704 moon beam Recipes

moon pie cookies (any flavor ), brownie mix, oil, water, eggs

butter, softened, flour, boiling water, eggs, milk, instant vanilla pudding, cream cheese, softened, chocolate candy bar, shaved

flour, baking powder, brown sugar, butter, egg, special item (chocolate chip , nuts,raisins,etc...), pie spice, salt

all purpose flour, salt, sugar, ground almonds, peel of 1 lemon, butter,softened, yolks, finish, powder sugar with a few drops of lemon juice, and 1 drop of blue food coloring

boneless skinless chicken thighs (i think breast meat is too dry for this recipe) or 1 lb other boneless skinless chicken pieces, cut in bite-size chunks (i think breast meat is too dry for this recipe), soy sauce, brown sugar, garlic powder, powdered ginger, dried onion flakes, bourbon (like jim beam), white wine

orzo pasta, cooked (cool in icebox if you get a chance or use any small pasta you choose), zucchini, peeled (cut into long thin strips), salt, tomatoes, diced, mozzarella cheese (cut into cubes), spring onions, loosely chopped (or any onion if you don tsp have on hand), lemon juice, fresh cilantro (or dried decrease to 1 tsp for taste), olive oil (or salad oil as we say on the farm), black pepper, ground (to taste), garlic powder

amaretto (i like di saronno), peach schnapps, orange juice, ice (as needed)

bourbon (wild turkey or jim beam), pure maple syrup, ketchup, soy sauce, fresh ginger, finely minced, dark brown sugar , packed

vodka, advocaat, orange soda , like fanta, fresh cream, nutmeg, ice

water, flour, cold milk, cream cheese, softened, butter, eggs, vanilla instant pudding, chocolate ice cream syrup

butter or margarine, granulated sugar, flour (sift 3 times), vanilla or lemon juice, egg yolks, separate , beat white stiff, baking powder, walnuts or pecans, sugar, few drops lemon juice

prep time : 20 minutes, cook time : 20 minutes, red azuki beans, water, lard or oil, sugar, water-shortening dough, flour, lard, water, salt, flaky dough, flour, lard, red food coloring for design

olive oil, divided, dried oregano, garlic clove, minced, cider vinegar, cannellini beans or other white beans, rinsed and drained, diced plum tomato, chopped vidalia or other sweet onion, crumbled blue cheese, chopped fresh parsley, salt, pepper, crostini

butter, cinnamon, flour , sifted, ground blandished almonds, powder sugar, salt, shortening, sugar

water, butter, king arthur unbleached all-purpose flour, eggs, instant vanilla pudding mix, cold milk, cream cheese, softened, chocolate sauce, chopped nuts

sugar, 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.

daikon radish , sliced into half moons (or a few red radishes), carrots , sliced into half moons, green tomatoes or 2 tomatillos, chopped, onion, diced (leeks, scallions, or shallots may be substituted, to taste), garlic cloves, peeled and chopped, chili peppers, chopped (jalapeno for mild heat, habanero for more of a kick), grated fresh ginger, sea salt

extra virgin olive oil, red onion, finely chopped, bourbon (jim beam is good), ancho chilies, soaked, seeded, stems removed and pureed, chicken stock, apple juice concentrate, thawed, whole black peppercorns, light brown sugar