|Invitation To Indian Cooking|
|by Madhur Jaffrey|
This new paperback of Madhur Jaffrey's modern culinary classic is the companion to "Eastern Vegetarian Cooking".
1 - 10 of 45 for almond stollen
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FIRST: Heat oven ... quickly stir in almond extract and flour. ... Bake 60 minutes. Frost with glaze and sprinkle generously with chopped almonds. (Cooper)
Dissolve yeast in ... salt, cardamom, and almonds; mix. Set ... degrees for about 30 minutes. Cool. Frost with confectioners sugar, moistened with water.
Mix together and form sponge. Dissolve 3 cakes yeast in 1 cup warm water. Add to sponge mixture. Set aside in warm place. Allow to rise to 4 times ...
Dissolve yeast in warm water. Add milk and stir in 1 cup of flour. Let rise. Cream butter with sugar. Add eggs, one at a time and beat well. Add ...
Scald milk, add ... or 2 small stollen. GLAZE: Cream ... 1/2 teaspoon vanilla. Spread on top of warm stollen. Decorate with candied cherries and citron.
Mix candied fruits, ... cardamom, lemon rind, almond extract and 3 ... over loaves. Decorate with candied cherries and almonds, if desired. Makes 3 loaves.
Soften active dry yeast in warm water. Combine milk, butter, sugar, salt and cardamom; cool to lukewarm. Stir in 2 cups of the flour; beat well. Stir ...
Sift flour before ... with flour, raisins, almonds and candied fruit. ... 350 degrees for 30 to 40 minutes. Sift powdered sugar over hot out of the oven.
Make a sponge of yeast with warm water or potato water and flour. Let rise. Scald milk, add butter so that it melts, add sugar. Add to sponge when ...
Combine scalded milk, ... with Glossy Glaze. Stollen may also be ... bowl. Gradually stir in milk until mixture is thin enough to spread. Makes 1 cup glaze.
Result Page: 1
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