CHOCOLATE CHIP PIE WITH FUDGE SAUCE
| Everyday Recipes
Cooking receipe to make CHOCOLATE CHIP PIE WITH FUDGE SAUCE under category Everyday Recipes. You may find some video clips related to this receipe below.CHOCOLATE CHIP PIE WITH FUDGE SAUCEFrom: The Red Lion Inn Cookbook(Suzi Forbes Chase)Publisher: Berkshire House Ingredients 1/2 cup plus 1 tablespo
[ read more ]
plumberry jam
| General Recipes
Cooking receipe to make plumberry jam under category General Recipes. You may find some video clips related to this receipe below.plumberry jam700g Victoria plums 250g blackberries 1 kg granulated sugar 1 tablespoon lemon juice Knob of butterSee Preserving infoFirst halve and stone the plums and pl
[ read more ]
chocolate roulade
| Aga Recipes
Cooking receipe to make chocolate roulade under category Aga Recipes. You may find some video clips related to this receipe below.chocolate roulade175g plain chocolate6 large eggs 175g caster sugar plus 1 level tsp and extra for dusting 284ml carton whipping cream1/2 tsp vanilla extractcocoa for spr
[ read more ]
Dengaku Japanese cooking recipe
| Japanese
Ingredients 400 g firm tofu 3 tablespoons miso 60 ml rice wine 1 tablespoon sugar Directions 1Take tofu wrap it in paper towel, place in microwave for 1 minute. This will help pull the water out of it. Remove paper towel, pat down tofu with paper towel then cut it into domino sized pieces. In a
[ read more ]
Cooking receipe to make Blueberry Lemonade under category Copycat Complete. You may find some video clips related to this receipe below.
1 cup plus 2 tbsp. granulated sugar
2 cups water
1 pint fresh blueberries
1-1/2 cups freshly squeezed lemon juice (from about
10 big lemons, including pulp but not seeds)
First make a simple syrup by combining 1 cup sugar and water in a saucepan
over medium heat, stirring until the mixture boils. Lower the heat and allow
the syrup to simmer for another minute. Remove from heat and let cool. In a
blender or food processor, puree the blueberries with 2 tablespoons of
sugar. In a pitcher, combine the cooled syrup, lemon juice and blueberry
puree. To serve, pour 1/4 to 1/3 cup of base into a glass and fill with
water. Makes base for 12 servings.
Blueberry Lemonade 50
[tubepress mode=’tag’, tagValue=’Blueberry Lemonade’]
