Ans Recipe Finder

Ingredients 1 (14-ounce; 397 g) package thawed puff pastry 3 quarts (2.8 liters) boiling water 8 medium-large Pink Lady or Granny Smith apples (about 3 pounds; 1.3 kg) 3 teaspoons (15 ml) apple cider vinegar, divided 1 cup (200 g) granulated sugar 8 tablespoons (113 g) unsalted butter, cubed 1 teaspoon (5 ml) vanilla extract Flaky sea salt, for garnish Crème fraiche or whipped cream, for serving (optional) Directions Adjust oven rack to lower-middle position and place a rimme

Coconut gratings – 1 cup Jaggery powdered – 1 cup Moong Dal (Payatham Paruppu) – 1/4 cup Ghee – 2 to 3 tablespoons Cardamom Powder – 1/2 teaspoon Cashew Nuts – few In a kadai put the moong dal and dry fry till it becomes light brown. Remove and allow to cool. Same kadai put little ghee and fry the cashew nuts and keep it aside. Put the fried dal in a mixie jar and grind it to a fine powder. Add coconut gratings to the dal powder and grind it again to a smooth paste adding req

For the Crust: 1 1/2 cups graham cracker crumbs 4 tablespoons unsalted butter, melted For the Filling: 3 large eggs, separated 1 large egg, lightly beaten 1 (14-ounce) can sweetened condensed milk 1/3 cup fresh lime juice, preferably made from Key limes 1/2 teaspoon finely grated lime zest, plus more for garnish Sweetened whipped cream, for serving Preheat the oven to 325°F. In a medium bowl, mix the graham cracker crumbs and melted butter. Press the crumbs evenly over the bo

Milk - 4 cup Cardamom Powder - 1 tsp Sugar - 3 tbsp. Corn Flour - 2 tsp, blend to paste Khoya or Milk Powder - 4 tbsp., grated Almond - 15, powdered Pistachios - 15, powdered Kesar / Rose essence - 1 tsp Saffron - 1 tsp Bring Milk to boil in a large pot. Keep on stirring and cooking the Milk until it begins to thicken. Stir in Cardamom powder. Add Sugar and Corn Flour paste. Keep on stirring and cooking so that no lumps are formed. When the mixture has thickened stir in Khoy

2 cups (480 ml) strongly brewed coffee 2 tablespoons (30 ml) aged rum (see notes) 3/4 teaspoon almond extract, divided 4 large eggs 66 g granulated sugar (2 1/3 ounces; about 1/3 cup) 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume 454 g mascarpone cheese (16 ounces; about 2 cups), chilled (see notes)  156 g pistachio cream spread, such as Pistacchiosa (5 1/2 ounces; 1/2 cup) 1 teaspoon vanilla extract 200 g (7 ounces) ladyfinger biscotti,

Crust Cooking spray 1 1/4 cups (5 1/3 ounces) all purpose flour 1/3 cup granulated sugar 1 1/2 tablespoons white rice flour (such as Bob’s Red Mill) 1 1/2 teaspoons kosher salt 10 tablespoons (5 ounces) unsalted butter, cut into cubes and softened 1 teaspoon vanilla extract Lemon Custard 3 tablespoons lemon zest plus 3/4 cupfresh juice (from 5 to 6 large lemons [1 1/2 pounds total]) 1/2 teaspoon kosher salt 1 cup granulated sugar, divided 4 large egg yolks 3 large eggs 2 tabl

1 jar Stonewall Kitchen Lemon Curd 1 cup whipped cream 1 package of 24 Mini Tart Shells Mixed fresh berries Powdered sugar In large bowl, whip the cream to soft peaks. Fold in the lemon curd and mix well. Spoon 2 tablespoons of mixture into each mini tart shell. Top with fresh berries and powdered sugar.