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Posted on Oct 4 2015 - 12:00am by admin
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Ingredients & Directions 2/3 c Nonfat milk 1 ts Baking powder 2 tb Poppy seeds 1/4 c Lemon juice 1 Jar (4-ounce) baby food 1/2 pt Raspberries Pear puree 2 Kiwi fruits, peeled and 1 Egg white, lightly beaten Cut into thin wedges 3/4 ts Vanilla 10 sm Papaya balls Grated zest of 2 lemons Lemon zest rose, optional 1 1/3 c Cake flour ...

Posted on Oct 4 2015 - 12:00am by admin
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Ingredients & Directions === CRUST === 1 1/2 c Flour 1/2 c Finely-chopped almonds 1/2 c Cold butter; cut into 1/4″ -cubes 3 tb Honey === FILLING === 6 Eggs 4 Egg yolks 1 1/2 c Milk 1 1/2 c Cream Zest of 6 lemons 1 c Sugar Preheat oven to 425 degrees. Form a well with the flour and almonds and place butter and honey in center. Mix honey and butter together with hands to form a paste and then mix with dry ingredients until moist dough is formed....

Posted on Oct 3 2015 - 12:00am by admin
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Ingredients & Directions 1 c Flour; all purpose 1 tb Lemon juice 1 tb Sugar; granulated 3 tb Cornstarch 6 tb Butter; cold 3/4 c Sugar; granulated 1 Egg yolk 1 c Raspberries; fresh Fat grams per serving: Approx. Cook Time: :40 Pastry: In large bowl, stir together flour, sugar and salt. With pastry blender or food processor, cut in butter till it resembles tiny peas. In small bowl & using fork,...

Posted on Oct 3 2015 - 12:00am by admin
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Ingredients & Directions 8 Egg yolks 1 lb Caster sugar 300 ml Double cream The juices of 6 lemons The zest of 6 lemons 1 12 oz shortcrust pastry; -frozen Defrost the pastry. Preheat the oven to 160c/gas 3. Break 8 eggs, separate them and place the yolks into a mixing bowl. Roll out the pastry into a circle about 1/6 of an inch thick. Butter a 9×2 in flan ring and backing sheet. Line the flan base with the pastry. Prick the base with fork in several places and...

Posted on Oct 2 2015 - 12:00am by admin
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Ingredients & Directions 1 Cake or envelope of dry 2 tb Sugar -yeast 4 c Flour 4 c Warm water 1 Raw potato, quartered Dissolve yeast in warm water, and then mix all ingredients in a one gallon crock. (Do not use a metal container.) Cover with a close-fitting lid and let the starter rise until light (12 hours in warm weather, longer in cool weather). Do not let the starter get cold, ever. After using part of the starter, add...

Posted on Oct 2 2015 - 12:00am by admin
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Ingredients & Directions 1 1/2 c Vanilla wafers; (40 wafers) 1/4 c Sugar 1/3 c Butter – melted 3 lg Eggs 1 14 oz. can sweetened -condensed milk 1 tb Lemon zest 1/2 c Fresh lemon juice Mint and whipped cream for -garnish Directions: Preheat the oven to 350 degrees. In a food processor, pulse the vanilla wafers to fine crumbs. In a large bowl, combine the cookie crumbs with the sugar and melted butter. Toss to combine well. Spray a 9″ tart pan with nonstick...

Posted on Oct 1 2015 - 12:00am by admin
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Ingredients & Directions 1 c Water, 1/2 c Potato flakes. 1 c Sugar, and Now the starters. This is the starter that Connie used. After that is an alternative for people who have trouble with the first one. Potato starter I: Mix the ingredients. Cover loosely and leave in a warm place, such as on top of a water heater, for 3 or 4 days. If the mixture starts to smell yeasty prior to 3 or 4 days, or is ready. Go ahead and feed it and start making bread....

Posted on Oct 1 2015 - 12:00am by admin
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Ingredients & Directions 175 g Plain flour; (6oz) 125 g Butter; melted (4oz) 40 g Icing sugar; (1 1/2oz) 1 tb Cold water 125 g Caster sugar; (4oz) 3 md Eggs 142 ml Double cream; (5floz) Grated rind and juice of 2 -lemons Lemon slices; icing sugar -and ; shredded lime, to ; decorate Mix together the flour, butter, icing sugar and water. Press the soft dough into the base and up the sides of a 20 cm (8 inch) fluted flan ring. Pierce the...

Posted on Sep 30 2015 - 12:00am by admin
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Ingredients & Directions INGREDIENTS: 2 c Bread flour 2 c Lukewarm milk 2 1/2 ts Yeast (one package) Notes: A true sourdough starter is nothing more than the flour and milk or water which sits at room temperature for several days and catches live yeast bacteria from the air. Most starter recipes today include yeast as an original ingredient as it is much easier and less time consuming. In addition, many sourdough bread recipes also indicate usage of yeast itself...

Posted on Sep 30 2015 - 12:00am by admin
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Ingredients & Directions -PASTRY- 5 oz Plain flour 3 oz Butter 1 oz Caster sugar FILLING 5 Lemons 2 Eggs 2 Egg yolks 4 oz Caster sugar 1/4 pt Single cream DECORATION 2 oz Caster sugar 1/4 pt Double cream Pre-heat the oven to 200C. Pastry: Put the flour in a bowl. Cut the butter into pieces, add to the flour and rub with your fingertips until it resembles fine breadcrumbs. Stir in the sugar, then add about 1tbsp of cold water and mix to a firm dough. Knead the pastry on...