Recipe: Oolong Tea Ice Cream
A few nice recipes images I found:
Recipe: Oolong Tea Ice Cream
Image by lili.chin
www.we-all-scream.tumblr.com
Recipe: Making Memelitas
Image by xoxoryan
Steps and details to come… from cooking lessons with Senora Soledad, Oaxaca, Mexico
Recipe – Duke Tollhouse
A few nice recipes images I found:
Recipe – Duke Tollhouse
Image by Duke Yearlook
For those chocolate lovers…
Repository: Duke University Archives. Durham, North Carolina, USA. library.duke.edu/uarchives
Recipe – Hermit Cookies, 1977
Image by Duke Yearlook
These spicy cookies were rumored to be a favorite among students at the Woman’s College.
Repository: Duke University Archives. Durham, North Carolina, USA. library.duke.edu/uarchives
Babushka’s Recipe
A few nice recipes images I found:
Babushka’s Recipe
Image by Harvard Avenue
Mmm…Parbroied and Steam Roasted Beef with Gravy…In A Can!!!
Finished Toffee (Recipe)
Some cool recipes images:
Finished Toffee (Recipe)
Image by Ruthieki
I made a batch of this toffee right before Christmas to give as gifts, and it got raves all around. Making candy at home is widely considered "advanced" and "difficult." It’s actually not particularly hard– I don’t even use a thermometer and my candy always comes out fine. Just be brave, stir-stir-stir, and smile when people shower you with awe and adulation upon their first taste of toffee.
Delicious Crunchy Toffee
1 lb. butter (4 sticks, yes.)
3 Tbsp. water
2 cups sugar
1/2 tsp. salt
1/2 tsp. vanilla
1 bag chocolate chips
1 cup chopped or slivered nuts (almonds, pecans or walnuts)
Prepare a large cookie sheet by lining it with waxed paper.
In a large skillet or pot, melt butter, water, sugar, and salt over medium high heat. Stir constantly and rapidly with wooden spoon. Boil, stirring rapidly, until mixture starts to turn a deep golden tan. I stirred for about 20 minutes before the mixture reached the proper tan color, so limber up ahead of time and settle in for a lot of stirring. Quickly remove from heat so as not to burn the mixture. Stir in the vanilla.
Pour mixture into rimmed cookie sheet. Spread it a little with a heat-proof spatula to make sure it’s even. The pan will get VERY hot, so be careful not to burn yourself. Wait five minutes, then sprinkle mixture with chocolate. When chocolate looks glossy, spread it out with a spatula. Then, sprinkle on the chopped nuts and press them into the melted chocolate with your hand.
Let the toffee cool for an hour or two, until it is thoroughly hard and the chocolate has solidified. Break it into bite-sized chunks and store it in zip-lock baggies or airtight containers.
Recipe#1
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teaser // curry chicken with rice
Ruthie’s Recipe Box: Veal “Scalapini”
A few nice recipes images I found:
Ruthie’s Recipe Box: Veal “Scalapini”
Image by Deluxx
Ice Cream! (Recipe)
Image by Ruthieki
Insanely tasty strawberry ice cream from scratch.
Ingredients:
2 boxes of frozen strawberries (the kind that’s frozen in a block with syrup)
2 cartons of whipping cream (1 pint total)
Directions:
Thaw the strawberries. Place the defrosted strawberries and their juice into the ice-cream machine. Pour in the heavy cream. Set the machine a-churning, wait 30 minutes or so, then eat! The ice cream will be soft-serve consistency at this point. Transfer the ice cream into a tupperware container and place it into the freezer. The ice cream will harden further in the freezer. Yummmmm.
