9th Day of Beadmas Giveaway! Winner Sabine K!

9th Day of Beadmas random Winner is Sabine K! Congrats!

Please send me an email or direct message on social media with your information.

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

Today is the 9th day of Beadmas and here on Beadsaholic we will be giving away one Ohm Beads Black Bird Pie! It has been a busy weekend here with family and Christmas coming soon, so I’m a bit late in the day as it’s almost day 10, but this giveaway will run for the next 24 hours and will end at approximately 11:30 pm cst. on Monday December 10th, 2018.

Ohm Beads Black Bird Pie is one of my favorite holiday beads and I usually wear it from Thanksgiving through Christmas and on Easter. Who doesn’t like pie? We even eat meat pies here in the south, though I’d prefer not to eat black birds.

On each side you will find two beautiful purple stones.

On the back you will find the quote “Sing a song of sixpence” from the nursery rhyme.

Here I have mixed Black Bird Pie with Love Whirls, Strawberry and Ho! Ho! NO!.

Now for the giveaway! We all love to eat yummy dishes during the holiday season, I would love for you to share your favorite recipes with me! It will be fun to see some of the dishes you all love and maybe try a few!

  • Share your favorite holiday recipes in a comment below!
  • Like, follow Beadsaholic on Facebook and/or Instagram or sign up for emails here on Beadsaholic.
  • Tag your friends in the post on Facebook and/or on Instagram so they have a chance to join in on the fun!

 

I look forward to reading all your favorite recipes! This should be fun and maybe I’ll have something new to make this year.

XO,

Paula

 

 

60 responses to “9th Day of Beadmas Giveaway! Winner Sabine K!

  1. My fav recipe is my mom in law’s Ghee Rice!

    Roasted Cashew Nuts
    French Beans
    Carrots
    Raisins
    Ghee
    Basmati Rice

    Have the veggies sliced up
    Cook the rice with Ghee
    Add in the veges, raisin and the cashew nuts.

    Simple and yummy

    Liked by 1 person

  2. I don’t really cook but at this time of year I love a Snowball drink. It’s Advocat with Lemonade with cocktail cherries on a cocktail stick. You eat the cherry last when it has soaked up the alcohol. Gorgeous!

    Liked by 1 person

  3. Glühwein when it is really cold! Put orange and lemon slices (one or two depending on how much wine you use) into a pot with red wine. Add three cloves, 2 tablespoons brown sugar, two cinnamon sticks and a bit cardamon. Don’t let it boil and make sure it gets nice and hot. Then turn the heat off, leave it one hour to develop the taste. Serve after one hour hot without the spices!

    Liked by 1 person

  4. Gingerbreads
    Flour-150 grams;
    Potato starch-100 grams;
    Butter-80 grams;
    Powdered sugar-80 grams;
    Cream (33 %) – 50 ml;
    Egg – 1 PC;
    Vanilla extract-1 tsp;
    Cardamon-1 tsp;
    Baking powder-1/2 tsp .
    Mix flour with baking powder, cardamom, starch, sift
    Soft butter beat for 3-4 minutes, gradually adding powdered sugar.
    Continuing to whisk, add the egg.
    And then pour the cream, beat.
    add flour
    Knead the dough, put in the refrigerator for 2-3 hours, you can at night.
    Then roll the dough thickness of about 1 cm, cut biscuits.
    Fold the biscuits on the baking tray lined with parchment, put into the refrigerator for 5-10 minutes.
    Bake gingerbread 8-10 minutes in a preheated 180 degree oven until lightly browned.
    Bon appetit!

    Liked by 1 person

  5. I will share my mothers Zucchini Bread recipe 🙂
    Ingredients (makes 3 loaves so you can share with family:
    3 Eggs beaten
    2 Cups Sugar
    2 Cups Grated Zucchini
    1/2 tsp Baking Powder
    1 tsp Baking Soda
    1 1/2 tsp Salt
    1 1/2 tsp Cinnamon
    1 Cup Vegetable Oil (or similar)
    3 tsp Vanilla
    3 Cups Flour

    Mix together beaten eggs, oil, sugar, vanilla, zucchini. Once mixed well add Flour, baking powder, salt, baking soda, cinnamon, and nutmeg. Grease pans, bottom and sides, will yield 3 small loaves. Bake at 350 degrees 35-45min depending on altitude and pan. If using glass pans reduce heat to 325.
    Enjoy!

    Liked by 1 person

  6. Sugar cookies with lots of frosting. Flour, sugar, salt, butter, vanilla extract. Stir, refrigerate, roll out and cut out with cookie cutters. Bake, frost and decorate. Oh so good.

    Liked by 1 person

  7. Nürnberger Gingerbread

    ingredients:
    6 eggs
    180 g sugar, brown
    2 tablespoons honey
    2 teaspoons cinnamon
    1 teaspoon gingerbread spice
    1 pinch of salt
    250 g almonds, ground
    250 g hazelnuts, ground
    200 g of candied orange peel, chopped up a little in the mixer
    200 g of candied lemon peel, chopped up a little in the mixer
    oblates, 70 or 90 mm
    200 g of couverture

    Beat the eggs, sugar and honey frothy. Add the remaining ingredients. Spread the dough flat on the wafers (results approx. 30 pieces / 90 mm or approx. 40 pieces / 70 mm).

    Place on the baking paper lined baking tray. Bake with top and bottom heat at 150 °, about 20 minutes.

    After cooling cover with couverture.

    Liked by 1 person

  8. In questo periodo mi diletto con i dolci della tradizione pugliese, come i dolci di mandorle, fatti con mandorle, albumi, zucchero e ciliege candite

    Liked by 1 person

  9. Butter cookies

    Ingredients:
    2 cups flour
    1/2 teaspoon salt
    1/2 teaspoon baking powder
    1 cup butter, softened
    1 cup sugar
    2 eggs
    1 teaspoon vanilla

    Into a bowl sift together flour, salt, baking powder. In a large bowl with electric mixer beat butter until creamy. Add sugar, eggs and vanilla beat until combinated well.Gradually add flour mixture, beating and mixture just forms a dough.
    Cookies are very tasty.

    Liked by 1 person

  10. I love cinnamon rolls

    For the dough
    250ml (8 fl oz) warm milk (45 C)
    2 eggs, room temperature
    75g (3 oz) butter, melted
    600g (1 1/3 lb) bread flour
    1 teaspoon salt
    100g (4 oz) caster sugar
    2 1/2 teaspoons quick yeast
    For the filling
    225g (8 oz) dark brown soft sugar
    2 1/2 tablespoons ground cinnamon
    75g (3 oz) butter, softened
    For the icing
    100g (4 oz) cream cheese, softened
    50g (2 oz) butter, softened
    200g (7 oz) icing sugar
    1/2 teaspoon vanilla essence
    1/8 teaspoon salt

    Liked by 1 person

  11. This recipe is by no means healthy or something to eat often, but it’s a huge favorite here for Christmas and Easter (and even summer BBQ parties!)

    2 cans of fruit cocktail in fruit juice, drained
    1 can of crushed pineapple, drained
    1 box of instant pistachio pudding
    1-2 containers of cool whip
    1/2 bag of mini marshmallows (I use the multi colored mini marshmallows)
    Optional: 1/2 cup dried shredded coconut, 1/4 chopped walnuts

    First mix the dry instant pistachio pudding with 1 container of cool whip. In a large bowl (or serving dish of your choice) add the drained fruit, then fold in the cool whip and pistachio pudding mix. Next fold in the mini marshmallows, and then the optional ingredients if desired. Add more cool whip if needed to cover fruit evenly. Cover bowl and set in the refrigerator for at least 1 hour. Serve chilled and enjoy!

    Liked by 1 person

  12. At Christmas I make shortbreads that I decorate and I offer them.

    Recipe (in french)
    250 g de farine
    1 cuillerée à soupe de quatre-épices (ou de mélange d’épices à pain d’épices)
    125 g de sucre en poudre
    1 sachet de sucre vanillé
    1 pincée de sel
    125 g de beurre
    1 œuf

    Tamisez la farine avec les quatre-épices. Dans un saladier, mélangez la farine, le sucre, le sucre vanillé et le sel. Ajoutez le beurre froid coupé en petits morceaux et travaillez l’ensemble du bout des doigts jusqu’à obtention d’une poudre fine.

    Incorporez l’œuf et mélangez pour obtenir une pâte homogène. Rassemblez-la en boule emballez-la dans du film alimentaire et réservez-la pendant 1 heure au réfrigérateur.

    Préchauffez votre four à 160°C.

    Abaissez la pâte, puis découpez-la à l’aide d’emporte-pièces de différentes formes. Déposez les biscuits sur la plaque de cuisson recouverte de papier sulfurisé (ou une toile en silicone).

    Faites cuire 12 à 15 minutes. Quand les bords commencent à dorer, c’est que c’est bon.

    Vous pouvez les conserver quelques jours, dans une boite en fer blanc.

    Bon appétit

    Liked by 1 person

  13. Foie gras:
    Take a foie gras.
    Put it in salt and pepper and a couple of spoons of alcohol (of your choice, something sweet tasting is fine) for at least 24 hours.
    In the oven to make a “terrine”.
    And a great home cooked foie gras

    Liked by 1 person

  14. I have comic recipe))))
    it is possible???
    1. ingredients: a) the dress beautiful-1 piece,
    b) a beautiful hairstyle-1 piece,
    c) shoes beautiful-2 pieces.
    All this with a good make-up, to add manicure and to fill in with wine to taste – the amount of wine is individual

    Liked by 1 person

  15. Stewed apples, frozen forest fruits as out of season, caster sugar and for the crumble plain flour, sugar and butter , pinch of cinnamon for a lovely Apple Crumble. Custard to serve.

    Liked by 1 person

  16. I love this recipe: Greek Rice

    INGREDIENTS
    2 tablespoons oil
    2 cups washed and drained rice
    1 small green pepper, cut into thin strips
    1 small red pepper, cut into thin strips
    1 carrot cut into thin strips
    3 tablespoons chicken broth
    1 cup raisins

    METHOD OF PREPARATION

    In a pan, heat the oil and sauté the rice, the peppers and the carrot. Add four cups boiling water, chicken stock and raisins. Lower the heat and cook for about 15 minutes, with the pan partially covered or until the rice dries. Remove from heat and let stand for about 10 minutes. Serve.
    Tip: If desired, add peas and chopped olives.

    Liked by 1 person

  17. Easy fudge

    1 can of condensed milk
    350-450 gms dermerara sugar
    150 ml milk
    115 gms butter

    Put all the ingredients in a non stick pan and simmer for about 10 mins while stirring constantly. Once the mixture reaches soft ball stage, remove from the heat and beat it for a few mins till it forms a stiff-ish ball. Place and pat down into a tin lined with baking paper and leave to cool.
    You can top it with tiny pieces of candy cane for 🎄 which is what I’ll be doing. 🤗.
    I’ll love relatively fussy free recipes like this which I can make and wrap up to give as part of Christmas hampers. This year, family will also be getting brownies in their hampers. 😁

    Liked by 1 person

  18. As usual, I’m unable to cook. In this period of celebration I love to make me prepare the panettone with white chocolate, figs and walnuts from the baker. The recipe is secret but the result is delicious

    Liked by 1 person

  19. My favorit Christmas recipe is :
    Salmon is puff pastry with zucchini and bacon with a sour cream souce with persil and lemon… with little patatoes with thyme and sea-salt and asperagus or green beans wrapped in bacon… everything comes from the oven, not so fat… so everybody can eat French lemon pie with ice-cream for dessert.

    Liked by 1 person

  20. Творожная шарлотка с яблоками (мои дети обожают её!)
    Яблоки (3-4 штуки) очистить и нарезать дольками, сбрызнуть лимонным соком и засыпать 1 стаканом сахарного песка. Творог (250 грамм) смешать с 1 яйцом, 1 стаканом манной крупы, 1 чайной ложкой разрыхлителя. Перемешать творожную смесь с яблоками, добавить 100 грамм растопленного сливочного масла. Выложить на смазанный маслом противень. Выпекать в предварительно разогретом духовом шкафу при 180 градусах 45 – 50 минут.

    Cottage cheese apple cake (my kids love it!)
    Apples (3-4 pieces) peel and cut into slices, sprinkle with lemon juice and cover with 1 cup of granulated sugar. Cottage cheese (250 grams) mixed with 1 egg, 1 cup of semolina, 1 teaspoon of baking powder. Stir the curd mixture with apples, add 100 grams of melted butter. Place on a greased baking sheet. Bake in a preheated oven at 180 degrees for 45 – 50 minutes.

    Liked by 1 person

  21. My favourite recipe is Christmas Shortbread Cookies, because it’s nice sweet, easy to prepare and funny to make in many shapes and to decorate in many colors, and nice to offer as little presents. You need only three ingredients for the flour, butter and sugar and if you like you can add vanilla extract.

    Prep time:  10 mins
    Cook time:  10 mins
    Total time:  20 mins

     INGREDIENTS
    1 cup salted butter, cold and cut into pieces
    ½ cup granulated sugar
    1 teaspoon vanilla extract or almond extract
    2 ¼ cups all-purpose flour
    Optional: red and green sprinkles

    INSTRUCTIONS
    In a medium bowl of an electric stand mixer cream together butter, granulated sugar and vanilla extract until well combined
    Add all-purpose flour and mix until combined
    Knead dough by hand for 5 minutes
    The dough should end up soft and pliable, similar to play-dough, not sticky
    Form a ball, wrap tightly, and chill for about 30 minutes
    While the dough is resting, preheat oven to 350F. Line baking sheets with parchment paper and set aside
    Roll dough out to about ½ inch thickness, use a cookie cutter for shapes
    Place each cookie 2 inches apart on baking sheet, sprinkle sprinkles over the top if desired and gently press into dough
    Bake 8-10 minutes, or until edges are golden brown
    Immediately transfer to a wire rack to cool.

    Liked by 1 person

  22. My favorite holiday recipe is baked French toast
    8croissants
    Milk 4cups
    Eggs 6
    Vanilla extract 1tsp
    Sugar 1/4 cup
    Cranberry as you like
    Cinnamon a pinch
    -turn oven on to 175’c
    – butter ur 10×10 pan, spread cranberries over and torn PCs of croissants
    -in a separate bowl mix eggs milk sugar vanilla cinnamon enough to dissolve sugar
    – pour over spread out croissants, let sit for half hour
    – bake 40 minutes or till it puffed up
    Voila!!

    Liked by 1 person

  23. Gingerbread stained glass biscuits

    Ingredients
    175g dark soft brown sugar
    85g golden syrup
    100g unsalted butter
    2-3 tsp ground ginger
    350g plain flour, plus extra to dust
    1 tsp bicarbonate of soda
    1 large egg
    , lightly beaten
    clear fruit-flavoured boiled sweets (don’t use anything with a soft centre)
    white icing, to decorate
    You will need
    star or snowflake cutters

    Method
    Heat the sugar, golden syrup and butter in a pan until melted. Mix the ginger and flour in a large bowl and make a well in the centre. Add the bicarbonate of soda to the melted mixture and stir – it will fizz a little – then pour into the flour mixture with the egg. Stir to combine. The mix will be soft but will firm up as it cools.
    Scoop the mixture into a box or fridge bag and chill for at least 1 hr until firm enough to roll out. The dough can be kept in the fridge for up to a week or frozen for three months.
    Heat oven to 190C/170C fan/gas 5. Turn the dough out onto a lightly floured surface and cut in half. Briefly knead the first piece, then roll it on a lightly floured surface to 2mm thick. Cut into shapes with snowflake or star cutters about 12cm across, then transfer to lined baking sheets, leaving a little room for them to spread. Cut a window out of each biscuit using another cutter about about 6cm across, then add a sweet to the centre.
    If the sweets are large, chop them up first – you’ll have to judge by the size of the hole. (Don’t be tempted to add too much or it will spill over the edge.) If you plan to hang the biscuits, make a small hole in the top of each one using the end of a piping nozzle (the hole will close up a little so make sure it’s big enough). Repeat with remaining dough.
    Bake in batches for 5-6 mins or until they darken slightly and the sweets have melted. If the holes have closed up, remake them while the biscuits are warm. Leave to cool and harden up completely before moving them. Don’t forget to bake the parts you’ve cut out, too! You can decorate the biscuits further by using white piped icing, if you like.🦌⭐️🎄🌟🎅🏻🎁

    Liked by 1 person

  24. I love Anna’s LC peppermint, mocha latte.

    4c strong coffee
    1/2 c HWC or half n’half
    1 t. Cocoa powder
    Peppermint extract
    Add your favorite alcohol, if so inclined

    Heat cream and cocoa powder on the stove to just under boiling
    Remove from heat and add a few drops of peppermint oil or extract
    Add to blender and blend til foamy
    Pour into mug of coffee (and whiskey, if preferred)
    If you still eat sugar, add a peppermint stick and/or bit of sweetener

    Great way to begin or end your day!

    Liked by 1 person

  25. This dessert is loved by all my family, it’s called “Sweet Sausage”. 400 grams of cookies stretch your hands. Melt 200 grams of butter, add 2 teaspoons of cocoa, 1 cup of sugar and 1 egg. Stir quickly, add cookie crumbs. Form a “sausage”, wrap in a film and put in the freezer overnight. Cut with a knife into pieces, eat with hot tea, be happy!

    Liked by 1 person

  26. Hej
    We are a lot of diabetiks in the world so here is a little sweetie for christmas – enjoy😋

    Homemade marcipan – Ingredients:

    300 g almond flour or sliced ​​almonds
    3 tablespoons SukrinMelis
    1 teaspoon of manelessens (that’s almost the case)
    1 -2 egg white

    That’s how I did:
    If you use sliced ​​almonds, start by grinding them into fine flour in your food processor. Then mix almond flour with the rest of the ingredients and collect the dough into a ball with your hands. Let the dough rest for an hour in

    Liked by 1 person

  27. 2 (10-ounce) packages frozen chopped broccoli, cooked and drained
    1 cup mayonnaise
    1 cup grated sharp cheddar
    1 (10 3/4-ounce) can condensed cream of mushroom soup

    Level: Easy
    Yield: 8 to 10 servings
    Total: 45 min
    Prep: 10 min
    Cook: 35 min

    Liked by 1 person

  28. I love making homemade dog biscuits for our boys every Christmas. They are simple using baby food and the types of oats and grains of your choice. We cut them into bone, fire hydrant, and kitty shapes and bake until hard.

    Liked by 1 person

  29. One of my favourite things to make is a beef brisket with extras. Start with a good cast iron pot or heavy lidded pot that can go in the oven. Add onions, garlic, Portobello mushrooms. Then take brisket and season with salt, pepper, garlic, and place on top of onions etc.. add 2 cups water. Cook in oven at 350 degrees f for upwards of 6 hours, keep adding more water as it evaporates . After about 2 or 3 hours add potatoes and water and soya sauce . Within 20 minutes of serving add zucchini on top of brisket and let steam and soak in beef jus.

    Liked by 1 person

  30. I don’t really have any Christmas recipies, but for now Betty Crocker and the internet are my best friends….

    Betty Crocker sugar cookies
    1. Open Bag
    2. Pour Mix
    3. Add Butter
    4. Add Egg
    5. Mix and Shape into balls
    6. Cook for ten minutes
    7. Eat and watch kids be amazed at your “cooking skills” 🤣

    Liked by 1 person

  31. My Aunt May always used to make curried fruit for all the holiday gatherings. Warm and spicy, the smell just means “instant Christmas” to me.
    • 1 large can pear halves
    • 1 large can peach halves
    • 1 medium can pineapple chunks
    • 1 large can mandarin oranges
    • 3/4 cup brown sugar
    • 1/2 cup butter or margarine, melted
    • 1 1/2 Tablespoon cornstarch
    • 1 teaspoon curry powder
    Drain fruit well and place in baking dish. Blend brown sugar, melted butter, cornstarch, and curry powder. Pour mixture over fruit and bake for one hour at 350 degrees. Serve hot.

    Liked by 1 person

  32. #beadmas2018
    Sloe gin cranberry sauce
    modern twist on the classic Christmas relish

    FreezableGluten-freeVegetarianVegan
    Nutrition: Per serving kcal 69 fat 0g saturates 0g carbs 8g sugars 8g fibre 1gvproteinv0gvsaltv0g
    Ingredients
    60g light soft brown sugar
    250g pack fresh cranberries
    100ml sloe gin
    4 juniper berries
    Method
    Put all the ingredients in a saucepan. Bring up to a simmer and cook for 5 mins, then take off the heat and leave to cool. Can be chilled for up to four days or frozen for two months. Serve at room temperature.

    Liked by 1 person

  33. I might get in trouble for sharing this, but here’s my BF’s late grandmother’s latkes recipe:
    Combine 5 peeled potatoes,4 large eggs, one medium/large onion, in a blender, blend till fine… Add heaping teaspoon baking powder, one portion of salt in hand, four cupped handfuls of matzoh meal, mix in bowl, fry in a little oil and enjoy

    Liked by 1 person

  34. My Chocolate Cheesecake!! Everyone loves it, and I only make it on Christmas. It’s very similar to Philadelphia Cream Cheese recipe for NY style cheesecake, but it’s decadent rich chocolate is hard to beat. The recipe is long, too long to post here, but I can share it if any one is interested.

    Liked by 1 person

  35. Snowball Martini
    Serves 1
    Quantity Ingredient granulated sugar, or shredded sweetened coconut, for the rim

    1 oz. vanilla vodka
    2 oz. coconut rum
    1/2 oz cream of coconut
    Combine, shake til
    Frothy then enjoy with Willie !

    Liked by 1 person

  36. Salame di cioccolato
    Ingredienti
    Zucchero 100 g
    Cacao amaro 50 g
    Burro 100 g
    Biscotti 200 g
    Uova 3 tuorli
    Vanillina 1 bustina
    Rum 1 bicchierino
    Preparazione
    Sbattete i tuorli con lo zucchero unite il rum, la vanillina, il burro e infine il cacao.
    Amalgamate bene, poi unite i biscotti tritati grossolanamente.
    Date la forma al composto di un salame, avvolgetelo in una carta stagnola o in una carta oleata che avrete unto precedentemente.
    Lasciate riposare in frigorifero per qualche ora il composto in modo che si rassodi.
    Un gustoso salame di cioccolato deve riposare almeno 8-10 ore ed essere posto in frigorifero in modo che esso gradualmente diventi freddo. Al momento di servirlo, toglietelo dalla carta e tagliatelo a fette come fosse un salame.

    Liked by 1 person

  37. My fav holiday recipe is for homemade biscuits just like my grandma use to make. 1 1/2 cups self rising flour. 1/4 cup flour for kneeling 1/3 cups shortning. 2/3 cups milk. Mix all ingredients by hand in a large bowl, kneed into 6 balls, place on a greased cookie pan and bake 10-13 min at 425

    Liked by 1 person

  38. Шоколадно-апельсиновый рулет!

    Ингредиенты:

    5 шт. яичных желтков
    150г сахара
    4 ч.л. ванильного сахара
    50г шоколада
    3 шт. яичных белков
    50г муки
    65г картофельного крахмала
    5г разрыхлителя
    25г какао
    200мл молока
    1 ч.л. цедры апельсина
    250г маскарпоне

    Приготовление:

    1. Отделите белки от желтков и поставьте в холодильник. 3 желтка взбейте миксером сначала на небольшой скорости, потом на максимальной. Когда пена побелеет всыпьте понемногу сахар и продолжайте взбивать до полного растворения.
    2. Тёмный шоколад размельчите в мельнице и просейте. Крупные кусочки, которые останутся в сите, отложите для украшения, а мелкую шоколадную пыль будем использовать для теста.
    3. Белки выньте из холодильника, добавьте щепотку соли и взбивайте миксером сначала на низкой скорости, затем скорость увеличьте. Когда получится пышная белая пена, добавьте понемногу сахар и взбивайте ещё несколько минут.
    4. В миску с мелким шоколадом просейте муку, крахмал, столовую ложку какао и чайную разрыхлителя. Понемногу добавляйте смесь к желткам и растирайте на низкой скорости миксером. Затем порциями подмешайте к шоколадной смеси взбитые белки.
    5. Когда тесто станет однородным выложите его ровным слоем на противень, выстеленный бумагой для выпечки. Если используется простой пергамент его нужно смазать маслом и подпылить мукой.
    6. Поставьте бисквит в предварительно разогретую до 200 градусов духовку и выпекайте 10-12 минут. Следите за тем, чтобы не пересушить его, иначе будет трудно свернуть рулет.
    7. Горячий бисквит сверните плотным рулетом прямо вместе с бумагой. Помогайте себе полотенцем, чтобы не обжечься. Оставьте рулет остывать, а когда он будет тёплым уберите в холодильник.
    8. Для крема 2 желтка слегка взбейте миксером с ванильным сахаром и полной столовой ложкой крахмала. В отдельно вскипятите молоко с сахаром, влейте его тонкой струйкой в посуду с желтками, постоянно помешивая.
    9. Положите натёртую цедру четверти апельсина. Поставьте посуду на небольшой огонь и, постоянно помешивая, доведите до загустения. Когда крем остынет уберите его в холодильник и полностью охладите. После разотрите миксером с маскарпоне.
    10. 2/3 намажьте на бисквитный корж и снова сверните рулетом.
    Положите рулет швом вниз. Поверхность обмажьте оставшимся кремом и посыпьте крупной шоколадной крошкой. Подержите рулет час в холодильнике, чтобы бисквит успел пропитаться.

    Liked by 1 person

  39. Hot Artichoke Spinach Dip

    1pk 8oz cream cheese
    1cup mayo
    1 pk dry vegetable soup mix (Knorrs)

    mix well and add:

    14 oz can artichoke hearts – chopped and drained
    1 pk frozen spinach-thawed and drained
    3 cups shredded mozzarella cheese

    mix all and bake at 325 degrees for 30 mins. Serve with chips, veggies or crackers 🙂

    Liked by 1 person

  40. I’m no chef or for that matter even a cook but I remember my mother always making us these, there were always giant graham crackers smothered in pb&j (crunchy pb) of course for us cause we’re like that lol.

    Liked by 1 person

  41. My favourite recipe is a special lasagne that my mother do always on festive season.
    It have cheese, tomatoes, veal meet, york ham, spices, onions, tomatoe sauce, pasta, bechamel, one cover of each and repeat. Gorgeous!

    Liked by 1 person

  42. Flan.
    1. melt white sugar in metal pan that will be used. should be a carmel color. careful not to burn.. 3 to 4 teaspoons.
    ingredients
    1 can evaporated milk
    1 can condensed milk
    5 eggs
    1 tsp vanilla
    pinch salt
    2. mix all well place in pan cover with foil.
    place in oven for 1 hour. 350 or 375 f.
    have a pan under with some water for steam. check flan when center is firm.
    flip pan when cooled.
    Enjoy happy holidays.

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s