How To make 1986 Winner: Butter Crisps
3/4 c Unsalted butter, at room
Temperature 1 c Granulated sugar
3 Egg yolks
1 1/2 ts Grated lemon rind
1 1/2 ts Lemon juice
1 1/2 ts Cherry liqueur (kirsch)
1/8 ts Salt
2 c All-purpose flour
Colored sugar crystals or Plain pearl sugar crystals
minutes 1. Beat butter, sugar, egg yolks, lemon rind, lemon juice, cherry
liqueur and salt in large mixer bowl. Stir in the flour. Shape into ball; cover and refrigerate for 1 hour. 2. Heat oven to 350 degrees. Roll dough 1/8-inch thick on lightly
floured cloth-covered board. Cut into desired shapes. Place on greased baking sheet; sprinkle with sugar crystals. Bake 10 minutes (cookies should not brown). Cool on wire racks. 3. Store in airtight container 2 days to develop flavor. Cookies
can be stored in airtight container at room temperature up to 6 weeks or in freezer up to 2 months. Recipe from Debbie Vanni of Libertyville, Illinois. from the Chicago Tribune annual Food Guide Holiday Cookie Contest December 4, 1986 -----
How To make 1986 Winner: Butter Crisps's Videos
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The BEST Italian Dish You've NEVER Heard Of!
Cheese and potatoes time ragazzi! Friuli Venezia Giulia (where Alessio is from) is famous for this delicious Italian recipe, but the shocking thing is, most people have never heard of it. Frico was first developed as a hearty meal to help use up leftover Montasio cheese. We didn’t have access to Montasio here in the US, so we substituted in piave and Gruyère cheeses.
Fun fact: Chef Luca Manfe made frico during his competition on Masterchef, impressing Gordon Ramsay and going on to win!
From Google: Montasio, an aged cheese, boasts an aromatic bouquet and fruity, grassy notes. It was first made by monks from the milk of cows that graze in the foothills of the Alps. Hundreds of years later, the “recipe” is almost the same. In fact, in 1986, Montasio was awarded protected designation of origin (DOP: refresh your certification expertise here), cementing the production methods. After being brined and salted, Montasio is aged for a minimum of 60 days (and up to more than 18 months), allowing the flavors to intensify over time.
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Trying Rujuta Diwekar’s Diet Plan for Weight Loss | Indian Diet Plan | Day-27
Today’s Video: Trying Rujuta Diwekar Diet Plan | Diet Day-27 | Full Day Indian Meal Plan | Weight Loss Diet | Portion Control | Healthy & Clean Eating | What I Eat in a Day to Lose Weight | Indian Weight Loss Diet | Healthy and Sustainable Eating | Weight Loss Journey | Weight Loss Challenge | Fitnesstale
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I have been trying to lose weight for a long time and failed several times. A few months ago, I started reading books written by Rujuta Diwekar (Celebrity Nutritionist) on how to lose weight in the right way and I realized the mistakes that I have been making all these years trying to lose weight and not getting results and therefore I decided to try a sustainable diet inspired by her thoughts about fat loss.
Rujuta says:” The right way to lose weight is Good habits -- Good health -- Weight loss. And the wrong way - Weight loss -- Bad health -- Bad habits. The essence of losing weight the right way - focus on developing good habits and not losing weight” and positive effects of these good habits lead to better health and weight loss.
So, here I am re-starting my weight loss journey where my main focus will not only be losing weight but also incorporating healthy eating habits and daily activity in my routine. The diet plan she recommends lets you eat several meals a day, rather than two or three big ones. In her books, Rujuta has suggested time-tested varieties of meal options for breakfast, lunch, dinner, and mid-meal/snacks that perfectly fit the requirement of today.
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The Best BBQ in Texas Is Made By This Legendary 86-Year-Old Pitmaster | We Tried It | Allrecipes.com
At 86 years old, legendary pitmaster Tootsie Tomanetz is still making the best BBQ in Texas. At Snow’s BBQ, people from across the country camp out all night long for the famous BBQ that you can only get on Saturday mornings. From butter-like brisket (seriously, you don’t even need knives) to perfectly-tender ribs to their one-of-a-kind jalepeño sausage, it just doesn’t get any better than this.
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Cheesy Vegemite Scrolls - No Yeast Recipe
Vegemite scrolls are a favourite all over Australia. Learn how to make them yourself, save money, and with this simple no yeast recipe can have them ready in under an hour. Give it a go!
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Ingredients:
2 ½ cups self raising flour
2 tsp baking powder
***If you can't get self raising flour, use plain flour and add 4 tsp baking powder instead of 2 for similar results.
2 tsp olive oil or butter
1 cup warm water
Vegemite
Shredded cheddar / tasty cheese
Enjoy!
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