3195 gotta second bowl con Recipes

x 40cm chocolate fudge cake, chocolate ganache, roasted hazelnuts, butter cream, powder sugar, boiling water, m & s, arsh allow and colored candies for decorating.

cream cheese, condensed milk, juice of 4 limes, shortbread or vanilla wafers

dozen, all-purpose flour, sugar, baking powder, soft butter or margarine, egg 1 tsp vanilla, red jelly or jam

butter, room temperature (no subs), sugar, eggs, room temperature, lemon zest, all-purpose flour, pastry flour, baking powder (use a semi-heaping tablespoon!), salt, buttermilk, room temperature (just warm in the microwave for about 50-60 seconds), frozen raspberries, frozen blueberries, frozen blackberrie, all-purpose flour, glaze, fresh lemon juice, sugar

unsalted butter, celery ribs with the leaves, chopped, garlic chopped, fat leeks , sliced in half moons, white and pale green part only, a decent white wine (sauvignon blanc), bottled clam juice and 1 cup of water or if you are fortunate, good fish stock, tarragon leaves, crumbled thyme leaves, fennel seed (toasted in a dry pan for 20 seconds), generous pinches of sea salt, crushed red pepper flakes, tiny red potatoes , or fingerlings, scrubbed and cut in chunks, heavy cream, crumbled saffron, chopped fresh parsley for garnish, cod or haddock fillets, cut in large chunks

miss grace lemon cake, use 1 packaged white or yellow cake mix with pudding in the mix, eggs, sour cream, frozen lemonade, thawed ., make icing while cake is cooling by, pouring 3 cups powdered sugar into a blender container., add, pure lemon extract, soft butter, warm milk ., cover container and blend for 30 to 45 seconds or until smooth. transfer cooled cake onto, plate and drizzle with blender icing., this recipe is also nice when made into small 3 to 4 inch bundt cakes. if making smaller cakes, be sure to decrease the baking time to about 17 minutes.

mushrooms, butter, salt and freshly ground black pepper to taste, cubed baked ham (do not use honey type hams here), all purpose flour, chicken stock, dry madeira or spanish sherry(ok here i just use any sherry), heavy or whipping cream, cream cheese pastry, butter, at room temp ., cream cheese, at room temp (use microwave for ease and heat a few seconds), all purpose flour, i do add a pinch of salt here !)

cake, sugar, fruit cocktail, flour, salt, soda, eggs, first topping, brown sugar, coconut, second topping, chopped pecans, coconut, evaporated milk, sugar, butter or margarine, boil together for 10 minutes.

butter, melted, sliced peaches in heavy syrup, yellow cake mix with pudding in the mix, ground nutmeg , to taste, butter , melted (yes, a second stick)

chocolate cake mix, first icing, sugar, evaporated milk, marshmallows, coconut, second icing, sugar, evaporated milk, unsalted butter, marshmallows, chopped pecans

softened butter, heaping tbsp.unsweetened cocoa, heaping tbsp.powdered sugar, capfuls imitation vanilla

pastry, sugar, corn starch, salt, sour cherries, dried cherries, almond extract, prepare pastry ., prepare filling : in 3-quart saucepan combine 1/2 cup sugar, the cornstarch, and salt. drain liquid from canned cherries into the saucepan; set cherries aside. stir cherry liquid into sugar mixture until no lumps remain. heat mixture to boiling over medium heat, stirring frequently; continue cooking 1 minute until mixture is clear. stir in reserved cherries, the dried cherries, almond extract, and food coloring, if desired; set aside., heat oven to 400 degrees f. between 2 sheets of floured waxed paper, roll out 1 ball of pastry into an 11-inch round. remove top sheet of paper and invert pastry into 9-inch pie plate, letting excess extend over edge. remove remaining sheet of waxed paper. spoon cherry filling into pastry-lined plate., between sheets of floured waxed paper , roll out remaining pastry to a 9-1/2- by 7-1/2-inch rectangle. remove top sheet of paper from pastry. with fluted pastry wheel or knife, trim long edges to make them even, then cut rectangle lengthwise into fourteen 1/2-inch wide strips., make lattice crust , place 1 strip in center of pie and another at right angle to first strip. place 2 strips, 1 on each side of first strip, about 1/4-inch apart. place 2 more strips, 1 on each side of second strip. continue in this fashion, 2 strips at a time, moving toward edge of pie, until all strips have been used. trim off all strips extending more than 1 inch past rim of pie plate. lift edge of bottom crust over ends of strips. pinch together and flute edge. sprinkle remaining 1 tsp of sugar onto pastry strips. place pie on rimmed baking sheet., bake pie 35 to 40 minutes or until pastry is golden brown and the filling bubbles. cool pie on wire rack 15 to 20 minutes before cutting.

keebler pecan or regular sandies shortbread cookies(about 24 cookies), canister store bought chocolate fudge frosting (betty crocker or pillsbury), pecans, if you want to be fancy you can always melt some chocolate or caramel and drizzle over the top

cookies (polish bows) - chruscik, egg yolks, tb sour cream, tb rum, ts vanilla, confectioners sugar, flour (sifted), ts baking powder, ts salt, tb sugar, oil for deep frying, beat the egg yolks with the sugar until well combined. add sour cream, rum and vanilla and mix until smooth. sift the flour, baking powder and salt and add it to egg yolk mixture, a little at a time. on a heavily floured surface knead the dough vigorously, punching and squeezing as much flour into it as it will take until the dough is no longer sticky (1/2 hour). separate dough into several portions and roll very thin. turn the dough and loosen often when rolling. the dough should look like parchment paper that you can see through. cut dough into strips approx. 1 1/2 inches wide, 4 inches long. make slit closer to 1 end and bring the longer end through the slit. heat oil to 375 degrees and fry quickly (only a few seconds) until golden not brown. turn only once. drain on paper towels. dust with confectioners sugar. makes 8 dozen.

apple filling, sugar, flour, cinnamon, nutmeg, lemon ,zest,grated, apples,peeled and sliced, butter, creme sauce, eggs,beaten, sugar, lemon juice, cream cheese,cut in pieces, sour cream, two pie crust, placed in pie plate ,the second crust with a cookie cutter cut out in the center.

apricot frozen puree, fruit of the forest (6 fruit mix), gelatin sheets (leaves silver -400), creme brulee powder, pistachio paste 2.5 lb tub, description, layered pistachio creme. first layer (bottom) apricot gelee, second layer (middle) fruits of the forest berry gelee and third layer (top) pistachio creme brulee, quantity, dishes (3 to 3.5 oz. of each gelee and 5 oz. creme brulee), first layer (bottom) apricot gelee: apricot puree (ps04329) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., second layer (middle) fruits of the forrest berry gelee: juice from thawed and strained berries (ps05249) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., third layer (top ) pistachio creme brulee: creme brulee base (ps00120) 250 g. 8.8 oz., whole milk 1.5 kg 53 oz., heavy cream 460 g. 16 oz., pistachio paste (ps30045) 350 g. 12.35 oz.

yellow cake mix , prepared as stated on box in 9 x 13 pan, ingredients to make cake as prepared on box, cream cheese, softened, powdered sugar, vanila, cool whip, second container of cool whip for topping (opt), strawberry jello , prepared as stated on box, sliced fresh or frozen strawberries, approx 3 cups sliced

virgin olive oil, garlic cloves..smashed/chopped, fresh sage leaves, chopped finely, fresh basil, chopped finely, stale or coarse french bread ,thinly sliced, salt and fresh ground pepper, beef broth...may use chicken broth for lighter taste, fresh peeled tomatoes, chopped or canned if desired, using fresh tomatoes from the garden , place them in hot water for 10-15 seconds to loosen skin, easier to peel with paring knife