56064 soft ginger glossy frosting Recipes

reduced-fat extrafirm water-packed tofu, drained and cut crosswise into 8 slices, ginger-sesame vinaigrette, chopped fresh cilantro, low-sodium soy sauce, lime slices, hot cooked short-grain white rice

soft butter, eggs, salt, pecans or walnuts , chopped (optional), very ripe banana , mashed, pastry or cake_flour, cream cheese frosting, milk, softened, soft butter, chopped walnuts or pecans (optional), chopped raisins (optional)

wholemeal self-rising flour, ginger, mixed spice (nutmeg, cloves, cinnamon etc), applesauce, splenda sugar substitute, egg white, sugar-free maple syrup, vinegar

ginger, young, salt and pepper to taste, olive oil, cornstarch

ginger root, peeled, lemon rind, water, honey , eyeball it, lemon, juiced, camomile or other tea bags

ginger, peeled and chopped, water, lime juice (from about 6 limes), sugar, ice cubes

ginger preserves, cayenne pepper, prepared chopped mango (available in the prepared produce fruit section), salt, mason jar

ginger ale, white wine, pear, halved and cored, sheet philo dough, butter, granulated sugar, vanilla ice cream, chocolate sauce

ginger , about 2 oz, scallions ( green onion), soy sauce, white vinegar, sugar, water, spicy chinese chili red paste (optional)

ginger (more or less to taste), sugar (more or less to taste), water, cream of tartar, lime

ginger, minced, rice vinegar, light colored sesame oil, onion, chopped, celery, chopped, miso paste, toasted sesame seeds ground (or tahini), soy sauce, either lemon juice or dry sake

ginger unpeeled and thinly sliced across, leek green part only washed well and cut into thin strips, bay scallops, cold unsalted butter cut 1/2 pieces, cayenne pepper, fresh lemon juice, kosher salt, cooked long-grain white rice

ginger preserves, rice vinegar, low-sodium soy sauce, dark sesame oil, pork tenderloin, vegetable cooking spray, shredded napa cabbage (or other chinese cabbage), sliced sweet red pepper

brown sugar, butter, cinnamon, ginger, egg yolks, molasses, sour cream, baking soda, flour, salt, butter, cream, powdered sugar, vanilla

almond filling - mandelcreme, soft butter, sugar, egg yolk, rum, almonds -- ground, work butter to a cream. add sugar slowly and beat until fluffy. add the egg yolk and beat well. blend in the rum and fold in the ground almonds., will make about 1/2 cup., apricot glaze - abrikosglasur, apricot jam, place jam in a small, heavy saucepan and bring it to a boil. cook slowly 10 minutes, or until thick. press through a sieve and spread while hot in a very thin film over breads, pastries and cakes., butter cream filling - smorcreme, soft butter, powdered sugar, sherry, coffee, almonds -- chopped, cream butter ., beat in powdered sugar until smooth ., beat in the wine and coffee., use as a filling and/or frosting for any layer cake. sprinkle chopped almonds on top, and spread around the sides of the frosted cake., chocolate filling - chokoladecreme, milk, flour, cornstarch, sugar, salt, unsweetened chocolate, eggs -- beaten, vanilla, scald the milk. mix flour , cornstarch, sugar and salt well and stir very slowly into scalded milk. cook until thick., melt chocolate in top of double boiler over hot water and add to cooked mixture., add eggs. boil 2 minutes ., stir in vanilla. if you wish a glossy filling , stir in 2 tbsp butter after the filling has been removed from the heat., date filling - dadelcreme, sugar, dates -- pitted & ground, water, lemon rind -- grated, almonds -- chopped, mix all ingredients and cook over low heat about 5 minutes, stirring to prevent sticking or scorching. if filling becomes too thick wihle cooking, add a little more water.