21 and filling rose Recipes

cubed peeled potatoes, water, active dry yeast, warm milk (110o to 115o), sugar, butter, softened, salt, egg, king arthur unbleached all-purpose flour, cherry pie filling, vanilla glaze

graham cracker crust, ripe bananas, cool whip, blueberry pie filling

milk, active dry yeast (1 tblspn), warm water, sourdough starter, butter or margerine - melted, sugar, salt, all-purpose flour, cherry pie filling, icing sugar, vanilla extract, tplspn milk

active dry yeast, lukewarm water, sugar, all-purpose flour, sugar, water, lemon juice, rose water, vegetable oil, coarsely chopped walnuts, sugar, ground cinnamon

plain flour, fast action dried yeast, sugar, semi skim milk, water, semi skim milk, cornflour, granulated sugar, double cream , stiffly whipped, rose water, vanilla essence, chopped pistachios

absolut vodka, midori melon liqueur, roses sweetened lime juice, champagne , to fill, lemon balm leaves (optional)

coffee liqueur, irish cream, cream (fill to top, i used milk), strawberry cream liqueur (tequila rose)

recipes old-fashioned butter cake, apricot glaze, recipes almond buttercream frosting, crystallized roses and leaves, preparation, prepare and bake 1 recipe old-fashioned butter cake, and repeat the procedure with remaining butter cake recipe., cut dome tops off each cake layer using a serrated knife ., cover 1 (12-inch), 1 (9-inch), and 1 (6-inch) sturdy cardboard cake circle with aluminum foil; set aside., cook apricot glaze in a small saucepan over low heat , stirring constantly, until thoroughly heated. spread about 1/2 cup glaze over top of each 12-inch layer, about 1/3 cup glaze over top of each 9-inch layer, and remaining glaze evenly over top of each 6-inch layer., prepare 1 recipe almond buttercream frosting , and repeat the procedure with remaining recipe., spread a small amount of frosting over 12-inch cardboard circle; top with 1 (12-inch) cake layer, glazed side up. spread a 1/4-inch-thick layer of frosting over glaze, and top with remaining 12-inch cake layer., trim 4 wooden craft sticks to height of 12-inch cake tier; insert vertically into tier, evenly spaced and flush with top of tier, about 3 inches from sides., spread top and sides with frosting , smoothing with a wet metal spatula., spread a small amount of frosting in center of a cake plate ; carefully place 12-inch tier in center., assemble and frost 2 (9-inch) layers on cardboard circle as previously described; and frost 2 (6-inch) layers on cardboard circle as described, omitting craft sticks., mound 2 cups frosting on top of 6-inch tier to support flowers., position 9-inch tier in center of 12-inch tier , and position 6-inch tier in center of 9-inch tier., fit a large decorating bag with a large metal tip (no. 4 or 1b); fill bag with frosting, and pipe a border around bottom of each tier., insert stems of crystallized roses and leaves into top and sides of cake as desired. carefully spoon small amounts of frosting beneath or behind flowers and leaves for support, as needed., southern living , march 1997, old-fashioned butter cake, layer , 1 (9-inch) , and 1 (6-inch), butter, softened, sugar, eggs, separated, cake flour, baking powder, salt, milk, almond extract, vanilla extract, apricot glaze, apricot preserves, almond liqueur, almond buttercream frosting, butter, softened, powdered sugar , sifted, salt, almond liqueur, vanilla extract, milk, crystallized roses and leaves, roses and 48 leaves, meringue powder, powdered sugar , sifted, water, roses, superfine sugar, rose , violet, or pansy leaves

whole blanched almonds, ground (2 cups), butter (if using margarine, not spread or tub product) or 2 tbsp margarine (if using margarine, not spread or tub product), sugar (for crust ), unflavored gelatin, sugar (for filling ), eggs, separated, rose wine or 1/2 cup blush wine, water, cream of tartar, whipping cream

cherry pie filling, blanched slivered almonds, almond extract, all-purpose flour, baking powder, salt, butter, softened, white sugar, eggs, milk, butter, softened, sugar, almond extract, milk

salt cod , prepared as in the above recipe through the flaking stage, olive oil, garlic, minced, red rose potato, peeled, halved , boiled until very soft, and mashed, heavy cream, lemon juice, freshly ground black pepper, fresh or frozen corn kernels (about 4 large ears ), unsalted butter, shallot, minced, heavy cream, egg, egg yolk, salt, white pepper, all-purpose flour, milk, chopped parsley, vegetable oil, crema (recipe below ), for serving

sugar, water, active dry yeast, milk, flour, cuup unsalted butter, sugar, eggs, egg yolks, salt, vanilla extract, lemon , zest of, powdered sugar, rose petals (this is delicious, use wild roses if you have), sugar, lemon , juice of, rum

whole milk, cream of rice, sugar, whole milk ricotta cheese (about 2 cups), rose water, phyllo dough , thawed according to package directions (half of a 1-lb box), unsalted butter, melted, vegetable oil, ground cinnamon, cold rose-water syrup (i have also made a recipe for that too!)

oil, egg, sour cream, sugar (to taste), flour, baking powder, salt (to taste), dry curd cottage cheese, salt, egg, brown sugar, butter (melted )

phyllo dough, unsalted butter, melted, recipe cream filling, flour, sugar, ground pistachio nuts, milk, milk, heavy cream, syrup, sugar, water, lemon juice, rose water, coarsely ground pistachio nuts

all-purpose flour, milk, fast rising yeast, butter, eggs, separated, granulated sugar, plus more for topping, rind of 1 lemon, vanilla, unsweetened cocoa, ground walnuts, granulated sugar, rind of 1 half lemon, unsweetened cocoa, poppy seed filling (store bought like solo), turkish delight (lemon or strawberry or rose, cut into small cubes)

cooked pasta, alfredo sauce, tomato sauce, veggie ground round, parmesan cheese, feta cheese, olive, spare vegetables, cheddar cheese