29 best cut icing Recipes

frozen limeade concentrate (semi-thawed), tequila, cold water (or use 12 fl.oz. seven-up or water), beer, ice (lots of !), lime (cut into wedges)

unbleached all purpose flour, sugar, salt, chilled unsalted butter, cut into 1/2-inch cubes, chilled lard or frozen nonhydrogenated solid vegetable shortening, cut into 1/2-inch cubes, more) ice water

golden delicious apples (about 3 lb), sugar, lemon, juiced, all-purpose flour, ground cinnamon, walnuts or pecans, roughly chopped, all-purpose flour, rolled oats, dark brown sugar, ground cinnamon, fine salt, cold butter, cut into small pieces, vanilla ice cream , for serving, optional

orange juice concentrate, fat-free half-and-half, ice cubes, fresh strawberries, hulled, ripe banana, cut into chunks, fresh or frozen blueberries, fresh or frozen raspberries

all-purpose flour, baking soda, salt, shortening, ice water, whole chicken, cut into 8 pieces, seasoning salt , or to taste, water, onion, chopped, stalks celery, chopped, margarine, salt and pepper to taste, poultry seasoning

sweet-and-sour cocktail mix, premium tequila, cointreau, chambord (raspberry liqueur), ice cubes, margarita salt, lime, cut into 4 wedges

all-purpose flour (i only use king arthur brand), sugar, salt, chilled butter, cut into 6 pieces (chilled hard ), lard or 3 tbsp crisco, chilled, egg, beaten lightly, apple cider vinegar (but , i ve used pear, champagne or other flavoured vinegars), ice water

pasta , your choice but a hearty 1 is best, i use linguine, extra virgin olive oil, plus more for drizzling, garlic , rough chop, i used 5 large cloves, amount is flexible, red pepper flakes , i use more by sprinkling the bottom of the skillet, tomatoes, cut in half , i used less, sea salt , to taste, dried italian seasoning, can use 1/2 cup torn fresh basil leaves, parmesan cheese , reggiano cheese, grated

kosher salt, maple syrup, brown sugar, low sodium chicken broth, thyme, onion flakes, sage, orange , cut in eighths, lemon , cut in eighths, ice, cider

butter, cut into small pieces, best-quality chocolate, coarsely chopped (semisweet works too), sugar, egg yolks, room temperature, instant coffee , dissolved in, rum, vanilla, all-purpose flour, egg whites, room temperature, premium-quality vanilla ice cream, rum

all-purpose flour, sugar, salt, unsalted butter, chilled, cut into small pieces, vegetable shortening, chilled, cut into small pieces, more) ice water

sun-dried tomato, sliced, olive oil, chopped fresh basil, tomatoes, chopped (romas are the best), chopped chives or 1/2 cup minced onion, red pepper flakes, garlic cloves, minced, feta, crumbled, black olives, cut in 1/2, pasta

all-purpose flour, unsalted butter (cut into 1/2 inch cubes ) keep chilled, salt, sugar, ice water

sugar, all-purpose flour, salt, cold unsalted butter, cut into 1/2-inch cubes, ice cold water, eggs, egg yolks, dark corn syrup, light brown sugar, butter, melted and cooled, cream, vanilla, toasted pecan halves

unbleached all-purpose flour (for a deep dish pie shell use 1 1/2 cups flour), table salt, granulated sugar, unsalted butter , cold , cut into 1/4-inch pieces (for a deep dish pie shell use 8 tbsp butter), vegetable shortening , chilled, ice water

frisee, best-quality olive oil , or walnut oil, best-quality champagne vinegar, kosher salt and fresh ground black pepper, unbleached flour, plus extra for rolling out pastry (i usually use whole-wheat flour or half whole-wheat and half unbleached), salt , optional, sugar , optional, cold butter, cut into bits (butter works also, but changes the flavor and texture of the crust), ice water, sized , ripe but firm tomatoes, thinly sliced, mozzarella ( skim milk cheese is fine or 3/4 lb and 1/4 lb parmesan or romano), thinly sliced or grated, dijon mustard, minced garlic, dried basil, dried oregano, olive oil

apple tartin, quick cooked tart it is called an apple tartin and is very simple and beautiful. my daughter has made this for school and she never brings any back, plus she always has a large number of requests for the recipe. this depends on the size of the saute pan you use. i start with about a 10 pan well coated with no stick pam and i use about 2 sliced apples, about a 1/2 to 1/4 thick (i like granny smith, but use what you like). i then melt unsalted butter and enough brown sugar to cover bottom of the pan and make a thick syrup after it cooks. i thin put the apples into the syrup and cook a few minutes so they get coated good with the syrup., i over lay the apples or shingle them is the tech term in a round circle like a huge sun flower design or something that works for you, be creative! i then use bought flake pastry dough and put on top of the apples enough to cover completely and make an edge on the outside of the tart. you can roll the dough at the edge make a little design in it to close the edge or just leave the edge open but in a round shape no rough edges.then i put in the oven and brown the pastry dough. when it is done (doesn tsp take long to cook) i have a large plate that i put over the saute pan and invert so the whole thing comes out with the, apples on top and the crust on bottom. i then coat with my simple water and sugar syrup ( recipe above) for a shiny coat and then i serve with cool whip or ice cream. 1 thing i forgot . you will have a center hole the apples you can cut a round shape ot of the apple or fill with cool whip, but if you can cut the top of the apple with the stem intact it looks nice in the hole. i have used cookie dough for this recipe and it works , but the pastry works best for me.

philly cream cheese, classico traditional basil pesto, diced tomatoes (i love it best with my fresh garden tomatoes), off season i use cherry tomatoes and cut them in half