Not exact matches
Fill muffin tins about 2/3
full, and bake in preheated oven for 18 - 22 minutes, until
golden brown and toothpick inserted into the center
of the largest muffin comes out dry.
Directions: Peel and slice apples (yellow transparents tend to cook down so I made my really chunky) / Fill bottom crust half - way with apples / Sprinkle with some
of the sugar and cinnamon / Continue to fill with apples creating a mound on top / Sprinkle with the rest
of the sugar and cinnamon — I didn't use the
full 1/2 cup sugar on mine because I like it tart / Cover with the second crust, pinching the edges and cutting some slits in the top / Bake at 425 for 15 minutes and then turn heat down to 350 for another 40 - 45 minutes until
golden brown.
2) Sift the flour and add it to the butter and sugar mix, then add the oats and chopped nuts 3) Stir well until it achieves a homogenous texture 4) Using a teaspoon, scoop up 1 teaspoon
of batter, and then form a small ball by rolling it between your palms 5) Place the balls
of batter on a greased baking tray, leaving about 3 cm
of space between each ball until the tray is
full 6) Bake in oven at around 170 deg celcius (medium heat for gas oven) for around 15 to 20 minutes, or until the edges
of the cookies start turning
golden brown 7) Once finished baking, use a spatula to move the cookies to a plate to cool
For each pancake, pour about 1/4 cup batter onto griddle and cook until top
of pancake is
full of bubbles, loses its shine, and underside is a light,
golden brown (2 - 3 minutes).
When I'm feeling lazy and want comfort food quick and fast, I make something like this — a plate
full of brown rice noodles with wilted bok choy, sautéed mushrooms and
golden pan-fried tofu, tossed with a generous glug
of soy sauce and a shake
of salt and sprinkled with fresh chopped spring onions.
Her hair starts a rich
brown and is utterly
full of gorgeous
golden highlights, adding a stunning light and lift throughout.