Search results
Results from the WOW.Com Content Network
Boysenberry [12] Boysenberry Vegan Gluten‐Free [13] Choc Sundae [11] Chocolate [12] Chocolate Orange [11] Chocolate Vegan Gluten‐Free [13] Chocolate Salted Caramel [12] Colossal Cone Butterscotch Caramel Crunch [12] Colossal Cone Cookies & Cream [12] Frozen Berry Yoghurt [11] Fruju Tropical Snow [8] Hokey pokey [12] Jelly Tip [11] Kiwifruit ...
The boysenberry / ˈ b ɔɪ z ən b ɛr i / is a cross between the European raspberry (Rubus idaeus), European blackberry (Rubus fruticosus), American dewberry (Rubus aboriginum), and loganberry (Rubus × loganobaccus).
Charles Rudolph Boysen (July 14, 1895 – November 25, 1950) was a California horticulturist who created the boysenberry, a hybrid between several varieties of blackberries, raspberries, and loganberries. [1] [2]
An early published recipe for an alcoholic gelatin drink dates from 1862, found in How to Mix Drinks, or The Bon Vivant's Companion by Jerry Thomas: his recipe for "Punch Jelly" calls for the addition of isinglass or other gelatin to a punch made from cognac, rum, and lemon juice.
The berries of the plant are eaten fresh or used to make juice, jam, and in recipes. The youngberry was created in the early 20th century by B.M. Young in Louisiana by crossing the "Phenomenal" blackberry–raspberry hybrid with the "Mayes" dewberry. [1] It is similar to the loganberry, "nectarberry", and boysenberry in shape, color, and flavor.
In 1937, Ralph Leroy Nafziger started a snack cake brand in Georgia called Dolly Madison. The name was inspired by first lady Dolley Madison, who was known for her elegant parties, but with a different spelling of her first name.
One of the desserts must incorporate hard boiled eggs. The mid-round twist is for each baker to pick a jelly bean flavor and use it in one of their treats. Ruby got tangerine, Jessica got black licorice, Aaron got coconut, Caleb got blueberry, Heather got green apple, Cristina got pineapple, and Nacho got cinnamon. Winner: Caleb Fischer
Aspic (/ ˈ æ s p ɪ k /) [1] or meat jelly is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as aspic gelée or aspic jelly. In its simplest form, aspic is essentially a gelatinous version of ...