Search Results (12,537 found)
www.allrecipes.com
Heating the milk before using it to make the batter delivers a light and fluffy sponge cake.
Heating the milk before using it to make the batter delivers a light and fluffy sponge cake.
www.allrecipes.com
Latik is usually made from the first squeezing of freshly grated mature coconut. It is used as a topping for many desserts. For a shortcut, use canned coconut milk.
Latik is usually made from the first squeezing of freshly grated mature coconut. It is used as a topping for many desserts. For a shortcut, use canned coconut milk.
www.allrecipes.com
"My 'ouma' South African grandmother's legendary milk tart. It is lip-smacking. The recipe is a real winner. It is a traditional South African tart that is very easy to prepare."
"My 'ouma' South African grandmother's legendary milk tart. It is lip-smacking. The recipe is a real winner. It is a traditional South African tart that is very easy to prepare."
Ingredients:
butter, sugar, egg yolks, cake flour, baking powder, salt, vanilla, milk, egg whites, cinnamon sugar
www.allrecipes.com
This pumpkin twist on the New Orleans classic milk punch cocktail is sure to impress guests this Thanksgiving.
This pumpkin twist on the New Orleans classic milk punch cocktail is sure to impress guests this Thanksgiving.
www.delish.com
This cake from Karina Gowing, the pastry chef at Arrows Restaurant in Ogunquit, Maine, is perfection for anyone who loves frosting.
This cake from Karina Gowing, the pastry chef at Arrows Restaurant in Ogunquit, Maine, is perfection for anyone who loves frosting.
Ingredients:
cake flour, cocoa, baking powder, butter, milk, eggs, sugar, salt, heavy cream, milk chocolate
www.allrecipes.com
My mother also made this recipe in a long loaf pan which I don't believe they make any more. Fortunately, I have her pan and whenever I make this it sure brings back such happy memories. Originally submitted to ThanksgivingRecipe.com.
My mother also made this recipe in a long loaf pan which I don't believe they make any more. Fortunately, I have her pan and whenever I make this it sure brings back such happy memories. Originally submitted to ThanksgivingRecipe.com.
www.chowhound.com
I hadn't thought of making coconut milk from shredded coconut until I read Sarma Melngailis' book Living Raw Food. This recipe is a little messy to make, however...
I hadn't thought of making coconut milk from shredded coconut until I read Sarma Melngailis' book Living Raw Food. This recipe is a little messy to make, however...
www.delish.com
What started as an off-the-cuff idea in the test kitchen became our favorite no-bake creation. The malted milk creates a rich, nutty flavor that's irresistible.
What started as an off-the-cuff idea in the test kitchen became our favorite no-bake creation. The malted milk creates a rich, nutty flavor that's irresistible.
www.allrecipes.com
This is a simple take on ceviche. Instead of letting the shrimp 'cook' in citric acid, you boil them, then let them marinate in a rich and creamy coconut milk sauce. This is simple and refreshing for a nice summer day.
This is a simple take on ceviche. Instead of letting the shrimp 'cook' in citric acid, you boil them, then let them marinate in a rich and creamy coconut milk sauce. This is simple and refreshing for a nice summer day.
Ingredients:
shrimp, lemon halved, garlic, bay leaves, black peppercorns, salt, coconut milk, lime juice, peppers, cilantro, red onion, lime
www.allrecipes.com
Just like grandma used to make, these sweet and soft cookies are baked with milk chocolate chips for the full melt-in-your-mouth effect.
Just like grandma used to make, these sweet and soft cookies are baked with milk chocolate chips for the full melt-in-your-mouth effect.
cooking.nytimes.com
Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen’s latest appliances, the home blender Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.
Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen’s latest appliances, the home blender Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.
