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Lemon Bars
Preheat oven to 350 Deg. F
Crust
One (1) Cup all-purpose flour
One half (1/2) cup margarine
or butter (softened)
One quarter (1/4) cup
powered sugar
One fourth (1/4) tsp salt
Filling
Two (2) large eggs
One (1) Cup granulated
sugar
Two (2) tsp grated lemon
peel - (I use the zest from
One(1) lemon
Two (2) Tbsp. lemon juice
One half(1/2) tsp baking
powder
One quarter(1/4) tsp salt
Crust
Mix flour, powdered sugar, and salt together. Mix or cut in the margarine or butter. Press in ungreased pan,
8x8x2 or 9x9x2. build up One half(1/2) inches on edges. Bake at 350 deg. F for 20 minutes.
Filling
Beat eggs until well mixed. Add remaining ingredients and beat until light and fluffy (about 3 minutes). Pour into hot crust and bake for 20 to 25 minutes until lightly browned.
Let cool.
Enjoy
Series: night
© Thocles Warszawski
New kid on the block - Fujifilm X-T4 with it's incredible in body image stabilization.
DIY (too) strong diffusion filter + Night Mood custom recipe by Paul Armstrong.
Goody salad, Spaghetti sauce, Tea biscuits, Beef & pasta stir fry, Sweet & sour chicken stir fry, Squares.
IDBX6416
* Lay meat so skin side is up.
* Slather skin with melted fresh butter.
* Broil for 45 minutes or until skin turns fire engine red and begins to crack.
* Drown skin with fresh garlic juice.
* Broil for another 60 minutes or until done.
* Call Fire Department to serve.
Beans, red sauce, and pasta. Details: Tongues of Fire beans from Kalustyan’s, marinara by Michael’s of Brooklyn, orichiette from Piemonte Ravioli on Grand Street in Manhattan’s Little Italy
Sitting in the garage on a beautiful afternoon, looking for recipes. Came across this one and almost died!
A dark caramel has the necessary bitter edge to balance the sweet richness of the custard. Let it cook until it’s mahogany in color.
2 1/4 cups Gold Medal® all-purpose flour
1 2/3 cups sugar
2/3 cup shortening
1 cup milk
1/4 cup white crème de menthe*
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
5 egg whites
1 jar (12 oz) fudge topping
3 tablespoons white crème de menthe or crème de menthe-flavored syrup*
4 drops green food color
1 container (8 oz) frozen whipped topping, thawed (3 cups)
1. Heat oven to 350°F. Grease and flour 13x9-inch pan. Beat flour, sugar, shortening, milk, 1/4 cup crème de menthe, the baking powder, salt and vanilla in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pan.
2. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool completely.
3. Spread fudge topping over cake. Carefully fold 3 tablespoons crème de menthe and the food color into whipped topping; spread over cake. Store covered in refrigerator.
*Use 1/4 cup milk plus 1/2 teaspoon peppermint extract for the 1/4 cup crème de menthe. Use 3 tablepsoons milk plus 1/4 teaspoon peppermint extract for the 3 tablespoons crème de menthe.
Nutrition Information:
1 Serving: Calories 385 (Calories from Fat 145); Total Fat 16g (Saturated Fat 4g); Cholesterol 5mg; Sodium 330mg; Total Carbohydrate 57g (Dietary Fiber 1g); Protein 5g Percent Daily Value*: Iron 6% Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Find more recipes at www.bettycrocker.com
The bok choy rice is nicely infused with the smoky bacon flavour and threaded with the green bok choy. All you need for an easy, healthy and filling meal.
Thank you Flickr!
Flickr Explore, October 29, 2024
inspired by Momofuku Bo Ssäm recipe from David Chang,
Sunday at home.
This was so tasty ... I had tyo blog it so I wouldn't forget what I added to it! Super easy with just a few ingredients. Stop by my website and tell me what you think of it! brenhaas.com/cauliflower-chorizo-stuffed-poblano-pepper-r...
Not what I'd intended taking a photo of, but often the quick shots are better than the intended ones :-) This is the corner of a very old handwritten recipe book.
Flypaper textured including some of the new french receipt overlays.
Le livre de cuisine est :::::LA CUCINA DELLE NONNE....
Cuisine Authentique des Grands-Mères Italiennes...
C`est un livre de recette merveilleux,, édité en 2006,,, L`aspect vieillot le rend encore plus attirant,,,BONNE CHANCE POUR LE TROUVER À TRAVERS TOUS LES PAYS.
..,. MERCI pour vos chaleureux commentaires .
THANK YOU so much for sharing,,,,
I appreciate. LARGE SIZE IS BETTER .