50 roses mix Recipes

ground cinnamon, ground cumin, ground turmeric, ground coriander, ground ginger, ground cardamom, ground nutmeg, mace, cayenne pepper, garlic powder, ground celery seed, ground black pepper, cornflour, dried crushed rose petal, nigella seeds, anise seed, powdered saffron

mixed salad greens, rose petals, nasturtium petals , if available, marigold blossoms , if available, snipped fresh lemon thyme, raspberry-flavored vinegar, olive oil, brown sugar, ground mustard, salt

duncan hines white cake mix (or any good quality white cake, no pudding mix), dry champagne for the liquid called for, food color to tint frosting of your choice., i made a cream cheese frosting , buttercream is fine too, garnish: fresh red or pink rose

beef chuck roast, rose potato, baby carrots, bay leaves, stalk celery, lipton recipe secrets onion soup mix

cake mix, sponge cakes (about 3 inches), vanilla frosting, prepared rose decorations, tube yellow decorating icing with star tip, wooden toothpicks or skewers

white cake mix, rose wine (replace whatever measure of water mix calls for) or 1 1/3 cups white wine (replace whatever measure of water mix calls for), eggs (or whatever mix calls for), oil (or whatever mix calls for), sugar, butter, water, cornstarch, wine (like used in cake)

flour , sifted, brandy, white sugar, powdered and sifted, rose water, fresh butter, drops lemon essence (extract), eggs, mace or 1 tbsp cinnamon, mixed, wine, nutmeg, powdered

ready to cook ducklings, quartered, dry onion soup mix, rose wine

basmati rice, washed and soaked for 20 minutes and then drained, fresh milk, cream, beaten, sugar, cumin seed, cinnamon, cardamoms, bay leaf, ghee, canned chopped mixed fruit (drained ), edible fresh rose petals, finely broken, salt

chicken rice pilaf mix, green onions, chopped, green pepper, chopped, pimento-stuffed green olives, sliced, marinated artichokes, coarsely chopped, curry powder, mayonnaise

dried rose petals , from 1 to 2 organically grown roses, fresh ground black pepper, ground cinnamon

rose wine (semisweet or fruity, 500 ml), superfine sugar (100 ml), gelatin (15 ml), mixed fresh berries (750 ml), vanilla

rose syrup, pineapple juice, soda water, chilled, mixed fresh fruit, chopped (pineapple, kiwi, banana), mint leaf, washed and chopped fine

mixed almonds or 2/3 cup hazelnuts or 2/3 cup pecans or 2/3 cup walnuts or 2/3 cup peanuts or 2/3 cup pistachios, in any combination, finely crushed, sugar, rose water or 1/2 tsp vanilla or 1/2 tsp cardamom, may be added if desired, sugar, water, lemon juice, phyllo dough (gullash in egyptian), cinnamon, butter, melted

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.

frozen packaged hash browns, buttermilk pancake mix, egg, leek-chive soup mix, sliced scallions , plus more for garnish, rose water, canola oil, sour cream, for garnish, pre-sliced smoked salmon strips

unsalted butter, softened at room temperature, sugar, eggs, separated, brandy, rose water (optional), nutmeg (1/8 tsp if freshly grated ), salt, flour , sifted 3 times, mixed berries and fruit, garnish