5515 healthy yummy rose Recipes

plain low-fat yogurt, pumpkin puree, vanilla extract, honey, pumpkin pie spice

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

water, sugar, rose water, limes, sliced, mint leaf, soda water, ice cube, rose petal (to garnish )

rose hips, water, rhubarb, diced, salt, sugar, lemon rind, grated

karara sugar (this is a form of sugar available in the market in the sugar section), rose water, cashews, chopped, plain pistachios, chopped, almonds, peeled and chopped, cardamom powder, khoya (solid dry milk), saffron, to garnish, chopped unsalted pistachios, to garnish, edible silver foil, to garnish (warq)

uncooked brown rice, water, black beans, pinto beans, whole kernel corn, rotel, flour tortillas (whole wheat if you want to be healthy!), shredded monterey jack pepper cheese

black beans, tomatoes, chopped, onion, finely chopped, garlic cloves, finely chopped, fresh cilantro, olive oil, ground cumin, lime juice, salt and pepper

ripe bananas (or 3 large bananas), rice syrup (or honey, substituted for 1 cup sugar), pureed carrot (substituted for 1/4 cup veg. oil), vanilla extract, baking soda, whole wheat flour (substituted for 2 1/2 cups white flour), oats, fresh blueberries (or frozen )

whole wheat pastry flour, wheat germ, ground flax seeds, cinnamon, nutmeg, baking powder, baking soda, salt, toasted pecans (optional), unsweetened applesauce, maple syrup, vanilla, very ripe banana, mashed, water

soya margarine, demerara sugar, egg white (lightly beaten ), ripe mashed banana, vanilla, whole wheat flour, baking powder, baking soda, salt, plain yogurt

potatoes (as many as preferred), olive oil, salt, pepper, garlic salt, cayenne powder, basil leaves

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