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Krystina Castella and Terry Lee Stone include a recipe for Lane cake in their cookbook Booze Cakes: Confections Spiked With Spirits, Wine, and Beer [13] which uses 2 tablespoons of bourbon in the cake, 1 cup in the filling, and a buttercream frosting made from 1 cup unsalted butter, 1/4 cup half-and-half, 3 cups confectioner's sugar, 1/4 cup ...
4. Brush the tops of the biscuits with the melted butter and sprinkle with sugar and kosher salt. Bake for about 18 minutes, until golden. Let stand until cool, 30 minutes. 5. Meanwhile, in another medium bowl, toss the blueberries with the remaining 1/2 cup of sugar, the orange juice and zest. Let stand until the sugar is dissolved, about 15 ...
4 large eggs. ½ cup Crisco. 1 ½ cups granulated sugar. 1 cup milk or buttermilk, or a mix of both. 2 teaspoons vanilla extract. ½ cup brown sugar. 4 teaspoons cinnamon. 2 cups powdered sugar. 3 ...
1 / 2 cup finely grated parmesan cheese; 1 / 4 cup all-purpose flour; 2 3 / 4 cup Swanson® Vegetable Broth (Regular or Certified Organic) 1 1 sprig fresh thyme leaves; freshly ground black pepper; 1 tsp lavender honey; 1 / 4 cup sugar; 1 / 4 cup rice wine vinegar; 1 medium onion, finely chopped (about 1/2 cup) 6 tbsp olive oil; 1 oz dried ...
3 / 4 cup packed dark brown sugar; 3 / 4 cup granulated sugar; 4 egg yolk, room temperature; 1 egg, lightly beaten, ... Divide half of the cookies/biscuits between the 2 prepared baking sheet ...
3 / 4 cup sugar; 2 tbsp water; 1 lemon wedge; Preheat the oven to 425?F. ... Combine the eggs, half-and-half/half cream, flour, and sugar in a blender and puree until silky and smooth, about the ...
The cup is a cooking measure of volume, commonly associated with cooking and serving sizes.In the US, it is traditionally equal to one-half US pint (236.6 ml). Because actual drinking cups may differ greatly from the size of this unit, standard measuring cups may be used, with a metric cup commonly being rounded up to 240 millilitres (legal cup), but 250 ml is also used depending on the ...
To make one serving, combine 1/2 cup of ice cold chocolate syrup and 1/4 cup of crushed ice in a tall glass. Add 3/4 cup of seltzer, aiming it toward the side of the glass to encourage a large white head of foam to rise to the top. Recipe from Homemade Soda by Andrew Schloss/Storey Publishing, 2011.