soda: 1 tsp Beaten eggs: 2 large (room temperature) Raw honey: 1 tbsp Sea salt: ¾ tsp Blueberries: 1 cup OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: I. II.

Preheat your oven to almost 350 °F. Line one baking sheet with foil or parchment paper. Combine sea salt, baking soda, and almond flour together in one

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bowl. Mix coconut oil in this blend. Fold in blueberries and gently stir honey and egg in the flour mixture to make a dough ball. Scoop this dough with one ice cream scoop and arrange all these dough scoops on the parchment paper. Press all dough pieces with a light hand, to create a flat biscuit. Bake in your preheated oven for almost 15 minutes to make it brown.

19. Garlic Biscuits with Cheddar Cheese

Serving Sizes: 5 Cooking Time: 20 minutes List of Ingredients: Biscuit mix: 2 cups Butter: ¼ cup Garlic powder: ¼ tsp Cheddar cheese (shredded): 1 cup Milk: ⅔ cup OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: I. II.

Preheat your oven to almost 450 °F. Grease one baking sheet. Combine cheddar cheese, milk, and biscuit mix in one bowl with one wooden spoon to make this batter soft. It will take almost 30 seconds. Drop two tbsp. of your batter for each cookie on your

III. IV.

greased baking sheet. Bake in your preheated oven for almost 8 – 10 minutes to make cookies light brown. Heat garlic powder and butter in one pan over low flame for nearly five minutes and brush over hot garlic cookies. Serve warm.

20. Garlic-Herb Butter Biscuits

Serving Sizes: 12 Cooking Time: 30 minutes List of Ingredients: All-purpose flour: 2 cups Cheddar cheese (shredded and mild): 1 cup Italian seasoning (dried): 1 tsp Baking powder: 1 tbsp Whole milk (cold): 1 cup White sugar: 2 tsp Melted salted butter: 2 tbsp Tartar cream: ½ tsp Garlic powder: 1/3 tsp Parsley flakes (dried): ½ tsp. Garlic powder: ½ tsp Salt: ¼ tsp Unsalted butter (chilled): ½ cup (cut cubes)

OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: I. II.

III.

Preheat your oven to almost 450 °F. Grease one baking sheet. Sift white sugar, baking powder, flour, tartar cream, garlic powder (1/3 tsp.), and salt in one mixing bowl. Mash cubes of unsalted butter in the flour mix with your fork or pastry cutter to coarsely blend this mixture. Mix Italian seasoning and cheddar cheese in your flour mixture. Stir milk into the flour mixture to make the sticky and tough dough. Drop one tbsp. dough on your greased baking sheet for one cookie and drop as many tbsp. as you can to make cookies. Bake in your

IV.

preheated oven for almost 15 minutes. Stir salted butter, garlic powder (1/2 tsp.), and parsley flakes together in one bowl and brush this mixture over biscuits immediately after taking them out from your oven.

21. Coconut and Chocolate Cookies

Serving Sizes: 40 Cooking Time: 20 minutes List of Ingredients: Chopped apricots (dried): 250g Orange juice: 2 tbsp Cream: ½ cup Chocolate chips (white): 250g Ground almonds: ¼ cup Biscuit crumbs (sweet and plain): 1 cup Coconut: ½ cup OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: I.

Combine orange juice and apricots in one bowl and keep it aside for almost 10 minutes.

II.

III.

Place the cream into one pan and let it boil. Turn off the heat and add white chips to this mixture. Stir well to melt chocolate chips and stir in almonds, biscuit crumbs, and apricots along with orange juice. Mix these ingredients well and put this mixture in the fridge to make this mixture firm to handle easily. Roll two tsp. of the mixtures into balls, slightly press them, and toss in your coconut. Put in the fridge before serving.

22. Chocolate Salami

Serving Sizes: 18 Cooking Time: 8 hours 20 minutes List of Ingredients: Raisins: ½ cup Cocoa powder (unsweetened): 2 cups Melted butter: 1 ½ cups Cognac: ¼ cup Condensed Milk (Sweetened): 14 ounces Tea biscuits (broken into pieces): 7 ounces Blanched almonds (whole): 1 cup Confectioners’ sugar (for dusting): 1 tbsp OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: I.

Soak all raisins in cognac in one small dish for almost 10 minutes.

II.

Combine cocoa powder, almonds, and biscuits in one mixing bowl.

Pour raisins and cognac into this mixture along with condensed milk

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and butter. Use your hands to make this mixture stiff and dark. The result will be moist dough. Roll one double layer of your plastic wrap on a work surface and put ⅓ of the dough in the middle of it. Shape this dough into one log that should be 2 – 3 inches in diameter. Put the log toward the ending part of the plastic sheet and start folding the plastic securely around this log. Twist both ends of the plastic to make a candy wrapper. Tuck them under this log. Replicate this procedure with residual dough and put it in the fridge for the whole night. If you are ready to serve, use one sieve to sprinkle confectioners’ sugar on the dough. If possible, you can sprinkle sugar on one kitchen towel and roll this dough on this towel. Use a sharp knife to make slices and serve.

23. Chocolate Biscuit

Serving Sizes: 6 Cooking Time: 45 minutes List of Ingredients: Cocoa mix (instant hot): ⅓ cup Rolled oats: 1 cup All-purpose flour: 1 cup White sugar: ⅓ cup Eggs: 2 Milk: ⅓ cup Baking powder: 1 ½ tsp Butter: 2 tbsp OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: I.

Preheat your oven to almost 350 °F. Grease one baking sheet and

II. III. IV.

keep it aside. Combine hot chocolate powder, baking powder, sugar, flour, and oats in one bowl. Stir in butter. Whisk milk and eggs in a bowl and stir whisked eggs in your flour mixture. Mix them well to combine. Drop 1.5 tbsp. of biscuit dough onto your greased baking sheet and leave it for almost five minutes. Put in your preheated oven to bake for almost 10 – 15 minutes. Let these cookies cool for almost five minutes and serve.

24. Peanut Butter and Chocolate Cookies

Serving Sizes: 48 Cooking Time: 30 minutes List of Ingredients: Egg: 1 Semi-sweet chocolate: 8 squares (1 ounce) Butter: 3 tbsp Vanilla extract: 1 tsp Peanut butter (chips): 1 cup Condensed milk (sweetened): 14 ounces Baking mix (biscuit): 2 cups OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: I.

Preheat your oven to almost 350 °F. Take one large saucepan and melt butter and chocolate in this pan over low flame. Stir in milk and

II.

III.

turn off the heat. Add egg, vanilla, and biscuit mix to the butter mixture and whisk these ingredients well. Let this mixture cool to your room temperature and mix in chips of peanut butter. Drop two tbsp of the dough onto ungreased baking sheets for each cookie and bake these cookies for almost 6 – 8 minutes in your preheated oven. Let them cool and serve. You can store them at room temperature in an airtight jar.

25. Chocolate Biscuit Roll

Serving Sizes: 12 Cooking Time: 30 minutes List of Ingredients: Butter: 250g Powdered sugar: 256g Cocoa: 3 tbsp Eggs: 2 Walnuts: 3 tbsp Brandy: 1 tbsp Cookies (biscuits crumbs or graham crackers): 350g OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: I. II.

Use your hands to make crumbs of biscuits. Chop walnuts and keep them aside. Use one small pot to melt butter and add cocoa and sugar to this pot.

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Stir well to mix these ingredients. Whisk eggs and put them in your butter mixture. Add biscuit crumbs to this mixture along with walnuts and mix them well. Line one 13x18-inch cookie sheet with parchment paper and spread the cookie mixture as one roll in the middle of this paper. Fold this paper carefully and put this roll in your freezer for three hours. Remove from the freezer and store in your fridge. Serve chilled after cutting this roll.

Author's Note

Not many people do this, but I grew up under difficult circumstances where nothing was handed to me, and the only way forward was with your best effort. At some point, people started recognizing me for my talent in the kitchen despite my young age, and I’ve only worked harder from there! Because I am constantly trying to improve my work, I would really appreciate your help. Sure, I always ask my friends and family for their feedback on my newest projects but, whether they want to accept it or not, there’s always some sort of bias because they don’t want to hurt my feelings by criticizing my work. Thus, I need a neutral pair of eyes — that’s where you come in! If you’re up for it, I would appreciate you telling me what you think of my cookbooks. Are the recipes easy to follow? Did you get stuck somewhere? Are the measurements laid out? Any suggestions you may have are welcome. After all, cookbooks are only helpful when you actually understand them! Incorporating your ideas and suggestions into my new projects will be my show of eternal gratitude because you can only be the best at something by constantly improving and being open to change. Thanks! Alicia T. White

About the Author Alicia had a tough childhood and had to take care of her siblings early. Although they often helped her with making the beds and washing, Alicia was responsible for cooking since she was the oldest of six. Being in the kitchen was still very difficult at her age, but she learned her way around the stove and oven throughout the years. Whereas her first dishes were practically inedible, burnt rice and mushy pasta… Eventually, she turned to the oven for help as many of the dishes she wanted to make were too complicated. Nonetheless, her baked casseroles were amazing! Most importantly, they were simple and required way less clean-up. At first, they were simple pasta bakes, but once Alicia got the hang of things, she was baking all sorts of meals. When it came to spreading the word of her delicious cooking, having 5 siblings was extremely advantageous. Soon, neighbors were placing orders for some of her casseroles! Eventually, Alicia was doing so well with the business that she hired extra help. Now it’s one of the most affordable yet popular weeknight casserole services in the mid-West! Today, she still lives with her siblings and is working hard to teach them about the family business that led them out of poverty. She likes to publish cookbooks on casseroles and one-pot meals in her free time— basically anything quick and easy. Her motto is, “If a seven-year-old can’t make it, it isn’t simple enough!”