|Le Cordon Bleu at Home|
|by Le Cordon Bleu|
Here is the first English-language cookbook from the Parisian cooking school whose very name epitomizes excellence.
1 - 10 of 82 for cashew flour
Result Page: 1
Cream butter. Add brown sugar. Stir in flour and mix well. Stir in cashews. Crumble mixture ... by rounded teaspoonfuls onto waxed paper. Chill until set.
Cream butter and ... Icing. Put a cashew on top of ... confectioners' sugar, beat until smooth and thick enough to spread. Frost each cookie and top with a cashew.
Beat butter at ... vanilla, beat. Combine flour, soda, cream ... mixture. Stir in cashews. Drop by ... at 350 degrees for 10 to 12 minutes. Makes 7 dozen.
Cream butter and ... Mix well. Add cashew nuts, drop by ... and add cream or milk; then the flavoring. Add powdered sugar and beat until smooth and thick.
FOR PASTRY: Preheat ... and fluffy. Combine flour, cornstarch, and ... in almonds and cashews. Remove from ... Store in airtight container. Makes about 40.
Easy, and different ... together; stir in flour until mixture becomes doughy. Add cashews. Crumble mixture ... solidified into a cookie. Makes about 48 cookies.
Cream butter and ... well. Fold in cashew nuts. Drop by ... Store with waxed paper between layers. NOTE: Real butter should be used especially for icing.
Cream shortening and ... cool, frost with cashew cookie frosting and ... from heat and add milk and vanilla. Stir in powdered sugar and beat until smooth.
Mix in order: flour, butter, brown ... 10 minutes. Sprinkle cashews on crust. Melt ... water. Pour over cashews. Bake 8-10 minutes. Cut while still warm.
Cream butter. Add brown sugar. Stir in flour. Mix until a dough. Stir in cashews. Crumble mixture ... and pour over mixture. Drop on waxed paper and chill.
Result Page: 1
top of page