Packed brown sugar
Maple-flavored pumpkin butter
|5.||Vanilla extract||1 teaspoon|
|1 ½ cups|
|8.||Baking powder||½ teaspoon|
|9.||Ground cinnamon||½ teaspoon|
|11.||Ground ginger||½ teaspoon|
|13.||Brown sugar||½ cup|
Butter, cut into pieces
Maple-flavored pumpkin butter
|16.||Ground cinnamon||½ teaspoon|
1 . Stage
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch cake pan.
2 . Stage
Beat butter and brown sugar together with an electric mixer until creamy. Beat in eggs one at a time. Add pumpkin butter and vanilla extract.
3 . Stage
Mix flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt in a bowl. Stir into the butter mixture.
4 . Stage
Spread cake batter in the prepared cake pan. Mix brown sugar, butter, pumpkin butter, and cinnamon together to make topping. Spread topping over the cake batter.
5 . Stage
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
1 . Cut the meat into pieces. Dice onion, grate carrots, fry in vegetable oil.
2 . Pass the vegetables together with the meat through a meat grinder. Pepper and salt the stuffing.
3 . From the dough with a glass to cut out small circles.
4 . Grease a baking tray with vegetable oil. Lay out on it circles of dough. Place some minced meat on the dough.
5 . Then again the dough, stuffing. The top layer should be dough.
6 . We mix kefir, mineral water, egg, salt.
7 . Pour the mixture over the "puff pastry". Bake for 30 minutes.
8 . Sprinkle with grated cheese and bake for another 10 minutes.
9 . Bon appetit!!!
1 . Pour olive oil into a multi-functional pressure cooker (such as an Instant Pot) and select the Sauté function. Cook and stir onion, carrot, celery, and bay leaf until vegetables are soft and onion has turned translucent, about 5 minutes.
2 . Add chicken broth, thighs, breasts, salt, thyme, marjoram, and black pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
3 . Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully use tongs to remove chicken pieces to a large bowl to cool slightly; discard bay leaf.
4 . While chicken is cooling, mash butter with flour in a small bowl to make a smooth paste; set aside.
5 . Make dumplings: Combine flour, baking powder, and salt in a medium bowl. Cut in cold butter with 2 knives or a pastry blender until mixture resembles the texture of cornmeal. Stir in parsley and set aside.
6 . Shred cooled chicken and return to the pot. Taste broth and season with salt and pepper if needed. Add peas and green beans. Stir in flour-butter paste until incorporated. Select Sauté function and bring broth to a boil.
7 . Pour buttermilk into dumpling mixture and stir until combined. Drop dough by heaping spoonfuls over the top of stew.
8 . Close the lid, leaving the steam vent open. Select Slow Cooker function and simmer on Low, covered, until a skewer inserted into the center of a dumpling comes out clean, 10 to 12 minutes. DOTDASH MEREDITH FOOD STUDIOS
1 . Cut fresh cucumbers and radishes into cubes or arbitrary small pieces.
2 . Boil the potatoes in their skins until ready in slightly salted water. Peel and cut into medium pieces. For okroshka, you can use new or old potatoes.
3 . Okroshka on a tomato brine turns out to be very tasty and satisfying, to add a little spiciness to this soup, we add mustard, it can also be replaced with horseradish it will also be very tasty, and the brine in a duet with horseradish works like a magic cure for a hangover. It is very simple and quick to cook okroshka, any sausage can be used for cooking, and chicken eggs can be replaced with quail eggs. Such a cold soup will perfectly refresh and saturate the whole family on a hot summer day.
4 . Bon Appetit!!!
5 . Mix well, refrigerate and serve.
6 . Put all the chopped ingredients in the pan, pour the brine and water to taste, add mustard, sour cream, salt and pepper to taste.
7 . Rinse and chop the greens well.
8 . Cut the sausage in the same way as the previous ingredients.
9 . Boil eggs in a steep, peel and chop.
1 . Fill a microwave-safe mug with milk; stir in brown sugar and vanilla extract.
2 . Heat milk mixture in microwave until almost boiling, about 1 minute. Stir rum into milk mixture and float butter on top; sprinkle with nutmeg.
1 . Make the ribs: Mix brown sugar, chili powder, garlic powder, paprika, black pepper, onion powder, salt, cumin, cinnamon, jalapeño seasoning, and cayenne pepper together in a small bowl.
2 . Place spareribs into a glass baking dish and rub generously with seasoning mixture. Cover and refrigerate for at least 4 hours, or overnight.
3 . When ready to cook, prepare an outdoor charcoal grill for indirect heat, or preheat a smoker to 250 degrees F (120 degrees C).
4 . While the grill is preheating, make the mop sauce: Stir cider, vinegar, jalapeño pepper, hot pepper sauce, lemon juice, onion powder, garlic powder, lemon juice, salt, and pepper together in a medium bowl.
5 . When the coals are gray and ashed over, place two handfuls of soaked wood chips directly on them. Place ribs onto the grill grate, bone-side down. Cover and cook for 3 1/2 to 4 hours. Every hour, baste ribs with mop sauce and throw handfuls of soaked wood chips onto the coals. Add more coals as needed to ensure the cooking temperature doesn't drop below 225 degrees F (110 degrees C). Discard any leftover mop sauce.
1 . Preheat the oven to 325 degrees F (165 degrees C).
2 . Mix together pork sausage, baking mix, and cheese sauce in a large bowl with your hands. Form mixture into round, walnut-size pieces and place on a baking sheet.
3 . Bake in the preheated oven until cooked through, about 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (72 degrees C).
1 . Preheat an oven to 400 degrees F (200 degrees C).
2 . Place potatoes into a mixing bowl and drizzle with olive oil. Sprinkle with kosher salt, black pepper, Parmesan cheese, and thyme leaves. Toss to evenly coat, and transfer to a 9x13-inch baking dish.
3 . Bake in the preheated oven until potatoes are golden brown on the edges and tender when pierced with a fork, about 1 hour. Serve hot or at room temperature.
1 . Preheat the oven to 350 degrees F (175 degrees C). Wrap tortillas in foil.
2 . Bake wrapped tortillas in the preheated oven until heated through, about 15 minutes.
3 . Meanwhile, heat oil in a 10-inch skillet over medium heat. Add onion, bell pepper, garlic, and jalapeño; cook and stir for 2 minutes. Stir in beans and cook until heated through, about 3 minutes. Stir in cream cheese and salt; cook, stirring occasionally, for 2 minutes. Stir in cilantro.
4 . Spoon filling in a line across the middle of each tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling creating a burrito. Serve immediately. Dotdash Meredith Food Studios
1 . Pour the sugar into a 1 quart jar. Fill the remaining space with berries, but do not pack down. Fill the jar with vodka so that the berries are completely covered. Seal the jar. Let the jar stand for 2 months, shaking the jar every week. The sugar should dissolve, and the vodka will become colored.
2 . Strain the liquid through a metal sieve, and then through a coffee filter to remove the fruit. Pour into pretty bottles. Drink as a cordial, or use it to flavor lemonade or iced tea.
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
3 . Mix oats, brown sugar, white sugar, baking powder, salt, and cinnamon together in a bowl. Dotdash Meredith Food Studios
4 . Whisk milk, eggs, canola oil, and vanilla together in a separate bowl. Dotdash Meredith Food Studios
5 . Stir egg mixture into the oat mixture until well combined. Let sit until flavors blend, about 20 minutes.
6 . Spread oat mixture into the prepared pan. Dotdash Meredith Food Studios
7 . Bake in the preheated oven until the edges are golden brown, about 30 minutes.
8 . Remove from the oven and let cool completely before cutting into 16 bars. DOTDASH MEREDITH FOOD STUDIOS
1 . Preheat the oven to 375 degrees F (190 degrees C).
2 . Cook bacon in a large skillet and over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and cool.
3 . Pour oil into a 12-inch cast iron skillet. Brush oil all over the interior of the skillet. Place dough into the skillet and shape into a pizza, forming a crust at the edge. Prick dough all over with a fork.
4 . Bake in the preheated oven for 5 minutes. Remove from oven and reshape dough if necessary. Sprinkle the top of the dough with 2 teaspoons ranch seasoning. Spread ranch dressing on top.
5 . Sprinkle shredded mozzarella, chicken, and red onion over pizza crust. Crumble cooled bacon on top.
6 . Bake in the preheated oven until cheese is melted and top is browned, about 20 minutes.
7 . Remove pizza from oven and top with tomato slices. Melt butter and mix in the remaining dry ranch seasoning. Brush crust with butter-ranch mixture.
8 . Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
9 . Broil pizza until cheese is golden brown, 2 to 3 minutes, being careful not to burn.
1 . Combine sugar, water, egg whites, salt, corn syrup, and vanilla in the top of a double boiler. Beat all ingredients about one minute before placing bowl or pan over the heat.
2 . Place over rapidly boiling water; beat at high speed until the mixture forms soft peaks. (This may take longer than 7 minutes).
3 . Transfer frosting mixture to large bowl; beat until the mixture is thick and cool enough to spread.