316 cherries currants Recipes

semisweet chocolate morsels, butterscotch chips (3/4 of a 12-oz bag), sweetened condensed milk, vanilla extract, walnut halves, currants (a couple of handfuls) (optional), candied red cherries, for garnish, green glazed cherries, for garnish

sugar, cold black coffee, shortening, salt, baking soda, baking powder, flour, vanilla extract (your choice ) or 1 tsp brandy extract (your choice) or 1 tsp cherry extract (your choice), raisins or currants or pineapple or cherries or nuts or candied peel or cranberries or diced apple

raisins, dried currants, diced candies mixed fruit peel, candied cherries, quartered, grated orange zest, all-purpose flour, butter, softened, white sugar, eggs, all-purpose flour, baking powder, ground almonds, whole almonds, corn syrup

red currants (or white ), raspberries, sour cherry, sugar, see below

old fashioned oats (not quick cooking ), sliced almonds, shredded coconut (preferable unsweetened), unsalted pepitas or 1/4 cup shelled sunflower seeds, pure maple syrup, canola oil, kosher salt, dried fruit (such as cherries, cranberries, raisins, or currants)

butter softened, sugar, eggs, beaten, milk, vanilla extract, lemon zest, cake flour, baing powder, salt, currants or chopped apricots, glazed cherries

butter, cubed, plus extra for greasing, flour, caster sugar, creme fraiche or 250 ml cream, strawberries, cherries, red currants, raspberries, blackberries, runny honey, lemon juice

basket of small tomatoes: cherry, red or golden currant tomatoes, yellow pear, shallot, finely diced, salt and freshly ground pepper, to taste, extra-virgin olive oil, chopped marjoram or torn basil leaves, few drops balsamic vinegar , to taste

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

fresh orange juice, fresh orange juice, white sugar, jack daniels whiskey (or use another brand whiskey), golden raisin, dark raisin, canned pineapple tidbits, well drained, currants, fresh orange juice, butter, softened, white sugar, vanilla, eggs, flour, baking powder, salt, grated orange zest, lemon extract or 3 tsp grated lemon zest, candied green cherries, well packed (sliced in half or chopped ), candied red cherries, well packed (sliced in half or chopped )

butter or 1/2 lb margarine, light brown sugar, lemon extract, eggs, molasses, peeled apples (cut into slices and cooked until soft in the microwave), flour, baking powder, cinnamon, allspice, nutmeg, salt, pecans (chopped ), walnut halves, currants, dark raisin, golden raisin, dried sweetened cranberries, dried apricot (roughly chopped ), candied pineapple, candied red cherries, pecans, walnuts, candied cherry

tart red cherries, pitted, red gooseberries , topped and tailed, red currants, stemmed, raspberries, sugar

butter, sugar, eggs, flour , sifted, salt, cinnamon, nutmeg, black pepper, allspice, candied cherries, candied pineapple, mixed candied fruit, raisins (half currants, if desired), walnuts, chopped, sherry or brandy (i always use brandy

butter, softened, plus extra for greasing, plain flour , plus a little extra, freshly grated nutmeg, ground cinnamon, unwaxed lemon , juice and zest of, glace cherries, halved, chopped mixed candied peel, sultanas, raisins, currants, golden caster sugar (superfine sugar), eggs, lightly beaten and brought to room temperature, milk, icing sugar , to dust (confectioner s sugar), almond paste (marzipan), almond paste, apricot jam, warmed, fresh african violets

golden raisins, raisins, currants, candied red cherries, chopped, candied mixed fruit, finely chopped, ground almonds, butter or margarine, softened, sugar, grated rind of 2 lemons, eggs, all-purpose flour, baking powder, sherry, blanched almonds

sultanas, prunes, glace cherries, mixed peel or 50 g orange rind, only, currants, fresh dates (must be fresh), raisins, water, white sugar, brown sugar, lightly packed, butter, bicarbonate of soda, eggs, plain flour, self raising flour, mixed spice, cinnamon, dark rum

water, barley, raisins, currants, vinegar, wild cherry gelatin

golden raisins, dried currants, dried cherries, dried apricots, chopped, walnuts, chopped, zest of 1 lemon, brandy, butter, brown sugar, eggs, all-purpose flour, salt, baking powder, ground cinnamon, allspice, freshly ground nutmeg, orange juice, brandy