Ans Recipe Finder

Dough AP flour - 1 2/3 cup Sugar - 1/3 cup, powdered Salt Butter - 1/2 cup Egg yolk - 1 Cold water - 1 tbsp. Filling Almond flour - 1 1/4 cup Sugar - 1/2 cup AP flour - 1/3 cup Salt Butter - 1/2 cup Almond extract - 1/2 tsp Egg - 1 Raspberry jam - 1/3 cup Sliced blanched almonds (optional) Powdered sugar Combine flour, powdered sugar, and salt in a food processor bowl, and pulse twice to mix. Add butter, and pulse until the butter forms pea-sized and smaller pieces. In a smal

Butter - 2 sticks, softened Sugar - ½ cup Egg yolk - 1, large Vanilla - 1/2 tsp Almond extract - 1/2 tsp AP Flour - 1 3/4 cup In a large bowl, beat the butter until creamy. Add the sugar and beat until light and fluffy. Add the egg yolk and vanilla and almond extracts and beat until blended. Stir in the flour, 1/4 cup at a time, until incorporated. Preheat the oven to 375°F. Press the dough through a cookie press into 2-inch-long S shapes or into flowers onto ungreased baking

Butter - 12 tbsp. Cooking spray AP flour - 2 1/4 cup Salt Baking soda - 3/4 tsp Baking powder - 1/4 tsp Oil - 2 tbsp. Brown Sugar - 1 1/2 cup Sugar - 1/2 cup Egg - 2 Vanilla - 2 tsp Butterscotch chips - 3/4 cup Pretzel - 1/3 cup White chocolate chips - 1/3 cup Adjust oven rack to middle position and preheat oven to 350°F . In a medium saucepan, heat butter over medium heat, swirling pan occasionally, until butter smells nutty and milk solids start to turn golden brown, about

Butter - 1 lb. Chocolate Chips - 1 lb. 12 oz. Chocolate - 6 oz. Eggs - 6 Coffee - 3 tbsp. Vanilla extract - 2 tbsp. Sugar - 2 1/4 cups All-Purpose Flour - 1 1/4 cups Baking powder - 1 tbsp. Salt Walnuts - 3 cups Preheat the oven to 350 degrees. Grease and flour a 12 x 18 x 1-inch baking sheet. In a medium bowl over simmering water, melt the butter, 1 pound of chocolate chips, and the unsweetened chocolate. Let it cool slightly. In a large bowl, gently stir the eggs, coffee gr

Lemon Loaf AP Flour - 1 1/2 cup Baking powder - 1 tsp Baking soda - 1/4 tsp Salt Butter - 1/4 cup, melted and at room temperature Vegetable oil - 1/4 cup v Sugar - 1 cup Egg - 3 Vanilla extract - 1 tsp Lemon zest - 1 tsp Lemon juice - 2 tbsp. Sour cream - 1/2 cup s Lemon Icing Sugar - 1 cup, powdered Lemon juice - 1 tbsp. Cream - 2 tbsp. Preheat the oven to 350F degrees. Grease and flour a 9×5-inch loaf pan, or line it with parchment paper. In a medium bowl, mix the flour,

All-Purpose Flour - 1 1/2 cups Sugar - 1 tbsp. Salt - 1/2 tsp Butter - 6 tbsp., diced Shortening - 3 tbsp. Place the flour, sugar, and salt in a food processor. Blend for 30 seconds until just combined. Add the butter and shortening; pulse until a crumbly mixture forms. Sprinkle 4 tbsp. of ice-cold water over the mixture and process until moist clumps develop. Gather the dough into a ball and flatten it into a disk. Wrap in plastic wrap and chill for about 1 hour. Roll out th

Milk - 1 cup Butter / Olive oil - 2 tbsp. Vegetable shortening - 3 tbsp. Honey - 2 tbsp. Egg - 1 Salt AP Flour - 3 1/2 cup Yeast - 1 1/2 tsp Combine Milk, Butter/Olive oil, Vegetable shortening, Honey, Egg, Salt, AP Flour and Yeast in a large bowl. Mix well and knead for 10-15 minutes until the Dough is elastic. Transfer the Dough into a well-oiled bowl. Cover with a towel or plastic wrap and let rise for 1 hour in a warm place, until the Dough has doubled. Preheat oven to