llow to cool.
If using crust for baking a pie
hat if you have been using unsalted butter, and/or unsalted
Ham Salad Spread:
In a food processor,
ith sliced almonds, if using, and spread batter into a well greased
n center of oven.
Using a mixer, beat together the
ack; let cool completely.
Using small knife, cut out 1
layers from the fridge. Using a round cookie cutter, cut
iddle of the cheesecloth and spread the remaining salt mixture and
iquid for 10 minutes.
Using a metal spatula, transfer salmon
ell to coat all seeds. Spread seeds out in a single
Whip cream cheese until soft, add butter, blend.
Add remaining ingredients and whip till smooth and creamy.
Spread on cake or muffins, or whatever you're using it for. And it's okay to sneak a spoonful! (I do) Frosts 9x13 cake or 12-18 cupcakes.
he chocolate hazelnut spread, and swirl into the batter using two fingers
or the Nutella(R) hazelnut spread, for 1 to 2 minutes
Place salmon in strainer; drain thoroughly (only if using canned salmon).
Flake salmon with fork.
Combine all ingredients; mix until smooth.
Chill overnight before using.
Spread on toast points or fill rosette cups.
o 1/6-inch thickness. Using small gingerbread-man cookie cutter
eanut butter and chocolate-hazelnut spread. Cook and stir until smooth
ofu spread, basil, salt and pepper to taste, in a bowl. Using
he herbs & spices for the spread except cheese. Microwave for 30
Have all ingredients at room temperature.
Mix all together using as much milk as needed for spreadability.
Use electric mixer.
arrot rounds into decorative shapes using vegetable cutters. Wrap in a