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1 pound cherries
6 tablespoons strawberry-juice
l /2 cup chopped almonds
6 tablespoons powdered sugar
3 teaspoons lemon-juice
Pit the cherries, sprinkle with chopped almonds and pour over them a sirup made by mixing strawberry-juice with powdered sugar and lemon-juice. Chill and serve ice-cold in cocktail glasses. Decorate the plate with two or three whole cherries and a leaf or two.
Juice from 1 quart of tart cherries, freshly stewed or canned
2 teaspoons arrowroot
Grated rind of 1 lemon
Heat the juice from the cherries. Add arrowroot moistened with cold water, stirring the mixture rapidly to prevent the forming of lumps. Flavor with the grated lemon-rind. Serve very cold, with a whole cherry floating on each portion.
Chocolate Cherry Layer Cake
3/4 cup unsweetened cocoa powder
1/4 cup sugar
1/2 cup boiling water
1 package (16 oz.) angel food cake mix
1 1/4 cups water
1 can (20 oz.) lite cherry pie filling
Prepared chocolate frosting (reduced-fat if possible)
Preheat oven to 350F. Line a jelly roll pan with wax paper (pan should be appproximately 10 by 15 by 1 or 11 by 17 by 1). Whisk together cocoa, sugar and boiling water. Cool mixture to lukewarm.
Prepare angel food cake mix per package directions, using 1 1/4 cup water and adding cocoa mixture. Spread batter evenly into prepared jelly-roll pan. Bake 20 minutes or until top looks dry. Invert onto a large wire rack. Remove the pan and wax paper; cool. Slice cake into three equal parts. Start with cake, top with cherry pie filling, then top that with more cake and more pie filling and end with cke layer. Frost and decorate with chocolate shavings.
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