Soak the apricots in water overnight.
Drain off water. Puree apricots. Add honey and simple syrup. Store in refrigerator.
Warm on stove or in microwave. Put into little pitchers and hold each in oven until ready to serve.
To make simple sugar syrup, combine sugar and water in a saucepan and bring to a boil. Boil gently without stirring for 10 minutes. Allow to cool.
Mix and sift flour, baking powder, baking soda and salt.
Cream butter or margarine and sugar.
Add egg and yolk.
Beat until smooth and light.
Add water alternately with dry ingredients.
Add Burnt Sugar Syrup.
Pour into 2 greased and floured 8-inch pans. Bake at 350\u00b0 for 25 to 30 minutes.
Use the recipe for the Burnt Sugar Icing to frost the cake.
/4 cup of the simple sugar syrup in a food processor until
Bring water to a boil in a small saucepan.
Pour in sugar. Stir until sugar is completely dissolved.
Remove saucepan from heat and allow contents to cool.
Refrigerate in a sealed container until ready for use.
hick and creamy. Gradually add sugar, beating until dissolved between additions
Burnt Sugar Syrup:
Heat 1 cup sugar in a large skillet over
o soften.
Gradually add sugar, and cream together until light
Combine eggs whites, sugar, water and corn syrup in top of double boiler.
Heat water to boiling point.
Beat with beater for about 7 minutes or until mixture thickens and holds shape.
Remove from boiling water.
Add burnt sugar syrup and continue to beat until stiff enough to spread.
heat 1/2 cup granulated sugar until melted and light caramel
CAKE:
Cream the margarine and sugar.
Add the egg replacer, water, vanilla and burnt sugar syrup.
Mix together then add flour and baking powder.
Mix well.
Pour batter into a greased and floured 9x13\" pan or use 2-9\" round pans.
Bake at 350'F for 35 minutes.
The cake is done when you touch the center and it springs back up.
Cool the cake.
ICING:
Combine the Icing ingredients together in a sauce pan and cook until it forms a hard ball.
Ice the cake while it's still warm and it will harden on the cake.
Enjoy.
Mix together the 3/4 cup sugar, cornstarch, salt, Burnt Sugar Syrup*, egg yolks, milk, butter and vanilla.
Stir over heat and cook until thickened.
Pour into a baked 9-inch pie shell.
Top with meringue and bake at 350\u00b0 for 12 to 15 minutes.
Gradually add sugar to shortening, creaming thoroughly. Add vanilla, then eggs, one at a time, beating one minute after each. Add sifted dry ingredients to creamed mixture alternately with water, a small amount at a time, beating smooth after each addition. Add 3 Tbsp. Burnt-sugar syrup.
Cream margarine, sugar, eggs and vanilla until light and fluffy. Combine milk and burnt sugar syrup.
Add alternately with flour which has been sifted with baking powder, soda and salt.
Beat until smooth.
Bake in greased and floured pan in 350\u00b0 oven for 25 minutes.
Sift flour; add baking powder and sift 3 times.
Cream butter and sugar, adding sugar 2 tablespoons at a time.
Cream well.
Add beaten egg yolks, flour and milk.
Add vanilla and burnt sugar syrup alternately.
Fold in beaten egg whites.
Bake 30 to 35 minutes in 350\u00b0 oven.
Use 2 greased and floured round cake pans.
br>
Filling: Mix brown sugar, cinnamon & butter. Microwave for 6
n a saucepan, combine the sugar, water and Kahlua over medium
In a double Old Fashioned glass combine mint and syrup, mashing mint with the back of a spoon to release flavor. Add remaining ingredients and enough ice to fill glass. Transfer mixture to a cocktail shaker and shake well. Serve drink in double Old Fashioned glass.
Simple Syrup recipe: In a saucepan, bring 1 1/4 cups sugar and 1 1/4 cups water to a boil, stirring, and boil until sugar is completely dissolved. Cool syrup completely. Syrup keeps, covered and chilled, for 2 months. Makes about 2 cups.
Add 1/4 measure of water to the mix and knead gently into soft dough.
Allow to rest for 5 min. Then shape the dough into small balls.
Deep fry the balls into golden brown in slow flame. Soak the balls in sugar syrup for 20 minutes. The jamuns absorb the syrup and are ready to eat.
Syrup recipe. Mix 1 cup sugar in 1 cup of water. Boil the mixture for 10 minutes
Put the whiskey, lemon juice, simple syrup and several ice cubes in a cocktail shaker and shake well.
Strain into a highball glass and add more ice cubes. Decorate with an orange wedge and cocktail cherry. Serve topped up with soda water.
Combine geletin, cornstarch, and sugar in a large saucepan.
Add water and stir to combine.
Add strawberries and mash (I use my potato masher) to break into small pieces.
Heat over medium-high heat until mixture boils.
Continue to boil for 1 minute or until syrup thickens.
Cool.
Store in fridge.
Warm syrup to serve.