30611 rose almond bel Recipes

almonds, butter, softened, vanilla extract, powdered sugar, all-purpose flour, salt, powdered sugar

almonds, whole coriander seeds, cumin seeds, white sesame seeds, dried thyme, coarse kosher salt, divided, freshly ground black pepper, center-cut skin-on salmon fillets (6 to 8 oz. each), rinsed and patted dry, egg white, olive oil

almond paste, semisweet chocolate chips, shortening, tube (8 oz) refrigerated crescent rolls

almond paste, butter, softened, sugar, eggs, fresh pitted cherries or blueberries, king arthur unbleached all-purpose flour, divided, baking powder, salt, milk

unsalted butter , cut into pieces, almonds, granulated sugar, eggs, all-purpose flour, salt, rose water, rose jam, almond extract, powdered sugar , for dusting

almond ( blanched and skinned ), soft dates ,pitted, green cardamom, ground, desiccated coconut, butter

flour, baking powder, sugar, salt, cardamom or 1/4 tsp cinnamon, egg, honey, rose water or 1 tbsp orange blossom water, almond oil

all-purpose flour, salt, butter, room temperature, white sugar, eggs, room temperature, almond extract, ground almonds, rosewater, sugar , for dusting

almonds sliced, sugar, flour, salt, baking soda, cinnamon, nutmeg, lg egg beaten, vegetable oil, chopped raw apple

almonds, coarsely chopped, fine, dry breadcrumbs, jamaican jerk seasoning, kosher salt, grated lime rind, skinned and boned chicken breast cutlets, olive oil, divided

almond paste, coffee liqueur, instant espresso powder, walnut halves, semisweet chocolate, chopped, shortening

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

shelled pistachios (i approximated all amount of nuts using a converter to cups), blanched slivered almonds (i approximated all amount of nuts using a converter to cups), chopped walnuts (i approximated all amount of nuts using a converter to cups), freshly ground cardamom (hail), cinnamon (darseen), white sugar, sheets phyllo pastry, sweet butter, melted (sweet butter means unsalted), pistachios, slivered, to decorate, dried rose petals, to decorate (found in iranian shops), white sugar, honey (use good quality , for good flavour), water, iranian rose water (i state iranian as i find it superior, not strong or fake tasting, found in iranian shops)

whole blanched almonds, ground (2 cups), butter (if using margarine, not spread or tub product) or 2 tbsp margarine (if using margarine, not spread or tub product), sugar (for crust ), unflavored gelatin, sugar (for filling ), eggs, separated, rose wine or 1/2 cup blush wine, water, cream of tartar, whipping cream

basmati rice, sugar (adjust to taste), milk, rose water, rose petal jam/gulkand, cardamoms, powdered, crushed almonds and pistachios for garnish

almonds, powdered, milk, ghee, sugar, cardamom powder, saffron , dissolved in, milk, sliced almonds , for garnishing, dried rose petals , for garnishing

almond milk, sugar, salt, couscous (regular or whole wheat), lemon zest (grated or minced , or orange zest), ground cardamom, rose water (optional), sliced almonds (or chopped ), pistachios, shelled (optional), dried apricot, chopped