11339 best banoffee make Recipes

oreo cookie pie crust, ice cream (i like cookies n cream the best), squeezable chocolate syrup, squeezable caramel ice cream topping (smuckers makes good ones), crushed heath candy bars (for topping ) or crushed skor candy bar (for topping)

rose petal (from scented roses, red and pink are best), orange, blossoms, distilled water

canola oil, onion, garlic cloves, minced ginger (important), cumin seed (or ground ) (optional), mustard seeds (black or brown , you can get these at asian or bulk food stores or don tsp use if on a gluten-free diet), sized squash (microwave it for a minute to make it easier to peel), chicken stock (use slightly less to make soup thicker!, vegans, use organic vegetable stock), salt and pepper, sweet red pepper (diced in very tiny cubes, size of kernel corn), whole kernel corn, cream (use alpro or mimicreme if you re vegan)

rules for making sugar syrup, fudge is based on a sugar syrup , which is a solution of sugar in liquid. when making a sugar syrup, whether it is as simple as sugar and water or contains other ingredients, the rules remain the same., always stir sugar and liquid over low heat until the sugar has completely dissolved., if the mixture comes to the boil before all the sugar is dissolved, a crust of sugar crystals, which is hard to get rid of, will form around the edge of the pan., once the sugar has completely dissolved , allow the mixture to come to the boil, and do not stir the mixture, unless specifically instructed to in the recipe. stirring the boiling mixture will cause it to become cloudy and crystallised, which may or may not be desirable, depending on the recipe., using a sugar thermometer, boil the mixture for the full time, as specified in the recipe. because stoves vary so much, as do interpretations of high, medium or low heat, we have given a sugar thermometer reading as an exact gauge. the sugar thermometer should be fixed to the pan before the mixture comes to the boil, as handling the boiling liquid can be very hazardous., when the mercury reaches the temperature called for in the recipe , the fudge is ready. watch the mixture carefully towards the end of the cooking time, as it will burn quickly if left cooking too long., length of time the mixture cooks , and therefore the temperature it reaches in that given time, determines how the mixture will set. sugar thermometers are the simplest, most accurate way of determining when a syrup has reached the desired stage. when the thermometer reaches 115dc (240df), the mixture is at soft-ball stage., worry too much if you don tsp have a sugar thermometer , as fudge is fairly forgiving mixture, unlike hard sweets, for which a sugar thermometer is crucial., way to check for soft-ball stage is to drop a small amount of mixture into very cold water. when rolled between your thumb and index finger, it should form a soft ball., brushing down the sides of the pan with a wet pastry brush dissolves any crystals which have formed on the sides of the pan. it is a good idea to do this if the recipe says to, but don tsp allow to much water to drip into the pan, as this will slow down the cooking process and interfere with the given time., other equipment, heavy-based pans are best for making fudge. because it is a high sugar content, the mixture can catch and burn if the pan has a thin base, such as those on aluminum pans., use a long-handled wooden spoon if the mixture is to be stirred while still hot, as wood will not conduct heat., as soon as the mixture is ready, remove the pan from the heat , place it on a wooden board or heatproof trivet and allow to cool as directed. the pan will be very hot so, if it has a metal handle, use a thick cloth around the handle when moving it., beating the mixture, mixture may be beaten while still hot , or may be asked to wait until has cooled. beating thickens the mixture and causes it to lose its gloss. the recipe will indicate whether to use a wooden spoon or electric beaters - it is not a good idea to use electric beaters in a very hot mixture. there is usually a fine line between the mixture reaching the desired consistency and being too firm and dry to spread into the tin, so watch it carefully as you work., warning, take great care with every step of the procedure, as hot sugar syrup is very dangerous, and heat will transfer to any heat-conducting equipment it comes in contact with. keep children well away from the hot mixture., always use a long-handled wooden spoon for stirring., if you do get burnt , hold the afflicted area under cold water to wash off the syrup and then keep the burn immersed in cold water for about 10 minutes.

frozen steak-style french fries, garlic salt, seasoning salt, onion powder, grated sharp cheddar cheese, bacon, enough to make 1/2 cup once cooked, frying oil

jiffy cornbread mix (or use your own cornbread recipe to make a 9x13 pan of cornbread), eggs, milk, pepperidge farm herb stuffing, lean ground beef, pork sausage (i sometimes use the hot to give this added zing!), stalks celery, diced, onion, diced, bell pepper, diced, margarine, chicken broth, cream of chicken soup, poultry seasoning, salt , to taste, pepper , to taste

salt, eggs, warm (not hot) water, all-purpose flour, extra flour for rolling the dough, potatoes (i like to use red ), butter, softened, cream cheese, softened, onion, chopped and sauted until soft, salt and pepper to taste, onions + 4 tbsp. butter for the butter sauce (optional), butter, oil, chopped onions, lean groun beef, ground pork, salt, pepper, cold water, souerkraut, drained, head of cabbage, shredded, bacon, cooked , drained on paper towels and crumbled, onion, chopped, sugar, sour cream, salt and pepper to taste, onions, chopped +4 tbsp. butter for the onion butter sauce(optional), ricotta chesse, sugar (add more if you prefer them sweeter), egg yolks, melted butter, cooled, salt, sour cream, use your favourite fruit pie filling , like cheery, blueberry, etc., or make your own.

olive oil, canola oil, recommended, use whatever oil mixture makes sense to you , if you don tsp have 1 or the other, that s fine too), ice water, salt, whole wheat flour + 1/2 cup all purpose flour combined, olive oil or 1-3 tbsp. sauce, anything from enchilada sauce to the leftover tofu marinade from last night. you could throw something together with stock and spices or use meat marinade., veggies of your choice., here are some favorites of mine, broccoli , spinach, onion(a must), scallions, small diced tomatoes, asparagus, mushrooms, bell pepper, squash... needs to make about 2 cups or enough to fill shell., less healthy and more flavorful: would taste great with bacon, ham and cheese too. i d recommend stirring cheese in with the egg., eggs, milk , any kind of will work. even that awful powdered stuff will work just perfectly., decorations , it s all creative. you can use baby tomatoes to make a ring around the side, or cut a larger tomato into slices... use asparagus ends to make a sun shape in the center or onion ringlets. today i used baby spinach leaves around the edge.

i had input from several great friends who took their time to help in the search., on g, juels , tink, danadooley and magandab., cherylann from ez cooking, thanks to all for you time and help. jessica harlan a very busy person took time to research pans and sent me several emails, thank you for taking your time to help a stranger., magandab sent me a link on g for a pan at target and since i pass it often and by chance the day she sent her message on gr, i stopped and checked the pan made by calphalon., very heavy, straight sides so it would be easy to attach a candy thermometer and a glass lid with a dip lip with strainer capability., what an incredible pan for $60. why; i am able to put the butter and sugars into the pan and not worry about burning! i made toffee again last night and to really test it, set the temp 1 line about medium on the electric stove. i would stir about every 10 minutes and then do something else; well i was making a cheese cake while the toffee cooked. every time i checked, it was boiling up, stir and i could feel nothing sticking to the bottom and burning like my old copper bottom revere ware steel 3 quart pot., how great to not have to worry about the mixture burning. this is a 4 quart pot. just perfect for the amount of butter and sugar to boil and become a food that should be reserved for the gods., i placed a mat over the pot as it boiled as the cool air was affecting the rise in temperature. the notch in the side for pouring let me leave my bamboo spoon in pot, the thermometer clipped to the side. once the mix reached 285 i poured the mix into the pan and it was so cool to see how the very last bit slipped right out of the pan. this is a fantastic pot for making toffee and recommend without reservation the purchase of this pot by calphalon., double thanks to magandab for sending me to my perfect candy pan. eating my toffee makes see s toffee-ettes taste like dirt, this is the link magandab sent me, http://www.target.com/kitchen-essentials-calphalon-hard-anodized-straining/dp/b000jm34km/qid =1234998462/ref=br_1_4/192-4549105-5227516 ie=utf8&node=11082001&frombrowse=1&rh=&page=1

deep dish pie shells , refridgerated, unbaked, egg yolk, hot sausage, green onion, chopped, eggs, milk, nutmeg (fresh is best ), swiss cheese, grated, sharp cheddar cheese, grated, parmesan cheese, grated, paprika

flour or 2 cups pancake, egg, sugar, vanilla, water or milk, to make soupy but not to thin, cinnamon (optional) or 1/4 cup pecans (optional)

flour, baking powder, salt, vegetable oil, sugar, vanilla, egg , plus enough milk to make 1/3 cup, cream cheese, softened, vanilla, powdered sugar, water, sugar, orange juice, cornstarch, your choice mixed fruit

boneless pork loin chops (3/4 oz thick and 6 oz each), canola oil, onions, sliced, green pepper , cut into strips, yellow sweet pepper , cut into strips, condensed tomato soup, undiluted, water, creole seasoning (tony chachere s is the best or see note at bottom of recipe if you don tsp have any on hand), pepper, salt, hot cooked rice , for serving

silken tofu, mango pulp (to ensure the best flavour, make sure the fruit is very ripe), sugar syrup, orange, bananas, fresh raspberries or 500 g frozen raspberries, sugar (optional)

cumin seed, mustard seeds, oil, green chili, washed,ends trimmed and finely chopped, onions, peeled,washed and finely chopped, fresh ginger, peeled,washed and finely chopped, garlic, peeled,washed and finely chopped, tomatoes, peeled,washed and finely chopped, coriander powder, turmeric powder, red chili powder (use a little less than 1/2 tsp.), fresh curry leaves, washed and torn, water (this is added for cooking the tomatoes), water (to boil whole green moong dal), salt, salt, water (to make gravy for the lentils this is added at the end), whole green lentils, cleaned,washed ,soaked in water for 30 minutes and drained (whole green moong dal)

flake pie crusts can be used for main course dishes or, by adding the optional sugar, for sweet fillings and tart shells. they contain the same ingredients as other pie crusts, but it s the way the shortening is incorporated into the flour that gives these crusts theirs name and characteristics., when you break a medium flake pie crust with your fingers, it separates into flakes rather than breaking clean. a crust that breaks clean is made with short flake pastry. to make a crust short, the ingredients are put together a little differently. short crusts are equally good and used just about as universally.

bananas, peeled and cut into chunks, pineapple chunks, drained, red apples, cored and cut into bite-sized pieces, granny smith apples, cored and cut into bite-sized pieces, kiwi fruit, peeled and cut into chunks, oranges - peeled , segmented, and cut into bite-sized pieces, tangerines, peeled and segmented, mayonnaise (such as hellmann s or best foods), maraschino cherries, drained and juice reserved, chopped walnuts , or to taste, chopped celery, or more to taste, sweetened flaked coconut, or more to taste