|International Culinary Dictionary|
|by Derek A. Pines|
This ultimate kitchen accessory is designed to guide cooks of every ability through the confusing minefield of culinary terms from around the world.
1 - 10 of 17 for panettone
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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 ...
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 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.
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 ...
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.
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 ...
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.
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.
Soften yeast in lukewarm water. Pour boiling water over butter, sugar and salt. Stir until butter melts and sugar and salt dissolve. Cool; to ...
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 ...
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