41 three syrup Recipes

maple syrup, honey, canola oil, vanilla extract, oats, uncooked quick-cooking barley, chopped walnuts or pecans, wheat germ, ground cinnamon, ground nutmeg, dried mixed fruit, chopped (such as sun-maid brand)

all-purpose flour, plus extra for peel and rolling, instant or rapid rise yeast, kosher salt, warm water , approximately 105 degrees f, olive oil , plus 2 tsp for bowl, malted barley syrup, tomato , cut into 1/3-inch thick slices, olive oil, divided, garlic, minced, kosher salt, red pepper flakes, grated parmesan, part skim mozzarella, shredded, basil leaves, shredded, fresh mozzarella , cut into 1/4-inch thick slices, olive oil, divided, grated parmesan, prosciutto ham, approximately 3 slices, coarsely chopped, whole dates, pitted and finely chopped, fresh thyme leaves, olive oil, kosher salt, freshly ground black pepper, vise-grips

honey graham crackers (not sure of what size box i use just the 1 with three packages in it, had to put something or it w), instant vanilla pudding, instant chocolate pudding mix, milk, heavy whipping cream, chocolate syrup, to decorate

cake makes 1 8-inch 3-layer cake, cocoa powder, sour cream, all-purpose flour, plus more for pans, baking powder, baking soda, salt, unsalted butter, softened, plus more for pans, vegetable shortening, granulated sugar, dark brown sugar, eggs, pure vanilla, caramel with salt, caramel ganache icing, fleur de sel, for garnish, caramel with salt makes enough for two to three 8-inch 3-layer cake, sugar, light corn syrup, heavy cream, fleur de sel, sour cream, caramel ganache icing makes enough for 1 8-inch 3-layer cake, dark chocolate, chopped, sugar, light corn syrup, heavy cream, butter , cut into tbsp-sized pieces, softened but still cool

eggs, sugar, light corn syrup or 1 tbsp honey, mirin or 1 tbsp sake, soy sauce, baking soda, mixed with, water, cake flour , sifted three times, water, bean paste, mixed with, light corn syrup

whole milk, pure vanilla extract, chocolate syrup (or 1/3 cup cocoa powder), boiling water allowed to cool for three minutes, brown sugar, cinnamon, ground coffee beans (ground coarse for press pot) - mexican preferably, cream to garnish

nabisco famous chocolate wafers, three 8-oz packages) cream cheese, at room temperature, chocolate syrup , such as hershey s

sugar, water, hulled fresh strawberries (about three 12-oz baskets), halved, light corn syrup, fresh lemon juice, vanilla extract, cold extra-dry champagne, fresh mint sprigs

dark unsweetened cocoa powder, sour cream, all purpose flour, baking powder, baking soda, salt, unsalted butter, cut into 1 inch cubes, softened, vegetable shortening, sugar, dark brown sugar, eggs, at room temperature, vanilla extract, granulated sugar, all purpose flour, whole milk, heavy cream, three sticks unsalted butter, soft but cool, cut into small pieces, pure vanilla extract, coffee extract, unsalted butter, softened and cut into 1/2 inch pieces, light corn syrup, chocolate covered espresso beans

maple syrup, honey, canola oil, vanilla, oats, uncooked quick-cooking barley, chopped walnuts or 3/4 cup pecans, wheat germ, ground cinnamon, ground nutmeg, dried mixed fruit, chopped

dark chocolate (dairy free if vegan), smooth peanut butter, agave nectar or 3/4 cup maple syrup

cake batter, cake flour, baking powder, salt, eggs, separated, granulated sugar, vanilla extract, whole milk, milk syrup, sweetened condensed milk, heavy cream, evaporated milk, light rum, egg whites, cream of tartar, water, light corn syrup, sugar

vegetable shortening, maple syrup, brown sugar, vanilla extract, ground cinnamon, rolled oats, whole-wheat flour, all-purpose flour, sunflower seeds, golden raisins, diced dried pineapple, pineapple juice, baking soda, baking powder, salt

self-rising flour, sugar, milk, egg yolks, egg whites (retain other 2 for use in frosting), custard filling, half-and-half, sweetened condensed milk, evaporated milk, egg yolk, egg whites, sugar, light karo syrup, whole cherries (optional)

unsalted butter, corn syrup, bananas, porridge oats, ready-to-eat dried apricots, roughly chopped, pumpkin seeds, sunflower seeds, sesame seeds

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.

whole wheat pastry flour, baking powder, baking soda, cinnamon, ground nutmeg, honey or 1/3 cup pure maple syrup, dairy skim milk, egg whites, grated fresh carrots (about three to four carrots), raisins (or nuts)

coconut, pecans, chopped, all purpose flour, margarine, melted, mix flour with coconut and pecans; add melted margarine and stir. pat into 10-inch pie plate. bake for 10-20 minutes, or until lightly, vanilla ice cream, crushed peanut brittle, mix softened ice cream and peanut brittle. place into cooled pie, shell for at least 6 hours ., fudge sauce, cocoa, granulated sugar, light corn syrup, butter or margarine, light cream, salt, vanilla, mix first five ingredients in sauce pan. bring to boil, boiling for, three minutes , stirring constantly. remove from heat, add salt and, vanilla. cool and drizzle over whipped cream, atop pie. all steps may, be done before presentation .