2366 nectar solution Recipes

yellow cake mix, eggs (separate whites ), wesson oil, apricot nectar, vanilla, lemon

dry mustard, white wine vinegar, agave nectar, canola oil, black or brown mustard seeds, egg, salt, cornstarch

sugar, water, evaporated milk, vanilla extract, almond extract, red food coloring (enough to turn mixture pink ), vanilla ice cream, sparkling water, chilled

canned pears (in light or heavy syrup), lemon juice, canned apricot halves, sugar (optional)

dough, milk, butter or margarine, brown sugar, rapidrise yeast, salt, all-purpose flour , or more as needed, boiling solution, water, baking soda, egg wash, egg, water

bleach (liquid ), dish detergent (sunlight brand for dishwasher, granular form)

water (spring , city tap boiled for 1 minute if spring not available), freshly squeezed orange juice, sea salt

flour, teasp. baking powder, white sugar, dark brown sugar - packed, butter, softened, egg, apricot nectar, apricot preserves, (the better the preserves the better the flavor of the cookie ), soft dried apricots, chopped

yellow moist deluxe cake mix, vegetable oil, orange gelatin, eggs, apricot nectar, powdered sugar

problem : batter curdles and separates., solution : eggs were not added 1 at a time and beaten thoroughly after each addition; an electric mixer was set at too high a speed; and/or the eggs were too cold. try adding 1 tbsp. flour per egg and reducing the speed of the electric mixer., problem : cake didn tsp rise., solution : too much or not enough fat or liquid in the batter; batter was overbeaten; and/or oven temperature was too high., problem : cake is tough., solution : butter and sugar were underbeaten in the early stages of mixing; batter was overbeaten after the flour was added; not enough sugar; not enough baking powder; and/or not enough fat. try brushing cake layers with sugar syrup, or filling and frosting the layers with a generous layer of moist frosting., problem : cake crumb is sticky., solution : too much sugar in the batter or sugar was too coarse., problem: top crust is hard ., solution : oven temperature was too high; cake was overbaked; and/or cake was baked too close to the top of the oven. try slicing off the top of the cake layer before frosting.

guanabana* puree or nectar, water, fresh squeezed lemon juice, cinnamon sticks, gin (recommended : bombay sapphire), pineapple juice, ice, guanabana is a fruit , related to the cherimoya, and can be found in spanish specialty markets.