32723 mrs roses pie Recipes

pumpkin, brown sugar, cinnamon, ginger, salt, eggs, separated, rice dream milk, willow run soy margarine, unbaked pie shell

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

sliced apples, imperial sugar extra fine granulated sugar/dixie crystals extra fine granulated sugar, flour, cinnamon, salt, flour, salt, butter, grated sharp cheddar cheese, frozen pie crust

graham cracker crust, ripe bananas, cool whip, blueberry pie filling

butter, pumpkin, pumpkin pie spice, eggs, flour, brown sugar, white sugar, salt, milk, pie shell

chicken wings , trisected and tips discarded, mrs. dash seasoning mix, mrs. dash seasoning mix, extra spicy blend, tomato ketchup (mr. dash prefers the low sodium kind), brown sugar, extra virgin olive oil

brown sugar, quick-cooking oats, margarine, pumpkin, evaporated milk , fat free, egg whites, sugar, pumpkin pie spice, baking powder, salt

deep dish pie shells, chopped pecans, eggs, separated, sugar, all-purpose flour, sweetened condensed milk, water, vanilla extract, sugar

prebaked pie shells (9 inches), water, sugar, strawberry gelatin, cornstarch, fresh strawberries, washed and hulled, sweetened whipping cream, for topping

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 )

unbaked 9-inch pie crust, eggs, unsalted butter, melted, evaporated milk, granulated sugar, nutmeg, cinnamon, ginger, vanilla extract, maple syrup

brown sugar, log cabin pancake syrup, beaten eggs or 3/4 cup egg substitute, margarine, melted, pecan pieces, vanilla, pecan halves (to garnish ), unbaked pie shells

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

unbaked 9-inch pie crusts, applesauce, sugar, eggs, separated, butter, cornstarch, vanilla or lemon flavoring or 1/2 tsp cinnamon, evaporated milk, whole milk

white rice, cooked, part skim ricotta cheese, sugar, eggs, milk, raisins, lemon juice, vanilla extract, cream (optional but not reallyl ), cinnamon for top of pie