Research Paper On Deserts

Spread butter on both sides of both pieces of bread. Place the bread gently in the pan. Spread about one ounce of grated or sliced cheddar cheese on each of the two pieces of bread. Be careful to adjust the heat so that the bread does not burn.

Before you begin, always wash your hands. First we begin by blending with the wooden spoon, in one of the large bowls the brown sugar and the one-cup white sugar. Soften the margarine or butter in the microwavable bowl in the microwave for fifteen seconds. After you add the margarine to the sugar, mix them together. Add the peanut butter to the batter then mix again. In the small cup crack each egg separately, and add the yolk part to the batter and stir. Set the mixture aside for the time being. In the other large bowl measure out and sift the flour, baking soda, and salt. Once sifted together, carefully add to the sugar and butter mixture. Blend together carefully. It may take a little elbow grease. Once completely blended, add the vanilla and stir till it is mixed on. The hard part is now over. Make sure that there are no lumps of sugar, pieces of eggshell, and clumps of baking soda. Nobody wants to bite into those! From the batter, scoop out a teaspoon size amount out and roll in your hands until it looks like a sphere. Roll it again, but this time, roll it around in 1/2 cup of white sugar until completely coated. Once achieved, place on the baking sheet. Continue this process of shaping the cookie until twelve and been formed and are two inches apart from each other on the cookie sheet. Take the fork and gently press two fork prints on each cookie, one

Preheat oven to 350 degrees. Pour 1/8-inch hot water in a baking dish large enough to hold

Mix some sugar and 1 cup butter in a pan and boil it on full flame for 3 min.

In a saucepan, heat 4 ounces of the unsalted butter to gently brown it; do

To make the dip, first pre-heat the oven to 450 degrees. A cast iron skillet should be placed inside of the oven

A considerable amount of apple trees was from a famous nurseryman named John Chapman, a.k.a Johnny Appleseed, who is said to have “owned a string of nurseries that spread from western Pennsylvania across Ohio and into Indiana.” His apples are said to have “made it into W.H. Ragan's USDA Bulletin No. 56, Nomenclature of the Apple, the essential reference for apple lovers, which in 1905 cataloged around 17,000 apples” (Hensley). Apples certainly had many uses. Apples were eaten fresh, baked into pies and pastries, dried, and even fermented into alcohol. Even in the 21st century, we as Americans still enjoy apples to this day. Therefore, my curiosity was peaked and I searched for apple recipes that were enjoyed throughout the colonies. Thanks to Eliza Smith’s cookbook, “The Compleat Housewife or Accomplish'd Gentlewoman's Companion,” I discovered a full recipe to the Apple Tansey. The recipe reads:

The first thing you have to do to start is, preheat your oven to 350 degrees Fahrenheit (176 degrees Celsius). Grease and flour your 8-inch square pan. While the oven is heating up you will make the batter. In a small bowl that is microwave-safe, soften ½ of a cup of butter. After the butter softens mix it in with

The only liquid you will need for a crockpot baked apple is a bit of apple juice. You will see the apples will be really soft and ready to eat once they have cooled. They can even be served with ice cream and even homemade whipped cream.

First, preheat your oven to 325 degrees fahrenheit. After you have done this, open your packet of brownie mix and pour all of the packet’s contents into your mixing bowl. Next, measure out ¼ cup of water and ⅓ cup of vegetable oil with measuring cups. Add the liquids into the mixing bowl. Continue by taking 1 egg and tapping it onto the rim of your mixing bowl until it gets a crack in the shell. Then open it the rest of the way and add the yolk and egg white

Preheat oven to 350 degrees F. Warm a roasting pan in the oven then melt the but-

In a large bowl combine flour, baking soda and salt. In a separate bowl cream together butter and brown sugar.

If you want to add some fun and exercise to your routine, go apple picking to get these tasty fruits for your Thanksgiving desserts. Consider making a mouthwatering, no bake apple crisp. Slice 4 cups of cooking apples into thin wedges. Simmer them in a large skillet with 1/8 cup of low-calorie cranberry juice and 1/8 cup of freshly squeezed lemon juice. Cook on medium heat for about 10 minutes, until the apples are tender with a bit of crispness. Sprinkle nutmeg and cinnamon over the apples. Let them cool slightly the top off with toasted oats and slivered almonds. If you want total decadence, top with a half scoop of sugar-free vanilla ice cream and a drizzle of fat-free, sugar-free caramel

After all the ingredients are measured, preheat the oven to 375° F. Next, get a 15 x 10-inch jelly-roll pan, grease it well and line it with wax paper. The wax paper must be greased and have flour to ensure the cake does not stick to the paper. Moreover you will need a thin, moist cotton kitchen towel sprinkled with a layer of powdered sugar.

The sauce will need to be prepared while the baklava is baking, so it will be ready when you take the dish out of the oven. In a medium saucepan bring one cup of water and one cup of white sugar to a boil while stirring occasionally. Once the sugar has completely dissolved pour in half a cup of honey and a teaspoon of vanilla extract. Gently stir the mixture while it simmers for 20 minutes.