66 baked their with Recipes

unflavored gelatin, cold water, sugar, salt, cornstarch, whole milk (not low fat ), egg yolks, beaten, semi-sweet chocolate chips, pure vanilla extract (good quality ), rum flavoring, egg whites, cream of tartar, sugar, baked pie shell (not graham cracker crust), heavy cream , whipped until peaks form and hold their shape (for topping), shaved chocolate (for garnishing)

pecans, chopped, all-purpose flour or 2 1/4 cups unbleached flour, pillsbury in their honor, sugar, baking powder, salt, shortening, milk, vanilla, egg whites, semisweet chocolate, grated, sugar, unsweetened chocolate, water, shortening, vanilla, powdered sugar, water or 2 tbsp

active dry yeast (1 packet ), warm water, sugar, melted butter, salt, all-purpose flour, melted butter , for brushing after their baked you can mix the with 1/2 tsp. garlic powder if you

you will need : this is my own version....it doesn tsp include boiled parsnips, which are often used., chicken breasts,cooked, diced, baking potatoes, cooked,diced, carrots,boiled,diced, diced pickles, frozen peas, ex large eggs, boiled,diced, mustard, salt and pepper to taste, mayonnaise, extra ingredients for boiling chicken, if you want to make a stock, use the rib-in type of chicken breast...the ones with the rib bone attached. the bones impart a ton of flavor to the stock.you can then just remove the breast meat to use in the salad. if you don tsp want to make any stock, just use regular chicken breast. ), onion, celery stalks, carrots, parsnip (optional), use parsley , olives, reserved boiled vegetables, egg etc., important : if you would like to decorate your salad, remember to reserve some vegetables,egg,etc., boil potatoes in their skins in salted water till fork tender ., boil eggs till hard. set aside. place chicken breasts in a pot with water(sort of like making a soup). water doesn tsp have to be exact but you should have plenty(maybe 6-8 cups). place about 2-3 carrots, a stalk or two of celery and 1 onion. add some salt ( about 1 tbsp kosher salt). bring to boil and then simmer till carrots are tender and chicken is cooked. remove chicken and carrots to use for the potato salad. you can reserve the stock for a soup or freeze in small containers to use later in pan sauces, etc., dice chicken , potatoes, carrots(parsnip too, if you are using), and eggs. dice pickles and squeeze them a bit to remove some of their juice(this helps so that your salad doesn tsp become too watery). place frozen peas in a colander.place under running warm water to defrost them . drain completely and add to the rest of the diced ingredients., add mustard and pepper and 1 cup mayo., mix till combined taste for seasoning ., add more mayo to the mixture until it is tuna salad-like(for a lack of a better term) . you might need the full 2 cups. this depends on preference...use less if you don tsp want it too creamy or use more if you like it creamier. place in a nice serving dish and spread a thin layer of mayo...decorate with reserved vegetables(egg, carrots, peas, pickles, parsley, olives, chopped eggs...). since i didn tsp have too much time to decorate, wasn tsp planning on posting, and forgot to reserve some vegetables, i kept it rather simple.

fresh baby asparagus (you ll need about 18 stalks depending upon size), chopped scallions (2 or 3 stalks ) or 1/3 cup fresh sliced chives, slightly beaten eggs, flour, half-n-half , light cream or milk, frozen spinach - drained really well of its water and thawed, shredded cheese , use a combination of two or more cheeses such as goat, swiss and gouda or swiss, cheddar and monteray jack for some pizazz., pie crust (pre-made ok to use...so it s ok to cheat on this step my peeps), salt, fresh cracked pepper, garlic powder, nutmeg (preferably fresh if possible), homemade rustic pastry shell, flour, salt, chilled shortening, butter, freshly grated parmasean cheese, equipment needed : 1 working oven at 450 to start, fresh chicken eggs just laid (just kidding), bag of dried beans out of their plastic, tin foil to help with baking pie shell blind (not you but the pie shell of course), steamer for asparagus, couple of bowls to make work easier and a cookie sheet to make clean up easier by placing cookie sheet under pastry shell when baking quiche in avoiding any spills that may occur.

flour, baking soda, salt, white sugar, frozen strawberries chopped and thawed with their juice, fresh chopped strawberries ( or 1/2 cup fresh or frozen raspberries ), berry extract ( strawberry, raspberry etc ), eggs, vegetable oil

whole wheat flour, wheat bran, splenda sugar substitute, baking powder, peaches, undrained (packed in their own juice, not syrup), egg whites, raisins or 1/4 cup chopped dried peaches, cinnamon (optional)

yellow onions (about 2 1/2 inches in diameter), mixed herbs, crushed (such as dried thyme, sage and tarragon leaves), sugar, salt, red pepper flakes or 1/4 tsp cayenne pepper, butter or 1/4 cup margarine, melted, fresh breadcrumb, fresh tarragon sprig, yellow squash , cut into strips, red bell pepper , cut into strips, chives

all purpose flour, baking powder, salt, unsalted butter, softened, sugar, egg , at room temperature 30 minutes, vanilla, whole milk, strawberry or -rhubarb jam, rhubarb , cut into 1-inch pieces (8 cups), sugar, divided, water, divided, unflavored gelatin (less than 2 packages), mascarpone, chilled heavy cream, vanilla, vegetable oil for greasing pan, unflavored gelatin, water, rhubarb syrup (see below ), a few small strawberries , such as tri-star or wild strawberries with their leaves (optional)

leeks (white and pale green parts only), trimmed, vegetable oil, shucked small oysters (6 dozen) with 1 1/2 cups of their liquor (if necessary, add enough bottled clam juice to bring total to 1 1/2 cups), leeks (white and pale green parts only), chopped, russet (baking) potatoes (1 lb total), salt, unsalted butter, water, half-and-half, cayenne

margarine, brown sugar, canned pineapple in their own juices, drained, maraschino cherries, cut in half, all-purpose flour, baking powder, salt, margarine, softened, granulated sugar substitute (splenda ), egg, vanilla extract, milk

part 1: devil s food cake, butter, softened, sugar, eggs, unsweetened chocolate, melted, vanilla extract, milk, allpurpose flour, baking soda, salt, part two : chocolate mud frosting, unsalted butter,softened, vanilla extract, unsweetened chocolate, melted, sugar, cocoa powder, milk, in the bowl of an electric mixer , cream the butter, vanilla extract and melted chocolate. in a separate bowl, sift the confectioners sugar and cocoa powder. gradually add it to the butter mixture, blending well after each addition. mix in enough milk to make the frosting muddy., tip: the frosting may be made a few days in advance and stored in the refrigerator. before frosting, bring it to room temperature, then re-whip., next , add the spooky walkway leading up to the house. draw a crooked path from the base of the cake up to the witch s door with a toothpick (use this as your guideline). outline the path with chocolatecovered raisins, then sprinkle with broken green hard candies. at the entrance to the pathway, add a chocolate graham cracker drawbridge., tip: lay all the decorations out before you start. show the kids our photoand allow room for their own creative additions.

mashed sweet potatoes (you can use fresh ones that have been baked and scooped out of their skin or you can use canned ones), butter, salt, orange juice (not concentrated), sugar, eggs, beaten well, milk, cinnamon, nutmeg, unbaked 9-inch pie shells

white-skinned potatoes (about 3 baking potatoes), garlic, unpeeled, red onions, unwaxed lemon, olive oil, clams in their shells, baby squid, unpeeled raw colossal-size shrimp with heads-on, dry white vermouth or white wine, salt and freshly ground black pepper, roughly chopped parsley leaves

boneless skinless chicken breasts, pounded thin (flatten to at least half their thickness), egg, buttermilk, garlic powder, oil (for frying ), all-purpose flour, dry breadcrumbs, baking powder, seasoning salt, garlic powder, dried italian seasoning (rubbed between fingers ), paprika, cayenne pepper (optional)

splenda sugar substitute, water, melted butter (we use only real butter or 1/2 cup), chunky peanut butter (i use jif peanut butter), baking unsweetened chocolate squares (6oz total , although hershey s has a recipe to substitute for baker s chocolate with their cocoa, oil), vanilla, rolled quick oats

eggs, fine salt, sugar, milk, warmed, vanilla extract, unsalted butter, melted, unbleached all-purpose flour, vegetable shortening, sugar, marinated berries or glazed apples and pears, recipes follow, suggestion : maple syrup, marinated berries, sugar, vanilla bean , split lengthwise, and seeds scraped out with a knife and reserved, grated zest of 1/2 lemon, grated zest of 1/2 orange, water, freshly squeezed orange juice, freshly squeezed lemon juice, raspberries, blueberries, rinsed, strawberries, rinsed, tops trimmed, halved or quartered, if large, glazed apples and pears compote, granny smith apples or other tart baking apple (about 1 1/4 lb), bosc pears (about 1 1/4 lb), juice of 1 lemon, unsalted butter, sugar, grated zest of 2 oranges , plus their juice, two 3-inch-long cinnamon sticks, calvados , apple jack, or brandy (optional)

oysters, shucked , plus their liquor (see cook s note), coarsely crumbled cornbread , recipe follows, bacon , cut crosswise into 1/4-inch strips, unsalted butter, shallots, thinly sliced, celery stalks (with leaves), thinly sliced, kosher salt, freshly ground black pepper, chopped flat-leaf parsley, chopped fresh thyme, white dry vermouth, stone-ground cornmeal, all-purpose flour, baking powder, sugar, fine salt, egg, whole milk, melted unsalted butter, plus more for the brushing the pan