186542 aunt rose cheese Recipes
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Aunt Rose's Refrigerator Picklespickling cucumbers, thinly sliced and7 Morepickling cucumbers, thinly sliced, red bell pepper, finely chopped, sweet onion, finely chopped, salt, celery seed, white sugar, white wine vinegar, half pint canning jars with lids and rings20 min, 8 ingredients
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Aunt Rose's Rice Artichoke Saladchicken rice pilaf mix, green onions, chopped and5 Morechicken rice pilaf mix, green onions, chopped, green pepper, chopped, pimento-stuffed green olives, sliced, marinated artichokes, coarsely chopped, curry powder, mayonnaise30 min, 7 ingredients
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Aunt Rose's Sorghum Cakesugar, butter, softened, sorghum molasses and4 Moresugar, butter, softened, sorghum molasses, all-purpose flour, baking soda, cinnamon, water, boiling55 min, 7 ingredients
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Aunt Rose's Honeycakevegetable oil or 1/2 cup canola oil, sugar and13 Morevegetable oil or 1/2 cup canola oil, sugar, dark full flavored honey, eggs, orange, quartered and seeded (not peeled ), apple, cored and chopped (not peeled ), strong brewed coffee, all-purpose flour, baking soda, baking powder (scant), allspice, cinnamon, salt, raisins (optional)50 min, 15 ingredients
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Aunt Rose's Macaroni Saladmacaroni, cooked, stalk celery, diced and7 Moremacaroni, cooked, stalk celery, diced, sweet gherkins, diced, fresh tomato, diced, carrot, diced, onion, diced, cucumber, diced, salad dressing, sugar30 min, 9 ingredients
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Aunt Roses Carrot Cakeap flour, cinnamon, oil, eggs, grated carrots and6 Moreap flour, cinnamon, oil, eggs, grated carrots, flaked coconut, baking soda, salt, white sugar, crushed pineapple, chopped walnuts .1 hour , 11 ingredients
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Aunt Rose's Peach Cobblersliced peaches, drained, white bread, crusts removed and8 Moresliced peaches, drained, white bread, crusts removed, sugar, king arthur unbleached all-purpose flour, butter, melted, egg, sugar, ground cinnamon, vanilla ice cream50 min, 10 ingredients
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Scented Rose or Geranium Cakerose petal (or see note above) and10 Morerose petal (or see note above), unbleached all-purpose flour, shredded lemon peel, salt, eggs, egg yolks, granulated sugar, unsalted butter, melted, rose scented geranium leaves (or see note above) or 1 cup rose petal (or see note above), sugar, cream (optional)24 hour 30 min, 11 ingredients
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Rose Water Devil's Food Cupcakes With Rose Water Buttercreamfood cake mix, water (for cake), rose water (for cake) and8 Morefood cake mix, water (for cake), rose water (for cake), vegetable oil (for cake), eggs (for cake), butter, softened (for buttercream), sugar (for buttercream), heavy whipping cream (for buttercream), vanilla extract (for buttercream), rose water (for buttercream), drop red food coloring (for buttercream )35 min, 11 ingredients
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Rose and Champagne Sorbetgently packed) rose-petals from roses (pesticide free) and5 Moregently packed) rose-petals from roses (pesticide free), i cup plus 2 tbsp superfine sugar, cold water, freshly squeezed lemon juice, i cup brut or extra-dry champagne or sparkling wine, i tbsp rose water , for a more intense flavor, optional30 min, 6 ingredients
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Rose Garden Wedding Cakerecipes old-fashioned butter cake, apricot glaze and49 Morerecipes old-fashioned butter cake, apricot glaze, recipes almond buttercream frosting, crystallized roses and leaves, preparation, prepare and bake 1 recipe old-fashioned butter cake, and repeat the procedure with remaining butter cake recipe., cut dome tops off each cake layer using a serrated knife ., cover 1 (12-inch), 1 (9-inch), and 1 (6-inch) sturdy cardboard cake circle with aluminum foil; set aside., cook apricot glaze in a small saucepan over low heat , stirring constantly, until thoroughly heated. spread about 1/2 cup glaze over top of each 12-inch layer, about 1/3 cup glaze over top of each 9-inch layer, and remaining glaze evenly over top of each 6-inch layer., prepare 1 recipe almond buttercream frosting , and repeat the procedure with remaining recipe., spread a small amount of frosting over 12-inch cardboard circle; top with 1 (12-inch) cake layer, glazed side up. spread a 1/4-inch-thick layer of frosting over glaze, and top with remaining 12-inch cake layer., trim 4 wooden craft sticks to height of 12-inch cake tier; insert vertically into tier, evenly spaced and flush with top of tier, about 3 inches from sides., spread top and sides with frosting , smoothing with a wet metal spatula., spread a small amount of frosting in center of a cake plate ; carefully place 12-inch tier in center., assemble and frost 2 (9-inch) layers on cardboard circle as previously described; and frost 2 (6-inch) layers on cardboard circle as described, omitting craft sticks., mound 2 cups frosting on top of 6-inch tier to support flowers., position 9-inch tier in center of 12-inch tier , and position 6-inch tier in center of 9-inch tier., fit a large decorating bag with a large metal tip (no. 4 or 1b); fill bag with frosting, and pipe a border around bottom of each tier., insert stems of crystallized roses and leaves into top and sides of cake as desired. carefully spoon small amounts of frosting beneath or behind flowers and leaves for support, as needed., southern living , march 1997, old-fashioned butter cake, layer , 1 (9-inch) , and 1 (6-inch), butter, softened, sugar, eggs, separated, cake flour, baking powder, salt, milk, almond extract, vanilla extract, apricot glaze, apricot preserves, almond liqueur, almond buttercream frosting, butter, softened, powdered sugar , sifted, salt, almond liqueur, vanilla extract, milk, crystallized roses and leaves, roses and 48 leaves, meringue powder, powdered sugar , sifted, water, roses, superfine sugar, rose , violet, or pansy leaves2 hour , 52 ingredients
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