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
Carrot Cheese Ball Recipe
| Appetizers
Type: Carrot Cheese Ball Free Cooking Recipe - Appetizers All good! Ingredients / Directions 1 1/2 cup(s)s shredded carrots (3 to 4 large carrots)8 ounces cream cheesesoftened2 cup(s)s (8 ounces) shredded Cheddar cheese2 large cloves garlicminced1 teaspoon Worcestershire sauce1/2 teas
[ read more ]
GMA Brownie
| Chocolate Swap
Cooking receipe to make GMA Brownie under category Chocolate Swap. You may find some video clips related to this receipe below.Chocolate Cappuccino Brownies From Gourmet magazine IngredientsFor brownie layer4 ounces fine-quality bittersweet chocolate (not unsweetened), chopped3/4 stick (6 tablespoon
[ read more ]
vanilla lemon or ginger thins (biscuit)
| General Recipes
Cooking receipe to make vanilla lemon or ginger thins (biscuit) under category General Recipes. You may find some video clips related to this receipe below.vanilla lemon or ginger thins (biscuit)The great joy of refrigerator biscuits Is that the dough can be made well ahead stored in the fridge for
[ read more ]
Egg Nog Recipe
| Holiday
Type: Egg Nog Free Cooking Recipe - Holiday Not bad! Ingredients / Directions # 1 egg# 1 tbsp. brandy# 8 fl. oz. (225ml) milk# quarter teaspoon vanilla# 1.5 tbsp. castor sugar# pinch salt# nutmeg # Beat the egg until stiff then slowly add the sugar# Add the milk and brandy and mix a
[ read more ]
Type: Raspberry Swirl Cake Free Cooking Recipe – Cakes
Simply good!
Ingredients / Directions
1 cup(s) plus 1 tablespoon butter
2 cup(s)s granulated sugar
3 cup(s)s sifted all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 1/3 cup(s)s milk
2 teaspoons vanilla extract
6 egg whites (3/4 cup(s))
1/2 cup(s) raspberry or raspberry-currant jelly
Red food coloring
Basic Glaze
2 cup(s)s sifted powdered sugar
1 tablespoon butter or margarine
at room temperature
1 teaspoon vanilla
rum or almond extract
2 to 3 tablespoons milk Preheat oven to 350 degrees F. Grease and flour a 12-cup(s) fluted tube pan or Bundt pan.
In large bowl
cream butter and sugar until light and fluffy.
Sift together flour
baking powder and salt; add alternately with milk to creamed mixture
beginning and ending with dry ingredients. Add vanilla.
In small mixing bowl
beat egg whites until stiff peaks form. Gently fold by hand into batter.
In small saucepan or in microwave
heat jelly until melted; cool slightly. Remove 1 cup(s) of batter from bowl and stir in jelly. Mix well. Add food coloring
enough to give desired pink color. Pour white batter into prepared pan. Pour jelly batter on top. With spoon
swirl raspberry mixture into cake.
Bake in preheated oven 45 to 50 minutes. Cool upright in pan on wire rack for 1 hour(s)
then invert onto plate and cool completely.
Meanwhile
make Basic Glaze: In bowl
combine all glaze ingredients
blending until smooth and of desired drizzling consistency. Makes about 1 cup(s).
Drizzle cooled cake with Basic Glaze; let glaze set before serving.
Makes 12 to 16 servings.
