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Nom Nom Nom.
Found this on another low-carb diet website but it works perfect for my South Beach Diet! A wonderful bread substitute! Used it this morning to make french toast and if I didn't know it was wheat free I never would have guessed!
Substitute feta if ricotta salata is unavailable.
Even as a waffle girl, I enjoyed every bite of these delicious, light, and fluffy pancakes.
The black plums give this sauce a particularly beautiful, rusty purple color.
Edna Lewis trained Peacock's palate to detect the metallic undertones that commercial baking powders can impart, and he's never looked back. Here's their formula.
Why would you make your own baking powder? "Because it tastes better," says Chef Peacock. By making your own, you're avoiding the chemicals and preservatives that go into commercial baking powder. Peacock has been making baking powder for almost 20 years, since legendary southern cook (and Peacock's dear friend) Edna Lewis turned him on to the homemade stuff.
Distressed by the chemical additives and aftertaste of commercial “double-acting” powders, Miss Lewis years ago started making her own baking powder—a traditional mixture of cream of tartar and baking soda. When I first used her formula (from her books, before we met), I couldn’t really taste any difference. Soon, though, I realized that muffins and quick breads made with aluminum-sulfate-based powders left a metallic “tingle” on my tongue. Today, I make up a batch of this powder every week for use at the restaurant and bring a jar home for Miss Lewis. We recommend it for all the recipes here. If necessary, you can substitute commercial baking powder in equal amounts.
Making Khoya/ Mawa the traditional way can be time consuming but when its done and added to any dish, Khoya gives a richness of flavour unlike any other ingredient. If you live somewhere that you can't buy readymade Khoya and you don't have the time it takes to make it the traditional way, this quick and easy recipe is perfect for you!
Light and airy meringue cookies are flavored with strawberry and lime gelatin powder.
Delicate and low in fat, this egg dessert, flavored with Grand Marnier, is easy to prepare. Unlike a traditional soufflé, in which the egg yold mixture is folded into the beaten egg whites and spooned into a deep soufflé dish, in this recipe the egg whites are spread in the bottom of a shallow baking dish, then partially covered with the egg yolk mixture. The resulting souflé looks something like a fried egg. It does need to be made at the last moment, and—watch out—if the oven temperature is too hot, the soufflé will turn into an omelet!
These crisp meringues simply melt in your mouth. No one would guess that a mere four ingredients could create such a fantastic treat! —Margaret Reinhardt, Muskego, Wisconsin
This icing dries very quickly, so keep it covered at all times with a damp cloth to help keep it moist. This recipe goes with Melt-in-Your-Mouth Iced Sugar Cookies
I hope I’m making your life easier when I say you should make this well in advance of dinner. This is not just because you need the brittle to be completely cold before shattering it into shards to serve with coffee, but because making caramel with an audience, or even the prospect of one, can be a step too far. I always like any form of cooking which involves a possible element of danger, but even so, regard that as a private pleasure. I wouldn’t want to have a tableful of people waiting as I did it. It would be as nervy-making as reversing into a parking spot with a crowd of passers-by grinding to a halt to watch and make those irritating would-be-helpful hand signals as you do so.
Our home economists share the recipe for this classic decorating icing that sets up and dries quickly. It's nice to use when cookies will be stacked on a plate.—Taste of Home Test Kitchen
—Taste of Home Test Kitchen
These cute cookies created by our home economists are a great addition to your table when entertaining at Easter. Enlist the kids to help shape the bunnies.
Egg whites beaten with cream of tartar, then sugar until those famous stiff peaks form...golly, that's good meringue! A nice, basic recipe.
sounds yummy. I suppose you could use and fruit and a matching spread/jam.
These tasty cornmeal cakes can be found grilled, baked, or fried in several Latin American countries. We love this Colombian version—the outside fries up crisp and golden, while the cheesy middle stays wonderfully moist. They can be eaten as a side dish or paired with hot chocolate for an afternoon snack.
You'll be snowed under with offers from kids wanting to help you put together these cute snow globes. Just make sure they don't nibble up all the ingredients before they're decorated! Together, the globes would make a fun centerpiece...or use individually for creative place cards.
These fanciful sugar cubes are sure to make a splash at your next holiday tea. They're sweet additions to your table and also fabulous gifts.—Kara Cashion, Ottawa, Ontario
These red-and-white striped treats get lots of compliments for their cute looks and minty taste. The seasonal confections are easy to make and so light that they melt in your mouth! —Anne Lindway of Indianapolis, Indiana
"These are fun, refreshing and low in fat!" notes field editor Lynn Bernstetter of Lake Elmo, Minnesota.
I have not made this recipe.
For a heavenly light and fluffy frosting, you can't top this cooked version," jots Georgie Bohmann of West Allis, Wisconsin. "You'll definitely want to lick the beaters after whipping up this modern variation of the classic 7-minute frosting.
These snickerdoodles are rolled in a cinnamon sugar mixture before baking. An easy mix to make and give. Or, pack into plastic bags and put into a large mug or pretty bowl.
Scroll down to see a variety of frosting recipes.
Scroll down to see more glazed nuts and party snacks.
This frosting is fluffy and foolproof. For ease, use a handheld electric mixer.
This is a favorite dessert [from Ann Grundfest Gerache, Vicksburg, Mississippi] served at community Passover seders sponsored by Vicksburg’s Congregation Anshe Chesed. Game plan: As soon as the macaroons have cooled, store them in an airtight container to keep them crisp. Note: Recipes in Marcie Cohen Ferris’s book Matzoh Ball Gumbo were compiled from a diverse mix of Jewish Southerners who have blended religion and region through home cooking. This recipe was featured as part of our Southern Seder story.
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