32161 raspberry crumb vermont lagasse Recipes

raspberries, lemon juice, sugar, ice cubes, seltzer, chilled, garnish: fresh mint sprigs

raspberries, plus extra for garnishing, honey, plain whole-milk yogurt, gingersnaps

raspberry syrup (such as torani), scoops vanilla ice cream, club soda

all-purpose flour, sugar, salt, vegetable shortening, cold water, egg yolk, apple cider vinegar, eggs, lightly beaten, vermont maple syrup, butter, melted and cooled, dark brown sugar, vermont maple sugar, fresh lemon juice, all-purpose flour, pure vanilla extract, grated lemon , zest of, salt, ice cream or whipped cream (optional)

raspberry vinegar, dijon mustard, sugar, salt, pepper, olive oil

raspberry vinegar, dijon mustard, sugar, salt, pepper, olive oil

raspberries, washed and drained, water, grated lemon rind, lemon juice, powdered fruit pectin, sugar

raspberry vinaigrette, chopped green onions, chopped fresh tarragon

raspberries, chopped peeled mango (about 3), light brown sugar, all-purpose flour, vanilla extract, ground ginger, ground cardamom, all-purpose flour, oats, light brown sugar, ground cinnamon, chilled butter, cut into small pieces

raspberries, simple syrup, fresh lemon juice, crushed ice, rum, fresh lime juice

crumb cake, butter, apricot preserves, sugar, egg, flour, baking powder, blend flour and baking powder in small bowl and set aside., beat butter and sugar with blender on low to medium speed until creamy., stir in egg ., add flour mixture and blend by hand. batter should be crumbly., pour half of batter in bottom of lightly greased 9 cake pan and pat down., spread apricot preserves over the layer of batter ., pour remaining batter on top of preserves. do not pat down ., bake at 425f til lightly browned , approximately 20 minutes., sprinkle with powdered sugar to decorate.

butter (recommended : plugra), shallot, diced, champagne vinegar, good white wine, heavy cream, vermont cheddar, cubed, egg whites, grated parmigiano-reggiano, panko bread crumbs, diced fresh chives, chopped flat-leaf italian parsley, chopped fresh oregano leaves, elbow noodles , cooked al dente, fresh corn, blanched, apple smoked bacon, chopped and rendered, butter, extra-virgin olive oil, butter , plus 4 ounces, shallots, diced, celery root, peeled and diced, milk, heavy cream , as needed, chopped truffles, salt, freshly ground white pepper, white truffle oil , to taste, baby celery ribs, chive oil

unsalted butter, spanish onion, chopped, cracked black pepper, potatoes, peeled and sliced, vermont sharp cheddar cheese, cubed, homemade chicken stock, fresh bay leaves, nutmeg, freshly ground,to garnish, vermont sharp cheddar cheese, to garnish