this is a sinfully, rich cake. it can be made in less than an hour and served a short time later. i used frozen sour cherries, thawed and dried them lightly. the cooking time incldues the baking and cooling of cake before glazing. hope you enjoy.
this triple sec-free recipe was inspired by one from tommy's mexican restaurant in san francisco. just remember, fresh is best - see variations at end of instructions! try one or make them all! taken from bon appetit may '12.
my mother used to make this for very special dairy meals. i used to think that when i started cooking i would make this all the time, but now i know my mother was right (she always is), this is so rich you should only eat it a few times a year. you have b
best made with a crisp & tart apple, like granny smith, if you know someone with a tree take some of theirs - they're generally not as sweet as the supermarket varieties. brown sugar is to taste, but the maple syrup will make it sweeter. cook time doesn't
buttered breadcrumbs can be used to top casseroles and au gratin dishes or as garnish for vegetables. for extra rich buttered breadcrumbs, double the amount of butter. this uses soft breadcrumbs which i posted separately. variations: add to taste grat
a karahi (also spelled karai - both pronounced the same "ka-rai") is a type of thick, circular, and deep vessel (similar in shape to a wok). this is the pakistani chicken dish that i most often prepare and was taught to me by the owner of a paki restauran
Follow the food and cooking here.