irections for sauce:
This recipe makes enough sauce for about
o use if needed), diastatic malt powder, powdered milk, and salt
inch of salt and the malt vinegar and leave the mixture
ith a little whipped cream (recipe follows) or cinnamon on top
round cake pan.
Process malt biscuits & butter until finely crumbled
To make the malt truffles, stir cream, milk chocolate
rotating half way through.
Malt ice cream, 2 1/2
Blend hot coffee with malt mix if you opt.
to you the malt mix.
(I like it alot better with the malt mix) Add ice cream until desired texture is acheived.
Serve in any beverage container.
Looks great in margarita glasses, but tastes great in anything.
AND MOST IMPORTANT OF ALL-- Enjoy.
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
arm.
Bread Pudding Sauce Recipe.
Mix everything together and
lour, 1/2 cup chocolate malt powder, baking powder and salt
/2 cup sugar, the malt-o-meal & sour cream and
he refrigerator to get the best taste out of the chicken
he tomato used in the recipe.) PLEASE DO NOT ADD ANY
ust to boiling.
Stir malt powder.
Add milk chocolate
Add malt beverage, starter, salt, mix -- add
onger cooking time gives the best results.
In a deep
hese are one of the best tarts out there anywhere,believe
Combine malt vinegar, cilantro, minced red chili peppers, soy sauce, brown sugar and Fish Sauce.
Mix together well.
Place the malt vinegar and all the spices in a pan. Warm over low heat.
Pour into a warm, sterilised, 2-cup wide-necked jar. Seal with a non-metallic lid.
Allow it to stand in a warm place for 2 weeks.
Put some peppercorns into a sterilized 2-cup bottle. Strain and pour the vinegar into the bottle.
Seal and store in a cool, dark place for up to 6 months.