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If you can't find mulberries, you may use blackberries or raspberries instead. Simply mix rhubarb, berries, sugar, and flour together, and then spoon the mixture into an unbaked crust, dot it with butter, add the top crust.
If you can't find mulberries, you may use blackberries or raspberries instead. Simply mix rhubarb, berries, sugar, and flour together, and then spoon the mixture into an unbaked crust, dot it with butter, add the top crust.
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Get Danish Snails Recipe from Food Network
Get Danish Snails Recipe from Food Network
cooking.nytimes.com
This recipe is by Julia Moskin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Julia Moskin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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It doesn't take much to make rhubarb sing: some sugar, a bit of flour, and a pat or two of butter. When this lovely double-crust pie emerges from the oven, it's golden outside and sweet and luscious inside. It's especially nice with a scoop of vanilla ice cream.
It doesn't take much to make rhubarb sing: some sugar, a bit of flour, and a pat or two of butter. When this lovely double-crust pie emerges from the oven, it's golden outside and sweet and luscious inside. It's especially nice with a scoop of vanilla ice cream.
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Make Chef John's asparagus tart this spring or summer to delight your friends with this appetizing crowd-pleaser.
Make Chef John's asparagus tart this spring or summer to delight your friends with this appetizing crowd-pleaser.
Ingredients:
puff pastry, asparagus, dijon mustard, creme fraiche, black pepper, cayenne pepper, butter, parmigiano reggiano
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This is the only pumpkin pie recipe I've ever used. It's been in the family for at least sixty years! Since, in our family, one pie is never enough, I like to triple the filling recipe and divide it into two pie shells, since, as my Mom always says, "No body likes a skimpy pie!" (Of course, this will add a few minutes to the baking time, too.) Originally submitted to ThanksgivingRecipe.com.
This is the only pumpkin pie recipe I've ever used. It's been in the family for at least sixty years! Since, in our family, one pie is never enough, I like to triple the filling recipe and divide it into two pie shells, since, as my Mom always says, "No body likes a skimpy pie!" (Of course, this will add a few minutes to the baking time, too.) Originally submitted to ThanksgivingRecipe.com.
Ingredients:
egg, flour, sugar, salt, pumpkin puree, evaporated milk, cinnamon, ginger, nutmeg, corn syrup, pastry
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What goes better than apples and Brie? Try these simple appetizer bites that will impress at any get-together.
What goes better than apples and Brie? Try these simple appetizer bites that will impress at any get-together.
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This recipe was created by trying to copy a steak pie made at the 'Butt and Ben' Scottish Bakery in Pickering, Ontario. My husband says it's better! You could also add 2 calf kidneys (well washed and de-veined and cut into bite sized pieces) to make Steak and Kidney Pie!
This recipe was created by trying to copy a steak pie made at the 'Butt and Ben' Scottish Bakery in Pickering, Ontario. My husband says it's better! You could also add 2 calf kidneys (well washed and de-veined and cut into bite sized pieces) to make Steak and Kidney Pie!
Ingredients:
vegetable oil, beef stew, onion, mushroom, water, worcestershire sauce, salt and pepper, puff pastry, egg
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This vegan recipe for a moist, dense quick bread is made with whole wheat pastry flour, pumpkin, and applesauce.
This vegan recipe for a moist, dense quick bread is made with whole wheat pastry flour, pumpkin, and applesauce.
Ingredients:
flax seed, water, sugar, pumpkin puree, applesauce, flour, pastry flour, baking soda, cinnamon, salt, baking powder, nutmeg, cloves
cooking.nytimes.com
The texture of the crispy phyllo and the crunchy filling are perfect here with the warm halloumi Most phyllo is sold frozen; defrost it slowly in the fridge, and handle with care Serve the baklava warm if you can — so that the cheese remains soft — straight out of the oven with some ice cream and a drizzle of the syrup
The texture of the crispy phyllo and the crunchy filling are perfect here with the warm halloumi Most phyllo is sold frozen; defrost it slowly in the fridge, and handle with care Serve the baklava warm if you can — so that the cheese remains soft — straight out of the oven with some ice cream and a drizzle of the syrup
Ingredients:
butter, walnut, cinnamon, nutmeg, superfine sugar, lemon, phyllo pastry, halloumi cheese, lemon juice, rose water, rose petals
