Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Brown sugar | 1 cup |
| 2. | Butter | ½ cup |
| 3. |
Egg
|
1 |
| 4. | Vanilla extract | 1 teaspoon |
| 5. | Flour | 2 cups |
| 6. | Baking powder | 2 teaspoons |
| 7. | Salt | 1 pinch |
| 8. |
Chopped pecans
|
1 cup |
Cooking
1 . Stage
Beat the brown sugar and butter with an electric mixer in a large bowl until smooth. Beat in the egg and vanilla extract until completely incorporated. Mix the flour, baking powder, and salt together in a separate bowl, then stir the flour mixture into the butter mixture until just incorporated. Fold in the pecans mixing just enough to evenly combine.
2 . Stage
Roll the dough into a log, and wrap in wax paper. Chill the dough in the refrigerator for at least one hour.
3 . Stage
Preheat an oven to 350 degrees F (175 degrees C). Slice the dough and arrange the cookies on a baking sheet.
4 . Stage
Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
1 . Combine beef, egg, onion, and salt in a large mixing bowl; shape into 1 1/2-inch balls.
2 . Combine chili sauce, lemon juice, and grape jelly in a slow cooker; stir in meatballs and cook on high for 4 to 5 hours.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease two 5x7-inch casserole dishes.
2 . Stir cream-style corn, whole kernel corn, Cheddar cheese, eggs, butter, flour, bell pepper, sugar, salt, and black pepper together in a large bowl; divide between prepared casserole dishes.
3 . Bake in the preheated oven until a toothpick inserted into the center of either casserole comes out clean, about 45 minutes.
1 . Preheat the oven to 500 degrees F (260 degrees C). In a small saucepan over medium heat, stir together the water, ketchup, brown sugar, vinegar, lemon juice, and Worcestershire sauce. Season with salt, mustard powder, and chili powder. Simmer the sauce for 15 minutes.
2 . Place the chicken thighs into an oblong baking dish, and pour the sauce over them. Cover tightly.
3 . Bake for 15 minutes in the preheated oven, then reduce the temperature to 300 degrees F (150 degrees C), and bake for one hour. Remove cover, stir and bake uncovered for 15 minutes. ReneePaj
1 . Pry the boiled meat apart, cut it up
2 . Cut the onion in thin half rings, and send it to the meat
3 . Grate carrots on a fine grater, add to the meat and onions
4 . Dice the pickles and send them to the rest of the ingredients
5 . Prepared ingredients salt, pepper, pour vegetable oil. And mix well. Let stand for a while.
6 . You can eat.
1 . Bon Appetit!!!
2 . Every hour we take out and mix, so that the ice cream is saturated with oxygen and ice crystals do not form in it. Leave tangerine ice cream overnight.
3 . Then mix sour cream, condensed milk and tangerine puree in a blender. Pour into a plastic container and send to the freezer.
4 . Peel tangerines, cut into slices and grind in a blender. Puree puree through sated to remove excess.
1 . Wash the mushrooms and chop finely.
2 . Serve the finished borsch with chopped parsley.
3 . Then add mushrooms and onions, salt to taste and cook until cooked.
4 . In boiling water, add chopped cabbage, diced potatoes, grated beets and cook until half cooked.
5 . Chop the onion and fry until golden in vegetable oil.
1 . Place the yeast, bread flour, bread improver, sugar, salt, margarine, eggs, and 1 cup of evaporated milk into a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press start.
2 . When the cycle has ended, remove the dough from the machine, and form into 2 inch balls. Dip each ball in the remaining evaporated milk, then in the dry bread crumbs. Place the rolls on a baking sheet crumb-side up. Cover loosely with a cloth or plastic, and let rise until doubled in size, about 30 minutes.
3 . Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 8 minutes, or until golden brown on the top and bottom.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Mix pineapple, sugar, eggs, milk, bread, and vanilla extract together in a casserole dish. Pour melted butter over the pineapple mixture. Sprinkle cinnamon over the top.
3 . Bake in preheated oven until set in the middle, about 30 minutes.
1 . In a salad bowl, whisk together the lemon yogurt, honey, and lemon juice until smooth, and gently fold in the watermelon balls, cantaloupe balls, and strawberries. Toss to coat, and serve.
1 . Mix cocoa powder, brown sugar, and instant coffee powder together in a bowl; stir until no lumps remain. Fold chia seeds into the mixture. Pour milk into the bowl and stir to incorporate; let the mixture sit a few minutes before stirring again. Repeat resting and stirring a few times over the course of 20 minutes.
2 . Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
3 . Drizzle honey over the pudding to serve.
1 . Mix together soy sauce, wine, sugar, garlic, ginger and molasses. Pour over meat and refrigerate.
1 . Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
2 . Beat cream cheese, 1 cup sugar, flour, and vanilla with an electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
3 . Bake 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving.