|Taste of Morocco|
|by Robert Carrier|
Taste of Morocco, brings together popular TV chef Robert Carrier''s favourite Moroccan recipes, passed on to him by local friends and chefs.
Results 1 - 10 of 17 for panettone
Result Page: 1
Dissolve yeast in warm water in large bowl. Stir in sugar, 1/4 cup butter, the eggs, salt, lemon peel, vanilla and 1 1/2 cups of the flour. Beat ...
In large bowl, beat melted butter, sugar and salt. Gradually beat in 2 cups flour and lukewarm milk. Add yeast mixture and beat well. In another ...
In a large ... pecans in the Panettone, and decorated ... very good with Spumanti later in the day, or evening, or even with coffee or tea for breakfast.
Cream butter and ... and floured 9 inch angel food pan and bake at 350 degrees for about 1 hour or until panettone is done when tested with a toothpick.
In large bowl, ... greased and flour-dusted panettone mold). Bake in ... (still in bag) in a cloth, then in foil and let cool completely to mellow flavors.
Soften yeast in lukewarm water. Pour boiling water over butter, sugar and salt. Stir until butter melts and sugar and salt dissolve. Cool; to ...
Dissolve yeast in warm water in large bowl. Stir in sugar, 1/2 cup butter, the eggs, salt, lemon peel, vanilla and 2 1/2 cups of the flour. Beat ...
In large bowl ... tablespoon water. Brush tops of Panettone. Bake at 350 degrees about 35-45 minutes or until done. Remove from sheet and cool on wire racks.
In a metal cup, heat 1/2 cup water to 108 degrees (a bit warmer than body temperature). Sprinkle over surface the contents of 2 packages of dry ...
Cut a piece of aluminum foil long enough to fit around an 8-inch cake pan, allowing a 1-inch overlap; fold lengthwise into thirds. Lightly brush one ...
Result Page: 1
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