Serve
corn with butter mixture.
Not exact matches
Apple and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted
butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted
butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon
corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten
with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and
butter in a food processor until the
mixture resembles fine breadcrumbs.
Brush
corn, zucchini, and onion
with half the oil -
butter mixture, and place on greased grill grate.
The chocolate glaze is a delicious
mixture of semi sweet or bittersweet chocolate
with enough
butter,
corn syrup, and brandy to make it flow easily over the cake.
I simplified this recipe even more in a lot of ways, by using frozen bagged carrots, peas, and
corn instead of celery and carrot, I skipped the sautéing part and just mixed the raw onion and garlic
with the
mixture, I skipped the walnut toasting part and just added it in, I did all my chopping in the food processor, I used the food processor to grate the apple and used an apple instead of apple
butter in the sauce and just processed it til it was slightly chunky.
Spoon warmed
corned beef
mixture over the top of the slices and garnish
with dabs of prepared
butter.
Add the cold
butter to the flour
mixture and cut it in
with a pastry cutter or fork until it resembles coarse
corn meal or pea sized balls.
Divide
mixture into the two spiderweb bowls then top
with a whole peanut
butter cracker sandwich, the peanut
butter sandwich crumbs, Candy
Corn lollies and the plastic spider.
Spread
corn and leeks
with butter and sprinkle
with some spice
mixture.