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1. Heat oven to 350 degrees F. with skillet in the oven on middle rack. 2. When warm, place butter in the skillet to melt. 3. Whisk eggs, milk, flour, salt and optional vanilla and nutmeg.
Blueberry Bombshells. Everyone loves a nice slice of warm blueberry pie with a heaping scoop of French vanilla ice cream on top and a little mountain of whipped cream for good measure.
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Recipes for muffin tin doughnuts and whole-wheat blueberry muffins. Featuring an Equipment Review covering top pod coffee makers and a Tasting Lab on grapefruit juice. 94
Kathryn McCrary. With a generous shower of buttery nuts and brown sugar, plus a drizzle of icing, Rebecca Lang’s make-ahead coffee cake channels the flavor of classic cinnamon rolls.
Alexandra Maria Guarnaschelli [1] (born June 20, 1969) [2] is an American chef, cookbook author, and television personality. She currently serves as an executive chef at New York City 's Butter restaurant and was executive chef at The Darby restaurant before its closing.
1. In a medium saucepan, mix the blueberries with the sugar. Cook over moderate heat until the blueberries begin to burst, about 5 minutes. Remove from the heat. Transfer 1/2 cup of the blueberries to a blender and puree; scrape the puree back into the sauce. Stir in the lemon juice and salt and serve the sauce warm.