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Preheat oven to 375. Place flour, baking powder, salt, lemon zest and cinnamon in the food processor and pulse a few times to combine. Add cold butter pieces and pulse until the “dough” looks course, then pour in the buttermilk and cranberries and pulse again until you have a mixture like this:
Yields: 6-8 servings. Prep Time: 10 mins. Total Time: 50 mins. Ingredients. 2 c. fresh or frozen cranberries, thawed. 5 tbsp. granulated sugar. 2 tbsp. brandy
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Get the recipe: Cranberry, Pecan and Goat Cheese Sweet Potato Bites Clare Barboza/Bonnie Matthews This cranberry pork tenderloin recipe needs up to eight hours in a slow cooker for an amazing ...
Red velvet cake is traditionally a red, crimson, or scarlet-colored [1] layer cake, layered with ermine icing [2] or cream cheese icing. Traditional recipes do not use food coloring, with the red color possibly due to non-Dutched, anthocyanin-rich cocoa, and possibly due to the usage of brown sugar, formerly called red sugar. [1] [3] [4] Common ...
Recipes for red velvet cake with cream cheese frosting and cold oven pound cake. Featuring an Equipment Review covering loaf pans and tips for perfectly baked cakes. Season 3 (2010)
A soft chocolate cake that is colored red and topped with cream cheese icing. Rock cake: United Kingdom: A small, rough cake that typically includes flavorings such as currants and candied peel. Rum baba: France, Italy: A small yeast cake soaked with rum and sometimes filled with cream. Rum cake: Jamaica, Trinidad and Tobago
Preheat oven to 425. Line a baking sheet with a silpat or parchment paper. In a food processor combine all of the dry ingredients, except the 2 tablespoons of flour.