|Coloring the Seasons: A Cook's Guide|
|by Allegra McEvedy|
Winner of the IACP California Table Grapes Award 2007 "Allegra really understands the relationship between the farm and the table, and her beautif...
1 - 10 of 132 for drop rolls
For shortening, use ... dates and nuts. Drop the cookies by ... soft on top and edges will be lightly brown - do not overbake or the cookies will be dry.
Place yeast in warm water. Melt butter and cream with sugar and egg. Mix yeast and creamed mixture and add flour. Fill muffin pans 2/3 to 3/4 full. ...
Preheat oven to ... 1/2 inch jelly roll pan with waxed ... cup crushed lemon drops and 1/2 teaspoon ... be assembled up to three (3) hours before serving.
Drop by teaspoon. Cook until thick and then add 1 cup nuts. Bake at 350 degrees until bottoms are golden.
Sprinkle yeast over warm water, let stand 10 minutes. Stir in other ingredients, mix well. Store in covered container, chill (at least 2 hours). ...
Mix the Bisquick, ... be very sticky. Drop by spoonfuls on ... minutes. Melt butter and garlic powder together. When rolls are done, brush on butter mixture.
Cream shortening and ... extract; mix thoroughly. Roll 1/8 inch thick ... to keep shape. Drop Cookies: Omit 1/2 ... from spoon onto greased cookie sheet.
Mix all ingredients ... refrigerator for a few hours to chill. Roll out or drop and flatten. Bake at 350 degrees for 10 minutes or until brown around edges.
Heat oven to ... times. Pat or roll dough 1/2 inch ... sheet 10-12 minutes. Drop Biscuits: Follow recipe ... sheet. Bake 10-12 minutes. Makes 12 biscuits.
Dissolve yeast in ... muffin tins and drop 2 tablespoons into ... be refrigerated after dropping into muffin tins. Then let rise 15 minutes before baking.
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