227 tartare flavored Recipes

butter-flavored shortening, sugar, divided, eggs, separated, vanilla extract, king arthur unbleached all-purpose flour, baking soda, ground cinnamon, salt, buttermilk, cream of tartar, semisweet chocolate chips, flaked coconut

butter flavored shortening, white sugar, eggs, vanilla extract, all-purpose flour, baking powder, baking soda, cream of tartar, salt, buttermilk, white sugar

packaged refrigerated garlic-flavor mashed potatoes (or use your own homemade as long as they aren tsp very wet), tuna in water , reserve water, seasoned dry bread crumb, chopped celery, ground black pepper, cooking oil, tartar sauce (optional)

sugar, water, cream of tartar, vanilla flavoring (use clear if you don tsp want it to tint the icing), approx. powdered sugar

sugar, powdered sugar, corn oil, butter, softened, eggs, vanilla, almond flavoring, flour, baking soda, salt, cream of tartar

cake flour, baking powder, salt, white sugar, vegetable oil, egg yolks, water, lemon , zest of (about 1 ), egg whites, cream of tartar, white sugar, cool whip, lemon flavor instant pudding and pie filling, lemons

sugar, corn syrup, water, cream of tartar, cinnamon flavoring, lollipop sticks

flour, salt, cream of tartar, boiling water, vegetable oil, flavoring (lemon or almond)

fruit flavored jell-o mix, egg whites, white sugar, water, cream of tartar

cake flour (not self-rising), sugar, double-acting baking powder, salt, vegetable oil, egg yolks, fresh orange juice, freshly grated orange zest, vanilla, egg whites, cream of tartar, well-chilled heavy cream, grand marnier or other orange-flavored liqueur, freshly grated orange zest, sugar, orange-flower water (available at specialty foods shops), or to taste, if desired, candied mimosa balls and candied violets (both available at specialty foods shops) for garnish if desired, fresh orange sections , membranes discarded, for garnish if desired

butter or 1/4 cup margarine, cut into pieces, whipping cream, divided, eggs, separated, semi-sweet chocolate chips, orange-flavored liqueur, granulated sugar, water, cream of tartar, sugar, orange extract, mandarin orange, well drained, to garnish

king arthur unbleached all-purpose flour, baking powder, sugar, salt, cream of tartar, butter-flavored shortening

butter, brown sugar, eggs, well beaten, flour, baking soda, cream of tartar, lemon flavoring, powdered ginger, salt, butter, lemon juice, icing sugar

gelatin, cold water, sugar, salt, milk, egg yolks, slightly beaten, whipping cream , whipped, rum flavoring, cream of tartar, nutmeg

all-purpose flour, granulated sugar, brown sugar , packed, baking powder, salt, vegetable oil, eggs, separated, water, maple flavoring, cream of tartar, chopped walnuts, real maple syrup, toasted chopped walnuts (to garnish )

all-purpose flour, brown sugar, salt, egg yolks, maple flavoring, cream of tartar, white sugar, baking powder, salad oil, cold water, egg whites, chopped nuts

butter, softened, shortening, eggs, evaporated milk, sugar, powdered sugar, vanilla extract, vanilla flavor instant pudding and pie filling mix, wheat flour, cream of tartar, baking soda, salt

lemon chiffon cake, flour, sugar, baking powder, salt, vegetable oil, egg yolks, cold-water, lemon juice, lemon rind, egg whites, cream of tartar, sift flour. add sugar , baking powder and salt; sift 3 more times, last time into a large mixing bowl. make a well in the center of the mixture, and pour in oil, lightly beaten egg yolks, lemon juice and rind. beat all this thoroughly., in another bowl, beat egg whites and cream of tartar until very stiff. gently fold flour mixture into egg whites. pour into greased and floured tube pan. bake at 325f for 1 hr. and 10 min. test with straw or cake tester to see if done. invert over bottle and let set on table. let cool completely. frost the cooled cake with lemon frosting. serves 12-16 easily., lemon frosting, sugar, soft butter, milk , more if necessary, grated rind and juice of 1 lemon, grate lemon rid and wrap in piece of cheesecloth. wring the oils into the sugar before it is blended, or gently blend with the sugar. let set 15 min. or more to allow the flavors to blend. then cream sugar and butter, add juice and enough milk to make icing. frost cake, tip decorate with sprigs of mint for color .