3 INGREDIENT COOKBOOK

3 INGREDIENT COOKBOOK - WHEAT COOKIES RECIPE

3 INGREDIENT COOKBOOK - 3 INGREDIENT 


3 INGREDIENT COOKBOOK - WHEAT COOKIES RECIPE



3 Ingredient Cookbook





3 ingredient cookbook






    ingredient
  • Any of the foods or substances that are combined to make a particular dish

  • a component of a mixture or compound

  • A component part or element of something

  • component: an abstract part of something; "jealousy was a component of his character"; "two constituents of a musical composition are melody and harmony"; "the grammatical elements of a sentence"; "a key factor in her success"; "humor: an effective ingredient of a speech"

  • An ingredient is a substance that forms part of a mixture (in a general sense). For example, in cooking, recipes specify which ingredients are used to prepare a specific dish. Many commercial products contain a secret ingredient that is purported to make them better than competing products.





    cookbook
  • A book containing recipes and other information about the preparation and cooking of food

  • A cookbook is a book that contains information on cooking. It typically contains a collection of recipes, and may also include information on ingredient origin, freshness, selection and quality.

  • a book of recipes and cooking directions

  • The Cookbook is the sixth studio album by American rapper Missy Elliott, released by The Goldmind Inc. and Atlantic Records on July 5, 2005, in the United States.





    3
  • three: being one more than two

  • three: the cardinal number that is the sum of one and one and one

  • A performance appraisal, employee appraisal, performance review, or (career) development discussion is a method by which the job performance of an employee is evaluated (generally in terms of quality, quantity, cost, and time) typically by the corresponding manager or supervisor .











Red Velvet Cupcakes 188




Red Velvet Cupcakes 188





Home-made red velvet cupcakes with "Old-Fashioned Milk Buttercream" frosting. Recipes are from United Cakes of America by Warren Brown.

This wonderful cookbook includes at least one recipe for each of the 50 states plus the District of Columbia and Puerto Rico.

This recipe is attributed to New York, although as as Brown acknowledges, there are credible claims that red velvet cake originates in the South.

Cake recipes vary in their prescribed baking temperatures, either 350 or 325 degrees F. Brown prefers to split the difference at 335. With two pans at different levels filling the width of my oven, I chose to cook with convection at 320. The cake came out smooth and flavorful. There is no need to seek another recipe for red velvet cake. My only reservation is the expense of a full ounce of red food coloring, which cost nearly $3 at the supermarket.

The frosting is "Old-Fashioned Milk Buttercream," which I have never made before. The recipe calls for simmering a mixture of milk and flour for 30 seconds while whisking constantly. I thought I could stop whisking while I waited for the simmering to begin, but this was a mistake. I never saw anything that resembled a simmer. I worried that the frosting would not be good, because the flour-milk mixture was not smooth, but with extra mixing after putting all ingredients together, the frosting was OK. Still, next time, I will whisk till I take the flour and milk off the heat.

That part of the frosting needs to cool to room temperature, so it is a good idea to start it while the cake is baking. The recipe doesn't mention this.

Other options: cream cheese icing or seven-minute frosting. You don't want to use seven-minute frosting unless the cake will all be consumed right away.

This recipe makes two dozen. I'll be taking some to work tomorrow.

Lighting: Available light from two windows to the left. Because the windows are widely spaced, there was a distracting cross-lighting effect. I placed a white disk to diffuse the light from the window at 7 o'clock and this solved the problem. Additional light came from a mirror to the right of the hero cupcake.











16 - The Joys Of Jello 1963 ~ Sea Dream Salad, Vegetable Trio




16 - The Joys Of Jello 1963 ~ Sea Dream Salad, Vegetable Trio





The Joys of Jello, a General Foods 1963 cookbook using Jello in all of the recipes.

SEA DREAM SALAD

1 package (3 oz.) Jello Lime or Lemon-Lime Gelatin
1 1/4 cups boiling water
1 cup grated cucumber
1 tablespoon vinegar
3/4 teaspoon grated onion
1/2 teaspoon salt
Dash of cayene
1 pound shrimp, cooked and cleaned*

*Or use tuna, salmon or chicken salad

Dissolve Jello Gelatin in boiling water. Add remaining ingredients, except shrimp; force through sieve. Pour into individual ring molds or a 3-cup or 1-quart ring mold. Chill until firm. Unmold on salad greens. Fill rings with shrimp. Makes 2 1/2 cups gelatin, or 4 entrees with shrimp.

*****************************

VEGETABLE TRIO

2 packages (3 oz. each) Jello Lemon or Lemon-Lime Gelatin
3 teaspoons salt
2 cups boiling water
1 1/2 cups cold water
3 tablespoons vinegar
1 1/2 cups finely shredded carrots
1 3/4 cups finely shredded cabbage
1 teaspoon minced chives
1 1/2 cups finely chopped spinach

Dissolve Jello Gelatin and salt in boiling water. Add cold water and vinegar. Chill until slightly thickened. Divide into three portions. Fold carrots into one portion; pour into a 9x5x3-inch laof pan. Chill until set, but not firm. Fold cabbage into second portion. Pour into pan; chill until set, but not firm. Fold chives and spinach into remaining gelatin. Pour into pan. Chill until firm. Unmold. Slice and garnish with crisp greens. Makes about 6 cups, or 12 side salads.

Ew.













3 ingredient cookbook







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