46353 conserve fleurs oranges roses orange rose Recipes

sugar, lime slices, ice cube, tequila, grand marnier (or other orange liqueur), fresh lime juice, rose water

cold rose wine, green apple, thinly sliced, orange, halved and thinly sliced, fresh raspberries, simple syrup , to taste, ice cubes, fresh mint leaves, for garnish, club soda, cold , optional

leaves fresh basil, rose petals (or 2 tbsp rose water), olive oil, salt and pepper (to taste), lemon juice (to taste), sugar, raspberry vinegar

fresh peaches, fresh lemon juice , reserve 1 tsp, sugar, corn syrup, water, fresh pink rose petals or 8 cups red rose petals, cleaned

oranges, peeled ,segmented or sliced, pitted dates, quartered, almonds, toasted, rose water, mint leaf (to garnish ) (optional)

sugar, alcohol, rose wine, orange, lemon, grapefruit, cinnamon stick

walnuts, lightly toasted and roughly ground in a food processor or blender, ground cinnamon, granulated sugar, phyllo pastry, unsalted butter, melted, water, sugar, honey, lemon , zested, rose water, orange blossom water, this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

valencia or navel oranges, lemon, sugar, kosher salt, sparkling rose or sparkling white wine

rose wine, triple sec, frozen pink lemonade concentrate, orange, thinly sliced, lime, thinly sliced, lemon, thinly sliced

your favorite rose wine, sparkling water or club soda, granulated sugar, fresh raspberries, diced strawberries, diced nectarines or peaches, blood oranges or navel/seville oranges, juiced, lemon, juiced

rose 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)

food 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 )

gently 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, optional

recipes 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 leaves

orange juice, rose wine, shallots, chopped, raisins, butter, parsley, chopped

cornstarch, unflavoured gelatin powder, water, sugar, salt, white (or light) corn syrup, egg whites, rose water, orange extract (not oil)

oranges (preferably temples), peels only, torn into 3- to 4-inch-long strips, white pith removed with a small knife, lemongrass , bottom half cut off and frozen for another use, spearmint (about 6 oz), leaves removed, dried rose hips