54 minute cream tartar Recipes

cake, basic 1-2-3-4 cake but substitute 1 cup canned , unsweetened coconut milk for regular milk, recipe follows, basic 1-2-3-4 cake, butter, at room temperature, sugar, eggs, self-rising flour, milk, pure vanilla extract, sugar, sour cream, milk, flaked, sweetened coconut, minute frosting, sugar, cream of tartar or 1 tbsp white corn syrup, salt, water, egg whites, pure vanilla extract, flaked, sweetened coconut, for sprinkling

basic 1-2-3-4 cake but substitute 1 cup canned , unsweetened coconut milk for regular milk, recipe follows, sugar, sour cream, milk, flaked, sweetened coconut, recipe 7-minute frosting, flaked, sweetened coconut, for sprinkling, butter, at room temperature, sugar, eggs, self-rising flour, milk, pure vanilla extract, sugar, cream of tartar or 1 tbsp white corn syrup, salt, water, egg whites, pure vanilla extract

all-purpose flour, cake flour, sugar, baking soda, salt, cream of tartar, butter, softened, butter milk, if you don tsp have buttermilk on hand , mix 1 1/2 tbsp lemon juice with 1 1/2 cup regular milk and let sit for 10 minutes), raisins (optional)

syrup, sugar, water, place both sugar and water on a heavy saucepan over medium heat, stir till, sugar dissolves. raise the heat to high and simmer for 5 minutes. cool, completely, cake, eggs, vanilla powder, sugar, flour, corn starch, salt, lemon curd, eggs, sugar, fresh lemon juice, lemon zest, butter, meringue, egg whites, cream of tartar or 1 tsp lemon juice, sugar, lemon zest .

sugar, divided, water, egg whites at room temperature 30 minutes, tablspoons plus 1 tsp instant-espresso powder, tablspoon pure vanilla extract, cream of tartar, salt, unsalted butter , cut into tablspoon pieces and softened, fine-quality 60%-cacao bittersweet chocolate, melted and cooled to lukewarm

southern pecan pralines, southern living sept . 1997, this is the recipe that we use. it is trully fabulous, butter, brown sugar, sugar, cream of tartar, evaporated milk, light corn syrup, butter, vanilla extract, coarsely chopped pecans, toasted, coat sides of a dutch oven with 1 tbsp butter. add brown sugar and next 4 ingredients., bring to a boil over medium heat, stirring constantly until sugar dissolves (about 5 minutes)., cover and cook, without stirring , 2 to 3 minutes to wash down sugar crystals from sides of pan., uncover and cook , stirring occasionally, 10 to 12 minutes or until mixture reaches soft ball stage (234o)., heat; stir in 1/2 cup butter and vanilla., beat with a wooden spoon 5 minutes or until mixture is creamy and begins to thicken., stir in pecans ., working quickly , drop mixture by heaping tablespoonfuls onto lightly greased wax paper; let stand until firm.

egg whites , at room temperature 30 minutes, divided, pure vanilla extract, cream of tartar, divided, superfine granulated sugar, divided, instant-espresso powder, unsweetened cocoa powder, cacao bittersweet chocolate, melted, vegetable oil, equipment : 3 (12-inch) disposable pastry bags; a 1/2-inch star tip

sugar, divided, water, egg whites at room temperature 30 minutes, tablspoons plus 1 tsp instant-espresso powder, tablspoon pure vanilla extract, cream of tartar, salt, unsalted butter , cut into tablspoon pieces and softened, fine-quality 60%-cacao bittersweet chocolate, melted and cooled to lukewarm, equipment : a candy thermometer; a stand mixer fitted with whisk attachment

cake flour (not self-rising), ground allspice, egg whites, sugar, cream of tartar, fresh pineapple, peeled thinly, egg yolks, sugar, coarse salt, fresh pineapple juice, fresh lemon juice, unsalted butter, cut into small pieces, remaining curd on the side, minute cool and 30 minute chill...not added

costa rican raisin cake, cornstarch, freshly brewed coffee, granulated sugar, divided, seedless raisins, chopped nuts, butter, dark brown sugar, eggs, beaten, flour, cream of tartar, baking soda, milk, vanilla extract, mix cornstarch and coffee in saucepan until smooth. add 1/2 cup sugar and cook over low heat, stirring constantly until thickened. add raisins and nuts and set aside while preparing batter., beat butter until soft and fluffy. add brown sugar and remaining white sugar and continue beating until thick and light in color., add cream of tartar and baking soda together and add alternately with milk., add vanilla and mix well. pour 1/2 the batter into a buttered 8-inch square pan. spread with raisin mixture and cover with remaining batter., bake in preheated 350 degree f oven for 40 minutes or until knife comes out clean. cool and turn out of pan and cut into nine squares.

sweet orange marmalade, qt superpremium vanilla ice cream, softened slightly, orange sorbet, softened slightly, cake flour (not self-rising), salt, eggs at room temperature for 30 minutes, sugar, grated fresh orange zest, grand marnier, unsalted butter, melted and cooled, egg whites, cream of tartar, sugar, vanilla, eggshell half, cleaned, grand marnier

granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, salt, eggs, half-and-half, canola oil, pure vanilla extract, cherry cola , warmed in microwave for 1 minute, red licorice filling , recipe follows, crushed yogurt-covered pretzels, marshmallow frosting , recipe follows, cherry cola glaze , recipe follows, this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results., red licorice (about 10 jumbo pieces) (recommended : red vines), water, granulated sugar, cornstarch, salt, egg yolks, slightly beaten, egg whites, granulated sugar, cream of tartar, pure vanilla extract, cherry cola, powdered sugar