12 line toast Recipes

toasted pecans, heavy cream, granulated sugar, light corn syrup, vanilla extract, unsalted butter, in pieces, salt, black licorice strands , cut into 2-inch pieces, semisweet chocolate, chopped, milk chocolate, chopped, chocolate curls or jimmies, optional, line 2 baking sheets with waxed paper and lightly spray with, mound 30 small clusters of pecans , about 3 or 4 pecans each, spaced a, couple inches apart on the pan ., make caramel : warm the cream over low heat and keep warm while you, cook the sugar ., put the sugar and corn syrup and in a deep, heavy-bottomed large, saucepan ., cook over medium heat, stirring occasionally until the sugar, dissolves ., stop stirring , raise heat to medium-high, and simmer until the sugar, reaches the hard crack stage , or 305 degrees f on a candy, thermometer , about 7 minutes., whisk the butter and salt into the sugar mixture., gradually pour in the cream and vanilla taking care since the mixture, will bubble up ., reduce the heat to medium and continue to cook, stirring, occasionally , until the sugar reaches soft ball stage, 240 degrees f, on the thermometer , about 5 minutes more., immediately remove from the heat and cool for a minute., ladle a couple tbsp of warm caramel over some of the nut, clusters , to make the spider bodies., then press 6 pieces of licorice into the warm caramel to make the, legs ., repeat with the remaining caramel and licorice., helpful to have an extra hand here, since the caramel can set, quickly ., if caramel hardens, warm over very low heat . ), let spiders cool 15 minutes ., meanwhile , put the chocolates in a medium heatproof bowl., bring a saucepan filled with 1-inch or so of water to a very slow, simmer; set the bowl over , but not touching, the water., stir the chocolate occasionally until melted and smooth ., alternatively , put the chocolate in a medium microwave-safe bowl., melt at 50 percent power in the microwave until soft , about 1 minute., stir , and continue heat until completely melted, 2 to 3 minutes, spoon about 1 tbsp of melted chocolate on top of each spider ., sprinkle with jimmies or chocolate curls, if desired., let cool until firm .

nonstick cooking spray, for lining the tray, sugar, butter, light corn syrup, baking soda, coarse sea salt (use less if you re using salted butter), raw unroasted pepitas (they toast in the syrup)

bread, egg (well beaten ), light cream, sugar, salt, oil for deep frying (yes, this is deep fried french toast)

carrots, peeled and grated, self-raising flour, mixed spice, cinnamon, bicarbonate of soda, dark brown sugar, eggs, sunflower oil, orange , zest of, grated, sultanas, desiccated coconut, pecan nuts, toasted and chopped, orange , juice of, lemon juice, dark brown sugar, betty crocker butter vanilla frosting, cake tins lined with baking parchment paper

heaping 3/4 cup sugar, scant 1/2 cup egg whites (from about 3 eggs), sweetened shredded or flaked coconut, whole blanched almonds (optional), semisweet chocolate, cookie sheets , well greased, or lined with parchment paper or lined with nonstick baking mats), or nonstick : 1 for baking and 1 for dipping

cooked chicken, diced (3/4 inch cubes ), sliced celery, chopped green onion, salt, lemon juice, mandarin oranges, drained, approx) can pineapple chunks, drained, toasted slivered almonds, mayonnaise, grated lemon peel, salad greens (your choice ) to line serving bowl

swordfish, remove the skin and any dark flesh , or blood line, cut into 1-inch chunks, dry bread crumbs, egg, beaten, grated parmesan cheese, toasted pine nuts, chopped basil, flour for dredging, olive oil, rich and chunky tomato sauce, salt and pepper

frozen butternut squash puree, rigatoni with lines, kosher salt, evoo, bulk sweet italian sausage, garlic, finely chopped, onion, finely chopped, chopped fresh thyme, white wine, butter, flour, milk, freshly ground black pepper, freshly grated nutmeg, sharp yellow cheddar, shredded pecorino romano cheese, flat leaf parsley, chopped, fennel and celery slaw, for serving, recipe follows, honey, white balsamic vinegar, grated shallot, juice of 1 lemon, evoo, coarsely chopped parsley tops, ribs celery and leafy tops, very thinly sliced, fennel, very thinly sliced , plus a handful of fronds, chopped, kosher salt and freshly ground pepper, toasted pistachios or walnuts, chopped, to garnish

extra-virgin olive oil , eyeball it, cracked garlic, arugula, stems removed, walnut pieces or 2/3 cup halves, toasted, ground or grated nutmeg, salt and pepper, grated parmigiano-reggiano, penne rigate (with lines) pasta, fresh green beans, cut into thirds

extra-virgin olive oil , eyeball it, cracked garlic, arugula, stems removed, walnut pieces or 2/3 cup halves, toasted, ground or grated nutmeg, salt and pepper, grated parmigiano-reggiano, penne rigate (with lines) pasta, fresh green beans, cut into thirds