ofter peach.
Use this recipe for baked apples or pears, increase baking
Preheat oven to 325 and lightly grease your donut pan.
Mix together dry ingredients. Add remaining ingredients and whisk to combine. Using a piping bag, pipe batter into prepared pan (you can also carefully use a spoon to fill pan).
Bake 8-11 minutes, or until donuts spring back when touched. Let cool for 5 minutes before removing to a wire rack. During this time, prepare your glaze by microwaving all four ingredients together until smooth.
Dip the tops of slightly cooled donuts into the glaze and top with chopped peanuts.
oughnuts to cool in pans for 10 minutes, then remove to
Fill a pastry tube with jam or jelly. After you have poured your favorite batter into cavities, carefully squeeze a strip of jam or jelly around the center of the batter. Avoid getting too near the edges of cavities. Latch cover and bake according to recipe. The batter will rise around the jelly!
To make the donuts:
Boil the potatoes until
e 2 pans for the cooking 1 for each fish, I
small dish and reserve for later. Add the apples to
baking sheet and toast for 8-10 minutes. Remove from
For the glaze:
Place all
ver medium heat and boil for 2 minutes; stir constantly.
ith the chicken broth. Check for seasoning, salt and pepper. Personally
Stir together the cornstarch, Karo syrup and water.
Put on stove and cook until clear.
Cook 1 to 2 minutes.
Add sugar-free jello and cook 2 minutes on low heat.
Use 6 packets of Equal in 1 quart of fresh or frozen strawberries.
Combine with cornstarch mixture and put in baked pie crust.
Put Cool Whip on top when cool.
Place in refrigerator.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
Scale and rinse fish well.
Cut in 1/2 and place on pine board.
Add your favorite spices.
Bake at 340* for 90 minutes.
Remove from oven, throw carp away.
Serve board with or without tarter sauce.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all
For sauce: Whisk yolks and sugar
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.
ling-film & allow to stand for 8-10 minutes.
Meanwhile
for at least 1 hour. Season with Salt, to taste.
Baked