539 glass cutouts Recipes

prepared lemon curd or 1 can of lemon pie filling, cool whip or 2 cups freshly whipped heavy cream, prepared angelfood cake or 1/2 vanilla or butter lb cake. you can make a plain white or yellow cake and use half of that as well., toppings: crushed lemon-flavored hard candies , chopped lemon cookies or the fresh zest of 1 ripe lemon, four martini glasses or tall and wide wine glasses with stems

glasses of self rising flour, sugar, orange juice, glasses of extra virgin olive oil, teaspoonful of cinnamon and ground cloves, teaspoonful of soda, brandy, spoonfuls of baking powder, orange zest, syrup, glasses of sugar, glasses of honey, glasses of water, orange peel, glasses of pounded walnuts, cinnamon, spoonful sesame seeds

in the past , jellies and creams were often the crowning glories of the table., robert may in his accomplisht cook (london: 1660) tells us to mould jellies in scallops and other kinds of sea shells., a rosewater flavoured spanish pap or steeple cream, moulded from leach in a wine glass and garnished with pinenuts. this was a popular dish in the seventeenth and eighteenth centuries. some recipes supplemented the isinglass with ivory shavings for a firm set., a salver of eighteenth century jelly glasses filled with ribbon jelly and jaunmange in the centre. this was the most common way of serving jellies in the eighteenth century. jaunmange was a flummery coloured yellow with egg yolks., a restorative jelly was once made from shavings of the soft velvet antlers of young male deer (harts). this material was processed by hanging the antlers up to dry, removing the skin and grating them. the resolting hartshorn was once an important grocer s item. opposite is a seventeenth recipe for hartshorn jelly, which was more of a medicinal preparation rather than a food item., a gilded leche or leach. this rosewater flavoured jelly was served at henry viii s garter feast at windsor in 1520 , appearing in both the first and second course. it continued to be a favourite dish at other garter feasts until the seventeenth century. leach was closely related to ribband jelly , a jelly moulded in multi-coloured layers, also popular in the early modern period.., snippits from the website )

butter, softened, white sugar, eggs, vanilla extract, all-purpose flour, baking powder, heavy whipping cream, colored sugar for decoration

butter, softened, brown sugar, molasses, eggs, all-purpose flour, divided, baking soda, salt, ground allspice, ground cinnamon, ground ginger, sugar, cream of tartar, egg whites

butter, cream cheese, white sugar, egg yolk, all-purpose flour, vanilla extract

shortening, sugar, salt, eggs, all-purpose flour, baking powder, milk, vanilla extract

butter, softened, white sugar, molasses, egg, all-purpose flour, ground cinnamon, ground ginger, ground cardamom, baking soda, orange juice, orange zest

shortening, sugar substitute with aspartame (such as equal packets), egg, cake flour, salt, baking powder, skim milk, water, vanilla extract

butter, sugar, eggs, lemon extract, vanilla extract, flour, salt, baking soda, oatmeal

shortening, all-purpose flour, white sugar, molasses, egg, distilled white vinegar, baking powder, ground ginger, baking soda, ground cinnamon

butter, white sugar, milk, eggs, vanilla extract, salt, baking soda, all-purpose flour

unbleached all-purpose flour, baking powder, salt, unsalted butter, at room temperature, granulated sugar, eggs, at room temperature, vanilla, egg white, salt, a few drops of vegetable oil, up to 1 lb of confectioners sugar, cream, if using egg whites : 3 large egg whites at room temperature and 1/2 tsp cream of tartar, if using meringue powder : 3 tbsp meringue powder and 6 tbsp warm water, sugar, drops of glycerin

all purpose flour, baking powder, salt, unsalted butter, room temperature, sugar, egg, sour cream, vanilla extract, sugar, more) sifted powdered sugar (sifted, then measured), more) whole milk, vanilla extract, colored sugar crystals , sprinkles, and/or decors, food-safe colored markers (such as foodoodler pens; see note*)

ingredients for basic butter cookies, decorating icing (optional), ing in various colors (optional), garnish: edible glitter and nonpareils (see cooks note, below)

framboise, plus more for dipping glasses, vanilla sugar or granulated sugar, for dipping glasses, fresh raspberries, for garnish, good champagne

shortening, white sugar, eggs, sour milk, vanilla extract, baking soda, baking powder, ground nutmeg, salt, all-purpose flour

unsalted butter or solid vegetable shortening,room temperature, sugar, egg, fresh lemon juice, grated lemon peel, vanilla extract, all purpose flour, baking powder, salt, powdered sugar, more) milk, fresh lemon juice