34 cut outs rolled sugar Recipes

chopped onion, garlic clove, minced, dried hot red pepper flakes, vegetable oil, water, creamy peanut butter, hoisin sauce, tomato paste, sugar, bean thread noodles (cellophane noodles), seasoned rice vinegar, rice-paper rounds, plus additional in case some tear, red-leaf lettuce leaves , ribs cut out and discarded and leaves halved, fresh mint leaves, fresh basil leaves (preferably thai), sliced napa cabbage, fresh cilantro leaves, coarsely shredded carrot (1 medium)

cellophane noodle, seasoned rice vinegar, rice paper , rounds plus additional in case some tear, leaves red-leaf lettuce , ribs cut out and discarded and leaves halved, fresh mint leaves, fresh basil leaf (preferably thai), sliced napa cabbage, fresh cilantro leaves, coarsely shredded carrot (about 1 medium), chopped onions, garlic clove, minced, hot red pepper flakes, vegetable oil, water, creamy peanut butter, hoisin sauce, tomato paste, sugar

all-purpose flour (spooned and leveled), plus more for rolling and cutting out dough, white sugar, salt, vegetable shortening, chilled, butter, ice water, dried great northern beans , soaked overnight, dry garbanzo beans , soaked overnight, dry navy beans , soaked overnight, dry black beans , soaked overnight, dried black-eyed peas , soaked overnight, dry mixed lentils , soaked overnight, dried pinto beans , soaked overnight, dry kidney beans , soaked overnight, olive oil, prepared hummus, ground nutmeg, ground ginger, ground cinnamon, ground allspice, cream of tartar, vanilla extract

sushi rice, water, rice vinegar, sugar, sheets nori, avocado, sliced, carrot, sliced, green onion, sliced, firm tofu, fried,cut into rectangle cubes, vegan cream cheese (optional), black sesame seed (for inside out rolls), soy sauce, for dipping, pickled ginger, wasabi, water , with a, vinegar , to keep the rice from sticking to your hands

this recipeis from an old gourmet magazine in 1997 and it s fantastic, all-purpose flour, sugar, salt, cold unsalted butter, cut into bits, cream cheese, cut into bits, egg yolk, vanilla, filling (apricot or cherry jam, ready made poppy seed or prune filling), in a bowl, with a pastry blender, or food processor, blend or pulse flour, sugar and salt to combine and add butter and cream cheese, blending or pulsing until mixture resembles coarse crumbs., in a small bowl, stir together yolk and vanilla and add to flour mixture, blending or pulsing just until mixture begins to come together (do not overmix). gather dough into a ball and flatten into a disk. chill dough, wrapped in plastic wrap, at least 1 hour and up to 2 days., preheat oven to 375. divide the dough in half. on a lightly floured cool surface, knead half the dough (keeping other half wrapped and chilled) 2 or 3 times to make it less crumbly. roll out dough 1/4-inch thick, and with a 3-inch cutter, cut out as many rounds as possible. transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart. reroll scraps and cut out more rounds. put 1 tsp filling in centre of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed. (pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking the filling as they bake.), bake hamantashen in middle of oven 20 minutes , or until pale golden. cool hamantashen on baking sheet 5 minutes and transfer to racks to cool completely. make more hamantashen with remaining dough and filling in same manner. hamantashen keep in an airtight container at room temperature for 5 days. makes 2 dozen., margarine or butter, softened, sugar, egg, orange juice concentrate, vanilla, salt, up to 1 tbsp. of water, cherry pie filling , slightly drained of the gooey syrup, breadcrumbs, flour, powdered sugar for garnish, in the bowl of an electric mixer , cream together the margarine or butter and sugar. add the egg, orange juice concentrate and vanilla. beat to combine. add in the flour and salt., beat in the water a few drops at a time until dough starts to come away from sides of bowl (you can do this in a food processor). place the dough on wax paper and push it into a flat disk. place another sheet of wax paper on top and wrap the dough in foil. refrigerate for at least 2 hours or as long as overnight., at baking time , preheat oven to 350. in a bowl, combine the slightly drained cherry pie filling and bread crumbs. mix to combine., on a floured surface , roll out the dough until it s about 1/4-inch thick. using a round cookie cutter, cut out circles. spoon 2 to 3 cherries and a little bit of filling onto the dough circles and form into triangles. place on a cookie sheet lined with baking paper. bake for 12-15 minutes or until just starting to turn pale golden. remove from oven and cool on rack. when cool, dust with powdered sugar and serve. makes 2 to 3 dozen depending on the size circle you cut out., margarine or butter, sugar, egg, vanilla, flour, cocoa, baking powder, baking soda, salt, raspberry preserves, grease 2 cookie sheets. in an electric mixer , combine the margarine, sugar, egg and vanilla and beat until fluffy., in another bowl, combine the cocoa , flour, baking powder, baking soda and salt. mix to combine and then add to the margarine mixture. do not over mix. divide dough in half and chill for 1 hour., submitted by rozie schwartzman who got it from a blog she can tsp remember .

all-purpose flour, plus more for rolling out dough, whole-wheat flour, baking powder, sugar, salt, chilled unsalted butter, cut into small pieces, style, reduced-fat cream cheese, very cold water, fresh lemon juice, peeled apples (a mix of gala and granny smith), cored and cut into 1/2-inch-thick wedges, granulated sugar, brown sugar, all-purpose flour, vanilla extract, fresh lemon juice, cinnamon, freshly ground nutmeg, egg white, lightly beaten, vanilla low-fat ice cream

butter, at room temperature, granulated sugar, sugar, egg substitute , like egg beaters, vanilla extract, butter flavor extract, all-purpose flour, baking powder, salt

makes 3-4 dozen cookies, decorations (your choice ) granulated sugar, colored sugar crystals, frosting, candies, chips, nuts, raisins, decorating gel, granulated sugar, butter flavor crisco, eggs, light corn syrup, vanilla, all-purpose flour (plus 4 tbsp), divided, baking powder, baking soda, salt, combine sugar and shortening in large bowl. beat at medium speed of electric mixer until well blended. add eggs, syrup, and vanilla. beat until well blended and fluffy., combine 3 cups flour , baking powder, baking soda, and salt. add gradually to creamed mixture at low speed. mix until well blended., divide dough into 4 quarters. wrap each quarter of dough with plastic wrap. refrigerate at least 1 hour. keep refrigerated until ready to use., heat oven to 375of. place sheets of foil on countertop for cooling cookies., spread 1 tbsp or more of flour on large sheet of waxed paper. place 1 quarter of dough on floured paper. flatten slightly with hands. turn dough over and cover with another large sheet of waxed paper. roll dough to 1/4-inch thickness. remove top sheet of waxed paper. cut out with floured heart-shaped cutter., transfer to ungreased baking sheet with large pancake turner. place 2 inches apart on ungreased baking sheet. roll out remaining dough., sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost or decorate when cooled., bake 1 baking sheet at a time at 375of for 5 to 9 minutes, depending on the size of your cookies (bake smaller, thinner cookies closer to 5 minutes; larger cookies closer to 9 minutes)., do not overbake. cool 2 minutes on baking sheet. remove cookies to foil to cool completely, then frost and decorate if desired.

store-bought sugar cookie dough rolls, bubblegum extract, all-purpose flour, plus more for dusting, wooden cookie sticks, sugar, various colors, water, star-shaped dragees, chocolate candy sprinkles, sanding sugar, special equipment : 5-inch bunny-shaped cookie cutter

butter, brown sugar (or a little less), egg, vanilla, salt, baking powder, cinnamon, ginger, rolled oats, whole wheat flour, all-purpose flour, cinnamon sugar (optional)

cream cheese, egg yolks, sugar, orange flower water, frozen puff pastry, thawed but refrigerated, egg yolk beaten with 1 tsp cold water, for glazing, in a small mixing bowl, beat the cream cheese with an electric mixer until very smooth and creamy. add the egg yolks, 1/3 cup of the sugar and the orange flower water and beat until smooth and thoroughly combined, about 3 minutes. transfer the cream cheese mixture to the refrigerator and chill for at least 30 minutes., on a lightly floured surface roll each puff pastry sheet slightly so that they measure 12-inches square. using a pastry cutter or the rim of a small bowl or dish as a guide, use the tip of a sharp knife to cut out 4 (5 to 5 1/2-inch) circles from each sheet of puff pastry. using a dry pastry brush, lightly brush both sides of each pastry circle to remove any excess flour. transfer the 8 pastry circles to a baking sheet and refrigerate for 15 minutes.

rolled out pie crust, 1/4 thick, granny smith apples, peeled, cored and cut into 1/2, fresh lemon juice, sugar, butter

frisee, best-quality olive oil , or walnut oil, best-quality champagne vinegar, kosher salt and fresh ground black pepper, unbleached flour, plus extra for rolling out pastry (i usually use whole-wheat flour or half whole-wheat and half unbleached), salt , optional, sugar , optional, cold butter, cut into bits (butter works also, but changes the flavor and texture of the crust), ice water, sized , ripe but firm tomatoes, thinly sliced, mozzarella ( skim milk cheese is fine or 3/4 lb and 1/4 lb parmesan or romano), thinly sliced or grated, dijon mustard, minced garlic, dried basil, dried oregano, olive oil

cinnamon crunch, all-purpose flour, quick-cooking rolled oats, light muscovado sugar, ground cinnamon, unsalted butter, cut into small cubes, cold, graham cracker crumbs, unsalted butter, melted, ground cinnamon, egg, lightly beaten, eggs, egg yolks, dark muscovado sugar, granulated sugar, molasses, canned pumpkin puree, ground cinnamon, plus more for the top, ground ginger, ground nutmeg, fine salt, heavy cream, whole milk, vanilla bean , split lengthwise, seeds scraped out and reserved, or 2 tsp pure vanilla extract, unsalted butter, melted, bourbon-maple whipped cream (recipe follows), for serving, bourbon-maple whipped cream, heavy cream, very cold, vanilla bean , split lengthwise, seeds scraped out and reserved, grade b maple syrup, bourbon

maple pecan sticky buns, melted butter, maple syrup, brown sugar, chopped pecans, thawed bread dough or fresh made bread dough, butter, softened, sugar, cinnamon, pour melted butter into the bottom of a 13-by-9-inch baking pan. drizzle evenly with maple syrup, then sprinkle with brown sugar and pecans; set aside. roll out dough into a 12-by-16-inch rectangle. spread softened butter over the surface. stir together sugar and cinnamon and sprinkle over butter. roll up dough (starting with the short side) and pinch seams to seal. cut dough into 9 slices and place in prepared pan. cover and let stand in a warm place for 45 minutes to 1 hour or until doubled in size. preheat oven to 350f. bake for 20 to 25 minutes. let stand for 5 minutes, then invert rolls onto a serving platter., makes 9 rolls

all-purpose flour, quick-cooking rolled oats, light muscovado sugar, ground cinnamon, unsalted butter, cut into small cubes, cold, graham cracker crumbs, unsalted butter, melted (1 stick), ground cinnamon, egg, lightly beaten, eggs, egg yolks, dark muscovado sugar, granulated sugar, molasses, canned pumpkin puree, ground cinnamon, plus more for the top, ground ginger, ground nutmeg, fine salt, heavy cream, whole milk, pure vanilla extract or 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved, unsalted butter, melted, heavy cream, very cold, vanilla bean , split lengthwise, seeds scraped out and reserved, grade b maple syrup, bourbon , to taste

this is the most logical progression to make this cake., prepare all pans and equipment. 1) line the jelly roll pan. 2) have the 8 springform pan ready. 3)have the cake circle ready or cut 1 out of heavy cardboard and cover in foil., make coffee rum syrup . 1)give the syrup time to cool completely before adding rum and vanilla., make chocolate almond shortbread . 1) allow the shortbread to cool completely., make cocoa sponge cake . 1) cake cools quickly. 2) fresh cake is easier to roll., make ganache filling . 1)by the time this is cool enough to use, the cake should be cool., make coffee rum buttercream ., make glaze . 1) do not make the glaze until the second layer of buttercream has been added and cake is back in the refrigerator., cocoa sponge cake, eggs, sugar, canola oil, vanilla, cocoa powder, ganache filling, dark chocolate, chopped, heavy cream, vanilla, chocolate almond shortbread, sliced almonds, powdered sugar, all-purpose flour, cocoa powder, butter, chilled 1/2 cubes, salt, vanilla, almond extract, coffee rum syrup, water, sugar, instant coffee, dark rum, vanilla, coffee rum buttercream, dark rum, instant coffee powder, vanilla, light brown sugar, water, butter, softened, egg whites, glaze, dark chocolate, chopped, heavy cream, corn syrup, dark rum, vanilla

all-purpose flour , plus additional for rolling out dough, baking soda, pumpkin pie spice, fine salt, unsalted butter, slightly softened, granulated sugar, light brown sugar, egg, pure vanilla extract, hard candies, try yellow, red , black, (jolly ranchers preferred), water, egg white powder, orange extract, sugar, empty metal tuna fish can, (about 6 oz) for cutting cookies (see cooks note), lollipop sticks, available in craft or bakers supply stores