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
Old Los Angeles High School Coffeecake Recipe
| Breakfast
Type: Old Los Angeles High School Coffeecake Free Cooking Recipe - Breakfast Just do it! Ingredients / Directions Cake1 1/2 cup(s)s cake flour1/2 cup(s) flour1 teaspoon baking soda1 teaspoon baking powder1/2 cup(s) butter1 cup(s) granulated sugar1 egglightly beaten1 teaspoon vanilla e
[ read more ]
whisked sponge with cream and strawberries
| Aga Recipes
Cooking receipe to make whisked sponge with cream and strawberries under category Aga Recipes. You may find some video clips related to this receipe below.whisked sponge with cream and strawberries3 eggs 75g caster sugar 75g plain white flour sifted Filling:250ml double cream 5ml caster sugar few d
[ read more ]
SOUFFLE OMELETTE
| Everyday Recipes
Cooking receipe to make SOUFFLE OMELETTE under category Everyday Recipes. You may find some video clips related to this receipe below.SOUFFLE OMELETTEThis recipe is enough for one omelette - make as many as you like. Thestrawberry sauce will be enough for four, Make the sauce first.Preparation Time:
[ read more ]
Peanut Butter Custard Pie Recipe
| Pies And Pastries
Type: Peanut Butter Custard Pie Free Cooking Recipe - Pies And Pastries Outstanding! Ingredients / Directions 1 (10-inch) deep dish pie crustbaked and cooled3 large egg yolks3 cup(s)s milk1/2 cup(s) granulated sugar1/3 cup(s) cornstarch1/4 teaspoon salt2 tablespoons butter or margarin
[ read more ]
Type: Stuffed Mushroom Caps Free Cooking Recipe – Appetizers
Unbelievable!
Ingredients / Directions
8 ounces good quality bleu cheese such
as Roquefort
Gorgonzola or Stilton
12 tablespoons butter
softened
1 teaspoon Dijon-style mustard
1/2 teaspoon Worcestershire sauce
18 to 24 mushrooms
stems removed
Chopped parsley Combine the cheese
butter
mustard
and the Worcestershire sauce in a small bowl
stirring with a wooden spoon until thoroughly combined. Spoon the cheese mixture into the mushroom caps and sprinkle with chopped parsley.
Serves 6 to 8 as an hors d”oeuvre.