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Fresh Fig Cake Recipe
| Cakes
Type: Fresh Fig Cake Free Cooking Recipe - Cakes the best! Ingredients / Directions 2/3 cup(s) granulated sugar1/4 cup(s) buttersoftened1/4 cup(s) vanilla nonfat yogurt2 large eggs1 cup(s) unsifted all-purpose flour1 teaspoon baking powder1/2 teaspoon ground cinnamon12 large fresh pur
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Lobster and Crab Ravioli Recipe
| Pasta
Type: Lobster and Crab Ravioli Free Cooking Recipe - Pasta It's ok! Ingredients / Directions Lobster Sauce:2 live(1 1/4- to 1 1/2-pound) lobsters2 tbsp olive oil1 1/3 cup(s) finely chopped shallots1 cup(s) chopped fennel bulb3 garlic cloveschopped1/4 cup(s) Madeira4 teaspoon tomato pa
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Italian Rice Pie
| Pie s 4U
Cooking receipe to make Italian Rice Pie under category Pie s 4U. You may find some video clips related to this receipe below.Italian Rice Pie This recipe was acquired by myself from a friend in 1986. It is orginally from Naples, Italy. Italian Rice Pie is a tradition for my f
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pumpkin soup
| General Recipes
Cooking receipe to make pumpkin soup under category General Recipes. You may find some video clips related to this receipe below.pumpkin soup Zuppa di zucca italianriver cafe cook book1.5kg pumpkin peeled seeded and diced into 5cm cubes150g new potatoes peeled and cubed as above (preferably yellow C
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Type: Yorkshire Fruit Loaves Free Cooking Recipe – Bread
Yes!
Ingredients / Directions
2 lbs. flour
? cup(s)ful Crisco
1 teaspoonful salt
2 cup(s)fuls milk
1 yeast cake
1 cup(s)ful sugar
1 cup(s)ful sultana raisins
1 cup(s)ful currants
? cup(s)ful seeded raisins
? cup(s)ful chopped candied citron peel
1 teaspoonful powdered ginger
? teaspoonful powdered mace To prepare this Yorkshire Fruit Loaves Recipe
first heat Crisco in milk
then cool and add yeast cake mixed with a little sugar; stir in flour and salt
and allow to rise four hour(s). Mix sugar
fruit
peel
and spices into risen dough. Let rise again then divide into two Criscoed loaf tins. Allow to rise fifteen minutes
then bake in moderate oven one and a half hour(s).
Sufficient for two medium-sized loaves.
