orn with the sundried tomato butter (recipe below).
Note: I am
ressed. Serve with warm Sweet Butter Sauce.
SWEET BUTTER SAUCE INSTRUCTIONS: In a
Bring fruit juice & rose water to a boil, add couscous, stir well, cover, remove from heat & let stand 15 minutes. Fluff with a fork.
Rub well into grains 3 Tbs. melted sweet butter.
Combine couscous with 1/4 cup each finely ground blanched almonds and pistachio nuts.
Mound on serving platter and sprinkle with mixture of powdered sugar & cinnamon.
Garnish with kufeta (candy-coated almonds) & pomegranate seeds.
In large saucepan add salt and 4 quarts of water. Bring to boil.
Add artichokes.
Boil five minutes.
Drain in colandar.
In large frying pan, add olive oil and heat.
Add drained artichokes. Saute. Turning with spatula until sides are lightly browned.
Take out of pan and set aside.
Add lemon juice, butter and sugar or substitute to frying pan. Gently simmer.
Add 1/2 cup water, stir to mix.
Add fried artichokes. Toss to cover with lemon sweet butter sauce.
Cook five minutes at simmer.
Preheat oven to 350\u00b0.
Combine sweet potatoes, 3/4 stick softened butter, sugar, nutmeg, cinnamon, eggs and evaporated milk.
Pour into buttered casserole dish.
Bake for 20 minutes. While souffle is baking, melt 1/2 stick butter; stir in cornflakes, brown sugar and nuts.
Spread on top of souffle. Cover with miniature marshmallows and continue baking until set. If canned potatoes are used, use only 1/2 cup milk.
Makes 4 to 6 servings.
ulse to mix. Add the butter and pulse until the mixture
Peel and Boil the sweet potatoes until soft (you can also bake them and scrape out the pulp).
Add sweet potatoes to bowl and mash.
Add the rest of the ingredients and mix well.
Oil two 9x13 pans.
split mixture between two 9x13 pans evenly.
Sprinkle with chopped Pecans.
You can make a thicker cake if you prefer in two loaf pans but cooking time will be longer.
Bake at 350 for 15-20 min until the edges are brown.
The cake will rise as it cooks.
In large microwave bowl, melt chocolate on high for one minute.
Stir and heat another 30 seconds on high or until melted. Stir in peanut better.
Gently stir Crispix cereal into chocolate-peanut butter mixture until well coated.
Place powdered sugar in 2 gallon freezer storage bag, add coated cereal to sugar and close bag.
Gently toss cereal mixture until well coated. Store in air tight container in refrigerator.
egins to thicken.
Add butter, then flour which has been
s follows: Peel onions, heat butter and oil in a medium
Cut the butter into 1/2-inch cubes.
Beat the egg yolks, sugar, butter, thyme, basil, and rose water in a small bowl until smooth.
Mix enough of the butter with the hot noodles to coat the noodles with color.
Toss coated noodles with the yolk and spice mixture and serve.
br>For glaze:.
Melt butter in saucepan.
Stir in
ROSTING: Beat cream cheese and butter until smooth. Mix in flavoring
combine cake mix, egg, and butter with an electric mixer. Mix
aute pan, heat 2 tablespoons sweet butter and virgin olive oil until
Mix flour and butter in a food processor until crumbly (or mix by hand).
Add egg, sugar and white wine.
Mix together in processor.
Chill for 1 hour.
Roll out and put in spring-form pan to be filled with Sweet Pie Recipe.
Mix the butter ( I melt it in the
br>Immediately stir in peanut butter.
Drizzle warm frosting over
ake mix, pudding mix, water, butter, eggs and 2 teaspoons rum