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Annabel Rose Langbein ONZM (born 1958) is a New Zealand celebrity cook, food writer and publisher. She has published over 30 cookbooks, and co-produced three seasons of her award-winning television series, Annabel Langbein The Free Range Cook , which launched on the TV One network in New Zealand and has since screened in more than 90 countries.
Langbein is a surname of German origin, meaning "long leg", and may refer to: Annabel Langbein (born 1958), New Zealand celebrity cook, food writer and publisher; August Friedrich Ernst Langbein (1757–1835), German humoristic writer; Brenton Langbein (1928–1993), Australian violinist, conductor, and composer
Preheat the oven to 350 degrees. Spray a muffin tin* with non-stick cooking spray or line with liners. {Note: Make sure you spray the tins well if you aren't using liners, these like to stick.}
Banana bread recipes emerged in cookbooks across North America when baking powder became available in grocery stores in the 1930s. Some food historians believe banana bread was a byproduct of the Great Depression as resourceful housewives did not wish to throw away overripe bananas.
Sprinkles has 25 locations throughout the United States (Beverly Hills, Chicago, Dallas, Georgetown, The Grove, Downtown Los Angeles, Westlake Village, Houston, La Jolla, New York City, Palo Alto, Scottsdale, Las Vegas, Tampa, San Ramon, and Newport Beach), [14] with plans to open in 15 more cities including London and Tokyo. [9]
Drop batters, such as cornbread and muffin batters, have a liquid-to-dry ratio of about 1:2. Soft doughs, such as many chocolate chip cookie doughs, have a liquid-to-dry ratio of about 1:3. Soft doughs stick significantly to work surfaces. Stiff doughs, such as pie crust and sugar cookie doughs, have a liquid-to-dry ratio of about 1:8. Stiff ...
Banana Republic Factory $40 $90 Save $50 Available in sizes 0 to 20 as well as tall and petite sizing, these figure-flattering trousers will become the new hero of your weekday wardrobe.
This sale represents a 66% discount. In November 2011, Sara Lee Corporation completed the sale of its North American fresh bakery business to Grupo Bimbo for $709 million. [ 17 ] Sara Lee also sold its fresh-bakery businesses in Spain and Portugal to Grupo Bimbo for 115 million euros ($158.3 million), in a deal announced in October 2011.