|Science, Vine and Wine in Modern France|
|by Harry W. Paul|
This book examines the role of science in the civilization of wine in modern France by examining viticulture, the science of the wine itself, and ...
1 - 10 of 73 for whipped honey
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Whip cream to soft peaks, slowly add honey and whip to ... peaches or top each shortcake with sliced peaches and spoonful of whipped topping. Makes 6 servings.
Whip the cream in ... Stir the yogurt, honey, and lemon ... the banana. Fold in the whipped cream. Spoon into serving dishes and sprinkle almonds on top.
Combine and whip all ingredients until ... muffins or biscuits. WHIPPED ORANGE BUTTER: Whip ... spreadable. Add 1 tablespoon grated orange peel. Yield: 12 ounces.
Divide the dough into 2 pieces, one slightly larger than the other, and chill the larger piece wrapped in wax paper. Roll the smaller piece to fit ...
In a chilled bowl beat the cream with the honey, the cinnamon, the ginger, and the nutmeg until it holds soft peaks and transfer it to a serving dish.
In small dish combine sage and honey, mix well. ... serving dish. Cover tightly. Garnish with sage leaf if desired. Store in refrigerator. Makes about 1/2 c.
Whip cream to soft peaks; slowly add honey and whip to ... Serve over gingerbread, fresh apple cake or fruit crepes. Preparation Time: Less than 15 minutes.
Beat butter, honey and orange peel in small bowl on medium speed until fluffy. 1 cup spread.
1. Place softened butter, sugar and honey in an electric ... tasty spread for hot biscuits, toast, muffins, pancakes and a good filling for poppy seed bread.
Whip cream to soft peaks; slowly add honey and whip to ... and peel. Makes 2 cups. SERVING TIP: Serve over gingerbread, fresh apple cake or fruit crepes.
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