AIRTIGHT COOKIE JARS

Airtight cookie jars - Best ways to cook shrimp - How to cook corned beef in a slow cooker.

COOKIE DECORATING SUPPLIES : DECORATING SUPPLIES


Cookie Decorating Supplies : Girl Scout Cookie Sales 2011 : Pressure Cooker Use



Cookie Decorating Supplies





cookie decorating supplies














My first attempt




My first attempt





Finally got most of the supplies I needed to get started with cookie decorating - just for fun - for family and friends. I tried to copy cookies that Bridget at Bake @ 350 made. I needed a picture/design to aim for. Definitely a learning process.
I was pleased with my first try and my 2 college kids just loved them.
I'm so thankful for bloggers that share the HOW-TOs for this craft.











Christmas in March!!!




Christmas in March!!!





I live in Quebec Canada it is impossible to get supplies here my parents just returned from Florida with this for me.









cookie decorating supplies







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  1. (月) 09:40:40|
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COOKING BOOK ONLINE : BOOK ONLINE


Cooking Book Online : Spiderman Cookie Jar



Cooking Book Online





cooking book online














Dairy Book of Home Cookery cover




Dairy Book of Home Cookery cover





Available from your milkman or online at dairydiary.co.uk

Culinary trends – and celebrity chefs – come and go, but this cookbook remains the first choice for millions of cooks, and deserves a place in every kitchen.
This completely new edition retains readers’ favourite recipes and introduces new dishes that reflect the way we cook and eat today. This is the cookbook that you will return to time after time.












Rolling pin & tea cup are ready to cook




Rolling pin & tea cup are ready to cook





My sincere apologies, when I was saving this vintage pattern to my computer I forgot to include the flickr member's name in the file name. So I am sad to say that I don't know who to thank for generously sharing this pattern.

I stitched this up on a tea towel as a surprise for an online friend!










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  1. (月) 09:39:43|
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CORNED BEEF BRISKET PRESSURE COOKER. CORNED BEEF BRISKET


Corned beef brisket pressure cooker. Cookery course nottingham



Corned Beef Brisket Pressure Cooker





corned beef brisket pressure cooker















Braised beef brisket with tomatoes and summer squash




Braised beef brisket with tomatoes and summer squash





Last night I braised a grass-fed beef brisket in a sauce of spices and fresh tomatoes. Today, I sliced some summer squash and some brisket and combined them for this quick, delicious lunch.











Dim Sum Garden visit #2 - beef brisket




Dim Sum Garden visit #2 - beef brisket





Beef brisket with homemade noodles.

Got some coworkers together for soup dumpling deliciousness.









corned beef brisket pressure cooker







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  1. (月) 09:38:59|
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EASY LEMON COOKIE RECIPE. COOKIE RECIPE


EASY LEMON COOKIE RECIPE. COOKED RICE PUDDING.



Easy Lemon Cookie Recipe





easy lemon cookie recipe
















appeltaart




appeltaart





I made this for Erick's birthday.

* THE RECIPE *

* My apple pie has raisins that are soaked in booze. My favourites are rum, whiskey or calvados, but you could use amaretto if you were into that kind of thing. I like to start soaking my raisins about a day before I make the pie. Take 50 to 100 grams of raisins, according to taste (I like lots of them) and cover them with the liquor of your choice.
* The next day start by making your pastry. I use 400 grams of plain flour, 250 grams of butter (salted), and 250 grams of sugar. This will give you more pastry than you need, but it is very frustrating to run out of pastry when you are doing the delicate braiding of the upper crust, so better to be on the safe side.
Put the flour and the sugar into a bowl. Add the grated zest of one lemon. Now mix in the very cold butter using two knives until you have a crumbly mixture. When there are no large chunks of butter left start mixing with your hands. At this point your pastry should begin to look like pastry instead of crumbs. If this is not happening add some buttermilk or plain milk- just enough to get a nice workable pastry. Then wrap the pastry in a bit of cling film and put it in the fridge.
* Next is the filling. It's an apple pie, so we need apples. The apple traditionally used in Dutch apple pies is the Goudreinet, but any firm apple that is not too sweet will work. Depending on the size you will need anything from 5 to 8 apples. Peel the apples, slice them, and take out the centre bit with the pips. Cut your slices into chunks, not too small, you want to be able to find some real apple pieces in your pie. After peeling and slicing the apples put the pieces of apple in a bowl and sprinkle them with a bit of lemon juice. It would be quite a good idea to use the lemon that you zested earlier, but this is all up to you. Then add some sugar to taste (this very much depends on the sweetness of the apples, you could need anything from 20 to 100 grams) a generous pinch of cinnamon and a sprinkle of nutmeg. People in the US could also use pumpkin pie spice mix- I’ve tried it and it works quite well.
* Add the soaked raisins to your apples. I also like to put some nuts into my pie, both hazelnuts and walnuts are very nice. I would use about 100 grams of nuts- the walnuts broken into pieces and the hazelnuts very roughly chopped.
You can now let the filling stand for some time. This will draw some more moisture from your apples- you can drain some of the excess liquid depending on how moist you like your filling.
* For a traditional Dutch apple pie you need to bake the pie in a pie tin that is at least 7 to 10 centimetres deep. Your pastry should be enough to fill a pie tin with a diameter of 25 centimetres. First butter you pie tin. Then take the pastry out of the fridge and divided it in two pieces. Roll out the first piece on a floured surface and use this to cover the bottom and sides of the pie tin. At this point it is very easy to fill up any holes using small patches of dough.
* Sprinkle the bottom of the lined pie tin with some polenta. That's very untraditional and not Dutch at all, but this will help soak up any excess moisture from the filling and make your pie even tastier. You don't need much, just a very thin layer, maybe 25 grams. Then put in the apple filling.
* And now comes the fun part. Use the leftover dough to make thin strips of dough and cover the top of the pie using these strips. This should be done so that the strips for a sort of criss-cross effect: look at the picture above to see how it should look. The last strip goes around the outside of the pie, covering all the loose ends. Then brush the strips of pastry lightly with some milk.
At this point you will probably have some pastry left which can be used to make some cookies (just add chocolate chips or some leftover nuts), a mini-apple pie or some cinnamon-sprinkled doughballs (don’t forget to sprinkle with cinnamon first).
* Now bake the pie in a preheated oven of 175 degrees Celsius for 45 minutes to an hour. Leave your pie to cool slightly before slicing and serve with sweetened whipped cream, to taste.












Easy Lemon Raspberry Tart




Easy Lemon Raspberry Tart





Lemon Raspberry Tart, courtesy of Pillsbury

I love this dessert because it is incredibly easy and delicious.

1 tube refrigerated sugar cookie dough
1 jar of lemon curd (I found it with the jams and jellies)
1 lemon
1 pint fresh raspberries

Heat oven according to package instructions on cookie dough.

Empty the tube of cookie dough into a mixing bowl. Zest 1-2 teaspoons of lemon zest into the dough. Mix with a wooden spoon until all zest is incorporated.

Press the zested dough into a 9 inch tart pan. (I use my tart pan that has removable sides- you can see the bottom of it in the picture- but I'm sure a round cake pan would work).

Bake in the oven until top is very light golden and dough springs back slightly when touched (this time will vary according to your oven and pan).

Meanwhile, gently wash and drain the fresh raspberries. I gently rinse them and let them drain (open side down) on a few layers of paper towels.

Cool the crust (in its tart pan) on a cooling rack.

Once cooled, spread approximately 1 cup of the lemon curd over the crust. (You can always use more or less depending on what you like).

Decorate the top with the fresh raspberries and chill until served!











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  1. (月) 09:38:33|
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HOW TO COOK PASTA DISHES - COOK PASTA DISHES


HOW TO COOK PASTA DISHES - HOW TO COOK BEEF TENDERLOIN STEAKS.



How To Cook Pasta Dishes





how to cook pasta dishes
















Pasta Puttanesca




Pasta Puttanesca





This is my all-time favorite pasta dish.

Pasta Puttanesca is also known as Hooker's Pasta. I read a story once that told how this dish was named. Apparently hookers used to make this dish for their customers late at night. The ingredients are all things that would be in any Italian kitchen, and since it could be made quickly and easily, the ladies could keep their "operation" going.

Ingredients

1 and 1/2 tbsp. of extra virgin olive oil (no pun intended)
1 fat clove of garlic (2 or 3 cloves are even better)
10 or 12 plump Kalamata olives (remove pits)
1 tsp of capers
2-inch stripe of anchovy paste (or use a few anchovy fillets)
1 small chopped tomato (I leave the seeds in, but you can remove them if you like.)
Crushed red pepper to taste
Pasta for one person (I like Penne or Rotini)

Instructions:

While the pasta is cooking, make the sauce:

1. Put the capers, garlic, and olives in a food processor and mince. If you have to do this by hand, chop all of it it together so it combines. It has to be chopped pretty small, but don't make it mushy like a paste.
2. Put the olive oil in a heated pan.
3. Add the tomato and anchovy paste and stir to combine.
4. Add the olive/garlic/capers mixture and stir gently to combine
5. Cook the mixture for about 4 or 5 minutes.
6. Drain the pasta and toss with the sauce.
7. Top the dish off with some crushed red pepper.

This recipe is for one person as a meal or two as an appetizer.











Local Pasta Dish




Local Pasta Dish





One of my Flickr friends inspired me to make a basil pesto today (thanks Bren). I combined it with ingredients from the Willunga Famers Market.

The whole dish contains (at the least), basil, onion, garlic, capers, anchovies, pistachios, pecorinio cheese, tomato, chilli, fettucinni, sour dough bread, extra virgin olive oil, salt and pepper.

The capers, anchovies, pistachios, salt and pepper are not local, everything else is.

I know the lighting is not perfect - I don't have studio lights, and wouldn't know how to use them if I did. I don't know how to talk strobist, but for those who are interested - bloody great big halogen light from Bunnings left of shot, Canon 580 at 1/8 fired into a reflector right of shot. In retrospect I probably should have backed off the flash and opened the aperture more to even out the light sources - but I was getting hungry :-)










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  1. (月) 09:38:04|
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