Tea - Instant Spiced Tea
| Teas 2
Cooking receipe to make Tea - Instant Spiced Tea under category Teas 2. You may find some video clips related to this receipe below.Instant Spiced Tea2 cups powdered orange breakfast drink1 1/2 cups sugar3/4 cup instant tea2 packages unsweetened lemonade mix1 teaspoon ground cloves1 teaspoon ground
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Baked Steak Recipe
| Meats
Type: Baked Steak Free Cooking Recipe - Meats Wow! Ingredients / Directions 1 (2 pound) round steak or 1 (4 pound) chuck beef roastSaltto tastePepperto taste1 can cream of mushroom soup1 envelope dry onion soup mix Place steak or roast which has been seasoned with salt and pepper i
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Salt Cod Fritters Recipe
| Fish And Seafoods
Type: Salt Cod Fritters Free Cooking Recipe - Fish And Seafoods Yes! Ingredients / Directions 3/4 cup(s) self-rising flour1 eggbeaten2/3 cup(s) milk9 ounces salt codsoaked overnight1 small red onionchopped1 small fennel bulbchopped1 fresh red chilichopped2 tbsp oil Sift the flour into
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Opening Cocktail
| Drink Master
Cooking receipe to make Opening Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1/2 oz Grenadine 1/2 oz Sweet Vermouth 1 1/2 oz Blended Whiskey Stir with ice and strain into cocktail glass. [tubepress mode='tag', ta
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Type: Banana Almond Coffeecake Free Cooking Recipe – Breakfast
Not bad!
Ingredients / Directions
Lemon Pecan Streusel (recipe follows)
2 cup(s)s all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 pound (1 stick) salted butter
1/4 cup(s) finely minced lemon zest
1 cup(s) granulated sugar
3 eggs
1 cup(s) sour cream
Glaze
1 tablespoon lemon juice
1/2 cup(s) confectioners” sugar
Lemon Pecan Streusel
5 tablespoons flour
1/4 teaspoon nutmeg
1/4 cup(s) granulated sugar
1/2 cup(s) packed light brown sugar
2 tablespoons cold butter
cut into 1/2-inch pieces
1 tablespoon finely minced lemon zest
3/4 cup(s) coarsely chopped pecans Preheat oven to 350 degrees F (325 degrees F if using a glass cake pan). Butter a 13 x 9 x 2-inch baking pan well and set aside.
Prepare Lemon Pecan Streusel and set aside.
Sift together flour
baking powder and baking soda
and set aside.
With a mixer
cream butter and lemon zest until the butter is soft. Add the sugar and beat to mix well. Add the eggs
one at a time
beating after each addition until thoroughly incorporated. Scrape down the bowl as needed. On low speed
add the dry ingredients in three batches alternately with the sour cream in two batches
beating only until incorporated after each addition. Scrape batter into buttered pan and smooth the top. Sprinkle evenly with Lemon Pecan Streusel. Bake for 30 to 45 minutes
until a cake tester or wooden pick inserted in the middle comes out clean and dry. Baking time may vary with different ovens and types of pans.
Glaze: In a small bowl
stir lemon juice into confectioners” sugar. When cake has cooled slightly
drizzle glaze over cake.
Serve cake while still warm
or cool to room temperature.
Lemon Pecan Streusel: Stir together first 4 ingredients. Cut in cold butter until like coarse cornmeal. Stir in lemon zest and pecans and set aside.
Makes about 1 1/2 cup(s)s.
