|The Beerbistro Cookbook|
|by Stephen Beaumont|
With the growing popularity of craft and specialty brews, people are beginning to see beer in a whole new light.
Results 1 - 10 of 11 for blinies
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Trim crust from bread and flatten with a rolling pin. Mix cream cheese, egg yolks and sugar. Spread cream cheese mixture onto bread and roll each ...
Cut off crust and roll each slice flat with rolling pin. Blend: 1/2 c. sugar 1/2 tsp. vanilla 2 egg yolks Spread 1 to 2 teaspoons mixture over each ...
In a medium ... minute. Spread each blini with a tablespoon ... or roll. Arrange on a plate with mint leaves and a dollop of apricot preserves. Makes 8.
Heat milk and water to lukewarm. Place yeast and salt into a bowl. When melted, add lukewarm liquids. Add flour to consistency. Let rise until ...
Grate potatoes and onion together. Add flour, egg, salt and pepper. Mix well. Cover bottom of frying pan with cooking oil. Do not add potato mixture ...
Cut crusts off ... breakfasts. Can be served with fresh fruit, ice cream, sour cream. Can cut them in half before baking. Makes about 60 blinis; 120 cut in half.
Remove crusts from bread and roll out thinly, about 4 slices at a time. Cream cheese, egg, vanilla and sugar until smooth; spread on bread. Roll up ...
Cream together egg ... freeze overnight. After blinis are frozen, they ... minutes. Bake at 400 degrees for 15 minutes with folded side down. Serve warm.
Dissolve yeast in warm water; add salt. Add 2 cups flour gradually, mixing well after each addition. Continue adding flour and mixing well, then add ...
Mix above until ... on greased griddle or frying pan. Size of blini should be about 3 inches in diameter. Fry lightly on each side - light golden color.
Result Page: 1
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