|Cuisines of the World: Spain|
|by Cornelia Rosales de Molino|
Cuisines of the World: Spain is a colorful journey through Spain's culinary landscape and goes to the heart of Spanish culture.
Results 1 - 10 of 1,070 for soft food
Preheat oven to 375°F. Beat together butter and sugar on low speed of mixer until light and fluffy. Stir in flavorings and egg. Mix. Stir in flour ...
Combine all dry ... replace all or part of the Crisco, but this will cause the cookies to spread and be more crisp than soft. Yield: About 40 large cookies
Stir baking soda into hot water until dissolved; add molasses. Cream shortening with sugar until light; beat in egg. Stir together flour, salt and ...
Preheat oven to ... to make a soft dough. Wrap in ... or until golden brown on outer edges. Frost with confectioners icing or boiled frosting if desired.
Boil raisins in just enough water to cover for 2 minutes in microwave. Add 1 tbsp. (extra) sugar to raisin water. Let soak 15 minutes before using. ...
Sift together flour, baking powder, salt and spices. Beat eggs, sugar, butter until light, beating whites separately. Stir in remaining ingredients, ...
Cream together sugar ... to make a soft dough, stirring just ... acquired taste - use less spices and leave out the alcohol if children will be eating these).
Mix part of ... they hold a soft peak, fold into ... with melted butter and sprinkle with coarse sugar (turbinado works well), while the cake is still warm.
Preheat oven to ... once or twice depending on amount of sugar you want on cookie. Bake at 325°F for 10 minutes. Do not over bake and cookie will be soft.
Dredge the soft shell crabs in ... in robot coupe (food processor) and process ... Divide into 6th pans and place in cooler (allow to cool before serving)
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