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3. Peel and halve the pears. With a spoon, scoop out the cores and discard. In a large saucepan, combine the Riesling, water, sugar, vanilla bean and seeds, orange zest and star anise pods.
Grandma Ruby's moist, dense, and sweet buttermilk pound cake has a subtle hint of lemon. It's fantastic alone, but recipe creator James Buddy Clower suggests serving with a scoop of vanilla ice ...
Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, combine the granulated sugar and eggs and whisk until foamy and lightened in color, 1 to 2 ...
Tres leches cake is usually made with a traditional sponge cake, but this recipe is simplified. Mix the batter in one-bowl, then soak the baked cake in three kinds of milk — sweetened condensed ...
Joffre cake: Romania: A chocolate buttermilk layer cake filled with chocolate ganache. Kabuni: Albania [17] A traditional Albanian dessert made from rice fried in butter, mutton broth, raisins, sugar, salt, and spices. Cardinal slice: Austria: A classic layered Viennese desert consisting of a sponge cake layer and meringue and filled with red ...
The cake is typically baked in an 8-inch-square pan lined with parchment. The first step in preparing the batter is to cream butter, sugar and oil, then eggs and egg whites are added. The dry ingredients—cake flour, cocoa powder, espresso powder, baking powder and salt—are prepared in a separate bowl and are then gradually added to the ...
Add eggs, one at a time, beating well after each addition, about one minute per egg. Scrape down the sides of the bowl. Add buttermilk, vanilla extract, baking soda, salt, cinnamon, nutmeg, and ...
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