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cooking.nytimes.com
A few tips to get you on your way: chilling the batter before frying helps hold the batter together as it drops into the oil and makes the fritter cook more evenly Lots of recipes have you pour three inches of cooking fat into a large deep fryer, which is nothing but a big waste Use a narrow saucepan and less than two inches of cooking fat
Ingredients: flour, salt, sugar, eggs, brandy, cinnamon, plums
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This delicious German plum cake with a crumble topping is delicious on its own or even better with a scoop of vanilla ice cream.
cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: grape, nectar, lime, lemon
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Plums add just the right sweetener to a classic banana bread. You can use a baking dish instead of a loaf pan, and slice and serve it as a snack cake.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: plums, orange juice, sugar, water
www.foodnetwork.com
Get Plum Cheesecake Galette Recipe from Food Network
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Get Easy Plum Tart Recipe from Food Network
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A light, fluffy lemon-flavored cake has a decorative topping of baked plums and a sprinkle of confectioners' sugar.
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A simple cake is the base, and a delightful combination of plums and custard is baked on top.
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Get String Beans and Tomatoes Recipe from Food Network
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This appetizer idea deconstructs the bloody mary for tasty vodka-marinated tomatoes.
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Make this basic recipe for paleo-style salsa. Add a habanero pepper for an extra kick!