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Lemon Curd Recipe With Picture Lemon Curd is a thick, soft and velvety cream that has a wonderful tart yet sweet citrus flavor. Traditionally it was used as a spread for scones but today it is used as a filling for tarts, pies, and cakes. What I like about Lemon Curd is that it does not use exotic ingredients; just eggs, sugar, lemon juice, lemon zest, and unsalted butter. It is similar to a lemon filling or custard in that it is cooked on the stove but yet it does not contain a thickener such as cornstarch (corn flour).
Rum Balls: To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Put the pecans on a baking sheet and bake for about 8 minutes, or until lightly browned and fragrant. Let cool completely and then chop the nuts finely with a knife or place the nuts in your food processor and pulse until finely chopped. Rum Balls Recipe With Picture
Peanut Butter Balls: Line two baking sheets with parchment or wax paper. Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20-30 seconds). Stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a stiff dough (add more sugar if necessary). Roll the dough into 1 inch (2.5 cm) round balls.
Chocolate Truffles: Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Chocolate Truffles Recipe
Basic Chocolate Pudding | Cookthink 1. Combine all ingredients in a blender or a food processor or whisk thoroughly and blend well, making sure there are no lumps. Pour into an 8-cup measure or a 2 1/2 quart soufflé dish. Cover tightly with microwave plastic wrap.