reparing the rest of the recipe.
Stir together the egg
until set.
For the rosewater plums, add sugar and 2
For the rosewater icing, sift powdered sugar into
illing, combine mascarpone, powdered sugar, rosewater and Turkish delight in a
ompletely.
Meanwhile, for the rosewater icing, beating all the ingredients
orm.
Fold cornstarch, vinegar, rosewater and Turkish delight into meringue
Preheat oven to 350\u00b0F. Lightly grease a 12-cup muffin pan.
Sift flour into a large bowl. Stir in sugar. Whisk together milk, butter, eggs, rosewater and vanilla bean seeds. Add to dry ingredients and mix until combined. Fold in raspberries until just combined. Distribute between muffin recesses and top with extra raspberries. Bake for 15-20 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely. Dust with powdered sugar.
ool.
Combine the sugar, rosewater and 1/3 cup water
Preheat the oven to 350\u00b0F. Grease and line 2 baking sheets with parchment paper.
Process pistachios in a food processor until finely chopped. Transfer to a bowl. Add tahini, sugar, honey and rosewater; mix well.
Roll tablespoons of tahini mixture into 16 balls. Place 2 inches apart on prepared trays. Flatten each slightly.
Bake for 8 mins or until golden. Cool on pans for 5 mins. Remove from pans; cool completely on wire rack. Dust with powdered sugar. Serve with ice cream.
fluff and separate grains. Add rosewater, pomegranate molasses, mint and pistachio
eavy cream, powdered sugar and rosewater to soft peaks. Top meringues
Finely grate 2 tsp of peel from the orange. Segment the orange over a small bowl.
Stir 1 1/2 cups water and sugar in medium saucepan on medium heat until the sugar dissolves. Bring to a boil. Remove from the heat.
Stir in the butter, rosewater, cinnamon and orange peel. Stir in the couscous. Cover; let it stand for about 5 mins or until the liquid is absorbed, fluffing it with a fork occasionally. Stir in the figs and half the nuts.
Serve the couscous topped with orange segments and yogurt. Sprinkle with remaining nuts and mint.
Blend or process 6 cups water, nuts and honey, in batches, until smooth. Add cardamom pods; let stand 2 hours.
Strain mixture through muslin-lined sieve into large pitcher; discard solids. Stir in rosewater and vanilla extract. Refrigerate before serving.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Mix Karo syrup, a few drops of lemon juice and rosewater together and set aside.
In another bowl, add ground nuts together with the sugar and rosewater.
Mix together by hand and set aside.
ose cupcakes, use 2 tsp rosewater instead of vanilla and add