Most of the recipes are accompanied by something extra: a color photo, a suggested menu, or a quote (“…I had but one penny in the world, thou shouldst have it to buy gingerbread” from William Shakespeare’s “Love’s Labor’s Lost” and my sentiments exactly. As if I would use, and therefore have to wash, the food processor. And by the way, it calls for pureed carrots. (You can easily find the recipe from the cookbook for this popular cake online, such as at this site.
The same frosting goes on their carrot cake, which is the best I’ve ever had, even though I omit two of the ingredients, coconut and pineapple.
But their banana cake is moist and lush and covered in scrumptious cream cheese frosting. Yes, the ratatouille is wonderful, and the Tarte Saint-Germain is delicious, but who offers cake recipes like this in these calorie conscious times? That is to say, it does not exactly seem like you could eat a lot of their cakes without showing some effects, but if you just exercise self-control (ha ha, a little humor there) you won’t regret it!įor example, ordinarily, I wouldn’t pick banana cake out of a pile of cake. As far as I’m concerned, the main reason is the cakes. Serve at room temperature.This is not a new cookbook, but there is a reason why it is has remained popular since it first appeared in 1982. Let stand for 2 hours to allow flavors to develop.
Add remaining ingredients to rice and toss gently.Place a thin towel inside a colander and turn rice into colander and drain.)after 30 minutes check for doneness as rice should not be oo soft). Adjust heat to gentle simmer and cook uncovered for 45 minutes. Place rice in medium-size heavy saucepan.Rinse rice in a strainer under cold water.4 scallions (green onions), thinly sliced.Add a green salad, crusty bread, and a bottle of your favorite red wine. I have made this recipe many times over the last few years and never tire of it.
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