Книга рецептов 2010. Конкурс на лучший десерт для праздника.
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Extra info for Holiday dessert bake-off. 2010 recipe book
2010 Gram’s Candy Cane Icebox Cake by Laura Sankey Ingredients ¼ teaspoon vanilla extract ¾ teaspoon peppermint extract 3 to 4 tablespoons sugar, or to taste 2 cups heavy cream, chilled Red food coloring 9-ounce package Nabisco Famous Chocolate Wafers Crushed candy canes for garnish In large bowl, combine the vanilla, peppermint, sugar (if desired) and cream. Using an electric mixer on medium speed, beat until stiff peaks form. In a separate bowl, place approx 1/3 of the whipped cream and add red food coloring to desired color.
Combine butter margarine, chocolate in double boiler to melt. Combine dry ingredients in a mixing bowl then add wet and ingredients and mix well. Add chopped walnuts to batter. Transfer batter to greased ½ sheet pan. Mix in pureed cherries and swirl around in the batter. Bake at 350ºF for 35-40 minutes. Frosting: 1lb powdered sugar ½ stick margarine melted 2oz. cocoa powder 2 teaspoons pure vanilla 2 teaspoons almond extract 3 teaspoons cherry flavor extract Warm water Combine ingredients, add water slowly to get the right consistency.
Roll out dough for pies as needed. 2010 Summer’s Tropical Carrot Cake by Summer Walker 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 teaspoons ground cinnamon 1 3/4 cups white sugar 1/2 cup vegetable oil ¾ cups applesauce 3 eggs 1 teaspoon vanilla extract 1 ½ cups shredded carrots ½ cup chopped apples, peeled and finely chopped 1 cup flaked coconut 1 cup chopped walnuts 1 (8 ounce) can crushed pineapple, drained Preheat oven to 350 degrees F (175 degrees C).
Holiday dessert bake-off. 2010 recipe book