|by Patricia Simmons|
Covers the techniques necessary to become an accomplished sugarcraft artist. The book offers information on equipment, marzipan, icing and fondant...
1 - 10 of 15 for almond kuchen
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For crumb topping: ... crumbs. Stir in almonds. Set aside. ... for 30 minutes or until filling is set. Serve warm, cut into squares. Makes 6-8 servings.
Peel pears, cut ... Combine flour, ground almonds, sugar (reserve ... a maraschino cherry or a strawberry on top of cream for a more festive appearance.
Combine sugar, salt ... crumbly. Combine vanilla, almond and water and ... used for each kuchen. Bake kuchen ... with candied cherries or tined coconut.
Bring honey and ... exposed in a cool area, not kitchen, for 3 or 4 days until softened. Frost with powdered sugar and water flavored with almond extract.
Dissolve yeast in ... minutes. Mix together. Cook over medium heat until thick, stirring constantly. Drizzle over Kuchen immediately after removing from oven.
Cream butter and sugar well; add eggs, add dry ingredients, flavoring and water alternately. Line 2 large pie plates with pastry (or pie crust), pour ...
Cream shortening, sugar, ... eggs, butter, and almond extract with a ... minutes. Cool on rack. Serve plain, with whipped cream or vanilla ice cream. Serves 8.
Cream butter and sugar. Add eggs slowly. Sift dry ingredients together and add alternately with milk. Add chocolate syrup to half of the batter. ...
Mix together all ingredients. Pat down in a 9 x 13 pan. Bake at 325 degrees for 50 minutes. Store in airtight container. (Adding a piece of bread to ...
Mix together (by hand if necessary) and press in bottom and sides of 9 inch pan. Wash and slice peaches, plums or apples and sprinkle with cinnamon ...
Result Page: 1
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