Apple and Blackberry Pie with Crumble Pastry Recipe
| Pies And Pastries
Type: Apple and Blackberry Pie with Crumble Pastry Free Cooking Recipe - Pies And Pastries No other! Ingredients / Directions 6 x eating apples not too large and with stems intact squeeze of lemon juice 5 tbl light muscovado sugar 50 gm butter 350 gm blackberries double cream
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Brandy Smash
| Drink Master
Cooking receipe to make Brandy Smash under category Drink Master. You may find some video clips related to this receipe below. 1 cube Sugar 1 oz Club Soda 4 sprigs Mint 2 oz BrandyMuddle cube of sugar with club soda and mint in old-fashioned glass. A
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Whiskey Highball
| Drink Master
Cooking receipe to make Whiskey Highball under category Drink Master. You may find some video clips related to this receipe below. 2 oz Blended Whiskey Ginger Ale or Club Soda Pour whiskey over ice into highball glass. Fill with ginger ale or club soda. Add a twist of lemon peel
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Cappeli d''Angelo with Parmesan Sauce Recipe
| Pasta
Type: Cappeli d''Angelo with Parmesan Sauce Free Cooking Recipe - Pasta This is a good one! Ingredients / Directions 1 cup(s) unsalted butter1 pound Capelli D''Angelocooked al dente1 1/2 cup(s)s freshly-grated Parmesan cheeseSaltFreshly-ground black pepper Melt butter in large skillet
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Type: Cookies ”n” Cream Peach Cobbler Free Cooking Recipe – Pies And Pastries
You got to try this!
Ingredients / Directions
3/4 cup(s) granulated sugar
3 1/2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 cup(s) amaretto (optional)
1/4 cup(s) peach preserves
10 large ripe peaches (3 pound)
peeled and sliced
1/3 (20 ounce package) refrigerated sliceable sugar cookie dough
1 tablespoon all-purpose flour
divided
1 1/2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
Vanilla ice cream Combine first 3 ingredients in a large saucepan; stir well. Stir in amaretto
if desired
and peach preserves. Add sliced peaches
and stir gently to coat. Cook over medium heat
stirring frequently
until mixture is thickened and bubbly. Spoon peach mixture into a lightly greased 11 x 7 x 1 1/2-inch baking dish.
Place cookie dough between 2 sheets of plastic wrap on a cookie sheet; roll to a 10 x 17-inch rectangle. Remove top sheet of plastic wrap
and sprinkle dough with 1 1/2 teaspoons of flour; gently rub flour into dough. Repeat procedure on other side of dough. Freeze dough 15 minutes.
Cut 6 (10 x 1/2-inch) strips of dough
using a pastry wheel. Cut 8 (6 x 1/2-inch) strips of dough. Arrange strips in lattice design over peach mixture in dish. Combine 1 1/2 tablespoons sugar and 1/4 teaspoon cinnamon. Sprinkle over cookie dough. Bake at 350 degrees F for 30 to 35 minutes or until golden brown.
Let cobbler cool 15 minutes on a wire rack. Spoon into individual serving bowls
and top with ice cream.
Yields 8 servings.
NOTE: Slice and bake remaining cookie dough according to package directions. Serve additional cookies with cobbler and ice cream
if desired.
