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Black Bottom Witches'' Pie Recipe
| Halloween
Type: Black Bottom Witches'' Pie Free Cooking Recipe - Halloween It's alright! Ingredients / Directions 18 chocolate wafers1/2 cup(s) granulated sugar1/4 cup(s) melted butter or margarine1 (6 ounce) package chocolate bits1/2 cup(s) heavy cream1/2 teaspoon vanilla extract1/2 pint choco
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jam pudding
| General Recipes
Cooking receipe to make jam pudding under category General Recipes. You may find some video clips related to this receipe below.jam puddingjamie olivernaked chefSimply spoon 3 large tablespoons of jam into the bottom of the pudding basin. (qv steamed pudding)[tubepress mode='tag', tagValue='jam pudd
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Catfish Caribbean Style Recipe
| Fish And Seafoods
Type: Catfish Caribbean Style Free Cooking Recipe - Fish And Seafoods Amazing! Ingredients / Directions 2 tbsp margarine 1/4 cup(s) green pepperchopped 1/4 cup(s) toasted almondschopped 1/2 cup(s) fresh bread crumbs 1/4 teaspoon oregano 4 tbsp fresh lime juice 1 tbsp chopped coriander
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Tea - Morning Infusion:
| Teas 2
Cooking receipe to make Tea - Morning Infusion: under category Teas 2. You may find some video clips related to this receipe below.Morning Infusion: 25g dried Peppermint Leaves, 50g dried Strawberry Leaves, 25g dried Raspberry Leaves, 25g dried Marigold Petals, 25g dried Chamomile Flowers, 25g dried
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Type: Eggnog Doughnuts Free Cooking Recipe – Breakfast
Amazing!
Ingredients / Directions
1 cup(s) commercial sour cream
1/4 cup(s) butter or margarine
1/3 cup(s) granulated sugar
1/2 teaspoon salt
3 1/3 cup(s)s all-purpose flour
divided
2 packages dry yeast
3/4 teaspoon ground nutmeg
2 eggs
Vegetable oil
Eggnog Glaze Combine eggnog
butter
sugar and salt in a small saucepan; place over low heat and cook
stirring constantly
until butter melts. Set aside and let cool to 105 to 115 degrees F.
Combine 2 cup(s)s flour
yeast and nutmeg; add warm eggnog mixture
and mix well. Add eggs and beat at low speed with an electric mixer 30 seconds
scraping bowl constantly; beat at high speed an additional 3 minutes. Stir in remaining 1 1/3 cup(s)s flour
mixing well. Place dough in a greased bowl
turning to grease top. Cover and chill at least 2 to 3 hour(s).
Punch down dough
and turn out onto a lightly floured surface. Cover and let rest 10 minutes.
Roll to 1/3-inch thickness
and cut with a floured doughnut cutter. Place doughnuts several inches apart on a greased baking sheet. Cover and let rise in a warm place (85 degrees F)
free from drafts
about 45 to 50 minutes
until very light.
Heat 2 inches of oil in a large skillet to 375 degrees F. Add doughnuts
a few at a time
and fry 1 1/2 to 2 minutes until golden brown on both sides
turning once. Drain well on paper towels. While still warm
dip top of each in Eggnog Glaze.
Yields about 2 dozen.
Eggnog Glaze
2 cup(s)s sifted confectioners” sugar
3 tablespoons commercial eggnog
Dash of ground nutmeg
Combine all ingredients
and mix until smooth.
Yield: about 1 1/2 cup(s)s
