How To make Little Lemon Spritz Lhj
2 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter -- in 16 pieces
3/4 cup sugar
1 large egg
1 tablespoon grated lemon rind
2 teaspoons fresh lemon juice
2 to 3 Tbsp. heavy cream
1 cup confectioner's sugar
Heat oven to 350 F. Combine flour, baking powder and salt in bowl. Process butter and sugar in food processor until smooth and creamy. Add egg, peel, juice and vanilla; process until blended. Add dry ingredients and pulse until well mixed. Insert ridged or desired disk into a miniature or standard cookie press. Place 1/3 of dough into press. For ridged disk, on lightly floured surface pipe dough into 8 inch strips. Cut strips into 1 inch pieces and arrange 1 inch apart on ungreased cookie sheets. Bake 8-10 minutes, until cookies are firm and edges are lightly browned. Cool on wire racks. Make Glaze: Whisk juice, 2 tablespoons cream and confectioner's sugar in small bowl until smooth. (Add remaining 1 tablespoon cream if glaze is too thick.) Dip one end of cookies into glaze; place on sheet of wax paper. Decoreate as desired. Let stand 30 minutes utnil glaze sets. Makes about 13 dozen miniature spritz. 8 dozen spritz. Per miniature spritz: 25 calories, 5 mg. cholesterol, 1.5 g fat, 6 mg. sodium, o g protein, 2 g carbohydrate Recpe for December '97 Ladies Home Journal Submitted by Rose Woodbury, Charlotte, MI MC formatting by bobbi744@acd.net ICQ#2099532
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What I Eat in a Day (healthy slimming recipe ideas!)
Alrighty guys, so you asked me to show you what I ate in a day so I chose a random day and recorded everything I ate! This is a pretty typical food day for me given that it's summer so there's lots of fresh veggies and salads. My meals will generally change throughout the seasons but it's usually high protein and low carb. I will have a YOLO meal or a cheat meal once a week if I need it! Also, if you wanna see what I eat every single day, add me on snapchat blogilates and you will see the real deal.
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Rose Levy Beranbaum: The Cookie Bible
Rose Levy Beranbaum: The Cookie Bible
Her work can certainly be described as “biblical.” And Rose Levy Beranbaum is certainly one of the most sacred figures in all of cookbook publishing. Please join us as Rose delivers a sweet sermon about her latest scripture, The Cookie Bible. And she’ll do a lot more than tell us how a cookie crumbles. Just sit tight in your pew as Rose regales us with crisp comments about cookie history, her own history, and then preaches baking tips that will save your soul. And be sure to offer your kitchen questions to Rose. Her answers will surely prove to be a blessing. Amen!
Bio: Rose Levy Beranbaum has been called the “Diva of Desserts” and “the most meticulous cook who ever lived.” She is an award-winning author of 13 cookbooks, including The Cake Bible, which is now in its astounding 60 th printing. She is a popular guest on major TV, such as The Today Show, Martha Stewart, The Food Network and PBS. And she’s a frequent contributor to The New York Times and all the major food magazines.
Rose pioneered the reverse creaming technique of cake-making. In this process, the fat and flour are mixed first before adding the remaining ingredients. By coating the flour in fat, gluten development is inhibited, helping to prevent toughness. This is in contrast to the usual creaming technique, which first mixes fat and sugar.
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