|The Art of Cuisine|
|by Maurice Joyant|
Like many well-born men of his time, Toulouse-Lautrec loved food--planning it, cooking it, eating it, and talking about it.
Results 1 - 10 of 19 for zwiebach
Result Page: 1
Dissolve warm water, yeast, and sugar. Add 3/4 cup flour to make a sponge. Stir well. Let stand until double. Microwave milk and butter for 3 ...
Grind zwiebach and nuts. Mix ... over custard layer. Sprinkle top with reserved crumbs. Bake in 400 degree oven just until toasty brown, about 15 minutes.
Mix yeast, warm ... brown. To make Zwiebach (twie'-bach) pinch off ... milk or butter on finished buns. Makes 3-4 dozen. This is an old Mennonite recipe.
Dissolve yeast in a 1/4 cup of warm water. Let stand for 5 minutes. In a mixing bowl, pour scalded milk over shortening or butter to dissolve, then ...
Peel, core and slice apples into chunks. Butter dish. Place thin layer of apples on bottom of dish. Sprinkle crushed cracker crumbs and cinnamon ...
Chocolate wafers, or gingersnaps or use vanilla wafers or shortbread and reduce sugar to 4 teaspoons. Combine ingredients and mix well. Press firmly ...
Crush Zwiebach. Grease sides ... Put remaining Zwiebach mixture over sour cream. Bake at 300 degrees for 5 minutes. Cool. Refrigerate and cut into squares.
Mix together Zwiebach crumbs and remaining ... for 1 hour. Let cool at least an hour before removing side of pan. Fills 9 inch spring pan 2 inches deep.
Brown the crumbs in a skillet with butter and sugar. Place crumbs in a serving dish alternately with tart applesauce. Allow to harden in ...
Combine crumbs, sugar, and cinnamon. Cut in butter. Place 1 cup blueberries in a 10 x 6 x 1 1/2 inch baking dish. Cover with half of crumb mixture. ...
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