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Highball Recipe
| Appetizers
Type: Highball Free Cooking Recipe - Appetizers You got to try this! Ingredients / Directions 1 fluid ounce bitters 2 fluid ounces sweet vermouth 1 twist lemon zest Place ice cubes in a highball glass. Pour bitters and vermouth over the cubesand stir. Garnish with a twist of lemon.
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Sara Lee Cheesecake Recipe
| Everyday Recipes
Cooking receipe to make Sara Lee Cheesecake Recipe under category Everyday Recipes. You may find some video clips related to this receipe below.Sara Lee Cheesecake Recipe1 1/2 cups Fine graham cracker crumbs1/4 cup Granulated sugar1/2 cup Butter softened FILLING2 8 oz. bars of Cream cheese, softened
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Mushroom Salad Recipe
| Salad
Type: Mushroom Salad Free Cooking Recipe - Salad Amazing! Ingredients / Directions 1 large green lettuce1 large cucumber1/2 lb green beans1/2 lb mushrooms1/4 cup(s) french dressing Rinse lettuce. Break into large pieces. Peel and slice cucumber into 1/4". Peel and slice cucumber into
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Rose Cocktail (French)
| Drink Master
Cooking receipe to make Rose Cocktail (French) under category Drink Master. You may find some video clips related to this receipe below. 1/2 oz Cherry-flavored Brandy 1/2 oz Dry Vermouth 1 1/2 oz GinStir with ice and strain into cocktail glass. [tubepress mode='tag'
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Cooking receipe to make plum and ginger crisp under category Aga Recipes. You may find some video clips related to this receipe below.
plum and ginger crisp
3 pieces stem ginger plus 3 tbsp syrup
I lemon
1.1 kg plums such as victoria
200g light soft brown (muscovado) sugar
125g plain flour
100g butter
375ml carton fresh custard
double cream to serve
Finely chop the ginger.
Grate the lemon rind.
Halve and stone the plums.
Place plums in a single layer skin side down in a shallow pan.
Add the syrup and 75g sugar.
Cover and place in the simmering ovenuntil the juices begin to run.
Bring to the boll and simmer for 3 to 5 minutes.
Remove the lid transfer to the boiling plateand bubble for another 5 minutes or until most of the juice has evaporated; cool.
Place flour and remaining sugar in a food processor blend for 2 to 3 seconds.
Add the diced butter and process until mixture resembles breadcrumbs.
Add the stem ginger and lemon rind. Blend for 2 to 3 seconds.
Spoon custard into eight 150ml ramekins or ovenproof dishes.
Cover with a layer of the plums.
Sprinkle crumbs over the plums pressing lightly and evenly.
Place dishes in a large roasting tin with 1 litre cold water.
Cook on the bottom runners of the roasting ovenfor 10 minutes then turn the roasting tin round to ensure even cooking and cook for a further 5 to 10 minutes or until the crumbs form a golden crust.
Cool slightly then serve with double cream.
You can use creme anglaise instead of custard if you wish. A delicious version of the traditional fruit crumble and custard. Try it also with apricots rhubarb or cooking apples.
Serves 8
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