2064 turkish rose hip Recipes

butter, sugar, eggs, rose water, sour cream, plain flour, baking powder, traditional rose-flavoured turkish delight

sugar, cornstarch, water, cream of tartar, flavoring, toasted nuts, chopped, sugar, flavorings : rose, mastic, strawberry, orange or lemon., red, yellow, green or orange (depending on flavoring used), nuts : almonds or pistachios

thick yoghurt, cornflour, flour (700g = 3 cups), butter (just short of 1 cup), baking powder, half a cup olive oil, quatered walnuts, sugar (1lb), water (1pint), nice big lemon, squeezed

yogurt, nutmeg, vegetable oil, honey, extra fine, ground turkish coffee , sift some or turkish coffee spice mix, salt, whole wheat flour, cinnamon, soda, honey, melted butter, poppy seeds, raisins

leaves fresh basil, rose petals (or 2 tbsp rose water), olive oil, salt and pepper (to taste), lemon juice (to taste), sugar, raspberry vinegar

fresh peaches, fresh lemon juice , reserve 1 tsp, sugar, corn syrup, water, fresh pink rose petals or 8 cups red rose petals, cleaned

water, sugar, rose water, limes, sliced, mint leaf, soda water, ice cube, rose petal (to garnish )

cornstarch, cold water, water, sugar, orange juice, rose water (or lemon juice), pistachios (or other nuts if you like) (optional), powdered sugar, flavoring (lemon, orange, strawberry)

sugar substitute, cornstarch, water, cream of tartar, vanilla extract, chopped roasted pistachios (optional) or 1/2 cup almonds (optional), sugar or granulated or desiccated coconut, for dusting, rose syrup, fruit juice, vanilla extract, orange extract, creme de menthe

cointreau liqueur (approx . 175ml), lemons , juice of, approx. 125g caster sugar, double cream, rose water, orange flower water, pistachios, finely chopped

orange-flavored liqueur (recommended : cointreau), lemons, juiced, sugar, just under 2 1/2 cups heavy cream, rose water, orange-flower water, chopped shelled pistachios

rose petal (or see note above), unbleached all-purpose flour, shredded lemon peel, salt, eggs, egg yolks, granulated sugar, unsalted butter, melted, rose scented geranium leaves (or see note above) or 1 cup rose petal (or see note above), sugar, cream (optional)

vanilla ice cream, vanilla custard, frozen raspberries, partially thawed and crushed with a fork, turkish delight, chopped, marshmallows, chopped, pistachio nut, roughly chopped, extra turkish delight , berries and nuts to garnish

food cake mix, water (for cake), rose water (for cake), vegetable oil (for cake), eggs (for cake), butter, softened (for buttercream), sugar (for buttercream), heavy whipping cream (for buttercream), vanilla extract (for buttercream), rose water (for buttercream), drop red food coloring (for buttercream )

gently packed) rose-petals from roses (pesticide free), i cup plus 2 tbsp superfine sugar, cold water, freshly squeezed lemon juice, i cup brut or extra-dry champagne or sparkling wine, i tbsp rose water , for a more intense flavor, optional

vanilla vodka, turkish coffee, raki (turkish liquor) like ouzo or sambuca but this is a little lighter., torani almond syrup, ice

recipes old-fashioned butter cake, apricot glaze, recipes almond buttercream frosting, crystallized roses and leaves, preparation, prepare and bake 1 recipe old-fashioned butter cake, and repeat the procedure with remaining butter cake recipe., cut dome tops off each cake layer using a serrated knife ., cover 1 (12-inch), 1 (9-inch), and 1 (6-inch) sturdy cardboard cake circle with aluminum foil; set aside., cook apricot glaze in a small saucepan over low heat , stirring constantly, until thoroughly heated. spread about 1/2 cup glaze over top of each 12-inch layer, about 1/3 cup glaze over top of each 9-inch layer, and remaining glaze evenly over top of each 6-inch layer., prepare 1 recipe almond buttercream frosting , and repeat the procedure with remaining recipe., spread a small amount of frosting over 12-inch cardboard circle; top with 1 (12-inch) cake layer, glazed side up. spread a 1/4-inch-thick layer of frosting over glaze, and top with remaining 12-inch cake layer., trim 4 wooden craft sticks to height of 12-inch cake tier; insert vertically into tier, evenly spaced and flush with top of tier, about 3 inches from sides., spread top and sides with frosting , smoothing with a wet metal spatula., spread a small amount of frosting in center of a cake plate ; carefully place 12-inch tier in center., assemble and frost 2 (9-inch) layers on cardboard circle as previously described; and frost 2 (6-inch) layers on cardboard circle as described, omitting craft sticks., mound 2 cups frosting on top of 6-inch tier to support flowers., position 9-inch tier in center of 12-inch tier , and position 6-inch tier in center of 9-inch tier., fit a large decorating bag with a large metal tip (no. 4 or 1b); fill bag with frosting, and pipe a border around bottom of each tier., insert stems of crystallized roses and leaves into top and sides of cake as desired. carefully spoon small amounts of frosting beneath or behind flowers and leaves for support, as needed., southern living , march 1997, old-fashioned butter cake, layer , 1 (9-inch) , and 1 (6-inch), butter, softened, sugar, eggs, separated, cake flour, baking powder, salt, milk, almond extract, vanilla extract, apricot glaze, apricot preserves, almond liqueur, almond buttercream frosting, butter, softened, powdered sugar , sifted, salt, almond liqueur, vanilla extract, milk, crystallized roses and leaves, roses and 48 leaves, meringue powder, powdered sugar , sifted, water, roses, superfine sugar, rose , violet, or pansy leaves