Tag Archives: James Beard

James Beard’s Stuffed Peppers

Parboil peppers for stuffing. Fill with one of the stuffings listed below. Place in a casserole or baking dish and bake in a moderately hot oven (375°F) for 25 minutes. If you like, serve a Spanish or tomato sauce. With … Continue reading

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James Beard’s Baking Powder Biscuits

2 cups sifted all-purpose flour 1 Tbsp double-acting baking powder 1/2 tsp salt 1/2 stick (1/4 cup) butter or other shortening 3/4 cup milk Sift the flour into a mixing bowl with the baking powder and salt. Then, using your … Continue reading

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Girdle Scones

Among the breads baked on a griddle (the Scots insist on saying “girdle”), scones seem to run high in popularity. They are rather sour-flavored because of the buttermilk content, and their delicate texture makes them excellent when hot, split, buttered … Continue reading

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Basic White Bread

1 package active dry yeast 1 1/2 to 2 cups warm water (100° to 115°, approximately) 2 teaspoons granulated sugar 3 3/4 cups all-purpose flour (approximately 1 pound) 1 tablespoon salt 1 1/2 to 2 tablespoons softened butter for buttering … Continue reading

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