steamed pears
| General Recipes
Cooking receipe to make steamed pears under category General Recipes. You may find some video clips related to this receipe below.steamed pearschinesenorthern region4 firm pears3 tablespoons sugar preferably Chinese rock sugar75ml water2 cinnamon sticks or Chinese cinnamon barkPeel the pears and cut
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Orange Spice Cookies
| Low Carb Recipes
Cooking receipe to make Orange Spice Cookies under category Low Carb Recipes. You may find some video clips related to this receipe below.This recipe makes a soft, cake-like cookie. You can use 1/2 tsp. orange extract in place of the orange zest or omit it for a plain spice cookie. Leaving out the w
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zucchini trifolati
| General Recipes
Cooking receipe to make zucchini trifolati under category General Recipes. You may find some video clips related to this receipe below.zucchini trifolatiitalianriver cafe cook book18 small zucchini trimmed and cut at an angle into 3 to 4 sticks3 tablespoons olive oil2 garlic cloves peeled and sliced
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lamb and spinach curry
| General Recipes
Cooking receipe to make lamb and spinach curry under category General Recipes. You may find some video clips related to this receipe below.lamb and spinach curryindian800g lean lamb cut from the leg 1/2 teaspoon grated ginger1/2 teaspoon mashed garlic2 x 250g frozen chopped spinach4 tablespoons ghee
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Type: Barefoot Contessa Lemon Cake Free Cooking Recipe – Cakes
You got to try this!
Ingredients / Directions
You can use a tube pan or a Bundt pan for this recipe also. It is wonderful!!
Makes two 8-inch loaves
1/2 pound unsalted butter
at room temp
2 1/2 cup(s)s granulated sugar
4 extra-large eggs at room temp
1/3 cup(s) grated lemon zest (6-8 large lemons)
3 cup(s)s all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup(s) freshly squeezed lemon juice
3/4 cup(s) buttermilk at room temp.
1 teaspoon pure vanilla extract
Glaze
2 cup(s)s confectioners” sugar
3 1/2 tablespoons freshly squeezed lemon juice Preheat oven to 350 degrees F. Grease two 8 1/2 x 4 1/4 x 2 1/2 inch loaf pans
Cream butter and 2 cup(s)s of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment
for about 5 minutes
or until light and fluffy. With the mixer on med. speed
add the eggs
one at a time
and the lemon zest.
Sift together flour
baking powder
baking soda and salt in a bowl.
In another bowl
combine 1/4 cup(s) lemon juice
the buttermilk
and vanilla extract. Add the flour and buttermilk mixtures alternately to the batter
beginning and ending with the flour. Divide the batter evenly between the pans
smooth the tops
and bake for 45 minutes to 1 hour(s)
until a cake tester comes out clean.
Combine 1/2 cup(s) granulated sugar with 1/2 cup(s) lemon juice in a small saucepan and cook over low heat until sugar dissolves.
When the cakes are done
let them cool for 10 minutes
then invert them onto a rack set over a tray
and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.
For the glaze
combine the confectioners” sugar and lemon juice in a bowl
mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.
