Then you get a large spoon and mix it all together until it forms into dough. 3. Extra flour is added to the dough, table and roller so they do not sick. 4. Roll the dough out until it is a quart of an inch thick and then use your preferred cutter to shape the dough into cookies.
Now it’s time to do the mixing!! Gather all of your ingredients for the crust and a large mixing bowl. The first step is to add 2 cups of sifted flour into the large mixing bowl along with 1 cup butter flavored shortening. Then use a pastry cutter or dough hooks to mix well, once all the ingredients are combined and resemble crumbs add the 1/3 cup of ice water use the folding method to combine, and lastly form a ball. Warp the dough ball with plastic wrap or whatever you may have set in the refrigerator for no less than 40 minutes.
Day 1: • Breakfast – 2 scrambled eggs and 3 slices of bacon: 1. cracked two eggs in a medium size bowl 2. add ½ tbsp. of milk 3. add a pinch of salt and mix 4. in a frying pan, add 1 tbsp. of olive oil and when the oil is hot add the egg and scramble it 5. Once the eggs have been scrambled, turn the heat of and put the scramble egg in a medium size plate 6. Heat the frying pan again and add 1tsbp of olive oil and when hot put the 3 slices of bacon in the frying and remove once the bacon is cooked and put in the plate where the scramble eggs are • Lunch – chicken submarine (12inch) sandwich • Dinner – pasta with tomato sauce 1.
With your spoon move the rice in a circular motion. Keep stirring until rice is a golden color. When the rice is golden, carefully remove the pot from the stove and set aside. Get your blender; add about four whole tomatoes from the can, ¼ of an onion, and 1 cup of water. Cover the blender with a lid and blend for 1 minute.
Once the preparations are set, I begin combining the ingredients to make my final product. First I take a small bowl and combine two and quarter cups flour, and one teaspoon baking soda, and one teaspoon salt. Then, in a separate, larger bowl I combine two sticks of softened butter, three quarters of a cup of granulated sugar, three quarters of a cup of packed brown sugar, and one teaspoon of vanilla extract. Next, I take the electric mixer and beat the butter, sugars, and vanilla, slowly adding two large eggs, one at a time. At this point, I take my original, dry mixture and gradually beat it into the wet mixture.
Add the softened cream cheese to the food processor and make sure that the oreo cookies and cream cheese are mixed well together. One will then line a cookie sheet with wax paper and roll the dough into small bite sized balls. To make this easy, take the one-fourth measuring scoop and scoop the dough out of the bowl and onto the cookie sheet. Once the bite sized balls are lined up on the cookie sheet, place them in the freezer for thirty minutes. While the balls are freezing, one should take this time to melt the white chocolate.
Just let this mixture stand 5 to 10 minutes before using. The cake batter uses the creaming method, that is, beat the butter with the sugar until creamy, add the egg and vanilla extract, and then alternately add the flour mixture and buttermilk (mixed with the liquid red food dye). The final step is to add a mixture of baking soda and vinegar. Because baking soda starts to react with the batter right away, try to get the cupcakes into the oven as quickly as possible. Finally, the frosting, which is really what cupcakes are all about.
I use my 13 X 9 glass baking dish and start by placing a layer of the potatoes on the bottom of the dish then sprinkle the cubed ham on top of them, then another layer of potatoes, then ham again, keep repeating this until the dish is full almost to the top. While I am making the sauce for the ham and scalloped potatoes, I turn the oven on and preheat it to 350 degrees. First, I take a 2 quart saucepan and put in the butter and cook until the butter is melted. Second, I add the flour and black pepper. Cook over medium heat, stirring constantly until the butter, flour, and pepper are smooth and bubbly.
Breakfast cakes are easy to make and can be prepared ahead of time. 8. The batter stays well in the freezer for couple weeks until they are needed or they can be kept in the refrigerator until ready to use. BODY The first step when making breakfast cakes is sifting flour and combining seasoning. A.
In order to make dough you must start by adding yeast into a bowl containing 1 ¼ cups of warm water. Next, add 1/2 cups of sifted flour and stir until blended, when blended add another 1 ½ to two cups of flour until the mix becomes too stiff to stir with a spoon. Begin to spread the dough on a floured surface for about 15 minutes until the dough becomes smooth and elastic. At this point the dough should be about double the size. You can now split the dough into