Most popular Recipes auctions

Most popular Recipes eBay auctions:

A5 Personalised Thermie Recipe Journal Thermomix Recipes cook book - thermo mix

AU $15.95
End Date: Wednesday Apr-25-2018 8:04:22 EST
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a4 Recipe Journal - 60 pg - cook book - blank pages
AU $14.95
End Date: Wednesday May-16-2018 14:31:30 EST
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NEW 200 5:2 Diet Recipes By Hamlyn Paperback Free Shipping
AU $12.95
End Date: Saturday Apr-28-2018 13:53:00 EST
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Cool Recipes images

Cool Recipes images

Check out these Recipes images:

Chai recipe
Recipes
Image by doegox
just my own way…

Chicken Enchiladas
Recipes
Image by whitneyinchicago
whitneyinchicago.wordpress.com/2009/05/30/chicken-enchila…

Roasted Shredded Brussels Sprouts (02)
Recipes
Image by cizauskas
Roast at 400°F for 30 minutes or until deep golden brown, stirring a couple of times.
Serve topped with gremolata.

Finished, plated: here.

***************
Photo by Yours For Good Fermentables.com.
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Commercial use requires explicit permission, as per Creative Commons.

Most popular Recipes auctions

Some recent Recipes auctions on eBay:

A5 Personalised Thermie Recipe Journal Thermomix Recipes cook book - thermo mix

AU $15.95
End Date: Wednesday Apr-25-2018 8:04:22 EST
Buy It Now for only: AU $15.95
Buy It Now | Add to watch list

a4 Recipe Journal - 60 pg - cook book - blank pages
AU $14.95
End Date: Wednesday May-16-2018 14:31:30 EST
Buy It Now for only: AU $14.95
Buy It Now | Add to watch list

NEW 200 5:2 Diet Recipes By Hamlyn Paperback Free Shipping
AU $12.95
End Date: Saturday Apr-28-2018 13:53:00 EST
Buy It Now for only: AU $12.95
Buy It Now | Add to watch list

beets with grapefruit glaze

beets with grapefruit glaze

Some cool Recipes images:

beets with grapefruit glaze
Recipes
Image by Stacy Spensley
littlebluehen.com/?p=3259

Lingonberry Jam Cake
Recipes
Image by hfb
***Don’t use the recipe below, use the one at www.flickr.com/photos/hfb/55528999

Lingonberry Jam Cake

Makes: 1 tube cake or two 9×5 loaves
Time: 15 mins prep 1 hour bake time
Source: Scandinavian Feasts

1/2 cup or 113g unsalted butter, room temperature
1 cup or 2,5dl sugar
2 eggs
1 1/2 cups or 3,5dl flour
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup or 1,25dl sour cream/créme fraîche
1/2 cup or 1,25dl lingonberry jam (or thick cranberry sauce)

Preheat oven to 350F/175C. Grease and flour 2 9×5 loaf pans or, preferrably, a springform pan with a tube cake insert or a smooth bundt pan.

In a large mixing bowl, cream the butter and sugar together. Add eggs one at a time and mix until light and fluffy.

Mix the dry ingredients together in one bowl and the sour cream and jam in another. Mix the jam mixture into the butter mixture and then gradually add the dry ingredients until well blended.

Pour into the prepared pan(s) and bake for ~45-60 minutes or until a cake tester comes out clean. Allow to cool for bit, then turn onto a cooling rack lined with baking paper or onto a serving plate. Decorate with confectioner’s sugar icing and lingonberries/cranberries if desired.

**Bakers note: This cake is really easy to make but be warned that it’s very dense and moist. Use precise measurements and possibly even a little less of the sour cream than the recipe calls for. This cake sticks to teflon, too, so preparing the pan is not frivolous. The recipe author originally called for 1 9×5 loaf pan which, even after an hour of baking, made a rectangular mound of tasty goo. The tube pan made for a much better cake.