Using ingredient stick butter
Rabanadas
- 2 eggs
- 1/2 stick butter
- 120 ml warm milk
- 60 gr rum
- 14 gr sugar
- 8 slices bread from loaf (sliced white square)
Reuben Soup #2
- 1 stick butter
- 1/2 sauerkraut
- 700 ml cream
- 475 ml milk
- 450 gr corned beef (cooked)
- 190 gr swiss cheese (grated)
- 120 gr onions (diced white)
- 65 gr flour
- 2 gr garlic salt
- 2 gr onion powder
Rosemary Scones
- 2 eggs
- 1 egg yolk
- 1/2 stick butter (cold)
- 325 gr all purpose flour
- 240 ml cream
- 200 gr sugar
- 170 gr raisins
- 8 gr rosemary fine (fresh chop)
- 5 gr baking powder
- 1 gr salt
Rum Cream Pie
- 36 oreo cookies de sugared
- 9 pie plates
- 6 egg yolks
- 1 stick butter
- 1 shaved chocolate for (garnish)
- 1 crust
- 1 filling
- 475 ml whipped cream
- 200 gr sugar
- 120 gr rum
Scottish Hot Cross Buns
- 1 stick butter
- 1 egg (beaten)
- 500 gr flour
- 160 ml warm milk
- 120 gr currents
- 120 ml warm water
- 95 gr candied citron fruit
- 50 gr sugar
- 50 gr sugar
- 30 ml milk
Southwestern Chicken Con Queso Soup
- 1 onion (red)
- 1 green pepper
- 1 tomato
- 1/2 stick butter
- 1/4 jalapenos
- 600 ml cream
- 550 gr chicken
- 850 ml chicken broth
- 160 gr cheddar cheese (grated)
- 40 gr flour
Wainwright Inn Puffed Pancake With Black Cher
- 4 eggs
- 1/2 lemon
- 1/2 stick butter (unsalted)
- 1/2 black cherries (frozen)
- 240 ml milk
- 130 gr flour
- 100 gr powdered sugar
- 60 gr almonds (sliced)
- 2 gr vanilla
Wainwright Inn Puffed Pancake With Black Cherries & Almonds
- 4 eggs
- 1/2 lemon
- 1/2 stick butter (unsalted)
- 1/2 black cherries (frozen)
- 240 ml milk
- 130 gr flour
- 100 gr powdered sugar
- 60 gr almonds (sliced)
- 2 gr vanilla
Wainwright Inn Puffed Pancake With Black Cherries& Almonds
- 4 eggs
- 1/2 lemon rind (grated)
- 1/2 stick butter (unsalted)
- 1/2 black cherries (frozen)
- 240 ml milk
- 130 gr flour
- 100 gr powdered sugar
- 60 gr almonds (sliced)
- 2 gr vanilla
White Ivory Cream Cake
- 9 cake pans
- 3 eggs
- 1 stick butter (unsalted)
- 750 gr chocolate (white)
- 375 gr sifted cake flour
- 350 ml cream
- 250 gr sugar
- 250 gr chocolate (white)
- 240 ml cream until firm peaks
- 130 gr coarsely macadamia (chopped)