152 baked with rose Recipes

all-purpose flour, baking soda, baking powder, unsalted butter, at room temperature, sugar, eggs, at room temperature, grated lemon zest, lemon extract, sour cream, rose water, fresh lemon juice, strained, powdered sugar, rose petal , from two organic roses, egg white, water, granulated sugar, enough to coat petals (have at least a cup)

slightly salted butter, caster sugar, egg, light cream, plain flour (all-purpose), salt, baking powder, rose water, caster sugar, for sprinkling

butter, softened, caster sugar, egg, light cream, flour, salt, baking powder, rose water, sugar, for sprinkling

flour, baking powder, sugar, salt, cardamom or 1/4 tsp cinnamon, egg, honey, rose water or 1 tbsp orange blossom water, almond oil

shortening, light brown sugar, eggs, cold black coffee, all-purpose flour, baking soda, salt, nutmeg, cinnamon, chopped raisins, chopped walnuts

flour, sugar, eggs, salt, crushed pineapple in juice (do not drain), vanilla extract, baking soda (add last), walnuts, crushed, cool whip, sugar, walnuts, chopped, cream cheese, margarine

baking potatoes, peeled and quartered, egg, butter, divided, grated parmesan cheese, salt, dried minced onion, minced fresh parsley, pepper

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

pie shell, dried rose hips, milk, flour, baking powder, salt, shortening, brown sugar, egg yolks, beaten, egg whites, pecan halves (optional)

butter, sugar, egg, milk, rose water, rose-scented geranium leaves, finely chopped, flour, baking powder, dozen small rose-scented geranium leaves, for garnish

rose geranium leaves, vegetable cooking spray, reduced-calorie margarine, softened, sugar, egg whites, nonfat buttermilk, vanilla extract, cake flour, baking soda, baking powder, salt

whole wheat pastry flour, all-purpose white flour, baking powder, baking soda, oil, sugar, eggs, applesauce, chopped dried rose-scented geranium leaves, milk, ground almonds

butter, softened, sugar, brown sugar, egg, beaten, flour, baking powder, baking soda, ground cinnamon, buttermilk, topping 1/4 cup packed brown sugar, chopped pecans, ground cinnamon, ground nutmeg

dried rose petals, ground cinnamon, ground cardamom, ground cumin, ghee, melted, eggs, baking powder, salt, fresh ground black pepper, garlic cloves, peeled and crushed, fresh chives or 1 cup leek, chopped, fresh parsley, chopped, fresh cilantro, chopped, fresh dill, chopped, all-purpose flour, dried fenugreek leaves (or 2 tbsp dried barberries, cleanened) (optional)

fresh breadcrumbs (italian or french bread, crusts included), chopped fresh parsley, parmesan cheese, grated, pecorino romano cheese, grated, italian seasoning (or mixed dried herbs like thyme , oregano, savory, etc.), coarse salt, fresh ground pepper, frozen artichoke hearts, thawed and drained, extra virgin olive oil, more to oil the baking dish, grated lemon zest, fresh lemon juice (about 2 lemons), garlic cloves, minced (2 tsp)

cake flour, baking soda, salt, butter, cream cheese, sugar, eggs, vanilla, fresh lime juice, grated lime zest

eggs, sugar, all purpose flour, baking powder, salt, milk, unsalted butter, pure vanilla extract, batch grenadine frosting , recipe follows, sugared rose petals, for garnish , recipe follows, special equipment : 24 compartment muffin tin - 2 diameter

empanada wrappers, ricotta cheese (grated mozzarealla can be substituted), granulated sugar, lemon juice or 1/4 tsp lemon peel, granulated sugar, light corn syrup, orange blossom water or 1/4 cup rose water, warm water