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Pre-heat the oven to 350. Prepare a 9 x 5 loaf pan (click here for how to do it).; In a medium bowl combine flour, sugar, baking powder, salt, dates and walnuts. In a small bowl whisk remaining ...
Date and walnut loaf is a traditional bread eaten in Britain, made using dates and walnuts. [1] It is often made with treacle or tea to give it a dark brown colour. Traditionally from Scotland , date and walnut loaf is still enjoyed in many tea rooms around the country.
Shape into a 7-1/2-in. x 3-1/2-in. x 2-1/2-in. loaf in a shallow baking pan. Bake, uncovered, at 350° for 45 minutes. Combine the topping ingredients; spoon half of the mixture over meat loaf. Bake 30 minutes longer or until meat is no longer pink and a meat thermometer reads 160°, occasionally spooning remaining topping over loaf.
Lemon-Brown Butter Salmon. Thanks to simple browned butter, this is the kind of quick meal you can pull off on a busy weeknight OR for an impressive romantic meal. Pair it with an easy-to-assemble ...
In-season vegetables find their way into this healthy, colorful side dish that's perfect for elegant dinner party menus, simple weeknight meals, or paired with richer, holiday spreads.
Beat in the eggs until incorporated, then beat in the date puree. Add the dry ingredients all at once and beat at low speed until incorporated. Scrape the batter into the prepared pan and bake in the center of the oven for 1 hour, until a toothpick inserted in the center comes out clean.
Their oil is suitable for use in cosmetics and dermatological applications. The oil contains lauric acid (36%) and oleic acid (41%). Date palm seeds contain 0.56–5.4% lauric acid. They can also be processed chemically as a source of oxalic acid. Date seeds are also ground and used in the manner of coffee beans, or as
In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]