29 nice and icing Recipes

vodka, cassis, frozen blueberries, shaved ice (made with the grater blade of a food processor)

fresh blueberries (or frozen thawed blueberries), brewed tea (darjeeling is very nice but any tea works), vanilla ice cream, milk, ground cinnamon

raisins, chopped, dark rum, freshly-squeezed lime juice, vanilla extract, heavy cream, full-fat evaporated milk, mixed with, water, liquid honey , orange blossom is nice

raspberry buttermilk cake, a quick and easy recipe from gourmet magazine (june 2009) for a tender buttermilk cake topped with a nice, sugary crunch. this recipe works with any berries (including frozen). make sure to allow the cake to cool before inverting (or it may fall apart) or you can serve it straight from the pan with vanilla ice cream., min | 15 min prep, all-purpose flour, baking powder, baking soda, salt, unsalted butter, softened, sugar , plus, sugar, divided, pure vanilla extract, egg, well-shaken buttermilk, raspberries (about 5 oz)

intrigue liqueur, to taste (the green ), vodka (i like grey goose,but any nice brand will work), ice, club soda (optional)

mango, diced, strawberries, halved, raspberries (a nice handful), orange juice, lime , juice of, mint leaves, ice, coconut rum , to taste

apples , pare, and slice about 1/4-1/2-inch thick, rome work great (or more, i always add more, just be careful of the boil overs), sugar, cinnamon, nutmeg (store bought or freshly grated is nice ), flour, sugar, butter, flour, salt, shortening, ice water

all-purpose flour, plus extra for rolling, unsalted butter, very-cold, cut into 1 inch cubes, salt, granulated sugar (for sweet pies i use 3 tsp), ice water, egg wash for a pie: not necessary, but it helps your top crust to get a glossy finish with a nice golden color., egg yolk, heavy cream , half and half, or milk, mehod, beat egg yolk with milk and brush on the surface of the pie with a pastry brush.

frozen waffles, apple pie filling, french vanilla ice cream or 1 pint cinnamon, works nice too, chopped pecans, cinnamon

ice cream cones, marshmallows, white chocolate, cake decorations (frosting ,sprinkles etc.)

butter, marshmallows, rice krispies, strawberry licorice bootlace (whiskers and tails), gumdrop (eyes), red cinnamon candies (nose), vanilla icing (glue), graham cracker sticks (ears )

whole wheat flour (wholemeal flour), rolled oats, brown sugar, eggs, bicarbonate of soda, baking powder, butter, melted and cooled. (may use margarine, canola oil, sunflower oil, etc if you are unable to use butter), berries (may use frozen or fresh. if using frozen, do not defrost), milk, ice cream , to taste

water, green tea bag (provides antioxidants), turmeric powder (antibacterial, helps prevent acne, exfoliates), honey (moisturizes or softens), rose water (smells nice -- )

fresh orange juice, cranberry juice, peach, strawberry, orange sherbet, ice, crushed, cinnamon or 1 dash nutmeg

bake quick breads on the center oven rack for best heat circulation., quick breads from the pan after about 10 minutes cooling for easier pan removal., cool quick breads completely before slicing. use a sharp thin-bladed knife and a light sawing motion to cut cleanly through the loaf., after cooling , wrap loaves tightly and store in refrigerator for up to 1 week or in the freezer for up to 3 months., muffin batter should be lumpy after stirring the dry ingredients into the wet ingredients. stir just until moistened for muffins that are tender and nicely rounded., use a spring-handled #20 or #24 ice cream scoop to fill muffins cups or a melon ball-size scoop for mini-muffins., fill empty , greased muffin cups with water to prevent burning the grease during baking.

ice cubes, beer (go with a nice american brew in this 1, such as miller high life), fresh lemonade, vodka, lemon slice for garnish

butter, sugar, brown sugar, cinnamon, baking soda, ground nutmeg, egg, apple cider, flour, chopped apple, chopped walnuts, powdered sugar, vanilla, butter, apple cider

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.