How To make Caraway Crunches
-DIANA LEWIS (VGWN37A) 2 c Starter
1 tb Butter; melted
1/2 c Milk
1 ts Salt
1 tb Sugar
3 c White flour
-Glaze 2 Egg; beaten
2 tb Caraway seeds
melt butter over moderate heat add the milk and warm add the sugar and salt stir till dissolved. Add this to the starter and mix well. Add flour 1 cup at a time till to stiff to knead then turn out and knead in remaining flour. Divide dough in half and roll each ball into a 12 by 18 inch rectangle cut the rectangles in half the long way then cut each half into squares then into triangles. Brush with egg and sprinkle with seeds, roll up the triangles from the long side and place on greased cookie sheet. Let rise 30 to 60 minutes and bake at 375 for 20 minutes. FROM: DIANA LEWIS (VGWN37A)
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0:00 Intro
1:15 Color Options
2:38 Non Toxic Cookware Specifics
4:44 Storage & Organization
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Quick Oat & Ginger Crunch from The Contented Calf Cookbook (www.contentedcalf.com)
2 minutes to prepare • Makes 1 serving • Vegetarian
This quick treat has been a big dessert favourite of mine, both while I was breastfeeding my daughter and beyond. We've added some stem ginger for a bit more spice and seeds to give it extra crunch.
Full recipe details can be found at contentedcalf.com/recipes.
Caraway Spice Pudding - the Best Vegan Pudding Ever!
Looking for a vegan and gluten-free dessert that is easy to make and full of flavor? Look no further than this Caraway Spice Pudding!
This pudding is beautiful, unique in texture, and has a beautiful crunch and strong aroma. Not to mention, it's warm and delicious - perfect for a cold winter evening! If you're looking for a delicious and comforting dessert, be sure to try this pudding out!
Caraway Ingredients:
Caraway Pudding
4 cups water (tap water)
¾ cup ground rice flour
¾ cup white sugar
1 tablespoon cinnamon ground
3 tablespoon caraway ground
Toppings
½ cup desiccated coconut
½ cup slivered almonds
¼ cup pine nuts
½ cup walnuts roughly chopped
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Hi there - I'm Rouba and welcome to My Food Journey! If you're a foodie or just a beautiful soul visiting, welcome and I hope you get inspired by my home cooking.
Here, I will share with you my story, my traditions, and my own modern take on simple Middle Eastern recipes that just burst with flavour. I’ll show you how easy it can be to whip up a delicious meal at home using just a handful of ingredients you have in your fridge or pantry. Home cooking is forgiving and rustic and you don't have to be an expert to make something delicious! Why I’m so excited to share the joy of cooking with you!
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#dessert #veganfood #glutenfree
Skor Shortbread Crunch Cookies - Glen And Friends Cooking
Skor Shortbread Crunch Cookies Recipe - Glen And Friends Cooking - Repost
Welcome friends welcome back to the kitchen today we're going to do a recipe that I first encountered pre-pandemic over two years ago it was on a dessert list at a restaurant. I asked the chef for the recipe and they gave it to me and I was going to do it on the show back then but then the world fell apart and this kind of fell by the wayside and I forgot about it. So a few weeks ago I see a similar recipe come up in a brand new uh brand new dessert cookbook and I thought okay I need to do this recipe and it is essentially a take on a shortbread recipe. In the ingredient list there's no egg it's butter flour sugar and a little bit of other flavourings which takes you back to pretty much what shortbreads were in the 1700s and 1600s as I discovered through my old cookbook collection.
Ingredients:
250 mL (1 cup) butter, cut into pieces, room temperature
125 mL (½ cup) granulated sugar
125 mL (½ cup) brown sugar
5 mL (1 tsp) coarse salt
5 mL (1 tsp) vanilla extract
500 mL (2 cups) all-purpose flour
60 mL (¼ cup) rice flour or cornstarch
3 Skor bars, chopped up (about 120g or 4 ounces)
125 mL (½ cup) coarsely chopped pecans
Method:
Cream together butter, the sugars, and salt, until light and fluffy.
Cream in vanilla.
Add flour in stages; beat on low speed until flour is almost fully incorporated.
Beat in Skor and pecans just to blend.
Turn dough out onto a surface and squeeze gently to clump together.
Divide in half and form into two logs, wrapped in plastic wrap.
Chill until firm, 2-3 hours.
Preheat oven to 180ºC (350°F).
Grease 2 standard 12-cup muffin pans.
Cut each of the logs into 12 rounds.
Place rounds in muffin cups, and press them down to conform to the cups.
Bake, until golden on top, and browned around the edges, 18–22 minutes.
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Ep.147 Caraway Seed Cake - How To Make An Amazing Aromatic Textured Tea Cake
In this episode we’ll be calling for caraway seeds and sliced almonds to recreate a a delicate and delicious caraway seed cake.
Our recipe will utilise modern baking techniques to produce a subtly flavoured cake unique to the British Isles.
So please sit back, relax and enjoy this episode.
Ingredients (1)
- Eggs x6
- Golden caster sugar 300g
- Butter 350g (2)
- Vanilla 2 tablespoon
- Caraway seeds 5 teaspoons / 10 grams
- Lemon x1
- Self raising flour 300g
- Flaked almonds 120g
(1) This cake was baked in a 25 cm x 10cm cake pan
Bake at 150C fan
(2) Make your own butter (
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