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Tangy Apricot Sugar Biscuits Recipe
| Bread
Type: Tangy Apricot Sugar Biscuits Free Cooking Recipe - Bread Wow! Ingredients / Directions 2 tablespoons sweetened powdered lemonade-flavor drink mix2 tablespoons granulated sugar1 (10 ounce) can Hungry Jack� Refrigerated Flaky Biscuits3 tablespoons butter or margarinemelted3
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Luscious Candy
| Chocolate Swap
Cooking receipe to make Luscious Candy under category Chocolate Swap. You may find some video clips related to this receipe below. Luscious Candy1 - 10 oz. bag butterscotch chips1 - 12 oz. bag semi-sweet chocolate chips1 - 12.5 oz. can Spanish peanuts Melt butterscotch chips and chocolate chip
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roast butternut squash and red onion soup
| General Recipes
Cooking receipe to make roast butternut squash and red onion soup under category General Recipes. You may find some video clips related to this receipe below.roast butternut squash and red onion soup1 butternut squash cut into wedges and deseeded 2 red onions peeled and quartered 6 cloves of garlic
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Vodka on the Rocks
| Drink Master
Cooking receipe to make Vodka on the Rocks under category Drink Master. You may find some video clips related to this receipe below. 2 oz VodkaPut 2 or 3 ice cubes in old-fashioned glass and add vodka. Serve with a twist of lemon peel.[tubepress mode='tag', tagValue='Vodka on the Rocks
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Cooking receipe to make pears on a chocolate marzipan blanket under category General Recipes. You may find some video clips related to this receipe below.
pears on a chocolate marzipan blanket
10 baby pears peeled
1vanilla pod split
4 tbsp clear honey preferably Greek
3 tbsp caster sugar
1 strip orange peel
1 strip lemon peel
squeeze of lemon juice
400g marzipan
4 tbsp cocoa powder plus extra for dusting
Champagne or Asti Spumante
Put the pears in a snug fitting pan with enough water to cover.
Scraps the seeds from the vanilla pod into the pan and add the pod.
Add the honey caster sugar orange and lemon peel and lemon juice and bring to the boil.
Lower the heat cover and gently poach for 12 minutes or until just cooked.
Test with a sharp knife: they should feel just firm in the centre.
Leave the pears to cool in the syrup.
Knead cocoa powder into the marzipan until thoroughly mixed.
Roll out to approximately 3mm thickness and cut to a rectangular shape.
Dust with cocoa powder and arrange like a rippled blanket on a serving slab or dish.
Remove pears from pan and bring the syrup to a rapid boil.
Reduce until the syrup has thickened sufficiently to coat the back of a spoon. Spoon a little syrup into each champagne glass and top up with bubbly.
Either serve the pears on the marzipan blanket with the drinks or sit a pear in the neck of each glass and serve the marzipan alongside (with forks).
If you want your pears to look absolutely smooth and devoid of lines (left by the peeler) rub them all over with a tea towel after peeling.
Serves 10
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