Quarantine Cooking: Sherry-Nutmeg Cake Recipe
Quarantine Cooking: Sherry-Nutmeg Cake Recipe - Paula's cookin' up a dessert recipe from one of her fans that's perfect if you're in a pinch...Sherry-Nutmeg Cake!
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Fig Newton Bread Pudding / Friendiversary with Jim’s Kitsch Kitchen
Yay it’s my friendiversary with Jim from Jim’s Kitsch Kitchen and we will be making one of each other’s recipe ! I will be making his fig newton bread pudding recipe . Go check out his channel and see what he’s making of mine !
His recipes are great, he’s funny and he’s a dear friend of mine!
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Ingredients:
2 sleeves fig newtons
2 eggs
1 egg yolk
1/2 cup granulated sugar
2 cups half and half
1 tsp vanilla
1/2 tsp ginger
1/2 tsp Allspice
1 Tb cinnamon sugar mix
Jim’s fig newton bread pudding vidro
One pot lazy stuffed peppers
Christmas wreath pizza bites
Boudin cornbread dressing
Cranberry orange meatballs
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PlantPure Kitchen Live - Old Fashioned Vegan Fig Newtons
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Fig Newtons are a classic cookie from the past, and these gems are so much healthier and tastier than anything you will find in a store! They’re a simple layering of delicious gluten-free cookie dough and a thick, rich, jam-style fig puree, the perfect pair. Figs are honey sweet and have a unique, slightly berry-like flavor that make these cookies almost magical. They’re great as a breakfast, snack, or dessert.
Recipe:
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Soaking the Dry Fruits | Super Moist Fruit Cake Recipe Part 1 | Holiday Favourites
With Christmas just about a month away, its time for us to soak the fruit for our super moist Fruit Cake recipe! These delicious dried fruits are soaked in alcohol and bring a ton of flavour to our Christmas Fruit Cake. Don't forget to tune in for next week's video to see it all come together!
Full Written Recipe -
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Ina's Fruitcake Cookies | Food Network
Ina's Fruitcake Cookies will convert even the most rabid fruitcake-hater.
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Fruitcake Cookies
Recipe courtesy of Ina Garten
Total: 14 hr 50 min
Prep: 30 min
Inactive: 14 hr
Cook: 20 min
Yield: 5 dozen small cookies
Level: Intermediate
Ingredients
1/2 pound dried figs
1/4 pound raisins
2 ounces candied cherries, coarsely chopped
2 ounces dried apricots, coarsely chopped
1 tablespoon honey
2 tablespoons dry sherry
1 tablespoon freshly squeezed lemon juice
6 ounces chopped pecans
Kosher salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 teaspoon ground cloves
1/2 cup superfine sugar
1/3 cup light brown sugar, firmly packed
1 extra-large egg
2 2/3 cups all-purpose flour
Directions
Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't over mix! Add the fruits and nuts, including any liquid in the bowl.
Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.
Preheat the oven to 350 degrees.
With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.
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Recipe Wars: Bread Pudding
Want to catch more exclusive behind the scenes videos, hilarious interviews with our hosts, and secret recipes? Join our email list: goo.gl/x2Jp3
Whose pudding recipe will take the cake? Chefs Adrian Bustamante and BC Hoffman recreate a recipe by John Besh and Paula Deen's and one by Giada Di Laurentiis', and tell you which one you should be making for friends and familiy.
In the mood for bread pudding? Make them here.
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About Recipe Wars:
Each week on Recipe Wars, we our expert chefs recreate famous versions of a signature dish from around the world. Whether it's Martha Stewart's predictably upper-crust rendition of a Spanish Tortilla or Richard Simmons' Cobb Salad, our chefs duke it out and declare one celebrity cook's recipe the victor.
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