183 liquid sugar syrup Recipes
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habanero peppers, seeded and chopped and12 Morehabanero peppers, seeded and chopped, sliced peaches in heavy syrup, dark molasses, yellow mustard, light brown sugar, distilled white vinegar, salt, paprika, black pepper, ground cumin, ground coriander, ground ginger, ground allspice15 min, 13 ingredients
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ham (we use 1 semi-boneless, fully cooked half ) and5 Moreham (we use 1 semi-boneless, fully cooked half ), brown sugar , packed, worcestershire sauce, pineapple rings, drained , reserving liquid (packed in heavy syrup or pineapple juice, not water), maraschino cherries, drained , reserving liquid, carbonated lemon-lime beverage (sprite)4 hour 15 min, 7 ingredients
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flaky cream cheese pie crust for a 9 1/2-inch tart, preba... and10 Moreflaky cream cheese pie crust for a 9 1/2-inch tart, prebaked (see below) (11 oz = 312 g), pecan halves (5.25 oz = 150 g), lightly spooned ) unsweetened cocoa, preferably dutch-processed (1 oz = 30 g), egg yolks (2 full fl oz = 2.6 oz = 74 g), liquid cup (lightly greased ) lyle s golden syrup (refiner s syrup)*or dark corn syrup (4 oz = 113 g), light brown sugar , packed (3.75 oz = 108 g), unsalted butter, softened (2 oz = 57 g), liquid cup heavy cream (2 oz = 58 g), salt, vanilla extract (4 g), creme fraiche , unsweetened or bourbon whipped cream , unsweetened11 ingredients
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Bob's Habanero Hot Sauce-Liquid Firehabanero peppers , seeded an chopped and12 Morehabanero peppers , seeded an chopped, peach slices in heavy syrup, dark molasses, yellow mustard, light brown sugar, distilled white vinegar, salt, paprika, black pepper, ground cumin, ground coriander, ground ginger, ground allspice24 min, 13 ingredients
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Festive Cranberry Jellosugar-free raspberry gelatin (the 8-serving size), sugar and5 Moresugar-free raspberry gelatin (the 8-serving size), sugar, cranberries (fresh or frozen, approx . 1 1/2 cups), crushed pineapple in syrup, drained (liquid reserved), mandarin oranges, drained (liquid reserved), celery ribs, diced, water (up to 4 cups)3 hour 15 min, 7 ingredients
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Celebration Centerpiecesugar, scant 2 cups corn syrup, water and11 Moresugar, scant 2 cups corn syrup, water, food color, liquid or paste, blue and white, white vinegar, magic flowers, see recipe for magic flowers (show jq1a03), cake, see recipe for classic genoise (show jq1a03), buttercream, see recipe for basic buttercream (show jq1a03), simple syrup, see recipe for simple syrup (show jq1a03), rolling fondant, see recipe for rolling fondant (show jq1a03), royal icing, see recipe for royal icing (show jq1a03), assemble the centerpiece : you need to first make the glue to stick everything together. place the extra sugar pieces (those are remnants of the sugar that you poured freeform on to the silpat) in the microwave and heat until it begins to bubble. watch carefully to be sure it does not burn., next you need to make the sugar supports to hold the moon vertically and to support the 8-inch sugar circle that will be resting on and in the moon, creating the level stand for the cake. you will need 4 support pieces in serving to build the centerpiece. to make the supports, heat a metal triangle or metal scraper on the burner of the stove. place the heated edge on the 4-inch sugar circle allowing the heat of the metal to cut the 4-inch sugar circle into quarters. use the heated metal scraper to also cut 2 to 2 1/2 inches off 1 of the 2 pointed tips of the moon. you will need to do this on an angle of about 90 degrees, in serving to create a somewhat flat edge. this flat edge will provide a level landing spot for the 8-inch sugar circle that will be the cake stand attachment of the moon., pour some of the melted sugar into the center of the 12-inch circle and glue the moon vertically into place. the end of the moon that you cut off is now the bottom of the moon. hold the moon straight until the sugar sets. glue the first 2 support pieces (these are the pieces that you cut by quartering the smallest sugar circle) at the wide, face of the moon, gluing 1 on either side. these 2 supports should be touching both the face of the moon and the base the moon rests on vertically. these supports will steady the moon in its vertical position on the round sugar base. glue your third support piece on the narrow backside of the moon. this will create a bridge of support in the back, from the moon to the base. in other words it will prevent the moon from rolling backwards. once all 3 supports have hardened you can glue the 8-inch sugar circle to the cut edge of the moon, creating a level cake stand inside the moon. the circle will be sitting on both the cut level area and the inner curve of the moon. additionally, you might find that you need the forth support piece to steady the 8-inch level stand. glue it into place wherever you think more support is required.1 hour 10 min, 14 ingredients
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Microwave Hard Candysugar, light corn syrup and3 Moresugar, light corn syrup, lorann liquid food coloring (as desired), dram (1/2 tsp) lorann flavoring oil (as desired), sugar , optional20 min, 5 ingredients
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Moms Peanut Brittlesugar, liquid light corn syrup, water, butter and3 Moresugar, liquid light corn syrup, water, butter, salted spanish peanuts, teasp. baking soda, teasp. vanilla30 min, 7 ingredients
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Honey Cashew Caramelssugar, liquid glucose or 150 g white corn syrup, water and5 Moresugar, liquid glucose or 150 g white corn syrup, water, vanilla extract, honey, cream, warmed slightly (about 75*cup), unsalted butter, cashews1 min, 8 ingredients
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Intense Fruit Geléessugar, divided and5 Moresugar, divided, pomegranate concentrate , tangerine concentrate or 3/4 cup cranberry puree, unsweetened applesauce, light corn syrup, liquid fruit pectin (such as certo), fresh lemon juice20 min, 7 ingredients
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Caramel Mocha Almond Ice Creamsugar, instant coffee crystals and6 Moresugar, instant coffee crystals, vanilla caramel liquid coffee creamer, half-and-half, heavy cream, chocolate syrup (or to taste), chopped toasted almond, cool whip2 hour 10 min, 8 ingredients
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Jitterbug's Bread Pudding with Rum Creme Anglaise (Emeril Lagasse)white bread, cut into 1/2-inch cubes (about 4 cups) and18 Morewhite bread, cut into 1/2-inch cubes (about 4 cups), unsalted butter, melted, eggs, sugar, dark rum, pure vanilla extract, grated nutmeg, salt, whole milk, scalded, sliced canned peaches in syrup, drained , liquid reserved, chopped or crushed canned pineapple in syrup, drained , liquid reserved, butter , cut into 8 thin slices, recipe rum creme anglaise , recipe follows, egg yolks, cornstarch, sugar, vanilla extract, milk, scalded, dark rum1 hour 5 min, 19 ingredients
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Jitterbugs Bread Pudding With Rum Creme Anglaisewhite bread, cut into 1/2-inch cubes (about 4 cups) and12 Morewhite bread, cut into 1/2-inch cubes (about 4 cups), unsalted butter, melted, eggs, sugar, dark rum, pure vanilla extract, grated nutmeg, salt, whole milk, scalded, sliced canned peaches in syrup, drained , liquid reserved, chopped or crushed canned pineapple in syrup, drained , liquid reserved, butter , cut into 8 thin slices, recipe rum creme anglaise , recipe follows55 min, 13 ingredients
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Coconut-Pecan-Fudge Barspillsbury fudge supreme double chocolate premium brownie ... and14 Morepillsbury fudge supreme double chocolate premium brownie mix , reserving remaining mix for filling (from 15.8-oz box), nature valley pecan crunch granola bars, crushed (3 pouches from 8.9-oz box), brown sugar, chopped pecans or 1/4 cup pecan pieces, butter or 1/4 cup margarine, melted, remaining dry brownie mix, chocolate syrup (from mix ), vegetable oil, water, eggs or 1/4 cup fat-free liquid egg product or 1 egg white, brown sugar, chopped pecans or 1/4 cup pecan pieces, butter or 1/4 cup margarine, melted, flaked coconut, vanilla55 min, 15 ingredients
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