Search Results for "Peach"
Recipe Results 207 of 212 pages
French Macarons
Ingredients: 1 cup powdered sugar ¾ cup almond flour (regular flour cannot be substituted) 2 egg whites, room temperature Pinch cream of tartar (optional) ¼ cup super-fine sugar Options for Coloring and Flavoring the Cookie: 3-4 drops of red food coloring (for pink macarons) 4 drops of green food coloring (for green macarons) 4 drops
Sufganiyot (Hanukkah Jelly Donuts)
Sufganiyot Ingredients: 1 packet (2 1/4 teaspoons) active dry yeast 3 cups, plus 1 tablespoon all-purpose flour 1/4 cup sugar (divided) 1 1/4 cups water (room temperature) 1/4 cup margarine (melted) Dash of kosher salt 2 large egg yolks Strawberry jelly or jam Canola oil (for frying) Garnish: powdered sugar Directions: In a small bowl,
Cheddar Pigs in a Blanket with Mustard Dipping Sauce
Ingredients for the cheddar crescent dough: 3 1/2 to 3 3/4 cups all-purpose flour 1/4 cup sugar 1 teaspoon salt 2 1/4 teaspoons instant yeast 4 Tablespoons butter, room temperature 1/2 cup warm water (120° to 130°F) 1/2 cup warm milk (120° to 130°F) 1 egg 1 cup sharp cheddar cheese, shredded and divided For
Baskets and Bunnies Cupcakes
Ingredients 2 cups sugar 1 3/4 cups all-purpose flour 3/4 cup HERSHEY?S Cocoa or HERSHEY?S Dutch Processed Cocoa 1 1/2 teaspoon baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoon vanilla extract 1 cup boiling water 3 3/4 cups (10-oz. pkg.) MOUNDS Sweetened
Soft Pretzels
Ingredients 3 to 3 1/4 cups all-purpose flour 1 package active dry yeast 1 cup milk 1 tablespoon sugar 1/2 teaspoon salt 2 tablespoons salt 3 quarts water 1 egg white, slightly beaten 1 tablespoon water coarse salt, sesame seed or poppy seed Directions In large mixing bowl stir together 1 cup of the flour
Sourdough Starter
Supplies: 3/4 L jar Ingredients to create the starter: 1/2 cup whole wheat flour 1/4 cup water Ingredients to To feed the starter each day 3-7: 1/2 cup unbleached all purpose flour or bread flour 1/4 cup water Directions: Day 1: Make the Starter Before you begin, decide on a time you will be available
Derby Thumbprint Cookies
Derby Thumbprint Cookies Ingredients: 2 1/2 c. all-purpose flour, plus more for working 1/2 tsp. baking powder 1 1/2 tsp. kosher salt, divided 1 c. plus 1 Tbsp. unsalted butter at room temperature, divided 1 3/4 c. sugar, divided 1 large egg yolk 1 tsp. pure vanilla extract 1/3 c. heavy cream 2 tbsp. bourbon
Gingerbread Biscotti
Gingerbread Biscotti Ingredients: 2 ¼ cups all-purpose flour 1 ¼ cups light brown sugar, packed 2 tsp. ginger 1 tsp. cinnamon ½ tsp. ground cloves ¼ tsp. allspice 1 tsp. baking powder ¼ tsp. baking soda ½ tsp. salt 2 eggs 2 Tbsp. molasses ½ tsp. vanilla 2 Tbsp. crystallized or candied ginger, optional 1
Cappuccino Cheesecake
Ingredients: For the Crust: 1 cup finely crushed shortbread cookies 4 tablespoons (1/2 stick) unsalted butter, melted For the Filling: 3/4 cup whole milk .25 ounce (1 envelope) unflavored powdered gelatin 24 ounces (3 8-ounce packages) cream cheese, softened 8 ounces sour cream 3/4 cup sugar 2 teaspoons vanilla extract 3 tablespoons instant espresso powder
Lemon Meringue Pie
Ingredients: 1 Lemon juice pie crust Ingredients for the Filling: 1-1/2 cups sugar 1/3cup cornstarch 1/4 tsp. salt 1-1/2 cups cold water 1/2 cup fresh lemon juice 5 egg yolks, well beaten 2 Tbsp. butter 1 Tbsp. freshly grated lemon peel Ingredients for the Meringue: 1 Tbsp. cornstarch 1/3 cup cold water 5 egg whites,
