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Applesauce cake is a dessert cake prepared using apple sauce, flour and sugar as main ingredients. Store-bought or homemade applesauce may be used in its preparation. [ 5 ] Additional ingredients include eggs, butter, margarine or oil, raisins, dates, chopped apple, chopped nuts (such as walnuts and pecans), cocoa powder, and spices such as ...
Apple sauce is served as a side dish in northern Europe and North America. In the United States, packaged apple sauce is primarily branded as a children's snack, and is ubiquitous in school cafeterias. In American cuisine, it is commonly served as pork chops and apple sauce. American-style apple sauce is not widely available in Britain.
In this version, the smokey warm bourbon, zingy mustard, sharp cheddar, and heavy cream allow the apples and chicken to really pop off. Get the Creamy Apple Bourbon Chicken Skillet recipe .
This apple pie is actually a derivative of an old Solognese speciality with apples or pears. It has existed for a very long time, and the recipe was passed down from mother to daughter. [citation needed] Traditionally the bottom of the pan is generously lined with butter and a layer of granulated or powdered sugar is added. [citation needed]
Apple butter (Dutch: appelstroop) is a highly concentrated form of apple sauce produced by long, slow cooking of apples with apple juice or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown. The concentration of sugar gives apple butter a much longer shelf life as a preserve than apple sauce.
1. Martha Washington’s Crab Soup. First lady Martha Washington’s crab soup was served often during the Franklin D. Roosevelt and Eisenhower administrations.
Similarly, a good baking technique (and a good oven) are also needed to create a baked Alaska because of the difficulty of baking hot meringue and cold ice cream at the same time. Baking can also be used to prepare other foods such as pizzas, baked potatoes, baked apples, baked beans, some casseroles and pasta dishes such as lasagne.
If you are using Morton Kosher Salt, I recommend using about 1 1/2 teaspoons of Morton Kosher for each teaspoon of table salt called for in the recipe. The Takeaway