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Cinnamon Raisin French Toast Recipe
| Breakfast
Type: Cinnamon Raisin French Toast Free Cooking Recipe - Breakfast You got to try this! Ingredients / Directions 3/4 cup(s) evaporated skimmed milkundiluted1 large egg1/2 teaspoon vanilla extract1/8 teaspoon salt8 slices cinnamon raisin bread2 Tbsp butter Put evaporated milkeggvanilla
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SHAKE AND BAKE
| Copycat Complete
Cooking receipe to make SHAKE AND BAKE under category Copycat Complete. You may find some video clips related to this receipe below. SHAKE AND BAKERecipe By : Famous RecipesServing Size : 0 Preparation Time :0:00Categories : Amount Measure Ingredient
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Black Cats? Treacle Treats Recipe
| Halloween
Type: Black Cats? Treacle Treats Free Cooking Recipe - Halloween Outstanding! Ingredients / Directions # 6 oz. (175g) rolled oats# 3 oz. (75g) black treacle# 3 oz. (75g) golden syrup# 3 oz. (75g) sugar# 3 oz. (75g) butter # Pre-heat the oven to 325FGas Mark 3170C# Put the butter in
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Dutch Apple Pie
| Pie s 4U
Cooking receipe to make Dutch Apple Pie under category Pie s 4U. You may find some video clips related to this receipe below.Dutch Apple Pie This pie is baked in a brown grocery sack, and is so delicious. Ingredients:
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Cooking receipe to make midnight lace biscuits under category General Recipes. You may find some video clips related to this receipe below.
midnight lace biscuits
These American biscuits look rather like brandy snaps though they taste nuttily
different. The recipe comes from Biscuits Pastries And Cookies Of The World by
Aaron Maree. He suggests using macadamia nuts which have a high oil content. We used macadamia and walnuts ground together. They will leak butter as they cook but that wont affect the biscuit.
120 g unsalted butter
120g caster sugar
30g double cream
a generous pinch of ground cinammon
90g macadamia or pecan nuts or walnuts finely ground
50g plain flour
Preheat the oven to 180C 350F gas mark 4.
Put the butter sugar cream cinnamon and ground nuts in a pan over a gentle heat.
Stir continuously until the mixture comes up to the boil.
Immediately tip in the flour mix in evenly and cook for 4 minutes stirring all the time.
Cool slightly.
Drop generous teaspoonfuls onto baking sheets lined with nonstick or greased parchment.
Bake for 58 minutes in relays leaving a couple of minutes between trayfuls.
Cool for a few mhutes then wrap around wooden spoon or over a rolling pin.
If the biscuits start to harden before youve curved them all return to the oven
for 30 seconds to soften.
Makes about 16
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