Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
All-purpose flour
|
4 cups |
| 2. |
Butter, melted
|
1 ⅛ cups |
| 3. |
White sugar
|
¾ cup |
| 4. |
Warm milk
|
¼ cup |
| 5. |
Egg
|
1 large |
| 6. |
Active dry yeast
|
2 (.25 ounce) envelopes |
| 7. |
Cooking spray
|
2 (.25 ounce) envelopes |
| 8. |
Molasses
|
1 ½ cups |
| 9. |
Packed brown sugar
|
1 ⅓ cups |
| 10. |
Unsalted butter
|
⅓ cup |
| 11. | Ground cinnamon | 1 teaspoon |
Cooking
1 . Stage
Start the cookies: Mix flour, melted butter, sugar, warm milk, egg, and yeast together in a large bowl. When dough becomes too stiff to stir, turn out onto a floured surface and knead by hand for a few minutes. Set aside to rise for 45 minutes.
2 . Stage
Make the filling: Heat molasses, brown sugar, butter, and cinnamon in a saucepan over medium heat until warm. Stir to blend and set aside.
3 . Stage
Preheat a pizzelle iron according to manufacturer's instructions and spray with cooking spray.
4 . Stage
Finish the cookies: Knead dough briefly, then divide into twelve pieces. Roll each piece into a 2-inch ball. Press one ball at a time in the center of the preheated pizzelle iron. Close the iron and cook until golden brown, 1 1/2 to 3 minutes. Remove from the iron and carefully cut warm cookie in half horizontally with a serrated knife. Spread filling on the inside and sandwich the two halves back together. Repeat to cook and fill remaining cookies.
1 . In a food processor, combine the shallots, vinegar, lemon juice, maple syrup, olive oil, salt and pepper and blend until smooth. Set aside.
2 . Line a small baking sheet with Reynolds Wrap® Aluminum Foil. Set aside.
3 . In a non-stick pan over medium heat, combine the hazelnuts, sugar and cayenne. Stir with a silicone spatula until the sugar has melted and sticks to the nuts, about 5 minutes; turn down the heat to prevent burning if needed. Spread the sticky nuts out on the foil-lined sheet to cool. When the nuts are cool enough to handle, break them up by hand.
4 . Stem the kale and chop well. Using a mandoline, shred the Brussels sprouts, discarding the tough ends. Combine both in a large salad bowl. Add the hazelnuts, quinoa, pomegranate seeds, green onions and cheese. Dress to your liking and serve immediately.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2 . Spread coconut flakes onto an ungreased baking sheet.
3 . Bake coconut in the preheated oven, stirring every 3 to 5 minutes, until toasted, about 10 minutes.
4 . Mix sweetened condensed milk, flour, corn syrup, brown sugar, 1/4 cup butter, 2 teaspoons vanilla extract, and salt together in a bowl; fold in toasted coconut. Pour batter into the prepared baking dish.
5 . Bake in the preheated oven until cooked through and slightly browned, 25 to 35 minutes. Set aside to cool completely.
6 . Heat chocolate chips and milk in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in confectioners' sugar, 2 tablespoons butter, and 1 teaspoon vanilla extract until frosting is smooth, 2 to 4 minutes. Spread frosting over bars. Refrigerate 30 minutes before cutting.
1 . Stir together black beans, yellow and white corn, tomatoes, cilantro, green onions, red onion, bell pepper, and garlic in a large bowl.
2 . Gently mix in lime juice and avocado. Drizzle with olive oil to serve. Rock_lobster
1 . Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners and coat liners with cooking spray.
2 . Combine brown sugar, pecans, and flour in a large bowl; make a well in the center.
3 . Beat eggs in a large bowl with an electric mixer until foamy, 3 to 5 minutes. Fold in butter and vanilla. Pour into the center of the brown sugar mixture. Stir until batter is well mixed.
4 . Spoon batter into the muffin tin, filling each cup 2/3 of the way.
5 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
1 . Combine potatoes, celery, and onion in a pot. Mix water with beef base and pour on top of the vegetables. Bring to a boil over medium-high heat. Add beef, frozen peas, and carrots. Reduce heat to a simmer. Season with parsley, oregano, and basil.
2 . Cover and simmer until vegetables are tender, about 40 minutes.
1 . In a large serving dish, arrange green onions. diced tomato, sliced olives, lettuce and avocado. Set aside.
2 . Empty the can of refried beans into a microwave-safe bowl. Season with onion flakes, garlic, salt, cumin, chili powder and oregano. Stir in water, cover, and cook in microwave, on high, for about 2 minutes.
3 . Take a tortilla and spread a thin layer of beans on half of it. Sprinkle on the cheese, and whatever toppings you would like. Spread sour cream over the other half of the tortilla.
4 . Fold the tortilla in half, and then into quarters, and serve.
1 . Bon Appetit!!!
2 . Serve the finished pancakes with sour cream or with your favorite sauce.
3 . Grease the pan with vegetable oil, put the dough with a spoon and fry for about 2 minutes on each side.
4 . Finely chop the onion and add to the dough, mix and let stand for 5 minutes.
5 . Combine the egg, kefir, flour, salt, sugar and soda slaked with vinegar. Stir with a whisk.
1 . Beat the eggs with sugar and vanilla for 5 minutes with a mixer.
2 . Then add soft margarine and whisk again.
3 . Pour the sifted flour and knead the dough well, it should turn out like thick sour cream.
4 . Bake waffles on a waffle iron until golden brown. If the waffles stick, add some more flour to the dough.
5 . Roll hot wafers with tubes and fill them with cream if desired.
6 . Bon Appetit!!!
7 . Crispy waffles according to this recipe are very crispy and tasty. To make the waffles really stick to the recipe, you should not reduce sugar. Waffles are sweet, so you can eat them just with tea without filling. As a filling, you can use boiled condensed milk, whipped cream or another cream.
1 . Tie cloves, cardamom pods, allspice berries, and star anise together in a cheesecloth sachet.
2 . Combine apple cider, cranberry juice, and brown sugar together in a pot; bring to a simmer. Add cinnamon sticks, ginger, and spice sachet to cider mixture and steep for 20 minutes.
3 . Pour 1 fluid ounce bourbon into each mug and top off with spiced cider. Rub the edge of each mug with orange peel and drop into the drink.
1 . Stir milk and lemon juice together in a bowl; let sit for 5 minutes.
1 . Mix the cream in a saucepan with milk and bring to a boil over low heat, just do not let it boil. Add sugar, washed peppermint leaves and zest from one lemon. Remove from heat, stir until sugar is completely dissolved, cover and leave for 20 minutes.
2 . Pour gelatin with cold water, 2 tbsp will be enough. l water. Let it swell.
3 . Mint panel cat with milk and cream is a wonderful and delicate dessert at any time, it can be served directly in glasses or laid out on a beautiful plate and decorated. This dessert is suitable for children and adults. Cooking a panel cat is not difficult and fast, it just takes time to freeze. You can also serve with watering with various syrups or melted chocolate.
4 . Bon Appetit!!!
5 . Put the finished panel cat on the plates, just put the mold for a few seconds in warm water and turn it over, then it will easily separate from the form. Garnish to taste and serve.
6 . Dissolve gelatin in a water bath and pour it into milk with cream. Stir everything well and strain through it satedly to remove all unnecessary. Pour the panel cat into molds or glasses, cover with cling film and refrigerate for 2 hours.
1 . Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a 15 1/2x10 1/2-inch rimmed baking pan with vegetable cooking spray.
2 . Mix olive oil, Parmesan cheese, salt, garlic powder, and pepper together in a large bowl. Add zucchini and toss to coat. Spread zucchini in a single layer on the prepared pan.
3 . Bake, uncovered, in the preheated oven until zucchini is tender but not too soft, 15 to 18 minutes.