293 rosee cream Recipes

baby spinach, chopped, head iceberg lettuce or 1 small head of romaine, chopped, sweet onion, diced, creamy blue cheese, chopped into small pieces (the creamier the blue cheese for this, the better), sweet apple , like gala or pacific rose, core removed and apple diced (i leave the skin on - it s good for you!) - sprinkle the diced apple with fruit fresh to prevent browning, pecans, chopped (you may toast the pecans, or candy them, if you prefer - to candy them, see my recipe for banana cream pie supreme with caramelized pecans), poppy seed dressing in the blender (posted separately), or our favorite bottled poppy seed dressing is marie s, available in the produce dept.

egg whites, sugar, rose petal , from 2 organic roses, cake flour, sugar or 14 tbsp superfine , divided, baking powder, kosher salt, eggs, separated, water, canola oil, grated lemon peel, whole cardamom seed , coarsley ground if desired (removed from about 5 green cardamom pods), chilled heavy whipping cream, divided, saffron thread, powdered sugar, rose water, natural unsalted pistachios

egg whites, sugar, petals from 2 organic roses, cake flour, sugar or superfine , divided, baking powder, coarse kosher salt, eggs, separated, water, canola oil, grated lemon peel, whole cardamom seeds (removed from about 5 green cardamom pods), chilled heavy whipping cream, divided, saffron threads, powdered sugar, rose water, natural unsalted pistachios

candied rose petals, egg whites, sugar, petals from 2 roses, cake, cake flour, sugar or ultrafine/superfine , divided, baking powder, coarse sea salt, eggs, separated, water, canola oil, grated lemon peel, whole cardamom seeds (removed from about 15 cardamom pods), ground, chilled heavy whipping cream, divided, saffron threads, powdered sugar, rose water or 1 tsp rose essence, natural unsalted pistachios

short-grain rice, butter, light cream (about 15% fat), salt, brown sugar, vanilla extract, ground nutmeg

cream cheese, sharp cheddar cheese, grated, blush wine or 1/4 cup rose wine, onion salt, garlic salt, onion soup mix

cream cheese, grated parmesan cheese, green pepper, finely chopped, onion, finely chopped, chopped pimiento, ground red pepper, rosebuds or 1 package rose hips

all-purpose flour, baking powder, salt, sugar, egg (separated ), egg whites, cream (light ), melted butter, milk, butter (for cooking ) or shortening (for cooking), vanilla, rose water or 1 tsp orange flower water, grated lemons , orange or 1 tsp mandarin orange peel, your favorite liqueur (such as anisette or brandy), sliced banana, fresh preferably wild blueberries , blotted dry, lemon wedge, fresh berries, powdered sugar, softened butter, warm maple syrup, flavored syrup , infusion (see cottage garden rose-petal syrup (sweetened rose water) and lemon verbena and herbal simple syrups for lemonade etc!), lavender honey (see homemade ), fresh lavender flowers, for garnish, fresh rose petals, for garnish, fresh orange blossom fresh edible flower, for garnish

sugar, cornstarch, water, cream of tartar, rose water or 1/2 tsp rose food flavoring or 1/4 cup fruit juice (apple is nice) or 1 tbsp vanilla extract or 1 tbsp orange extract or 1 tbsp creme de menthe, red food coloring (looks nicer with it) (optional), chopped roasted pistachios (add along with your choice from above) (optional) or 1/2 cup almonds (add along with your choice from above) (optional), sugar or 1 cup granulated (1 cup equals 250 ml) or 1 cup desiccated coconut, for dusting (1 cup equals 250 ml)

whipping cream, unsalted butter, bittersweet (not unsweetened ) or semisweet chocolate,chopped, sour cream, orange liqueur, grated orange peel, powdered sugar, unsweetened cocoa powder, imported white chocolate (such as lindt), chopped, bittersweet (not unsweetened ) chocolate, chopped, candied violets (optional), rose leaves and miniature white roses or other small flowers

ap flour, light brown sugar, walnuts, baking soda, salt, cinnamon, fresh peaches, eggs, light olive oil, buttermilk, dried rose hips, good quality vanilla extract with seeds, cream cheese frosting -optional, rose petals washed & chopped -optional

eggs, sugar, flour, mango juice, mango yogurt, mango, sliced small chunks, whipping cream, rose water, cinnamon, rose petal (optional)

macaroni, rose syrup (rooh-afza), caster sugar, cream, cardamom powder, rose water, pistachios, finely chopped for garnishing

sugar, water, lemon juice, freshly squeezed, orange blossom water (or rose water), sheets phyllo pastry, cream (plain qashta, from middle eastern shops), unsalted butter, melted (sweet butter), ground pistachios , for decoration, orange blossom water (or rose water or i have used both too), white sugar

all-purpose flour, cold unsalted butter, diced, vegetable shortening , in teaspoonfuls (use a good shortening such as crisco), eggs, beaten, lemon juice, rose water (optional) or 1/8 tsp orange flower water (optional), salt, vanilla bean (or 1 tsp vanilla extract), heavy cream , plus 2 tbsp, unsalted butter, granulated sugar, ground almonds, egg, beaten, minced fresh lemon zest, fresh lemon juice, rose water (optional) or 1/4 tsp orange flower water (optional), fresh ground nutmeg, icing sugar , for dusting

chewy chocolate cookies, chopped roasted almonds, salt, melted unsalted butter, mascarpone cheese, white granulated sugar, heavy cream, divided , plus 3/4 cup heavy cream, whipped semi-firm, heaping tbsp instant espresso, semisweet baking chocolate, heavy cream, pakistani rose petals, chocolate chips (both sweet and semisweet equally), cream, sugar, almond extract, sliced almonds, rose petals

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.

russet potatoes or yukon gold; (do not use white rose or any waxy potato for this dish. or yukon gold will give you a nice fluffy mash. if you use the others, you will get glue.), buttermilk or cream, half and half or whole milk. (i like , it gives them a nice ting, and is lower in calories and fat.), unsalted butter, salt and pepper, to taste