Making Soft Bread Crumbs

Tear several slices of fresh white, French or whole wheat bread into 1-in. pieces. Place in a food processor or blender; cover and push pulse button several times to make coarse crumbs. One slice…

Read more »

Making Spaetzle

Beat eggs and salt in a mixing bowl. Gradually stir in flour and milk. Bring broth or water to a boil in a large saucepan, Spoon dough into a metal colander with large holes or into a spaetzle…

Read more »

Making Spinach Herb Twists

Divide dough in half. Roll each portion into a 12-in. x 10-in. rectangle. Melt the remaining butter; brush over dough. Spread spinach mixture over dough to within 1/4 in. of edges. Fold each…

Read more »

Making Strawberry Spiders

To make two dozen, round up 96 pretzel sticks; 12 fresh strawberries; 1/2 cup chocolate chips, melted; and 48 miniature semisweet chips.

For each spider, set four pretzels parallel. Remove…

Read more »

Making Strudel

Cover a smooth dry work surface with a piece of plastic wrap that is larger than the phyllo sheets. Place first sheet of phyllo on the plastic wrap. Working quickly, layer the phyllo sheets over…

Read more »

Making Stuffed Potatoes

Cut a lengthwise slice from the top of each potato. With a spoon, scoop potato pulp from the slice and the inside of the potato, leaving a 1/4-in. shell. Discard skin from slice. Mash the pulp and…

Read more »

Making Sugared Fruit

Working with one piece of fruit at a time, lightly brush gelatin mixture over entire surface with a pastry brush. Place on a wire rack over waxed paper.

With a spoon, sprinkle superfine…

Read more »

Making Swirls with Refrigerator Cookie Dough

Spread filling over dough to within 1/2 in. of edges. Carefully roll up jelly-roll style, starting with a long side.

Read more »

Making Tabletop Trees

Wrap each cone with parchment paper, using straight pins to secure.

Wrap jute string and raffia around cone in a spiral pattern until desired look is achieved. Let dry.

With a table…

Read more »

Making Tart Crust

Place dough on a piece of waxed paper. Lightly flour the dough, and roll it into a circle.

Carefully invert the dough into a prepared tart pan, and gently peel off the waxed paper.

Read more »

Page 59 of 89   ...55 56 57 58 59 60 61 62 63 64 ... 
Advertise with us
Advertise with us ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT