- flour
- packed light brown sugar
- sweetened condensed milk
- seedless raspberry jam
- fresh or frozen blueberries
- ground nutmeg
- baking powder
- granulated sugar'
- all-purpose flour
- vanilla extract
- milk
- # 2 tablespoons olive oil
- # Coarse salt and ground pepper
- all-purpose flour
- buttermilk
- vegetable/canola oil
- Big pinch salt
- water
- butter
- flour
- eggs
- FILLING:
- small pkg. instant pudding
- dream whip
- VANILLA CREAM PUFF FILLING:
- • 3/4 cup sugar
- • 6 Tablespoons cornstarch
- • 1 Tablespoon margarine
- • 1/2 teaspoon salt
- • 2 teaspoons vanilla extract
- • 3 cups milk
Can be made ahead and frozen unfrosted. If frozen frosted, chocolate will not stay glossy.
- red food coloring
- green food coloring
- sifted flour
- almond extract
- eggs
- Almond paste
- semisweet chocolate chips
- unsalted butter
for a pie or quiche
- ice water
- Whole Wheat Flour
Spongecake sucks. You want these instead. Trust me. Use fresh baking powder or the biscuits don’t rise right. What does “fresh” mean? I don’t know.
- sugar
- baking powder
- salt
- ground nutmeg
- milk
If your kitchen is very warm, refrigerate all of the dough ingredients for 30 minutes before making the dough. If the dough ever becomes too soft and/or sticky to work with, simply return it to the refrigerator until firm; a dough scraper also comes in handy here. There should be plenty of dough to cut out and make 48 empanadas without having to reroll any dough scraps; we found the rerolled scraps of dough to be very tough. The filling can be made while the dough rests in the refrigerator.
http://www.cooksillustrated.com/recipe.asp?recipeids=3988&bdc=47856
- For Dough
- sugar
- table salt
- ice water
- For Filling
- olive oil
- tomato paste
- ground cumin
- ground cloves
- cayenne pepper
- percent lean ground chuck
- low-sodium beef broth
- sugar
- Table salt and ground black pepper
- 1/4c warm milk
- 1/2c sugar
- salt
- cinnamon
- softened butter
- eggs
- dry yeasts
- 1/4c warm water
- 1/2c flour