101 Cupcake, Cookie & Brownie Recipes (101 Cookbook by Gooseberry Patch

By Gooseberry Patch

The newest addition to the best-selling Gooseberry Patch picture cookbook sequence is brimming with recipes certain to tempt your candy the teeth, every one observed via a mouthwatering full-color picture! For specified events or daily treats, 101 Cupcake, Cookie & Brownie Recipes could have you asserting, What a enjoyable inspiration! i will be able to do this! Readers will love the diversity too...mini & massive cupcakes in addition to basic adorning principles plus cookies starting from uncomplicated drops to cut-outs to accessorize. Lunchbox favorites like tarts, blondies and bars also are incorporated and an important day bankruptcy on the finish contains recipes ideal for vacation celebrations.

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Extra resources for 101 Cupcake, Cookie & Brownie Recipes (101 Cookbook Collection)

Sample text

Quick-cooking tapioca ø c. sugar 1. Put prunes, raisins, cinnamon sticks, and water in a large, heavy kettle. Bring to a boil, then reduce heat and simmer about 30 minutes, or until prunes and raisins are soft. 2. Add apricots and cook for 10 minutes, or until they are plump and soft. 3. Pour off liquid from cooked fruit into another kettle. ) Add juice from cherries to liquid. Then add tapioca and sugar. Cook over medium heat, stirring often, until tapioca is clear. The juice should be thick by this time.

Potato flour or cornstarch about æ c. skim milk or water 1 tbsp. butter or oil for frying* 1 to 2 c. water, beef bouillon, or milk Gravy: 1 to 2 tbsp. flour salt and pepper to taste 2 tbsp. onion, finely chopped 1. In a mixing bowl, work the salt into the meat until the mixture becomes sticky. Next, work in the pepper, nutmeg, ginger, and potato flour or cornstarch. Gradually add the milk or water. 2. Shape the meat into round patties. Fry them in a little butter or oil in a hot frying pan. 3. When patties are browned, transfer them to a pan with 1 to 2 c.

Chopped fresh parsley ∏ tsp. pepper 1. Peel each potato and cut into 4 pieces. 2. Peel onion and chop it well. Put potatoes, onion, and salt in a heavy 2-qt. saucepan. Add enough water to cover the vegetables. 3. Boil until a fork goes into potatoes easily (about 15 to 20 minutes). Do not drain. Mash potatoes and onion in the pan. 4. Add milk slowly, stirring constantly. Allow soup to simmer while you add butter, parsley, and pepper. 5. Stir over medium heat until soup is smooth and hot. Preparation time: 20 minutes Cooking time: 40 minutes Serves 4 *You can leave out the butter in this recipe to cut down on fat.

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