The document provides recipes for several cinnamon-flavored dishes, including an apple cinnamon cobbler made with refrigerated cinnamon rolls, apple pie filling, and walnuts; cinnamon krisp cereal bars made with rice cereal, marshmallows, cinnamon, almonds, and raisins; and cinnamon peach halves baked with cinnamon sticks and lemon juice.
The document provides recipes for several healthy desserts including strawberry shortcakes, frozen peanut butter pie, pumpkin pie pudding, and lemon berry parfaits. For each recipe, the ingredients and preparation instructions are listed. The document encourages readers to pick up party platters and more from Foodtown markets for their next get-together. Brief descriptions and photos accompany each recipe.
This document contains 19 recipes submitted by Shirley McNevich and others. The recipes include dishes like Puffed Broccoli, Citrus Punch, Pizza Potatoes, Cranberry Pineapple Jell-O, Deluxe Shoo Fly Pie, and Pumpkin Crunch. Most recipes provide a list of ingredients and instructions for combining, baking, and serving the food items.
This document provides recipes for several traditional Greek Christmas sweets including baklava, kourabiedes, melomakarona, troufakia, diples/xerotigana, and vasilopita. Baklava is a sweet pastry made of layers of phyllo filled with nuts and sweetened with syrup. Kourabiedes are butter cookies with almonds. Melomakarona are cookies with honey syrup and walnuts. Troufakia are treats made with chocolate, biscuits, and walnuts. Diples/Xerotigana are dough rolled into thin strips, fried, and dipped in syrup. Vasilopita is a traditional yeast cake with
The document provides recipes for various quick breads including biscuits, muffins, pancakes, waffles, banana nut bread, and coffee cake. The recipes include ingredients lists and instructions for mixing, baking, and serving the breads. The recipes are designed to be easy to make using basic ingredients commonly found in homes. The quick breads can be made and served within an hour or less.
The document provides several gluten-free recipes submitted by fans of Snikiddy, including gluten-free chocolate chip cookies, Swiss steak, cornbread, rice lasagna, pecan-pumpkin cake, bread machine bread, monkey munch, chicken broccoli cheese casserole, and a raw vegetable nori roll. The recipes receive positive feedback from Snikiddy fans about their gluten-free and delicious qualities.
This document provides recipes for several desserts featuring vanilla ice cream. It includes recipes for Strawberry Ice Cream Shortcakes, Peanut Butter-Banana Ice Cream Bites, Nut-crusted Key Lime Ice Cream Cupcakes, Brownie Ice Cream Sundae Cake, Tiramisu Ice Cream Cake, and Homemade Vanilla Bean Ice Cream. The document provides instructions and lists of ingredients for each recipe. Photographs accompany some of the recipes to illustrate the finished dishes.
The document provides recipes for several cinnamon-flavored dishes, including an apple cinnamon cobbler made with refrigerated cinnamon rolls, apple pie filling, and walnuts; cinnamon krisp cereal bars made with rice cereal, marshmallows, cinnamon, almonds, and raisins; and cinnamon peach halves baked with cinnamon sticks and lemon juice.
The document provides recipes for several healthy desserts including strawberry shortcakes, frozen peanut butter pie, pumpkin pie pudding, and lemon berry parfaits. For each recipe, the ingredients and preparation instructions are listed. The document encourages readers to pick up party platters and more from Foodtown markets for their next get-together. Brief descriptions and photos accompany each recipe.
This document contains 19 recipes submitted by Shirley McNevich and others. The recipes include dishes like Puffed Broccoli, Citrus Punch, Pizza Potatoes, Cranberry Pineapple Jell-O, Deluxe Shoo Fly Pie, and Pumpkin Crunch. Most recipes provide a list of ingredients and instructions for combining, baking, and serving the food items.
This document provides recipes for several traditional Greek Christmas sweets including baklava, kourabiedes, melomakarona, troufakia, diples/xerotigana, and vasilopita. Baklava is a sweet pastry made of layers of phyllo filled with nuts and sweetened with syrup. Kourabiedes are butter cookies with almonds. Melomakarona are cookies with honey syrup and walnuts. Troufakia are treats made with chocolate, biscuits, and walnuts. Diples/Xerotigana are dough rolled into thin strips, fried, and dipped in syrup. Vasilopita is a traditional yeast cake with
The document provides recipes for various quick breads including biscuits, muffins, pancakes, waffles, banana nut bread, and coffee cake. The recipes include ingredients lists and instructions for mixing, baking, and serving the breads. The recipes are designed to be easy to make using basic ingredients commonly found in homes. The quick breads can be made and served within an hour or less.
The document provides several gluten-free recipes submitted by fans of Snikiddy, including gluten-free chocolate chip cookies, Swiss steak, cornbread, rice lasagna, pecan-pumpkin cake, bread machine bread, monkey munch, chicken broccoli cheese casserole, and a raw vegetable nori roll. The recipes receive positive feedback from Snikiddy fans about their gluten-free and delicious qualities.
This document provides recipes for several desserts featuring vanilla ice cream. It includes recipes for Strawberry Ice Cream Shortcakes, Peanut Butter-Banana Ice Cream Bites, Nut-crusted Key Lime Ice Cream Cupcakes, Brownie Ice Cream Sundae Cake, Tiramisu Ice Cream Cake, and Homemade Vanilla Bean Ice Cream. The document provides instructions and lists of ingredients for each recipe. Photographs accompany some of the recipes to illustrate the finished dishes.
This document provides recipes for several traditional British desserts and baked goods. It includes recipes for Spotted Dick, a steamed pudding containing suet, flour, currants or raisins; Apple Crumble, a fruit dessert topped with a crumbly oat and butter mixture; English Crumpets, small griddle-baked yeast cakes; and Simnel Cake, a fruit cake traditionally eaten at Easter containing a layer of almond paste. The document also provides recipes for Currant Scones, Cardamom Milk Tart, Orange Bread and Butter Pudding, Treacle Tart, Bakewell Pudding, and Chester Pudding. It concludes with a glossary of cooking terms used in
The document provides recipes for several dishes that feature bananas as a main ingredient. This includes banana bread, banana oatmeal chocolate chip cookies, banana pancakes with caramel, Thai banana soup, a banana cocktail, banana cranberry muffins, Kentucky banana pudding, a banana blast smoothie, cocoa cake with bananas, and tiramisu with banana spread. The recipes provide lists of ingredients and instructions for making each of the banana-centered dishes.
This document provides recipes for several dessert dishes, including pears with chocolate, chocolate brownies, chocolate and pistachio treats, carrot cake, banana muffins, and apple cake. It thanks readers and recommends the recipes, noting they have been recommended by blogs and friends. Descriptions include lists of ingredients and instructions for preparation of each dish. The overall document shares several sweet recipe ideas and encourages readers to enjoy the results.
The document provides recipes for several Christmas desserts including a chocolate yule log cake, English walnut date cake, peppermint chiffon cake, orange pumpkin loaf, eggnog cheesecake, gingerbread, angel food cake, maple walnut buche de noel, mocha layer cake, and gingerbread pudding. The recipes cover a variety of cakes, breads, cheesecakes and other desserts with ingredients like chocolate, nuts, pumpkin, oranges, peppermint, eggnog and spices.
This document contains recipes from Greek schools for traditional Greek baked goods like buns, melomakarona, donuts, moustalevria, Easter cookies, christopsomo bread, cheespie triangles, herb pie, and Christmas cookies. It provides instructions for making the recipes, including ingredients and step-by-step directions for combining, shaping, and baking the items. Various Greek schools contributed the recipes as part of a project focused on flour-based recipes.
PC Ceramic Egg Cooker E-cookbook courtesy of Mindy's Menu PCMindy Phillips
A collection of recipes for the Pampered Chef Ceramic Egg Cooker!
Find me on Facebook: https://www.facebook.com/PCmindyphillips
Shop Here! https://www.pamperedchef.com/party/mindyphillips2020
The document provides recipes for 12 Christmas treats: Peppermint Sticks, Steak Rub (to make as a gift), Peanut Butter Toffee Bars, Peppermint Patties, Homemade Granola, Mint Chocolate Bark, Chocolate Cookie Bark, Hot Cocoa Mix, Truffles, Sugarplum Treats, Chocolate Mint Brownies, and Baked Snowballs. The recipes include ingredients and instructions for making each treat and many note that the items would make good gifts.
This document provides instructions for making pumpkin bread and banana bread. It details the steps of mixing wet and dry ingredients like eggs, water, oil, and mashed pumpkin or banana. The mixtures are then poured into greased baking pans and baked in a preheated 350 degree oven for 55-60 minutes until a toothpick inserted in the center comes out clean. Tips are provided for adding mix-ins and testing doneness. The finished breads should be cooled and stored wrapped in foil to retain moisture.
This document provides recipes and instructions for making several types of muffins using a quick mix base. The base mix is made by combining 5 cups of all-purpose flour, 5 cups of whole wheat flour, 2 1/2 cups of sugar, 5 tablespoons of baking powder, 2 1/2 teaspoons of salt, and 2 1/2 teaspoons of cinnamon. Instructions are given for basic muffins, as well as muffin variations using dried fruit, fresh peaches, banana, or blueberries. Additional recipes include molasses bran muffins and zucchini muffins.
A French Food history manual throughout the French provinces that includes original recipes and cultures within the provinces of France,, providing the best French cuisine Executives Chefs can provide.
This document provides recipes for various Amish baked goods including breads, cakes, cookies, and corn fritters. It includes recipes for Amish bread starter, friendship bread, coffee cake, lemon sponge cake, pumpkin bread, muffins, corn bread, poppyseed bread, yeast rolls, funnel cakes, apple cake, blueberry cake, rolled oats cake, shortcake, snickerdoodles, puff cookies, and chocolate chip cookies. The recipes use common ingredients like flour, sugar, eggs, butter/shortening, and call for baking times and temperatures typical of baked goods.
The document provides recipes for several Brazilian foods and drinks including:
1) Pão de Queijo, a cheese bread made from tapioca flour, vegetable oil, water, salt, egg, yogurt, and parmesan cheese.
2) Quindim, a coconut pie made from sugar, desiccated coconut, butter, egg yolks, and egg whites.
3) Biscoitos de Maizena, sweet corn flour biscuits made from cornflour, salt, sugar, egg, vanilla extract, and butter.
4) Several drink recipes including fruit punch, black cow, and Brazilian lemonade.
This document provides information about Tillen Farms, a company that produces naturally flavored and colored gluten-free cherry products. It introduces their four varieties of cherries and mentions that the cherries are pitted with stems and contain no artificial ingredients. The document then shares 12 gluten-free recipes that feature Tillen Farms cherries, including recipes for hot chocolate cherry cake, iced cherry ring cookies, cherry almond loaf, and flourless mini chocolate cherry cupcakes. It encourages readers to learn more about Tillen Farms and their products on their website.
This document contains recipes for several baked goods:
- Buttermilk cinnamon rolls that are made with a yeast dough rolled up with a brown sugar and butter filling.
- Baklava made of layers of phyllo dough and nuts baked with a honey syrup.
- A buttermilk flaky pie crust made with butter, flour, salt, and ice water.
- An almond cream puff ring made of a cream puff dough formed in a ring shape and filled with a vanilla pudding and whipped cream mixture.
- A vegetable filo pie filled with steamed mixed vegetables and feta cheese baked within layers of phyllo dough.
The document provides recipes for several holiday dishes including:
1) Baked Ham with Simple Peach Mustard Glaze, which involves baking a ham and brushing it with a glaze of peach preserves and brown mustard during the last 20 minutes.
2) Bread Stuffing, which involves sautéing onions, celery and bread cubes with seasonings that can be stuffed into a turkey or baked separately.
3) Brown Sugar Pumpkin Pie, a pie made with pumpkin puree, brown sugar, eggs, cream and spices baked in a pie shell.
4) Several other dessert recipes like Candied Sweet Potatoes, Candy Cane Fudge, Coconut Balls, Corn Muffins and
This document provides recipes for several dishes that include apples or bananas as a main ingredient. It includes recipes for apple muffins, apple orange ice cream flan, apple pudding, apple crumble tarts, apple sauce, apple jalebi, apple brioche pizza, apple pie, apple crisp, apple tokku, banana nut bread, banana salad, banana milk shake, layered banana pudding, banana kabbabs, banana chocolate chip cake, banana fritters and banana sweet. The recipes provide lists of ingredients and step-by-step methods for preparing each dish.
This document provides recipes that incorporate Libby's 100% Pure Pumpkin. It includes over 20 recipes ranging from sandwiches and shakes to cookies, muffins, and oatmeal. The recipes utilize pumpkin to add nutrition while reducing fat, sodium, and calories. They demonstrate how pumpkin can be used to power up both sweet and savory everyday dishes. Additional tips are provided on how to easily add pumpkin to foods like pasta sauce, mashed potatoes, chili, and more. The document encourages visiting the Libby's website for more nutritional information and pumpkin recipes.
The author went on a ski trip to Mont-Tremblant, Canada with friends in February 2011. They spent 4 days and 3 nights exploring the traditional stores, restaurants with different flavors, and going skiing. They also visited a wonderful springs spa to relax their tired muscles. The author describes the scenery and activities they enjoyed during their ski vacation.
The document describes the author's experiences growing up between China and various places in North America, which gave them an understanding of different cultures. It then outlines several volunteer and work experiences the author had, including making balloon animals at company picnics, working at a summer camp in Shanghai, and their decision to resume their education at Centennial College to open more doors. These experiences taught the author about finding meaning and appreciation in work, as well as the importance of persevering to accomplish goals.
This document provides recipes for several traditional British desserts and baked goods. It includes recipes for Spotted Dick, a steamed pudding containing suet, flour, currants or raisins; Apple Crumble, a fruit dessert topped with a crumbly oat and butter mixture; English Crumpets, small griddle-baked yeast cakes; and Simnel Cake, a fruit cake traditionally eaten at Easter containing a layer of almond paste. The document also provides recipes for Currant Scones, Cardamom Milk Tart, Orange Bread and Butter Pudding, Treacle Tart, Bakewell Pudding, and Chester Pudding. It concludes with a glossary of cooking terms used in
The document provides recipes for several dishes that feature bananas as a main ingredient. This includes banana bread, banana oatmeal chocolate chip cookies, banana pancakes with caramel, Thai banana soup, a banana cocktail, banana cranberry muffins, Kentucky banana pudding, a banana blast smoothie, cocoa cake with bananas, and tiramisu with banana spread. The recipes provide lists of ingredients and instructions for making each of the banana-centered dishes.
This document provides recipes for several dessert dishes, including pears with chocolate, chocolate brownies, chocolate and pistachio treats, carrot cake, banana muffins, and apple cake. It thanks readers and recommends the recipes, noting they have been recommended by blogs and friends. Descriptions include lists of ingredients and instructions for preparation of each dish. The overall document shares several sweet recipe ideas and encourages readers to enjoy the results.
The document provides recipes for several Christmas desserts including a chocolate yule log cake, English walnut date cake, peppermint chiffon cake, orange pumpkin loaf, eggnog cheesecake, gingerbread, angel food cake, maple walnut buche de noel, mocha layer cake, and gingerbread pudding. The recipes cover a variety of cakes, breads, cheesecakes and other desserts with ingredients like chocolate, nuts, pumpkin, oranges, peppermint, eggnog and spices.
This document contains recipes from Greek schools for traditional Greek baked goods like buns, melomakarona, donuts, moustalevria, Easter cookies, christopsomo bread, cheespie triangles, herb pie, and Christmas cookies. It provides instructions for making the recipes, including ingredients and step-by-step directions for combining, shaping, and baking the items. Various Greek schools contributed the recipes as part of a project focused on flour-based recipes.
PC Ceramic Egg Cooker E-cookbook courtesy of Mindy's Menu PCMindy Phillips
A collection of recipes for the Pampered Chef Ceramic Egg Cooker!
Find me on Facebook: https://www.facebook.com/PCmindyphillips
Shop Here! https://www.pamperedchef.com/party/mindyphillips2020
The document provides recipes for 12 Christmas treats: Peppermint Sticks, Steak Rub (to make as a gift), Peanut Butter Toffee Bars, Peppermint Patties, Homemade Granola, Mint Chocolate Bark, Chocolate Cookie Bark, Hot Cocoa Mix, Truffles, Sugarplum Treats, Chocolate Mint Brownies, and Baked Snowballs. The recipes include ingredients and instructions for making each treat and many note that the items would make good gifts.
This document provides instructions for making pumpkin bread and banana bread. It details the steps of mixing wet and dry ingredients like eggs, water, oil, and mashed pumpkin or banana. The mixtures are then poured into greased baking pans and baked in a preheated 350 degree oven for 55-60 minutes until a toothpick inserted in the center comes out clean. Tips are provided for adding mix-ins and testing doneness. The finished breads should be cooled and stored wrapped in foil to retain moisture.
This document provides recipes and instructions for making several types of muffins using a quick mix base. The base mix is made by combining 5 cups of all-purpose flour, 5 cups of whole wheat flour, 2 1/2 cups of sugar, 5 tablespoons of baking powder, 2 1/2 teaspoons of salt, and 2 1/2 teaspoons of cinnamon. Instructions are given for basic muffins, as well as muffin variations using dried fruit, fresh peaches, banana, or blueberries. Additional recipes include molasses bran muffins and zucchini muffins.
A French Food history manual throughout the French provinces that includes original recipes and cultures within the provinces of France,, providing the best French cuisine Executives Chefs can provide.
This document provides recipes for various Amish baked goods including breads, cakes, cookies, and corn fritters. It includes recipes for Amish bread starter, friendship bread, coffee cake, lemon sponge cake, pumpkin bread, muffins, corn bread, poppyseed bread, yeast rolls, funnel cakes, apple cake, blueberry cake, rolled oats cake, shortcake, snickerdoodles, puff cookies, and chocolate chip cookies. The recipes use common ingredients like flour, sugar, eggs, butter/shortening, and call for baking times and temperatures typical of baked goods.
The document provides recipes for several Brazilian foods and drinks including:
1) Pão de Queijo, a cheese bread made from tapioca flour, vegetable oil, water, salt, egg, yogurt, and parmesan cheese.
2) Quindim, a coconut pie made from sugar, desiccated coconut, butter, egg yolks, and egg whites.
3) Biscoitos de Maizena, sweet corn flour biscuits made from cornflour, salt, sugar, egg, vanilla extract, and butter.
4) Several drink recipes including fruit punch, black cow, and Brazilian lemonade.
This document provides information about Tillen Farms, a company that produces naturally flavored and colored gluten-free cherry products. It introduces their four varieties of cherries and mentions that the cherries are pitted with stems and contain no artificial ingredients. The document then shares 12 gluten-free recipes that feature Tillen Farms cherries, including recipes for hot chocolate cherry cake, iced cherry ring cookies, cherry almond loaf, and flourless mini chocolate cherry cupcakes. It encourages readers to learn more about Tillen Farms and their products on their website.
This document contains recipes for several baked goods:
- Buttermilk cinnamon rolls that are made with a yeast dough rolled up with a brown sugar and butter filling.
- Baklava made of layers of phyllo dough and nuts baked with a honey syrup.
- A buttermilk flaky pie crust made with butter, flour, salt, and ice water.
- An almond cream puff ring made of a cream puff dough formed in a ring shape and filled with a vanilla pudding and whipped cream mixture.
- A vegetable filo pie filled with steamed mixed vegetables and feta cheese baked within layers of phyllo dough.
The document provides recipes for several holiday dishes including:
1) Baked Ham with Simple Peach Mustard Glaze, which involves baking a ham and brushing it with a glaze of peach preserves and brown mustard during the last 20 minutes.
2) Bread Stuffing, which involves sautéing onions, celery and bread cubes with seasonings that can be stuffed into a turkey or baked separately.
3) Brown Sugar Pumpkin Pie, a pie made with pumpkin puree, brown sugar, eggs, cream and spices baked in a pie shell.
4) Several other dessert recipes like Candied Sweet Potatoes, Candy Cane Fudge, Coconut Balls, Corn Muffins and
This document provides recipes for several dishes that include apples or bananas as a main ingredient. It includes recipes for apple muffins, apple orange ice cream flan, apple pudding, apple crumble tarts, apple sauce, apple jalebi, apple brioche pizza, apple pie, apple crisp, apple tokku, banana nut bread, banana salad, banana milk shake, layered banana pudding, banana kabbabs, banana chocolate chip cake, banana fritters and banana sweet. The recipes provide lists of ingredients and step-by-step methods for preparing each dish.
This document provides recipes that incorporate Libby's 100% Pure Pumpkin. It includes over 20 recipes ranging from sandwiches and shakes to cookies, muffins, and oatmeal. The recipes utilize pumpkin to add nutrition while reducing fat, sodium, and calories. They demonstrate how pumpkin can be used to power up both sweet and savory everyday dishes. Additional tips are provided on how to easily add pumpkin to foods like pasta sauce, mashed potatoes, chili, and more. The document encourages visiting the Libby's website for more nutritional information and pumpkin recipes.
The author went on a ski trip to Mont-Tremblant, Canada with friends in February 2011. They spent 4 days and 3 nights exploring the traditional stores, restaurants with different flavors, and going skiing. They also visited a wonderful springs spa to relax their tired muscles. The author describes the scenery and activities they enjoyed during their ski vacation.
The document describes the author's experiences growing up between China and various places in North America, which gave them an understanding of different cultures. It then outlines several volunteer and work experiences the author had, including making balloon animals at company picnics, working at a summer camp in Shanghai, and their decision to resume their education at Centennial College to open more doors. These experiences taught the author about finding meaning and appreciation in work, as well as the importance of persevering to accomplish goals.
This short document repeats the phrase "Stories Create Legends" multiple times, suggesting that stories have the power to create legendary or iconic figures and events through the retelling of tales.
What a loverly bunch of Coconuts - oil that is!Diane Bjorling
Did you know that according to Dustin Hoffman, the two basic items necessary to sustain like are sunshine and coconut milk?
While I cant argue with such thinking, I will say that coconuts, coconut mile and especially coconunt oil has become one of the most trendy topics in 2015.
I personally use coconuts in various recipes and indeed I have used coconut oil for other purposes other than for cooking with and I have to say I am impressed with the various ways one can use coconut oil, and I have to tell you the ideas ( such as using as a skin softner and helping with scars have been working very well for me)
Let me know how it works for you?
Enjoy
This document discusses 3 keys to success: planning, time management, and goals. It emphasizes setting specific short-term and long-term goals, creating a daily to-do list and time plan to manage time effectively, and eliminating procrastination. Planning is highlighted as an important part of achieving goals and managing time well.
This document repeats the phrase "Making A Difference" multiple times without providing any additional context or information. It does not convey any essential details that could be summarized in 3 sentences or less.
Helen Thomas, a woman who was never afraid to ask tough questions and held many leaders accountable. While many people may not have agree with what she said at times, the fact is she was a true pioneer breaking down the barriers for women in journalism and for that I personally thank her!
Are you a Minions Fan? An Adlandpro presentation about minions where minons and minion fans can enjoy the fun of talking like a minion and sharing like a minion ~-Tank yu
Aging is an art form I have decided! While I do not know the author, I say thank you to the person who wrote this wonderful piece of writing and thank you for reminding us that aging is not a disease it is a life worth living
Many people love to collect different kinds of hacks or home remedies. I know I do:-)
These particular home remedies or hacks have one product in common and that product is called Dawn Dish washing soap. While I have tried out some of these ideas, there are a few that I have not had a chance to try...yet! Maybe you could let me know how these remedies work for you and share your own favorite Dawn home remedy. As I have said in the presentation ~ Dawn is not just for dishes anymore~
In loving memory of Branka Babic | A Tribute to a Special ladyDiane Bjorling
Branka Babic, a beloved member of the Adlandpro community, passed away unexpectedly in her sleep on her 52nd birthday. She had a profound impact on many through her kindness, wisdom and sense of humor. Friends and community members shared memories, thoughts and tributes in remembrance of her positive spirit and the way she brought people together and supported others. Her sudden loss left many grieving the passing of a truly special person.
Patricia writes a love letter to coffee expressing her deep affection and dependency on it. She describes coffee's appealing aromas and tastes that make her day feel incomplete without it. Patricia acknowledges that she once needed cream and sugar but has grown to appreciate coffee in its purest form. She finds decaf coffee inferior and cannot stand watching others drink it. Patricia promises her love for coffee will last until tomorrow morning.
This document contains recipes for several desserts:
1) A mint chocolate pudding pie made with chocolate pudding, whipped topping, mint candies and a chocolate crust.
2) An apple pie with a filling of apples, cream cheese and spices wrapped in two pie crusts.
3) A peanut butter pie with a cookie crust filled with a creamy peanut butter and cream cheese mixture.
4) A pumpkin ice cream pie layered with butter pecan ice cream, pumpkin filling and caramel topping.
This document provides recipes for several desserts and baked goods, including:
1) Two types of fudge - Biscoff Fudge and Peanut Butter Fudge, made by boiling sugar, margarine, and milk, then stirring in ingredients like Biscoff spread, chocolate, marshmallow creme, and peanut butter.
2) Three cookie recipes - Chocolate Candy Cookies made with peanut butter, chocolate chips, and candy pieces pressed inside; Gingerbread Cookies with molasses and spices; and Chocolate Cupcakes.
3) Other desserts like Red Velvet Cake, Walnut Blondies with maple butter sauce, Italian Meringue Drops, and main
This recipe is for a classic coconut cream pie. It involves making a custard filling by cooking milk, sugar, cornstarch, eggs and coconut until thickened. The filling is poured into a baked pie shell and chilled. Once chilled, whipped cream flavored with vanilla is spread on top and sprinkled with coconut. The pie makes 8-10 servings depending on slice size. A variation using chocolate is also provided.
This recipe is for chocolate chiffon cupcakes. It calls for cake flour, baking powder, salt, hot water, cocoa powder, egg yolks, sugar, vegetable oil, vanilla extract, egg whites, and cream of tartar. The ingredients are mixed together and baked at 325 degrees F for 30 minutes or until a toothpick comes out clean. The cupcakes are then cooled completely before frosting.
The document provides recipes for various quick breads including biscuits, biscuits supreme, nut biscuit spirals, strawberry shortcake, muffins, pancakes, waffles, banana nut bread, and coffee cake. The recipes include ingredients lists and instructions for mixing, baking, and serving each item. Times and oven temperatures for baking are provided. The document gives home bakers options for recipes using ingredients like flour, baking powder, shortening, eggs, milk, butter, fruit, and nuts.
The document provides recipes for several components of chocolate banana caramel bites including:
1) A banana cake recipe with mashed bananas, flour, butter, sugar, eggs, and buttermilk.
2) A chocolate glaze made from dark chocolate, corn syrup and cream to coat the cake.
3) A burnt caramel drizzle made by cooking sugar and water then adding cream.
4) The cake is sliced and layered with caramel cream before being dipped in chocolate or drizzled with caramel.
This document provides a recipe for traditional Polish poppy seed rolls. It includes ingredients for the poppy seed filling such as poppy seeds, sugar, honey, raisins, nuts, and orange peel. It also includes ingredients and instructions for the yeast dough such as flour, sugar, yeast, eggs, milk, salt, and margarine. The instructions describe how to prepare the poppy seed filling by boiling and grinding the poppy seeds, then mixing in the other ingredients. The dough is made by mixing the yeast with milk and flour then adding the remaining ingredients. The dough is divided and rolled out with the filling added before baking.
This document contains recipes for three dishes:
1) A baked potato salad with russet potatoes, mayonnaise, sour cream, cheddar cheese, chives, bacon, salt, and pepper.
2) Almond fudge cookies with almonds, chocolate, butter, eggs, sugar, salt, and powdered sugar.
3) A fresh apple bundt cake with apples, coconut, pecans, flour, sugar, eggs, oil, orange juice, cinnamon, and a glaze of butter, sugar, buttermilk and baking soda.
This document provides recipes for two desserts: a custard cake and red velvet crinkle cookies. The custard cake recipe lists ingredients for caramel, custard, cake, and meringue layers, along with directions for making each layer and assembling the final cake. The red velvet crinkle cookie recipe calls for ingredients to make red cocoa-flavored cookies coated in confectioners' sugar and a cream cheese filling, with instructions for mixing, baking, filling, and assembling the sandwich cookies. Both recipes yield multiple servings and include preparation times.
These recipes will have you baking your own donuts right from your own home! In honor of National Donut Day, enjoy these treats and enjoy this terrific day!
To bake hot cross buns, combine water, milk, sugar, yeast and let rise for 30 minutes. Add melted butter, egg yolk, vanilla and flour mixed with spices to the yeast mixture. Knead into an elastic dough and add currants. Shape into rounds and let rise for 1.5 hours. Flatten dough and cut into rounds, place in pan and let rise 40 minutes. Bake at 375°F until golden brown, then glaze with icing sugar mixture and add crosses on top.
This document provides a recipe for a traditional Black Forest cake. It includes instructions for making the chocolate cake layers from scratch, as well as a cherry filling made from maraschino cherries and kirsch. A rich whipped cream frosting is prepared using heavy cream, powdered sugar and kirsch. The cake is assembled by layering the cake, cherry filling and frosting, then covered in chocolate shavings with piped whipped cream rosettes topped with cherries.
This Black Forest Cake recipe makes a 4-layer chocolate cake filled with cherries soaked in cherry liqueur and layered with whipped cream frosting. The cake layers are made from a chocolate batter of flour, cocoa powder, sugar, eggs, oil, vanilla, buttermilk and hot water. Cherries are soaked in cherry juice and liqueur to make a syrup for moistening the layers. Whipped cream flavored with powdered sugar is used to fill and frost the assembled layers. The finished cake is decorated with chocolate shavings and cherries.
This recipe provides instructions for making coconut cupcakes with a vanilla buttercream frosting and decorated with Easter egg candies. The cupcakes are made with coconut, flour, baking powder, sour cream, oil, sugar, butter, and eggs. They are baked until a toothpick inserted comes out clean. The vanilla buttercream is made by beating together confectioners' sugar, butter, milk, vanilla, and salt. The frosted cupcakes are then topped with toasted coconut and an Easter candy in the center to resemble chocolate nests for Easter eggs.
Edita Kaye's Favorite Holiday Time Cookbooks & Holiday RecipesEdita Kaye
Edita Kaye shares some of her favorite holiday cookbooks and recipes. She includes instructions for Candy Cane Cookies, Latkes (potato pancakes), Santa Grahams, Old-Fashioned Gingerbread, and Praline Pecans. The recipes provide ingredients and directions for making various classic holiday treats and desserts.
This document provides a recipe for classic chocolate chip cookies. It lists ingredients like butter, brown and white sugars, eggs, flour, baking soda, salt and chocolate chips. The directions explain how to cream the butter and sugars, mix in the wet and dry ingredients, and scoop dough balls onto a baking sheet. The cookies bake for 12-14 minutes and make about 4 dozen cookies. Freezing dough balls is also an option.
This document provides recipes that incorporate various tequilas. The first recipe is for a Maple Tequila Pound Cake that uses De La Tierre Maple Tequila Liqueur. Other recipes include an Avion Espresso Cake, Diva Tequila Chocolate Citrus Truffles, a Mestizo Mezcal Holiday Ham, Cranberry and Orange Diva Tequila Scones, and more. All recipes pair tequilas with various ingredients for cakes, desserts, main dishes, and more.
The first document provides a basic recipe for cupcakes with instructions to cream butter and sugar, add eggs one at a time, and alternate adding flour and milk to the batter before baking. The second recipe is for simple vanilla cupcakes with instructions to cream butter and sugar, add eggs one at a time, and alternate adding flour with baking powder and salt with milk. The third recipe is for moist chocolate cupcakes with a batter made by mixing all dry ingredients like flour, sugar, baking soda and cocoa powder with wet ingredients like water, oil and vinegar before baking.
This recipe is for a layered chocolate-malt cake with a malt-fudge sauce. It has three main components - a chocolate-malt crumb mixture, a malt-fudge sauce, and the layered cake. The cake is made by baking three layers of chocolate cake. The layers are assembled in a springform pan with the malt-fudge sauce and chocolate-malt crumbs between each layer and brushed with an Ovaltine-milk mixture. The assembled cake is chilled overnight before glazing with warm malt-fudge sauce and serving.
Panchkula offers a wide array of dining experiences. From traditional North Indian flavors to global cuisine, the city’s restaurants cater to every taste bud. Let’s dive into some of the best restaurants in Panchkula
A Review on Recent Advances of Packaging in Food IndustryPriyankaKilaniya
Effective food packaging provides number of purposes. It functions as a container to hold and transport the food product, as well as a barrier to protect the food from outside contamination such as water, light, odours, bacteria, dust, and mechanical damage by maintaining the food quality. The package may also include barriers to keep the product's moisture content or gas composition consistent. Furthermore, convenience is vital role in packaging, and the desire for quick opening, dispensing, and resealing packages that maintain product quality until fully consumed is increasing. To facilitate trading, encourage sales, and inform on content and nutritional attributes, the packaging must be communicative. For storage of food there is huge scope for modified atmosphere packaging, intelligent packaging, active packaging, and controlled atmosphere packaging. Active packaging has a variety of uses, including carbon dioxide absorbers and emitters, oxygen scavengers, antimicrobials, and moisture control agents. Smart packaging is another term for intelligent packaging. Edible packaging, self-cooling and self-heating packaging, micro packaging, and water-soluble packaging are some of the advancements in package material.
Heritage Conservation.Strategies and Options for Preserving India HeritageJIT KUMAR GUPTA
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
The Menu affects everything in a restaurant; as our friend and FCSI consultant Bill Main says, “The Menu is your blueprint for profitability.”
Let’s start with the segment. What will be your marketing and brand positioning? It depends on what menu items you serve. What type of cooking methods and equipment will you use? GUEST EXPERIENCE = FACILITY (Space) DESIGN + MENU + SERVPOINTS™
W.H. Bender & Associates
408-784-7371
whb@whbender.com
www.whbender.com
San Jose, California
Cacao, the main component used in the creation of chocolate and other cacao-b...AdelinePdelaCruz
Cacao, the main component used in the creation of chocolate and other cacao-based products is cacao beans, which are produced by the cacao tree in pods. The Maya and Aztecs, two of the earliest Mesoamerican civilizations, valued cacao as a sacred plant and used it in religious rituals, social gatherings, and medical treatments. It has a long and rich cultural history.
3.
Blackberry tea recipe
3 cups fresh or frozen blackberries, thawed
1 1/4 cups sugar
1 tablespoon chopped fresh mint
Pinch of baking soda
4 cups boiling water
2 family-size tea bags
2 1/2 cups cold water
Garnishes: fresh blackberries, fresh mint sprigs
Combine blackberries and sugar in large container. Crush blackberries with wooden
spoon. Add mint and baking soda. Set aside.
Pour 4 cups boiling water over tea bags; cover and let stand 3 minutes. Discard tea bags.
Pour tea over blackberry mixture; let stand at room temperature 1 hour. Pour tea
through a wire-mesh strainer into a large pitcher, discarding solids. Add 2 1/2 cups cold
water, stirring until sugar dissolves. Cover and chill until ready to serve. Garnish, if
desired.
4.
5. Blackberry Upside Down Cake
Topping:
1/4 cup brown sugar
2 tablespoons butter
2 cups fresh blackberries
3/4 cup white sugar
Cake:
1 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Melt brown sugar and 2 tablespoons butter together in a saucepan over medium heat.
Add blackberries to brown sugar mixture; cook and stir until mixture bubbles, 1 to 3
minutes. Stir 3/4 cup white sugar into berries, crush berries slightly with a fork, and
continue cooking until berries are hot and slightly broken-down, about 5 minutes more;
remove from heat and pour into a 9-inch cake pan.
Beat 1 cup white sugar and 1/2 cup butter together in a bowl with an electric mixer until
light and fluffy; beat in eggs.
Whisk flour, baking powder, and salt together in a bowl. Alternately stir flour and milk
into butter mixture, beginning and ending with the flour mixture. Mix vanilla into
batter.
Pour batter over blackberry mixture in the 9-inch cake pan.
Bake cake in the preheated oven until cooked through, 35 to 40 minutes. Let cake cool
in the pan until warm, but not completely cooled, about 30 minutes. Run a knife along
the inside edge of the pan to separate cake from the sides, place a cake plate over the top
of the pan, and flip the pan. Lift the pan slowly to release the cake from the pan.
6.
7. Blackberry Crumb Bars from Martha Stewart
INGREDIENTS
6 tablespoons unsalted butter melted, and 1/2 cup (1 stick), room temperature, plus
more for pan
1 3/4 cups all-purpose flour (spooned and leveled), plus more for pan
1/2 cup packed light-brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
2 large eggs
2 containers (5 ounces each) blackberries
DIRECTIONS
Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with
parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out
excess.
Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4
teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form.
Refrigerate topping until ready to use.
In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and
remaining 1/4 teaspoon salt; set aside. In a large bowl, using an electric mixer, beat
room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add
eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour
mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.
Bake until golden and a toothpick inserted in center comes out with moist crumbs
attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto
a work surface; cut into 16 squares.
8.
9. Blackberry Jam
5 cups (1250 ml) crushed blackberries, about 1.4 kg
1 pkg (57 g) BERNARDIN® Original Fruit Pectin
7 cups (1750 ml) granulated sugar
Place 8 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with
water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID®
sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot
until ready to use.
Wash and crush blackberries, one layer at a time; measure 5 cups (1250 ml).
Measure sugar; set aside.
In a large deep stainless steel saucepan, stir together prepared berries, 1/2 tsp (2 ml)
butter or margarine to reduce foaming, and BERNARDIN® Original Pectin.
Over high heat, bring mixture to a full rolling boil. Add all of the sugar. Stirring
constantly, return mixture to full rolling boil that cannot be stirred down. Boil hard 1
minute, stirring constantly. Remove from heat; skim off foam, if necessary.
Ladle hot jam into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using
nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding
more jam. Wipe jar rim removing any food residue. Centre hot sealng disc on clean jar
rim. Screw band down until resistance is met, then increase to fingertip tight. Return
filled jar to rack in canner. Repeat for remaining jam.
When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of
water. Cover canner and bring water to full rolling boil before starting to count
processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10
minutes.*
When processing time is complete, turn stove off, remove canner lid, wait 5 minutes,
then remove jars without tilting and place them upright on a protected work surface.
Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
After cooling check jar seals. Sealed lids curve downward and do not move when
pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands
separately or replace loosely on jars, as desired. Label and store jars in a cool, dark
place. For best quality, use home canned foods within one year.