104 plain make Recipes

ruby port, cinnamon stick, nutmeg, orange , zest of, strips, sultanas, currants, raisins, ready to eat prunes, chopped, sliced almonds, glace cherries, quartered, softened butter, soft brown sugar, organic eggs, beaten, plain flour, cinnamon, mixed spice, ground ginger, orange , zest of, grated

plain sweet biscuits (i used arnott s arrowroots), butter, melted, white chocolate, cream cheese, caster sugar, eggs, lightly beaten, sour cream, baileys irish cream, toblerone chocolate bars, chopped coarsely, milk chocolate, extra (to make chocolate curls), oil, extra (to make chocolate curls)

plain sweet biscuits (i use marie), condensed milk (you can make your own !), coconut, cocoa powder

plain flour, cooking oil, salt, water , to make dough, potatoes, boiled in their skin, frozen peas, oil, cumin or 1 tsp jeera seeds, asafetida powder (don tsp worry if you don tsp have this), ginger, peeled and grated, green chilies, finely chopped, curry powder, coriander powder, chili powder, lemon juice , instead, cumin seed , dry-roasted and coarsely ground, garam masala, salt (to taste), handful fresh coriander leaves , de-stalked and chopped, oil (for deep frying)

plain breadcrumbs (make your own ), parsley flakes (crushed ), garlic powder, onion powder, sugar, oregano or 1/2 tsp italian seasoning, crushed, pepper, salt

plain soymilk (or vanilla soymilk, reg milk works too!), gluten free rolled oats (bob s red mill makes gluten free oats), cocoa powder, brown rice flour, garfava bean flour, tapioca flour, cornstarch, baking powder, baking soda, salt, ripe mashed banana ( 1 medium banana ), egg whites (or 1 whole egg and 1 egg white), vanilla extract

vegetable or low-sodium chicken broth, fresh ginger, peeled and thinly sliced, scallions, chopped, green and white parts kept separate, fresh squeezed orange juice, extra virgin olive oil , or grapeseed oil, carrot, peeled and finely diced, grated fresh ginger, grated orange zest, arborio rice, sake , mirin (a sweet rice wine) or white wine, yogurt cheese (to make , take non-fat or low-fat plain yogurt and put it into a fine colander with either paper towels or a coffee filter. set it over a container to collect the moisture and allow it to drain for 6 hours or overnight, but i have done this in as short as an hour, while not cheese it s still lost a lot of liquid. scoop the cheese out of the filter) or greek style yogurt or heavy cream, salt and freshly ground pepper, to taste

prepared lemon curd or 1 can of lemon pie filling, cool whip or 2 cups freshly whipped heavy cream, prepared angelfood cake or 1/2 vanilla or butter lb cake. you can make a plain white or yellow cake and use half of that as well., toppings: crushed lemon-flavored hard candies , chopped lemon cookies or the fresh zest of 1 ripe lemon, four martini glasses or tall and wide wine glasses with stems

oil or 1 tbsp butter, leeks, washed and sliced, carrots, washed, scraped and sliced, cabbage, washed and shredded, swede or 1 small turnip, peeled and cubed, tomatoes , deseeded and chopped, stalks celery, washed and sliced, bay leaves, thyme, oregano, salt, pepper, vegetable bouillon cubes, boiling water, dried red lentils or 1/4 cup barley, plain flour, vegetable suet, salt, cold water

fresh strawberries , cored save 1 for garnish, soymilk , light vanilla flavoured, strawberry jam, low-fat plain yogurt, frozen banana

plain flour, dashi, granules for making stock (you can buy this from any asian grocery shop), enough water , to make into batter (not to thick), cabbage, green onion, eggs, very thinly sliced pork, dried bonito flakes (you can also buy this from any asian grocery shop), japanese mayonnaise (que pi), japanese worcestershire sauce (okonomi-yaki sauce), japanese shredded dried fresh seaweed (furikake)

plain croissants (enough to make 6 to 6 1/2 cup. lightly packed bite-size croissant pieces), bittersweet chocolate, chopped (may use semisweet chocolate), eggs, egg yolks, heavy cream, whole milk, sugar, vanilla extract

plain no-bake cheesecake and ingredients to make it., pre-made graham cracker pie crust, roll of cookie dough, chocolate syrup

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

hot dog buns, your choice, unsalted butter, melted, garlic powder (can make them plain with no garlic), i listed cook time at 45 minutes. this is up to your oven, and really more up to the cook s eye for crispness and browness

brown sugar, vegetable oil, eggs, vanilla, baking powder, flour, cinnamon, nutmeg, butter, grated zucchini, grated carrot (adjust to your taste, or omit 1 or the other to make plain zucchini bread or carrot bread.)