34277 nutmeg geranium jelly Recipes

jelly beans (can be more or less according to taste), flour, baking powder, salt, unsalted butter, room temperature, granulated sugar, eggs, vanilla, powdered sugar (can be more or less or left out completely)

flour, cinnamon, nutmeg, salt, butter, sugar, egg, beaten, raisins, applesauce, baking soda, water, hot, vanilla, jelly beans

warm milk (110 degrees f/45 degrees cup), water, egg, beaten, margarine, melted, white sugar, bread flour, salt, ground nutmeg, active dry yeast, any flavor fruit jam, vegetable oil for frying

soymilk, apple cider vinegar, cornstarch, all-purpose flour, baking powder, baking soda, ground nutmeg, salt, canola oil, sugar, sugar, vanilla extract, raspberry strawberries or 1/3 cup grape jam, powdered sugar

flour, sugar, baking powder, salt, nutmeg, cinnamon, eggs, oil, melted butter, milk, vanilla extract, your favorite fruit jam (i used raspberry), sugar for sprinkling over the muffins

banana jelly beans, chocolate pudding jelly beans, crushed pineapple jelly beans, strawberry jam jelly beans, very cherry jelly beans, a &w jelly be ns

all-purpose flour, baking powder, salt, superfine sugar, eggs, low-fat milk, sunflower oil or 6 tbsp melted cooled butter, vanilla extract, strawberry jelly or 4 tbsp raspberry jelly, butter, sugar

in the past , jellies and creams were often the crowning glories of the table., robert may in his accomplisht cook (london: 1660) tells us to mould jellies in scallops and other kinds of sea shells., a rosewater flavoured spanish pap or steeple cream, moulded from leach in a wine glass and garnished with pinenuts. this was a popular dish in the seventeenth and eighteenth centuries. some recipes supplemented the isinglass with ivory shavings for a firm set., a salver of eighteenth century jelly glasses filled with ribbon jelly and jaunmange in the centre. this was the most common way of serving jellies in the eighteenth century. jaunmange was a flummery coloured yellow with egg yolks., a restorative jelly was once made from shavings of the soft velvet antlers of young male deer (harts). this material was processed by hanging the antlers up to dry, removing the skin and grating them. the resolting hartshorn was once an important grocer s item. opposite is a seventeenth recipe for hartshorn jelly, which was more of a medicinal preparation rather than a food item., a gilded leche or leach. this rosewater flavoured jelly was served at henry viii s garter feast at windsor in 1520 , appearing in both the first and second course. it continued to be a favourite dish at other garter feasts until the seventeenth century. leach was closely related to ribband jelly , a jelly moulded in multi-coloured layers, also popular in the early modern period.., snippits from the website )

water, cornmeal, water, maple syrup, or more to taste, ground cinnamon, cottage cheese, grape jelly

eggs, sugar, flour, cream of tartar, baking soda, cold water, pure vanilla extract, jelly , of choice, sugar

soft butter, sugar, light brown sugar, egg, baking soda, baking powder, salt, vanilla, flour, rolled oats, jelly beans, cut in pieces

apple juice, nutmeg-scented geranium leaves, washed and dried, sugar, fresh lemon juice, liquid pectin, freshly grated nutmeg

active dry yeast (4 1/2 tsp total ), milk , lukewarm, shortening, soft, granulated sugar, salt, lemon , zest of, grated, rum, eggs, beaten, all-purpose flour, grated nutmeg, oil , for deep frying, jelly (any combination of flavors you like) (optional), powdered sugar , for dusting (optional)

king arthur unbleached all-purpose flour, sugar, baking powder, salt, ground nutmeg, egg, milk, butter, melted, vanilla extract, strawberry or plum jelly, butter, melted, sugar, ground cinnamon

dry mustard, cinnamon, vinegar, apple jelly (or currant jelly)

butter, sugar, egg, lemon juice, lemon zest grated, flour , all-purpose, almonds ground , or walnuts, x red raspberry jelly or strawberry jelly, x sugar