Korean-Style Tofu
| Low Carb Recipes
Cooking receipe to make Korean-Style Tofu under category Low Carb Recipes. You may find some video clips related to this receipe below.This is good to have around as a salty and spicy nibble. Korean-Style TofuServes 4 2 blocks firm tofu, drained, 350 grams each` vegetable oil 1/4 cup soy sauce 1 1/2
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Chocolate Spoons
| Chocolate Swap
Cooking receipe to make Chocolate Spoons under category Chocolate Swap. You may find some video clips related to this receipe below.Chocolate SpoonsThese make a great gift with a fancy coffee mix. You[tubepress mode='tag', tagValue='Chocolate Spoons']
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sweet and sour spiced pork
| Aga Recipes
Cooking receipe to make sweet and sour spiced pork under category Aga Recipes. You may find some video clips related to this receipe below.sweet and sour spiced pork2 garlic cloves 1.1kg boneless loin of pork rind removed 1 large red chilli 25mm piece root ginger 150ml plum sauce1 tbsp dark soy sauc
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prune and walnut egg custard tart
| Aga Recipes
Cooking receipe to make prune and walnut egg custard tart under category Aga Recipes. You may find some video clips related to this receipe below.prune and walnut egg custard tart100g butter 175g plain flourt tsp caster sugarcold water125g ready to eat pitted prunes roughly chopped50g walnut pieces
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Type: Raspberry Ripple Coffee Cake Free Cooking Recipe – Breakfast
Not bad!
Ingredients / Directions
3 cup(s)s flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 cup(s) lightly salted butter
1 teaspoon vanilla extract
2 teaspoons lemon juice
1 1/2 cup(s)s granulated sugar
3 eggs
1 cup(s) sour cream
Zest of 1 lemon
finely grated
2/3 cup(s) seedless raspberry preserves
1 tablespoon raspberry vinegar Preheat oven to 375 degrees F. Grease a Bundt pan.
Sift flour
baking powder and baking soda together and set aside.
With electric mixer
cream butter
vanilla extract and lemon juice until light and fluffy. Add sugar slowly
beating at high speed for 3 minutes.
Add eggs
one at a time
beating until batter is smooth after each addition. Beat for 2 minutes at high speed after addition of last egg. On lowest speed
alternate 3 additions of dry ingredients with 2 additions of sour cream
beating just until smooth after each addition.
In small bowl
combine lemon zest
preserves and vinegar.
Spread thin layer of batter in bottom of Bundt pan. Spread with thin layer of preserves
keeping preserves away from edges of pan in a sort of channel in center of batter. Top bottom layer of batter and preserves with another thin layer
alternating layering process and ending with batter. To help spread batter
place several small spoonsful around pan
then spread with back of spoon. Bake 50 minutes or until tester comes out clean.
Cool in pan for 15 minutes; unmold and cool completely. Dust with confectioners” sugar.
Serves 10 to 12.
