vinegar and oil and stir. Season to taste with salt, pepper and sugar. Refrigerate
Mix and sift flour, baking powder, baking soda and salt.
Cream butter or margarine and sugar.
Add egg and yolk.
Beat until smooth and light.
Add water alternately with dry ingredients.
Add Burnt Sugar Syrup.
Pour into 2 greased and floured 8-inch pans. Bake at 350\u00b0 for 25 to 30 minutes.
Use the recipe for the Burnt Sugar Icing to frost the cake.
e flour, salt and sugar until blended. Add butter and process briefly until
large bowl, cream butter and sugar with electric mixer.
Beat
Cream and beat shortening and sugar until light and fluffy. Cream and beat well eggs, milk and flavoring.
Sift dry ingredients together.
Add to other mixture.
Shape into mound. Wrap in wax paper.
Chill.
Roll on a board lightly floured with confectioners sugar and flour mixture.
Roll to approximately 1/4 inch thick.
Put cutter in confectioners sugar before cutting. Bake at 375\u00b0 for 8 minutes.
Combine beaten eggs and garlic in a large, shallow dish. Add pork steaks to egg mixture, turning to coat. Cover and chill for 15-30 mins. Combine breadcrumbs, sage and lemon zest and spread over a tray.
Remove steaks from egg mixture, 1 at a time, allowing excess egg mixture to drain off. Coat firmly with breadcrumb mixture. Heat oil in a large frying pan and fry pork until golden brown on both sides and cooked through. Serve with lemon wedges, boiled potatoes and sugar snap peas.
Start the water, salt and sugar to a boil while prepping the potatoes.
Add the potatoes as soon as they're prepped, cover and let cook until nearly done. (Actual time will vary based on the size and density of the potatoes. The tiny potatoes took only about 20 minutes, others longer.)
Add the beans, return to a boil and cook for about 7 minutes or until the beans are well-cooked but still bright green.
Drain.
Return to the hot pot and toss with garlic and butter. Add salt if needed.
use half the oil and gently fry garlic do not
n a larger bowl, cream sugar and softened butter until smooth. Mix
Preheat oven to 400\u00b0.
Sift flour, baking powder and salt together.
Cream together butter and sugar.
Add eggs and vanilla, beating until light and fluffy.
Gradually add sifted dry ingredients.
Form dough into 1-inch balls and place 2 inches apart on greased sheet.
Butter bottom of large flat tumbler glass; dip in sugar and then press balls of dough until they are 1/8-inch thick.
Bake 10 minutes.
Also, dough may be dipped by rounded teaspoonfuls.
Combine crumbs, margarine and sugar substitute (several). Stir well.
Press into bottom of spring-form pan.
Bake at 350\u00b0 for 8 minutes.
Cool.
Stir yogurt and drain through cheesecloth. Sprinkle gelatin over lime juice.
Let stand 1 minute.
Add 1/2 cup sugar.
Cook until dissolved.
Remove and let cool.
In food processor, blend
cottage cheese, cream cheese and gelatin. Process until smooth.
Add yogurt and process until smooth.
Stir in rind.
Pour over crust.
Cover and chill.
ides.
Add the onion and sugar snap peas; stir-fry until
o consistency of mayonnaise; add sugar gradually while continuing to cream
Combine Sugar, Yeast, and Water in Mixer Bowl. Let
Cream the sugar and margarine together.
Add egg and vanilla. Mix well. Slowly add milk.
Mix all dry ingredients together and slowly add to sugar mixture.
Mix cinnamon and sugar together (1/3 cup sugar and 1/2 teaspoon cinnamon) in a small bowl.
Roll cookie dough in ball and dip in sugar and cinnamon mixture.
Pat out in pan. Bake at 400\u00b0 until lightly brown.
Scrape well, wash and grate raw carrots.
Mix with 1/2 cup of sour cream and peas.
Shape into cone and place in a salad dish. Pour over cone 1/2 cup sour cream mixed with salt and sugar.
Top cone with sliced fresh tomatoes and lettuce leaves.
Mix flour, cream of tartar, soda and salt; set aside.
Mix shortening, sugar and eggs.
Stir in the flour mixture.
Roll into walnut size balls.
Roll balls in cinnamon and sugar mixture. Place on ungreased cookie sheet, 2 inches apart.
Bake at 400\u00b0 for 8 to 10 minutes.
Place 2 thin slices of cucumber in a bowl with basil leaves and sugar and smash with a fork until softened; pour in a teaspoon of watermelon vodka to loosen the mixture. Place crushed ice into a cocktail shaker and transfer cucumber-basil mixture into shaker; top with remaining watermelon vodka, lime juice, and simple syrup. Shake and strain into 2 chilled martini glasses; garnish each cocktail with 1 slice of peeled cucumber. Best enjoyed wearing flip-flops.
Cream together well the first 5 ingredients. Sift together, then add, the flour, baking soda and baking powder.
Get ready for middle of cake batter.
Mix the brown sugar and cinnamon together. Pour half of the batter in well-greased and floured pan, then add cherries, brown sugar, cinnamon and sugar in middle.
Add the other half of batter.
Top with cinnamon and sugar. Bake 1 hour at 350\u00b0.
stockpot.
Add carrots and sugar snap peas; cook 3 minutes