ise in warm place until double; 50-60 minutes.
Bake
t works wonderfully in this recipe.
Turn out onto lightly
unless you are using the double sided grill appliance, and then you
o my work surface with double sided tape, put my dough on
ou favorite yellow cake batter recipe or a box mix and
ill and bake, following individual recipe.
PIe: Pare, quarter, and
repare Sauce (I usually double the recipe to have extra on hand
baking pan. I double this recipe and use a bundt pan
f you are doubling the recipe).
In large bowl, combine
dded and mixed. I double the recipe in order to have enough
e removed by pressing a double layer of plain, white paper
n the top of a double boiler over hot, simmering water
put chopped chocolate in a bowl.
in a small saucepan bring cream to a boil, pour over chocolate.
sit 2 minutes, whisk until smooth.
let cool then cover with plastic wrap right on the ganache and refrigerate until cold.
beat until smooth and spreadable.
*you will want to double this recipe to fill and frost a 9 in layer cake. this makes enough for a thick filling.
sed up.
I always double this recipe so I can give
reeze the coffee. Note: Double the recipe to make 2 trays of
Note - If desired, double sauce recipe and reserve half of the
Mix all ingredients together. Cover with 4 cups water.
Bring to a boil. Reduce heat, cover with lid and simmer for about 1 hour.
I usually double this recipe.
I always double this recipe.
Simmer easy and very satisfying.
Beat the 6 egg yolks until light; add grated lemon rind, lemon juice and sugar.
Cook in double boiler, stirring constantly, until thickened.
Soak gelatine in cold water.
Add to custard and let cool.
In a large bowl, beat the egg whites until stiff.
Gradually add the sugar.
Fold custard in.
br>Mix the syrup, coconut, double cream, grated lemon and lemon