Using ingredient intervals

Almond Brunch Loaf

• 8 rectangle
• 3 wide
• 3 wide fol
• 2 1/2 cuts from the edge toward the center at about
• 1 egg
• 1 orange juice sugar
• 1/2 edges
• 280 gr bread flour
• 240 ml orange juice
• 80 gr almond cake

Chicken Asparagus & Red Pepper

• 2 garlic (cloves)
• 1 onion (yellow)
• 1 bell pepper (red)
• 1 lengths
• 1/2 intervals
• 525 gr asparagus
• 270 gr boned
• 45 ml sesame oil
• 60 ml chicken broth
• 30 gr ginger (finely minced fresh)

Chicken, Asparagus And Red Pepper

• 2 garlic (cloves)
• 1 onion (yellow)
• 1 bell pepper (red)
• 1 lengths
• 1/2 intervals
• 525 gr asparagus
• 270 gr boned
• 45 ml sesame oil
• 60 ml chicken broth
• 30 gr ginger (finely minced fresh)

Cream Cheese Roll

• 8 equal par roll on floured surface (into)
• 6 rectangle
• 2 intervals
• 2 eggs
• 1 egg
• 5/8 way through roll to resemble braid
• 1/8 cream cheese filling on
• 500 gr flour
• 240 ml sour cream
• 200 gr powdered sugar

Dip And Sprinkle

• 1 1/2 in diameter (inches)
• 1 egg yolk
• 1 cho
• 1/2 cookie (into hot)
• 290 gr sifted flour
• 230 gr butter softened
• 170 gr semi-sweet chocolate chips
• 130 gr sugar
• 120 gr almonds (finely ground)
• 14 gr butter

Jiffy Butter Pie Crust

• 24 circle
• 18 pie (plate)
• 11 piecrust mix according to directions
• 9 pie shell
• 8 pi
• 3 times
• 2 months
• 1 1/2 overhandampen overhang with water
• 1 overhandampen
• 1 overhandampen edges of pastry with water

Mother's Day Orange

• 4 eggs
• 2 intervals
• 2 round cake pans
• 1 frosting
• 1 roses
• 1 cake layer
• 1 frostin top with cake layer (second)
• 1/2 flour
• 800 gr confectioners sugar
• 450 gr all purpose flour

Strawberry Lime Tart

• 14 disk of parchment
• 4 egg yolks
• 1 no-roll tart shell
• 1 week
• 1 intervals
• 1/2 it the yolks (into)
• 800 gr strawberries
• 80 ml strained lime juice
• 65 gr sugar
• 34 gr butter (unsalted)

Yule Log Cookies

• 1994 preheat oven
• 10 1/2 logs
• 3 on an ungreased cookie shee dip a non-serrated knife in water (inches apart)
• 1 1/4 in diameter (inches)
• 1 egg (white)
• 3/4 intervals
• 1/2 dough with your hands to make two
• 130 gr all purpose flour
• 110 gr brown sugar
• 45 gr egg substitute (frozen)