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Pork on Horseback Recipe
| Appetizers
Type: Pork on Horseback Free Cooking Recipe - Appetizers It's ok! Ingredients / Directions 2 tablespoons prepared horseradish2 tablespoons mayonnaise1 teaspoon Worcestershire sauce1/2 teaspoon salt8 ounces cream cheeseat room temperature6 thin slices boiled ham Beat horseradishmayonna
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Brown Sugar Cake Recipe
| Dessert
Type: Brown Sugar Cake Free Cooking Recipe - Dessert Yes! Ingredients / Directions 1 cup(s)(s) Lard 3 cup(s)(s) Brown Sugar 4 large Egg Yolks 4 large Egg Whites 1 cup(s)(s) Sour Milk 2 cup(s)(s) Flour 1/2 teaspoon(s) Salt 1 teaspoon(s) Cinnamon 1 teaspoon(s) Ground Cloves 1 teaspoon(s
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Dad''s Chocolate Chip Coconut Cookies Recipe
| Dessert
Type: Dad''s Chocolate Chip Coconut Cookies Free Cooking Recipe - Dessert Yes! Ingredients / Directions Preparation - 15 minutesCooking time - 15 minutes3/4 cup(s) butter3/4 cup(s) sugar1/2 teaspoon vanilla extract1 cup(s) all-purpose flour1 cup(s) self- rising flour2/3 cup(s) sweet f
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Claret Cup Recipe
| Holiday
Type: Claret Cup Free Cooking Recipe - Holiday Try this one! Ingredients / Directions # 1 bottle claret# 1 bottle soda water# 1 bottle lemonade# 2 wine glasses sherry# 2 oz. (50g) castor sugar# 1 small lemonsliced# 2 sprigs of borage# sliced peel of cucumber # Place all the ingredie
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Cooking receipe to make christmas tarte amandine under category Aga Recipes. You may find some video clips related to this receipe below.
christmas tarte amandine
pastry base:
225g plain flour
100g butter cubed
50g caster sugar
1 egg
almond fillng:
175g butter
175g caster sugar
4 eggs
175g ground almonds
1 teaspoon almond essence
about 225g mincemeat
topping:
about 75g icing sugar
juice of 1/2 lemon
50g flaked almonds
First make the pastry either by the usual rubbingin method by hand or measure the flour and butter into a processor and process until rubbed in.
Add the sugar and tnix for a moment then add the egg.
Process until the mixture just holds together.
Wrap the pastry in cling film and chill until firm.
Roll the pastry out on a floured surface and use to line a 280mm flan tin.
There will be ample pastry.
Prick the base of the pastry using a fork.
Next make the filling (no need to wash up the processor).
Process the butter and sugar until creamy add the eggs and blend then mix in the ground almonds and essence.
Spread a thin layer of mincemeat over the base of the pastry and spoon the almond mixture on top.
