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Hot
Hot Jalapeno Bread Recipe
| Bread
Type: HotHot Jalapeno Bread Free Cooking Recipe - Bread Good stuff! Ingredients / Directions 1 (5/16 ounce) package yeast1 cup(s) unbleached flour1 cup(s) bread flour2 tablespoons or less chopped jalapeno peppers1 tablespoon Monterey jack cheeseshredded1 tablespoon granulated sugar1 t
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Raspberry Peanut Brittle Apple Crisp Recipe
| Pies And Pastries
Type: Raspberry Peanut Brittle Apple Crisp Free Cooking Recipe - Pies And Pastries Um! Yummy! Ingredients / Directions 5 cup(s)s apples1/2 cup(s) brown sugar1/2 cup(s) regular sugar3/4 cup(s) flour1 teaspoon cinnamonRaspberriesPeanut brittle1/2 cup(s) butter Peel and core the apples.
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oranges in raisin syrup
| General Recipes
Cooking receipe to make oranges in raisin syrup under category General Recipes. You may find some video clips related to this receipe below.oranges in raisin syrup4 tablespoons clear honey5 tablespoons water1 tablespoon lemon juice1 tablespoon dark rum (optional)6 tablespoons seedless raisins6 seedl
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tuna suppliers
| General Recipes
Cooking receipe to make tuna suppliers under category General Recipes. You may find some video clips related to this receipe below.tuna suppliersIncreased consumption is having an impact on tuna[tubepress mode='tag', tagValue='tuna suppliers']
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Cooking receipe to make pear frangipane tart under category Aga Recipes. You may find some video clips related to this receipe below.
pear frangipane tart
vegetarian
pastry:
100g butter cubed
225g plain flour
25g icing sugar sifted
1 egg beaten
filling:
175g soft butter
175g caster sugar
3 eggs beaten
175g ground almonds
40g plain flour
1 teaspoon almond extract
8 fresh ripe williams pears peeled cored and halved
apricot jam melted and sieved for glaze 25g flaked almonds toasted
If making the pastry by hand rub the butter into the flour and icing sugar until the mixture resembles breadcrumhs then stir in the beaten egg and bring together to form a dough.
If making in a processor combine the butter flour and icing sugar in the bowl then process until the mixture resembles ground almonds.
Pour in the beaten egg and pulse the blade until the dough starts to form a ball around the central stem.
Form the pastry into a smooth flat cake wrap in clingfilm and chill for 30 minutes or until manageable.
Make the filling in the unwashed processor.
Cream the butter and sugar together than gradually add the beaten eggs (do not worry if it looks curdled at this stage). Scrape down the sides of the bowl with a spatula.
Add the ground almonds flour and almond extract.
Process for a few seconds until well incorporated.
Leave this mixture in the fridge until
required.
Roll out the chilled pastry on a lightly floured work surface and line a flan tin 280mm in diameter about 25mm deep.
If possible chill for a further 30 minutes.
Spoon the frangipane mixture into the pastry case and level the top using a small palette knife.
Arrange the pear halves cut side down attractively on the filling.
Be sure to leave enough room between them to allow the frangipane mixture to rise.
