Shortcrust Pastry 250 grams of flour 125 grams of butter 70 grams of sugar 1 whole egg (beaten) egg yolk 2 teaspoons of lemon zest a pinch of salt 250 grams of apricot or blackberry preserves (bonne maman) Chop butter into pieces.Pulse flour, sugar and butter to crumbly, sandy texture ( no visible signs …
5oo grams of apricots 200 grams of sugar Half fruit and remove pits. Put into heavy saucepan on low, stirring occasionally. Let apricots simmer about 30 minutes, stirring occasionally or until completely soft. Pass fruit through a food mill or fine sieve to remove skins for a smooth fruit purée.
These rolls are just like the real ones you can buy at the grocery store!
This is very moist and flavorful pumpkin bread. I sometimes make a light cream cheese frosting to drizzle over the top of the bread.
I edited the original recipe and added more spices and a bit of brown sugar on top. I think it makes this banana bread almost perfect!
The addition of pineapple in this cake really makes it taste perfect! You have to try this cake!
Who does not love a quick yummy fresh fruit dessert? This one is really good! Side Note. Next time I may go with two teaspoons of lemon juice. but that may be to taste!
This is a recipe I found on the internet. I like it as a variation to basic peanut brittle. If you try it and find it not spicy enough. try substituting the extract for cinnamon whisky or liquor for a slightly stronger punch.
These cupcakes are truly heavenly! Yes! They may take a little longer to make than your average cupcake but, trust me! They are worth it! Do keep them in the refrigerator because of the cream filling.
So my hubby loves Bailey’s. So, I figured it was a must that I had to try making Bailey’s flavored ganache. I use this recipe to fill my homemade chocolates.