Lemon Biscuits
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 pinch salt
3/4 cup butter, melted
1 1/4 cups white sugar
1/4 teaspoon lemon extract
2 eggs
Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Sift together dry ingredients. Mix together butter (melted), sugar and extract. Beat in eggs. Roll dough about 1/8 inch thick on a lightly floured board. Cut into squares or rounds and place 1 inch apart on cookie sheet. Sprinkle with granulated sugar. Bake for 10 to 12 minutes, or until golden.
Makes 4-5 dozen
Bishops Bread
2 1/2 cup flour
2 cup brown sugar
1/2 cup butter
1/2 tsp baking soda
1 egg
1/2 tsp salt
1 tsp baking powder
1 tsp cinnamon
3/4 cup sour milk
Add sugar to flour. Cut in shortening. Reserve 3/4 cup mixture for topping. To remainder, add baking powder, soda, cinnamon, egg, sour milk and beat until smooth. Pour into 13X9 inch cake pan (greased and floured) and sprinkle with crumbs and additional cinnamon. Bake at 400F for 25 minutes.
Raspberry Cordial
1 lb, 3 oz raspberries, frozen
1.25 cups sugar
4 cups boiling water
2 lemons
In saucepan add sugar to frozen raspberries and cook for 20-25 minutes, until sugar has dissolved. Then mash the mixture thoroughly. Pour the mixture through a strainer and discard pulp. Add the strained juice of two lemons. Stir. Add the 4 cups of boiling water. Let cool, then refrigerate. Enjoy!
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