Cinnamon is a kind of spice that is taken from the inner part of the bark of the trees belongs to the species ‘Cinnamomum’. Cinnamon is famous all over the world with several vernacular names such as ... More »
Su jung gwa is a Korean traditional beverage made with dried persimmons, ginger, cinnamon and sugar. It tastes sweet and a little spicy and when you serve this you usually sprinkle some pine nuts on it. You can drink this as a
Elephant ears are a perfect ending to a heavy dinner. Slightly lighter in flavor and weight, elephant ear cookies can be served on their own, or topped with ice cream/whipped
Directions (to rise the yeast):
Mix the packet of yeast with the water
Add the teaspoon of sugar
The yeast should rise for 10 minutes (do not to cover it)
Directions (to preparing):
Take a bowl
Add ½ cup of sugar
Add ¼ cup of vegetable shortening
Mix them ..
Slowly heat oil (at least 2 Inches deep) in an electric skillet or deep fryer to 375°.
Combine flour with 1/4 cup sugar, baking powder, salt and cinnamon in a medium-size bowl.
Add 1/4 cup salad oil, milk, egg, orange peel and walnuts; beat with a fork until ..
Stir thoroughly the first 4 ingredients and 1/4 teaspoon salt; cut in butter till mixture resembles coarse crumbs.
Combine 1/2 cup of the mixture, raisins, brown sugar, and cinnamon; set aside.
Beat buttermilk and egg into remaining flour mixture.
Spread half ..
Place milk and 2 cinnamon sticks in a medium saucepan.
Bring to a boil over medium heat, stirring occasionally.
Remove from heat, and let cool 10 minutes.
Remove and discard cinnamon sticks.
Combine cocoa and sugar; stir well.
Add to milk mixture, and stir ..
In large mixer bowl combine 2 1/2 cups of the flour and the yeast.
In saucepan heat milk, 1/3 cup sugar, 6 tablespoons butter or margarine, and salt just till warm (115-120°), stirring constantly to melt butter.
Add to dry mixture in mixer bowl; add ..
I undertook what amounted to a cram course in the crawfish at the Bon Ton, a small restaurant with a Cajun owner (Cajuns are descendants of the Acadians, the displaced French settlers of Nova Scotia).
There I had a thick crawfish bisque, with the bright red ..
In a bowl stir together flour, brown sugar, cinnamon, and salt; cut in butter till mixture is crumbly.
Stir in nuts.
Reserve 1/2 cup crumb mixture for topping; stir soda into remaining crumb mixture.
Mix buttermilk, eggs and raisins.
Stir into flour ..
Preheat oven to 350°.
Combine first 4 ingredients in a small bowl, and stir well.
Coat a 12-cup Bundt pan with cooking spray; sprinkle 1/3 cup walnut mixture into pan.
Set remaining walnut mixture aside.
Combine 1 1/4 cups sugar and vegetable oil in a large ..
Roll each biscuit to 7-inch stick: dip in melted butter, then in sugar-cinnamon mixture.
Fold each stick in half.
Seal ends; twist.
Place on greased baking sheet; sprinkle with nuts.
Bake in hot oven (425°) for 10
Combine first 7 ingredients in a large mixing bowl; make a well in center of mixture.
Combine applesauce, sugar, oil, egg, and vanilla; add to dry ingredients, stirring just until dry ingredients are moistened.
Stir in pineapple and chocolate morsels.
Spoon ..
In 1 1/2-quart bowl, combine brandy, cinnamon stick, cloves, sugar cubes, lemon and orange peel.
Cook uncovered,1 minute or until warm.
Ignite brandy and stir to dissolve sugar.
Slowly pour in
Preheat oven in Convection Bake to 375°F (*350°F).
In small mixing bowl, sift together flour, cinnamon, baking soda and salt.
In medium mixing bowl, combine sugar, zucchini, eggs, oil, yogurt and vanilla. Add flour mixture. Stir well. Fold in nuts. Pour ..
