Best 3 Cats Eye Recipes
**Cats Eyes: A Journey Through Culinary Delights**
Cats Eyes, also known as Angel Eyes, are a traditional European pastry that captivates taste buds with their delightful appearance and irresistible flavors. These delectable treats, typically prepared during festive occasions like Christmas and Easter, have earned a special place in the hearts of people across generations. Our comprehensive guide delves into the enticing world of Cats Eyes, offering a collection of carefully curated recipes that cater to diverse tastes and dietary preferences. Embark on a culinary adventure as we unveil the secrets behind these charming pastries, exploring variations that range from classic to contemporary, gluten-free to vegan. Let your senses be tantalized by the symphony of flavors and textures that await you in this Cats Eyes extravaganza.
CATHEAD BISCUITS
This is the old-time recipe from our grandmamas. There is no real measurement in this for the shortening. Wonderful and tasty heavy biscuit from the old times. Great with homemade sausage gravy. Always always always use White Lily® flour for the fluffiest biscuits. I usually don't always use all of the buttermilk. I seem to usually have just under a 1/4 cup leftover.
Provided by Hollinhead77
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat an oven to 475 degrees F (245 degrees C). Grease an 8-inch cake pan.
- Sift flour and salt together into a large mixing bowl. Make a dent in flour by pushing flour from center toward sides of bowl. Add 2 walnut-size lumps of shortening and a splash of buttermilk to the flour where you made the dent. Work the shortening into the flour using fingers in a twisting motion (rub thumb against pointer and middle finger motion) until the shortening is fully incorporated into the flour.
- Pour buttermilk into the flour about 1/4 cup at a time, continuing to work it in with your fingers until the buttermilk is completely incorporated into a sticky dough.
- Roll dough into 8 large balls and drop into prepared cake pan, working around the outside and putting the last one in middle to fill the pan. Press dough balls with back of fingers to flatten until they touch and are about 3/4- to 1-inch thick.
- Bake in preheated oven until the tops are golden brown, 15 to 20 minutes. Brush tops with melted butter.
Nutrition Facts : Calories 336 calories, Carbohydrate 49 g, Cholesterol 17.4 mg, Fat 11.6 g, Fiber 1.7 g, Protein 8 g, SaturatedFat 5.2 g, Sodium 910.3 mg, Sugar 2.7 g
CAT'S EYE
Provided by William L. Hamilton
Number Of Ingredients 4
Steps:
- Fill a cocktail shaker with ice. Add first three ingredients, shake, and strain into a chilled martini glass. Garnish with the twist.
CATHEAD BISCUITS
Don't worry, there aren't any actual cat's heads involved. The origins of the name are lost to time, but the conventional wisdom seems to be that they're called that because they're about the size of a cat's head. An old Appalachian favorite. Less fuss than rolled and cut biscuits. White Lily flour is preferred.
Provided by xtine
Categories Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix dry ingredients and sift into mixing bowl, then cut in lard or crisco until the mixture resembles a coarse meal.
- Stir in buttermilk until it is incorporated with the flour mixture. The dough will be kind of wet and very sticky.
- Flour your hands and turn the dough out onto a lightly floured surface. Roll the dough in the flour just enough to make it handleable - you don't want it to stick to your hands too much, but don't work in too much extra flour either or the biscuits will be heavy and taste of raw flour.
- For each biscuit, pinch off a piece of dough about the size of a large egg or a small lemon and pat out in the ungreased pan with your hands. You don't want it to be really flat, just pat it down a bit so it's relatively biscuit-shaped and about 1 inch high.
- Bake at 475 degrees for 10 to 12 minutes until the tops are golden brown. Keep your eye on them while they're in the oven so they don't burn.
- Brush tops of biscuits with melted butter, if desired.
Tips:
- Use fresh, ripe tomatoes for the best flavor.
- Choose a variety of tomatoes, such as Roma tomatoes, cherry tomatoes, and heirloom tomatoes.
- Roast the tomatoes in a hot oven to concentrate their flavor.
- Use a good quality olive oil for the salad dressing.
- Add a splash of balsamic vinegar to the salad dressing for a tangy flavor.
- Season the salad with salt and pepper to taste.
Conclusion:
Cats Eye Salad is a delicious and refreshing salad that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With its colorful appearance and delicious flavor, Cats Eye Salad is sure to be a hit at your next potluck or party.
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