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Zoe Bakes — Eat dessert first

Zoe Bakes — Eat dessert first
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Willow Bird Baking Heat Oven to 350 Recipes | Real Baking with Rose Levy Beranbaum Mar 15, 2014 | From the kitchen of Rose in Epicurious When Woody and I visited Hector Wong in Hawaii, a year ago December, we discovered what a great savory cook he is as well as a baker. One of the many dishes that he made for us from his Peruvian roots I knew I would have to replicate on our return home. It is called salsa criolla, and is served as a condiment for every dish, akin to kimchee for Koreans or ketchup for Americans. It also works well as a salad. Hector says that he also calls the recipe cáscara which means skin of a fruit or egg. Although my intention was to make it right away, somehow time got away from me but it was not forgotten. 1 large onion 1 tablespoon sea salt (More salt is fine. Slice the onion into rings, as thinly as possible. Squeeze the lemon, saving the empty lemon shells and refrigerate the juice. Rinse the onions well under running water. The onions stay crunchy for several days. Oct 05, 2013 | From the kitchen of Rose in Recipes I've been remiss.

- VANIGLIA - storie di cucina Swedish Tea Log Recipes - Yeast Coffee Cake Recipes - Sweet Bread Coffeecake Recipes I adore this recipe. This rich yeast coffee cake filled with brown sugar and nuts is traditional at every family gathering. I increased the amount of filling and frosting from the original recipe to make the coffeecakes even richer. I also doubled the recipe, otherwise there just isn't enough to go around! Prep Time: 45 minutes Cook Time: 25 minutes Total Time: 1 hour, 10 minutes Yield: Serves 12-14 Ingredients: 2 pkg. active dry yeast1/2 cup warm milk4-1/2 cups flour1/4 cup sugar1 tsp. salt1 cup butter1/2 cup heavy cream2 eggs1/2 cup dried currants1/2 cup butter, softened1 cup brown sugar1 cup chopped pecans1/2 cup butter3 cups powdered sugar1 tsp. vanilla4-6 Tbsp. heavy cream Preparation: Dissolve yeast in warm milk and let sit for 5 minutes until bubbly. For filling, cream 1/2 cup butter and brown sugar until smooth. Divide dough into 6 parts. Let rise in warm place until light, about 45 minutes. For frosting, heat 1/2 cup butter in heavy saucepan.

Mathilde en Cuisine Sugarcrafter Irresistible Cakes

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