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Rum Raisin Bread Recipe
| Bread
Type: Rum Raisin Bread Free Cooking Recipe - Bread It's alright! Ingredients / Directions 2 tablespoons rum1/2 cup(s) raisins1/2 cup(s) water2 cup(s)s bread flour1 tablespoon dry milk powder2 teaspoons brown sugar1 teaspoon salt2 teaspoons butter2 tablespoons heavy whipping cream1/2 t
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Pecan Cheese Log Recipe
| Appetizers
Type: Pecan Cheese Log Free Cooking Recipe - Appetizers Try this one! Ingredients / Directions 2 pounds shredded Cheddar cheese1 tablespoon minced garlic16 ounces cream cheesesoftened3 1/2 cup(s)s pecan piecesdividedChili powderAssorted crackers Combine cheesegarlic and cream cheese i
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Chocolate Mocha Pie
| Pie s 4U
Cooking receipe to make Chocolate Mocha Pie under category Pie s 4U. You may find some video clips related to this receipe below.Chocolate Mocha Pie A Prize Winner!! Ingredients: 1
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Italian Beef Recipe
| Meats
Type: Italian Beef Free Cooking Recipe - Meats Yes! Ingredients / Directions 1 (5 pound) rolled rump roast8 ounces Parmesan cheese2 cloves garlicSalt and pepper2 bay leaves1 cup(s) water2 cans Franco-American? Beef Gravy1 can steak-mushroom sauce Mince garlic into cheese and stuff dee
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Cooking receipe to make apple dapple cake under category General Recipes. You may find some video clips related to this receipe below.
apple dapple cake
3 medium eggs
200ml sunflower oil
300g golden caster sugar
50ml cold water
375g plainflour
1/2 tsp salt
1 tsp bicarbonate of soda
1 tsp ground cinnamon
2 tsp vanilla extract
2 large Bramleys peeled and chopped
100g light muscovado sugar
3 tbsp milk
100g butter
Whisk together the first 4 ingredients then sift in the next 4 ingredients and stir well.
Add the vanilla and apples.
Pour the mixture into a buttered deep 24cm loosebottom cake tin.
Bake in a preheated oven (180C/350F/ Gas Mark 4) for 6070 minutes: test by inserting a wooden skewer into the middle it should come out clean.
Cover loosely with foil towards the end if necessary.
Meanwhile place the last 3 ingredients in a saucepan and bring slowly to the boil.
Boil for 34 minutes until thickened stirring often.
Cool for at least 5 minutes.
Once cooked remove the cake from the oven.
Slowly pour over the sauce then return to the oven for a further 2 minutes.
Remove to a wire rack and run a knife around the edges.
Allow to cool in the tin then remove cut and serve with cream or yoghurt.
Add a cup of pecans for extra crunch.
Serves 8
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