27 glaze for balls and Recipes

  • Tarte Danoise
    butter, softened, castor sugar, eggs, flour, method and
    10 More
    butter, softened, castor sugar, eggs, flour, method, cream butter and sugar together until smooth. add eggs 1 at a time followed by flour. roll the dough into balls and wrap in a cling wrap. leave to chill in the refrigerator for 2 hours before rolling enough quantity to fit in a 20cm tart pan., sugar , divided into two equal parts, eggs, separated, ground almonds, butter, melted, pitted cherries, drained, powder sugar for dusting, apricot jam for glaze, chopped hazelnut
    35 min, 16 ingredients
  • Peach Cheese Pie
    butter, softened, castor sugar, eggs, flour, method and
    11 More
    butter, softened, castor sugar, eggs, flour, method, cream butter and sugar together until smooth. add eggs 1 at a time followed by flour. roll the dough into balls and wrap in a cling wrap. leave to chill in the refrigerator for 2 hours before rolling in the tart pan., cream cheese, softened, castor sugar, eggs, flour, zest and juice of 1 lemon, sour cream, peaches, drained, egg yolk to glaze, powder sugar for dusting
    30 min, 17 ingredients
  • Fall Bounty Fruit Pie Fall Bounty Fruit Pie
    ingredients topping and
    38 More
    ingredients topping, tub margarine (not light ) softened, brown sugar, flour, rolled oats, ground cinnamon, chopped walnuts, method topping, in a medium bowl, combine the margarine, brown sugar, flour, rolled oats, cinnamon and walnuts using a pastry blender until mixture resembles coarse meal; set aside., ingredients glaze, egg, milk, method glaze, in a small dish , whisk together the egg and milk to make a glaze; set aside., ingredients pie dough: (pate brisee ), flour, sugar, salt, unsalted butter, softened, canola oil, cold water, method pie dough, in a medium bowl, combine flour, sugar and salt with a pastry blender., blend in butter and oil until mixture resembles coarse meal., add 2tsp cold water and blend ; add more water, 1 t at a time until mixture holds together (do not over mix)., form dough into a ball ; flatten in to a disc shape., wrap in wax paper and chill, at least, 1 hour., on a lightly floured surface , roll out refrigerated dough to a 1/4-inch thickness circle, about 14 inches in diameter., drape dough over a 10-inch pie plate ; trim edges; set aside excess dough., crimp edges with a fork or your fingers., refrigerate pie plate for about 30 minutes (while assembling fruit filling)., ingredients fruit filling, fresh cranberries, fresh or frozen peeled, pitted peaches , cut into 1 slices, lemon juice, sugar, ground cinnamon, nutmeg, cornstarch
    1 hour , 39 ingredients
  • Currant-Glazed Ham Balls Currant-Glazed Ham Balls
    egg, beaten, bread, crumbled, dried cranberries, chopped and
    7 More
    egg, beaten, bread, crumbled, dried cranberries, chopped, chopped green onions, dried parsley flakes, pepper, ground fully cooked ham, ground beef, currant jelly, prepared mustard
    35 min, 10 ingredients
  • Pineapple sauce/glaze for hamloaf / ham balls - LANCASTER COUNTY Pineapple sauce/glaze for hamloaf / ham balls - LANCASTER COUNTY
    brown sugar, dry mustard, water, vinegar and
    1 More
    brown sugar, dry mustard, water, vinegar, crushed pineapple
    15 min, 5 ingredients




Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top