Recipe by King Arthur Test Kitchen 160 Reviews Ah, lemon curd — creamy, tangy, wonderful spread on scones and toast and muffins, superb used as doughnut and pie filling, delicious mixed with whipped cream and served with cookies... So who knew it was this easy to make lemon curd? No ...
To make this recipe, I opted for canned biscuits as they are a convenient option. Canned biscuits and crescent pastry are very similar, except crescent pastry has way more butter and is airier than biscuits. On the other hand, biscuits don't contain yeast, so they aren't as fluffy as cr...
The classic doughnut in the shape of a ball called a Mofo Baolina is a staple Malagasy recipe. The ingredients are flour, sugar, milk, eggs, and yeast. After being prepared, the dough is allowed to rise before being formed into small balls and frying them in heated oil over a low heat...
However, after Allison found a post on Finding Harmony Blog that documented the author’s attempts at duplicating Rise’n Roll Bakery’s Cinnamon Caramel Doughnut, I had a desire to join in on the search for a recipe. What a wild ride! After several attempts I managed to cover every surfa...
No yeast. No rising. Lots of bright citrus flavor and nutty seed bites. One thing I love about these cake doughnuts? They’re great even a day after baking. Just toast in a toaster oven to warm and you’ve got another fresh doughnut on your hands. Find the recipe below and leave ...
Already beloved by Australians, Vegemite became American-owned and -produced when Kraft Foods bought the recipe and manufacturing instructions for the yeast extract in 1935, according to What’s Cooking America. The recipe has since been slightly adjusted to include less salt. You may also like: ...