Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
Chocolate Coconut Pecan Coffeecake Recipe
| Breakfast
Type: Chocolate Coconut Pecan Coffeecake Free Cooking Recipe - Breakfast Check out the travel channel! Ingredients / Directions 2/3 cup(s) flaked coconut1/4 cup(s) chopped toasted pecans1/3 cup(s) mini chocolate chips1/2 cup(s) firmly packed brown sugardivided1 tablespoon butter or ma
[ read more ]
Herb-Roasted Chicken
| Everyday Recipes
Cooking receipe to make Herb-Roasted Chicken under category Everyday Recipes. You may find some video clips related to this receipe below.Herb-Roasted ChickenRecipe By :Serving Size : 4 Preparation Time :0:00Categories : PoultryAmount Measure Ingredient -- Preparation Method-------- ------------ ---
[ read more ]
Peach Cream Pie II
| Pie s 4U
Cooking receipe to make Peach Cream Pie II under category Pie s 4U. You may find some video clips related to this receipe below.Peach Cream Pie II I received this recipe years ago from Mrs. Brown from Brown[tubepress mode='tag', tagValue='Peach Cream Pie II']
[ read more ]
spiced pilau rice with nuts
| General Recipes
Cooking receipe to make spiced pilau rice with nuts under category General Recipes. You may find some video clips related to this receipe below.spiced pilau rice with nutsdelia smith275ml white basmati rice25g unsalted cashew nuts25g unsalted shelled pistachio nuts25g pine nuts 2 cardamom pods 3/4 t
[ read more ]
Cooking receipe to make nectarine and blueberry slump under category General Recipes. You may find some video clips related to this receipe below.
nectarine and blueberry slump
Fruit
500g blueberries
500g nectarines pitted thinly sliced
75g caster sugar
90ml orange juice
20g cornflour
Topping
250g mascarpone
175g self raising flour
1 tsp baking powder
50g caster sugar
the grated zest and juice of 1 large orange
50g butter melted cooled slightly
Place the berries and nectarines in a saucepan with the sugar and orange juice.
Heat slowly until the sugar dissolves then boil for 2 minutes.
Remove from heat.
Dissolve the cornflour into 11/2 tbsp cold water then add this to the fruit.
Stirring gently so the berries do not break return to the heat and cook for 3 munutes.
Pour into a round 20cm deep ovenproof dish.
Allow to cool.
Just before serving beat the mascarpone until soft and creamy.
Using two dessertspoons drop six spoonfuls over the fruit spacing evenly.
Resist the temptation to spread the six blobs together.
Sift the flour and baking powder into a bowl then stir in the sugar and orange zest.
Make a well in the centre and pour in the juice then the melted butter.
Combine gently but thoroughly.
Using the same action with two spoons drop six spoonfuls of scone mixture on the mascarpone blobs.
Do not panic if the scones do not cover it is about to slump anyway.
Place in a preheated oven (220C/425F/Gas Mark 7) for about 20 minutes until the fruit is bubbling and the mascarpone oozing out from the golden crusted topping.
Wait five minutes then serve.
Serves 6
[tubepress mode=’tag’, tagValue=’nectarine and blueberry slump’]
