Chill glasses in freezer.
Combine chilled nectar and seltzer in pitcher and blend well, place back in refrigerator until ready to use.
Remove the glasses from freezer, just before serving.
Rim the glasses with peach nectar, don't worry if it runs down into the glass.
Dip the glass in sugar, to evenly coat rim of glass. You could use coloured sugar, yellow, orange or pink, for this garnish.
Pour the peach and orange bellini mixture into the glasses and garnish with a small orange wedge.
Serve immediately.
Preheat oven to 350 degrees F.
In a medium sized bowl combine flour, baking powder and salt.
In a large mixing bowl beat together butter and sugar for 3-5 minutes, until light and fluffy. Add vanilla; then beat in egg whites one at a time.
Stir together the champagne and schnapps in a spouted measuring cup.
To the butter mixture, gradually add in flour mixture and the champagne/schnapps mixture, in three alternating additions, beginning and ending with the flour mixture.
Gently stir in the diced peaches.
Pour batter into ...
br>*To make a peach bellini float stir some of this
Pour apricot nectar or liqueur into a champagne flute.
Fill to the top with cold champagne and stir gently.
The apricot color makes this version of the Bellini (usually peach nectar) more festive and offers a nice version of this classic drink.
For each Bellini, pour 1 teaspoon Amarena Fabbri cherry gourmet sauce into a champagne flute; fill the flute with Prosecco.
Stir, drop in 3 Amarena Fabbri cherries, top with a sprig of mint, and serve.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Make two recipes of cornbread according to the
Miso-Glazed Cod - Martha Stewart Recipes
t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
Make 2 double pie crust recipes.
Line an oblong shallow
Prepare desired filling (recipes follows); set aside.
Preheat oven to 375\u00b0.
In large mixing bowl, cream butter, brown sugar and vanilla until light and fluffy.
Mix in flour and salt.
Reserve 1/2 cup mixture.
Press remaining mixture evenly in 13 x 9 x 2-inch pan.
Bake at 375\u00b0 for 10 minutes.
Mix two recipes of Can't Fail Pie Crust.
Fill unbaked pie shell with sliced apples.
In a bowl, mix sugar, cinnamon and flour.
Pour evenly over the apples.
Then sprinkle vanilla over the mixture.
Then cut up margarine or butter over the top.
Cover with top crust and, with knife, make slits for air.
Bake at 400\u00b0 for 15 minutes and at 350\u00b0 for 45 to 50 minutes.
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ub posted in my other recipes).
Set grill rack to
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