ize.
Meanwhile combine light brown sugar, cinnamon and corn
ny yolk mixed into the recipe). Spread and press firmly into
irections for sauce:
This recipe makes enough sauce for about
our own favorites into the recipe. Black olives, pimentos, etc
ixer beat the eggs until light and creamy, about 1 minute
he broth, stirring constantly. Add light cream, pepper and salt.
Combine coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds until sugar is dissolved.
Add ice cream, and chocolate syrup, then blend on high speed until smooth and creamy.
Makes 2 shakes.
Note: You can make this recipe, and freeze half for later if you wish.
ith the rest of the recipe, stirring occasionally with a wire
an customize and expand this recipe easily for your tastes.
Blend all base recipe ingredients till smooth then fold in noodles and your 'exotic' variations!
Pour into 9\"x13\" pan sprayed with Pam.
Bake at 375F for about 1 hour till golden and firm. The ones containing more liquid (Pina Kugelada or Amoretto di Kugelano) require an additional 10-15 minutes.
Allow to set for at least 30 minutes before serving.
Serve at either room temp or lightly chilled.
Spray desired size pans with cooking spray.
Prepare cake mix according to package directions with the following modifications: Add 1 tablespoon all-purpose flour to the dry mix and stir well. Substitute an equal amount of Mott's natural applesauce for the vegetable oil.
Bake and cool as directed.
Frost cake with your choice of Betty Crocker Creamy Deluxe light frosting and garnish with fresh berries if desired.
Slice the entire block of Spam thinly along the narrow side.
Blend the remaining ingredients thoroughly, and mix in with sliced Spam so that each piece is coated.
Chill in refrigerator, covered, for at least 30 minutes.
Cook in a medium-hot pan in a single layer, turning each piece over after a few minutes.
Place on freshly-made Gyro bread (http://www.food.com/recipe/greek-pita-bread-60108), and top with chopped tomato, onions, and tzatziki sauce.
Gently melt the light muscovado sugar with two-thirds
Combine molasses, sugar, butter and vinegar.
Cook constantly, stirring slowly until mixture boils.
Boil slowly, stirring constantly until mixture reaches 260\u00b0 or candy hard ball stage. Remove from heat and pour into greased pan or platter.
When cool enough to handle, butter hands and pull until light golden color. Cut in 2-inch strips and let harden.
Wrap individually in wax paper and refrigerate.
Cream the butter; add sugar, vanilla and egg.
Beat until light.
Add dry ingredients and nuts.
Drop by teaspoon (approximately size of hickory nuts) onto ungreased cookie sheets. Bake in hot oven (400\u00b0) for approximately 5 minutes.
(Do not overbake.)
Cool on cookie sheet 1 to 2 minutes. Remove to wire rack.
argarine.
Sprinkle heavily with light brown sugar, cinnamon and nutmeg
Prepare pudding as directed using skim or low-fat milk.
In a large punch bowl, crumble one angel food cake for bottom layer. Continue layering with 1/2 of the pudding mixture, 1 can of pineapple, 1 can cherry pie filling and 1/2 of the Cool Whip container respectively.
Repeat the above layers and refrigerate. (The recipe can be cut in half for a smaller bowl.)
Put the onions, milk and water in a saucepan.
Cover and simmer until tender.
Drain the onions and cut them up.
Put the onions back into the pan.
Add the butter, salt, pepper, nutmeg and light cream.
Cook, uncovered, stirring once in a while. Serve piping hot.
as part of the original recipe, but if someone else can
Preheat the oven to 350\u00b0F.
In a large bowl, cream the butter & the sugar until light in colour & smooth.
Beat in the eggs, then add the rosewater.
Gradually stir in the flour. Chill the dough for 1-2 hours.
Pinch of a piece of dough at a time & roll into a 2\" rope.
Join the rope ends together to form a ring.
Bake the Jumbles for 10-12 minutes in the centre of the oven.
Cool on a wire rack then serve or store in an airtight container for upto a week.