1 - 10 of 22 for rose extract

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Soften yeast in 1/3 cup of the milk. Scald the rest of the milk and add the butter, salt and sugar. Cool until tepid. Add yeast and stir in slowly 4 ...

Grease and flour ... double to serve. Variation: Once sauce is thickened, stir in chipped sweet herbs - rose geranium, mints, lemon verbena or rosemary.

(The herbal rose geranium is used ... directed. When cool, remove leaves. Dust with powdered sugar or a confectioners sugar glaze can be drizzled over cake.

Cream butter until ... wine, brandy and rose water. Sift flour ... Blend in lemon extract. Lightly grease ... first glaze has hardened slightly, glaze again.

Cream butter and ... creamy. Add 1/4 rose extract or vanilla. Spread over cake. Sprinkle Baker's canned coconut thickly between layers and over top and sides.

Step 1: Mix ... down and add rose extract and cardamom powder. ... 1 or 2 hours. DO NOT refrigerate. Serve with little syrup on it. Makes about 15 each.

Several days or ... and decorate with Roses and Ribbons. Beat ... food color with rum; repeat with gold color. Brush each onto roses. Refrigerate until dry.

Combine shortening, extracts and salt. Add ... batter into 3 (9 inch) pans greased and floured. Bake at 350 degrees for 25 to 30 minutes. Cool and frost.

Preheat oven to 350 degrees. Mix ingredients in a medium bowl. Drop by teaspoonful onto cookie sheet. Press a fork across top of each cookie, make a ...

Combine milk and ... saucepan. Mix yolks, extracts, cornstarch and ... evaporated milk. Bake at 350 degrees for 20 to 30 minutes or until golden brown. Two pies.

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