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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.
Velouté à la polonaise – Classic French sauce – A velouté sauce mixed with horseradish, lemon juice and sour cream. [ 55 ] Yellow Polish sauce ( Polish : Żółty sos polski ) – Made with wine, egg yolks, butter, sugar, cinnamon and saffron.
Lemon cake: Unknown, but likely England [22] A cake with a lemon flavor. [23] [24] Linzer Torte: Austria: A thick layer of cinnamon and clove spiced shortcrust topped with red currant jam and a lattice design of dough strips. Lolly cake: New Zealand: A log-shaped cake made from malt biscuits, butter, sweetened condensed milk and fruit puffs ...
The Cran-Merry Orange Refresher (100 calories per grande) combines flavors of sweet orange and tart cranberry with warm spices, including notes of cardamom, cinnamon, and nutmeg. It's then shaken ...
Crystal Hot Sauce [2] Aged red cayenne pepper, vinegar, salt (product label, 2009) Mid-City New Orleans, New Orleans, Louisiana, US: 135 mg of sodium per 5 g serving (6% DV), kosher Crystal Hot Sauce Extra Hot Aged red cayenne pepper, vinegar, water, salt, natural flavorings, xanthan gum (product label, 2009)
Place the remaining 1¾ cups sugar with the sliced lemons in a medium saucepan over medium-high heat. Cook, stirring with a wooden spoon, until the sugar is moistened. Add a little hot sugar mixture to the eggs and whisk to temper the eggs. Slowly pour the egg mixture into the hot lemon mixture, stirring constantly with a wooden spoon.
Gingerbread Bundt Cake This eye-catching cake gets an extra boost from black pepper, ginger and a blend of other spices. Get the Gingerbread Bundt Cake recipe .