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Midnight Cocktail
| Drink Master
Cooking receipe to make Midnight Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1 oz Apricot-flavored Brandy 1/2 oz Triple Sec 1 tbsp Lemon JuiceShake with ice and strain into cocktail glass.[tubepress mode='ta
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leek and parmesan soup
| General Recipes
Cooking receipe to make leek and parmesan soup under category General Recipes. You may find some video clips related to this receipe below.leek and parmesan soup 2 tbsp olive oil 6 leeks (about 900g) washed and sliced 3 garlic cloves peeled and chopped 1 large potato peeled and diced 750ml hot veget
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Chocolate Spoons
| Chocolate Swap
Cooking receipe to make Chocolate Spoons under category Chocolate Swap. You may find some video clips related to this receipe below.Chocolate SpoonsThese make a great gift with a fancy coffee mix. You[tubepress mode='tag', tagValue='Chocolate Spoons']
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Eggnog Bread I Recipe
| Bread
Type: Eggnog Bread I Free Cooking Recipe - Bread Amazing! Ingredients / Directions 1/2 package yeast2 cup(s)s all-purpose flour1 tablespoon dark corn syrup1 teaspoon salt3 eggs1 cup(s) non-alcoholic eggnog Put the ingredients into the bread maker in the order listedset the machine to
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Type: Caramel Peach Crisp Free Cooking Recipe – Pies And Pastries
Just do it!
Ingredients / Directions
Praline Topping
1/2 cup(s) granulated sugar
3 tablespoons water
1 cup(s) sliced almonds
toasted
1/2 cup(s) all-purpose flour
5 tablespoons unsalted butter
Peaches
1/2 cup(s) granulated sugar
3 tablespoons water
6 large ripe peaches
peeled
pitted
and cut into 8 wedges
2 tablespoons cornstarch Praline Topping: Butter a small cookie sheet. Stir sugar and water in heavy saucepan over low heat until dissolved. Increase heat and boil without stirring until sugar turns a dark golden color. Mix in almonds. Immediately pour mixture onto greased cookie sheet. Allow to cool completely. Crack into pieces and grind fine in a food processor.
NOTE: You can prepare the praline ahead; store in an airtight container and refrigerate up to two weeks. This recipe makes more praline than required for one dish
so you can store it and make another crisp weeks later. Make a double recipe and keep enough praline on hand for spur of the moment baking!
Preheat the oven to 375 degrees F.
Combine 1/2 cup(s) praline and flour in food processor. Add cold butter and pulse on and off until mixture is crumbly. Set aside.
In a heavy saucepan
stir sugar and water in heavy saucepan over low heat until dissolved. Increase heat and boil without stirring until sugar turns a dark golden color. BE CAREFUL: IT”S HOT! Pour caramel into a 9-inch square baking dish
turning dish to coat bottom and sides with caramel. Allow to harden.
Sprinkle cornstarch over peaches
tossing gently to coat. Arrange peaches over hardened caramel; distribute topping evenly over peaches. Bake about 40 minutes
until caramel bubbles and topping browns. Serve warm with vanilla ice cream.
Serves 6.
