Prepare fruit and weigh them AFTER they have been peeled, cored and stoned.Place all the fruit and the ginger into a large preserving pan and simmer VERY gently for about 45 minutes, or until the fr ...
Bring syrup and water to a boil in a 6 qt Dutch oven over medium-high heat.While the syrup/water is rising to a boil, whisk flour, baking powder, and salt in a bowl. Set aside.Grate butter on large ...
Combine red beets, vinegar and sugar in a pan.Stir and heat just enough to dissolve the sugar.Add the eggs and refrigerate at least one hour (I prefer overnight). ...
Preheat oven to 350 and spray a 9\"x 9\" baking pan with PAM.Mix together all ingredients except berries just until blended and pour into pan.Pour berries on top of batter (they'll sink in).You can ...
Using a small, dry skillet over low heat, toast RawSpiceBar's Hazelnut Dukkah until fragrant, about 2-3 minutes.Mix greek yogurt with salt and lemon juice. Sprinkle dukkah on top with a generous dri ...
Preheat oven to 425 degrees.Prepare an 8X8 baking dish with cooking spray (I prefer Pam).In bowl, combine cornmeal, flour, sugar, and baking powder.In separate bowl, combine milk, egg substitute, an ...
Wash and pick over the blueberries.Set them aside.Wash and drain the currants.Put them in a pot with the water.Bring them to a boil, stirring frequently, until the berries are popped and the juice i ...
Place all dry ingredients in to a glass bowl. Add liquids and blend until salt is dissolved. Place meat in a glass bowl. Cover meat and refrigerate for 24 to 36 hours. Remove from refrigerator, and ...
Peel the peaches--to do it easily, boil them for about 10 seconds, then peel off the skin.Slice them.Put the peeled, sliced peaches in a bowl, add about half a bottle of red wine to cover.The type o ...
Place butter and jam in a mixing bowl of an electric mixer fitted with a paddle attachment.Cream butter and jam until well incorporated, about 2 minutes.Add powdered sugar, one cup at a time until y ...