utter, eggs, salt, bread flour, purple yam powder, and bread machine yeast
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or grease lightly.
Mix sugar, oil, eggs, vanilla extract, salt, baking powder, purple yam powder, and flour, in this order, in a large bowl until dough is well blended. Drop tablespoons of dough onto the baking sheet.
Bake in the preheated oven until cookies look firm, 8 to 10 minutes. Cool for at least 5 minutes before gently transferring to a wire rack.
Preheat an air fryer to 320 degrees F (160 degrees C).
Place yam fries into a bowl. Add olive oil and sriracha-flavored salt; toss to coat evenly. Pour into the air fryer basket.
Cook in the preheated air fryer for 16 minutes. Increase heat to 400 degrees F (200 degrees C). Shake basket and cook for 5 minutes more.
Mix sour cream and sriracha sauce together in a bowl. Serve alongside yam fries.
. peel yams until the purple inside is exposed. Cut into
ut of skins and pass purple yam through a ricer onto a
rectangle, about 22x10cm. Place purple taro dough atop the light
o 35 minutes.
Combine purple yams, flour, 1 onion, eggs
e \"Chinese sweet sauce\": the recipe nor book do not give
Boil the tom yam stock over a medium high
"Purple Rice\", you can find it online, too.
This recipe was
second batch, adding the purple food colouring to the marshmallow
tablespoon or more of purple gel food coloring to get
repare the box of Danish Dessert according to directions.
While
ach of 4 sundae or dessert dishes. Spoon about half of
Wash and slice mushrooms. Dice onion. Cut yam into 1-inch pieces. Place mushrooms and onions in a pan sprayed with PAM, cover, and sautee over medium-high heat, stirring occasionally for about 5 minutes. Add all spices and reduce heat to low-medium. Add the yam pieces and cook 5-10 minutes, stirring occasionally and adding a little water if it gets too dry. Cook until the yam is just getting tender and all of it is moist but not watery.
Heat oven to 350\u00b0.
Grease a 13 x 9 x 2-inch pan.
In large mixer bowl, beat flour, sugar, butter, eggs and syrup until smooth.
Pour into pan.
Bake for 25 to 30 minutes, or until top springs back when touched.
Cool completely in pan.
Spread mint cream layer on cake (recipe follows).
Chill.
Pour chocolate topping over dessert (recipe follows).
Cover and chill.
In blender container, combine milk, frozen juice concentrates and ice cream.
Cover and blend until smooth.
Serve in tall glasses with straws.
Garnish with whipped dessert topping and mint leaves, if desired.
Serves 1 or 2.
hat the yield of this recipe is just over half a
bout two rows of green, purple and yellow.
Cake is
o pot.
Add diced purple top turnips to pot.