RASPBERRY SHERBET
| Everyday Recipes
Cooking receipe to make RASPBERRY SHERBET under category Everyday Recipes. You may find some video clips related to this receipe below.RASPBERRY SHERBET 10 oz Frozen raspberries, thawed1 c Buttermilk1/2 c SugarCombine raspberries, buttermilk and sugar in food processor orblender. Blend 10-15 seconds
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Chocolate Truffle Cups
| Chocolate Swap
Cooking receipe to make Chocolate Truffle Cups under category Chocolate Swap. You may find some video clips related to this receipe below.Chocolate Truffle Cups Makes 6 servings 5 oz. white chocolate baking bar3 Tbs. ground toasted almonds6 oz. semisweet chocolate, broken up1/2 cup + 3 Tbs. heavy c
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chinese pancakes
| General Recipes
Cooking receipe to make chinese pancakes under category General Recipes. You may find some video clips related to this receipe below.chinese pancakeschinesenorthern region275g plain flour floz 225250ml very hot water 2 tablespoons sesame oilPut the flour into a large bowl. Stir the hot water gradual
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Butter Cookies
| Christmas Recipes
Cooking receipe to make Butter Cookies under category Christmas Recipes. You may find some video clips related to this receipe below.Recipe By : Betty Crocker CookbookServing Size : 1 Preparation Time :0:00Categories : Cookies Holiday Amount Measure Ingred
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Type: Russian Bread Free Cooking Recipe – Bread
Simply good!
Ingredients / Directions
4? cup(s)s Gold Medal Flour
1 cake compressed yeast
1? cup(s)s scalded milk
? cup(s) sugar
1? cup(s)s raisins
2 eggs
? cup(s) butter
1 teaspoon salt Cinnamon to taste To prepare this Russian Bread Recipe
first dissolve yeast in scalded milk
cooled to 80 degree C
add 1 1/2 cup(s)s Gold Medal flour and mix until smooth; let stand until light and puffy. Add eggs
sugar
butter
raisins
salt
remainder of Gold Medal flour and cinnamon. Mix to a stiff dough and knead thoroughly. Let stand until double in volume. Divide into two equal parts for two loaves; cut each loaf into three equal parts; roll the parts into strips about 12 inches long and tapering to a point at each end; press ends together and braid. Place on buttered baking sheet
cover and allow to stand until light. Bake from one-half to three quarters of an hour(s). When cool
ice with an icing made by mixing a few drops of hot water with powdered sugar
flavoring with vanilla.
