Making Pan Gravy

Pour pan drippings into a heat-resistant measuring cup along with any browned bits scraped from roasting pan. Skim fat.

Reserve 1/4 cup fat and place in a saucepan. Whisk in flour until…

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Making Persimmon Pulp

To prepare persimmon pulp, puree the ripe seeded fruit (peeling is optional) in a blender or food processor, then strain through a sieve.

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Making Phyllo Triangles

Place 1 teaspoon of filling in lower corner on each strip. Fold dough over filling, forming a triangle.

Fold triangle up.

Fold triangle over, forming another triangle.


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Making Pots O' Gold

Spoon the melted chocolate into a pastry or plastic bag fitted with a #3 round tip. Pipe the chocolate onto the waxed paper, using the outline on the paper beneath as your guide. Chill, then fill…

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Making Quick Bread with a Creamed Batter

When a quick bread is made with solid fat, like softened butter or shortening, the fat and sugar are first creamed together. Then the eggs, dry ingredients and any liquids are added. This method…

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Making Red Radish Rosettes

With a small paring knife, slice off the stem so the radish rests on the cutting board with its root standing straight up. Cut a V into the top of the radish, removing the root. Cut two more V's…

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Making Rose Napkin Blossoms

For "leaves," fold a green square napkin in half diagonally to make a triangle. Fold again to make a smaller triangle; set aside.

For “roses,” fold a square napkin in half diagonally to make…

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Making Sandwich Cookies

Spread filling over the bottoms of half of the cookies. Place another cookie over the filling, bottom side down.

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Making Scones

Most scone recipes suggest patting the dough into a circle. For proper baking, be sure the circle meets the dimensions noted in the recipe.

Cut the dough into wedges with a dough scraper or…

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Making Slashes on Top of a Loaf

Slashing or scoring the top of a bread loaf allows steam to vent, helps prevent cracking and gives bread a decorative appearance. With a sharp knife, make shallow slashes across top of loaf.

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