How To make Bette's Cornflake Macaroons
4 Egg whites
1/4 ts Cream of tartar
1 ts Vanilla
1 1/3 c Sugar
1 c Pecans; chopped
1 c Shredded coconut
3 c Corn flakes cereal
In mixing bowl, beat egg whites until foamy. Stir in cream of tartar and vanilla. Gradually add sugar, beating until stiff and glossy. Fold in pecans, coconut and corn flakes. Drop by rounded tablespoons onto well-greased baking sheets. Bake 325~ for about 20 minutes or until lightly browned. Remove immediately from baking sheets. Cool. Variation. Fold in 1/2 cup crushed peppermint candy along with the coconut and cereal.
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How To make Bette's Cornflake Macaroons's Videos
Recette de roses des sables et barres aux céréales /Très facile et rapide à réaliser
Voila une recette de roses des sables et barre aux céréales, très facile et rapide, que vous pouvez la faire avec vos enfants
Recette sur le blog:
Ingrédients:
-100 g CORNFLAKES
-60 g FLOCONS d' AVOINE
-50 g MUESLI ( chocolat ou simple)
-200 g CHOCOLAT NOIR
-100 g BEURRE
-100 ml SIROP d' ÉRABLE
Déposez les céréales dans un saladier et mélangez
Dans un récipient, concassez le chocolat . Ajoutez le beurre et faites fondre le tout au bain-marie
Mélangez afin d' obtenir une texture onctueuse . Puis incorporez le sirop d’érable
Versez le chocolat fondu dessus les céréales et mélangez délicatement jusqu'à ce que les céréales soient entièrement recouverts
Réalisez des rochers dans des caissette en papier à muffins
Laissez reposer au frais 1 heure
Vous pouvez varier en réalisant aussi des bars de céréales ou en utilisant du chocolat blanc, du chocolat au lait ou du chocolat praliné.
The Who - Won't Get Fooled Again (Shepperton Studios / 1978)
The Who’s iconic anthem from 1971’s Who’s Next album performed here on B-Stage at Shepperton Studios on 25 May 1978 Filmed by Jeff Stein for the closing sequence of The Kids Are Alright. Sadly this was to be the very last performance ever by Keith Moon.
'All This Music Must Fade' from The Who's new studio album WHO, released on 6 December 2019.
PRE-ORDER THE ALBUM NOW
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Eric Clapton - Layla (Live)
Eric Clapton is one of the most revered and influential guitarists of all time.
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From his early days with the Yardbirds, through John Mayall’s Bluesbreakers, Cream, Blind Faith, Derek And The Dominos and on to his solo career he has had consistent critical and commercial success. “Planes, Trains And Eric” follows Eric Clapton and his band on the Far and Middle Eastern leg of his 2014 World Tour. The film features 13 full length performances from the tour intercut with interviews with Eric Clapton and the band members, rehearsal and soundcheck footage, travel by trains and planes, presentations and “fly on the wall” filming of all the many aspects of being on the road with Eric Clapton.
release date 03/11/2014
Tracklist:
1) Tell The Truth 2) Pretending 3) Crossroads 4) Driftin’ 5) I Shot The Sherriff 6) Little Queen Of Spades 7) Layla 8) Wonderful Tonight 9) Key To The Highway 10) Before You Accuse Me 11) Tears In Heaven 12) Cocaine 13) Hoochie Coochie Man 14) High Time (Credits – Audio Only)
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ORIGIN' BAR Salée OVERSTIM.s : Noix de Cajou - Cacahuètes
Gourmande et saine, notre nouvelle barre énergétique ORIGIN' BAR Salée allie à la fois le plaisir gustatif et l'efficacité nutritionnelle.
Idéale pour vous soutenir lors d'efforts prolongés, ORIGIN' BAR sera également appréciée lors de vos activités de loisirs.
ORIGIN' BAR est Vegan* et sans gluten.
A découvrir sans plus attendre :
Erin McKenna, Brooks Headley, and Christina Tosi Make Vegan Gluten-Free Pies: Part 2 of 3
Introducing Brooks Headley's Swiss Chard and Chickpea Crostata. Brooks has a new book out! It's called Fancy Desserts and it is exceptional in at least 100 ways. Please go buy it now: This recipe is not in it.
SWISS CHARD AND CHICKPEA CROSTATA RECIPE:
150 grams red onion, diced
7 grams garlic, sliced
A pinch chili flake
A pinch black pepper, freshly ground
Kosher salt to taste
A couple glugs Extra virgin olive oil
300 grams Swiss chard stems (start with 2 pounds of swiss chard, separate the leaves and stems to equal this amount)
400 grams Swiss Chard leaves
120 grams canned chick peas, drained
Sweat the onion and garlic in olive oil over medium-low until translucent. Add chili flake and salt to taste. Add stems and cook gently until tender, about 30 minutes. Add leaves and cook very gently over low heat until tender, adding water as necessary to keep the mixture from caramelizing. Add chick peas and cook 10 more minutes. Cool completely before using as the filling for the crostata, top with sesame-ric topping below, bake as instructed above, and top with yogurt sauce at the bottom of this page.
SESAME RICE TOPPING (COURTESY OF CHRISTINA TOSI)
Makes 2 cups
1 cup rice cereal, ground into a powder (gluten free)
½ tsp kosher salt
¼ cup black sesame seeds
¼ cup white sesame seeds
¼ cup vegan sugar
3 to 4 tbsp agave syrup
In a medium bowl, toss all items together until evenly coated in agave and small clusters form. Spread on lined baking sheet and bake at 300F for 15 to 20 minutes, or until golden brown. Cool completely before using as topping on Brooks’ swiss chard and chickpea crostata.
(The Yogurt Sauce is completely personal. In the video above you'll notice it was all basically eyeballed. Please take that approach and tailor it to your preference.)