First toast the almonds in a single layer in a shallow pan in a 350\u00b0F oven for 12 to 15 minutes, shaking the pan a few times, until the almonds are lightly colored and have a delicious smell of toasted almonds when you open the oven door. Set aside to cool.
Adjust two racks to divide the oven into thirds and preheat oven to 375\u00b0F If possible, use cookie sheets without raised edges; otherwise use any sheets upside down. Line the sheets with baking parchment or aluminum foil, shiny side up, and set aside.
Sift together into a ...
Combine flour, sugar, and salt in a bowl.
Cut in butter until mixture resembles coarse crumbs.
Add water and toss with a fork until pastry holds together.
Shape pastry into a ball and flatten into a disk.
Wrap and refrigerate 1 hour.
Melt butter in a 12\" skillet over medium heat.
Increase heat to high and add sugar and brandy.
Stir in apples and cover and cook 3 minutes, stirring apples twice.
Uncover and add raisins and cook apples, stirring until tender and liquid evaporates, about 6 minutes more.
Cool apples ...
Butter a 10\"x5\" loaf pan and spritz with baking spray. Preheat oven to 350.
Sift together flour, baking soda, salt, cinnamon, and cloves. Set aside.
In large bowl, beat eggs just to mix. Add sugar and oil and beat lightly just to mix.
Mix in the pumpkin puree and dates.
Add sifted dry ingredients, and mix only until they are smoothly incorporated.
Stir in the walnuts.
Turn into prepared pan and smooth top. Bake 1-1/2 hours. (If you use two smaller pans, bake 65-70 minutes.).
Cool in pan for 15 minutes. Invert pan and ...
Preheat oven to 400 degrees F. Fit your cookie press with a favorite plate. You'll need unbuttered, unlined cookie sheets.
Melt chocolate in the top of a double boiler over hot, not simmering water, or melt in the microwave following manufacturer's directions. Allow to cool slightly.
In the large bowl of an electric mixer, cream the butter. Add the salt, vanilla and sugar and beat to mix well. Add the egg yolks and beat to mix, then add the chocolate, mixing well to blend. On low speed, gradually add the flour. Beat only to mix after ...
Spray an 8-1/2\"x5\" loaf pan with baking spray.
Grind almonds very fine and set aside.
Sift together flour, baking powder, and salt and set aside.
In a small heavy saucepan, melt butter. Transfer to a large bowl. With electric mixer, add sugar and beat a bit to mix.
On low speed, beat in eggs one at a time, beating only to mix well.
Add dry ingredients in three additions, alternating with milk in two additions, scraping bowl with a spatula and beating until mixed after each addition.
Mix in lemon extract.
Remove from ...
Preheat oven to 350\u00b0F.
Butter a 10 x 5 x 3 inch loaf pan or any other bread loaf pan that has a 10 cup capacity.
Dust the pan with flour or fine dry bread crumbs and tap to shake out excess crumbs over paper.
Sift together flour, salt, baking soda, baking powder and cinnamon and set aside.
Wash zucchini well under running water, and cut off both ends.
Grate the zucchini. Do not drain. Press it firmly into a measuring cup. Set aside.
In a large bowl, beat the eggs just to mix. Mix in the sugar oil ans vanilla.
Add the ...
Adjust oven rack 1/3 from bottom of oven. Preheat oven to 350 degrees. Butter 9x3-1/2-inch tube pan and dust it lightly with fine, dry bread crumbs.
Sift flour, baking powder, and salt and set aside. In large bowl of electric mixer cream the butter. Add the sugar and beat for 2 to 3 minutes. Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep mixture smooth. On lowest speed alternately add the dry ingredients in three additions and the milk in two additions, scraping the bowl with the rubber spatula ...
Position oven racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees. Line two large baking sheets with parchment paper.
Using the small bowl of a stand mixer on medium-high speed, beat the egg whites with the salt until they form soft peaks. Reduce speed to medium-low and add the sugar by the teaspoonful, blending well after each addition. When about half of the sugar has been incorporated, add the vanilla extract and lemon juice or cider vinegar, then add the rest of the sugar. Increase speed to high just ...
Place rack in center of oven and preheat oven to 400\u00b0F Use a muffin pan with liners or a buttered, nonstick pan (for a better crust).
Sift together flour, baking powder, salt and sugar in a very large bowl.
Add blueberries; stir gently to mix.
In another bowl, beat egg lightly just to mix.
Add butter, milk and rind. DO NOT OVERMIX.
Add liquid ingredients all at once to dry ingredients.
Fold with rubber spatula only a few seconds until dry ingredients are barely moistened. Batter should be lumpy.
Fill muffin forms 2/3 ...
Position oven rack 1/3 up from the bottom of oven; preheat to 350\u00b0.
Add butter and chocolate to the top of a double boiler over warm water on low heat.
Cover until partially melted, then uncover and stir until completely melted and smooth.
Remove the top of the double boiler and set aside, uncovered, to cool slightly.
Meanwhile, in a large bowl beat (use electric mixer) the eggs well.
Except for the chocolate/butter mixture, add all the remaining ingredients; beat well.
Then beat in the chocolate and butter mixture.
...
Position oven rack 1/3 up from the bottom of the oven; preheat to 450\u00b0. Have the crust in the freezer for at least 20-30 minutes before baking (or longer).
Add cream to a small saucepan, uncovered, over medium heat; let stand until a slightly wrinkled skin forms on top or tiny bubbles appear around the edges.
Meanwhile, in a bowl of an electric mixer, beat the eggs lightly just to mix; beat in the vanilla, sugar, and salt.
Through a fine strainer, add the spices; then add the pumpkin and mix well.
Gradually stir in the hot ...
br>Add two tablespoons of maida and knead again with the
owl.
Add wheat flour, maida, salt& melted ghee.
Make
ip the balls in the maida batter(made by dissolving little
nd 2 tbsp oil to maida.
Add water and make
o put 1 cup of Maida in a bowl little salt
br>Sieve all purpose flour (maida) with salt and baking soda
ow add the besan and maida and keep stirring on slow
alt, chilli powder, garam masala, maida, peanuts and cilantro.
Mix
ell.
Add the flour (maida), stir fry till slightly colored