Line an 8-inch square baking pan with aluminum foil that overhangs. Coat the foil with 1 tbsp of the butter.In a 3-quart heavy-bottomed saucepan over low heat, cook the maple syrup, half-and-half, s ...
Combine all ingredients and store in a cool, dry place.When you're using for Mexican dishes, use about 1 tablespoon or so per 1 pound ground beef, or chicken or beans.More if you like the extra flav ...
Wash and drain fruit. Keep 1/3 apart for the garnish.Put the nuts through a grinder, or wrap them in a towel and hit them into pieces with a hammer. Keep some of the nuts apart for the garnish as we ...
1. In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.My ...
Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch springform pan coated with cooking spray.Combine 3 cups blackberries and fresh lemon j ...
Whisk the Genugel into the cold water first, then add to syrup.Make sure the pot is at least 3 times the size of the liquid, as it foams up during boil.Boil all ingredients to 217.5 degrees F.(Some ...
In a large deep stainless (or cast iron) saucepan combine fruit, sugar and lemon juice. Stir to mix well. Let stand at room temperature for 20 minutes.Meanwhile prepare the jars and lids for preserv ...
In a heavy-bottomed saucepan, combine the sugar and water and bring to a boil over medium-high heat. Add the fresh and dried blueberries and stir to combine. Turn the heat down to low and simmer for ...
Line a 9 x 5 x 3-inch loaf pan with plastic wrap, draping the wrap over the sides and ends of the pan (Just like lining a shoe box with tissue paper).Spread one cup of the Fontina cheese on the bott ...