sliced frozen/canned peaches, 1 cup granulated sugar, 8 tbsp. butter, 1 tsp. ground cinnamon, ¼ tsp. ground nutmeg, 1 ½ cup water, 2 tsp vanilla extract and 3 tbsp. all-purpose flour.
Put the dish in the oven for 15-20mins 3. Once the dish has been cooked, serve in a medium size dish with 2 slices of garlic bread Day 4 • Breakfast – 2 fried eggs with a slice of toast 1. Heat a frying pan and add some oil 2. When the oil is hot, crack the two eggs 3. When the eggs are cooked, get a medium size plate 4.
Then, fry beans with shallot and garlic for about two minutes. Next, measure four cups of the bean’s liquid and pour it in the pot with the frying beans. Add one more cup of water if necessary. Stir and let the beans stand for about five minutes. Then, stir the two cups of long grain rice into the beans.
Lastly, I take and pour the sauce over the potatoes and ham until they are all covered with the sauce. Then I take the baking dish and put it in the preheated oven for 60-75 minutes or until the
Add sugar to taste. • Serve chilled. 10. Blackberry sweet tea – Blackberries add a bittersweet taste to the iced tea. Ingredients • 3 cups frozen blackberries • 1 tablespoon fresh mint • 2 tea bags • 4 cups Boiling water • 2.5 cups cold water • 11/4 cup sugar • A pinch of baking soda • Crushed ice Instructions • Take a large container and add sugar and blackberries.
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. 5. Place then on a trey and cook them in an oven at 350 degrees for 10 minutes. (Transition: While the cookies are baking it is a good time to start making the frosting.) III.
This is cream that when whipped, holds stiff peaks. The frosting recipe is adapted from 'The Waldorf-Astoria Cookbook' by John Doherty. If you are just spreading the frosting on the tops of the cupcakes with an offset spatula or knife I would half the Cream Cheese Frosting recipe. But if you want to pipe lovely tall swirls (I used a Wilton 1M star tip) of
The recipe: Cream butter in a large mixing bowl; gradually add ½ cup sugar, beating until light and fluffy. Stir in vanilla. Combine flour, salt, and pecans; gradually add to creamed mixture, blending well. Chill until firm. Shape dough into 1 inch balls; place 2 inches apart on ungreased cookie sheets.
A. Combine flour and preferable seasoning (meat) in a large bowl with water. B. Leave the batter to rise by itself for a hour or two. C. Heat ten tablespoons of vegetable oil, then place some amounts of the batter to fry golden brown.
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